{"title":"Yanagiba","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe 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. The Yanagiba\u003c\/span\u003e\u003cspan\u003e 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 a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003c\/span\u003e\u003cbr\u003e","products":[{"product_id":"tadafusa-hocho-kobo-yanagiba-210mm-hk-7","title":"Tadafusa Hocho Kobo HK-7 Yanagiba 210mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Tadafusa Hocho Kobo -\u003c\/b\u003eTadafusa knives are manufactured in the city of Sanjo, part of the Niigata prefecture. Not only known as a traditional centre for tool and knife forging, but also for the finest sake Japan has to offer. Great booze AND knives? Let’s go! The core of the blade is made from a hard SLD steel but is clad in softer stainless steel. The softer, stainless steel acts like a cushion and protects the harder steel.\u003cbr\u003eThese Tadafusa knives were developed by Fumie Shibata, a female industrial designer who sought out input from the female perspective. They feature a tapered tang for a great balance, the handle is made from semi-charcoaled chestnut wood which helps make it very sanitary and corrosion resistant, and no, they aren’t just for ladies.\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":5677611332,"sku":"TAH210YA","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hocho-kobo-yanagiba-120-1.jpg?v=1615841024"},{"product_id":"sakai-takayuki-genbu-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Ginryu Honyaki Kengata Yanagiba 300mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32898133647,"sku":"ST-02261","price":1263.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kiritsuki-300-1.jpg?v=1551817205"},{"product_id":"sakai-byakko-white-steel-1-ebony-horn-octagon-yanagiba-270mm","title":"Sakai Takayuki Byakko Yanagiba 270mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370626805788,"sku":"ST-02204","price":772.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/byakko-yani-w2-270mm-1.jpg?v=1568563491"},{"product_id":"sakai-aus-8-magnolia-d-handle-yanagiba-240mm","title":"Sakai Takayuki AUS-8 INOX Yanagiba 240mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370629787676,"sku":"ST-04303","price":220.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-yani-240-1.jpg?v=1605743422"},{"product_id":"sakai-aus-8-magnolia-d-handle-yanagiba-270mm","title":"Sakai Takayuki AUS-8 INOX Yanagiba 270mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370634899484,"sku":"ST-04304","price":276.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-yani-270-1.jpg?v=1593737324"},{"product_id":"sakai-byakko-shirogami-1-ebony-handle-yanagiba-300mm","title":"Sakai Takayuki Byakko Yanagiba 300mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":8122187022437,"sku":"ST-02205","price":839.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Byakko-White-_1-Yanagiba-300mm-2.jpg?v=1548281055"},{"product_id":"sakai-byakko-shirogami-1-ebony-handle-yanagiba-240mm","title":"Sakai Takayuki Byakko Yanagiba 240mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":8122201112677,"sku":"ST-02203","price":714.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/byakko-yani-w1-240mm-1.jpg?v=1568563526"},{"product_id":"kotetsu-srs13-migaki-yanagiba-240mm","title":"Shibata Koutetsu SRS13 Migaki Yanagiba 240mm","description":"\u003cb\u003eAbout the Shape - \u003c\/b\u003eThe 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. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003cbr\u003e\u003cbr\u003e \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/SomFLLb_Xkw\" height=\"315\" width=\"560\" data-dashlane-frameid=\"3601\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Koutetsu","offers":[{"title":"Default Title","offer_id":8167497269349,"sku":"KOTESRS13240YA","price":589.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"kotetsu-srs13-migaki-yanagiba-270mm","title":"Shibata Koutetsu SRS13 Migaki Yanagiba 270mm","description":"\u003cb\u003eAbout the Shape - \u003c\/b\u003eThe 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. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” 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.\u003cbr\u003e\u003cbr\u003e \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/SomFLLb_Xkw\" height=\"315\" width=\"560\" data-dashlane-frameid=\"3563\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Koutetsu","offers":[{"title":"Default Title","offer_id":8167501594725,"sku":"KOTESRS13270YA","price":664.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kotetsu-yani-270-1_7e3dfbfe-808a-43ed-a229-6582144d6ceb.jpg?v=1569898438"},{"product_id":"sakai-takayuki-shironi-honyaki-yanagiba-270mm","title":"Sakai Takayuki Shironi Honyaki Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Sakai Takayuki Shironi Honyaki -\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. \u003ca href=\"https:\/\/knifewear.mom\/blogs\/knife-knowledge-101\/honyaki-the-kitchen-katana\"\u003e\u003cstrong\u003eRead more about this knife here.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\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 Takayuki","offers":[{"title":"Default Title","offer_id":21828074602544,"sku":"SATW2HON270YA","price":1776.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Takayuki-Shironi-honyaki-yanagiba-270mm-1.jpg?v=1758044444"},{"product_id":"sakai-takayuki-genbu-by-itsuo-doi-sakimaru-yanagiba-300mm-1","title":"Sakai Takayuki Genbu by Itsuo Doi Sakimaru Yanagiba 300mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Genbu - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black \u003cmeta charset=\"utf-8\"\u003eTortoise who \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis said to protect \u003c\/span\u003eKyoto\u003cspan data-mce-fragment=\"1\"\u003e on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-sakimaru-yanagiba-300mm-1\"\u003eYanagiba\u003c\/a\u003e is something more unique to see on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\" data-mce-href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\"\u003edeba\u003c\/a\u003e in the series. These knives also come with a matching black saya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22104247140400,"sku":"ST-02245","price":1142.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Genbu-Blue-_2-by-Itsuo-Doi-Yanagiba-300mm-1_2000x_2b17212a-3d3e-4c50-8d91-40c5a1d2df64.jpg?v=1551817172"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-yanagiba-240mm","title":"Sakai Takayuki Suigyu Kasumitogi Yanagiba 240mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (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. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129538096,"sku":"ST-06303","price":204.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-yani-240-1.jpg?v=1593727671"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-yanagiba-270mm","title":"Sakai Takayuki Suigyu Kasumitogi Yanagiba 270mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (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. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129701936,"sku":"ST-06304","price":253.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-yani-270-1.jpg?v=1593727951"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-yanagiba-300mm","title":"Sakai Takayuki Suigyu Kasumitogi Yanagiba 300mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (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. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31332129964080,"sku":"ST-06305","price":288.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-yani-300-1.jpg?v=1593727965"},{"product_id":"sakai-takayuki-zangetsu-sakimaru-takobiki-300mm","title":"Sakai Takayuki Zangetsu Sakimaru Takobiki 300mm","description":"\u003cp\u003eThe takobiki is a shape designed for octopus, or \"tako\" in Japanese. While their original purpose may be for eight-legged creatures, this shape excels at any job a yanagiba could do, from delicate sashimi slicing to ultra-thin carpaccio and tataki.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki  - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Zangetsu series is the pinnacle of high-performance sushi knives. Ginsan stainless steel is easy to maintain while possessing many of the desirable qualities of carbon steel, like extreme sharpness. From the wenge and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109184450608,"sku":"ST-04237","price":1183.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-takayuki-300-1.jpg?v=1592844703"},{"product_id":"sakai-takayuki-uzushio-yanagiba-300mm","title":"Sakai Takayuki Uzushio Yanagiba 300mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109210107952,"sku":"ST-05305","price":604.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-300-1.jpg?v=1620772098"},{"product_id":"sakai-takayuki-uzushio-yanagiba-270mm","title":"Sakai Takayuki Uzushio Yanagiba 270mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109214859312,"sku":"ST-05304","price":549.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-yani-270-1.jpg?v=1605561584"},{"product_id":"sakai-takayuki-uzushio-yanagiba-240mm","title":"Sakai Takayuki Uzushio Yanagiba 240mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109219086384,"sku":"ST-05303","price":494.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-yani-240-1.jpg?v=1605561547"},{"product_id":"sakai-takayuki-zangetsu-sakimaru-takobiki-360mm","title":"Sakai Takayuki Zangetsu Sakimaru Takobiki 360mm","description":"\u003cp\u003eThe takobiki is a shape designed for octopus, or \"tako\" in Japanese. While their original purpose may be for eight-legged creatures, this shape excels at any job a yanagiba could do, from delicate sashimi slicing to ultra-thin carpaccio and tataki.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Zangetsu series is the pinnacle of high-performance sushi knives.\u003cspan\u003e \u003c\/span\u003eGinsan stainless steel is easy to maintain while possessing many of the desirable qualities of carbon steel, like extreme sharpness. From the wenge\u003cspan\u003e \u003c\/span\u003eand water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32110300856368,"sku":"ST-04239","price":1567.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-takayuki-360-1.jpg?v=1592844691"},{"product_id":"masashi-shirogami-kuroshu-sakimaru-takobiki-270mm","title":"Masashi Shirogami Kuroshu Sakimaru Takobiki 270mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003c\/strong\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e for, such as preparing sashimi or slicing meat. It can be \u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e found with a square tip, but also \u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Masashi Yamamoto - \u003c\/strong\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":32349297868848,"sku":"MASW2KRS270STA","price":1003.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/KUROSHU-SAKIMARU-TAKOBIKI-270mm-1.jpg?v=1608676602"},{"product_id":"masashi-shirogami-kuroshu-sakimaru-takobiki-300mm","title":"Masashi Shirogami Kuroshu Sakimaru Takobiki 300mm","description":"\u003cdiv class=\"product-1496329781296\" data-free-text=\"Free\"\u003e\n\u003cdiv class=\"section product_section clearfix js-product_section\" data-rv-handle=\"masashi-kiritsuke-270mm\"\u003e\n\u003cdiv class=\"seven columns medium-down--one-whole  omega\"\u003e\n\u003cdiv class=\"description bottom\"\u003e\n\u003cp\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"meta\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":32349297999920,"sku":"MASW2KRS300STA","price":1105.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/KUROSHU-SAKIMARU-TAKOBIKI-300mm-1.jpg?v=1608676629"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-yanagiba-240mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Yanagiba 240mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (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. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367575662640,"sku":"ST-06803","price":306.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-yani-240-1.jpg?v=1605745606"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-yanagiba-270mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Yanagiba 270mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (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. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367578021936,"sku":"ST-06804","price":379.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-yani-270-1.jpg?v=1605745648"},{"product_id":"sakai-takayuki-aus-8-inox-yanagiba-300mm","title":"Sakai Takayuki AUS-8 INOX Yanagiba 300mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki AUS-8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe AUS-8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367938568240,"sku":"ST-04305","price":302.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-aus-inox-yani-300-1.jpg?v=1605743391"},{"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":"masashi-shirogami-sakimaru-takobiki-300mm","title":"Masashi Shirogami Sakimaru Takobiki 300mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e for, such as preparing sashimi or slicing meat. It can be \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e\u003cspan\u003e found with a square tip, but also \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e\u003cspan\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1777\" data-mce-src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":39587660988590,"sku":"MAWP300STK","price":996.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masashi-kobo-wp2-soft-iron-polished-takobiki-300-2-2.jpg?v=1620771617"},{"product_id":"sakai-takayuki-byakko-yanagiba-330mm","title":"Sakai Takayuki Byakko Yanagiba 330mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39630702248110,"sku":"ST-02206","price":942.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-330-1-2.jpg?v=1620773292"},{"product_id":"nigara-anmon-aogami-damascus-sakimaru-takobiki-330mm","title":"Nigara Anmon Aogami Damascus Sakimaru Takobiki 330mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e for, such as preparing sashimi or slicing meat. It can be \u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e found with a square tip, but also \u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40640634192046,"sku":"NGRANMB2DM330STA","price":1165.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Nigara-Anmon-Aogami-Damascus-Sakimaru-Takobiki-330-1.jpg?v=1628118246"},{"product_id":"nigara-anmon-aogami-damascus-sakimaru-takobiki-240mm","title":"Nigara Anmon Aogami Damascus Sakimaru Takobiki 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e for, such as preparing sashimi or slicing meat. It can be \u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e found with a square tip, but also \u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40640640352430,"sku":"NGRANMB2DM240STA","price":992.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Nigara-Anmon-Aogami-Damascus-Sakimaru-Takobiki-240-1.jpg?v=1628118197"},{"product_id":"sakai-takayuki-inox-nanairo-yanagiba-270mm","title":"Sakai Takayuki INOX Nanairo Yanagiba 270mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout Sakai Takayuki AUS8 INOX- \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe AUS8 INOX is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. These are forged out of AUS-8, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Yellow Green","offer_id":42761518383278,"sku":"ST-14535","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Red Pearl","offer_id":42761518416046,"sku":"ST-14533","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Gold Pearl","offer_id":42761518448814,"sku":"ST-14532","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Retro Gold","offer_id":42761518481582,"sku":"ST-14537","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Rock face SIlver","offer_id":42761518514350,"sku":"ST-14540","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Red Tortoiseshell","offer_id":42761518547118,"sku":"ST-14538","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Green Tortoiseshell","offer_id":42761518579886,"sku":"ST-14542","price":290.0,"currency_code":"CAD","in_stock":false},{"title":"Blue Tortoiseshell","offer_id":42761518612654,"sku":"ST-14541","price":290.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-nanaimo-yanagiba-3.jpg?v=1678724521"},{"product_id":"sakai-takayuki-homura-guren-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Homura Guren Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eSakai Takayuki Homura Guren\u003cspan\u003e \u003c\/span\u003e- \u003c\/b\u003eForged by Master blacksmith Itsuo Doi, the Guren series of knives made an immediate impact when the team at Knifewear got a hold of them due to the unique shapes and elegant kurouchi finish, not often seen from Blacksmiths in Sakai. Forged with Aogami No.2. and clad in softer iron, this series of knives have a heft to them, which means they'll make great workhorses in your kitchen.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42762638262446,"sku":"ST-01190","price":691.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-guren-sakimaru-yanagiba-300-1.jpg?v=1652205939"},{"product_id":"shigefusa-kitaeji-yanagiba-300mm","title":"Shigefusa Kitaeji Yanagiba 300mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThe 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. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eAbout Shigefusa - \u003c\/b\u003e\u003cspan\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e","brand":"Shigefusa","offers":[{"title":"Default Title","offer_id":42877327147182,"sku":"SGKT300YA","price":1650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigefusa-kitaeji-yanagiba-300mm-1.jpg?v=1652910318"},{"product_id":"nigara-ginsan-kurozome-damascus-sakimaru-yanagiba-270mm","title":"Nigara Ginsan Kurozome Damascus Sakimaru Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":42965492269230,"sku":"NGGINDMSAKI270","price":1126.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-kurozome-damascus-sakimaru-yanagiba-270-1.jpg?v=1656020068"},{"product_id":"nigara-ginsan-kurozome-damascus-sakimaru-yanagiba-300mm","title":"Nigara Ginsan Kurozome Damascus Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":42965796651182,"sku":"NGGINDMSAKI300","price":1310.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-kurozome-damascus-sakimaru-yanagiba-300-1.jpg?v=1656020080"},{"product_id":"nigara-ginsan-kurozome-damascus-sakimaru-yanagiba-330mm","title":"Nigara Ginsan Kurozome Damascus Sakimaru Yanagiba 330mm","description":"\u003cp\u003e\u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":42965797372078,"sku":"NGGINDMSAKI330","price":1499.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-kurozome-damascus-sakimaru-yanagiba-330-1.jpg?v=1666647361"},{"product_id":"nigara-aogami-troll-killer-damascus-sakimaru-yanagiba-300mm","title":"Nigara Aogami Troll Killer Damascus Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":42969161662638,"sku":"NGTROLL300SYA","price":4500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-aogami-troll-killer-sakimaru-yanagiba-300-1.jpg?v=1673474931"},{"product_id":"nigara-anmon-aogami-damascus-sakimaru-takobiki-300mm","title":"Nigara Anmon Aogami Damascus Sakimaru Takobiki 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e for, such as preparing sashimi or slicing meat. It can be \u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e found with a square tip, but also \u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43258868990126,"sku":"NGRANMB2DM300STA","price":1100.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"nigara-aogami-damascus-yanagiba-300mm","title":"Nigara Aogami Damascus Yanagiba 300mm","description":"","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43899303231662,"sku":"NGRB2DM300YA","price":865.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/nigara-aogami-damascus-yanagiba-1.jpg?v=1683149667"},{"product_id":"nigara-aogami-kurozome-damascus-yanagiba-300mm","title":"Nigara Aogami Kurozome Damascus Yanagiba 300mm","description":"","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43899303493806,"sku":"NGRB2KRDM300YA","price":865.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/nigara-yanagiba-etched-kurozome-1.jpg?v=1683303807"},{"product_id":"nigara-shiroichi-honyaki-kiritsuke-yanagiba-300mm","title":"Nigara Shiroichi Honyaki Kiritsuke Yanagiba 300mm","description":"\n  \u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003eNigara Hamono is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to its swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\n\u003cbr\u003e\n  \n\n\n \u003cbr\u003e\n","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43899312701614,"sku":"NGRW1HON300KYA","price":4171.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-shiroichi-honyaki-kiritsuke-yanagiba-300mm-1.jpg?v=1681938021"},{"product_id":"hado-shirogami-kiritsuke-yanagiba-240mm","title":"Hado Sakai Shirogami Kiritsuke Yanagiba 240mm","description":"","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":43925782692014,"sku":"FK-1000267","price":611.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kiritsuke-yanagiba-short.jpg?v=1683147239"},{"product_id":"genkai-masakuni-shiroichi-mizu-honyaki-so-kyomen-fujigakari-sakimaru-takohiki-300mm","title":"Genkai Masakuni Shiroichi Mizu Honyaki So-Kyomen Fujigakari Sakimaru Takohiki 300mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/yanagiba\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e for, such as preparing sashimi or slicing meat. It can be \u003c\/span\u003e\u003cspan color=\"#ff9900\" data-mce-fragment=\"1\"\u003etraditionally\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e found with a square tip, but also \u003c\/span\u003e\u003cspan color=\"#ff9900\" data-mce-fragment=\"1\"\u003eit has become more popular recently\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/span\u003e","brand":"Genkai Masakuni","offers":[{"title":"Default Title","offer_id":44049254678702,"sku":"GENKW1HON300SYA","price":4500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/genkai-masakuni-honyaki-takohiki-300-1.jpg?v=1690486446"},{"product_id":"hideo-kitaoka-shirogami-suminagashi-matsuba-210mm","title":"Hideo Kitaoka Shirogami Suminagashi Matsuba 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBorn in 1950, knife smith Hideo Kitaoka is the 3rd generation of blacksmiths in his family, upholding a tradition that dates back to 1868. Kitaoka-san specializes in forging single-bevel knives and is one of the only blacksmiths capable of forging this style in Echizen. He focuses on traditional craftsmanship, keeping his blades relatively simple so he can perfect every step of the process. Lucky for knife nerds like me, Kitaoka-san has taken on two apprentices to continue the family tradition: his son Hideharu Kitaoka-san and the fresh-faced Ryuku Nakatani-san.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs I said, Kitaoka-san’s blades are quite traditional, and that’s why I love them so much. Single-bevel blades are uncommon in the West, but they’re becoming more popular for a good reason: they’re purpose-built for specific tasks and unparalleled at handling those jobs. Whether cutting fish with a deba and yanagiba or delicate vegetable garnishes with an usuba, Kitaoka blades will always blow your mind. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hideo Kitaoka","offers":[{"title":"Default Title","offer_id":44091201454254,"sku":"KITW2DM210MAT","price":372.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/DSC00009.jpg?v=1697473032"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/Oul-Aoichi-Mirror-Yanagiba-330.jpg?v=1743460843","url":"https:\/\/knifewear.mom\/collections\/yanagiba.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}