{"title":"Full Carbon Steel (Quiz) [Nov 2024]","description":"","products":[{"product_id":"sakai-byakko-shirogami-1-ebony-handle-yanagiba-240mm","title":"Sakai Takayuki Byakko Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":8122201112677,"sku":"ST-02203","price":714.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/byakko-yani-w1-240mm-1.jpg?v=1568563526"},{"product_id":"sakai-takayuki-shironi-honyaki-yanagiba-270mm","title":"Sakai Takayuki Shironi Honyaki Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Sakai Takayuki Shironi Honyaki -\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. \u003ca href=\"https:\/\/knifewear.mom\/blogs\/knife-knowledge-101\/honyaki-the-kitchen-katana\"\u003e\u003cstrong\u003eRead more about this knife here.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\n","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":21828074602544,"sku":"SATW2HON270YA","price":1776.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Takayuki-Shironi-honyaki-yanagiba-270mm-1.jpg?v=1758044444"},{"product_id":"sakai-takayuki-genbu-by-itsuo-doi-sakimaru-yanagiba-300mm-1","title":"Sakai Takayuki Genbu by Itsuo Doi Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Genbu - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black \u003cmeta charset=\"utf-8\"\u003eTortoise who \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis said to protect \u003c\/span\u003eKyoto\u003cspan data-mce-fragment=\"1\"\u003e on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-sakimaru-yanagiba-300mm-1\"\u003eYanagiba\u003c\/a\u003e is something more unique to see on the \u003ca href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\" data-mce-href=\"https:\/\/knifewear.mom\/products\/sakai-takayuki-genbu-deba-180mm\"\u003edeba\u003c\/a\u003e in the series. These knives also come with a matching black saya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22104247140400,"sku":"ST-02245","price":1142.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Genbu-Blue-_2-by-Itsuo-Doi-Yanagiba-300mm-1_2000x_2b17212a-3d3e-4c50-8d91-40c5a1d2df64.jpg?v=1551817172"},{"product_id":"mizuno-jigata-masakari-hatchet-360mm","title":"Mizuno Jigata Masakari Bearded Hatchet","description":"\u003cp\u003eThe Jigata Masakari by Mizuno-san is an incredibly robust, heavy duty hatchet. This blade has one of the thickest bevels we've ever seen, making it ideal for hatchet splitting. The straight bevel also means you could do some wood-working or even bushcrafting with it, as you can slip your hand behind the beard for more control.\u003c\/p\u003e\n\u003ctable height=\"179\" width=\"594\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Material\u003c\/th\u003e\n\u003ctd\u003eS45C Carbon Steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Hardness\u003c\/th\u003e\n\u003ctd\u003e55-56 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Material\u003c\/th\u003e\n\u003ctd\u003eBurned Oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Length\u003c\/th\u003e\n\u003ctd\u003e33cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHead Weight\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n570g (1.5lb)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTotal Weight\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n850g (\u003cspan\u003e1.87lbs)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind Style\u003c\/th\u003e\n\u003ctd\u003eStraight edge with chisel grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMade in\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mizuno-san - \u003c\/strong\u003e\u003cspan\u003eMizuno Seisakusho was founded in 1937 as a blacksmith factory that specialized in the forging of plane blades for woodworking. As traditional woodworking waned, they started forging more axes and hatchets, experimenting with different shapes and handles. The current owner, Isao Mizuno is a certified traditional craftsman in the region and crafts a wide array of hatchets and metal-working tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mizuno Seisakusho","offers":[{"title":"Default","offer_id":29156534124592,"sku":"MZ010-141","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/image1_9b3b4281-30f3-4b9a-84ed-7dc71e2e9715.jpg?v=1624551561"},{"product_id":"sakai-takayuki-tokuzo-maguro-bocho-540mm","title":"Sakai Takayuki Tokuzo Maguro Bocho 540mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe maguro bocho or Tuna Knife is an extremely long, highly specialized knife used in Japan to fillet tuna and other large fish. It can fillet a tuna in a single cut. They are commonly found at fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo, for which they are often called oroshi-hocho (\"wholesale knife\"), as they are of little need elsewhere. We have been known to use our company maguro bocho \"Maude\" to slice iberico ham.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":29546712301616,"sku":"ST-03182\/ST-22462","price":2270.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_4852.jpg?v=1572482866"},{"product_id":"mujun-fuji-higo","title":"Mujun Mt. Fuji Folding Knife","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"il\"\u003eMujun\u003c\/span\u003e is a project done by the Coelacanth Shokudo company in Miki, Hyogo. They are a group of young designers in Japan trying to bring Japanese traditional crafts to a contemporary audience. Their knife maker is based out of the town of Miki, Hyogo, which is famous for blacksmithing. We occasionally get knives from this area for Garage Sales, and our regular Higo no Kami Sada Kanekoma knives are made in MIki by Nagao Seisakusho. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Mt. Fuji knife has a very unique for design and functionality. White #2 carbon steel clad with soft iron allows for better edge retention than our regular higos. The handle is brass and even has a bottle opener! \u003c\/span\u003e\u003c\/p\u003e\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","brand":"Mujun","offers":[{"title":"Default Title","offer_id":30385309351984,"sku":"MJ-001","price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mujun-higo-1_c23c82b8-61ce-4cb7-9ac1-12d2c0fdc60a.jpg?v=1650703451"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-gyuto-210mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Yoshikazu Tanaka - \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806705991728,"sku":"SKKITANW2KA210GY","price":465.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/some-kinda-gyuto-210mm-1.jpg?v=1589914683"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-120mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 120mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806709432368,"sku":"SKKITANW2KA120PE","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-120-1.jpg?v=1591746904"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-150mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 150mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806713331760,"sku":"SKKITANW2KA150PE","price":368.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-150-1.jpg?v=1591747149"},{"product_id":"sakai-takayuki-uzushio-yanagiba-300mm","title":"Sakai Takayuki Uzushio Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109210107952,"sku":"ST-05305","price":604.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-300-1.jpg?v=1620772098"},{"product_id":"sakai-takayuki-uzushio-yanagiba-240mm","title":"Sakai Takayuki Uzushio Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109219086384,"sku":"ST-05303","price":494.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-yani-240-1.jpg?v=1605561547"},{"product_id":"sakai-takayuki-shirogami-honesuki-180mm","title":"Sakai Takayuki Tokujo Shirogami Garasuki 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Garasuki is a Japanese style of boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work or thanksgiving turkey! It is typically larger than a honesuki, and often has a single-bevel edge for added sharpness. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471298289838,"sku":"ST-03195","price":500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-honesuki-1.jpg?v=1605570430"},{"product_id":"sakai-takayuki-byakko-yanagiba-330mm","title":"Sakai Takayuki Byakko Yanagiba 330mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39630702248110,"sku":"ST-02206","price":942.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-330-1-2.jpg?v=1620773292"},{"product_id":"sakai-takayuki-shirogami-honesuki-150mm","title":"Sakai Takayuki Shirogami Honesuki 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39631248785582,"sku":"ST-03194","price":413.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/honesuki-150-1.jpg?v=1620771827"},{"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":"fujimoto-kurouchi-forged-santoku-165mm","title":"Fujimoto Kurouchi-Forged Santoku 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 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 the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818313629870,"sku":"FUJW2KR165SA","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurouchi-forged-santoku-165-1.jpg?v=1623360245"},{"product_id":"fujimoto-kurouchi-forged-sujihiki-240mm","title":"Fujimoto Kurouchi-Forged Sujihiki 240mm","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 “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818360291502,"sku":"FUJW2KR240SU","price":251.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurochi-forged-suji-240-1_9c39de21-320a-4773-b35d-b95dd48682d8.jpg?v=1635814346"},{"product_id":"fujimoto-kurouchi-forged-sujihiki-270mm","title":"Fujimoto Kurouchi-Forged Sujihiki 270mm","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 “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Fujimoto Kurouchi-Forged - \u003c\/strong\u003eThe Kurouchi-forged line from Fujimoto is any young chef or beginner knife nerd's dream: High-performance carbon steel, stunning looks, and a crazy-good price tag! The name comes from the rough, oxidized \"kurouchi\" finish left from forging. With 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.\u003cbr\u003e\u003cbr\u003eShirogami (white) carbon is pretty darn great: super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The extremely hard white carbon steel core is laminated between softer layers of carbon steel. Since the blade is not stainless it requires a bit more care.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818367238318,"sku":"FUJW2KR270SU","price":277.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurochi-forged-suji-270-1.jpg?v=1635814367"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-petty-150mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Petty 150mm","description":"\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\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675651383470,"sku":"HATSUKUMO150PE","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-petty-150-1.jpg?v=1652996000"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-bunka-180mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Bunka 180mm","description":"\u003cp\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675655839918,"sku":"HATSUKUMO180BU","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-bunka-180-1.jpg?v=1637963979"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-santoku-180mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Santoku 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\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 the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675657871534,"sku":"HATSUKUMO1880SAN","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-santoku-180-1.jpg?v=1637964041"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-gyuto-240mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Gyuto 240mm","description":"\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\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675663278254,"sku":"HATSUKUMO240GYU","price":332.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-gyuto-240-1.jpg?v=1637964004"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-nakiri-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Nakiri 165mm","description":"\u003cp\u003e\u003cspan\u003ePartially because of this unique history, Suzuki-san’s kitchen knives look pretty unorthodox compared to other Japanese blades, especially his nakiris. His knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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.\n","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":41778844106926,"sku":"SZKW2KR165NA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-black-wps2-nakiri-maru-165-1.jpg?v=1638921735"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-santoku-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems.\u003cspan\u003e Suzuki-san’s knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":41778844729518,"sku":"SZKW2KR165SA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-black-wps2-santoku-180-1.jpg?v=1638921816"},{"product_id":"cck-cleaver-kau-kong-chopper-kf1411","title":"CCK Cleaver Kau Kong Chopper 205mm - KF1411","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e The Kau Kong Chopper or \"Nine Rivers\" is thinner at the front and thicker at the back, so you could chop chicken\/fish bones effectively with the forward 2\/3 of the blade and smaller pork bones (i.e., spare ribs) toward the heel. This knife is quite versatile, so you could also chop some veggies and meat with the front part, as long as you don't need really fine or delicate cuts. What a beautiful beast!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout CCK Cleavers -\u003c\/strong\u003e Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.\u003c\/p\u003e","brand":"Chan Chi Kee (CCK)","offers":[{"title":"Default Title","offer_id":41955474473134,"sku":"KF1411","price":189.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/cck-cleaver-kau-kong-chopper-200-kf1411-1.jpg?v=1641430780"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-ko-santoku-135mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Ko-Santoku 135mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003e Ko-santoku is a\u003c\/span\u003e multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems', this is a mini one, so it can solve three mini problems.  \u003cspan\u003eSuzuki-san’s knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":42066663833774,"sku":"SZKW2KR135KSA","price":196.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-petty-1.jpg?v=1649875920"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-nakiri-165mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\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\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":42719259230382,"sku":"HATSUKUMO165NAK","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-nakiri-1.jpg?v=1652995971"},{"product_id":"hatsukokoro-shinkiro-as-kurouchi-tsuchime-damascus-gyuto-240mm","title":"Hatsukokoro Shinkiro AS Kurouchi Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspired by the profile of a traditional European chef knife, gyutos are a multi-purpose Japanese knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout Hatsukokoro - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":42733437681838,"sku":"HTKSHNKRAS240GY","price":900.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/shinkiro-as-damascus-gyuto-240.jpg?v=1747932129"},{"product_id":"sakai-takayuki-homura-guren-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Homura Guren Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eSakai Takayuki Homura Guren\u003cspan\u003e \u003c\/span\u003e- \u003c\/b\u003eForged by Master blacksmith Itsuo Doi, the Guren series of knives made an immediate impact when the team at Knifewear got a hold of them due to the unique shapes and elegant kurouchi finish, not often seen from Blacksmiths in Sakai. Forged with Aogami No.2. and clad in softer iron, this series of knives have a heft to them, which means they'll make great workhorses in your kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42762638262446,"sku":"ST-01190","price":691.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-guren-sakimaru-yanagiba-300-1.jpg?v=1652205939"},{"product_id":"sakai-takayuki-sk4-gyuto-240mm","title":"Sakai Takayuki SK4 Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/b\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. The belly is perfect for both rocking and push or pull cuts, while the tip can handle precise scoring work with ease. The gyuto is even long enough to slice larger cuts of meat!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233627963566,"sku":"ST-15013","price":149.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-gyuto-240-1.jpg?v=1660772585"},{"product_id":"sakai-takayuki-sk4-gyuto-270mm","title":"Sakai Takayuki SK4 Gyuto 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/b\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. The belly is perfect for both rocking and push or pull cuts, while the tip can handle precise scoring work with ease. The gyuto is even long enough to slice larger cuts of meat!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233631142062,"sku":"ST-15014","price":179.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-gyuto-270-1.jpg?v=1660772595"},{"product_id":"sakai-takayuki-sk4-gyuto-330mm","title":"Sakai Takayuki SK4 Gyuto 330mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/b\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. The belly is perfect for both rocking and push or pull cuts, while the tip can handle precise scoring work with ease. The gyuto is even long enough to slice larger cuts of meat!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233633239214,"sku":"ST-15016","price":229.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-gyuto-330-1.jpg?v=1660772608"},{"product_id":"sakai-takayuki-sk4-sujihiki-240mm","title":"Sakai Takayuki SK4 Sujihiki 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003e“Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins! The extended blade allows you to slice with one long stroke instead of jerking the knife back and forth in a sawing motion. This makes clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. 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This makes clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. 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This makes clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. 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We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233644544174,"sku":"ST-15022","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-suji-210-1.jpg?v=1660772680"},{"product_id":"sakai-takayuki-sk4-petty-150mm","title":"Sakai Takayuki SK4 Petty 150mm","description":"\u003cp\u003e\u003cb\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the Shape: \u003c\/strong\u003e\u003c\/b\u003eThis is the knife for smaller jobs that are done on a cutting board, or work in your hand. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233653489838,"sku":"ST-15004","price":93.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-petty-150-1.jpg?v=1660772666"},{"product_id":"sakai-takayuki-sk4-petty-120mm","title":"Sakai Takayuki SK4 Petty 120mm","description":"\u003cp\u003e\u003cb\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the Shape: \u003c\/strong\u003e\u003c\/b\u003eThis is the knife for smaller jobs that are done on a cutting board, or work in your hand. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233655619758,"sku":"ST-15002","price":86.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-petty-120-1.jpg?v=1660772656"},{"product_id":"sakai-takayuki-sk4-komakiri-gyuto-240mm","title":"Sakai Takayuki SK4 Komakiri Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\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. The belly is perfect for both rocking and push or pull cuts, while the tip can handle precise scoring work with ease. The gyuto is even long enough to slice larger cuts of meat!\u003c\/p\u003e\n\u003cp\u003eThe Komakiri has a taller blade than your average gyuto, making it perfect for tall folks with big hands.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233745043630,"sku":"ST-15073","price":226.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-komakiri-gyuto-240-1.jpg?v=1660772644"},{"product_id":"sakai-takayuki-sk4-honesuki-maru-150mm","title":"Sakai Takayuki SK4 Right Handed Honesuki Maru 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape: \u003c\/b\u003e\u003cspan\u003eThe Honesuki  Maru is a Japanese-style boning knife. It excels at most butchery, from large hanging sides of beef to fish filleting work and even smaller poultry and game. The blade is quite rigid and excellent for working around bones but lacks a guard, so watch your fingers! You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Right Handed","offer_id":43233751433390,"sku":"ST-15051","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-honesuki-maru-1.jpg?v=1660772633"},{"product_id":"sakai-takayuki-sk4-honesuki-150mm","title":"Sakai Takayuki SK4 Right Handed Honesuki 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape: \u003c\/b\u003e\u003cspan\u003eThe Honesuki is a Japanese-style boning knife. Initially designed for poultry and small animals like rabbits, it also excels at much larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Right Handed","offer_id":43233756217518,"sku":"ST-15041","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-honesuki-1.jpg?v=1660772620"},{"product_id":"sakai-takayuki-sk4-garasuki-180mm","title":"Sakai Takayuki SK4 Garasuki 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape: \u003c\/b\u003e\u003cspan\u003eThe Garasuki is a heavy, thick, single-bevel Japanese-style boning knife. Initially designed for poultry and small animals like rabbits, it also excels at much larger butchering and fish filleting work. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a right-handed knife.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233757724846,"sku":"ST-15061","price":169.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-garasuki-1.jpg?v=1660772562"},{"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-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":"tosa-tsukasa-shiroichi-kurouchi-nakiri-165mm","title":"Tosa Tsukasa Shiroichi Kurouchi Nakiri 165mm","description":"\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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.\n","brand":"Tosa Tsukasa","offers":[{"title":"Default Title","offer_id":44091241169070,"sku":"TSTSW1KR165NA","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tosa-tsukasa-shiroichi-kurouchi-nakiri-1.jpg?v=1691787160"},{"product_id":"sakai-takayuki-sk4-left-handed-honesuki-maru-150mm","title":"Sakai Takayuki SK4 Left Handed Honesuki Maru 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the shape: \u003c\/b\u003e\u003cspan\u003eThe Honesuki  Maru is a Japanese-style boning knife. It excels at most butchery, from large hanging sides of beef to fish filleting work and even smaller poultry and game. The blade is quite rigid and excellent for working around bones but lacks a guard, so watch your fingers! You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Left Handed","offer_id":44136312504494,"sku":"ST-15551","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/st-sk4-honesuki-maru-left-1.jpg?v=1695656885"},{"product_id":"sakai-takayuki-sanpo-shirogami-kasumi-gyuto-210mm","title":"Sakai Takayuki Sanpo Shirogami Kasumi Gyuto 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Sakai Takayuki Sanpo Shirogami: \u003c\/strong\u003e\u003cspan\u003eSanpo is the name of a new Sakai Takayuki workshop! They have a team of young craftspeople who are talented and eager to learn new skills and techniques. This line of knives is developed to help them grow their skills and confidence. Instead of working for their mentors, this line is produced exclusively by these young craftspeople. This is an excellent opportunity to own one of the knives made by future master craftspeople.\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 Takayuki","offers":[{"title":"Default Title","offer_id":44307449086126,"sku":"ST-3217","price":479.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/st-sanpou-gyuto-210.jpg?v=1698702631"},{"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"}],"url":"https:\/\/knifewear.mom\/en-us\/collections\/full-carbon-steel-quiz-nov-2024.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}