{"title":"New Arrivals and recent restocks","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe're always adding exciting new products to our lineup to serve you better and offer a more broad selection. This page gets updated weekly with every single new product that's coming our way or has been recently restocked after being out of stock for a period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe might be missing photos and descriptions, but we'll be adding them as fast as possible\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e! If the item is out of stock, you can sign up for email notifications, so we'll let you know when it arrives. If you want to know more about a new product, contact us at \u003c\/span\u003e\u003ca href=\"mailto:hello@knifewear.mom\"\u003ehello@knifewear.mom\u003c\/a\u003e,\u003cspan data-mce-fragment=\"1\"\u003e and we'll be happy to help! \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"masakage-zero-petty-130mm","title":"Masakage Zero Petty 130mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Masakage Zero - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ethe European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn't know that?), and it’s as durable as it is gorgeous.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEven after several decades of practice, Saji-san continuously strives to forge a better blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe loves a challenge and is always looking for new technology and techniques to improve his work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5275497348,"sku":"MAZ130PE","price":390.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/zeropetty130mm1.jpg?v=1743609128"},{"product_id":"masakage-kiri-bunka-165mm","title":"Masakage Kiri Bunka 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5284268932,"sku":"MAAV165BU","price":436.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kiribunka1.jpg?v=1743609129"},{"product_id":"masakage-kiri-petty-120mm","title":"Masakage Kiri Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5324769412,"sku":"MAAV120PE","price":335.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kiripetty120mm1.jpg?v=1670966620"},{"product_id":"masakage-kiri-gyuto-210mm","title":"Masakage Kiri Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5327255556,"sku":"MAAV210GY","price":544.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kirigyuto210mm1.jpg?v=1670966564"},{"product_id":"masakage-kiri-nakiri-165mm","title":"Masakage Kiri Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5327377412,"sku":"MAAV165NA","price":472.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kirinakiri1.jpg?v=1670966602"},{"product_id":"takamura-akagouhan-gyuto-210mm","title":"Takamura Akagouhan 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 a great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Takamura Akagouhan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e- Takamura Hamono(blacksmith) can be found in Takefu Village (Echizen) in Fukui Prefecture. It is run by 3rd generation blacksmith Terukazu Takamura who inherited the shop from his father Toshiyuki Takamura San. With over 30 years of experience, his blades are known for an extremely refined and long-lived edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eR2 is a very hard powder stainless steel that allows for an extremely long-lived edge, and is rather tough compared to many super hard powder steels.\u003c\/span\u003e\u003cspan\u003e Having a light, thin blade this knife is capable of extreme sharpness and glides through food. The handle is made of Pakka wood with a welded bolster and is practically indestructible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/j1McVXl6rdc\" data-dashlane-frameid=\"2669\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Terukazu Takamura","offers":[{"title":"Default Title","offer_id":5415732612,"sku":"TARR210GY","price":299.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/akagouhan-gyuto-migaki-210-1.jpg?v=1595524364"},{"product_id":"masakage-koishi-as-santoku-165mm","title":"Masakage Koishi AS Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Koishi - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThese blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5436415812,"sku":"MAKA165SA","price":424.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koishisantoku1.jpg?v=1670963555"},{"product_id":"masakage-koishi-as-honesuki-150mm","title":"Masakage Koishi AS Honesuki 150mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Koishi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e The 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5449531460,"sku":"MAKA150HO","price":431.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koishihonesuki1.jpg?v=1670963440"},{"product_id":"masakage-koishi-as-petty-120mm","title":"Masakage Koishi AS Petty 120mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Koishi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato-san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ‘tsuchime’ (meaning ‘hammered’) and ‘kurouchi’ (meaning ‘black hammered’) finish gives the impression of river pebbles, inspiring the name Koishi (meaning ‘small rocks’). A true culinary badass, like Jason Momoa in kitchen knife form.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5455815108,"sku":"MAKA120PE","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/koishipetty120mm1.jpg?v=1670963523"},{"product_id":"masakage-zero-santoku-165mm","title":"Masakage Zero Santoku 165mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Masakage Zero - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe first thing that sold me on the Zero is how fantastic they feel when you pick them up. The contoured handle fits so smoothly in your hand, with some added confidence and heft thanks to \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ethe European-inspired full-tang handle. Desert Ironwood is the seventh hardest wood in the world (bet you didn't know that?), and it’s as durable as it is gorgeous.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe blade is no slouch, either. Aogami Super is the king of knife steels—easy to sharpen, crazy sharp, and much easier to care for than other carbon steels. It is clad in softer stainless steel, so only the edge has to be kept dry to prevent rust. Whether this is your first knife or your fifteenth, it’s sure to be the crown jewel in your collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakeshi Saji-san started learning to work the forge under his father in 1966 at the age of 16. At 30, he succeeded his master and is the third-generation blacksmith in his family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEven after several decades of practice, Saji-san continuously strives to forge a better blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe loves a challenge and is always looking for new technology and techniques to improve his work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e Santoku means 'Three Virtues' or 'To solve Three Problems'. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5517349188,"sku":"MAZ165SA","price":497.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/zerosantoku1.jpg?v=1670962969"},{"product_id":"haruyuki-goma-petty-135mm","title":"Haruyuki Goma Petty 135mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Goma - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eHaruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. they’re perfect for folks buying their first Japanese knife, and the performance is impressive enough for knife nerds like me to get a thrill from using it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Haruyuki Goma is one we’ve had since the early days of Knifewear, and it continues to be a staff and customer favourite. The stainless steel blade is made from a material called VG10, which is super sharp and easy to care for. This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The effect is like waves crashing on a rocky beach under the moonlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":5677595780,"sku":"HAD135PE","price":139.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/goma-petty-135-1_73db0513-2257-40e6-a4a9-f94222df0dfa.jpg?v=1700690854"},{"product_id":"masakage-kumo-petty-130mm","title":"Masakage Kumo Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kumo -\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eTakumi Ikeda-san loves making stunning damascus blades, and the Kumo is no exception. The name means ‘cloud’ in Japanese, inspired by the cloud-like patterns in the steel. Sandwiched between those gorgeous steel layers is a core of crazy-sharp VG10 stainless steel, an incredible material made to perform like ancient carbon steel but with minimal maintenance. The result is a blade that cuts like a dream while being super easy to care for. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIkeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-634bbb2b-7fff-a6e0-504b-775117e8cfda\"\u003eAbout the Shape - \u003c\/b\u003e\u003c\/b\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003cbr\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-634bbb2b-7fff-a6e0-504b-775117e8cfda\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678725380,"sku":"MAK130PE","price":297.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masakage-kumo-petty-130-1.jpg?v=1551831749"},{"product_id":"masakage-kiri-ko-bunka-130mm","title":"Masakage Kiri Ko-Bunka 130mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Ko-Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678752644,"sku":"MAAV130KBU","price":351.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kiriko-bunka1.jpg?v=1670966588"},{"product_id":"haruyuki-mugi-petty-135mm","title":"Haruyuki Mugi Petty 135mm","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 Haruyuki Mugi -\u003c\/b\u003eThese knives are the perfect gateway into Japanese knives and make a perfect gift. They look great, have a familiar feel because of the western style handle and the performance of the steel will blow you away. The hammered surface will break up surface tension allowing the knife to glide easily through the food as you slice and dice.\u003c\/p\u003e\n\u003cp\u003eThese are forged out of AUS-8, a stainless steel that is harder than your average kitchen knife but not quite as hard some of the carbon and high-tech steels of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than most Japanese knives. The handle is made from Pakka wood, a durable material made of wood that has been treated with resin.\u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":10060114180,"sku":"HAKU135PE","price":131.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mugipetty1351.jpg?v=1670965229"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-gyuto-210mm","title":"Yoshimi Kato SG2 Black Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":4370686017564,"sku":"GSYKATSG2BDRR210GY","price":611.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yoshimi-sg2-dama-gyuto-210.jpg?v=1589915018"},{"product_id":"masutani-vg1-tuschime-western-santoku-165mm","title":"Masutani VG1 Tsuchime Western Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masutani -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eMasutani Hamono has been producing high-quality kitchen knives for four generations in Echizen city. Their goal is to create high-quality blades at an accessible price point for anyone, and they’ve nailed it. Their blades are super accessible and cut like a dream, being lovingly shaped, polished, and handled by grandfather, father, and son. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWorking with stainless steels such as VG10 and VG1 ensures they take and keep an edge just as well as some of the fancier Japanese knives out there but aren’t as fragile or prone to rust as knives made from high-carbon steel. This furthers their accessibility, making them a valuable tool for anyone who wants to upgrade their kitchen toolkit. Typically finished with a Western-style riveted handle, called a ‘yo-handle’ in Japan, they have a confident feel without being as heavy as many Western-style knives. They feel well-balanced for professionals, home cooks, and even burnt-out retired chefs like me.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-483e6327-7fff-5a1e-a0b1-0c686ccadbc7\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Masutani","offers":[{"title":"Default Title","offer_id":40978761416878,"sku":"GSMASV1TSUWE165SA","price":133.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masutani-vg1-santoku-1.jpg?v=1652806220"},{"product_id":"koukyu-vg10-tsuchime-damascus-rosewood-nakiri-165mm","title":"Tsunehisa VG10 Juroku 拾陸 Tsuchime Damascus Wa Nakiri 165mm T-01606","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're 'done' cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away. \u003cspan style=\"color: #ffffff;\"\u003e016\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32146560712752,"sku":"T-01606","price":224.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tsunehisa-VG10-Juroku-Tsuchime-Damascus-wa-nakiri-165mm.jpg?v=1761926314"},{"product_id":"sakai-takayuki-vg10-tsuchime-damascus-kengata-santoku-160mm","title":"Sakai Takayuki VG10 33 Layer Damascus Kengata Santoku 160mm","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 Sakai Takayuki VG10 33 Layer Damascus - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-\u003c\/span\u003e\u003cspan\u003ecarbon, stainless steel created for knife making and then laminated \u003c\/span\u003e\u003cspan\u003ewith 33-layer Damascus and are BEAUTIFUL. Truly usable art! \u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22787879567408,"sku":"ST-07479","price":236.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-tsuchime-gyuto-190-1_bd8b31c6-14ef-4d68-91fe-1307cd8b893b.jpg?v=1593213452"},{"product_id":"fujimoto-hammer-tone-sld-sujihiki-270mm","title":"Fujimoto Hammer Tone SLD Sujihiki 270mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-74f551aa-7fff-060d-de2c-80a274202dd7\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's\u003cspan\u003e \u003c\/span\u003eperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.\u003cspan\u003e \u003c\/span\u003eThe extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat.\u003cspan\u003e \u003c\/span\u003eClean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e\n\u003cp\u003eA 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":30310642843696,"sku":"FUJSL270SU","price":387.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-suji-270-1.jpg?v=1670962511"},{"product_id":"fujimoto-hammer-tone-sld-deba-105mm","title":"Fujimoto Hammer Tone SLD Deba 105mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f18b2f19-7fff-e2fc-df96-13259e50ef55\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eAlthough Debas are usually suited to butchering whole fish, this little guy its designed for more regular kitchen use. This size can be used for anything from chopping veggies to breaking down chickens and ducks.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":31341440139312,"sku":"FUJSL105DE","price":205.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-deba-1_3e9a67d1-a6cf-4b13-9ef7-9a86819dcbc9.jpg?v=1670962408"},{"product_id":"fujimoto-hammer-tone-sld-honesuki-150mm","title":"Fujimoto Hammer Tone SLD Honesuki 150mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-74f551aa-7fff-060d-de2c-80a274202dd7\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/b\u003e\u003c\/strong\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 \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":31341440532528,"sku":"FUJSL150HO","price":258.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-honesuki-1_c37929d6-f04c-472e-a49e-6559878b7f10.jpg?v=1670962451"},{"product_id":"yu-kurosaki-r2-senko-gyuto-210mm","title":"Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki Senko -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eThis has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias 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 by 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\u003cdiv data-ratio=\"16:9\" class=\"lazyframe\"\u003e\u003ciframe data-dashlane-frameid=\"899795648526\" src=\"https:\/\/www.youtube.com\/embed\/Uxox-YEl5DA\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":42940917973166,"sku":"YKUR2SK210GY-EI","price":456.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/senko-kiritsuke-210-1.jpg?v=1656019676"},{"product_id":"yu-kurosaki-r2-senko-bunka-165mm","title":"Yu Kurosaki SG2 Senko Ei Bunka 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki Senko -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eThis has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32433409261616,"sku":"YKUR2SK165BU","price":402.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/senko-ei-bunka-165-1.jpg?v=1681154835"},{"product_id":"nigara-sg2-kurouchi-tsuchime-western-gyuto-210mm","title":"Nigara SG2 Kurouchi Tsuchime Western Gyuto 210mm","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 Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Ironwood","offer_id":47859773440174,"sku":"NGSG2KUTSUWE210GY-4","price":722.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/nigara-kurouchi-tsuchime-western-gyuto-option-1.jpg?v=1698960912"},{"product_id":"yu-kurosaki-r2-senko-nakiri-165mm-1","title":"Yu Kurosaki SG2 Senko Ei Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki Senko -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":37972365344942,"sku":"YKUR2SK165NA","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/senko-ei-nakiri-165-1.jpg?v=1759992685"},{"product_id":"makoto-kurosaki-sg2-sakura-tsuchime-gyuto-210mm","title":"Makoto Kurosaki SG2 Sakura Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Makoto Kurosaki - \u003c\/b\u003e\u003cspan\u003eWhile Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMakoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eis responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":39329930444974,"sku":"MKSG2SATS210GY","price":305.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/makoto-sg2-tsuchime-gyuto-210.jpg?v=1620333558"},{"product_id":"masutani-vg10-damascus-western-ko-santoku-130mm","title":"Masutani VG10 Damascus Western Ko-Santoku 130mm","description":"\u003cp\u003e\u003cb\u003eAbout Masutani -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMasutani Hamono has been producing high-quality kitchen knives for four generations in Echizen city. Their goal is to create high-quality blades at an accessible price point for anyone, and they’ve nailed it. Their blades are super accessible and cut like a dream, being lovingly shaped, polished, and handled by grandfather, father, and son. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWorking with stainless steels such as VG10 and VG1 ensures they take and keep an edge just as well as some of the fancier Japanese knives out there but aren’t as fragile or prone to rust as knives made from high-carbon steel. This furthers their accessibility, making them a valuable tool for anyone who wants to upgrade their kitchen toolkit. Typically finished with a Western-style riveted handle, called a ‘yo-handle’ in Japan, they have a confident feel without being as heavy as many Western-style knives. They feel well-balanced for professionals, home cooks, and even burnt-out retired chefs like me.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-6603a0ab-7fff-d794-1782-2521adea1ace\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Masutani","offers":[{"title":"Default Title","offer_id":39477080621230,"sku":"MASV10DWE130KSA","price":140.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masutani-vg10-damascus-western-kosantoku-130mm-1.jpg?v=1652996036"},{"product_id":"shizu-hamono-gen-gyuto-210mm","title":"Shizu Hamono GEN 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. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Shizu Gen - \u003c\/strong\u003eShizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew in Seki city, the city of blacksmiths, and naturally became a craftsman\u003cstrong\u003e.\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e Producing a stable Kuro-uchi finish on stainless steel was challenging, so they tackled it head-on with the goal of producing “Real Kuro-uchi”(meaning no coats or dyes) knives to achieve high performance with classic beauty and ease of care. After 29 months of research and development, they finally found the technique to create a real kuro-uchi finish on stainless steel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eVG10 Stainless steel makes these knives super sharp, reliable, and easy to care for while the pakkawood handles are elegant and rugged.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":39607403184302,"sku":"SG-1101","price":220.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shizu-Hamono-Gen-gyuto-210-1.jpg?v=1759992229"},{"product_id":"shizu-hamono-gen-petty-130mm","title":"Shizu Hamono GEN Petty 130mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape\u003c\/b\u003e\u003cspan\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Shizu Gen - \u003c\/strong\u003eShizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew in Seki city, the city of blacksmiths, and naturally became a craftsman.\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e Producing a stable Kuro-uchi finish on stainless steel was challenging, so they tackled it head-on with the goal of producing “Real Kuro-uchi”(meaning no coats or dyes) knives to achieve high performance with classic beauty and ease of care. After 29 months of research and development, they finally found the technique to create a real kuro-uchi finish on stainless steel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eVG10 Stainless steel makes these knives super sharp, reliable, and easy to care for while the pakkawood handles are elegant and rugged.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":39607419306158,"sku":"SG-1111","price":178.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Shizu-Hamono-Gen-petty-130-1.jpg?v=1759944411"},{"product_id":"hatsukokoro-hap40-hayabusa-honesuki-150mm","title":"Hatsukokoro Hayabusa HAP40 Honesuki 150mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e \u003c\/strong\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Hatsukokoro Hayabusa -\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThis unique line of knives is made by a number of talented knife makers, including San-Etsu hamono in Seki. The HAP40 line is simple, slick and just works like a charm. \u003c\/span\u003e\u003cspan\u003e HAP40 high speed powder steel, which can attain a Rockwell \u003c\/span\u003e\u003cspan\u003eHardness of 67+. In layman’s terms, it’s insanely hard steel that gets wicked sharp and holds an edge like nothing else.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39690818551982,"sku":"HTKHAP40HB150HO","price":310.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Hatsukokoro-Hayabusa-Hap40-honesuki-150-1.jpg?v=1632524709"},{"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-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":"nigara-sg2-kurouchi-tsuchime-western-kiritsuke-nakiri-180mm","title":"Nigara SG2 Kurouchi Tsuchime Western Kiritsuke Nakiri 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\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\u003eUnlike most nakiri, this knife has a sharply clipped point. This kiritsuke tip gives it a bunka-style look, but the edge is still super flat for chopping veggies! The clipped point is helpful for detail work like scoring or getting into broccoli florets. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Ironwood","offer_id":47859743424686,"sku":"NGSG2KUTSUWE180KNA-3","price":695.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Nigara-SG2-Custom-Turquoise.jpg?v=1716402296"},{"product_id":"toadfish-put-em-back-oyster-knife-teal","title":"Toadfish Put 'Em Back Oyster Knife - Teal","description":"\u003cp\u003eThe most ergonomic, easy-to-use shucker there is! By studying the physics of oyster shucking, Toadfish designed a \u003cspan data-mce-fragment=\"1\"\u003etip that provides better leverage than the average shucker. The blade is sharpened on both sides, allowing you to separate meat from shell without scrambling your precious mollusc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJapanese steel allows this oyster knife to hold its edge incredibly well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eOyster knives work best with a twisting motion to open hinges. Prying motions can snap the blade.\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout Toadfish -\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Toadfish was founded to solve the problems that threaten clean water worldwide. Utilizing oysters, nature's water filter, they use proceeds from their products to replant oyster beds that filter 82,000,000 litres of water every day.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\n","brand":"Toadfish","offers":[{"title":"Default Title","offer_id":44178578178222,"sku":"TF1001","price":62.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/toadfish-put-em-back-oyster-knife-teal-1.jpg?v=1705438946"},{"product_id":"shizu-hamono-shikisai-miyako-petty-130mm","title":"Shizu Hamono Shikisai Miyako Petty 130mm","description":"\u003cp\u003e\u003cb\u003e\u003cstrong\u003eAbout Shizu Shikisai Miyako- \u003c\/strong\u003e\u003c\/b\u003eShizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew up in Seki city, the city of blacksmiths, and naturally became a craftsman.\u003c\/p\u003e\n\u003cp\u003eThe Shikisai Miyako is an elegant choice for both chefs and home cooks. AUS-8 stainless steel is low maintenance, keeps a great edge, and is more rugged than most Japanese steels. The 33-layer damascus finish makes for a stunning piece, finished with a weighty, confident pakkawood handle. Perfection!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":45301998878894,"sku":"SM-1060","price":111.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Miyako-petty-130mm-1_01051f45-2574-4ac0-9745-9efd0d4662fd.jpg?v=1732056321"},{"product_id":"hado-sakai-kirisame-gyuto-210mm","title":"Hado Sakai Kirisame Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":45354304798894,"sku":"FK-1000311","price":700.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kirisame-gyuto-210-1.jpg?v=1719438107"},{"product_id":"hado-sakai-kirisame-bunka-180mm","title":"Hado Sakai Kirisame Bunka 180mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\n","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":45354315940014,"sku":"FK-1000314","price":640.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/hado-kirisame-bunka-180-1.jpg?v=1719438035"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-honesuki-150mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Honesuki 150mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003c\/strong\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\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":45620300447918,"sku":"HATSUKUMO150HO","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hatsukokoro-kumokage-honesuki-150mm-1.jpg?v=1724097602"},{"product_id":"hazaki-pro-series-kiritsuke-gyuto-210mm","title":"Hazaki Pro Series Kiritsuke Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Hazaki Knives -\u003c\/strong\u003e Hazaki, founded by \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Bouchard in Montreal, Canada,\u003c\/span\u003e combines the best of both worlds: Japanese knifemaking and Canadian woodwork. Blades are expertly forged in Seki, Japan, from high-end Japanese steel and finished with beautiful handles in Montreal by Samuel and his team. Their knife blocks and magnets are expertly handcrafted in Canada from sustainably sourced woods.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eI’m a sucker for a pretty blade, and this damascus steel is such a delight. On top of that, the whole line has badass kiritsuke tips and gorgeous dark walnut handles - I’m in love. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eWhile a pretty knife never fails to get me inspired in the kitchen, a knife needs to cut as well as it looks. Lucky for you and I, this blade is wicked sharp. Hazaki has used VG10 stainless steel, which keeps a brilliant edge but doesn’t require a ton of maintenance.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHazaki prefers the natural look and feel of the Canadian wood used in their handles, so they are not sealed. I recommend a light coat of \u003ca href=\"https:\/\/knifewear.mom\/products\/claphams-bees-wax?_pos=2\u0026amp;_sid=5b2a71f07\u0026amp;_ss=r\"\u003ecutting board wax\u003c\/a\u003e every few months to keep them looking and feeling great!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e\u003cspan\u003e \u003c\/span\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hazaki","offers":[{"title":"Default Title","offer_id":45655266001070,"sku":"HAZ01-PRO-WAL","price":260.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hazaki-pro-series-gyuto-210mm-1_0638105d-1597-43fb-8c8f-7c6f26311cd3.jpg?v=1759941936"},{"product_id":"hazaki-pro-series-sujihiki-235mm","title":"Hazaki Pro Series Sujihiki 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Hazaki Knives -\u003c\/strong\u003e Hazaki, founded by \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Bouchard in Montreal, Canada,\u003c\/span\u003e combines the best of both worlds: Japanese knifemaking and Canadian woodwork. Blades are expertly forged in Seki, Japan, from high-end Japanese steel and finished with beautiful handles in Montreal by Samuel and his team. Their knife blocks and magnets are expertly handcrafted in Canada from sustainably sourced woods.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eI’m a sucker for a pretty blade, and this damascus steel is such a delight. On top of that, the whole line has badass kiritsuke tips and gorgeous dark walnut handles - I’m in love. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eWhile a pretty knife never fails to get me inspired in the kitchen, a knife needs to cut as well as it looks. Lucky for you and I, this blade is wicked sharp. Hazaki has used VG10 stainless steel, which keeps a brilliant edge but doesn’t require a ton of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHazaki prefers the natural look and feel of the Canadian wood used in their handles, so they are not sealed. I recommend a light coat of \u003ca href=\"https:\/\/knifewear.mom\/products\/claphams-bees-wax?_pos=2\u0026amp;_sid=5b2a71f07\u0026amp;_ss=r\"\u003ecutting board wax\u003c\/a\u003e every few months to keep them looking and feeling great!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eClean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hazaki","offers":[{"title":"Default Title","offer_id":45655287562414,"sku":"HAZ05-PRO-WAL","price":260.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hazaki-pro-series-sujihiki-235mm-1_7a512f54-132e-42bf-b314-9cf9ee7b584b.jpg?v=1736449879"},{"product_id":"tsunehisa-aus10-damascus-steak-knife-4pc-set","title":"Tsunehisa AUS10 Damascus Steak Knife T-00015","description":"\n    \n  \u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003cbr\u003e\n\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eEvery carnivore needs a sturdy set of non-serrated steak knives. The smooth edge gives a cleaner cut and better texture, while keeping an edge far better than conventional steak knives, thanks to a blade forged from Japanese steel. You'll also want to consider some \u003ca href=\"https:\/\/knifewear.mom\/products\/wood-for-chef-tapas-plate\"\u003esteak plates\u003c\/a\u003e to keep your edges in great condition. \n","brand":"Tsunehisa","offers":[{"title":"4 Piece Set","offer_id":45947579793582,"sku":"T-00015-4PC","price":350.0,"currency_code":"CAD","in_stock":true},{"title":"1 Piece","offer_id":45947579826350,"sku":"T-00015-1PC","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tsunehisa-aus10-damascus-4-piece-steak-knife-set-1.jpg?v=1731091894"},{"product_id":"mikuri-ume-wa-petty-120mm","title":"Mikuri Ume Wa Petty 120mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout Mikuri - \u003c\/strong\u003eThis is exactly the kind of knife that first made me fall in love with Japanese steel in the early 2000s: thin, light, and lightsaber sharp. The moment you pick them up, they feel like an extension of your hand. The curved cutout where handle meets blade is the perfect spot for your index or middle finger to sit when you pinch the blade, the way every chef does. The traditional Japanese handle focuses the knife’s weight in the blade, allowing it to do more of the work for you!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst and foremost, Mikuri knives are designed for chefs. Our friends in Seki have brilliantly designed this line so that each knife shape is made with a steel type that best suits its intended purpose. Workhorse blades are made from sturdy VG5 stainless steel that keeps a great edge but isn’t too delicate or tricky to sharpen. Precision blades, such as the slicer and 150mm petty are crafted from a single piece of DSR1K6. While this steel gets beautifully sharp, it possesses a little give that makes skinning fish fillets and trimming briskets a breeze! \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMikuri is a collaboration between dozens of skilled craftspeople in Seki. With each specializing in a particular aspect of the knife-making process, they can craft blades that punch well above their weight while being affordable on a line-cook salary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mikuri","offers":[{"title":"Default Title","offer_id":45985886044334,"sku":"MKRUMEWA120PE","price":123.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/mikuri-ume-wa-petty-120mm-1.jpg?v=1736443955"},{"product_id":"mikuri-ume-wa-bread-240mm","title":"Mikuri Ume Wa Bread 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout Mikuri - \u003c\/strong\u003eThis is exactly the kind of knife that first made me fall in love with Japanese steel in the early 2000s: thin, light, and lightsaber sharp. The moment you pick them up, they feel like an extension of your hand. The curved cutout where handle meets blade is the perfect spot for your index or middle finger to sit when you pinch the blade, the way every chef does. The traditional Japanese handle focuses the knife’s weight in the blade, allowing it to do more of the work for you!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFirst and foremost, Mikuri knives are designed for chefs. Our friends in Seki have brilliantly designed this line so that each knife shape is made with a steel type that best suits its intended purpose. Workhorse blades are made from sturdy VG5 stainless steel that keeps a great edge but isn’t too delicate or tricky to sharpen. Precision blades, such as the slicer and 150mm petty are crafted from a single piece of DSR1K6. While this steel gets beautifully sharp, it possesses a little give that makes skinning fish fillets and trimming briskets a breeze! \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMikuri is a collaboration between dozens of skilled craftspeople in Seki. With each specializing in a particular aspect of the knife-making process, they can craft blades that punch well above their weight while being affordable on a line-cook salary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Bread is the cornerstone of civilization, a noble food worthy of its own family of a knife. Rather than destroy the beautiful bread that you've just baked or bought, that gorgeous hunk of gluten deserves to be sliced with the finest of serrations. This blade is razor-sharp even by regular knife standards and will have no issue zipping through thousands of hearty loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Mikuri","offers":[{"title":"Default Title","offer_id":45985894498478,"sku":"MKRUMEWA240BR","price":193.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/mikuri-ume-wa-bread-240mm-1.jpg?v=1759945705"},{"product_id":"hado-sakai-kirisame-gyuto-240mm","title":"Hado Sakai Kirisame Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Kirisame-\u003c\/b\u003e \u003cspan\u003eEvery time I get my hands on a new HADO knife, I’m blown away by their attention to detail. They’re so beautifully polished. The blade is so thin at the edge. The spine and choil, the area behind the heel of the blade, are super smooth and comfortable. No notes, this is a perfect knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe perfection doesn’t stop at Nomura-san’s sharpening and polishing. These blades are forged by the legendary Yoshikazu Tanaka-san from Shirogami #1, white carbon steel clad in protective stainless steel. That means they cut like lightning, but only a few mm of steel at the edge can rust. Mind-blowing performance with relatively low maintenance. The simple oak handle is the perfect complement to this rockstar of a knife.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":46103765385390,"sku":"FK-1000312","price":800.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/HadoSakaiKirisameGyuto240mm1.jpg?v=1778091768"},{"product_id":"shibata-koutetsu-chromax-migaki-petty-135mm","title":"Shibata Koutetsu Chromax Migaki Petty 135mm","description":"\u003cstrong\u003eAbout the shape \u003c\/strong\u003e\u003cspan\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/SomFLLb_Xkw\" data-dashlane-frameid=\"3576\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"Koutetsu","offers":[{"title":"Default Title","offer_id":46331529560238,"sku":"KOTECRMX130PE","price":337.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/ShibataKoutetsuChromaxMigakiPetty135mm1.jpg?v=1776184811"},{"product_id":"shibata-koutetsu-chromax-migaki-gyuto-240mm","title":"Shibata Koutetsu Chromax Migaki Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/SomFLLb_Xkw\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Koutetsu","offers":[{"title":"Default Title","offer_id":46331579695278,"sku":"KOTECRMX240GY","price":461.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/ShibataKoutetsuChromaxMigakiGyuto240mm1.jpg?v=1779735774"},{"product_id":"sakai-takayuki-sanpo-mizu-gyuto-210mm","title":"Sakai Takayuki Sanpo Mizu Gyuto 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Sakai Takayuki Sanpo Mizu: \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\u003cp\u003e\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.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":47801505611950,"sku":"ST-3221","price":513.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiTakayukiSanpoMizuGyuto210mm1.jpg?v=1778531933"},{"product_id":"arcos-poplar-steak-4-piece-knife-set","title":"Arcos Poplar Steak 4 piece Knife Set","description":"\u003cp\u003e\u003cb\u003eSteak Knife Set\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eEvery home needs a good set of steak knives, and Arcos offers gorgeous blades at an unbeatable price. These look great on the table, feel great in-hand, and slice your steak with ease!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eArcos Hermanos S.A.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brand officially began in 1745 with \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eJuan Arcos\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e, who forged blades now found in the National Archeological Museum in Madrid. The craft continued through the family line until \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eGregoria Arcos Aroco \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewho turned the small hand-forging shop into a fully mechanized production shop for high-quality spanish blades in 1875. One hundred years down the road, his descendant \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eGregorio Arcos Villanueva\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e desired more and began the expansion of Arcos into the International brand that it is today. Through nearly 300 years of manufacturing, the family has never ceased their innovation.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eEvery carnivore needs a sturdy set of non-serrated steak knives. The smooth edge gives a cleaner cut and better texture, while keeping an edge far better than conventional steak knives, thanks to a blade forged from Japanese steel. You'll also want to consider some \u003ca href=\"https:\/\/knifewear.mom\/products\/wood-for-chef-tapas-plate\"\u003esteak plates\u003c\/a\u003e to keep your edges in great condition. \n","brand":"Arcos","offers":[{"title":"Default Title","offer_id":47849859055790,"sku":"830410-DSC","price":43.0,"currency_code":"CAD","in_stock":true}]}],"url":"https:\/\/knifewear.mom\/en-us\/collections\/new-arrivals.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}