{"title":"Yoshikazu Tanaka","description":"\u003cp\u003e\u003cspan\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-gyuto-240mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806697373744,"sku":"SKKITANW2KA240GY","price":530.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/some-kinda-gyuto-240mm-1.jpg?v=1589914676"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-gyuto-210mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshikazu Tanaka - \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806705991728,"sku":"SKKITANW2KA210GY","price":465.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/some-kinda-gyuto-210mm-1.jpg?v=1589914683"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-120mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 120mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806709432368,"sku":"SKKITANW2KA120PE","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-120-1.jpg?v=1591746904"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-150mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 150mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806713331760,"sku":"SKKITANW2KA150PE","price":368.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-150-1.jpg?v=1591747149"},{"product_id":"hado-sakai-sumi-ko-bunka-135mm","title":"Hado Sakai Sumi Ko-Bunka 135mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eThe Ko Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":38000518004910,"sku":"FK-1000084","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sumi-ko-bunka-1.jpg?v=1671646959"},{"product_id":"hado-sakai-sumi-bunka-180mm","title":"Hado Sakai Sumi Bunka 180mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eThe Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":38000535175342,"sku":"FK-1000085","price":495.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sumi-bunka-1.jpg?v=1671646901"},{"product_id":"hado-sakai-sumi-gyuto-210mm","title":"Hado Sakai Sumi Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":38000550412462,"sku":"FK-1000086","price":525.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sumi-gyuto-210-1.jpg?v=1671646925"},{"product_id":"hado-sakai-sumi-gyuto-240mm","title":"Hado Sakai Sumi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":38000566403246,"sku":"1000087","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sumi-gyuto-240-1.jpg?v=1671646941"},{"product_id":"sakai-kikumori-asagiri-kiritsuke-petty-150mm","title":"Sakai Kikumori Asagiri Kiritsuke Petty 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Asagiri - \u003c\/strong\u003eForged by Yoshikazu Tanaka the Asagiri (Translates to \"Morning Fog\") is a stainless clad series with a Shirogami No.2 core brought to us by Sakai Kikumori. The knives in this series also sport a steep k-tip and classic kasumi finish, and feel like the stainless clad sister series to the Tanaka made \u003ca href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\"\u003eShironiko Kasumi\u003c\/a\u003e knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42708600586414,"sku":"SKMASA150KPE","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sk-asagiri-petty-1.jpg?v=1651872509"},{"product_id":"sakai-kikumori-asagiri-kiritsuke-santoku-180mm","title":"Sakai Kikumori Asagiri Kiritsuke Santoku 180mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Asagiri - \u003c\/strong\u003eForged by Yoshikazu Tanaka the Asagiri (Translates to \"Morning Fog\") is a stainless clad series with a Shirogami No.2 core brought to us by Sakai Kikumori. \u003cmeta charset=\"utf-8\"\u003eThe knives in this series also sport a steep k-tip and classic kasumi finish, and feel like the stainless clad sister series to the Tanaka made \u003ca href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.mom\/collections\/sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi\"\u003eShironiko Kasumi\u003c\/a\u003e knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout the Shape -\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to their unique shape and smaller easy to handle size.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42708603044014,"sku":"SKMASA180BU","price":486.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sk-asagiri-santoku-1.jpg?v=1651870674"},{"product_id":"sakai-kikumori-kikutsuki-rin-gyuto-210mm","title":"Sakai Kikumori Kikuzuki Rin Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43475800653998,"sku":"SKKZRI210GY","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/garagesalelastbatch-3.jpg?v=1667836965"},{"product_id":"sakai-kikumori-kikuzuki-rin-gyuto-240mm","title":"Sakai Kikumori Kikuzuki Rin Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43476011253934,"sku":"SKKZRI240GY","price":545.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/garagesalelastbatch-2.jpg?v=1667836992"},{"product_id":"sakai-kikumori-kikuzuki-rin-kiritsuke-petty-135mm","title":"Sakai Kikumori Kikuzuki Rin Kiritsuke Petty 135mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43476306755758,"sku":"SKKZRI135PE","price":415.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kikuzuki-rin-kiritsuke-petty-1.jpg?v=1692047057"},{"product_id":"hado-sakai-sumi-nakiri-165mm","title":"Hado Sakai Sumi Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":43720789590190,"sku":"FK-1000147","price":460.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-sumi-nakiri-165-1.jpg?v=1687385341"},{"product_id":"hado-sakai-sumi-b1d-bunka-180mm","title":"Hado Sakai Sumi B1D Bunka 180mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout HADO B1D - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe Sumi line started off as a collaboration between HADO and Knifewear, and the B1D is the next evolution of that collab. By using the incredible Aogami #1 (Blue #1) steel and cladding it in intricately layered damascus steel (hence B1D), they’ve crafted an Excalibur-esque kitchen blade that wows me every time I use it. The confident weight and extreme sharpness of Hado knives means I barely have to push when slicing and the blade just drops through vegetables. It’s functional art.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eThe Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":43720809644206,"sku":"FK-1000157","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Sumi-B1D-Bunka-180mm.jpg?v=1746477986"},{"product_id":"hado-shirogami-kiritsuke-yanagiba-240mm","title":"Hado Sakai Shirogami Kiritsuke Yanagiba 240mm","description":"","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":43925782692014,"sku":"FK-1000267","price":611.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kiritsuke-yanagiba-short.jpg?v=1683147239"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-yanagiba-240mm","title":"Sakai Kikumori Kikuzuki Kasumi Yanagiba 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839646134446,"sku":"SKMKZKS240YA","price":399.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-yanagiba-240.jpg?v=1714668239"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-yanagiba-270mm","title":"Sakai Kikumori Kikuzuki Kasumi Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839646822574,"sku":"SKMKZKS270YA","price":445.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-yanagiba-270.jpg?v=1714668241"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-yanagiba-300mm","title":"Sakai Kikumori Kikuzuki Kasumi Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839650918574,"sku":"SKMKZKS300YA","price":507.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-yanagiba-300.jpg?v=1714668243"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-270mm","title":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839655440558,"sku":"SKMKZKS270KYA","price":507.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-270.jpg?v=1714668229"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-300mm","title":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839657373870,"sku":"SKMKZKS300KYA","price":564.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-kiritsuke-yanagiba-300.jpg?v=1714668231"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-sakimaru-takobiki-300mm","title":"Sakai Kikumori Kikuzuki Kasumi Sakimaru Takobiki 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839660159150,"sku":"SKMKZKS300STA","price":564.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-sakimaru-takobiki-300.jpg?v=1714668236"},{"product_id":"sakai-kikumori-kikuzuki-kasumi-kiritsuke-gyuto-240mm","title":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Kikuzuki Kasumi: \u003c\/strong\u003eSakai Kikumori Kikuzuki series has Kasumi, Kuro, Rin and Uzu. This is the most simple yet super well-made line, with the very traditional look of Migaki and Kasumi. Crafted by renowned blacksmith Yoshikazu Tanaka, the Kasumi, the knives in the Sakai Kikumori Kikuzuki \u003cstrong\u003e\u003c\/strong\u003eKasumi series feature a stunning, traditional Migaki and Kasumi look. Hand-forged using shirogami #2 steel, this line offers the perfect balance of simplicity and superior quality.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44839661699246,"sku":"SKMKZKS240KGY","price":569.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/sakai-kikumori-kikuzuki-kasumi-kiritsuke-gyuto-240.jpg?v=1714668226"},{"product_id":"hado-sakai-kirisame-gyuto-210mm","title":"Hado Sakai Kirisame Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":45354304798894,"sku":"FK-1000311","price":700.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kirisame-gyuto-210-1.jpg?v=1719438107"},{"product_id":"hado-sakai-kirisame-ko-bunka-135mm","title":"Hado Sakai Kirisame Ko-Bunka 135mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThe Ko-Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.\n","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":45354312302766,"sku":"FK-1000313","price":550.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kirisame-kobunka-135-1.jpg?v=1719438144"},{"product_id":"hado-sakai-kirisame-bunka-180mm","title":"Hado Sakai Kirisame Bunka 180mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\n","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":45354315940014,"sku":"FK-1000314","price":640.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kirisame-bunka-180-1.jpg?v=1719438035"},{"product_id":"hado-sakai-kirisame-petty-150mm","title":"Hado Sakai Kirisame Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":45668942348462,"sku":"FK-1000309","price":525.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Kirisame-petty-150mm-1.jpg?v=1727276462"},{"product_id":"hado-sakai-sumi-b1d-gyuto-240mm-cherry-bark-handle","title":"Hado Sakai Sumi B1D Gyuto 240mm Cherry Bark Handle","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout HADO B1D - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe Sumi line started off as a collaboration between HADO and Knifewear, and the B1D is the next evolution of that collab. By using the incredible Aogami #1 (Blue #1) steel and cladding it in intricately layered damascus steel (hence B1D), they’ve crafted an Excalibur-esque kitchen blade that wows me every time I use it. The confident weight and extreme sharpness of Hado knives means I barely have to push when slicing and the blade just drops through vegetables. It’s functional art.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":46103761289390,"sku":"FK-1000253","price":1255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Sumi-B1D-gyuto-240mm-cherry-handle.jpg?v=1746478024"},{"product_id":"hado-sakai-sumi-b1d-bunka-180mm-cherry-bark-handle","title":"Hado Sakai Sumi B1D Bunka 180mm Cherry Bark Handle","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout HADO B1D - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe Sumi line started off as a collaboration between HADO and Knifewear, and the B1D is the next evolution of that collab. By using the incredible Aogami #1 (Blue #1) steel and cladding it in intricately layered damascus steel (hence B1D), they’ve crafted an Excalibur-esque kitchen blade that wows me every time I use it. The confident weight and extreme sharpness of Hado knives means I barely have to push when slicing and the blade just drops through vegetables. It’s functional art.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eThe Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":46103764467886,"sku":"FK-1000250","price":925.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Sumi-B1D-Bunka-180mm-cherry-handle.jpg?v=1746478001"},{"product_id":"hado-sakai-kirisame-gyuto-240mm","title":"Hado Sakai Kirisame Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":46103765385390,"sku":"FK-1000312","price":800.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/HadoSakaiKirisameGyuto240mm1.jpg?v=1778091768"},{"product_id":"sakai-kikumori-yogiri-kiritsuke-gyuto-225mm","title":"Sakai Kikumori Yogiri Kiritsuke Gyuto 225mm","description":"\n    \n  \u003cb\u003eAbout Yoshikazu Tanaka -\u003c\/b\u003e Yoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003cbr\u003e\n\n    \n  \u003cb\u003eAbout Yoshikazu Tanaka -\u003c\/b\u003e Yoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003cbr\u003e\n\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":46649643532462,"sku":"SKKMYOGIRI225KGY","price":1580.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriYogiriKiritsukeGyuto225mm1.jpg?v=1776873520"},{"product_id":"toroku-sakai-yoshikazu-shirogami-kurouchi-petty-150mm","title":"Touroku Sakai  Yoshikazu Shirogami Kurouchi Petty 150mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Touroku Sakai Yoshikazu Shirogami Kurouchi  -\u003c\/strong\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eThese knives are a little thicker, a little more rustic on the fit and finish that other knives you may have seen from Yoshikazu Tanaka , but they scream “Classic Japanese Knife”.  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003c\/b\u003e Yoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":47165169893550,"sku":"TK-01","price":255.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yoshikazu_Shirogami_Kurouchi_Petty_150mm_1.jpg?v=1772135802"},{"product_id":"toroku-sakai-yoshikazu-shirogami-kurouchi-gyuto-240mm","title":"Touroku Sakai Yoshikazu Shirogami Kurouchi Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Touroku Sakai Yoshikazu Shirogami Kurouchi  -\u003c\/strong\u003e These knives are a little thicker, a little more rustic on the fit and finish that other knives you may have seen from Yoshikazu Tanaka , but they scream “Classic Japanese Knife”.  \u003cb\u003e\u003cbr\u003e\u003cbr\u003eAbout Yoshikazu Tanaka -\u003c\/b\u003e Yoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. One thing that differentiates him from the other blacksmiths, is that he uses pine charcoal when he quenches knives, which heats the knives more slowly and gently. He also only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths. Additionally, he is one of only a few blacksmiths in Sakai who use a tempering kiln for tempering his knives.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":47166981800110,"sku":"TK-07","price":375.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yoshikazu_Shirogami_Kurouchi_Gyuto_240mm_1.jpg?v=1772135844"},{"product_id":"touroku-sakai-en-bunka-180mm","title":"Touroku Sakai EN Bunka 180mm","description":"\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n  \n\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\n","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":47235453321390,"sku":"TRSEN180BU","price":431.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TourokuSakaiENBunka180mm1.jpg?v=1778010370"},{"product_id":"touroku-sakai-en-gyuto-210mm","title":"Touroku Sakai EN Gyuto 210mm","description":"\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n  \n\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":47235595927726,"sku":"TRSEN210GY","price":465.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TourokuSakaiENGyuto210mm1.jpg?v=1778010556"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/82090044_1096409490712297_3769816233379917311_n.jpg?v=1769723741","url":"https:\/\/knifewear.mom\/en-gb\/collections\/yoshikazu-tanaka.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}