{"title":"Left-handed Single Bevel knives","description":"","products":[{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-yanagiba-240mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367575662640,"sku":"ST-06803","price":306.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-yani-240-1.jpg?v=1605745606"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-yanagiba-270mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367578021936,"sku":"ST-06804","price":379.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-yani-270-1.jpg?v=1605745648"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-deba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Deba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel\". Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32367606136880,"sku":"ST-06836","price":356.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-deba-165-1.jpg?v=1605745546"},{"product_id":"sakai-takayuki-suigyu-kasumitogi-left-handed-usuba-165mm","title":"Sakai Takayuki Suigyu Kasumitogi Left Handed Usuba 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Usuba translates as “thin edge\/blade.” The flat blade is meant for chopping vegetables. The entire flat edge of the knife kisses the cutting board making sure you don't turn the veggies into an accordion. The Usuba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel”. As a result, this knife is perfect for rotary peeling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sakai Takayuki Suigyu Kasumitogi - \u003c\/strong\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003eThe Suigyu Kasumitogi is perfect for a young sushi chef or amateur home cook wanting to break into the world of sushi. Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk, and is very rugged for its hardness. Just keep it dry to avoid rust!\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37471878676654,"sku":"ST-06862","price":291.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-suigyu-lh-usuba-165-1.jpg?v=1605745568"},{"product_id":"yauji-aogami-suminagashi-kataha-gyuto-210mm-1","title":"Yoshihiro Yauji Aogami Suminagashi Single Bevel Left Handed Gyuto 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Yoshihiro Yauji - \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshihiro Yauji, a blacksmith from Takefu Knife Village, is an expert in crafting traditional single bevel knives. With over 15 years of apprenticeship under Master Blacksmith Hideo Kitaoka, he started producing his own knives under his own name in 2019. His craftsmanship is highly regarded due to the attention to detail and care that he takes with each knife. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yauji","offers":[{"title":"Default Title","offer_id":43711350276270,"sku":"YAJA2DAM240SLGY","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/yauji-aogami-suminagashi-single-bevel-left-handed-gyuto-240-1.jpg?v=1692047953"},{"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"}],"url":"https:\/\/knifewear.mom\/en-us\/collections\/left-handed-single-bevel-knives.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}