{"title":"Gihei Hamono","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAtsushi Hosokawa-san, a head knife maker at the Gihei Hamono, has a very forward-thinking perspective on knife making industry in the region. He loves innovation and new technology, especially new steel types. He may be the only one in the region who uses high-tech steels like HAP40 and ZDP-189. From the user's point of view, this HAP40 is a great knife. It will hold the edge super long.\u003c\/span\u003e","products":[{"product_id":"gihei-hap40-kazahana-gyuto-210mm","title":"Gihei HAP40 Kazahana Gyuto 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Atsushi Hosokawa-san and Takashi Hosokawa-san, a father and son, are the two blacksmiths behind Gihei knives. While the Hosokawas enjoy working with traditional high carbon steel, they recognize that many folks would prefer a high-performance blade that won't rust easily. This drove them to seek out steel that would offer the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHAP40 and ZDP189 steels are extremely unconventional in the world of blacksmithing, yet both are considered to be 'super steels'. Both are extremely hard, to the point that most blacksmiths can't even forge with them. The Hosokawas are exceptional for their ability to work with these unusual materials, and the superhuman perseverance it took to master forging them paid off: the hardness and ‘wear resistance’ of these steels allow kitchen knives made from them to retain their edge longer than any other line I’ve seen. While this also makes them more challenging to sharpen, their mind-blowing performance is well worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":"Gihei","offers":[{"title":"Default Title","offer_id":41698518287,"sku":"GIHHAPMICH210GY","price":620.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/GiheiHAP40KazahanaGyuto210mm1_12c72987-1012-4c2d-b75d-a039aed79243.jpg?v=1778093750"},{"product_id":"gihei-zdp189-zuika-petty-150mm","title":"Gihei ZDP189 Zuika Petty 150mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThis 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\/p\u003e","brand":"Gihei","offers":[{"title":"Default Title","offer_id":42877298016430,"sku":"GIHZDPZUI150PE","price":665.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/GiheiZDP189ZuikaPetty150mm1.jpg?v=1778092664"},{"product_id":"gihei-zdp189-zuika-gyuto-210mm","title":"Gihei ZDP189 Zuika Gyuto 210mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Atsushi Hosokawa-san and Takashi Hosokawa-san, a father and son, are the two blacksmiths behind Gihei knives. While the Hosokawas enjoy working with traditional high carbon steel, they recognize that many folks would prefer a high-performance blade that won't rust easily. This drove them to seek out steel that would offer the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHAP40 and ZDP189 steels are extremely unconventional in the world of blacksmithing, yet both are considered to be 'super steels'. Both are extremely hard, to the point that most blacksmiths can't even forge with them. The Hosokawas are exceptional for their ability to work with these unusual materials, and the superhuman perseverance it took to master forging them paid off: the hardness and ‘wear resistance’ of these steels allow kitchen knives made from them to retain their edge longer than any other line I’ve seen. While this also makes them more challenging to sharpen, their mind-blowing performance is well worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sanitized-data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose Japanese 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. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gihei","offers":[{"title":"Default Title","offer_id":42877307257006,"sku":"GIHZDPZUI210GY","price":785.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/GiheiZDP189ZuikaGyuto210mm1.jpg?v=1778092880"},{"product_id":"gihei-aogami-stainless-nashiji-petty-150mm","title":"Gihei Aogami Stainless Nashiji Petty 150mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Atsushi Hosokawa-san and Takashi Hosokawa-san, a father and son, are the two blacksmiths behind Gihei knives. While the Hosokawas enjoy working with traditional high carbon steel, they recognize that many folks would prefer a high-performance blade that won't rust easily. This drove them to seek out steel that would offer the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHAP40 and ZDP189 steels are extremely unconventional in the world of blacksmithing, yet both are considered to be 'super steels'. Both are extremely hard, to the point that most blacksmiths can't even forge with them. The Hosokawas are exceptional for their ability to work with these unusual materials, and the superhuman perseverance it took to master forging them paid off: the hardness and ‘wear resistance’ of these steels allow kitchen knives made from them to retain their edge longer than any other line I’ve seen. While this also makes them more challenging to sharpen, their mind-blowing performance is well worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-sanitized-data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/strong\u003e\u003cspan data-sanitized-data-mce-fragment=\"1\"\u003eThis is the knife for smaller jobs that are done on a cutting board, or work in your hand. 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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gihei","offers":[{"title":"Default Title","offer_id":43650706866350,"sku":"GHB2SNS150PE","price":225.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gihei-nashiji-petty-150-1.jpg?v=1678724071"},{"product_id":"gihei-aogami-stainless-nashiji-santoku-165mm","title":"Gihei Aogami Stainless Nashiji Santoku 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAtsushi Hosokawa-san and Takashi Hosokawa-san, a father and son, are the two blacksmiths behind Gihei knives. While the Hosokawas enjoy working with traditional high carbon steel, they recognize that many folks would prefer a high-performance blade that won't rust easily. This drove them to seek out steel that would offer the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHAP40 and ZDP189 steels are extremely unconventional in the world of blacksmithing, yet both are considered to be 'super steels'. Both are extremely hard, to the point that most blacksmiths can't even forge with them. The Hosokawas are exceptional for their ability to work with these unusual materials, and the superhuman perseverance it took to master forging them paid off: the hardness and ‘wear resistance’ of these steels allow kitchen knives made from them to retain their edge longer than any other line I’ve seen. While this also makes them more challenging to sharpen, their mind-blowing performance is well worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis 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":"Gihei","offers":[{"title":"Default Title","offer_id":43650713026734,"sku":"GHB2SNS165SA","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gihei-nashiji-santoku-1.jpg?v=1678724079"},{"product_id":"gihei-aogami-stainless-nashiji-nakiri-165mm","title":"Gihei Aogami Stainless Nashiji Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Atsushi Hosokawa-san and Takashi Hosokawa-san, a father and son, are the two blacksmiths behind Gihei knives. While the Hosokawas enjoy working with traditional high carbon steel, they recognize that many folks would prefer a high-performance blade that won't rust easily. This drove them to seek out steel that would offer the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHAP40 and ZDP189 steels are extremely unconventional in the world of blacksmithing, yet both are considered to be 'super steels'. Both are extremely hard, to the point that most blacksmiths can't even forge with them. The Hosokawas are exceptional for their ability to work with these unusual materials, and the superhuman perseverance it took to master forging them paid off: the hardness and ‘wear resistance’ of these steels allow kitchen knives made from them to retain their edge longer than any other line I’ve seen. While this also makes them more challenging to sharpen, their mind-blowing performance is well worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-sanitized-data-mce-fragment=\"1\"\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan data-sanitized-data-mce-fragment=\"1\"\u003eA Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gihei","offers":[{"title":"Default Title","offer_id":43650715091118,"sku":"GHB2SNS165NA","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gihei-nashiji-nakiri-1.jpg?v=1678724053"},{"product_id":"gihei-hap40-kazahana-petty-150m","title":"Gihei HAP40 Kazahana Petty 150m","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Atsushi Hosokawa-san and Takashi Hosokawa-san, a father and son, are the two blacksmiths behind Gihei knives. While the Hosokawas enjoy working with traditional high carbon steel, they recognize that many folks would prefer a high-performance blade that won't rust easily. This drove them to seek out steel that would offer the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHAP40 and ZDP189 steels are extremely unconventional in the world of blacksmithing, yet both are considered to be 'super steels'. Both are extremely hard, to the point that most blacksmiths can't even forge with them. The Hosokawas are exceptional for their ability to work with these unusual materials, and the superhuman perseverance it took to master forging them paid off: the hardness and ‘wear resistance’ of these steels allow kitchen knives made from them to retain their edge longer than any other line I’ve seen. While this also makes them more challenging to sharpen, their mind-blowing performance is well worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":"Gihei","offers":[{"title":"Default Title","offer_id":43756522012846,"sku":"GIHHAPMICH150PE","price":541.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/GiheiHAP40KazahanaPetty150mm1.jpg?v=1778092128"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/meister_16.jpg?v=1689710194","url":"https:\/\/knifewear.mom\/en-de\/collections\/gihei-hamono.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}