{"title":"Nakiri","description":"\u003cp\u003eUnderutilized 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 touches the cutting board at once, you won't be turning the vegetable into an 'accordion', pieces that are still connected by a thread after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! How great is that?\u003c\/p\u003e","products":[{"product_id":"masakage-kiri-nakiri-165mm","title":"Masakage Kiri Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5327377412,"sku":"MAAV165NA","price":472.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kirinakiri1.jpg?v=1670966602"},{"product_id":"hinoura-river-jump-nakiri-165mm","title":"Tsukasa Hinoura River Jump Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Tsukasa Hinoura River Jump -  \u003c\/strong\u003e\u003cspan\u003eTsukasa Hinoura represents the third generation of his family‘s forging tradition. As a young craftsman, his role models were Nagashima and Shigeyoshi Iwasaki of Sanjo. They enjoy an excellent reputation in Echigo and have done a great deal to advance the knife maker’s art in Sanjo. Tsukasa Hinoura, born in 1956, works in Sanjo in Niigata Prefecture, has been practicing his trade for 33 years. His blades are known for a refined and long lived edge. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHinoura san consciously rejects the prefabricated Damascus steel blanks, referred to as “sekisouk-ko”, commonly used in Japan. Many of the country’s knife makers and industrial manufactures that produce Damascus blades use this “instant recipe”, but neglect to make this clear to customers.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEach knife in the series “River Jump” is a one of a kind example of the Japanese knife making art. Hinoura san is among the world’s few knife makers who are skilled in the time honoured Damascus techniques involving torsion. With river jump, he has taken the method even further. By means of torsion, he combines a multi layered Damascus bar with solid mono steel bar. The result is a blade of extraordinary beauty, in which the river like flow of the Damascus surface alternates with the peace of a perfectly even surface -animated and static elements in perfect harmony.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/9w2y52MgRmI\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/nakiri\"\u003eNakiri\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e165mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e#2 Shirogami (White carbon) Steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e62:64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Shape\u003c\/th\u003e\n\u003ctd\u003eOctagon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Material\u003c\/th\u003e\n\u003ctd\u003eMagnolia wood and water buffalo horn collar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/pages\/tsukasa-hinoura\"\u003eTsukasa Hinoura\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Line\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/hinoura-river-jump\"\u003eHinoura River\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cb\u003eAbout Tsukasa Hinoura - \u003c\/b\u003eTsukasa Hinoura, born in 1956, began practising his trade in 1975. His blades are known for a refined and long-lived edge. His knives are highly sought after in Japan and Europe, and will soon have the same reputation in Canada. Hinoura-san represents the third generation of his family‘s forging tradition. As a young craftsman, his role models were Nagashima and Shigeyoshi Iwasaki of Sanjo. They enjoy an excellent reputation in Echigo and have done a great deal to advance the knife maker’s art in Sanjo.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA province in the northern part of central Japan, historically named Echigo, is by no means just another knife making region. There, the art of forging looks back on 700 years of tradition. The city of Sanjo is situated in this province, in today’s Niigata prefecture. This is where the Hinoura family have been plying the blade making a trade for decades.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsukasa Hinoura","offers":[{"title":"Default","offer_id":5341221764,"sku":"HIR165NA","price":1823.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/river-jump-nakiri-1.jpg?v=1759450808"},{"product_id":"masakage-yuki-nakiri-165mm","title":"Masakage Yuki Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Yuki - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you pick up the Yuki, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense veggies with ease. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. Yuki knives are clad in softer stainless steel, so only the very edge has to be kept dry to prevent rust. This line is one of our most popular and a frequent gateway into the world of hand-hammered knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e The name Yuki (meaning ‘snow’ in Japanese) comes from the frosty looking ‘nashiji,’ or ‘pear skin,’ finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5341323780,"sku":"MAY165NA","price":382.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yukinakiri.jpg?v=1759957057"},{"product_id":"fujiwara-maboroshi-nakiri-150mm","title":"Fujiwara Maboroshi Nakiri 150mm","description":"\u003cp\u003e\u003cstrong\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eis my next knife. I believe everyone needs a nakiri, but more importantly\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eeveryone\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eneeds a Fujiwara knife, so why not make it a 150mm nakiri? Nimble, lightweight and perfectly balanced, this is the veggie prep knife for everyone from mom to seasoned line cooks. The notch in the handle holds onto you as much as you hold onto it. Know someone with arthritic hands? This knife will change their life. That is a promise.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eAbout the shape - \u003c\/strong\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\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Fujiwara Maboroshi - \u003c\/strong\u003e\u003cspan\u003eSwordsmith Teruyasu Fujiwara IV has named these knives Maboroshi no Meito, “Visionary Sword Celebrated in Victory” — a bold claim, but one that is deserved. People regularly gasp when they slice a tomato or potato with Fujiwara-san’s knives in the shop. The knives of Teruyasu Fujiwara are real darlings of Knifewear. These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. \u003c\/span\u003e\u003cspan\u003eProfessional chefs generally hold a knife by pinching the blade with the thumb and forefinger. The unique finger notch cut from the choil makes this grip even easier and more comfortable. \u003c\/span\u003e\u003cspan\u003eThe kanji on the knife blade \u003c\/span\u003e\u003cspan\u003e藤原照康作 \u003c\/span\u003e\u003cspan\u003ereads “Fujiwara Teruyasu Saku” (Made by Teruyasu Fujiwara).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" height=\"315\" width=\"560\" data-dashlane-frameid=\"346\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5409837252,"sku":"FUM150NA","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-nakiri-150-1.jpg?v=1597477870"},{"product_id":"fujimoto-nashiji-nakiri-165mm","title":"Fujimoto Nashiji Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5414322820,"sku":"FUJN165NA","price":195.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiNakiri165mm1.jpg?v=1777409958"},{"product_id":"masakage-kumo-nakiri-165mm","title":"Masakage Kumo Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kumo -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san loves making stunning damascus blades, and the Kumo is no exception. The name means ‘cloud’ in Japanese, inspired by the cloud-like patterns in the steel. Sandwiched between those gorgeous steel layers is a core of crazy-sharp VG10 stainless steel, an incredible material made to perform like ancient carbon steel but with minimal maintenance. The result is a blade that cuts like a dream while being super easy to care for. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIkeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-634bbb2b-7fff-a6e0-504b-775117e8cfda\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"7559\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5419311684,"sku":"MAK165NA","price":466.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masakage-kumo-nakiri-1.jpg?v=1551831760"},{"product_id":"masakage-koishi-as-nakiri-165mm","title":"Masakage Koishi AS Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Koishi - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThese blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5455815812,"sku":"MAKA165NA","price":465.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koishinakiri1.jpg?v=1670963606"},{"product_id":"masakage-zero-nakiri-165mm","title":"Masakage Zero Nakiri 165mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Masakage Zero - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ethe European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn't know that?), and it’s as durable as it is gorgeous.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEven after several decades of practice, Saji-san continuously strives to forge a better blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe loves a challenge and is always looking for new technology and techniques to improve his work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eUnder 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 touches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5517352836,"sku":"MAZ165NA","price":529.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/zeronakiri1.jpg?v=1670962917"},{"product_id":"masakage-mizu-nakiri-165mm","title":"Masakage Mizu Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"914828034049\" width=\"560\" height=\"315\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5581179140,"sku":"MAM165NA","price":247.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-nakiri-1.jpg?v=1548282123"},{"product_id":"fujiwara-maboroshi-nakiri-165mm","title":"Fujiwara Maboroshi Nakiri 165mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f99fde41-7fff-004f-4836-a9861a7a5955\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe data-dashlane-frameid=\"355\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5581236292,"sku":"FUM165NA","price":477.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-nakiri-165-1.jpg?v=1548279336"},{"product_id":"fujiwara-denka-nakiri-195mm","title":"Fujiwara Western Denka Nakiri 195mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Denka no Hoto, which translates to ‘Treasured Family Sword,’ is made from Aogami Super, the undisputed king of knife steels. It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. His knives are a joy to wield all day long, making them the go-to for chefs and home cooks with a taste for the finer things.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Denka line is especially revered by knife nerds and is one of my favourite kitchen knives of all time. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-d6360bd0-7fff-6cc9-9bde-f63817c9c555\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\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.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5667924484,"sku":"FUD195NA","price":1371.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-denka-mega-nakiri-1.jpg?v=1581455074"},{"product_id":"fujiwara-denka-nakiri-165mm","title":"Fujiwara Western Denka Nakiri 165mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Denka no Hoto, which translates to ‘Treasured Family Sword,’ is made from Aogami Super, the undisputed king of knife steels. It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. His knives are a joy to wield all day long, making them the go-to for chefs and home cooks with a taste for the finer things.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Denka line is especially revered by knife nerds and is one of my favourite kitchen knives of all time. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-d6360bd0-7fff-6cc9-9bde-f63817c9c555\"\u003e\u003c\/b\u003eAbout the Shape \u003c\/strong\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 wont 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\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5667927044,"sku":"FUD165NA","price":917.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-denka-nakiri-165-1.jpg?v=1588856407"},{"product_id":"takeda-nas-nakiri-165mm","title":"Takeda NAS Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape:  \u003c\/strong\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 wont 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\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Blacksmith: \u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eShosui Takeda’s knives kick-ass, simple as that. A third-generation master blacksmith, Takeda-san was born and raised in Niimi, Okayama, Japan. After he graduated from university in Tokyo, he returned to his hometown to succeed his father as a master blacksmith for Takeda Hamono. Since 1985, he has strived to produce the very best hand-forged blades and tools. Each blade is a unique work of art and has a certain presence. Forging knives, axes, hatchets, sickles, and scythes, it seems nothing is out of the question for Takeda-san.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/FXdxlc0rz1U\" data-dashlane-frameid=\"22739\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Shosui Takeda","offers":[{"title":"Default Title","offer_id":39690387062958,"sku":"TAAS165NA-SM","price":485.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/takeda-4-1.jpg?v=1578705958"},{"product_id":"fujiwara-maboroshi-nakiri-195mm","title":"Fujiwara Maboroshi Nakiri 195mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f99fde41-7fff-004f-4836-a9861a7a5955\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\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 wont 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" height=\"315\" width=\"560\" data-dashlane-frameid=\"348\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5676728196,"sku":"FUM195NA","price":787.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-nakiri-195-1.jpg?v=1551827799"},{"product_id":"moritaka-ishime-mega-nakiri-165mm","title":"Moritaka Ishime Mega Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295766790318,"sku":"MOI165MNA-WO","price":419.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-mega-nakiri-1.jpg?v=1663605799"},{"product_id":"moritaka-ishime-nakiri-165mm","title":"Moritaka Ishime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"2729\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295817220270,"sku":"MOI165NA-WO","price":291.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-nakiri-180-1.jpg?v=1663605769"},{"product_id":"masakage-shimo-nakiri-165mm","title":"Masakage Shimo Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Shimo - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis line was dubbed Shimo (‘frost’ in Japanese) because Kurosaki-san can manipulate his damascus steel to create X-shape patterns that resemble frost on a window. Shirogami, or ‘white carbon’ in English, is a very traditional steel prized by blacksmiths and knife nerds alike for its great edge retention and legendary sharpness. The stark black and white handle is really the icing on the cake that completes the eye-catching design of this knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Uxox-YEl5DA\" data-dashlane-frameid=\"6770\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5677539524,"sku":"MAS165NA","price":364.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shimo-nakiri.jpg?v=1551831978"},{"product_id":"haruyuki-goma-nakiri-165mm","title":"Haruyuki Goma Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Goma - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eHaruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. they’re perfect for folks buying their first Japanese knife, and the performance is impressive enough for knife nerds like me to get a thrill from using it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Haruyuki Goma is one we’ve had since the early days of Knifewear, and it continues to be a staff and customer favourite. The stainless steel blade is made from a material called VG10, which is super sharp and easy to care for. This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The effect is like waves crashing on a rocky beach under the moonlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":5677561988,"sku":"HAD165NA","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/goma-nakiri-1.jpg?v=1700690839"},{"product_id":"haruyuki-mugi-nakiri-165mm","title":"Haruyuki Mugi Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Mugi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThe Haruyuki Mugi is forged from a spectacular modern stainless steel called AUS-8, perfect for folks who want a high performance knife that isn’t too fragile. It gets super sharp and holds an edge very well but isn’t high maintenance the way some traditional Japanese steels are known to be. This means you can get lost in enjoying the cooking process without worrying about washing up right away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’m a huge fan of this rough, hammered ‘tsuchime’ finish. It shows the love that goes into making the knife and just looks stunning. The Mugi’s hefty European-style ‘yo handle’ gives it a familiar feel that inspires confidence in those of us who grew up with Western knives. Together, these make for a super handsome knife that I just adore.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":10060115396,"sku":"HAKU165NA","price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/muginakiri1.jpg?v=1670965210"},{"product_id":"masashi-sld-damascus-nakiri-165mm","title":"Masashi Shiroshu Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masashi Shiroshu -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLook at this knife! It’s so pretty. I’ve always referred to blades this good-looking as functional art pieces because they’re still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMasashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape \u003c\/strong\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 wont 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\u003ciframe data-dashlane-frameid=\"1889\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":11560782852,"sku":"MASD165NA","price":617.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shiroshu-nakiri-165mm-1.jpg?v=1551816813"},{"product_id":"fujiwara-nashiji-nakiri-165mm","title":"Fujiwara Nashiji Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"455\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":21004565956,"sku":"FUN165NA","price":297.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-nakiri-165mm-1.jpg?v=1551827877"},{"product_id":"masutani-vg10-damascus-western-nakiri-165mm","title":"Masutani VG10 Damascus Western Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masutani -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMasutani Hamono has been producing high-quality kitchen knives for four generations in Echizen city. Their goal is to create high-quality blades at an accessible price point for anyone, and they’ve nailed it. Their blades are super accessible and cut like a dream, being lovingly shaped, polished, and handled by grandfather, father, and son. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWorking with stainless steels such as VG10 and VG1 ensures they take and keep an edge just as well as some of the fancier Japanese knives out there but aren’t as fragile or prone to rust as knives made from high-carbon steel. This furthers their accessibility, making them a valuable tool for anyone who wants to upgrade their kitchen toolkit. Typically finished with a Western-style riveted handle, called a ‘yo-handle’ in Japan, they have a confident feel without being as heavy as many Western-style knives. They feel well-balanced for professionals, home cooks, and even burnt-out retired chefs like me.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\u003cspan\u003e\u003cb id=\"docs-internal-guid-4c7ac6cd-7fff-fffd-d1e1-d2daaf8990cf\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Masutani","offers":[{"title":"Default Title","offer_id":4370891833372,"sku":"GSMASV10DWE165NA","price":145.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_7084.jpg?v=1603141405"},{"product_id":"masashi-kuro-damascus-sld-wa-chestnut-nakiri-165mm","title":"Masashi Kuroshu Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masashi Kuroshu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade's core is made from hard SLD steel clad in softer stainless steel, and, thanks to his insane skill and blacksmithing genius, Masashi-san has pushed it to the absolute limit of hardness. Basically, this means his knives stay sharp way longer than this steel typically would but aren’t as fragile as most steel in this category. The best of both worlds!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe also gives the blades a special edge, making the back end a little tougher for chopping and the tip finer for delicate work. The lightweight Japanese ‘wa handle’ perfectly compliments this gorgeous blade and gives the knife a forward balance that makes it super fun to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape - \u003c\/strong\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 wont 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\u003cb\u003e\u003cb id=\"docs-internal-guid-00937912-7fff-d210-5687-f9e707f074eb\"\u003e\u003c\/b\u003e\u003c\/b\u003e\u003ciframe data-dashlane-frameid=\"1628\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":4370900451356,"sku":"GSMANDWCSLD165NA","price":691.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kuroshu-nakiri-165-1.jpg?v=1687385306"},{"product_id":"fujiwara-maboroshi-wa-octagon-handle-nakiri-165mm","title":"Fujiwara Maboroshi Wa Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f99fde41-7fff-004f-4836-a9861a7a5955\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" height=\"315\" width=\"560\" data-dashlane-frameid=\"355\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":4370928238620,"sku":"FUMW165NA","price":477.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-wa-nakiri-165-1.jpg?v=1619820101"},{"product_id":"masutani-v1-tsuchime-westerm-nakiri-165mm","title":"Masutani VG1 Tsuchime Western Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masutani -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eMasutani Hamono has been producing high-quality kitchen knives for four generations in Echizen city. Their goal is to create high-quality blades at an accessible price point for anyone, and they’ve nailed it. Their blades are super accessible and cut like a dream, being lovingly shaped, polished, and handled by grandfather, father, and son. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWorking with stainless steels such as VG10 and VG1 ensures they take and keep an edge just as well as some of the fancier Japanese knives out there but aren’t as fragile or prone to rust as knives made from high-carbon steel. This furthers their accessibility, making them a valuable tool for anyone who wants to upgrade their kitchen toolkit. Typically finished with a Western-style riveted handle, called a ‘yo-handle’ in Japan, they have a confident feel without being as heavy as many Western-style knives. They feel well-balanced for professionals, home cooks, and even burnt-out retired chefs like me.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-ac74ca15-7fff-b7bc-38c9-537e404cc808\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e \u003c\/b\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 wont 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.\u003cbr\u003e\u003cb id=\"docs-internal-guid-ac74ca15-7fff-b7bc-38c9-537e404cc808\"\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Masutani","offers":[{"title":"Default Title","offer_id":4946856247324,"sku":"GSMASV1TSUWE165NA","price":133.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masutani-nakiri-1.jpg?v=1681153331"},{"product_id":"fujiwarwa-denka-wa-handle-nakiri-165mm","title":"Fujiwara Wa Denka Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Denka no Hoto, which translates to ‘Treasured Family Sword,’ is made from Aogami Super, the undisputed king of knife steels. It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. His knives are a joy to wield all day long, making them the go-to for chefs and home cooks with a taste for the finer things.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Denka line is especially revered by knife nerds and is one of my favourite kitchen knives of all time. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-caedcbfb-7fff-7987-b243-aa885aaecb45\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\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.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"10485\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":40780077269166,"sku":"FUDW165NA","price":917.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/denka-wa-nakiri-165-1.jpg?v=1628114037"},{"product_id":"miyabi-5000mcd-b-sg2-nakiri-180mm","title":"Miyabi SG2 Birchwood Nakiri 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Miyabi Birchwood - \u003c\/strong\u003e\u003cspan\u003eMiyabi knives stand out as works of art in the manufactured knife world. Zwilling of Germany, realizing that high-performance Japanese steel was taking over the knife world, did the practical thing and bought themselves two Japanese knife factories in Seki City Japan, a mecca for knife producers. Because of this unique blend, they offer a look and feel that bridges both cultures that are rare among knife makers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyabi really outdid themselves in terms of sexiness with their Birchwood series. A blade forged from SG2 steel is guaranteed to work exceptionally well. What really ties this knife together is the rounded Birchwood handle, made to nest perfectly in your hand. Not just the average Birch, a Karelian (Masur) Birch is used, a highly prized material used for many purposes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":40539406172334,"sku":"34375-171","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/birchwood-nakiri-1.jpg?v=1649874524"},{"product_id":"koukyu-vg10-tsuchime-damascus-rosewood-nakiri-165mm","title":"Tsunehisa VG10 Juroku 拾陸 Tsuchime Damascus Wa Nakiri 165mm T-01606","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized 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. \u003cspan style=\"color: #ffffff;\"\u003e016\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32146560712752,"sku":"T-01606","price":224.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tsunehisa-VG10-Juroku-Tsuchime-Damascus-wa-nakiri-165mm.jpg?v=1761926314"},{"product_id":"moritaka-as-kurouchi-nakiri-165mm","title":"Moritaka AS Kurouchi Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Moritaka Hamono:\u003c\/b\u003e To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations.\u003c\/p\u003e\n\u003cp\u003eThe Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":30930975850544,"sku":"MOASKU165NA-WAL","price":303.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Moritaka-AS-Kurochi-Nakiri-165.jpg?v=1572668533"},{"product_id":"mazaki-w2-nashiji-nakiri-165mm","title":"Mazaki Shirogami Nashiji Kurouchi Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Mazaki San - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThough a relatively young knifemaker, Naoki Mazaki works hard to preserve traditional ways of crafting blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2017, after years of training and preparation, Mazaki-san finally opened his own workshop. He now forge-welds all of his carbon steel knives in-house and finishes his bevel with a variety of different whetstones, all by hand. His care and attention to detail are immediately evident when you handle one of his knives: while rustic in appearance, each one has been lovingly polished and perfected. Once you put them to work, his passion and skill come through even more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMazaki san prefers to work with the more traditional Shirogami #2 to craft his knives and often leaves the rough, burned ‘kurouchi’ finish from the forge. Not just used for tradition’s sake, Shirogami is capable of insane sharpness and edge retention. It’s easily one of my favourite knife steels; it cuts beautifully, but it also changes with time, building a patina totally unique to you and the food you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the shape - \u003c\/strong\u003eUnder 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 touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Naoki Mazaki","offers":[{"title":"Default Title","offer_id":38097313726638,"sku":"GSMAZW2NAW165NA-1","price":345.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mazaki-.Shiro-Nashiji-165-nakiri-1.jpg?v=1721661113"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-nakiri-160mm","title":"Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized 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\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki VG10 33 Layer Damascus - \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\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787878748208,"sku":"ST-07473","price":247.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-160-1.jpg?v=1593212793"},{"product_id":"yoshimi-kato-as-s-nashiji-nakiri-165mm","title":"Yoshimi Kato AS\/S Nashiji Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e A 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 wont 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\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":22948975771696,"sku":"YKAAS\/SNSJA165NA","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YoshimiKatoASNashijiNakiri165mm1.jpg?v=1778251615"},{"product_id":"anryu-w2-mega-long-nakiri-400mm","title":"Anryu Hamono Shirogami Mega Long Nakiri 400mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A Nakiri is a vegetable knife. Underutilized 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\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/nakiri\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/nakiri\"\u003eNakiri\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e400mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/2-Shirogami-(White-Carbon-Steel)\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/2-Shirogami-(White-Carbon-Steel)\"\u003e#2 Shirogami (White Carbon Steel)\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61:63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eWa (Japanese) Handle, Oval magnolia wood handle with plasttic horn collar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\/Maker\u003c\/th\u003e\n\u003ctd\u003e\n \u003ca href=\"https:\/\/knifewear.mom\/collections\/ikeda\"\u003eTakumi Ikeda\u003c\/a\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":28538034323504,"sku":"ANRW2JA400MLNA","price":454.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/long-ass-nakiri.jpg?v=1635179662"},{"product_id":"fujimoto-sld-nakiri-165mm","title":"Fujimoto Hammer Tone SLD Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-74f551aa-7fff-060d-de2c-80a274202dd7\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":28538430554160,"sku":"FUJSL165NA","price":257.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-nakiri-165-1.jpg?v=1746567668"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-nakiri-165mm","title":"Yoshimi Kato SG2 Black Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eUnder 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 touches\u003c\/span\u003e\u003cspan\u003e the cutting board at once, you won't be turning the vegetable into an 'accordion'\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003estill connected like a paper doll after you'\u003c\/span\u003e\u003cspan\u003eve\u003c\/span\u003e\u003cspan\u003e cut them. \u003c\/span\u003e\u003cspan\u003eThe added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":31820239044656,"sku":"YKATSG2BDRR165NA-ROSE","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-nakiri-165mm.jpg?v=1720554926"},{"product_id":"mcusta-zanmai-classic-pro-damascus-flame-nakiri-165mm","title":"Mcusta Zanmai Classic Pro Damascus Flame Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Mcusta Zanmai Flame -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMcusta knives are straight-up beautiful. In addition to their stunning damascus finish, they produce a wide array of shapes that cover every job you’ll need a knife for in the kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe handles incorporate more steel than many Japanese blades, much like the full tang handles we’re used to. Combined with their incredibly high-performance steel, you get a blade capable of extreme precision and sharpness with a confident, recognizable feel in hand. As a result, these knives are especially beloved by both professional chefs and home cooks who are making the transition to Japanese steel from a background with German knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMcusta is a family business specializing in creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure an excellent fit and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e","brand":"Mcusta","offers":[{"title":"Default Title","offer_id":31524473339952,"sku":"MC-HFR-8008D","price":264.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mcusta-flame-nakiri-1.jpg?v=1597473496"},{"product_id":"haruyuki-kokuto-nakiri-165mm","title":"Haruyuki Kokuto Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eThe Haruyuki Kokuto\u003c\/strong\u003e is forged from a modern high-tech stainless steel called Ginsan, which was specially designed to cut much like traditional Japanese high-carbon steel without being a rusty pain in the butt! You get the joy of cutting with a traditional Japanese knife but none of the fussy maintenance. Truly, the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe lighter Japanese ‘wa handle’ gives the knife a forward balance that allows it to fall through food effortlessly and do more of the work for you, which I absolutely love. Combined with a rustic ‘nashiji’ finish that looks like the skin of an Asian pear, it’s a traditionally elegant blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-2421c220-7fff-4270-2ddc-9c4577e5a241\"\u003e\u003c\/b\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":31621798461488,"sku":"HAG165NA","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kokuto-nakiri-1b.jpg?v=1746567128"},{"product_id":"haruyuki-shiso-nakiri-165mm","title":"Haruyuki Shiso Nakiri 165mm","description":"\u003cp\u003e* Please be advised that Morado comes in a variety of shades from dark to light\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Haruyuki Shiso -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAogami Super is the king of knife steel—super easy to sharpen, gets a laser beam edge, cuts like silk, and isn’t as fussy as other carbon steels. It’s then clad in stainless steel, so only the edge needs to be kept dry to avoid rusting. Brilliant. If that wasn’t enough, they’ve given it this black ‘kurouchi’ finish, which makes for a seriously badass blade. The two-tone handle compliments the overall look of the blade so well and really makes this a knife worth showing off!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDesigned for kitchen success, Haruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. Haruyuki combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans then complete the remaining steps by hand, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":31763283804208,"sku":"HAASKRNS165NA","price":295.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shiso-nakiri-1.jpg?v=1584953239"},{"product_id":"yu-kurosaki-r2-senko-nakiri-165mm-1","title":"Yu Kurosaki SG2 Senko Ei Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki Senko -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":37972365344942,"sku":"YKUR2SK165NA","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/senko-ei-nakiri-165-1.jpg?v=1759992685"},{"product_id":"muneishi-aogami-stainless-kurouchi-nakiri-165mm","title":"Muneishi Aogami Stainless Kurouchi Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe carry a lot of handmade knives at Knifewear, but few look as ‘hot-out-of-the-forge’ as Muneishi san’s. Kosuke Muneishi was born as the third-generation blacksmith of the Muneishi family in Tosa. His grandfather started the family business back in 1955, forging tools for the local farmers, gardeners, and foresters. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKosuke Muneishi, relatively young compared to many of his knifemaker peers, chose to pivot the family craft towards kitchen knives when he first started forging. He recognized the growing demand for kitchen tools and saw it as the perfect way to preserve his family’s trade while walking his own path, funnelling the skills of his predecessors into a new medium. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy working with traditional non-stainless steel known as ‘Aogami’, Muneishi-san has crafted knives that require a little maintenance and care but reward you by keeping a crazy edge for a super long time. He also clads his steel in a protective layer of stainless steel to balance the ease of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A 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 wont 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","brand":"Muneishi","offers":[{"title":"Default Title","offer_id":38027638407342,"sku":"MNIA2\/SKU165NA","price":198.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/muneishi-ao-sten-cbc-nakiri-165.jpg?v=1615318928"},{"product_id":"nigara-sg2-kurouchi-tsuchime-wa-nakiri-180mm","title":"Nigara SG2 Kurouchi Tsuchime Kiritsuke Nakiri 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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\/p\u003e\n\u003cp\u003eUnlike most nakiri, this knife has a sharply clipped point. This kiritsuke tip gives it a bunka-style look, but the edge is still super flat for chopping veggies! The clipped point is helpful for detail work like scoring or getting into broccoli florets. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e*Teak handles are a natural material and will vary in colour, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efrom dark to light\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. If you have a preference please reach out before purchasing and we can check what we have in stock that might be suitable.\u003c\/span\u003e\u003cbr\u003e\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":38097389125806,"sku":"NGSG2KRTS180NA","price":406.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/nigara-sg2-kiritsuke-nakiri-1.jpg?v=1652996151"},{"product_id":"sakai-takayuki-homura-guren-by-itsuo-doi-nakiri-180mm","title":"Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eSakai Takayuki Homura Guren\u003cspan\u003e \u003c\/span\u003e- \u003c\/b\u003e\u003cspan\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 \u003c\/span\u003e\u003cspan\u003eelegant\u003c\/span\u003e\u003cspan\u003e 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\u003c\/span\u003e\u003cspan\u003e heft to them, which means they'll make great workhorses in your kitchen. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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 wont 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","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39631201796270,"sku":"ST-01186","price":427.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/homura-guren-nakiri-180-1-2.jpg?v=1620771505"},{"product_id":"fujimoto-kurouchi-forged-nakiri-165mm","title":"Fujimoto Kurouchi-Forged Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Fujimoto Kurouchi Forged is crafted with modern techniques but made from traditional steel with a rustic, forged finish. The black ‘kurouchi’ finished blades have always been a favourite of mine; they’re badass and show off the work that goes into making the knife. The Shirogami steel is insane stuff, it gets mind-blowingly sharp, so your new knife cuts like silk. Blacksmiths love it because it’s a joy to forge, and knife nerds love it because it's a joy to cut with and easy to re-sharpen. \u003c\/span\u003e\u003cspan\u003eJust wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. While it may be a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818300850350,"sku":"FUJW2KR165NA","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurouchi-forged-nakiri-165-1.jpg?v=1623360320"},{"product_id":"tamahagane-san-micarta-nakiri-160mm-snm-1116","title":"Tamahagane San Nakiri 160mm SN-1116","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eA Nakiri is a vegetable knife. Underutilized 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\u003cstrong\u003eAbout the Maker -\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eTamahagane is a knifemaker out of Tsubame Sanjo, known for creating high-quality blades at a very reasonable price. Their knives feature a modern, minimal aesthetic that will look good in any kitchen, making them perfect gifts. Chefs love them for their durability and ease of care, while they're popular among home cooks dipping their toes into the world of Japanese knives because of their superb sharpness.\u003c\/p\u003e\n\u003cp\u003eThis series from Tamahagane is made from VG5 stainless steel. Similar to its sibling, VG10, VG5 keeps a great edge but \u003cspan\u003eVG5 is more durable and easier to sharpen\u003c\/span\u003e than other Japanese stainless steels. This makes it perfect for giving to folks who may be harder on their knives, or for use in a commercial kitchen where someone else might be borrowing your knife. The layered Micarta handle is both gorgeous and super durable.\u003c\/p\u003e","brand":"Tamahagane","offers":[{"title":"Default Title","offer_id":40007948599470,"sku":"SN-1116","price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tamahagane-nakiri-160-1.jpg?v=1694122977"},{"product_id":"ryusen-blazen-ryu-wa-nakiri-165mm","title":"Ryusen Blazen Ryu Wa Nakiri 155mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Ryusen Blazen Ryu\u003c\/strong\u003e - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eOf all the makers currently crafting blades in Japan, Ryusen makes some of the cleanest, most consistent, and most comfortable kitchen knives I’ve ever handled. Founded in 1948, Ryusen started producing high-quality stainless steel blades long before others in the industry, working closely with companies like Takefu Special Steel as early as the 1970s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eI’ve been guilty of comparing kitchen knives to sports cars more than once, and this is exactly the kind of knife I’m talking about when I make that comparison: sleek, badass, and incredibly fun to cut with. The handle is tapered to fit your hand perfectly, making the knife an extension of your hand.\u003c\/p\u003e\n\u003cp\u003eWhen it gets to work, it’s stupidly sharp thanks to a core of super-hard SG2 steel, so the razor-thin edge just blows through whatever ingredients you place before it. It’s actually difficult to put this knife down and move on to the next task.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A 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 wont 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\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 164px; top: 590.094px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ryusen","offers":[{"title":"Default Title","offer_id":40048976756910,"sku":"BZ-408","price":424.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Ryuzen-Blazen-Ryu-wa-nakiri-165-1.jpg?v=1629406090"},{"product_id":"ryusen-fukakuryu-nakiri-155mm","title":"Ryusen Fukakuryu KAI Nakiri 155mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A 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 wont 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\u003cspan\u003e\u003cstrong\u003eAbout Ryusen Fukakuryu\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eKAI \u003c\/strong\u003e- \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eRyusen Hamono was founded in 1948 as a knife sharpening company. They worked with companies like Takefu Special Steel as early as the 1970s to develop high-quality knives made with stainless steel, at a time when most other knife makers were struggling to produce decent stainless steel knives. Now, they have expanded their collection of knives not only having sharpness and longevity in mind but with a sleek modern design.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fukakuryu KAI series brings stunning good looks and a 63-layer damascus blade forged from ATS-314 stainless steel. ATS-314 isn't an astromech droid, it's a high-end knife steel that balances superb sharpness and durability. The \u003cmeta charset=\"utf-8\"\u003estabilized birch octagon handle is tapered toward the blade, creating the ultimate ergonomic grip. This thin, lightweight series handles like a surgical tool made for your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: 165px; top: 563.688px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ryusen","offers":[{"title":"Default Title","offer_id":40048977313966,"sku":"FK-404","price":568.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ryusen-Fukakuryu-KAI-nakiri-155mm-1.jpg?v=1759944397"},{"product_id":"shizu-hamono-yuri-nakiri-175mm","title":"Shizu Hamono YURI Nakiri 175mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A Nakiri is a vegetable knife. Underutilized 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\u003cstrong\u003eAbout Shizu Yuri - \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eShizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew in Seki city, the city of blacksmiths, and naturally became a craftsman.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e Their Yuri line sports a clean, minimalist aesthetic that we love. They fit right in to a modern kitchen, and the line is perfect for cooks of any skill-level that want a reliable knife that doesn't have to be babied. The AUS8 steel takes a great edge but doesn't chip easily, and the pakkawood handle is elegant and rugged.  \u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThey even come in a gorgeous Paulownia wood box, making them perfect for gifts!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":40776964538542,"sku":"SY-4421","price":123.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shizu-yuri-nakiri-175-1.jpg?v=1629934133"},{"product_id":"haruyuki-enju-nakiri-165mm","title":"Haruyuki Nagisa Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Nagisa -\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eHigh performance, low maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and I’m a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The word ‘Nagisa’ refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese ‘wa handle’ because it focuses all of the knife’s weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized 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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":40779561304238,"sku":"HAEN165NA","price":222.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/haruyuki-enju-nakiri-1.jpg?v=1629314222"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/b23311b7d4488604290c0f329e14a144_2eb6e688-1118-4d21-ac6c-b581c5bf8e93.jpg?v=1563421829","url":"https:\/\/knifewear.mom\/en-de\/collections\/nakiri.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}