japanese-offset-plating-tweezers1&&&JPT-Offset180&&& Kobayashi Japanese Offset Plating Tweezers 180mm&&&Kobayashi Japanese Offset Plating Tweezers are a step up in refinement for cooks who want the same control and versatility as standard plating tweezers, with the fit and finish you expect from Japanese manufacturing. They keep your hands out of the food, give you precise placement of delicate ingredients, and help bring a clean, composed look to finished dishes.

The offset design is the standout feature. It allows you to reach into a plate without blocking your view, giving you better visibility and more natural control while working. At just under 7 inches, these tweezers offer a slightly longer reach than typical 6.5" models, making them especially useful for larger plates or more detailed plating work. The stainless steel construction is smooth, responsive, and built for daily use in busy kitchens.

Care Instructions:
Hand wash with warm soapy water and dry after each use. The stainless steel construction is durable and rust-resistant with proper care.

  • Brand: Kobayashi Industry
  • Made In: Japan
  • Material: SUS430 Stainless Steel
  • Weight: 28 g (1.0 oz)
  • Length: 179 mm (~7")
  • Style: Offset
  • Use: Plating, Ingredient Placement, Delicate Prep Work&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-japanese-offset-plating-tweezers-180mm-29.png&&&0&&&||&&&||&&&@@@ sarurure120g&&&2KRustRemover&&&2,000 Grit Rust Remover Block (Green)&&&The 2000 Grit Rust Remover Block is a medium-grit abrasive block for cleaning surface rust and staining from carbon steel knife blades. More aggressive than the brown 3K block, it is the better starting point for more significant rust spots or areas of heavier oxidation. Soak for about 5 minutes before use, apply light pressure, and work in consistent strokes. Follow with the finer brown block for a cleaner finish. Simple, effective, and inexpensive - the kind of tool every carbon steel knife owner should keep in the drawer.

    &&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/2-000-grit-rust-remover-block-green-69.png&&&0&&&||&&&||&&&||@@@ 20xloupe&&&MG21007&&&20X Illuminated Loupe&&&This 20X Loupe is a must have when you want to see your sharpening work. I've tried multiple loupes since I started sharpening and this 20X Jewelers Loupe is my favorite. It has a really nice and clear magnifying glass as well as a good LED light to make viewing your edges easy. It comes with an extra battery and a small case for storage. This item belongs in every sharpeners tool box. Dr. Matt Recommended!

    &&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/20x-illuminated-loupe-118.png&&&4.5&&&||&&&||&&&||@@@ 3pcssaseset&&&3PCSSayaSecond&&&3 Pcs Saya Second Set&&&This three-piece saya second set contains a CKTG Santoku Saya A, a CKTG Gyuto Saya 240mm A, and a CKTG Cleaver Saya.The Santoku Saya A has a knott on the backside, the 240mm Gyuto Saya A is split and the Cleaver saya has wood grain that looks like it is stained.&&&&&&105&&&55&&&https://s.turbifycdn.com/aah/chefknivestogo/3-pcs-saya-second-set-133.png&&&0&&&||&&&||&&&@@@ 3krurebl&&&3KRustRemover&&&3,000 Grit Rust Remover Block (Brown)&&&The 3000 Grit Rust Remover Block is a fine-grit abrasive block for cleaning surface rust, staining, and patina from carbon steel knife blades. At 3K grit it removes oxidation without leaving deep scratches, making it the right choice for light maintenance work or as a finishing step after the coarser green block. Soak for a few minutes before use, apply light pressure, and work in consistent strokes along the blade road. The result is a noticeably cleaner, smoother surface. A practical item for anyone who uses carbon steel knives regularly and wants a quick, controlled way to keep the blade looking sharp between sharpenings.

    &&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3-000-grit-rust-remover-block-brown-57.png&&&4.5&&&||&&&||&&&||@@@ 45xmimiwled&&&MG21011&&&30x Jewelers Loupe w/ LED&&&You cannot sharpen what you cannot see - and at the scale of a knife edge, your naked eye cannot see enough. A burr that feels gone under your fingernail is often still there under magnification. An uneven bevel that is producing an asymmetric edge is invisible without a loupe. A scratch pattern that is not polishing out at the right grit is something you diagnose visually, not by feel. The 30x Jewelers Loupe with LED gives you the view you need to understand what is actually happening at the edge rather than guessing. One reviewer who owns 15 of them - and keeps them in his knife case, first aid kits, and workshop - calls it a tool that will revolutionize the way you think about your edges. Another said people at work call him a nut for using one, but none of their knives can slice through paper the way his does.

    The LED is the key feature that separates this from a basic loupe - the light shines directly at the edge you are inspecting, illuminating the scratch pattern, the burr formation, and the polish level in a way that ambient light alone cannot. One practical tip from experienced users: hold the loupe so the LED light bounces off the grind textures at an angle rather than shining straight in, which gives better contrast and makes burr detection easier. There is a short learning curve to find the correct focal distance, but once you have it, the view is clear. The true magnification is likely 12-20x rather than a precise 30x - reviewers note the optics are better than budget loupes typically produce at this price, with low off-center distortion and a wide field of view. This is not a precision instrument; it is an accessible, inexpensive tool that makes you a better sharpener.

    What Customers Are Saying: Seventeen reviewers have given this loupe a 4.5 star average. The most enthusiastic reviewer owns 15 of them distributed across knife bags and toolkits and says he does not know how he would sharpen without it. Multiple buyers describe it as indispensable for checking burr formation during sharpening sessions and confirming polish quality before finishing. A straight razor user praised the LED for illuminating the edge clearly during post-sharpening inspection. The one lower rating flagged battery drain and a battery compartment that can be difficult to open - worth noting for long-term daily use.


    Care Instructions: Wipe the lens clean with a soft cloth. Keep dry and store in a case or pocket when not in use. Replace batteries when the LED dims noticeably. Do not expose to water or harsh chemicals.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/30x-jewelers-loupe-w-led-72.png&&&4.5&&&||&&&||&&&||@@@ 5drstcowhexk&&&5/16Drillcollar&&&5/16" Drill Stop Collar&&&5/16" Drill Stop Collar W/ Hex Key. You can use this as a quick and easy stone measuring jig for different edge pro stones along with the angle cube that is also available on the site. Comes with a hex key.&&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5-16-drill-stop-collar-94.png&&&5&&&||&&&||&&&@@@ haamstkit&&&RichmondStropKit&&&5pc Richmond Strop Kit w/ 3" x 11"&&&This kit includes all you need to get razor sharp edges. We recommend you use the paste on the balsa. Use a small amount and spread it thin. A little goes a long way. Then finish your knives with the bark tanned bovine strop by itself. And yes, the balsa and bovine strops have magnetic backing.

    **Please note that the video below shows a horse strop; the kit now contains a bovine strop instead. As of November 5th we have added the .5 micron diamond paste along with the 1 micron diamond paste from a jar to a syringe for easier access. It's water based so you can cut the product with a drop or two of water to loosen it up.

  • Richmond Strop Base
  • Bark Tanned Bovine Strop 3" X 11"
  • Balsa Strop 3" x 11"
  • 1 Micron Diamond Paste
  • .5 Micron Diamond Paste&&&&&&67&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5pc-richmond-strop-kit-w-3-x-11-99.png&&&5&&&||&&&||&&&@@@ 80jafash&&&Fabric-Small-Sheath&&&80-100mm Japanese Fabric Sheath&&&These Japanese Fabric Sheaths fit on many of the small petty knives in the 80mm-100mm range. They don't need a pin and grip the knife through friction similar to our felt guards.&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-100mm-japanese-fabric-sheath-59.png&&&0&&&||&&&||&&&||@@@ adwasibr&&&AWSB&&&Adjustable Waterstone Sink Bridge&&&Sharpening on a countertop means slurry, water, and metal particles spreading across the surface - and if you use splash-and-go stones, it also means repeatedly moving the stone to the sink to add water. The Adjustable Waterstone Sink Bridge eliminates both problems at once. Set it over your sink, place your stone on it, and sharpen directly above the drain. Water runs off as you work, cleanup is immediate, and you never have to move the stone mid-session. The solid rubber bumpers grip the sink rim securely and hold the bridge stable during sharpening without slipping or shifting.

    The bridge adjusts from 6.75 to 17.75 inches in length, which covers the vast majority of kitchen and utility sinks. The stone holder section also adjusts to accommodate different stone sizes - standard full-size Japanese waterstones, half stones, and smaller stones all seat securely. If you prefer to sharpen on a counter rather than over the sink, the bridge works equally well as a standalone stone holder on a flat surface. Rubber bumpers protect the sink rim and countertop from scratches in both configurations.

    What Customers Are Saying: The one reviewer gave five stars and described exactly the problem this product solves - countertop mess and the inconvenience of moving stones to add water during splash-and-go sharpening. He called it very stable during use and excellent value. Simple, honest feedback for a simple, well-executed tool.


    Care Instructions: Rinse after use and dry thoroughly. The rubber bumpers can be wiped clean with a damp cloth. Store dry between sharpening sessions.​​​​​​​​​​​​​​​​&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/adjustable-waterstone-sink-bridge-109.png&&&5&&&||&&&||&&&||@@@ angust&&&AngleStars&&&Angle Guide Stars&&&Angle Guide Stars are a simple sharpening aid for anyone building freehand whetstone technique. Place the star on the stone, rest your knife blade against the appropriate angle indicator, and use it to establish your target bevel angle before you begin sharpening strokes. Available in angles from 13 to 25 degrees, covering everything from thin Japanese kitchen knives at the finer end through to more robust edges at the wider end.

    These are particularly useful during the learning phase when muscle memory for holding a consistent angle is still developing. They are also a useful reference tool for experienced sharpeners who want to verify an angle before starting on a knife they have not sharpened before. Inexpensive enough to keep in any sharpening kit as a permanent reference.

    &&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-40.png&&&0&&&||&&&||&&&||@@@ anasbu17&&&AAS-B170&&&Anryu AS Bunka 170mm&&&Eighteen months of daily kitchen use. One pass on quality stones in that entire period, with only leather stropping in between. That is the kind of edge retention testimony that Aogami Super at 61-62 HRC can produce when the grind is right - and this bunka gets the grind right. Ikeda-san continues the work of master blacksmith Katsushige Anryu, who spent 50 years in Echizen and was among the founders of Takefu Knife Village before passing the shop to his trusted apprentice. The AS line carries that legacy forward with Aogami Super core steel, stainless san-mai cladding, and a kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish applied to each knife by hand.

    The bunka format gives this knife a particular edge in daily use. The reverse tanto tip opens up fine point work, the gently curved belly handles the full range of cutting motions from push to rocking, and the 48mm blade height provides knuckle clearance through board work without excess mass. At 174mm and 154g with a 4mm spine, it is solid and stiff in hand - not a laser in the traditional sense, but ground thin enough behind the edge that it performs like one at the cutting point. The kurouchi cladding holds up well to regular use and develops a low, attractive patina over time. The hammered surface contributes to food release along the blade road. The rosewood octagonal handle with black pakka ferrule fits comfortably in a range of hand sizes and suits extended prep sessions well.

    What Customers Are Saying: Three owners across a wide range of experience levels all land on the same verdict: this is a knife that becomes more impressive over time. The long-term owner who used it as their primary kitchen knife for 18 months with minimal sharpening describes it as replacing three previous favorites - the edge retention, character in the hand, and surprisingly low reactivity compared to other AS blades set it apart. A second owner calls it a masterpiece and praises the handle fit and overall build quality. A third notes the combination of beautiful craftsmanship and exceptional value. There is a consistent theme across all three: the knife rewards patience and reveals its qualities over time rather than all at once.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings - AS rewards consistent maintenance with outstanding edge retention.

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-bunka-170mm-238.png&&&5&&&||&&&||&&&@@@ anasgy21&&&AAS-G210&&&Anryu AS Gyuto 210mm&&&The gyuto (Japan's all-purpose chef knife) at 210mm is where Aogami Super carbon steel finds one of its most natural expressions. The format demands an edge that holds through extended prep sessions across proteins, vegetables, and aromatics without constant attention - and AS at 61-62 HRC delivers that consistently. Ikeda-san now leads Anryu Hamono following master blacksmith Katsushige Anryu, who spent 50 years in Echizen and helped found Takefu Knife Village before stepping back. The 210mm gyuto continues that lineage with the same construction that defines the AS line: Aogami Super core, stainless san-mai cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish applied by hand.

    At 213mm with 48mm blade height and a 4mm spine, this is a substantial, well-proportioned knife - not a laser, but ground with enough geometry that it performs thin at the edge. The flat heel section transitions to a gentle belly curve that accommodates both push cut and rocking technique without compromise, making it a natural fit for cooks who shift between cutting styles depending on what they are working with. At 164g the balance is solid rather than light, which gives the knife a confident, grounded feel through long sessions at the board. The rosewood octagonal handle and black pakka ferrule are well-matched to the blade in both proportion and character - warm grain against the dark kurouchi and hammered cladding finish.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent technique with edge retention that becomes noticeable over time.

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-210mm-244.png&&&0&&&||&&&||&&&@@@ anasgy24&&&AAS-G240&&&Anryu AS Gyuto 240mm&&&Katsushige Anryu spent 50 years forging in Echizen and helped found Takefu Knife Village - actively training the next generation of Japanese blacksmiths rather than keeping the craft to himself. That contribution to the tradition is part of why the Anryu name carries weight well beyond the knives themselves. Ikeda-san now leads Anryu Hamono as Anryu-san's trusted successor, producing the AS line with the same commitment to quality that built the reputation. The 240mm gyuto is the most complete expression of what the line can do - the length and blade height to handle the full range of serious kitchen work, the AS core to hold an edge through it, and the kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish to make the whole thing look as good as it performs.

    Aogami Super at 61-62 HRC is hard enough that the edge develops its own character over time - one owner describes a beautiful blueish purple patina forming within two weeks of use, which is typical of how AS steel responds to regular kitchen work. The grind has enough substance at the heel to give the blade real power on the board, tapering toward the tip in a way that keeps the point nimble and precise for detail cuts. At 243mm with 50mm blade height and 188g, the knife has authoritative presence without being heavy. The flat heel to gentle belly transition handles both push and rocking cuts confidently, and the kurouchi surface provides a slight grip during cutting that several reviewers specifically note. The rosewood octagonal handle and black pakka ferrule are well-proportioned for the blade length and sit comfortably through extended prep sessions.

    What Customers Are Saying: Four owners across a range of experience levels describe this as a knife that earns respect through performance rather than just appearance - though the appearance draws consistent praise too. One reviewer who was drawn to the knife through Anryu-san's role founding the Takefu collective describes it as a remarkable piece of history that performs as well as it looks, with a blade road that shimmers and a grind that thins out beautifully. A second owner notes it cuts through large produce effortlessly and the patina development over two weeks of use is genuinely attractive. A third who waited months for stock to return says the wait was worth it. All four note the overall craftsmanship is at a level that justifies the reputation.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent maintenance with edge retention that becomes impressive over extended use.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-240mm-294.png&&&5&&&||&&&||&&&@@@ anasna16&&&AAS-N165&&&Anryu AS Nakiri 165mm&&&The Anryu AS line moves quickly. One reviewer notes these knives tend to sell within hours of restocking - which tells you something about the reputation Ikeda-san has built continuing the tradition Katsushige Anryu established over 50 years in Echizen. Anryu-san was among the founders of Takefu Knife Village, and the standard he set is the one Ikeda-san now works to uphold. The nakiri (Japan's dedicated vegetable knife) is one of the most natural formats for the AS construction - flat-profiled, efficient on push cuts, and well-suited to the kind of edge retention Aogami Super delivers at its best.

    The spine at 3mm is not a laser profile - but the grind more than compensates. The geometry thins from the spine toward the edge in a way that puts actual cutting performance firmly in laser territory, giving the knife a planted, solid feel on the board without the wedging that a less well-ground knife would produce. At 161mm with 51mm blade height and a gentle belly, the nakiri handles push and rocking cuts with equal confidence. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding stay impressively intact through regular use - one long-term owner reports the finish remains nearly as good as new after extended daily kitchen work. The rosewood octagonal handle and black pakka ferrule keep the overall aesthetic clean and consistent with the rest of the line.

    What Customers Are Saying: The one reviewer on this knife owns three Anryu knives including two from the AS line, and calls this one a screamer. The grind is specifically praised as putting it firmly in laser territory despite the 3mm spine, and the edge is described as capable of holding at an insane level with Aogami Super steel at this hardness. The reviewer notes the edge is somewhat delicate given the hardness - it excels at vegetable prep but should be kept away from harder items. A highly credible review from someone who clearly knows the line well.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards good technique with an outstanding edge.

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-nakiri-165mm-273.png&&&5&&&||&&&||&&&@@@ anaspe12&&&AAS-P120&&&Anryu AS Petty 120mm&&&Katsushige Anryu spent more than 50 years forging knives in Echizen, building a reputation serious enough that he was among the founders of Takefu Knife Village - the cooperative that became one of the most important centers of Japanese blade making. When he stepped back from daily production, he passed the hammer to his trusted apprentice, Ikeda-san, who now leads Anryu Hamono and carries forward the same standards. The AS line is Ikeda-san's work under that tradition: Aogami Super (blue paper steel) at the core, stainless cladding in san-mai construction, and a kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish that gives each knife a genuinely handmade character.

    Aogami Super sits at the top of the Hitachi Blue Paper family. The added tungsten and vanadium push hardness and edge retention beyond standard Blue and White steels, while the elevated chromium content gives it slightly better corrosion resistance than other carbon steels - though it still rewards attentive drying after use. At 120mm this petty is the most compact knife in the AS line, sized for precise in-hand work on fruit, aromatics, and small ingredients where a larger knife is simply too much tool. The 2.5mm spine keeps it light and nimble, and the rosewood octagonal handle with black pakka ferrule is well-proportioned and comfortable through extended detail work.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards good sharpening technique and stropping with a truly outstanding edge.

    &&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-120mm-179.png&&&0&&&||&&&||&&&@@@ anaspe15&&&AAS-P150&&&Anryu AS Petty 150mm&&&The petty at 150mm sits at the longer end of the format - compact enough for in-hand work on fruit and aromatics, long enough to function as a capable board knife for small prep tasks that a larger gyuto or santoku is too unwieldy to handle precisely. Ikeda-san now leads Anryu Hamono after 50 years of production under master blacksmith Katsushige Anryu, one of the founders of Takefu Knife Village in Echizen. The AS line is built around Aogami Super carbon steel - the highest-performing steel in the Hitachi Blue Paper family - clad san-mai in stainless steel and finished with the kurouchi (black finish, as-forged surface) and tsuchime (hammered) combination that makes these knives immediately recognizable.

    Aogami Super earns its reputation through edge retention. Hardened to 61-62 HRC, it holds a keen edge through extended sessions and sharpens back to a genuinely impressive level when the time comes - AS rewards quality water stones and regular stropping. The stainless cladding makes daily maintenance more forgiving than a fully reactive blade, though the exposed core at the edge still benefits from attentive drying after use. At 149mm with a 3mm spine and 84g, the knife has a comfortable, confident feel in hand without being heavy. The rosewood octagonal handle and black pakka ferrule complement the dark blade finish well and are proportioned correctly for the size of the knife.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-150mm-265.png&&&0&&&||&&&||&&&@@@ anassa17&&&AAS-S170&&&Anryu AS Santoku 170mm&&&Aogami Super (blue paper steel) is the top of the Hitachi Blue Paper family - the addition of tungsten and vanadium to the standard Blue #1 and Blue #2 composition pushes hardness and wear resistance to a level that makes it one of the most capable carbon steels available for kitchen knife production. Ikeda-san brings it to the santoku (three virtues) format under the Anryu Hamono name, continuing the work of master blacksmith Katsushige Anryu, who spent 50 years in Echizen before passing the shop to his apprentice. Anryu-san was among the founders of Takefu Knife Village and is credited with helping shape the cooperative that trained a generation of Japanese blacksmiths.

    At 169mm with 46mm blade height and a 4mm spine, this is a substantial knife with a flat heel section that transitions to a gentle belly - responsive to both push cuts and rocking technique depending on what the task demands. The AS core at 61-62 HRC takes a fine edge and holds it well, and the stainless cladding makes day-to-day maintenance more forgiving than a fully reactive blade. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding finish is applied by hand and contributes to food release along the blade road. Reviewers note the edge comes up quickly on quality stones with just a few passes, and the through-food feel is clean. The rosewood octagonal handle and black pakka ferrule complete the package with a warm, well-finished look that suits the character of the blade.

    What Customers Are Saying: Two owners describe this as a knife that over-delivers on value. One who was specifically looking for a santoku with more surface interest than a plain kurouchi finish describes the grind as thin behind the edge and the overall performance as genuinely impressive. A second reviewer - a more experienced sharpener - notes the 50/50 bevel and the clean cutting action through product, and calls out the craftsmanship of the kurouchi and tsuchime finishes as typical of Anryu quality. Both note the edge benefits from a quick pass on stones before first use, which is worth knowing going in.

    Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-santoku-170mm-274.png&&&5&&&||&&&||&&&@@@ anbl2bu17&&&AnryuAOBunka&&&Anryu Blue #2 Hammered Bunka 170mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.

    The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!

    This is a classic bunka in size and attributes: short but with a fine and versatile tip. Its height is tall in comparison to the blade length allowing for great hand clearance. The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.

  • Workshop: Anryu Hamono
  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless Hammered
  • HRC: 61-62
  • Handle: Oval Rosewood
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 170mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 46 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-bunka-170mm-147.png&&&4.5&&&||&&&||&&&||@@@ anbl2hagy18&&&AnryuAOGyuto180&&&Anryu Blue #2 Hammered Gyuto 180mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.

    This is about the smallest size that gyuto-style knives are made. In fact, it could be considered part petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adept at many cutting and slicing tasks. It is also a great knife for use in restricted spaces or on small boards.

  • Workshop: Anryu Hamono
  • Blacksmith: Ikeda san
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Handle: Rosewood Oval
  • Edge Grind: Even (see choil photo)
  • Weight: 4.6 oz (130 g)
  • Blade Length: 183 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-180mm-274.png&&&5&&&||&&&||&&&||@@@ anhagy21&&&AnryuAOGyuto210&&&Anryu Blue #2 Hammered Gyuto 210mm&&&This exquisite knife features a hand-forged blade crafted from Blue #2 steel, celebrated for its exceptional edge retention and sharpness. Designed for both professional chefs and dedicated home cooks, it embodies the artistry and tradition of Japanese knife-making.

    After an illustrious 50-year career, Anryu-san has retired, entrusting his legacy to his longtime and trusted apprentice, Ikeda-san. Now 80 years old, Anryu-san continues to forge knives part-time, ensuring his craftsmanship lives on in every blade.

    The knife's construction includes a Hitachi Aogami #2 carbon steel core, hardened to 63 HRC, and wrapped in stainless steel for easier maintenance. This combination delivers a blade that sharpens effortlessly, takes a razor-sharp edge, and holds that edge for an extended period.

    Anryu-san’s renowned Hammered line has earned a stellar reputation among Japanese knife enthusiasts, known for its high-performance grinds and rustic yet refined aesthetics. Each knife is meticulously crafted by hand, so slight variations in dimensions may occur, adding to its unique character.

    Please note: The carbon steel core will develop a beautiful patina over time with normal use, a hallmark of high-quality carbon steel. However, proper care is essential—keep it dry and clean to prevent rust.

    Embrace the craftsmanship and legacy of Anryu-san with this exceptional knife, a true testament to Japanese blade-making tradition.

  • Brand: Anryu Hamono
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.9 oz (166 g)
  • Blade Length: 213 mm
  • Total Length: 357 mm
  • Spine Thickness at Heel: 4.5 mm
  • Blade Height: 48 mm
  • Video is of an older version&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-210mm-192.png&&&5&&&||&&&||&&&||@@@ kaanasgy24&&&AnryuAOGyuto240&&&Anryu Blue #2 Hammered Gyuto 240mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business.

    This knife is constructed of a Hitachi Aogami #2 carbon steel core hardened to 63 HRC wrapped in stainless steel for easy maintenance. The core steel will take an extremely keen edge with ease and hold that edge for a long time. Mr. Anryu's Hammered line has built a reputation among Japanese knife enthusiasts for its high-performance grinds and rustic yet refined aesthetics. As this is a handmade knife, make allowances for variations in dimensions between knives. Please note that the carbon steel core of this knife will patina with normal use and can rust if neglected.

  • Workshop: Anryu Hamono
  • Blacksmith: Ikeda San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Handle: Rosewood Oval
  • Edge Grind: Even (see choil photo)
  • Weight: 6.8 oz (194 g)
  • Blade Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 52 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-240mm-215.png&&&4.5&&&||&&&||&&&||@@@ kaanasna16&&&AnryuAONakiri&&&Anryu Blue #2 Hammered Nakiri 165mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. Anryu's Hammered lineup is characterized by its unique hand-hammered aesthetic and outstanding fit and finish, which complement its first-rate grind and world-class Aogami #2 steel. This nakiri is no exception. While the core steel is reactive, it is wrapped in stainless steel for easy maintenance. Like all handmade knives, each of these knives will vary somewhat from one another.

  • Workshop: Anryu Hamono
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.9 oz (168 g)
  • Blade Length: 160 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 51 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-nakiri-165mm-233.png&&&5&&&||&&&||&&&@@@ anbl2hape13&&&AnryuAOPetty120&&&Anryu Blue #2 Hammered Petty 120mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.

    The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!

    The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen
  • Construction: Hammer Forged, San Mai
  • Cladding: Hammered
  • Edge Steel: Blue #2
  • Weight: 2.7 oz (76 g)
  • Blade Length: 120 mm
  • Total Length: 247 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 30 mm
  • Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-120mm-60.png&&&5&&&||&&&||&&&||@@@ kaanaspe13&&&AnryuAOPetty150&&&Anryu Blue #2 Hammered Petty 150mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.

    The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!

    The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Weight: 3.1 oz (88 g)
  • Blade Length: 151 mm
  • Total Length: 278 mm
  • Spine Thickness at Heel: 4.5 mm
  • Blade Height: 34 mm
  • Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-150mm-181.png&&&5&&&||&&&||&&&||@@@ anhabl2pe75&&&AnryuAOPetty75&&&Anryu Blue #2 Hammered Petty 75mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.

    The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!

    The charming 75mm petty is a perfect blade for the processing of smaller ingredients and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami #2 (Blue Paper #2)
  • HRC: 62-63
  • Cladding: Stainless Steel
  • Finish: Hammered
  • Engraving: Laser
  • Weight: 1.9 oz (54 g)
  • Blade Length: 80 mm
  • Total Length: 207 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 29 mm
  • HRC: 62
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-75mm-172.png&&&5&&&||&&&||&&&||@@@ anryu&&&AnryuAOSantoku&&&Anryu Blue #2 Hammered Santoku 165mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. With a stunning aesthetic, this santoku from the Hammered lineup will stand out in any Japanese knife enthusiast's collection. The renowned edge taking and edge holding of the Hitachi Aogami #2 core, coupled with a high-performance grind, make this knife every bit the performer on the cutting board as well. As hand-produced knives, individual examples of these knives may vary dimensionally from one another. While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use. Wash and towel dry for proper care.

  • Workshop: Anryu Hamono
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (140 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-santoku-165mm-192.png&&&5&&&||&&&||&&&||@@@ anbl2hasu27&&&AnryuAOSuji270&&&Anryu Blue #2 Hammered Sujihiki 270mm&&&Anryu San, after a 50-year-long illustrious career, has handed over his business reins to his trusted protege, Ikeda San. At the age of 80, Anryu San continues to work part-time, crafting knives for the company. The unique feature of these knives is their construction: a core of Hitachi Aogami #2 carbon steel that has been hardened to 63 HRC, enveloped in stainless steel to simplify upkeep. This special core steel can easily acquire a supremely sharp edge and retain it for an extended duration. The Hammered line by Mr. Anryu has earned a reputable standing amongst Japanese knife connoisseurs for its top-notch functionality and its rustic yet sophisticated aesthetic. Being a product of artisan craftsmanship, one should allow for slight variations in dimensions between each knife. Users should be aware that the knife's carbon steel core will develop a patina over time due to normal use and might rust if not properly cared for.

  • Brand: Anryu Hamono
  • Master Blacksmith: Ikeda San
  • Origin: Echizen, Japan
  • Manufacturing Method: San Mai, Hammer Forged
  • Edge Material: Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Handle Material: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 6.3 oz (180 g)
  • Blade Length: 264 mm
  • Total Length: 422 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 40 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-sujihiki-270mm-132.png&&&0&&&||&&&||&&&||@@@ ankudabu16&&&AnryuShiro-Bunka&&&Anryu Kurouchi Damascus Bunka 165mm&&&After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.

    The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push-cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic, especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule.

  • Workshop: Anryu Hamono
  • Blacksmith: Ikeda San
  • Location: Echizen
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Cladding: Damascus/Kurouchi
  • Edge: Even Grind (See Photo)
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.9 oz (140 g)
  • Blade Length: 174 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-271.png&&&4.5&&&||&&&||&&&@@@ kaankusugy21&&&AnryuShiro-Gyuto210&&&Anryu Kurouchi Damascus Gyuto 210mm&&&The Anryu family started making knives in the 1870s and helped establish the famous Takefu Knife Village. Katsushige Anryu is the fourth generation of this esteemed family of blacksmiths. He has just recently turned over the business to his long-time apprentice Ikeda san while still working the hammer daily.

    He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish, which transforms beautifully into the suminagashi multi-layer part of the blade road.

    The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve, which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge, which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users, whether employing rocking or push cutting styles.

    We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2 (White Paper #2)
  • Cladding: Iron / Damascus
  • Edge Grind: Even
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Steel: White #2
  • Weight: 6.2 oz (178 g)
  • Blade Length: 217 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-gyuto-210mm-257.png&&&5&&&||&&&||&&&@@@ kaankusuna&&&AnryuShiro-Nakiri&&&Anryu Kurouchi Damascus Nakiri 165mm&&&The nakiri is becoming a very popular blade design in both professional and home kitchens. It has a very unique shape designed primarily as a vegetable cutter. Nakiri is Japanese for “cutting greens” and this blade does so with consummate ease. As it is a vegetable cutter, it is made thin to avoid wedging on harder ingredients.

    There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.

    After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2
  • HRC: 61
  • Cladding: Damascus
  • Finish: Kurouchi
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.2 oz (147 g)
  • Blade Length: 165 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 51 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-nakiri-165mm-204.png&&&5&&&||&&&||&&&@@@ ankudape12&&&AnryuShiroPetty120&&&Anryu Kurouchi Damascus Petty 120mm&&&Established in the 1870s, the Anryu family, led by fourth-generation blacksmith Katsushige Anryu, are renowned for their finely crafted knives. Katsushige, while passing the business onto his apprentice Ikeda san, continues to create exceptional gyuto knives featuring multi-layer soft iron cladding over a White #2 high carbon steel core. These reactive blades require hand drying after washing the blades. With an appeal for various cutting styles, we're proud to offer these expertly made, aesthetically pleasing knives that deliver great value.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2 (White Paper #2)
  • Cladding: Iron / Damascus
  • Edge Grind: Even
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Steel: White #2
  • Weight: 2.2 oz (62 g)
  • Blade Length: 120 mm
  • Total Length: 246 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-120mm-90.png&&&5&&&||&&&||&&&@@@ ankudape15&&&AnryuShiroPetty150&&&Anryu Kurouchi Damascus Petty 150mm&&&Founded in the 1870s, the Anryu family has a rich history in crafting exceptional knives, passing the legacy onto Katsushige Anryu, a fourth-generation blacksmith. Recently, Anryu handed over the reins to his long-time apprentice, Ikeda san, yet continues to remain actively involved in daily blacksmithing.

    Their exceptional pettyknife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2 (White Paper #2)
  • Cladding: Iron / Damascus
  • Edge Grind: Even
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Steel: White #2
  • Weight: 2.6 oz (74 g)
  • Blade Length: 150 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 34 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-150mm-153.png&&&0&&&||&&&||&&&@@@ ankudasa16&&&AnryuShiro-Santoku&&&Anryu Kurouchi Damascus Santoku 165mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.

    The Anryu Kurouchi Damascus Santoku is constructed from Shirogami #2 high carbon steel with a multilayer soft iron cladding. The steel is hardened to 61-62 HRC. Shirogami #2 or White #2 is a high carbon steel that is liked for its high level of edge retention and relative ease of sharpening. The outer layer, or jigane, is finished with a rustic kurouchi coating. The kurouchi finish fades into a nice layered or suminagashi blade road. This is a good-looking knife, but it is reactive and will require care with cleaning and drying during and after use.

    This hand-hammered santoku is thin at the edge and comes out of the box fairly sharp. A few strokes on a fine stone will reveal a razor-like edge. The choil and neck area are nicely finished, as is the basic but well-made oval rosewood handle.

    There is a lot of knife here for the money. Lovely looks, a light, well-balanced feel, and excellent fit and finish sum up this high-value santoku. Check out this great performer. You'll be glad you did.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2
  • Cladding: Iron Damascus
  • Finish: Kurouchi
  • HRC: 61
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (142 g)
  • Blade Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-santoku-165mm-190.png&&&5&&&||&&&||&&&@@@ aprema&&&EPRetractable&&&Apex Retractable Magnet&&&New for 2019! This Retractable Magnet for the Edge Pro Apex helps you keep your blade stuck to the table of the machine and it works really well!

    You may find the occasional knife where the magnetism will hinder your ability to sharpen. So instead of permanently attaching the magnet under the table, we found a way that allows the user to quickly and easily activate and deactivate the magnet by raising and lowering it, no tools required. Use the magnetic knife sharpener when it's helpful, lower the magnet when it's not. Quick and simple. Just the way we like it.

    Installing the Edge Pro Apex table magnet accessory on new machines is VERY simple. The housing press fits (tightly) under the table. For older models, you may have to replace the leg screws (which will be provided) to make room for the magnet.

    ***ONLY FITS THE APEX MODEL****&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-retractable-magnet-90.png&&&5&&&||&&&||&&&||@@@ ar1kshst&&&Arashiyama1K&&&Arashiyama 1K Sharpening Stone&&&The Arashiyama 1000 Grit Water Stone is one of our favorite mid grit stones for its ease of use, affordability, and versatility across a wide range of knife steels. It is a fast cutting stone with excellent tactile feedback, making it easy to control pressure and angle while sharpening. This stone works equally well for routine edge maintenance or for refining an edge after coarse stone work.

    The finish left by the Arashiyama 1000 is crisp and toothy, making it a great choice as a final stone for many kitchen knives. It bites well into food and provides excellent performance for daily cooking tasks. This balance of speed, feedback, and edge quality makes it a dependable and forgiving stone for both beginners and experienced sharpeners. Care Instructions: Soak briefly before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
  • Brand: Arashiyama
  • Grit: 1000
  • Stone Type: Water Stone
  • Size: 210 x 72 x 25 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-122.png&&&5&&&||&&&||&&&||@@@ takenoko8000&&&Arashiyama6000x&&&Arashiyama 6K (Takenoko)&&&The Arashiyama 6000 Grit Water Stone, also sometimes referred to as the Takenoko 8000, is a fast cutting finishing stone that offers excellent feedback and a refined edge suitable for everyday kitchen knives. It works well as a final stone in a sharpening progression and leaves a clean, crisp edge that performs well in real world cooking. This stone is splash and go but will absorb some water, making it easy to use and forgiving in a wide range of sharpening styles.

    This stone sits in a very desirable balance point between hardness and feel. It is relatively hard without feeling glassy, providing a smooth and enjoyable sharpening experience. A light slurry can be raised easily if desired to further refine the edge. Durable, versatile, and easy to maintain, this stone represents outstanding value in the 6000 grit and above finishing stone category and remains a proven choice that continues to perform despite newer options entering the market. Care Instructions: Splash with water before use or soak briefly if desired. Keep the surface wet during sharpening. Allow the stone to dry fully between sessions. Do not permasoak.
  • Brand: Arashiyama
  • Also Known As: Takenoko
  • Stone Type: Finishing Water Stone
  • Grit: 6000
  • Soak Type: Splash and Go
  • Dimensions: 210 x 72 x 25 mm
  • Use: Final Edge Refinement and Polishing&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-6k-takenoko-71.png&&&5&&&||&&&||&&&||@@@ arbdpakn80&&&Artifex-Paring&&&Artifex BD1N Paring Knife 80mm&&&BD1N is a high-chromium, high-carbon stainless steel produced by Carpenter Technology in the United States, and it sits at the foundation of everything in the Artifex line. Hardened to HRC 61 on this paring knife, it delivers edge retention and sharpness well beyond what most knives at this price point are capable of — which is exactly the point. CKTGs Artifex line exists to give professional cooks and serious home cooks access to genuinely capable steel without the cost or anxiety that comes with carrying expensive knives into demanding environments.

    At 80mm the blade length hits the most useful range for in-hand paring work — compact enough for precise control through peeling, trimming, and detail cuts, long enough to handle fruit, small vegetables, and the kind of repetitive hand tasks where the size and feel of the knife in the grip matters more than reach. The blade runs 1.8mm at the heel with a 20mm height and a 50/50 bevel at 15 degrees per side, producing a fine, precise edge that stays sharp through sustained daily use on a wide range of tasks. At 2.2 oz the knife barely registers in hand, which is the right feel for extended paring sessions. The full-tang G-10 handle provides a secure, moisture-resistant grip and includes a relieved spine and slight heel bevel — small details that reflect the attention to fit and finish that distinguishes this line. It pairs naturally with the Artifex II gyuto for cooks building a two-knife kit that can handle anything a professional kitchen delivers.

    What Customers Are Saying: Reviewers who own both the Artifex II gyuto and this paring knife consistently describe the two as a natural pair — the same steel, the same construction philosophy, and the same strong value at different sizes. Edge retention is the most frequently praised attribute, with multiple owners noting the knife holds its factory edge through weeks of daily home use without needing attention. A bartender who bought several as gifts for colleagues describes every recipient loving them — including one who nicked herself borrowing it, unaware of how sharp it actually was. One detailed reviewer specifically calls out 80mm as the ideal paring length for in-hand dexterity and praises the BD1N steel for being both easy to sharpen and hard enough to hold an edge — a combination that is harder to find than it sounds at this price.

    Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between sessions. Avoid hard bones and frozen foods.

    &&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-114.png&&&5&&&||&&&||&&&@@@ riariigy21&&&ARTIFEX2G210&&&Artifex II BD1N Gyuto 210mm&&&The Artifex II is CKTGs own knife, designed specifically for professional cooks who need serious edge performance without the anxiety of carrying an expensive blade into a busy kitchen. At HRC 63, Carpenter BD1N is among the highest-performing stainless steels available in this price range — harder than most production knives, which translates directly into exceptional edge retention through long shifts and demanding prep. The blades are manufactured to CKTGs specifications using American-made BD1N steel, and the result has become one of the best-selling knives in the catalog among line cooks across the country.

    The blade is laser cut from BD1N mono steel with a thin grind — 2.2mm at the heel tapering toward a fine edge at 16 degrees per side — that gives the knife a fast, precise feel well beyond what the price would suggest. At 210mm blade length and 44.6mm height the profile is versatile and well proportioned, with enough belly for comfortable rocking cuts and a flat section near the heel that handles push cutting efficiently. At 6.2 oz the knife is light enough to use for extended periods without fatigue. The G-10 fiberglass handle scales are attached with two rivets, essentially impervious to moisture, and built to absorb the kind of daily punishment that a professional kitchen delivers. One note worth passing on from multiple reviewers: the choil has sharp edges out of the box that benefit from a few minutes with sandpaper — a quick fix that several owners mention as the only thing standing between this knife and perfection.

    What Customers Are Saying: The reviews on this knife span culinary school instructors, sushi chefs, home cooks making their first Japanese knife purchase, and line cooks who have been using it daily for years. A culinary instructor in Boston has purchased close to 30 of these for students and gives them to graduates as a gift — a more meaningful endorsement than any individual review. Professional cooks describe it as the knife that holds its edge better than anything else in their kit, with one owner comparing it favorably to a knife at four times the price. First-time Japanese knife buyers consistently describe the out-of-the-box sharpness as a genuine revelation. Edge retention is the most frequently cited strength, with multiple owners noting they used it for weeks or months before the first sharpening was needed. It has been purchased as a gift repeatedly, given away to friends and family, and repurchased — sometimes multiple times by the same buyer.

    Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. The steel responds well to water stones and strops readily between sessions. Avoid hard bones and frozen foods. A quick pass on a honing rod during service will extend edge life considerably.

    &&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-ii-bd1n-gyuto-210mm-sale-164.png&&&5&&&||&&&||&&&||@@@ at14dipl&&&AtomaBIG-140&&&Atoma 3" x 8" Plate 140 Grit&&&The Atoma 140 Diamond Plate is one of the most versatile and practical tools you can add to a sharpening setup. Whether you are building your first kit or refining a professional bench, this plate solves multiple problems with one durable solution. The diamond abrasive is embedded in a dot matrix pattern on a stainless steel sheet and mounted to a rigid aluminum base, creating a flat, stable surface that stays true over time.

    At 140 grit, this plate is aggressive and fast cutting. It is ideal for chip repair, bevel setting, and heavy stock removal on hard steels. Many sharpeners use it primarily as a flattening plate to restore dished water stones. The open dot pattern allows swarf and slurry to clear efficiently, reducing suction and keeping the plate cutting freely. It will abrade virtually any water stone on the market and do so quickly. The 140-grit diamond sheet can also be replaced when worn, extending the life of the base and increasing long-term value.

    Care Instructions: Rinse clean after use and allow to dry thoroughly. Use light pressure and let the diamonds do the work. Avoid dropping the plate or striking hard surfaces to maintain flatness.

  • Brand: Atoma
  • Grit: 140
  • Type: Diamond Sharpening Plate
  • Construction: Diamond abrasive on stainless sheet with aluminum base
  • Use: Heavy stock removal and water stone flattening
  • Length: 210 mm
  • Width: 75 mm
  • Thickness: 10 mm
  • Weight: 1 lb, 3.2 oz (544 g)&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-140-grit-43.png&&&5&&&||&&&||&&&@@@ atoma325400pad&&&AtomaBIG-400&&&Atoma 3" x 8" Plate 400 Grit&&&The Atoma 400 Diamond Plate fills the gap between heavy repair work and true edge refinement. If the 140 grit is your bulldozer, the 400 is your precision grading tool. It offers controlled stock removal while still cutting quickly, making it an excellent choice for bevel setting, light chip repair, and transitioning into mid-grit stone work. The diamond abrasive is arranged in a dot matrix pattern on a stainless steel sheet and mounted to a rigid aluminum base, ensuring long-term flatness and consistent performance.

    The 400-grit plate is aggressive enough to shape edges efficiently, yet refined enough to leave a clean scratch pattern that makes progression to 800 or 1000 grit stones seamless. Many sharpeners also use the 400 as a maintenance flattening plate for water stones when less material removal is required than with a 140. The spaced dot design helps clear swarf and reduces suction, allowing the plate to glide smoothly across stones. Like other plates in the series, the diamond sheet can be replaced when worn, extending the useful life of the tool and protecting your investment.

    Care Instructions: Rinse thoroughly after use and allow to dry completely. Use moderate pressure and let the diamonds cut efficiently. Avoid dropping or striking the plate to preserve flatness.

  • Brand: Atoma
  • Grit: 400
  • Type: Diamond Sharpening Plate
  • Construction: Diamond abrasive on stainless sheet with aluminum base
  • Use: Bevel setting, light repair, stone flattening
  • Length: 210 mm
  • Width: 75 mm
  • Thickness: 10 mm
  • Weight: 1 lb, 3.1 oz (542 g)&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-400-grit-50.png&&&5&&&||&&&||&&&@@@ atrepa140gr&&&Thin140Grit&&&Atoma Replacement Pads 140 Grit&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.

    The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.

    Size - 210mm x 75mm x 1mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-140-grit-115.png&&&0&&&||&&&||&&&@@@ atrepa400gr&&&Thin400Grit&&&Atoma Replacement Pads 400 Grit&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.

    The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.

    Size - 210mm x 75mm x 1mm

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-114.png&&&0&&&||&&&||&&&@@@ bamapa&&&BalsaStrop11&&&Balsa Strop 3" x 11"&&&This balsa strop pad has a magnetic back and can easily be used with the Richmond hone base. The idea behind balsa wood as a strop medium is that a balsa surface is soft but rigid. When you apply compound you are creating a custom honing surface. The compound particles embed and stay in place while you are working, and it’s easy to sand the surface clean and flat when the compound is spent. This provides a cheap and easy way to experiment with a variety of different honing compounds that you can mix and match with low cost and good results.

    &&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-11-54.png&&&5&&&||&&&||&&&@@@ 8balsastrop&&&BalsaStrop8&&&Balsa Strop 3" x 8"&&&8" Balsa Strop. This strop has a magnetic backing and fits on our Richmond 8" strop base.&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-8-50.png&&&5&&&||&&&||&&&||@@@ bachset&&&Bamboo-Black-Box&&&Bamboo Chopstick Set&&&Bamboo chopsticks have a lighter, more flexible feel in the hand than wood, and a natural texture that many people prefer for everyday use. This set includes five pairs with a classic Japanese minimalist print at the handle end - clean, understated designs in a range of colors that give the set visual variety without being busy. The gift box packaging makes this the most presentation-ready option in the CKTG chopstick lineup, which makes it a natural choice when you want something that looks considered straight off the shelf.

    The non-slip design runs along the lower portion of each chopstick and gives you reliable grip on food without requiring the extra finesse that fully smooth chopsticks demand. At 22.5cm these are a standard adult length that works comfortably for most hand sizes. The bamboo construction keeps each pair light and natural-feeling in the hand. These are made in China with Japanese design elements - worth knowing if origin matters for your purchase.


    Care Instructions: Hand wash only with mild soap and warm water. Do not microwave or put in the dishwasher. Dry thoroughly after washing - bamboo can crack if left wet or subjected to prolonged heat exposure.​​​​​​​​​​​​​​​​&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bamboo-chopstick-set-117.png&&&0&&&||&&&||&&&@@@ bester1200&&&Bester1200WaterStone&&&Bester 1200 Grit Stone&&&The Bester 1200 Grit Water Stone is a strong performing medium grit stone that combines fast cutting speed with a refined finish that is slightly finer than a typical 1000 grit. It requires a thorough soak before use, after which it cuts quickly and develops a smooth, even slurry that helps refine edges efficiently. This stone offers excellent tactile feedback with a distinctive feel that many sharpeners appreciate.

    During use, the Bester 1200 forms a wide grey slurry within a few minutes and benefits from adding small amounts of water to keep the surface active. It excels at removing heavy scratches left by coarser stones and evens out rough bevels all the way to the tip of the edge. Durable and slow wearing, it delivers consistent results across a wide range of steels and represents excellent value for a mid grit stone. Care Instructions: Soak thoroughly before use. Keep the surface wet during sharpening and add water as needed to maintain slurry. Do not permasoak. Allow the stone to dry fully between sessions.
  • Brand: Bester
  • Stone Type: Water Stone
  • Grit: 1200
  • Dimensions: 212 x 75 x 25 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bester-1200-grit-stone-72.png&&&5&&&||&&&||&&&||@@@ bifishst6&&&Bitey-Combo&&&Bitey Finisher Sharpening Stone #600/#1200&&&The Shibata Bitey Finisher is a practical combination waterstone designed by master sharpener Takayuki Shibata for cooks who want an edge with bite, not just polish. Instead of chasing an ultra-fine mirror finish, this stone creates a refined, micro-textured edge that grips tomato skins, peppers, onions, proteins, and everyday prep ingredients with confidence.

    The dual-grit layout gives you two useful finishing stages in one compact stone. Use the 600-grit side to establish a clean, toothy microbevel, then move to the 1200-grit side to refine the edge while preserving the grab and feedback that make a kitchen knife feel lively on the board. The firm abrasive body helps maintain a consistent bevel and resists wearing too quickly, making this a smart finisher for working cooks and home sharpeners who value real cutting performance over showy polish.

    Care Instructions: Soak briefly before use, keep the surface wet while sharpening, and flatten as needed to maintain an even working surface. After sharpening, strop lightly on leather, denim, or newspaper to clean up the edge without removing too much bite.

  • Designer: Takayuki Shibata
  • Stone Type: Combination Waterstone
  • Grits: 600 / 1200
  • Purpose: Sharpening with refined bite
  • Use: Brief soak or splash-and-go style use
  • Finish: Toothy, practical edge for everyday prep
  • Origin: Japan&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bitey-finisher-sharpening-stone-600-1200-76.png&&&0&&&||&&&||&&&||@@@ hobust3x&&&BovineStrop11&&&Bovine Strop 3" x 11"&&&The Richmond Bovine Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.

    Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned bovine magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various pastes with excellent results.

    You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.

    &&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-11-91.png&&&4.5&&&||&&&||&&&||@@@ 8inlest&&&BovineStrop8&&&Bovine Strop 3" x 8"&&&This leather strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on leather. Both work equally well.

    &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-136.png&&&4.5&&&||&&&||&&&||@@@ batalestfore&&&EPBovineStrop1x6&&&Bovine Strop for Edge Pro 1" x 6"&&&We've combined two popular items: the bark-tanned honing leather attached to an Edge Pro plate to allow you to strop on the Edge Pro.

    You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-for-edge-pro-1-x-6-53.png&&&4.5&&&||&&&||&&&||@@@ bovinestrop3x8&&&BuffaloStrop8&&&Buffalo Strop 3" x 8"&&&New color and finish on the leather as of 6/11/2023.

    This buffalo strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on buffalo leather. Both work equally well.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-8-65.png&&&0&&&||&&&||&&&||@@@ bumpersticker&&&Honor&&&Bumper Sticker&&&Let’s be honest—your knives probably *are* sharper. Now you can prove it without saying a word. This CKTG bumper sticker delivers the message loud and clear with a little humor and just the right amount of attitude.

    Perfect for your car, toolbox, sharpening station, or anywhere you want to show off your edge (literally). It’s a fun way to connect with fellow knife nerds and get a few laughs along the way. Results may vary depending on your sharpening skills.

    Care Instructions: Apply to a clean, dry surface. Press firmly and smooth out any air bubbles for best adhesion.

  • Brand: Chefknivestogo
  • Type: Bumper Sticker
  • Message: My Knives Are Sharper Than Your Honor Student
  • Use: Car, Toolbox, Workbench
  • Color: White with Black/Red Print&&&&&&1.49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-145.png&&&5&&&||&&&||&&&@@@ cacodpocl&&&146965&&&Cape Cod Polishing Cloths&&&Cape Cod Metal Polishing Cloths are pre-moistened cotton cloths infused with just the right amount of polish, making them an easy and effective way to remove patina and restore shine to carbon steel knives and other metal surfaces. Just wipe the blade gently and then buff it clean with a dry cloth—microfiber works especially well for a clean, streak-free finish.

    These cloths are simple to use and highly effective. Rub the surface lightly for general cleaning or apply more pressure for tougher spots. Be sure to buff the polish off while it’s still wet—do not rinse it off with water. The polishing cloths are reusable and will continue working even after they become discolored, lasting through many uses until they eventually wear out.

    Customers Are Saying: Users love how easy these cloths make it to clean and restore carbon steel. They’re especially popular for removing patina and bringing back a bright finish without the mess of traditional liquid polishes.

    Care Instructions: Do not wash the polishing cloths—this will remove the active polishing compound. They are designed to be reused many times, even after darkening. Buffing cloths, however, can be hand washed separately and air dried for continued use.

    Each cloth is reusable and will last through many applications until it naturally wears out.

  • Product: Cape Cod Metal Polishing Cloths
  • Material: Cotton Cloth with Polishing Compound
  • Use: Removes patina and polishes metal surfaces
  • Application: Wipe on, then buff off with dry cloth
  • Reusable: Yes, until cloth disintegrates
  • Care: Do not wash polishing cloths; buffing cloths may be hand washed&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cape-cod-polishing-cloths-169.png&&&4&&&||&&&||&&&@@@ catpleflgott&&&EarsFlat-Plate&&&Cat Face "Ears Flat Got That" Plate 4.75"&&&This blue and white Cat Face plate features “Ears Flat Got That,” a wide-eyed feline with flattened ears and a knowing little smile. His bold indigo markings and expressive face give him a confident, slightly mischievous personality while still fitting beautifully into a classic Japanese blue and white collection. Playful, modern, and full of character.

    Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a fun ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.

    Care Instructions: Dishwasher and microwave safe. Not intended for oven use.

  • Design: Ears Flat Got That Blue and White Cat Face
  • Origin: Japan
  • Material: Ceramic
  • Diameter: 4.75 inches
  • Microwave Safe: Yes
  • Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-ears-flat-got-that-plate-4-75-2.png&&&0&&&||&&&||&&&@@@ catfahpl4x4&&&Hokuro-Plate&&&Cat Face "Hokuro" Plate 4.75"&&&"Hokuro" means "Beauty Mark" in Japanese, and this blue and white Cat Face plate features “Hokuro,” affectionately named for the distinctive beauty mark on his cheek. His wide eyes, simple lines, and bold indigo cap give him a slightly surprised, sweet expression full of personality. The clean blue tones feel modern while still fitting beautifully into a classic Japanese blue and white collection.

    Measuring 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a charming ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.

    Care Instructions: Dishwasher and microwave safe. Not intended for oven use.

  • Design: Hokuro Blue and White Cat Face (SHICHITA)
  • Origin: Japan
  • Material: Ceramic
  • Diameter: 4.75 inches
  • Microwave Safe: Yes
  • Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-hokuro-plate-4-75-2.png&&&5&&&||&&&||&&&@@@ catplm4x4&&&Maru-Plate&&&Cat Face "Maru" Plate 4.75"&&&This blue and white Cat Face plate features “Maru,” a round-faced feline with bold indigo markings and a wide-eyed expression full of personality. The clean lines and layered blue tones feel modern while still fitting beautifully into a classic Japanese blue and white collection. Playful, slightly serious, and undeniably charming.

    At 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a great ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.

    Care Instructions: Dishwasher and microwave safe. Not intended for oven use.

  • Design: Maru Blue and White Cat Face (SHICHITA)
  • Origin: Japan
  • Material: Ceramic
  • Diameter: 4.75 inches
  • Microwave Safe: Yes
  • Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-maru-plate-4-75-2.png&&&5&&&||&&&||&&&@@@ catfapl4&&&MeowStar-Plate&&&Cat Face "Meowchelin Star" Plate 4.75"&&&This blue and white Cat Face plate features “Meowchelin Star,” a round striped feline with wide eyes and bold indigo markings that radiate charm. His expressive face and hand-drawn stripes give him a lively, almost animated personality while still fitting beautifully into a classic Japanese blue and white collection. Playful, distinctive, and easy to mix with other Japanese ceramics.

    Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a great ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.

    Care Instructions: Dishwasher and microwave safe. Not intended for oven use.

  • Design: Meowchelin Star Blue and White Cat Face
  • Origin: Japan
  • Material: Ceramic
  • Diameter: 4.75 inches
  • Microwave Safe: Yes
  • Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-plate-4-75-45.png&&&5&&&||&&&||&&&@@@ cattotebag&&&788-077&&&Cat Tote Bag&&&This 100% cotton tote bag features an adorable cat face design and can be worn like a backpack using the dual drawstring straps. Measuring 17" x 13.5", it’s perfect for everyday errands, shopping, or carrying your favorite books. Wash separately before first use to avoid any color transfer from the natural dyeing process.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-tote-bag-55.png&&&0&&&||&&&||&&&@@@ cckbonechopper&&&KF1602&&&CCK Bone Chopper&&&Chan Chi Kee is the largest cleaver manufacturer in the world, and the Bone Chopper is the knife in their lineup that makes that claim feel entirely credible. This is not a vegetable slicer, a general-purpose cutter, or a crossover tool. It is a dedicated bone chopper - 852g of carbon steel with an 8mm spine - built specifically for the kind of work that would damage every other knife in the CCK range. Whole carcass breakdown, thick joint work, heavy stock bones, hard cuts that need mass and momentum rather than finesse. If that is what you need, this is the knife for it.

    The blade runs 228mm with a 101mm height - broad enough to stay stable through a heavy chop and thick enough at the spine to absorb the kind of repeated impact that would crack a thinner blade. The carbon steel is deliberately kept at a softer temper for this type of work: a harder steel would be more prone to chipping under bone contact, while the softer carbon takes a working edge, sharpens back quickly after a hard session, and holds up over years of use without showing damage. The barrel-shaped wooden handle keeps the grip simple and secure. Minor cosmetic marks over time are normal and expected on a tool used this hard - they are signs of a knife doing its job. Note that finish sharpening service is not available for this knife, and neither the CKTG cleaver saya nor the tiger wood cleaver stand fit this model. A felt blade guard is recommended for storage.

    What Customers Are Saying: Owners describe this as a knife that simply does not flinch. Whole goat breakdown, thick cured ham bones, heavy stock prep - multiple reviewers report putting it through demanding work over years without a single chip or ding in the blade. One restaurant owner notes it has held up through consistent professional use for over four years with minimal maintenance. The general consensus is that this is a tool you buy once and keep for a very long time, and several owners with extensive knife collections note it delivers as much satisfaction in daily use as knives costing many times more. Reviewers are consistent on one point: this is a bone chopper, not a multipurpose cleaver, and within that role it is essentially without peer at its price point.

    Care Instructions: The Bone Chopper is made from carbon steel and requires careful drying after every use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to impact work and resharpen as needed on quality water stones - the softer carbon steel sharpens easily and responds well to regular maintenance. Store with a felt blade guard to protect both the edge and surrounding items.

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-bone-chopper-321.png&&&5&&&||&&&||&&&@@@ ccksmclstha&&&KF1813&&&CCK Cai Dao KF1813 Stainless&&&Most CCK cleavers pair a carbon or stainless blade with a traditional wood or composite handle. The KF1813 takes a different approach - both the blade and the handle are stainless steel, making this one of the most low-maintenance knives in the entire CCK lineup. There is nothing to oil, nothing to dry carefully, nothing to worry about. It is a tool built for cooks who want the performance of a CCK cai dao with essentially zero upkeep demands.

    Cai dao translates as vegetable knife, and that is exactly what this is built for. The blade is ground thin - 2mm at the spine - which gives it the kind of light, fast cutting feel that makes CCK cleavers so easy to reach for. At 192mm it is compact and nimble, with a flat edge profile that delivers full board contact on push cuts and a wide face that doubles as a bench scraper between tasks. Boneless proteins, aromatics, and the full range of vegetable prep are well within its comfort zone. Bones, frozen foods, and hard materials are not - the geometry is tuned for precision, not brute force. Note that the standard CKTG cleaver saya does not fit this model due to size differences.

    What Customers Are Saying: Owners describe this as a knife that is immediately impressive out of the box - razor sharp, light in hand, and easy to control. Professional cooks mention reaching for it during busy service and finding that colleagues notice. Several reviewers bought additional units as gifts after becoming attached to the first, and the ease of maintenance that the full stainless construction provides is consistently noted as a meaningful advantage in a working kitchen environment.

    Care Instructions: The KF1813 is fully stainless and very easy to maintain. Hand wash with mild soap and dry after use. Avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip or in a blade guard to protect the edge. Sharpen on quality water stones and maintain with a ceramic rod between full sharpenings.

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-cai-dao-kf1813-stainless-91.png&&&5&&&||&&&||&&&@@@ cckkaukoch&&&KF1411&&&CCK Kau Kong Chopper&&&Most CCK cleavers are slicers - thin blades built for vegetables, boneless proteins, and fine prep work. The Kau Kong is the exception. This is CCK's dedicated bone chopper, a thick-spined carbon steel cleaver built for the jobs that would damage every other knife in the lineup. Poultry breakdown, chicken bones, tough cuts that need mass and momentum rather than finesse - this is where the Kau Kong earns its place. Chan Chi Kee has been producing traditional Chinese cutlery in Hong Kong for generations, and the Kau Kong represents the working end of that tradition: a serious tool for serious tasks.

    The blade is broad and tall with a 7mm spine that gives the knife the forward weight needed to power through bone cleanly. At 695g it has genuine heft, yet CCK has ground it well enough that it feels more maneuverable in hand than those numbers suggest - the balance point keeps chopping controlled rather than fatiguing. The blade height tapers from 135mm at the front to 110mm at the back, a geometry that concentrates mass where you need it most on the chop. The softer carbon steel is a deliberate choice for a bone cleaver: it absorbs repeated impact better than a harder steel would, and it sharpens back to a working edge quickly after a heavy session on poultry or tougher cuts.

    What Customers Are Saying: Owners who use this knife professionally describe it as genuinely transforming repetitive tasks like breaking down whole chickens - making work that used to feel like labor feel almost effortless by comparison. The forward weight and grind draw specific praise for making bone cuts clean and decisive without requiring excessive force. One experienced cleaver user with Sugimoto cleavers in their collection notes the Kau Kong holds its own as a hybrid chopper and slicer that satisfies a wide range of tasks for both professional and home cooks. The carbon steel gets consistently positive marks for how easily it sharpens back to a working edge after heavy use.

    Care Instructions: The Kau Kong is made from carbon steel and requires careful drying after each use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to chopping work and inspect the edge regularly - the softer steel is easy to sharpen but will show wear faster than a thin-ground slicer after bone work. Resharpen as needed on quality water stones to keep the edge performing.

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kau-kong-chopper-311.png&&&5&&&||&&&@@@ chchikeeslkf&&&KF1302-New-One&&&CCK KF1302 Cai Dao&&&Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the KF1302 Cai Dao represents the more refined end of their cleaver lineup. Where the KF1303 is the workhorse sangdao that most people reach for first, the KF1302 is longer and slightly taller - built with a focus on finesse cutting rather than general prep. Cai dao translates roughly as vegetable knife, and that is exactly what this is optimized for: clean, controlled, precise work on produce.

    The blade is high-carbon steel ground notably thin, which is what gives it the feedback and edge precision that fine prep work demands. Julienning, chiffonade cuts, paper-thin slicing of vegetables and aromatics - this is where the KF1302 earns its place. The thin geometry means it glides rather than wedges, and the flat edge profile gives you full board contact on push cuts. Like all CCK carbon steel knives it will develop a patina with use, which is normal and expected. This knife is not for bones, frozen foods, or hard ingredients of any kind - the edge is tuned for finesse and should be used accordingly. Note that no saya is available for this model.

    Care Instructions: The KF1302 is made from high-carbon steel and requires attentive care to prevent rust. Wipe and dry the blade immediately after each use and never leave it soaking or in a dishwasher. Avoid leaving acidic foods on the edge for any length of time. Apply a light coat of food-safe oil such as camellia oil before extended storage. Use a wood or rubber cutting board and avoid any twisting or lateral pressure on the edge during use.

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kf1302-cai-dao-29.png&&&5&&&||&&&@@@ cckcleaver1&&&BIGLARGEKF1103&&&CCK Large Slicer&&&If the KF1303 is the knife that converts people to Chinese cleavers, the Large Slicer is what they reach for once they are fully converted. Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the KF1103 follows the same fundamental philosophy as the rest of the lineup - thin carbon steel, honest construction, performance that routinely surprises cooks who expect a knife this size to feel unwieldy. In China and across much of Asia the cleaver is the default all-purpose kitchen knife, and at this scale it is easy to see why: more blade height means more knuckle clearance, more surface for bench scraping, and a presence on the board that makes high-volume prep feel genuinely efficient.

    The blade is ground thin for its size - thin enough to take an impressively sharp edge and move through dense vegetables, proteins, and aromatics without wedging. The flat profile gives full board contact on push cuts, and the tall face doubles as a wide bench scraper between tasks. Carbon steel means it will develop a patina with use and requires attentive drying after each session, but the trade-off is an edge response and sharpening ease that stainless simply cannot match at this price point. At 411g the knife is notably lighter than its dimensions suggest, which is one of the details that consistently catches first-time users off guard. This is not a bone chopper - it is a high-performance slicer that happens to be large, and should be used accordingly. Note that the CKTG cleaver saya does not fit this model.

    What Customers Are Saying: Professional chefs with years of experience describe this as one of the best knives they have owned at any price, and several note it replaced most of their knife roll for daily prep. The combination of size and surprising lightness draws consistent praise - cooks with larger hands in particular find the 110mm blade height gives them the knuckle clearance that smaller cleavers lack. Edge retention and sharpening ease get high marks across the board, with multiple owners noting it takes an edge comparable to much more expensive Japanese knives. Many buyers come to this knife after the KF1303 and describe it as the natural upgrade - a little taller and longer, but with the same essential character. A recurring theme is that this knife makes cooking more enjoyable, not just more efficient.

    Care Instructions: The CCK Large Slicer is made from carbon steel and will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Use wood or rubber cutting boards and avoid bones, frozen foods, and hard materials - this is a slicer, not a chopper.

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-large-slicer-332.png&&&5&&&||&&&@@@ cckcleaver3&&&KF2205&&&CCK Li'l Rhino Cleaver&&&Every other CCK cleaver in the lineup follows the same general template: tall, flat, rectangular, built for push cuts and board contact. The Lil Rhino throws that template out entirely. Named for its resemblance to a rhinoceros horn, this is a curved, pointed carbon steel blade that brings a completely different set of skills to the cutting board. It is not a substitute for the KF1303 or the KF1912 - it is something else, a tool with its own logic and its own rewards for cooks willing to learn it.

    Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the Lil Rhino represents the more unconventional end of their range. The curved edge runs all the way to the pointed tip, giving you more usable edge length than the profile might suggest - useful for portioning fillets, working between bones, removing skin, and making drawing cuts that a flat cleaver simply cannot execute. The pointed tip gets into tight spaces with ease. At 215mm and 240g it is compact and lighter than it looks, and the carbon steel blade sharpens effortlessly, taking a keen edge on basic stones and holding it through hard use. Fit and finish are utilitarian rather than refined, which is exactly what you should expect from a working tool at this level. Note that finish sharpening service is not available for this knife, and the standard CKTG cleaver saya does not fit this model.

    What Customers Are Saying: Reviewers consistently describe the Lil Rhino as a knife that starts as a curiosity and ends up as a kitchen staple. Several bought it on impulse for the look alone and found themselves reaching for it daily. The edge gets high marks across the board - the carbon steel sharpens quickly and holds well, with multiple owners noting it performs at a level well above its price point. Professional cooks mention using it through full shifts and having coworkers ask about it. The curved profile takes a session or two to get comfortable with, particularly for cooks accustomed to flat-edge technique, but those who put in the time consistently report it becoming one of the most versatile knives they own. The pointed tip draws specific praise for its usefulness on proteins and fish.

    Care Instructions: The Lil Rhino is made from carbon steel and will develop a patina with regular use. Wipe and dry the blade after every use and avoid leaving it wet or in contact with acidic foods for any length of time. Hand wash only - no dishwasher. Apply a light coat of camellia oil before storage, especially if the knife will sit unused for more than a few days. Use wood or rubber cutting boards to protect the edge and avoid lateral stress on the blade during use.

    &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-li-l-rhino-cleaver-309.png&&&4.5&&&||&&&||&&&@@@ cckcleaver2&&&KF1303&&&CCK Small Cleaver KF1303&&&Chan Chi Kee has been making cleavers in Hong Kong for generations, and the KF1303 is the knife that put them on the map for Western cooks. This style of knife - called a sangdao, or small Chinese chef knife - is built for speed and precision rather than brute force. It is not a bone chopper. What it is, is one of the most capable and enjoyable vegetable and protein knives you can put on a cutting board, and it has earned a devoted following among home cooks and professionals alike. It was featured in Christopher Kimball's Milk Street Magazine, and demand jumped significantly as a result. That kind of attention does not happen by accident.

    The KF1303 is made from carbon steel with a kurouchi (black, as-forged) finish that adds surface toughness and gives the blade a distinctive, workmanlike look. The blade is notably thin for a cleaver - thin enough to take a keen edge and move through dense vegetables and boneless meats with very little resistance. A slight belly in the edge profile keeps the tip from digging into the board during fast chopping strokes. The flat of the blade doubles as a bench scraper for transferring prep work, and the wide face gives you a confident, stable platform for rocking cuts. At 210mm it is compact enough to feel nimble rather than intimidating, which is part of why so many people who pick one up never go back to a traditional chef knife.

    What Customers Are Saying: Owners describe this as a knife that consistently surprises people who expect a cleaver to feel heavy and unwieldy. The sharpness out of the box draws repeated praise, and many report that a quick session on a basic whetstone takes the edge to a level that makes hard vegetables feel like no resistance at all. Professional cooks mention reaching for it during full shifts across a wide range of tasks. Several long-term users note that it has quietly replaced the rest of their knife roll for daily prep. A common theme is that first-time cleaver users find the format clicks almost immediately, and a number of reviewers specifically note how well it handles garlic, ginger, and other fine work that you might not associate with a cleaver profile.

    Care Instructions: The KF1303 is made from carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of food-safe oil such as camellia oil if storing for any extended period. Do not use this knife on bones, frozen foods, or hard materials - it is a vegetable and boneless protein knife and should be treated accordingly.

    &&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-kf1303-158.png&&&5&&&||&&&||&&&@@@ ccksmstcl&&&KF1912&&&CCK Small Stainless Cleaver 205mm&&&Chan Chi Kee has been making Chinese kitchen knives in Hong Kong for generations, building a reputation on thin blades, honest construction, and performance that far exceeds what the modest appearance might suggest. The CCK lineup is the standard by which most Chinese cleavers are judged, and the stainless model exists for one clear reason: to give cooks who want the CCK experience without the maintenance demands of carbon steel a straight path in. This is the same fundamental knife - same profile, same thin geometry, same workhorse character - in a steel that shrugs off moisture and requires nothing more than a rinse and a dry.

    At 205mm the blade is compact and light, which is part of what surprises people who pick one up expecting something heavy and blunt. This is a vegetable slicer first and foremost, ground thin enough to move through produce, boneless proteins, and aromatics with very little resistance. The flat edge profile gives you full contact on push cuts, and the wide face does double duty as a bench scraper for moving prep work around the board. Stainless steel means sharpening is a touch more work than carbon, but the edge responds well to quality water stones and holds up reliably through daily use. Do not use this knife on bones, frozen foods, or hard materials - the blade is designed for finesse, not force.

    What Customers Are Saying: Owners consistently describe this as the knife that quietly took over their kitchen. Many who expected to use it occasionally for vegetable prep find it has become the first knife they reach for across nearly every task - vegetables, proteins, aromatics, and even bread. The lightweight feel draws particular praise, especially from cooks who found heavier knives tiring. Several reviewers note that the stainless version was a deliberate choice for ease of maintenance, and that it sharpens more easily than they anticipated. A common theme is that first-time cleaver users are genuinely surprised by how quickly the format clicks, and by how much more confident and efficient their prep work becomes as a result.

    Care Instructions: The CCK Small Stainless Cleaver is low-maintenance by design. Hand wash with mild soap and dry thoroughly after use - avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip, in a blade guard, or in a knife block to protect the edge between uses. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-stainless-cleaver-205mm-137.png&&&5&&&||&&&||&&&@@@ pacrchho&&&300248&&&Ceramic Crane Chopsticks Holder&&&Ceramic Crane Chopsticks Holder

    Add a graceful touch of Japanese artistry to your table setting with this ceramic chopsticks holder shaped like an origami crane. Designed to elevate your chopsticks off the table, it keeps them clean while adding a subtle decorative accent inspired by traditional Japanese symbolism.

    Each piece is made in Japan from smooth, durable ceramic with crisp detailing that captures the elegance of a folded paper crane — a symbol of peace and good fortune. Perfect for everyday meals or as part of a refined table presentation.

    Care Instructions: Hand wash or wipe clean with a soft cloth. Avoid abrasive cleaners.

  • Material: Ceramic
  • Shape: Origami Crane
  • Dimensions: 1.25" x 2.5" x 1.25"
  • Weight: 16 g
  • Made in Japan&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ceramic-crane-chopsticks-holder-32.png&&&0&&&||&&&||&&&@@@ ce320mesist&&&401&&&Cerax 320 Grit Standard Size&&&The Suehiro Cerax 320 is a fast-cutting coarse stone built for the heavy work that finer stones cannot do - chip repair, bevel reprofiling, and establishing a new edge geometry from scratch. The Cerax series uses a bond that releases fresh abrasive particles quickly, keeping the stone cutting efficiently without loading up. At 320 grit it removes material fast while leaving a scratch pattern that the 1K can clean up in reasonable time. It soaks quickly before use and comes with a rubber stone holder and a small cleaning stone included - a complete package that gets you sharpening right away.

    The Cerax line is one of our most consistently recommended stone series for cooks who want reliable, high-performing stones at an honest price. If you need a coarse stone that keeps up with hard carbon steels and damaged edges, this is a solid choice before moving up through 1K and beyond.

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-320-grit-standard-size-76.png&&&5&&&||&&&||&&&||@@@ ceraxcombo1k3k&&&CR-3800&&&Cerax Combo 1K/3K&&&Suehiro has been producing sharpening stones in Niigata Prefecture since 1932, and the Cerax line sits at the center of what makes the brand worth recommending — consistent, reliable stones that perform well across a wide range of steels and skill levels. For anyone getting serious about sharpening, a quality combination stone is the most practical first purchase, and this 1K/3K set gives you the two grits that do the most work in a typical sharpening session.

    The 1K side handles the heavy lifting — reprofiling a neglected edge, removing chips, or setting a new bevel on a knife that has lost its geometry. The 3K follows to refine that edge, smoothing out the scratch pattern left by the coarser grit and bringing the blade to a clean, functional sharpness suitable for most kitchen tasks. Both stones measure 185mm by 65mm, a standard size that accommodates most knife lengths comfortably. The 1K stone runs slightly thicker at 16mm versus 13mm for the 3K, reflecting the heavier use the coarser side typically sees over time. The box the set ships in doubles as a stone holder during sharpening, which keeps the setup stable and contained without needing a separate fixture. A small nagura is included for raising a slurry on the stone surface or cleaning the face between uses.

    What Customers Are Saying: Customers consistently describe these stones as an excellent value and a satisfying introduction to water stone sharpening. Beginners appreciate the accessible learning curve and find the sharpening process enjoyable even before technique is fully dialed in. More experienced users note that the stones produce a good slurry and respond well with regular flattening and attention from the included dressing stone. A few users mention that the combination box system works best at a sink or with a dedicated water source given how much slurry the stones generate, and suggest that those who already own a stone holder may prefer purchasing the individual Cerax stones separately. The consensus on edge quality is consistent — sharp results and strong performance for the price.

    Care Instructions: These are water stones — soak each side for 5 to 10 minutes before use to ensure the surface is fully saturated. Do not leave them submerged for extended periods, and allow them to dry thoroughly before storing. Keep the stones flat with regular lapping to maintain consistent sharpening results over time. Store in a dry location away from freezing temperatures.

    &&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-1k-3k-116.png&&&4.5&&&||&&&||&&&||@@@ chkntogorost&&&RoundBlack&&&Chef Knives To Go Round Sticker&&&The Chef Knives To Go Round Sticker is a simple, fun way to show your love for sharp edges and great gear. Featuring our classic CKTG logo, this high-quality sticker looks great on toolboxes, knife cases, water bottles, laptops, or anywhere you want to represent your favorite knife shop.

    At 2 3/4" in diameter, it’s the perfect size—easy to spot without being over the top. Durable and easy to apply, it sticks cleanly and holds up well with everyday use. Whether you're a home cook, pro chef, or sharpening enthusiast, it’s a small badge of honor for people who appreciate a seriously sharp knife.

    Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly and allow time to fully set. Avoid repeated repositioning once applied.

  • Diameter: 2 3/4"
  • Design: CKTG Logo
  • Shape: Round
  • Use: Laptops, Toolboxes, Knife Cases, Water Bottles&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chef-knives-to-go-round-sticker-119.png&&&0&&&||&&&||&&&@@@ chbaai10pa&&&BandAids&&&Chefknivestogo Band Aids 10 Pack&&&CKTG Band Aids 10 Pack. Sharp knives are great… until they remind you who’s in charge. These Chefknivestogo Band Aids are your official badge of honor for those “I’ll just do one quick cut” moments that didn’t go as planned.

    Keep a pack nearby whether you're prepping dinner, breaking down boxes, or showing off your new gyuto skills. Each bandage features the CKTG logo so even your minor kitchen mishaps can have a little style. Practical, funny, and honestly… you’ll probably need them.

    Care Instructions: For minor cuts only. Clean the wound before applying. Replace as needed and keep dry for best adhesion. If you need more than one… maybe slow down a bit.

  • Brand: Chefknivestogo
  • Type: Adhesive Bandages
  • Quantity: 10 Pack
  • Use: Minor Cuts and Scrapes
  • Design: CKTG Logo
  • Color: White with Red/Black Print&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-band-aids-10-pack-128.png&&&0&&&||&&&||&&&@@@ chblfekn3pcs&&&3-6-8&&&Chefknivestogo Black Felt Knife Guard 3pc Set&&&The Chefknivestogo Black Felt Knife Guard 3pc Set is a simple and effective way to protect your knives during storage or transport. This set is sized to fit popular 3-piece knife sets, including the Tojiro 3-piece set, and helps prevent edge damage while keeping your knives safely separated.

    Made from durable black felt material, these guards are lightweight, easy to use, and gentle on your knife edges. They slide on and off easily and are a great option for protecting your knives in a drawer, knife roll, or bag.

    Care Instructions: Make sure to install the guards with the spine exposed and the edge covered. Keep dry and avoid prolonged moisture exposure.

  • Brand: Chefknivestogo
  • Item: Black Felt Knife Guard Set
  • Pieces: 3
  • Sizes Included: 3.5", 6", 8.5"
  • Material: Felt
  • Color: Black
  • Use: Blade protection for storage and transport&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-felt-knife-guard-3pc-set-73.png&&&5&&&||&&&||&&&||@@@ chbloftw&&&BlackOffsetTweezers&&&Chefknivestogo Black Offset Tweezers&&&These offset fine-tip tweezers have become a favorite among our professional cook customers. Designed for precision work, they offer excellent control when plating, garnishing, or handling delicate ingredients that require accuracy and a steady hand.

    The fine stainless steel tips allow you to grip small items securely, making them ideal for microgreens, herbs, edible flowers, and other detailed finishing touches. The offset design improves visibility and comfort during use, while the lightweight construction helps reduce hand fatigue during long prep sessions.

    Each pair is engraved with “Chefknivestogo”, adding a subtle branded touch to a practical kitchen tool. Also available in gold, blue, and rainbow finishes, these tweezers bring both function and personality to your plating setup. They are a dependable, affordable addition to any professional or serious home kitchen.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.

  • Tip Style: Offset Fine Tip
  • Length: 208 mm (~8")
  • Weight: 1.3 oz (36 g)
  • Material: Stainless Steel
  • Engraving: Chefknivestogo
  • Available Finishes: Stainless, Gold, Blue, Rainbow
  • Care: Hand-wash only&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-157.png&&&0&&&||&&&||&&&@@@ chblgu&&&NEWCKTGBladeGuardSet&&&Chefknivestogo Blade Guard 3pc Set&&&This handy 3-piece set of laminated cardstock blade guards is a simple, effective way to protect your knife edges during transport or storage. Lightweight but surprisingly durable, these guards slide on easily and help prevent chips, scratches, and accidental cuts when storing knives in a drawer or carrying them in a knife bag.

    Designed to accommodate a range of sizes, the set works for everything from small utility knives to full-size chef’s knives up to 12" in length. They’re an inexpensive, practical solution for keeping your knives—and your fingers—safe without adding bulk to your setup.

    Care Instructions: Keep guards clean and dry. Avoid excessive moisture to maintain durability. Insert knives carefully to prevent damage to the guard and edge.

  • Set Includes: 3 Blade Guards
  • Material: Laminated Cardstock
  • Use: Storage and Transport Protection
  • Fits: Blades up to 12"

    Included Sizes:
  • Large: 12" x 2.5" (305 mm x 63 mm)
  • Medium: 8" x 2.5" (202 mm x 63 mm)
  • Small: 5.5" x 2.5" (140 mm x 63 mm)&&&&&&3.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-3pc-set-66.png&&&5&&&||&&&||&&&@@@ chbloftw1&&&BlueOffsetTweezers&&&Chefknivestogo Blue Offset Tweezers&&&These Chefknivestogo Blue Offset Tweezers offer the same precision and performance as our standard offset model, now finished in a vibrant blue coating. They are a favorite among our professional cook customers who rely on them for detailed plating and delicate prep work.

    The fine stainless steel tips provide excellent grip and control, making them ideal for placing microgreens, herbs, edible flowers, and other small ingredients with accuracy. The offset design improves visibility and comfort during use, helping reduce hand fatigue during long prep sessions. Each pair is engraved with “Chefknivestogo” for a subtle branded touch.

    Also available in stainless, gold, and rainbow finishes, these tweezers add both function and personality to your plating toolkit.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.

  • Tip Style: Offset Fine Tip
  • Length: 208 mm (~8")
  • Weight: 1.3 oz (36 g)
  • Finish: Blue
  • Engraving: Chefknivestogo
  • Care: Hand-wash only&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blue-offset-tweezers-211.png&&&0&&&||&&&||&&&@@@ tsoilst1&&&Camellia&&&Chefknivestogo Camellia Oil 118ml&&&Camellia oil — known in Japan as tsubaki oil — has been used for centuries to protect blades from rust and moisture. It is the traditional choice for carbon steel knife care in Japan, and for good reason: the oil is thin, absorbs cleanly without leaving a greasy residue, and provides a reliable protective barrier against the oxidation that reactive steels are prone to during storage. If you own carbon steel knives, this is the oil to keep within reach.

    This 118ml bottle contains virgin organic camellia oil extracted from the seeds of the Camellia oleifera plant. The oil is light, nearly odorless, and absorbs into blade steel and wooden handles without building up over time. The bottle is fitted with a fine spray top that makes application quick and controlled — a light spritz across the blade followed by a wipe with a paper towel or cloth is all that is needed. The same oil works well on wooden handles to prevent drying and cracking, and experienced users find it useful as a light lubricant on oil sharpening stones as well. A 118ml bottle goes a long way; home cooks typically find a single bottle lasts through years of regular use. Not for consumption — for blade and tool care only.

    What Customers Are Saying: Reviewers consistently describe the oil as clean, unscented, and thin — exactly what is needed for carbon steel knife maintenance. Multiple owners note it lasts considerably longer than expected given regular use, with home cooks describing a single bottle as sufficient for years of daily application. Users who own both carbon knives and straight razors mention it as their go-to protective oil across both categories. One reviewer new to Japanese knives specifically notes it held up well through the first several weeks without any stickiness or degradation in quality.

    Care Instructions: Apply a light coat to clean, dry blade steel before storing. Wipe any excess with a paper towel or cloth. Reapply as needed, especially after extended storage or in humid conditions. Not for consumption.

    &&&&&&14.25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-camellia-oil-118ml-49.png&&&4.5&&&||&&&||&&&||@@@ chblgu12&&&CardstockBladeProtector&&&Chefknivestogo Cardstock Blade Guard 12"&&&This handy laminated, cardstock knife guard works well at a good price for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low-priced, easy way to protect your edges.

  • 1 Large Blade Guard 12" x 2.5" (305mm x 63mm)&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-12-168.png&&&0&&&||&&&||&&&@@@ chdipa25mi&&&CKTGPaste-25&&&Chefknivestogo Diamond Paste 0.25 Micron&&&This is the finest diamond paste in our lineup, designed for the final stage of edge refinement. At just 0.25 micron, this ultra-fine abrasive delivers a highly polished, razor-sharp edge that will noticeably enhance cutting performance. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it an excellent choice for users looking to push their edges to the highest level of sharpness and refinement.

    A small amount goes a long way with this compound. Simply apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final finishing step after sharpening and pairs well with leather or synthetic strops for consistent, high-end results.

    Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.

    Review Synopsis: Customers consistently praise the speed and effectiveness of this ultra-fine paste, noting that it can quickly restore edges that were difficult to refine even with high-grit stones. Users report achieving razor-level sharpness with minimal effort, often describing the results as dramatic and immediate. Many also highlight its excellent value, ease of use, and dependable performance.

  • Brand: Chefknivestogo
  • Abrasive Type: Diamond Paste
  • Grit Size: 0.25 Micron
  • Base: Water-Based
  • Net Weight: 5 g
  • Use: Final Polishing / Stropping Compound&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-25-micron-106.png&&&5&&&||&&&||&&&||@@@ chdipa5mi&&&CKTGPaste-5&&&Chefknivestogo Diamond Paste 0.5 Micron&&&This 0.5 micron diamond paste is an excellent choice for final edge refinement, delivering a highly polished and extremely sharp edge with just a bit more bite than ultra-fine compounds. It strikes a great balance between polishing and performance, making it ideal for users who want a refined edge that still has excellent cutting aggression. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it a versatile addition to any sharpening setup.

    A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste works well as a final or near-final step after sharpening and pairs nicely with leather or synthetic strops for consistent, high-performance results.

    Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.

    Review Synopsis: Customers appreciate the fast cutting speed and impressive polishing ability of this 0.5 micron paste, noting that it quickly refines edges to a very high level of sharpness. Many users highlight how easy it is to apply and how little product is needed, while also praising the excellent value and reliable, consistent results across a range of blades.

  • Brand: Chefknivestogo
  • Abrasive Type: Diamond Paste
  • Grit Size: 0.5 Micron
  • Base: Water-Based
  • Net Weight: 5 g
  • Use: Final / Near-Final Polishing Stropping Compound&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-5-micron-82.png&&&0&&&||&&&||&&&||@@@ chdipa75mi&&&CKTGPaste-75&&&Chefknivestogo Diamond Paste 0.75 Micron&&&This 0.75 micron diamond paste offers an excellent blend of refinement and cutting speed, making it a great choice for bringing edges to a very high level of sharpness while still maintaining a bit of bite. It’s ideal as a near-final step in your stropping progression, helping to clean up scratch patterns and enhance edge performance without over-polishing. The water-based formulation spreads easily and works cleanly on a variety of strop substrates.

    A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste pairs well with leather or synthetic strops and is a great bridge between coarser compounds and ultra-fine finishing abrasives.

    Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.

    Review Synopsis: Customers like the balance this 0.75 micron paste provides, noting that it refines edges quickly while still leaving enough bite for excellent cutting performance. Many users highlight its ease of use, efficient polishing action, and consistent results, making it a dependable step in a stropping progression.

  • Brand: Chefknivestogo
  • Abrasive Type: Diamond Paste
  • Grit Size: 0.75 Micron
  • Base: Water-Based
  • Net Weight: 5 g
  • Use: Mid-to-Final Polishing Stropping Compound&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-75-micron-81.png&&&0&&&||&&&||&&&||@@@ chdipa1mi&&&CKTGPaste-1&&&Chefknivestogo Diamond Paste 1 Micron&&&This 1 micron diamond paste is our most popular option and an outstanding choice for finishing kitchen knives. It delivers an excellent balance of refinement and bite, leaving edges extremely sharp while still maintaining the tooth needed for real-world cutting performance. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it a reliable, go-to compound for both beginners and experienced sharpeners.

    A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final step for most kitchen knives and pairs well with leather or synthetic strops for consistent, high-performance results.

    Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.

    Review Synopsis: Customers consistently favor this 1 micron paste for its ability to produce a razor-sharp edge with just the right amount of bite for kitchen use. Many highlight how easy it is to use and how quickly it delivers excellent results, making it a dependable finishing compound and a favorite in daily sharpening routines.

  • Brand: Chefknivestogo
  • Abrasive Type: Diamond Paste
  • Grit Size: 1 Micron
  • Base: Water-Based
  • Net Weight: 5 g
  • Use: Final Polishing / Stropping Compound for Kitchen Knives&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-1-micron-178.png&&&5&&&||&&&||&&&||@@@ chdipa3mi&&&CKTGPaste-3&&&Chefknivestogo Diamond Paste 3 Micron&&&This 3 micron diamond paste is an excellent choice for refining edges before moving to ultra-fine finishing steps. It offers fast cutting speed with noticeable improvement in edge clarity, making it a practical and cost-effective alternative to very high-grit sharpening stones. As stones get finer, they also become significantly more expensive, so this paste provides an easy way to achieve excellent results without the added cost. The water-based formulation spreads easily and works cleanly on leather, balsa, and other strop materials.

    A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective at improving sharpness and refining scratch patterns prior to final polishing.

    Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.

    Review Synopsis: Customers appreciate the strong performance and value of this 3 micron paste, noting that it delivers fast, visible improvements in edge sharpness without the need for expensive high-grit stones. Many users highlight how easy it is to apply and how effective it is as a pre-finishing step, making it a smart addition to any sharpening progression.

  • Brand: Chefknivestogo
  • Abrasive Type: Diamond Paste
  • Grit Size: 3 Micron
  • Base: Water-Based
  • Net Weight: 5 g
  • Use: Pre-Finishing / Edge Refinement Stropping Compound&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-3-micron-116.png&&&4.5&&&||&&&||&&&||@@@ chdipa5mi1&&&CKTGPaste-5Micron&&&Chefknivestogo Diamond Paste 5 Micron&&&This 5 micron diamond paste is a great starting point for stropping and early edge refinement. It cuts quickly and helps clean up scratch patterns from medium-grit stones, making it an excellent first step in a stropping progression. The balance of cutting power and refinement allows you to noticeably improve sharpness while preparing the edge for finer compounds. The water-based formulation spreads easily and works cleanly on leather, balsa, and other strop substrates.

    A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective for establishing a clean, refined edge before moving to finer micron levels.

    Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.

    Review Synopsis: Customers value the fast cutting speed and versatility of this 5 micron paste, noting that it quickly improves edge sharpness and prepares blades for finer finishing steps. Many users appreciate how easy it is to apply and how effective it is as an entry point into stropping, delivering consistent and reliable results.

  • Brand: Chefknivestogo
  • Abrasive Type: Diamond Paste
  • Grit Size: 5 Micron
  • Base: Water-Based
  • Net Weight: 5 g
  • Use: Initial Stropping / Edge Refinement Compound&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-199.png&&&2&&&||&&&||&&&||@@@ drizzlespoon&&&Spoon-Drizzle&&&Chefknivestogo Drizzle Spoon&&&The Chefknivestogo Drizzle Spoon is a purpose-built plating tool designed for clean, controlled saucing and finishing. The generously sized bowl and integrated pour spout allow for smooth, accurate pours, making it easy to dress plates with consistency and precision during service or at home.

    Crafted from premium stainless steel, this spoon offers excellent balance and enhanced control while working with sauces, oils, or reductions. Measuring 8 inches in length, it is compact enough for detailed work while still providing comfortable reach. Each spoon is sold individually.

    Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly after use.

  • Length: 203 mm (8")
  • Volume: Approximately 1.5 tbsp
  • Weight: 2.5 oz (72 g)
  • Material: Stainless Steel
  • Sold individually&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-drizzle-spoon-65.png&&&5&&&||&&&@@@ chgooftw&&&GoldOffsetTweezers&&&Chefknivestogo Gold Offset Tweezers&&&These Chefknivestogo Gold Offset Tweezers deliver the same precision performance our professional cook customers rely on, now in an attractive gold finish. Designed for detailed plating and delicate prep work, they provide excellent control when presentation matters most.

    The fine stainless steel tips offer a secure grip on small ingredients such as microgreens, herbs, edible flowers, and other garnishes. The offset design improves line of sight and comfort during use, making them easy to handle during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded touch.

    Also available in stainless, blue, and rainbow finishes, these tweezers combine professional function with distinctive style.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.

  • Tip Style: Offset Fine Tip
  • Length: 208 mm (~8")
  • Weight: 1.3 oz (36 g)
  • Finish: Gold
  • Engraving: Chefknivestogo
  • Care: Hand-wash only&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-gold-offset-tweezers-237.png&&&0&&&||&&&||&&&@@@ chknbox&&&CKTG-Knife-Box&&&Chefknivestogo Knife Box&&&A good knife deserves a proper box. The CKTG knife box is a clean, sturdy cardboard box sized specifically for kitchen knives — 2 3/4 inches wide by 15 3/4 inches long, large enough to fit most gyutos, sujihikis, and longer knives comfortably. It is the same style of box knives ship in from CKTG, and it is available separately for anyone who wants to give a knife as a gift without it arriving in plain shipping packaging.

    At under five dollars it is one of the easiest upgrades to a knife gift — a simple way to present a knife cleanly and intentionally rather than handing it over in a bag or bubble wrap. It works equally well for a single knife purchase you are wrapping yourself or as an add-on when ordering a knife as a present for someone else. No frills, no padding included — just a well-proportioned box that does the job and lets the knife inside speak for itself.

    &&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-box-139.png&&&0&&&||&&&||&&&@@@ mini-offset-spatula&&&MiniSpat-Black&&&Chefknivestogo Mini Offset Spatula&&&A good offset spatula is one of those kitchen tools that earns its place quickly and never leaves. The angled blade puts your hand above and away from the work surface, giving you a level of control that a straight spatula simply cannot match — essential for spreading frostings, smoothing fillings, lifting delicate items, and any plating work where precision matters. The CKTG Mini Offset Spatula is a compact, versatile version of this classic tool, sized for everyday kitchen tasks and branded with the Chef Knives To Go name.

    The thin, flexible powder-coated blade bends just enough to glide smoothly over surfaces without tearing or dragging. It is equally at home spreading butter on toast, smoothing cream cheese on a bagel, flipping small items on a pan, or adding a professional finishing touch to plated dishes. The offset angle allows you to reach the edges and corners of pans and boards more easily than a straight blade, and the round black handle fits comfortably in hand with a secure grip. Stainless construction means it is durable, rust resistant, and easy to clean — hand wash and dry thoroughly after use.

    Care Instructions:
    Hand wash with mild soap and dry thoroughly after use to prevent water spots. The stainless blade is durable and rust resistant with proper care.

  • Brand: Chef Knives To Go
  • Blade Material: Stainless Steel
  • Handle Color: Black, Powder-Coated
  • Blade Style: Offset, Flexible
  • Care: Hand wash and dry thoroughly
  • Weight: 3.3 oz (94 g)
  • Blade Length: ~3.25" (82 mm)
  • Total Length: 8" (205 mm)
  • Blade Width: 19 mm &&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-mini-offset-spatula-95.png&&&0&&&||&&&||&&&@@@ cooftw&&&RainbowOffsetTweezers&&&Chefknivestogo Rainbow Offset Tweezers&&&These Chefknivestogo Rainbow Offset Tweezers offer the same professional performance as our standard model, now finished in an eye-catching rainbow coating. Popular with our professional cook customers, they are built for precision plating and detailed prep work where control and accuracy matter.

    The fine stainless steel tips provide a secure grip on small, delicate ingredients such as microgreens, herbs, edible flowers, and garnishes. The offset design improves visibility and comfort, making them easy to maneuver during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded finish.

    Also available in stainless, blue, and gold finishes, these tweezers bring both function and personality to your plating toolkit.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.

  • Tip Style: Offset Fine Tip
  • Length: 208 mm (~8")
  • Weight: 1.3 oz (36 g)
  • Finish: Rainbow
  • Engraving: Chefknivestogo
  • Care: Hand-wash only&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-rainbow-offset-tweezers-146.png&&&4.5&&&||&&&||&&&@@@ chsh&&&Sharpie&&&Chefknivestogo Sharpie!&&&We couldn’t resist putting our logo on a Sharpie—and honestly, it just makes sense. If you work in a kitchen or go to culinary school, you already know how essential a good marker is. Labeling prep, dating containers, keeping your station organized…Sharpies are part of the daily kit, and this one adds a little CKTG personality to the mix.

    It writes like a Sharpie should—bold, reliable, and always within reach (until someone tries to swipe it). Customers love it as a fun add-on, a practical tool, or even a clever way to hit free shipping. It’s simple, useful, and just a little bit legendary in the kitchen world.

    Care Instructions: Cap tightly after use to prevent drying. Store in a cool, dry place.

  • Brand: Chefknivestogo
  • Type: Permanent Marker
  • Use: Kitchen, School, General Purpose
  • Ink: Black Permanent Ink

    Review Synopsis: Customers love the humor and practicality of this item. Many point out that you can never have enough Sharpies in a kitchen, and the CKTG branding helps yours stand out (and maybe not get “borrowed”). It’s often added to reach free shipping thresholds and ends up being a surprisingly appreciated bonus. Reviews range from straightforward praise to tongue-in-cheek exaggerations, but the message is consistent—it’s a simple, useful tool with a fun personality.&&&&&&1.55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sharpie-127.png&&&5&&&||&&&||&&&@@@ wallet&&&Wallet&&&Chefknivestogo Slim Fit Leather Wallet&&&Chefknivestogo Leather Wallet — A Sharp Addition to Our Swag Collection We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design. Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible. The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.

    **Features:**

  • 100% Leather Exterior
  • Polyester Lining
  • Slim Profile: 3 1/8" x 4 7/16" x 1/9"
  • 8 Convenient Card Slots
  • Embossed Chefknivestogo Logo
  • Gift Box Included Would you like me to tailor it further for a Turbify product listing (HT&&&&&&9.95&&&5.95&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-closeout-10.png&&&5&&&||&&&||&&&@@@ chsmhibo15x8&&&Chefknivestogo-Hinoki&&&Chefknivestogo Small Hinoki Board 15" x 8" x 0.75"&&&Hinoki is Japanese cypress, one of the most prized woods in Japan and a material with a history that stretches back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country — valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations.

    This board is imported directly from Japan and sized at 15 x 8 x .75 inches — a practical everyday format that is large enough for sandwich prep, salad assembly, fruit, cheese, and light vegetable work, but compact and light enough to pull out and put away without a second thought. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. It is also naturally antimicrobial, resisting the bacteria and odors that can develop in harder, more porous boards over time. The pleasant cedar-like scent it releases during use is a bonus that never gets old.

    To keep your hinoki board in top condition, hand wash with mild soap and dry it promptly — never soak it or put it in the dishwasher. Occasional treatment with a food-safe board butter or mineral oil will keep the wood nourished and help it last for years. Store it upright or flat in a dry place away from direct heat sources.

  • Brand: Chef Knives To Go
  • Material: Hinoki (Japanese Cypress)
  • Origin: Japan
  • Dimensions: 15" x 8" x 0.75"&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-57.png&&&0&&&||&&&||&&&@@@ chlost&&&ChefknivestogoLogoSticer&&&Chefknivestogo Sticker 5"&&&Chef Knives To Go (CKTG) is a specialty retailer focused on high-performance kitchen knives, sharpening stones, and culinary tools for both professional chefs and home cooks. Founded by Mark Richmond and Susan Brown and based in Madison, Wisconsin, we have spent over two decades building relationships with knife makers in Japan and around the world to offer a carefully curated selection of tools known for their performance, craftsmanship, and value.

    What started as a small home-based project grew quickly into a full-time business. Sue’s interest in cooking and culinary school sparked the idea, and Mark saw the opportunity to bring high-quality knives to a wider audience online. Within a year, the business outgrew its original space and moved into a dedicated location near the University of Wisconsin before eventually relocating to Fitchburg, Wisconsin, where we operate today.

    Over time, our focus has centered on handcrafted Japanese knives from respected blacksmiths such as Takeda, Moritaka, and Tanaka, along with a strong selection of sharpening stones and accessories. We are committed to offering honest advice, fast shipping, and long-term customer support to cooks who value well-made tools.

    This page features the official Chef Knives To Go (CKTG) logo used across our website, forum, and customer communications.

    Care Instructions: Stickers can be applied to clean, dry surfaces. For best adhesion, avoid oil or moisture during application.

  • Brand: Chef Knives To Go
  • Item: Logo Sticker
  • Length: 5"
  • Height: 1.5"
  • Use: Promotional / Decorative

    Chef Knives To Go Home
    Latest Products
    Shop Gyuto
    Shop Nakiri
    Shop Stones
    Shop Cleavers
    CKTG Forums

    &&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sticker-5-77.png&&&0&&&||&&&||&&&@@@ chtsh&&&T-Shirt&&&Chefknivestogo T-Shirt&&&Show your colors and your love for all things sharp with the new CKTG T- Shirt.

    The shirt is made from high quality, comfortable cotton/poly blend, fine knit jersey. It is designed with a full cut to provide a roomier fit and features double stitched sleeves and bottom hem for durability. The ribbed crew neck collar keeps its shape wash after wash. And the taped neck and shoulders add strength. It also features a tear away tag for added comfort.

    The shirt is printed with our new logo on the front pocket area and a crossed knives design featuring our “Stay Sharp” motto in full size on the back.

    These shirts are super soft and easy to wear. They make great gifts for your knife-crazy spouse or friend. Or buy one for yourself and prove to the world you are a knife nut!

    Stay sharp my friends!&&&"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-t-shirt-117.png&&&5&&&||&&&||&&&@@@ chrese&&&Chips&&&Chip/Tip Repair Service&&&Here is the updated chip/tip repair page copy with the combined order note added, matching the same placement used on the sharpening service page, and with all platform rules applied (no apostrophes, no em dashes): We offer professional chip and tip repair for kitchen knives. Whether your blade has taken a serious chip, lost a tip, or suffered edge damage, we will restore it to working condition and finish with a sharp edge.

    Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering.

    How It Works: Place your order, pack your knife, and ship it using any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us. If you order other items from our store at the same time, we will hold your order until your knife arrives, complete the repair, and ship everything back together in one package.

    Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video before shipping.

    Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719

    Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.

    Return Shipping: Price includes return shipping - no extra charges.

    What We Can Do: Remove chips, repair or reshape broken tips, restore the edge profile, and return your knife sharp and ready to use. For major damage, send us a photo before ordering so we can confirm the repair is possible.&&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chip-tip-repair-service-190.png&&&5&&&||&&&||&&&@@@ chkibigtube&&&CK-B1-BigTuna&&&Chopper King Blue #1 Big Tuna 280mm&&&There are knives, and then there is the Chopper King Big Tuna. At 2 lbs 11 oz with a 190mm blade height and a 5mm spine, this is not a general-purpose kitchen knife. It is a purpose-built tuna-breaking cleaver - designed to quarter and break down large whole fish with the kind of authority that a standard gyuto or sujihiki simply cannot provide at scale. Chopper King produces this from Taiwan using Takefu Steel V-toku1 (Blue #1 carbon steel), the same high-quality Hitachi steel found in premium Japanese knives, forge-welded san mai with stainless cladding and hardened to 64 HRC - genuinely hard for a blade this size and heavy, which contributes to the edge retention and sharpness that serious fish work demands.

    The geometry is straightforward: a tall, curved belly profile that maximizes the usable cutting surface through large cross-sections, a 285mm blade length that gives the reach to work across a full bluefin or yellowfin, and enough mass to do work that lighter knives push through rather than cut. The 64 HRC Blue #1 core takes a very sharp edge and keeps it through demanding use, and the stainless cladding protects the reactive core across most of the blade road. This knife is also, as the original copy rightly notes, an extraordinary conversation starter at a BBQ cook-off or fish market.

    What Customers Are Saying: One reviewer - who actually uses it on large tuna - describes it as scary sharp and says it makes quick work of quartering out big fish. There is not much more to add to that.

    Care Instructions: Blue #1 is a reactive carbon steel. The exposed core at the edge will develop a patina with use. Wipe and dry the blade thoroughly after use and avoid leaving fish or acidic materials on the edge. Hand wash only. Apply camellia oil before storage. Sharpen on large-format quality water stones - the blade size requires either a long stone or working in sections.

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-blue-1-big-tuna-280mm-54.png&&&5&&&||&&&||&&&@@@ chkikish&&&Green-Shears&&&Chopper King Kitchen Shears - Green&&&Chopper King Kitchen Shears are a budget-friendly, all-purpose tool made in Taiwan and built for reliable everyday performance. Constructed from high-grade stainless steel, these shears offer good toughness, corrosion resistance, and easy maintenance. They are well suited for a wide range of kitchen tasks including trimming meat, breaking down poultry, cutting herbs, and handling general prep work. The blades are designed to deliver clean, consistent cuts while holding up well under regular use.

    The ergonomic handles provide a comfortable, secure grip, making them easy to control during longer prep sessions. With a slightly larger size and sturdy feel, these shears strike a nice balance between power and usability, making them a solid choice for both home cooks and professionals looking for dependable performance at a great price.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting very hard materials such as bones or frozen foods to prevent damage and maintain edge performance.

  • Brand: Chopper King
  • Type: Kitchen Shears
  • Construction: Stainless Steel
  • Length: 210 mm
  • Blade Length: 80 mm
  • Weight: 5.3 oz (150 g)
  • Made in: Taiwan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-58.png&&&5&&&||&&&||&&&@@@ chkimiork5fi&&&CK-K5-MiniOrca&&&Chopper King Mini Orca K5 Fish Knife 160mm&&&Chopper King is a small, family-run workshop based in Taiwan producing knives with a handcrafted roughness that factory lines simply cannot replicate. CKTG is their first and only US dealer, which means this is one of those finds you will not stumble across anywhere else. The Son of Orca is built in the funayuki style - a blade format with Japanese fishing and kitchen roots, designed to handle fish efficiently while pulling double duty on general prep. It is the kind of knife that earns its place through honest performance rather than pedigree.

    This compact 157mm version is forged from K5 carbon steel, a reactive high-carbon alloy that responds well to sharpening and develops a natural patina with use. The shorter blade makes it nimble and easy to maneuver, with a blade height of 70mm that gives generous knuckle clearance - more than you might expect at this length. The spine runs 2mm at the base, tapering to a capable edge. The handle is a wood barrel construction with a clear coat finish and a welded stainless steel tang that keeps moisture out of the joint. Compact, characterful, and built with more care than the price suggests.

    What Customers Are Saying: Reviewers have been genuinely surprised by how well this knife performs at its price point. The balance draws consistent praise - several owners noted the forward weight actually adds stability during chopping and butchering tasks without becoming unwieldy. The K5 steel earns high marks for sharpening easily and taking a keen edge, with one reviewer noting it outperformed a majority of knives in their collection for ease of sharpening. The handle is described as comfortably sized with a practical finish. A couple of reviewers recommend sealing the neck joint with wax and oiling the handle to get it dialed in. The general consensus is that this knife overdelivers in a meaningful way - one owner called it the most impressive recent addition to a collection of premium knives.

    Care Instructions: K5 is a carbon steel and will react with moisture and acidic foods. Wipe the blade dry immediately after use and do not leave it wet or in contact with food for extended periods. A light coat of camellia oil is recommended for longer storage. Hand wash only - no dishwasher. The blade will develop a patina over time, which is normal and actually helps protect the steel. Sharpen on quality water stones and strop regularly to maintain the edge.

    &&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-mini-orca-k5-fish-knife-160mm-85.png&&&0&&&||&&&||&&&@@@ chkisidrvch&&&CK-VG1-MiniChop&&&Chopper King Silver Dragon VG1 Mini Chopper 180mm&&&The Chopper King VG1 Small Slicer offers a practical step into semi-stainless performance while maintaining the bold, workhorse character the brand is known for. Designed for cooks who want a tall blade with power and stability, this compact cleaver handles vegetables, boneless proteins, and general prep with confidence. It delivers substantial weight and blade height without moving into oversized territory.

    This knife is hammer-forged in Taiwan using san mai construction with a VG1 core steel, often referred to as Stainless Chromax. VG1 is a semi-stainless steel that offers a balanced combination of edge retention, ease of sharpening, and improved corrosion resistance compared to traditional carbon steels. It takes a fine, clean edge and maintains it well under regular kitchen use. The soft stainless cladding adds durability and reduces maintenance, making it easier to manage in a busy home or professional environment. With a thick 4 mm spine and generous 87 mm blade height, the knife has excellent knuckle clearance and a stable, authoritative feel on the board.

    Handcrafted Note: Chopper King cleavers are forged by a skilled Taiwanese blacksmith and prioritize performance over cosmetic perfection. Minor scratches, visible hammer marks, and slight grind inconsistencies are normal. These are working knives built for use, not display pieces.

    Care Instructions: Although more stain-resistant than carbon steel, the core is not fully stainless. Hand-wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones, and do not torque the blade sideways during use.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG1 (Semi Stainless Chromax)
  • Cladding: Stainless Steel
  • Weight: ~1 lb. (452 g)
  • Blade Length: 183 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height at Base: 85 mm
  • Grip Length: 95 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-silver-dragon-vg1-mini-chopper-180mm-25.png&&&0&&&||&&&||&&&@@@ chkismkisc&&&Purple-Shears&&&Chopper King Small Kitchen Scissors - Purple&&&The Chopper King Kitchen Scissors are a handy, all-purpose tool designed for everyday kitchen and household use. Made from stainless steel in Taiwan, they feature a compact, easy-to-control design that works well for snipping herbs, opening packages, and handling a wide range of quick cutting tasks around the house.

    The ergonomic handles provide a comfortable grip, and the lightweight build makes them easy to use without feeling bulky or tiring in hand. Simple, practical, and well made, these scissors are a useful addition to any kitchen drawer.

    Care Instructions: Hand wash and dry thoroughly after use. Do not leave wet for extended periods. Store in a dry place.
  • Brand: Chopper King
  • Type: Kitchen Scissors
  • Material: Stainless Steel
  • Origin: Taiwan
  • Length: 6.5"
  • Width: 3.25"
  • Weight: 2 oz (58 g)&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-small-kitchen-scissors-43.png&&&0&&&||&&&||&&&@@@ sonofork5cas&&&CK-K5-SonofOrca&&&Chopper King Son of Orca K5 Fish Knife 215mm&&&Chopper King is a small, family-run workshop based in Taiwan producing knives with a handcrafted roughness that factory lines simply cannot replicate. CKTG is their first and only US dealer, which means this is one of those finds you will not stumble across anywhere else. The Son of Orca is built in the funayuki style - a blade format with Japanese fishing and kitchen roots, designed to handle fish efficiently while pulling double duty on general prep. It is the kind of knife that earns its place through honest performance rather than pedigree.

    The blade is forged from K5 carbon steel, a reactive high-carbon alloy that responds well to sharpening and develops a natural patina with use. At 215mm it sits in useful territory - long enough for fish work and slicing tasks, compact enough to stay nimble. The spine runs 3mm thick at the base and tapers to a capable edge, with a blade height of 63mm that gives you good knuckle clearance. The handle is a wood barrel construction, the same style used across the Chopper King cleaver line. It has a clear coat finish and a welded stainless steel tang, which keeps moisture out of the joint. The whole package is deliberately unpretentious - rough around the edges in the best sense, with balance and geometry that have impressed more than a few cooks who expected less.

    What Customers Are Saying: Reviewers have been genuinely surprised by how well this knife performs at its price point. The balance draws consistent praise - several owners noted the forward weight actually adds stability during chopping and butchering tasks without becoming unwieldy. The K5 steel earns high marks for sharpening easily and taking a keen edge, with one reviewer noting it outperformed a majority of knives in their collection for ease of sharpening. The handle is described as comfortably sized with a practical finish. A couple of reviewers recommend sealing the neck joint with wax and oiling the handle to get it dialed in. The general consensus is that this knife overdelivers in a meaningful way - one owner called it the most impressive recent addition to a collection of premium knives.

    Care Instructions: K5 is a carbon steel and will react with moisture and acidic foods. Wipe the blade dry immediately after use and do not leave it wet or in contact with food for extended periods. A light coat of camellia oil is recommended for longer storage. Hand wash only - no dishwasher. The blade will develop a patina over time, which is normal and actually helps protect the steel. Sharpen on quality water stones and strop regularly to maintain the edge.

    &&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-son-of-orca-k5-fish-knife-215mm-28.png&&&4.5&&&||&&&||&&&@@@ taknkiau&&&CK-AUS10-Cleaver&&&Chopper King Stainless Cleaver 210mm&&&We carry a wide variety of Chinese-style cleavers, many of which feature carbon steel cores with reactive iron cladding. This Chopper King AUS10 Slicer offers a fully stainless alternative for cooks who want similar performance with easier maintenance. With a 210 mm edge length and tall 105 mm blade height, it handles vegetables and boneless proteins efficiently while providing generous board clearance and stability.

    Hammer forged in Taiwan using san mai construction, the core steel is AUS10 stainless from Japan, clad in stainless for added durability and corrosion resistance. AUS10 is known for taking a fine edge while offering solid edge retention and toughness in daily use. The blade measures approximately 3 mm at the heel and tapers to about 1.5 mm at the middle of the spine, giving it good cutting efficiency without feeling fragile. Fit and finish are very good for the price, and the knives typically arrive with a strong out-of-the-box edge. Minor scratches or cosmetic imperfections are common and considered typical for this maker. The maple handle provides a comfortable, practical grip.

    Care Instructions: This knife is stainless and low maintenance, but it should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use. &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-stainless-cleaver-210mm-23.png&&&5&&&||&&&||&&&@@@ chkiwh2na161&&&CK-VG1-Nakiri&&&Chopper King VG1 Nakiri 165mm&&&The Chopper King Stainless VG1 Tall Nakiri is a bold, highly functional vegetable knife designed for power, control, and everyday performance. Made in Taiwan by the Chopper King Knife Factory, this tall nakiri features a generous blade height and a mostly flat edge profile that excels at push cutting, chopping, and fast prep. The hammered san-mai construction adds strength while keeping the knife well-balanced and comfortable in hand.

    This knife uses Japanese Takefu VG1 stainless steel for the core, replacing the former White #2 carbon steel. VG1 is a fine-grained stainless steel that sharpens easily, takes a clean edge, and offers excellent corrosion resistance with minimal maintenance. The stainless cladding further reduces reactivity, making this a strong choice for cooks who want high performance without carbon steel upkeep. An engraved dragon motif adds character, while the octagonal mahogany handle with blackwood ferrule provides a secure, comfortable grip.

    Handcrafted Note: These knives are made by hand at an exceptional value. As a result, you may notice minor cosmetic marks or light scratches from the forging and finishing process. These do not affect performance and are considered part of the character of a handmade knife—details you would not typically see on mass-produced factory knives.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG1 Stainless Steel (Japan)
  • Cladding: Stainless Steel
  • HRC: 60–61
  • Weight: approx. 7.3 oz (208 g)
  • Blade Length: 159 mm
  • Total Length: 323 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 59 mm
  • Handle: Mahogany Octagonal with Blackwood Ferrule&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg1-nakiri-165mm-26.png&&&5&&&||&&&||&&&@@@ chkivgno1cl&&&CK-VG10-Cleaver&&&Chopper King VG10 Cleaver 210mm&&&The Chopper King ST VG10 Slicer Cleaver 210mm is built for cooks who want stainless performance in a tall, thin profile. With a 105 mm blade height and relatively thin geometry, it excels at vegetables, boneless proteins, and push cutting on the board. The profile offers generous knuckle clearance while remaining balanced and easy to control.

    Forged in Taiwan using three-layer stainless clad construction, the core steel is VG10, a well-known stainless alloy valued for edge retention, fine grain structure, and corrosion resistance. It takes a keen edge and holds it well with routine maintenance. The blade measures approximately 3 mm at the base and thins to about 1.5 mm through the middle, giving it good cutting efficiency while maintaining strength. The maple handle provides a comfortable grip and complements the clean stainless build.

    Care Instructions: VG10 is stainless and low maintenance, but the knife should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use. &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-cleaver-210mm-37.png&&&5&&&||&&&||&&&@@@ chopper-king-vg10-g2402&&&CK-VG10-G240&&&Chopper King VG10 Gyuto 240mm&&&The Chopper King VG10 Gyuto 240mm is a strong entry point into high-performance stainless steel knivesusing high quality Japanese steel. Built for cooks who want reliable cutting performance and easy maintenance, this knife delivers a clean, sharp edge with the versatility of a classic gyuto profile. It’s a practical, everyday tool that punches above its price point.

    The blade is made from VG10 stainless steel, a popular Japanese alloy known for its ability to take a very fine edge while offering good edge retention and corrosion resistance. It sharpens cleanly, holds an edge well, and is much easier to care for than carbon steel. The thinner profile and moderate spine give it a light, agile feel on the board, while the 240mm length provides excellent reach for larger prep tasks. The blade height offers good knuckle clearance, and the overall balance makes it comfortable for extended use.

    Care Instructions: Hand wash and dry thoroughly after use. Do not use in the dishwasher. Avoid cutting frozen foods or hard materials. Maintain the edge with water stones or quality sharpening systems.

  • Maker: Chopper King
  • Location: Taiwan
  • Knife Type: Gyuto
  • Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Weight: 8.0 oz (228 g)
  • Blade Length: 241 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-gyuto-240mm-55.png&&&0&&&||&&&@@@ chkivgsmsl21&&&CK-VG10-SS&&&Chopper King VG10 Small Slicer 205mm&&&The Chopper King VG10 Small Slicer is a powerful, versatile Chinese-style cleaver built for serious prep work. With upgraded Japanese VG10 stainless steel, a refined maple wood handle, and an aggressive price point, this knife outperforms many competitors in its class. The profile now matches the popular CCK 1303, which means it fits our cleaver saya and feels instantly familiar in hand. The slightly shorter height compared to larger Chopper King models makes it a bit easier to maneuver while still offering plenty of board clearance and knuckle room.

    This knife is hammer forged in Taiwan using a san mai construction with a high-grade VG10 stainless core imported from Japan. VG10 is known for its fine grain structure, excellent edge retention, and corrosion resistance. Hardened to 60–61 HRC, it takes a very sharp edge and holds it through demanding prep. One customer reported cutting 20 pounds of butternut squash without issue and praised the strong edge retention and easy touch-up on a Chosera 1000 stone, which quickly produced a wicked sharp edge. The performance is confident, durable, and ready for daily kitchen work.

    Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.

    Care Instructions: Hand-wash and dry thoroughly after use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Use proper technique and avoid torquing the blade sideways. Maintain the edge with water stones or a ceramic rod as needed.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG10 Stainless Steel from Japan
  • HRC: 60-61
  • Weight: 10.6 oz (300 g)
  • Blade Length: 205 mm
  • Blade Height at Base: 91 mm
  • Blade Height at Middle: 88.5 mm
  • Spine Thickness at Base: 3 mm
  • Spine Thickness at Middle: 2 mm
  • Handle: Maple Wood, Round&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-small-slicer-205mm-177.png&&&5&&&||&&&||&&&@@@ knkish2cl&&&CK-W2-Cleaver&&&Chopper King White #2 Cleaver 215mm&&&Chopper Knife King of Taiwan is creating truly remarkable knives, and we're thrilled to be the first USA dealer to offer them to you at CKTG. This slicing knife is crafted with premium White #2 carbon steel, imported directly from Japan, ensuring top-notch performance and durability.

    Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.

    Please note that Chopper King cleavers are made with good steel and forged by an excellent blacksmith, but minor scratches and hammer marks are common. They offer excellent value and performance, though they are not museum-quality pieces.:)

    *Our cleaver saya does not fit this cleaver due to the height of the blade.

  • Maker: Chopper King
  • Location: Taiwan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Stainless
  • Weight: 11.5 oz (326 g)
  • Blade Length: 215 mm
  • Total Length: 325 mm
  • Blade Height at Base: 105 mm
  • Blade Height at Middle: 110 mm
  • Spine Thickness at Base: 5.0 mm
  • Spine Thickness at Middle: 1.7 mm
  • Handle: Oak, Clear Coat Finished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-cleaver-215mm-78.png&&&5&&&||&&&||&&&@@@ chkiwh2mich1&&&CK-W2-MiniChop&&&Chopper King White #2 Mini Chopper 170mm&&&The Chopper King White #2 Mini Chopper is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.

    This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.

    Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.

    Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2 Carbon Steel from Japan
  • Cladding: Stainless Steel
  • HRC: 60-61
  • Weight: 8.3 oz (236 g)
  • Blade Length: 170 mm
  • Total Length: 277 mm
  • Blade Height at Base: 75 mm
  • Blade Height at Middle: 79 mm
  • Spine Thickness at Base: 4 mm
  • Spine Thickness at Middle: 1.5 mm
  • Handle: Maple, Round&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-mini-chopper-170mm-55.png&&&0&&&||&&&||&&&@@@ chkiw2smsl&&&CK-W2-SS&&&Chopper King White #2 Small Slicer 205mm&&&The Chopper King White #2 Small Slicer is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.

    This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.

    Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.

    Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2 Carbon Steel from Japan
  • Cladding: Stainless Steel
  • HRC: 60-61
  • Weight: 10.7 oz (304 g)
  • Blade Length: 205 mm
  • Total Length: 318 mm
  • Blade Height at Base: 85.5 mm
  • Blade Height at Middle: 88.5 mm
  • Spine Thickness at Base: 3 mm
  • Spine Thickness at Middle: 2 mm
  • Handle: Maple, Round&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-small-slicer-205mm-156.png&&&4.5&&&||&&&||&&&@@@ 80grdiplfore&&&CKTG120EdgePro&&&CKTG 120 Grit Diamond Plate for the Edge Pro&&&The CKTG 120 grit diamond plate is a coarse stock-removal option built specifically for use with the Edge Pro sharpening system. At 152.5 micron average particle size, it cuts fast and handles reprofiling work, chipped edges, and heavy metal removal without loading up or dishing over time. The plate ships with the base already attached, so it fits the Edge Pro arm and is ready to use immediately.

    At 23mm x 155mm, this plate is sized precisely for the Edge Pro and is not intended for freehand sharpening. It handles virtually every knife steel on the market, making it a practical starting point for any sharpening session that requires significant work before moving to finer grits. One customer confirms it works beautifully as a dedicated coarse plate in an Edge Pro setup.

    Care Instructions: Rinse the plate with water before and after use to clear swarf. Avoid letting metal filings dry and accumulate on the surface. Store flat to protect the diamond surface between sessions.

    &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-grit-diamond-plate-for-the-edge-pro-92.png&&&5&&&||&&&||&&&||@@@ 140grdistflp&&&BIG140DiamondPlate&&&CKTG 140 Grit Diamond Flattening Plate 3x8&&&The CKTG 140 Grit Diamond Stone Flattening Plate is a versatile, fast-cutting tool designed to keep your sharpening stones flat and working at their best. Measuring 8" x 2.75", this plate offers plenty of usable surface area for routine stone maintenance, chamfering stone edges, and quick corrective work. The 140-grit diamond surface strikes an ideal balance — aggressive enough to flatten efficiently, yet refined enough to leave stones cutting cleanly and evenly.

    This plate is especially well suited for regular pre-sharpening touch-ups, making it easy to maintain stone flatness with just a quick 10–15 second pass. Users consistently note how effective it is for truing mid- and lower-grit stones without over-smoothing them, and many also use the back of the plate as a reference surface to check edge profiles. It’s a practical, budget-friendly alternative to higher-priced diamond plates and an essential tool for anyone sharpening regularly.

    Care Instructions: Splash water onto both the plate and stone before use. Mark the stone with a pencil and rub in circular or cross-hatch motions until the marks are removed. Rinse the plate after use to clear swarf and dry thoroughly before storage. Use light pressure and allow the diamonds to do the work.

  • Grit: 140 (coarse)
  • Dimensions: 8" x 2.75"
  • Use: Stone flattening, chamfering, quick metal removal
  • Best for: Routine maintenance of low- to mid-grit stones
  • Cutting speed: Fast and efficient
  • Value: Excellent performance for the price&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-140-grit-diamond-flattening-plate-3-x8-151.png&&&4.5&&&||&&&||&&&||@@@ ckcbnsp05mi&&&CKTG-CBN5&&&CKTG 2oz CBN Spray 0.5 Micron&&&This 0.50-micron emulsion is 32,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 0.5 micron powder in each bottle and is our go-to strop compound for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2 oz.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-320.png&&&5&&&||&&&||&&&||@@@ ckcbnsp1mi&&&CKTG-CBN1&&&CKTG 2oz CBN Spray 1 Micron&&&This 1-micron emulsion is 16,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 1 micron powder in each bottle and is our go-to strop emulsion for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2oz.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-151.png&&&5&&&||&&&||&&&@@@ ck400grdiplf&&&CKTG400EdgePro&&&CKTG 400 Grit Diamond Plate for the Edge Pro&&&CKTG 400 Grit Diamond Plate for Edge Pro. These diamond plates are glued onto a base Edge Pro plate for easy use on the machine. Diamond plates work great on the Edge Pro because they don't dish and cut just about any steel. This one is 400 grit (52 average micron) and is excellent for refining your edge and removing metal quickly before moving up to higher grit stones. Measures 155mm x 25mm and weighs 1.4oz. The base plate is already attached to these so they're ready to use. The height of the stone is 8.5mm with the base attached.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-400-grit-diamond-plate-for-the-edge-pro-144.png&&&5&&&||&&&||&&&||@@@ ri8pltw&&&LG-Tweezers&&&CKTG 8" Plating Tweezers&&&The CKTG 8" Plating Tweezers are a versatile precision tool designed for both professional chefs and serious home cooks. Many of our professional customers rely on plating tweezers like these every day for finishing dishes, positioning delicate ingredients, and handling small foods with accuracy and control. The slim design allows you to place garnishes, herbs, microgreens, or proteins exactly where you want them for clean, professional presentation.

    These heavy-duty stainless steel tweezers are also incredibly useful for everyday cooking tasks. The textured grip strips cut into both the outside of the arms and the inside of the tips provide excellent control while handling food. They are perfect for flipping shrimp, turning vegetables in a hot pan, grabbing bacon, or working at the BBQ grill, where they often replace traditional tongs for more precise control. Once you start using them, you will quickly find that they become one of the most useful tools in your kitchen.

    Care Instructions: Wash with warm water and mild detergent after use and dry thoroughly. Stainless steel construction makes them durable and easy to maintain. Store in a dry place with your other kitchen tools.

  • Brand: CKTG
  • Length: 8" (203 mm)
  • Material: Stainless Steel
  • Use: Plating, Garnishing, Cooking, BBQ, and Food Handling
  • Grip: Textured Exterior and Interior Tips for Secure Control
  • Construction: Heavy Duty Spring Design
  • Designed For Professional Chefs and Home Cooks&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-8-plating-tweezers-136.png&&&0&&&||&&&||&&&@@@ ck80grdipl&&&BIG80DiamondPlate&&&CKTG 80 Grit Diamond Flattening Plate 3x8&&&The CKTG 80 Grit Diamond Flattening Plate is a fast, no-nonsense tool designed to make short work of stone flattening and heavy metal removal. With an aggressive 80-grit diamond surface, this plate excels at truing low-grit sharpening stones, resetting uneven bevels, and correcting problem areas quickly and efficiently. It’s an ideal choice for users who want speed and effectiveness without paying premium diamond-plate prices.

    This plate cuts extremely fast and stays flat, making it especially useful for coarse stones that need to remain coarse after flattening. Users consistently praise its ability to flatten stones cleanly without glazing them over, while also doubling as a reliable surface for checking edge profiles or performing heavy stock removal on tools and knives. It’s a big time-saver, a solid shop workhorse, and one of the best performance-per-dollar diamond plates we offer.

    Care Instructions: Rinse the plate with water after use to remove swarf and debris, then dry thoroughly before storage. Do not store wet or submerged. Use light to moderate pressure and allow the diamonds to do the work. For stone flattening, use a cross-hatch pattern to ensure even contact and consistent results.

  • Grit: 80 (extra coarse)
  • Use: Stone flattening and heavy metal removal
  • Best for: Low-grit stones, bevel correction, profiling
  • Cutting speed: Extremely fast and aggressive
  • Value: Excellent performance at a budget-friendly price&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-grit-diamond-flattening-plate-3-x8-101.png&&&5&&&||&&&||&&&@@@ anguforshst&&&blueangleguides&&&CKTG Angle Guides For Sharpening Stones&&&The single most common question new sharpeners ask is how to find the correct angle - and it is a fair question because getting it wrong undermines everything else in the session. These angle guides answer that question directly. Place the guide on your stone, secure it with a rubber band, and lay the knife against it to establish the reference angle before your first stroke. No guessing, no eyeballing, no trying to hold a coin under the blade. The guides sit on the stone surface rather than clipping to the spine, which means they do not interfere with your sharpening stroke the way clip-on guides do. Use them until the angle is in your muscle memory, then set them aside.

    The set includes six guides covering 10, 12, 15, 17, 20, and 25 degrees - the full range of useful sharpening angles for Japanese and European knives. Japanese knives typically sharpen at 10 to 15 degrees per side; European knives at 17 to 20 degrees. One experienced reviewer uses these to thin down hard Japanese knives to 10 degrees and softer steels to 12 degrees, checking the bevel reflection to confirm accuracy. Another instructor used them to teach a group of beginners freehand sharpening and found they understood the concept of consistent angle quickly. One practical note from reviewers: these are a visual reference rather than a fixed guide - they establish the angle for your first stroke but you maintain that angle through the session yourself. They will not hold the blade at the angle for you. Also worth knowing: the guides are plastic and will scuff if the blade contacts them during a stroke, and should not be cleaned with acetone.

    What Customers Are Saying: Fifteen reviewers have given these a 4.5 star average. The consensus is that these are an essential training aid for anyone learning freehand sharpening - cheap, useful, and effective at solving the angle problem that every new sharpener faces. Multiple buyers describe them as a permanent fixture in their sharpening kit even after developing confident freehand technique, using them as a quick reference check rather than a full session guide. The lower ratings acknowledge the guides work as described but note the learning curve involved in understanding that they are a reference point, not a fixed guide rail.


    Care Instructions: Rinse with water after use and dry thoroughly. Do not clean with acetone or harsh solvents - will discolor and damage the plastic. Store dry between sessions.&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-angle-guides-for-sharpening-stones-85.png&&&4.5&&&||&&&||&&&||@@@ ckbesc&&&Bench-Scraper&&&CKTG Bench Scraper Sale!&&&This multi-purpose scraper and chopper is a versatile kitchen tool designed for prep, baking, and everyday tasks. Use it to cut and portion dough, section crusts, scrape baking sheets, transfer ingredients, or chop vegetables with speed and control. Its tall profile keeps your hands safely away from food while giving you excellent leverage and visibility.

    The broad, rectangular stainless blade features clear measurement marks from 1 to 6 inches in 1/4-inch increments, making it easy to create evenly sized portions. A full-length, contoured handle provides a secure, non-slip grip for confident use, even during repetitive prep work.

    Care Instructions: Dishwasher safe for easy cleanup. Dry after washing to maintain the blade’s finish. Store in a drawer or utensil holder to protect the edge.

  • Tool Type: Multi-purpose scraper / chopper
  • Blade Shape: Broad rectangular, square edge
  • Measurement Marks: 1–6 in (1/4 in increments)
  • Handle: Full-length, non-slip grip
  • Care: Dishwasher safe
  • Weight: 5.4 oz (154 g)
  • Length of scraper: 150 mm (~6 in.)
  • Width of scraper: 105 mm (~4 in.)&&&&&&7.95&&&5.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bench-scraper-sale-124.png&&&5&&&||&&&||&&&@@@ ckblceshrod&&&CKTGBlack&&&CKTG Black Ceramic Sharpening Rod 270mm&&&Not all ceramic rods are the same, and the material quality makes a meaningful difference in how well they work. The CKTG Black Ceramic Honing Rod is built around a higher-grade ceramic rated at 8 on the Mohs hardness scale - harder than most ceramic rods in this price range - with a 2K grit surface that sits in a useful middle ground: aggressive enough to quickly realign and refresh a rolled or fatigued edge, fine enough to leave a sharp, slightly toothy result that performs well in a working kitchen. At 270mm of usable rod length it handles longer blades comfortably, and the straightness of the ceramic is something we paid particular attention to in sourcing this rod. A light, high-impact plastic handle keeps the overall weight down and cleans up easily. A hanging ring at the end of the handle gives you a storage option if a magnetic strip or knife block is not the right fit. The 16mm rod diameter is worth noting - it will not fit in most standard knife block slots, so a leather sheath or magnetic storage is the practical choice for most users.

    Ceramic is the right material for maintaining Japanese kitchen knives and any hard steel above 60 HRC. A standard steel honing rod is softer than many of the steels used in Japanese knives - it will not align the edge effectively and can cause micro-chipping over time. To use the rod, plant the tip on a folded towel or cutting board to hold it steady, then draw the edge down the rod at the existing bevel angle using light, consistent pressure. For most Japanese knives that means around 15 degrees per side. A few strokes per side is usually sufficient for regular maintenance. This rod is equally effective on German and French carbon and stainless steel, and several owners use it across a mixed knife roll without any issues.

    What Customers Are Saying: Professional cooks and serious home users consistently describe this as the rod that replaced everything else in their kit. Multiple reviewers note it extends the time between full stone sharpenings significantly - owners who previously sharpened weekly find monthly sessions are now sufficient with regular rod maintenance. The edge character gets specific praise: reviewers describe it as sharp with a slight tooth that performs particularly well in a commercial kitchen context where knives are in continuous use. Several users have tested it across an unusually wide range of steels - from soft German stainless to ZDP-189 and SG2 at the hard end - and report it handles the full range effectively. A recurring note is that beginners find it easy to get good results quickly, while experienced knife users appreciate the consistent quality of the ceramic itself.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-ceramic-sharpening-rod-270mm-sale-132.png&&&5&&&||&&&||&&&||@@@ blfekngu271&&&CKTGFelt-10wide&&&CKTG Black Felt Knife Guard 10.5" / 266mm&&&The Chefknivestogo Black Felt Knife Guard is designed to fit most large gyutos up to 266mm in length. Measuring 55mm tall (just over 2 inches), it provides secure blade coverage for safe storage and transport.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly while protecting both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.

  • Brand: Chefknivestogo
  • Item: Black Felt Knife Guard
  • Max Blade Length: 266mm
  • Height: 55mm
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-10-5-266mm-69.png&&&5&&&||&&&||&&&@@@ ckblfekngu30&&&CKTGFelt-11wide&&&CKTG Black Felt Knife Guard 11.75" / 295mm&&&The CKTG Black Felt Knife Guard is designed to fit larger knives up to 295mm (11.75") in length and measures 57mm (2.25") tall, providing excellent coverage for safe storage and transport.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on easily while protecting both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.

  • Brand: CKTG
  • Item: Black Felt Knife Guard
  • Max Blade Length: 295mm (11.75")
  • Height: 57mm (2.25")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11-75-295mm-94.png&&&5&&&||&&&||&&&@@@ ckblfekngu90&&&CKTGFelt-3slim&&&CKTG Black Felt Knife Guard 3.75" / 95mm&&&The CKTG Black Felt Knife Guard is designed to protect smaller blades such as kogatanas, paring knives, and petty knives up to 90mm (3.75") in length. Measuring approximately 32mm (1.25") tall, it provides secure coverage for safe storage and transport.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.

  • Brand: CKTG
  • Item: Black Felt Knife Guard
  • Max Blade Length: 90mm (3.75")
  • Height: 32mm (1.25")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-3-75-95mm-87.png&&&4.5&&&||&&&||&&&@@@ ckblfekngu13&&&CKTGFelt-4slim&&&CKTG Black Felt Knife Guard 4.5" / 120mm&&&The Chefknivestogo Black Felt Knife Guard is a compact and effective way to protect smaller blades during storage and transport. Measuring 120mm (4.75") long and 25mm (just under 1") tall, it provides secure coverage while remaining easy to handle.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.

  • Brand: Chefknivestogo
  • Item: Black Felt Knife Guard
  • Length: 120mm (4.75")
  • Height: 25mm (just under 1")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-4-5-120mm-124.png&&&5&&&||&&&||&&&@@@ ckblfekngu27&&&CKTGFelt-5slim&&&CKTG Black Felt Knife Guard 5.5" / 150mm&&&The Chefknivestogo Black Felt Knife Guard is a simple and effective way to protect your knives during storage and transport. Measuring 150mm (6") long and 25mm (just under 1") tall, it provides secure coverage for smaller to mid-sized blades.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.

  • Brand: Chefknivestogo
  • Item: Black Felt Knife Guard
  • Length: 150mm (6")
  • Height: 25mm (just under 1")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-5-5-150mm-123.png&&&4.5&&&||&&&||&&&@@@ ckblfekngu6&&&CKTGFelt-6slim&&&CKTG Black Felt Knife Guard 6" / 160mm&&&The Chefknivestogo Black Felt Knife Guard is a simple and effective way to protect your knives during storage and transport. Measuring 160mm (6.25") long and 33mm (1.25") tall, it provides secure coverage for a wide range of mid-sized blades.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Install the guard with the spine exposed and the edge covered. Always dry your knife thoroughly before placing it in the guard, as trapped moisture can lead to rust over time.

  • Brand: Chefknivestogo
  • Item: Black Felt Knife Guard
  • Length: 160mm (6.25")
  • Height: 33mm (1.25")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-160mm-123.png&&&4.5&&&||&&&||&&&@@@ blackfelt7&&&CKTGFelt-7wide&&&CKTG Black Felt Knife Guard 7" /177mm&&&The CKTG Black Felt Knife Guard is designed to fit a wide range of mid-sized blades, including santokus, bunkas, and nakiri knives. Measuring 180mm (7") long and 50mm (2") tall, it provides secure coverage for safe storage and transport.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, this guard slides on smoothly to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Always dry your knife thoroughly before placing it in the guard. Trapped moisture inside the guard can lead to rust over time.

  • Brand: CKTG
  • Item: Black Felt Knife Guard
  • Length: 180mm (7")
  • Height: 50mm (2")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-7-177mm-161.png&&&5&&&||&&&||&&&@@@ ckblfekngu22&&&CKTGFelt-8wide&&&CKTG Black Felt Knife Guard 8" / 220mm&&&The Chefknivestogo black felt knife guard is designed to fit gyutos up to 220mm in length. At 50mm tall, or about 2 inches, it provides reliable protection for the blade during storage and transport.

    Constructed with a strong black plastic exterior and a soft felt interior, the guard slides smoothly onto the knife to shield both the edge and the user. It helps maintain sharpness and prevents unnecessary wear when knives are stored in a drawer or carried in a knife bag.

    Important: Always dry knives thoroughly before placing them in the guard to avoid trapping moisture that can cause rust.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-8-220mm-102.png&&&5&&&||&&&||&&&@@@ ckblfekngu&&&CKTGFelt-9wide&&&CKTG Black Felt Knife Guard 9.75" / 250mm&&&Keep your knives safe and well-protected with this durable blade guard, measuring 9.75" x 2" (250mm x 50mm). Always position the guard correctly: ensure the spine of the knife is exposed while the blade edge is fully covered.

    Thoroughly dry your knives before placing them in the guard to prevent moisture from causing rust.

    Designed with care to preserve the longevity and sharpness of your knives, this blade guard is a must-have for any kitchen.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-9-75-250mm-sale-2.png&&&0&&&||&&&||&&&@@@ ckblblgu925s&&&10-Pack&&&CKTG Black Felt Knife Guard set 9.75" / 250mm Sale&&&This 10-pack of CKTG Black Blade Guards offers a convenient and cost-effective way to protect multiple knives during storage and transport. Each guard measures 250mm (9.75") long and 50mm (2") tall, making them suitable for a wide range of larger kitchen knives.

    Constructed with a durable black plastic exterior and a soft felt-lined interior, these guards slide on smoothly to protect both the edge and the user. They help maintain sharpness and prevent damage when knives are stored in a drawer, knife roll, or bag.

    Care Instructions: Install the guards with the spine exposed and the edge covered. Always dry your knives thoroughly before placing them in the guards, as trapped moisture can lead to rust over time.

  • Brand: CKTG
  • Item: Black Felt Knife Guard Set
  • Quantity: 10
  • Length: 250mm (9.75")
  • Height: 50mm (2")
  • Exterior: Plastic
  • Interior: Felt-lined
  • Use: Blade protection for storage and transport&&&&&&50&&&35&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-set-9-75-250mm-sale-8.png&&&0&&&||&&&||&&&@@@ smallbunkasaya&&&CKTGSaya-Bunka&&&CKTG Bunka Saya&&&CKTG Bunka Saya This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit the bunka knives we carry, providing safe, secure protection during storage or transport. The bunka's distinctive reverse tanto tip and relatively tall blade height give it a unique profile, which is why fit is carefully controlled: even small differences in blade geometry can affect how a Japanese kitchen knife seats inside a wooden saya.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bunka-saya-172.png&&&5&&&||&&&||&&&||@@@ facck13clsa&&&CKTGSaya-Cleaver&&&CKTG Cleaver Saya&&&CKTG Cleaver Saya This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit the cleavers we carry, providing safe, secure protection during storage or transport. Cleavers present a unique fit challenge due to their wide, rectangular blade profile and substantial height, which is why compatibility is tightly controlled: even small variations in blade thickness or geometry can affect how a cleaver seats inside a wooden saya.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cleaver-saya-218.png&&&5&&&||&&&||&&&||@@@ ckcodipl40&&&diamond-combo-plate&&&CKTG Combination Diamond Plate 400/1,000&&&The CKTG 400/1,000 grit combination diamond plate has a unique diamond pattern that helps keep the surface cutting quickly and consistently. This plate has 400 grit on one side and 1,000 grit on the other. It also includes a free rubber base that holds the stone firmly in place while you're sharpening or flattening other water stones. Size of this plate is 8" x 2.75â€.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-172.png&&&4.5&&&||&&&||&&&||@@@ tadesa16&&&CKTGSaya-Deba165&&&CKTG Deba Saya 165mm&&&CKTG Deba Saya 165mm. Fits most of our 165mm debas.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-165mm-245.png&&&0&&&||&&&||&&&||@@@ ckde18sa&&&CKTGSaya-Deba180&&&CKTG Deba Saya 180mm&&&This saya was designed to fit a thick-spined deba, so it will be too big to fit a thinner knife of similar length.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-180mm-75.png&&&4.5&&&||&&&||&&&||@@@ ckdiplset12&&&120-400-1K&&&CKTG Diamond Plate 3 pc Set For Edge Pro&&&Diamond plates cut faster and stay flatter than conventional water stones, and this three-piece set from CKTG puts the three most useful grits together in a single purchase. Each plate measures 150mm x 20.5mm of usable diamond surface, mounts to a black plastic base, and fits the Edge Pro sharpening system right out of the box. The progression covers coarse stock removal at 120 grit, mid-range sharpening and edge setting at 400 grit, and refined finishing at 1,000 grit - a complete foundation for nearly any sharpening task on the Edge Pro.

    The practical advantage of diamond over stone is most apparent on hard or difficult steels. These plates bite into high-hardness alloys that slow down conventional abrasives, and because the diamond surface does not dish, angle consistency stays reliable across the full life of the plate. Whether the job is repairing a chipped edge, resetting a bevel, or cycling through a batch of knives before finishing on a strop, this set handles the heavy lifting efficiently.

    What Customers Are Saying: Customers who use these plates in active sharpening routines report that they dramatically reduce the total time spent per knife by quickly establishing a consistent starting point before moving to finishing stones. Users working on extremely hard steels - including some of the most difficult alloys available - note that the diamond plates resolved chipping and edge damage in minutes where standard stones had made little progress. Several reviewers use these plates professionally and consider them a permanent replacement for the stock Edge Pro water stones that came with their machines.

    Care Instructions: Rinse the plates with water before and after each use to flush metal swarf from the diamond surface. Avoid letting filings dry and accumulate. Store the plates flat to protect the diamond surface between sessions.

    &&&&&&27.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-3-pc-set-for-edge-pro-116.png&&&5&&&||&&&||&&&||@@@ ck3pcdsettr&&&5-7-8&&&CKTG Felt Guard Trio for D Set&&&The Chefknivestogo Black Felt Knife Guard 3pc Set is a simple and effective way to protect your knives during storage or transport. This combination is sized to fit the Tojiro 3pc DP set well and includes guards in 5.5", 7", and 8.5" lengths to cover the most commonly used blade sizes.

    Made from durable black felt material, these guards are lightweight, easy to use, and gentle on your knife edges. They slide on and off easily and are ideal for keeping your knives protected in a drawer, knife roll, or bag.

    Care Instructions: Always install the guards with the spine exposed and the edge covered. Make sure your knives are completely dry before inserting them into the guards, as trapped moisture can cause rust.

  • Brand: Chefknivestogo
  • Item: Black Felt Knife Guard Set
  • Pieces: 3
  • Sizes Included: 5.5", 7", 8.5"
  • Material: Felt
  • Color: Black
  • Use: Blade protection for storage and transport&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-felt-guard-trio-for-d-set-15.png&&&0&&&||&&&||&&&@@@ inshse&&&FINISHSHARPENING&&&CKTG Finish Sharpening&&&Add this service to your knife order if you would like us to apply a final sharpening before it ships. We put a fresh, razor-sharp edge on the knife and take the opportunity to inspect it carefully before it leaves our shop.

    This service is per knife and must be purchased with a knife.

    What We Do: We refine the factory edge using our sharpening stones and strops to improve sharpness and cutting performance. We also check the knife for fit, finish, and any issues so you receive it in top condition.

    When to Use This: Choose this if you want maximum out-of-the-box sharpness or just prefer that we give the knife a final touch before shipping.

    Turnaround Time: No delay--this is done during order processing.

    Important: This service is only available with a knife purchase and cannot be ordered by itself.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-finish-sharpening-9.png&&&5&&&||&&&||&&&@@@ ck18gysa1&&&CKTGSaya-Gyuto180A&&&CKTG Gyuto Saya 180mm A&&&This wooden saya — the Japanese term for a blade scabbard — is designed to fit 180mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-180mm-a-8.png&&&0&&&||&&&||&&&||@@@ si21gysa&&&CKTGSaya-Gyuto210A&&&CKTG Gyuto Saya 210mm A&&&CKTG Gyuto 210mm Saya A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead. I worked in "knife sheath" alongside "blade scabbard" in the first sentence, and slipped in "Japanese kitchen knife" naturally in the same paragraph. Let me know if you'd like to adjust the placement or wording of those additions, and I'll apply the same approach going forward.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-a-107.png&&&5&&&||&&&||&&&||@@@ si21gyunsa&&&CKTGSaya-Gyuto210B&&&CKTG Gyuto Saya 210mm B&&&CKTG Gyuto 210mm Saya B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm gyuto knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for gyuto profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-b-97.png&&&5&&&||&&&||&&&@@@ si24gysa&&&CKTGSaya-Gyuto240A&&&CKTG Gyuto Saya 240mm A&&&This saya was designed to fit a 240mm gyuto with a thinner spine.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-a-119.png&&&4.5&&&||&&&||&&&||@@@ si24ungysa&&&CKTGSaya-Gyuto240B&&&CKTG Gyuto Saya 240mm B&&&CKTG Gyuto 240mm Saya B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 240mm gyuto knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for gyuto profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-b-123.png&&&4.5&&&||&&&||&&&||@@@ siungy27sa&&&CKTGSaya-Gyuto270A&&&CKTG Gyuto Saya 270mm A&&&Here's the expanded version: CKTG Gyuto Saya 270mm A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 270mm gyuto knives we carry with thinner spines, providing safe, secure protection during storage or transport. This A version is intended for slimmer gyuto profiles where the wider B saya would be too loose. Please note this saya is not compatible with Masakage knives such as the Yuki, Koishi, and similar profiles. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-270mm-a-121.png&&&5&&&||&&&||&&&||@@@ chwoco&&&4oz&&&CKTG Handle and Board Wax&&&This is one of those products that came out of practical necessity. At CKTG, wooden handles and sayas pass through the shop constantly, and keeping unfinished wood in good condition requires something that actually works - not just a generic board oil. The Handle and Board Wax is a blend of food-grade mineral oil and double-refined beeswax that CKTG formulated and uses in-house daily. It is the same product used to finish sayas before they ship, and to condition the wa handles on knives throughout the office. When it works well enough to use on your own product, it is worth selling.

    The formula is simple and effective. Mineral oil penetrates the wood to hydrate and stabilize it from the inside, while beeswax seals the surface and creates a protective barrier against moisture and staining. Together they bring out the grain, deepen the color, and leave wood looking nourished rather than coated. It works on knife handles, cutting boards, sayas, salad bowls, rolling pins, and wooden utensils - any unfinished wood that benefits from conditioning. Application is straightforward: rub a small amount onto the wood, work it in, and wipe off the excess with a clean cloth. A little goes a long way, and the 4-ounce container treats a large number of surfaces. Two coats with a day between them is a reliable approach for new or very dry wood.

    What Customers Are Saying: With 31 five-star reviews the consensus is consistent: this product does exactly what it promises, and a single container lasts a long time. Reviewers use it across knife handles, sayas, cutting boards, wooden utensils, and even straight razor handles, consistently noting that the grain comes alive and the wood feels noticeably better after a single application. Several owners apply it with their hands rather than a cloth, finding the warmth helps work it in more evenly. One reviewer notes that a brief warm-up makes the wax easier to spread. The wax is described as food-safe, nearly odorless, and non-reactive - one knife maker confirms no reactivity even on carbon steel blades during handle installs. A common theme is that customers return to buy it repeatedly once they have used it on one handle or board.

    Application Instructions: Start with clean, dry wood. Scoop a small amount of wax - a pea-sized amount covers most handles - and work it into the wood with a cloth or your fingertips. Let it sit for several minutes, then wipe off any excess with a clean rag. For cutting boards or very dry wood, apply a second coat after 24 hours. Reapply to handles and boards periodically as needed, particularly in dry climates or after heavy use.

    &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-handle-and-board-wax-107.png&&&5&&&||&&&||&&&@@@ prhaknbag&&&CKTG-Drumstick-Bag&&&CKTG Hanging Knife Bag - Tan&&&This bag has some unique features that lend themselves to kitchen use. It is made of very durable materials with straps designed for hanging the bag on the wall at work for quick and easy access without taking up valuable counter space. It's light and easy to carry with handle on the top. Made from weatherproof ballistic nylon.

  • Length: 18"
  • Width: 7 1/2" (15" open)
  • Rigid 1" spine to allow for easy closure of bag when fully stocked&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-hanging-knife-bag-57.png&&&5&&&||&&&||&&&@@@ honesukisaya&&&CKTGSaya-HonesukiA&&&CKTG Honesuki Saya 150mm A&&&Here's the expanded version: CKTG Honesuki Saya 150mm A This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 150mm honesuki knives we carry with thinner spines, providing safe, secure protection during storage or transport. This A version is intended for honesuki profiles where the wider B saya would be too loose. The honesuki's rigid, triangular blade geometry makes fit particularly important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-a-67.png&&&5&&&||&&&||&&&||@@@ siho150sab&&&CKTGSaya-HonesukiB&&&CKTG Honesuki Saya 150mm B&&&CKTG Honesuki Saya 150mm B This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 150mm honesuki knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for honesuki profiles where the slimmer A saya is too narrow. The honesuki's rigid, triangular blade geometry and pronounced spine thickness make fit particularly important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-b-124.png&&&4&&&||&&&||&&&||@@@ ckkisa21&&&CKTGSaya-Kiri210&&&CKTG Kiritsuke Saya 210mm&&&CKTG Kiritsuke Saya 210mm This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit 210mm kiritsuke knives we carry, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.

    This saya fits:
  • Harukaze AS HAS-K210
  • Harukaze Ginsan HG3-K210
  • Yahiko YAS-HE-K210
  • Yahiko YA-G3-K210&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-48.png&&&0&&&||&&&||&&&||@@@ ckkisa24&&&CKTGSaya-Kiri240&&&CKTG Kiritsuke Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-240mm-78.png&&&0&&&||&&&||&&&||@@@ ckth&&&DTH-208-Black&&&CKTG Meat Thermometer - Black&&&This black instant-read digital thermometer is a fast and reliable tool for checking temperatures while cooking, grilling, or prepping food. With a wide temperature range and quick response time, it’s ideal for meats, poultry, fish, and more, helping you avoid overcooking and get consistent results.

    The fold-out probe design automatically powers the unit on when opened and off when closed. A backlit LCD display makes it easy to read in low light, and simple controls allow you to switch between Celsius and Fahrenheit, hold readings, and view max/min temperatures.

    The thermometer is water-resistant (IPX4 rated) and includes an automatic shutoff after approximately 10 minutes to preserve battery life. A built-in reference chart on the unit provides helpful cooking temperature guidelines for common proteins.

    Operation Notes: Insert the probe at least 10mm into food for an accurate reading. Allow the reading to stabilize before removing, and clean the probe after each use.

  • Type: Instant Read Digital Thermometer
  • Color: Black
  • Temperature Range: -50°C to 300°C (-58°F to 572°F)
  • Resolution: 0.1°C / 0.1°F
  • Accuracy: ±1°C (0–150°C); ±2–3°C outside that range
  • Response Time: ≤3 seconds (below 95°C / 203°F)
  • Display: Backlit LCD
  • Water Resistance: IPX4
  • Power: 1 × CR2032 battery (included)
  • Auto Shutoff: ~10 minutes
  • Functions: °C/°F switch, hold, max/min, backlight&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-meat-thermometer-black-2.png&&&4.5&&&||&&&@@@ sinasa&&&CKTGSaya-NakiriA&&&CKTG Nakiri Saya A&&&This wooden saya — the Japanese term for a blade scabbard — is designed to fit specific knives we carry, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside. For that reason, compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-a-194.png&&&4.5&&&||&&&||&&&||@@@ si16nasab&&&CKTGSaya-NakiriB&&&CKTG Nakiri Saya B&&&This wooden saya — the Japanese term for a blade scabbard — is designed to fit nakiri knives we carry, providing safe, secure protection during storage or transport. This B version is intended for larger nakiri profiles where the slimmer A saya is too narrow. All B sayas are made slightly larger than their A counterparts to accommodate taller blades and thicker spines. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead. If your new saya doesn't seem to fit at first, check the knife orientation — these sayas are designed for a specific blade direction. See photo #2 for the correct orientation.Sonnet 4.6&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-b-265.png&&&5&&&||&&&||&&&||@@@ 120mmpettysaya&&&CKTGSaya-Petty120A&&&CKTG Petty Saya 120mm A&&&This wooden saya (鞘), the Japanese term for a blade scabbard, is designed to fit 120mm petty knives with a slim spine. The “A” designation indicates the thin version, intended for narrower blades only. This saya has already been added to the product pages of the knives it fits—if you don’t see it listed on a knife’s page, it does not fit that knife.

    For the best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you are buying this saya separately, please tell us which knife it is for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as fit cannot be reliably guaranteed for knives we have not handled.

    If a knife has a compatible saya, it will always be shown and linked on that knife’s product page. If no saya is listed, we do not have one that fits and recommend using a felt blade guard instead.

    If your new saya doesn’t seem to fit at first, please check the knife orientation. These sayas are designed for a specific blade direction—see photo #2 for the correct orientation.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-120mm-a-136.png&&&0&&&||&&&||&&&||@@@ si15pesa&&&CKTGSaya-Petty150&&&CKTG Petty Saya 150mm&&&CKTG Petty Saya 150mm This wooden saya — the Japanese term for a knife sheath or blade scabbard — is designed to fit the 150mm petty knives we carry, providing safe, secure protection during storage or transport. The petty is a nimble, slender utility knife, and that trim profile makes precise fit especially important: even small differences in blade height, thickness, or profile can affect how a Japanese kitchen knife seats inside a wooden saya, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-150mm-157.png&&&5&&&||&&&||&&&||@@@ ckpesa18&&&CKTGSaya-Petty180&&&CKTG Petty Saya 180mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-52.png&&&0&&&||&&&||&&&||@@@ ck120tapesa&&&CKTGSaya-PettyTall120&&&CKTG Petty Saya Tall 120mm&&&This wooden saya (鞘), the Japanese term for a blade scabbard, is designed to fit 120mm tall petty knives. The “A” designation indicates a slimmer profile, intended for narrower blades only. This saya has already been added to the product pages of the knives it fits—if you don’t see it listed on a knife’s page, it does not fit that knife.

    For the best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you are buying this saya separately, please tell us which knife it is for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as fit cannot be reliably guaranteed for knives we have not handled.

    If a knife has a compatible saya, it will always be shown and linked on that knife’s product page. If no saya is listed, we do not have one that fits and recommend using a felt blade guard instead.

    If your new saya doesn’t seem to fit at first, please check the knife orientation. These sayas are designed for a specific blade direction—see photo #2 for the correct orientation.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-tall-120mm-60.png&&&4.5&&&||&&&||&&&||@@@ taspha&&&CKTG-Rocher-Spoon&&&CKTG Rocher Spoon Stainless&&&The quenelle is one of those plating techniques that separates composed desserts from casual ones — a three-sided oval of ice cream, mousse, ganache, or butter shaped with two spoons into something that looks effortless and takes real practice to execute cleanly. The right spoon makes the process considerably easier, and most cooks who do this work regularly end up owning a dedicated rocher spoon rather than improvising with whatever is in the drawer. This one is built from 304 stainless steel with a mirror polish, sized and weighted to work through cold, dense bases without losing control of the shape.

    At 8.625 inches long and 1.57 inches wide the deep oval bowl sits in the large tablespoon range — the right size for a substantial quenelle that reads clearly on a composed plate without overwhelming it. At 3.5 oz the spoon has enough mass to feel authoritative through the two-spoon transfer motion, and the mirror polish keeps the surface smooth enough that cold bases release cleanly rather than dragging. The handle tapers to a flat, paddle-shaped end that sits naturally between the fingers and provides good feedback through the shaping motion. Clean lines, no unnecessary detail — a tool designed to do one thing well and get out of the way.

    What Customers Are Saying: Reviewers consistently describe the quality as well above what the price suggests, with one noting genuine surprise at how solid and well-finished the spoon feels in hand. The weight draws specific praise — buyers describe it as substantial and confidence-inspiring. One reviewer puts it to work on ice cream specifically and highlights the clean oval shapes it produces on the plate. A single note on the handle end needing a light smoothing is worth mentioning for perfectionists, though it has not affected performance for any reviewer. The consensus across multiple verified purchases is straightforward: excellent quality, great value, buying more.

    Care Instructions: Hand wash and dry after each use. The mirror polish is best maintained by avoiding abrasive scrubbers. Dishwasher safe but hand washing will preserve the finish longer.

    &&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-rocher-spoon-stainless-44.png&&&0&&&||&&&||&&&@@@ ckroostbl3x&&&RooStropBlock&&&CKTG Roo Strop Block 3x2"&&&Our CKTG Kangaroo strop block measures 3x2". This block is comfortable to hold and would make an excellent finisher when you are sharpening your knives.&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-block-3x2-19.png&&&0&&&||&&&||&&&||@@@ saya&&&CKTGSaya-SantokuA&&&CKTG Santoku Saya A&&&This wooden saya — the Japanese term for a blade scabbard — is designed to fit santoku knives we carry with thinner spines, providing safe, secure protection during storage or transport. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-a-124.png&&&5&&&||&&&||&&&||@@@ sisasab&&&CKTGSaya-SantokuB&&&CKTG Santoku Saya B&&&This wooden saya — the Japanese term for a blade scabbard — is designed to fit santoku knives we carry with thicker spines, providing safe, secure protection during storage or transport. This B version is intended for santoku profiles where the slimmer A saya is too narrow. Fit is critical with wooden sayas: even small differences in blade height, thickness, or profile can affect how a knife seats inside, which is why compatibility is tightly controlled.

    For best results, we strongly recommend purchasing the knife and saya together so we can use your actual knife as a template and drill the pin hole for proper alignment. If you're purchasing this saya separately, please note the exact knife it's for in the Comments section of your shopping cart. We only sell sayas for knives we carry, as proper fit cannot be reliably guaranteed for knives we haven't handled. A black, tapered saya pin is included.

    If a knife has a compatible saya, it will be shown and linked on that knife's product page. If no saya is listed, we don't carry one that fits — we recommend a felt blade guard instead.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-b-166.png&&&3&&&||&&&||&&&||@@@ ckshsebyjomc&&&CKTGSharpening&&&CKTG Sharpening Service&&&We offer professional sharpening for kitchen knives to restore a clean, razor-sharp edge. Whether your knife is slightly dull or overdue for maintenance, we will bring it back to peak performance.

    This service is per knife, not per order.

    Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering.

    How It Works: Place your order, pack your knife, and ship it via any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us. If you order other items from our store at the same time, we will hold your order until your knife arrives, sharpen it, and ship everything back together in one package.

    Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video before shipping.

    Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719

    Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.

    Return Shipping: Price includes return shipping - no extra charges.

    What We Do: Restore a sharp edge, improve cutting performance, and clean up minor wear. If your knife has chips or damage, please order our repair service or email us first.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-182.png&&&5&&&||&&&||&&&@@@ cktgsticker6&&&Oval-CKTG&&&CKTG Sticker 6"&&&Perfect for your knife case, water bottle, or laptop, this stylish sticker proudly represents Chef Knives To Go - your go-to destination for top-notch Japanese kitchen knives. Stick it and make a statement in the kitchen and beyond!&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-39.png&&&0&&&||&&&||&&&@@@ cksusa24&&&CKTGSaya-Suji240&&&CKTG Sujihiki Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-240mm-108.png&&&3&&&||&&&||&&&||@@@ sisu27sa&&&CKTGSaya-Suji270A&&&CKTG Sujihiki Saya 270mm A&&&This saya was designed to fit a 270mm sujihiki with a thinner spine.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-a-83.png&&&5&&&||&&&||&&&||@@@ isscsu27sa&&&CKTGSaya-Suji270B&&&CKTG Sujihiki Saya 270mm B&&&This saya was designed to fit a 270mm sujihiki with a thicker spine.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-b-88.png&&&5&&&||&&&||&&&||@@@ ck30susa&&&CKTGSaya-Suji300&&&CKTG Sujihiki Saya 300mm&&&This saya was designed to fit a 300mm sujihiki with a thinner spine.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-300mm-23.png&&&0&&&||&&&||&&&||@@@ 21yasa&&&CKTGSaya-Yanagi210&&&CKTG Yanagiba Saya 210mm&&&The CKTG Yanagiba Saya 210mm is a traditional wooden sheath designed to protect and store 210mm yanagiba knives we carry. These single-bevel blades have unique profiles and precise geometries, so proper fit is especially important to ensure the knife seats cleanly and safely inside the saya. This sheath offers secure protection while preserving the clean, refined look of your knife during storage or transport.

    It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Small variations in blade thickness, height, and profile can affect compatibility, and we match each saya carefully to avoid fit issues.

    If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.

    Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry place and avoid excess moisture or heat, which can cause the wood to warp or crack over time.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-210mm-126.png&&&0&&&||&&&||&&&||@@@ ckya24sa&&&CKTGSaya-Yanagi240&&&CKTG Yanagiba Saya 240mm&&&The CKTG Yanagiba Saya 240mm is a traditional wooden sheath designed to protect and store 240mm yanagiba knives we carry. These long, single-bevel blades require precise fit to ensure smooth insertion and secure retention, and this saya is shaped to match the profiles of compatible knives while offering reliable protection during storage or transport.

    It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small differences in blade height, thickness, or profile can affect how the knife fits inside the saya.

    If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.

    Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-240mm-120.png&&&4.5&&&||&&&||&&&||@@@ ckya27sa&&&CKTGSaya-Yanagi270&&&CKTG Yanagiba Saya 270mm&&&The CKTG Yanagiba Saya 270mm is a traditional wooden sheath designed to protect and store 270mm yanagiba knives we carry. These long, single-bevel blades require a precise fit for proper seating and retention, and this saya is shaped to match compatible profiles while providing safe, reliable protection during storage or transport.

    It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small variations in blade height, thickness, or profile can impact how the knife fits inside the saya.

    If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.

    Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-270mm-121.png&&&5&&&||&&&||&&&||@@@ yasa30&&&CKTGSaya-Yanagi300&&&CKTG Yanagiba Saya 300mm&&&The CKTG Yanagiba Saya 300mm is a traditional wooden sheath designed to protect and store 300mm yanagiba knives we carry. These extra-long, single-bevel blades require precise fit and alignment, and this saya is shaped to match compatible profiles while providing secure protection during storage or transport.

    It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you're buying a saya separately, we will need to know which knife you're purchasing it for—please include this in the Comments section of your shopping cart. Even small differences in blade height, thickness, or profile can affect how the knife fits inside the saya.

    If a knife has a compatible saya, it will be shown and linked directly on that knife’s product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.

    Care Instructions: Insert and remove the blade gently—do not force it into the saya. Store in a dry environment and avoid prolonged exposure to moisture or heat, which can cause the wood to warp or crack.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-300mm-69.png&&&0&&&||&&&||&&&||@@@ saoksh&&&TR-OKUBO&&&Crane Okubo Shears 180mm&&&Crane is a well-regarded Japanese producer of traditional shears, and the Okubo shear is one of their better-known designs - named for a large, wide head that provides more blade contact per cut and a more authoritative stroke through heavier stems and branches than a narrow-blade shear can deliver. Originally designed for bonsai work, these have been adopted by a growing number of professional and home cooks who find that the carbon steel quality, the tactile precision of the fixed-pivot construction, and the comfortable large handles make them an excellent kitchen shear alternative.

    The steel is high-carbon with added vanadium - a composition similar to shirogami (white paper steel) but with better toughness. Hardness at HRC60 gives the edge good holding ability through sustained cutting work. At 7.4 oz and 180mm total length with 50mm blades, the Okubo is a confident size - more blade and more presence than the Nagaike shears, with handles that work for larger hands. Crane produces quality tools in the premium tier of this category.

    What Customers Are Saying: Two reviewers and both describe the same experience: very sharp out of the box, comfortable large handles, and a look that matches the quality. One bought them as a gift and was able to try them before handing them over - enough to confirm they were the right choice.

    Care Instructions: High-carbon steel will rust if left wet. Wipe and dry after every use. Apply camellia or mineral oil before storage. The vanadium content adds toughness but does not make the steel stainless.

    &&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/crane-okubo-shears-180mm-55.png&&&5&&&||&&&@@@ cutofflestsq&&&stropsquare&&&Cut Off Leather Strop Squares&&&This is a cheap way to strop your knives. We cut off 3x11 to make 3x8 from time to time and this is the result. 3x3. While supplies last.&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-163.png&&&0&&&||&&&||&&&@@@ da52bu17&&&D-52100-Bunka&&&Daovua 52100 Bunka 165mm Closeout&&&52100 carbon alloy steel was originally developed in 1905 for ball bearings - a use case that demands an extremely fine, uniform carbide structure and excellent toughness under repeated stress. Those same properties translate well to kitchen knives, and Daovua importing it from the United States for this line represents a meaningful step up in materials from their original leaf spring work. The bunka is a compact, versatile format with a reverse tanto tip that handles most everyday kitchen tasks - chopping, slicing, push-cutting through vegetables - while the pointed tip adds precision for finer work. At 4.6 oz and 164mm of blade length, this is a light, maneuverable knife that disappears in the hand during extended prep.

    The blade carries a nashiji (pear skin) finish above the shinogi that gives it a subtle texture and a slightly frosted appearance. The grind is even on both sides, which makes it accessible for right- and left-handed cooks alike and straightforward to sharpen on flat water stones. 52100 is a reactive steel that will start building a patina immediately - one reviewer noted it began to turn gray within the first session, which is normal and adds a degree of natural protection over time. The fit and finish reflects the handmade, value-focused nature of these knives - the choil area and handle spacer are a little rough in places - but the geometry and edge performance at this price point are genuinely impressive.

    What Customers Are Saying: An experienced sharpener took the knife through a full stone and strop progression and reported it cut through tri-tip and pork tenderloin with ease, noting good balance and a decent taper to the edge. A second reviewer called it an excellent beginner carbon steel knife - sharp out of the box, light in the hand, and great value for anyone new to reactive steels. A third long-time Daovua supporter noted some geometry inconsistency on this particular example but continued to recommend the brand overall.


    Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. It is more reactive than most Japanese carbon steels and will patina quickly, which is normal and desirable. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.&&&&&&75&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-bunka-165mm-191.png&&&4&&&||&&&||&&&@@@ da52ho14&&&D-52100-Honesuki&&&Daovua 52100 Honesuki 145mm Closeout&&&The honesuki is Japan's dedicated poultry boning knife - a stiff, triangular blade designed specifically for breaking down whole birds. Where a flexible western boning knife uses bend and flex to navigate around joints and bones, the honesuki works differently: it uses a rigid blade, a sharp tip, and a thick spine to push through cartilage and pop joints cleanly. Cooks who process a lot of poultry find it faster and more precise than a general-purpose knife, and the stiff geometry gives you direct control over exactly where the tip is going at every moment. Daovua hand-forges this one from 52100 carbon alloy steel imported from the United States - the same fine-carbide steel used across the new 52100 line, originally developed for ball bearings in 1905.

    At 3.9 oz and 145mm this is a compact, light tool that disappears in the hand during poultry work. The spine runs at 2mm through the heel - thick enough to give the blade rigidity without adding unnecessary weight. The octagonal handle varies in wood type and color from knife to knife, which is standard across the Daovua handmade range. The kurouchi (black as-forged) finish gives the blade its working character and helps protect the reactive carbon steel surface during regular use. At $65 this is the most accessible entry point in the 52100 line and a strong option for professional cooks who go through significant poultry volume and want a carbon steel honesuki that sharpens easily and holds an edge.


    Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use, particularly important given regular contact with poultry juices. Avoid leaving moisture or acidic residue on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop quickly and adds natural protection. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.&&&&&&65&&&50&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-honesuki-145mm-251.png&&&0&&&||&&&||&&&@@@ da52kina18&&&D-52100-TheTank&&&Daovua 52100 The Tank 180mm Closeout&&&Got it - noted for this and future Daovua pages. Here is the full copy: Title Tag Daovua 52100 The Tank 180mm | Kiri-Nakiri Carbon Steel Meta Description Daovua The Tank is a 180mm kiri-nakiri hand-forged from American 52100 carbon steel. Tall, flat-profiled, and built for serious vegetable work. HRC 60-61, $80. Body Copy The Tank is Daovua's take on the kiri-nakiri - a hybrid blade profile that combines the flat edge and tall blade height of a nakiri with the angled kiritsuke tip that adds a pointed end for more detailed cutting work. At 85mm of blade height and 8.9 oz, this has genuine presence on the board. It is not a delicate knife. It is built for cooks who want to move through large volumes of vegetables with a flat edge that makes full contact on every stroke, and who want a blade tall enough to scoop and transfer without having to reach for a bench scraper.

    The steel is 52100 carbon alloy imported from the United States - the same steel Daovua uses across the new 52100 line. Originally developed in 1905 for ball bearings, 52100 has a fine carbide structure that takes a keen edge and responds well to patient work on the stones. At HRC 60-61 it is hard enough for good edge retention without being brittle. The kurouchi (black as-forged) finish with hammer texture gives the blade a working character that suits the format - this is a tool-first knife, not a showpiece, and it looks the part. The octagonal handle varies in wood type and color from knife to knife, which is part of what makes each one its own thing.


    Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. The tall blade surface means more exposure to moisture, so thorough drying is important. Avoid leaving acidic foods on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop naturally and adds protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.&&&&&&80&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-the-tank-180mm-116.png&&&1&&&||&&&||&&&@@@ daclv2bu&&&ClassicV2-Bunka&&&Daovua Classic V2 Bunka 165mm&&&The bunka (meaning "culture knife" in Japanese) is a versatile all-purpose kitchen knife with a flat profile ideal for push cutting and a reverse tanto tip that adds precision for detail work. The Daovua Classic V2 Bunka at 165mm represents the Nhat family workshop at its most refined — a deliberate evolution from their original rustic leaf spring line into cleaner geometry, improved heat treatment, better surface finish, and handles built with more care. The relatively flat edge profile excels at slicing and push cutting through vegetables, proteins, and herbs, while the aggressive tip handles scoring, fine cuts, and any work requiring a pointed blade. It is a knife that rewards cooks who want one tool to do most of the work.

    At 4.0 oz (116g) with a 2mm spine at the heel and 47mm blade height, this bunka strikes a good balance between presence and agility. The recycled leaf spring carbon steel takes a keen edge and sharpens quickly and easily, making it a good choice for cooks building a stone sharpening practice without the pressure of maintaining expensive steel. The octagonal wa handle (wood type and color vary) provides a comfortable, secure grip that works well for both pinch and handle grips. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-bunka-165mm-321.png&&&0&&&||&&&||&&&@@@ daclv2gy24&&&ClassicV2-Gyuto240&&&Daovua Classic V2 Gyuto 240mm&&&The 240mm gyuto is the workhorse length for serious home cooks and professionals alike — long enough to slice through large proteins and dense vegetables in single strokes, but still manageable for everyday prep. The Daovua Classic V2 Gyuto at 240mm brings that capability in recycled leaf spring carbon steel at a price that consistently surprises people who pick one up. The Nhat family workshop in Vietnam developed the Classic V2 line as a clear step forward from their original rustic leaf spring knives, with flatter, more refined profiles, improved heat treatment, cleaner grinds, and handles built with more care. The result is a knife that looks and feels considerably more polished than the original line while retaining the honest, handmade character that made Daovua popular in the first place.

    At 6.3 oz (178g) with a 2mm spine at the heel and 48mm of blade height, this is a well-balanced gyuto that handles extended prep sessions without fatigue. The flatter edge profile suits push cutting through vegetables and controlled slicing of proteins, and the length makes it an excellent slicer for roasts, poultry, and large cuts of fish. The recycled leaf spring carbon steel takes a sharp, refined edge and responds well on the stone — an excellent steel for cooks building a sharpening practice. The octagonal wa handle (wood type and color vary) is well fitted and comfortable in hand. As with all Daovua knives, each piece is made by hand and dimensions are approximate. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    What Customers Are Saying:

    Customers who are familiar with the original Daovua leaf spring line consistently note how much the Classic V2 has improved. One longtime customer described the fit and finish as much, much better — blade straight, handle well aligned, grind cleaner — while retaining the charm and character of the original. Another called it a knife that performs like one twice the price and said he could not find a better deal. The unanimous theme across the reviews is that if you were curious about Daovua before but held back due to quality concerns, the V2 line has addressed them.

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-240mm-266.png&&&5&&&||&&&||&&&@@@ dav2ho14&&&ClassicV2-Honesuki&&&Daovua Classic V2 Honesuki 145mm&&&The honesuki (meaning "loves bone" in Japanese) is a purpose-built poultry and butchery knife, and the Daovua Classic V2 version brings that focused utility at a price that makes it an easy addition to any kitchen kit. The Nhat family workshop in Vietnam developed the Classic V2 line as a deliberate step forward from their original rustic leaf spring knives — cleaner profiles, better heat treatment, improved surface finish, and more carefully constructed handles. The honesuki shape features a stiff, triangular blade with a sharp tip and a thick spine designed to navigate joints, separate skin, and work around bone with precision and control. At 145mm it is the right size for breaking down chickens, spatchcocking birds, and handling the detail work that a larger knife cannot do cleanly.

    At 3.9 oz (112g) with a 3mm spine at the heel, this knife has the rigidity a honesuki requires without feeling heavy in hand. The 41mm blade height keeps the profile compact and maneuverable close to the bone. The recycled leaf spring carbon steel takes a very sharp edge and responds well on the stone, making maintenance straightforward even for cooks still developing their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable and secure during the twisting, pulling motions that butchery work demands. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout for the best out-of-box performance.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-honesuki-145mm-129.png&&&0&&&||&&&||&&&@@@ daclv2sa16&&&ClassicV2-Santoku&&&Daovua Classic V2 Santoku 165mm&&&The Daovua Classic V2 line represents a significant step forward for the Nhat family workshop in Vietnam. After years of producing their beloved rustic leaf spring knives, Daovua invested in an improved facility and a new direction: cleaner profiles, better surface finish, and handles with more refined construction. The Classic V2 Santoku at 165mm reflects that evolution — it carries the same honest, handmade character the brand is known for while delivering a more refined cutting experience suited to a wider range of cooks. The santoku profile, with its flat-to-slightly-curved edge and sheep's foot tip, is equally at home with push cuts through vegetables and the rocking motions of everyday prep work. The steel is recycled leaf spring carbon steel, the same material that made the original Daovua line so popular, now worked into a more polished package.

    At just 4.0 oz (114g) with a 47mm blade height, this is a nimble, lively knife that handles long sessions without fatigue. The spine runs 2mm at the heel and tapers toward the tip for a responsive feel through the cut. The octagonal wa handle (wood type and color vary) fits naturally in hand and provides a secure, comfortable grip. As with all Daovua knives, each piece is made by hand, so dimensions are approximate and minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout to get the most out of this blade from day one.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    What Customers Are Saying:

    Customers praise this knife as an excellent entry point into carbon steel ownership. One buyer purchased it specifically to learn proper carbon knife care and maintenance, noting that while it runs a touch light in hand, a quick touch-up on the stone brought the edge to a very capable level. Another reviewer used the santoku page to share feedback on the V2 bunka, calling the blade shape, sharpness, and quality perfect, and highlighting the exceptional customer service from CKTG when a handle issue arose. The overall picture is a well-made, honest knife that punches above its price and rewards those willing to learn the small rituals of carbon steel care.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-285.png&&&5&&&||&&&||&&&@@@ daclv2tagy21&&&ClassicV2-TallGyuto210&&&Daovua Classic V2 Tall Gyuto 210mm&&&The Daovua Classic V2 Tall Gyuto at 210mm takes the standard gyuto profile and adds significant blade height — 65mm versus the 45mm of the standard V2 Gyuto — giving it the knuckle clearance and board presence of a much heavier knife while staying light in hand at 6.0 oz (170g). The Nhat family workshop in Vietnam developed the Classic V2 line as a meaningful step forward from their original rustic leaf spring series, with flatter profiles, improved heat treatment, and more carefully constructed handles. The tall gyuto silhouette suits cooks who prefer a flatter edge for push cutting through vegetables and proteins, and the generous blade height makes it easy to scoop prep from the board without adjusting your grip. It is a versatile, distinctive shape that sits comfortably between a standard gyuto and a cleaver.

    At 2mm at the spine and 214mm of blade length, this knife is thin and nimble despite its imposing height. The recycled leaf spring carbon steel takes a sharp edge quickly and responds well on the stone, making it a rewarding knife for cooks building their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable in hand and complements the knife's forward balance well. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal and expected. Because fit and finish vary between individual pieces, we strongly recommend adding our finish sharpening service at checkout, which also gives us a chance to inspect the blade before it ships to you.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    What Customers Are Saying:

    Most customers are enthusiastic about the value and performance, with several calling it a sleeper knife that punches well above its price. One reviewer noted it arrived wickedly sharp without the sharpening service and praised the thin blade for making quick work of meat and vegetables. Another experienced Daovua owner described it as a knife built to last a lifetime, comparing the performance to knives costing several times as much. One customer experienced a warped blade that required significant remediation work before it could hold an edge — a reminder that hand-forged knives at this price point do carry some variation between examples. Adding the finish sharpening service is the best way to ensure your knife arrives in optimal condition.

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-gyuto-210mm-311.png&&&4.5&&&||&&&||&&&@@@ daclv2tape12&&&ClassicV2-TallPetty&&&Daovua Classic V2 Tall Petty 120mm&&&The Daovua Classic V2 line marks a deliberate evolution for the Nhat family workshop in Vietnam. Known for their rustic leaf spring knives forged from recycled vehicle springs, Daovua has invested in an improved facility and a new approach: flatter profiles, better heat treatment, refined surface finish, and handles built with more care. The Classic V2 Tall Petty at 120mm is a compact utility knife with an unusually generous blade height of 41mm, giving it more knuckle clearance and versatility than a standard petty of this length. It handles the close work that larger knives cannot — peeling, trimming, segmenting citrus, breaking down small vegetables — while the extra height makes it a natural board knife for finer prep tasks as well.

    At 3.3 oz (94g) with a 2mm spine at the heel, this is a light, maneuverable knife that responds well to a careful touch on the stone. The recycled leaf spring carbon steel takes a keen edge and sharpens with minimal effort, making it a good choice for cooks who want to build sharpening skills without investing in expensive steel. The octagonal wa handle (wood type and color vary) is comfortable in hand and scales well with the compact blade. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is expected and normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    &&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-petty-120mm-237.png&&&0&&&||&&&||&&&@@@ dav2kicl18&&&ClassicV2-TheTank&&&Daovua Classic V2 The Tank 185mm&&&The Tank is Daovua's most imposing knife — a kiritsuke-cleaver hybrid that combines the angular, flat-profiled silhouette of a kiritsuke with the mass and blade height of a cleaver. At 185mm with an 83mm blade height and a 3mm spine at the heel, this is a substantial piece of recycled leaf spring carbon steel designed for cooks who want presence and power without giving up the precision a pointed tip provides. The Nhat family workshop built this knife as part of their Classic V2 line, which represents a deliberate step forward from their original rustic leaf spring knives — better heat treatment, cleaner geometry, improved surface finish, and more carefully constructed handles. If the other V2 knives are refined workhorses, The Tank is the one you reach for when the job calls for authority.

    Weighing in at 9.5 oz (270g), this knife has enough mass to power through dense vegetables, squash, and thick-skinned produce with minimal effort, while the flat edge profile and sharp kiritsuke tip allow for the controlled push cuts and detail work that a heavier cleaver cannot manage. The spine tapers from 3mm at the heel toward the tip, keeping the blade from feeling unwieldy despite its size. The octagonal wa handle (wood type and color vary) is built to handle the knife's weight comfortably over extended use. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-the-tank-185mm-101.png&&&0&&&||&&&||&&&@@@ dasastkn&&&Daovua-Bunka&&&Daovua Leaf Spring Bunka 185mm&&&The Daovua Bunka knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. He uses car and truck leaf springs as his steel of choice. This is not quite as crazy as it sounds because these car parts are made with some rather good high-carbon steel. Most leaf springs are made from 5160, which is an excellent blade steel.

    We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.

    Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.

    While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.

    Each knife is made by hand so all measurements are approximations.

  • Edge: Double Bevel, 50/50
  • Weight: 4.2 oz (120 g)
  • Blade Length: 187 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm
  • Handle: Octagonal as pictured (color and wood type vary; video is outdated)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-bunka-185mm-142.png&&&4.5&&&||&&&||&&&@@@ dalespgy21&&&Daovua-Gyuto210&&&Daovua Leaf Spring Gyuto 210mm&&&The Daovua Leaf Spring Gyuto 210mm is a rugged, character-filled knife that delivers impressive performance at a very approachable price. Forged in small batches in Vietnam from recycled automotive leaf springs, each knife has a unique, handmade feel that sets it apart from more refined, factory-produced blades. The classic gyuto profile gives you excellent versatility for slicing, chopping, and general prep work, making it a great all-around kitchen tool.

    This knife uses high-carbon leaf spring steel (commonly 5160), which is known for its toughness, ease of sharpening, and ability to take a very sharp edge. The grind is generally thin with a slightly convex feel, giving you solid cutting performance with durability to match. These are not meant to be perfect—expect some rustic fit and finish, along with variation from knife to knife. Avoid bones and frozen foods, but for everyday prep, this is a tough, fun, and highly usable knife that’s especially appealing for those looking to explore carbon steel.

    What Customers Are Saying: Customers consistently praise this knife for its outstanding value and surprising performance. Many note how quickly it takes a sharp edge and how easy it is to maintain, making it a popular choice for learning to sharpen. The lightweight feel and good balance are frequently mentioned, along with the comfortable handle and easy handling during long prep sessions. Reviewers also appreciate the rustic, handmade character, noting that while fit and finish can vary, the performance more than makes up for it. Overall, it’s seen as a fun, reliable daily driver that punches well above its price point.

    Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.

    Each knife is made by hand so measurements may vary.

  • Maker: Daovua
  • Location: Vietnam
  • Edge Steel: Leaf Spring Carbon Steel
  • Construction: Mono Steel
  • Cladding: None
  • Edge Grind: Even
  • Handle: Octagonal (varies)
  • Weight: 4.7 oz (134 g)
  • Blade Length: 210 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-210mm-421.png&&&4.5&&&||&&&||&&&@@@ dalespgy24&&&Daovua-Gyuto240&&&Daovua Leaf Spring Gyuto 240mm&&&The Daovua Leaf Spring Gyuto 240mm represents how far this young Vietnamese maker has come. Early versions were rough, but these have improved dramatically in grind, finish, and overall performance. The profile is classic gyuto with a comfortable flat spot and gentle belly, making it well suited for push cutting, slicing, and general prep work. It is a fun, capable knife that punches well above its price point and continues to surprise customers with how well it cuts.

    This knife is forged from recycled automotive leaf spring steel, typically 5160, a tough and forgiving carbon steel that takes a very sharp edge and responds quickly to sharpening. The grind is thin with good edge geometry, giving it strong cutting performance while maintaining durability. These are handmade knives with a rustic character, so expect variations in fit and finish along with small imperfections. Avoid bones and frozen foods, but for everyday kitchen work this is a tough, lively, and very enjoyable knife to use.

    What Customers Are Saying: Customers consistently praise the cutting performance and value of this knife, noting how easily it takes a sharp edge and how well it performs after a quick touch up. Many mention that it exceeds expectations given the price, with surprisingly good geometry and solid heat treatment. Users also appreciate the improvements in fit and finish compared to earlier versions. Overall, it is seen as a fun, hardworking knife that delivers strong real world performance and is especially appealing for those getting into carbon steel or learning to sharpen.

    Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.

  • Maker: Daovua
  • Blacksmith: The Nhat Family
  • Location: Vietnam
  • Edge Steel: Leaf Spring Carbon Steel (5160)
  • Construction: Mono Steel
  • Cladding: None
  • Edge Grind: Even 50/50
  • Handle: Octagonal (varies)
  • Blade Length: 243 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 54 mm
  • Weight: 6.2 oz (178 g)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-240mm-575.png&&&4.5&&&||&&&||&&&@@@ dalesphobokn&&&Daovua-Honesuki&&&Daovua Leaf Spring Honesuki 150mm&&&We started working with this fledgling Vietnamese company just a few years ago when their first offerings were best described as project knives! But over time, the quality of their blades and handles has improved immensely.

    As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.

    Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.

    The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.

    Each knife is made by hand so all measurements are approximations.

  • Weight: 3.9 oz (112 g)
  • Blade Length: 146 mm
  • Total Length: 280 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 41 mm
  • Handle: Octagonal (color and wood type vary)
  • Edge Grind: Even, Double Bevel&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-honesuki-150mm-187.png&&&4.5&&&||&&&||&&&@@@ dalespki24&&&Daovua-Kiritsuke&&&Daovua Leaf Spring Kiritsuke 240mm&&&The Daovua Leaf Spring Kiritsuke 240mm is a great example of what this small Vietnamese workshop does best - a simple, hardworking knife that delivers serious cutting performance at an honest price. The kiritsuke profile combines the length and flat-to-curved edge of a gyuto with the angled reverse tanto tip that adds precision for detail work. At 240mm the flat midsection suits push cutting through vegetables while the tip geometry handles finer tasks. The tall blade at 59mm gives you good knuckle clearance and makes the knife useful for scooping and transferring ingredients off the board.

    The blade is forged from recycled leaf spring carbon steel - typically 5160 - a tough, forgiving alloy that takes a very sharp edge and sharpens readily on water stones. The grind is thin with a slightly convex feel that aids food release, and the kurouchi (black as-forged) finish protects the reactive surface during use. Daovua knives are made by the Nhat family and carry the handmade character of a small workshop - small imperfections in fit and finish are part of the nature of these knives and do not affect cutting performance. Avoid bones and frozen foods, but for everyday prep work this is a durable and dependable tool.

    What Customers Are Saying: Customers consistently praise the performance and value of these knives, especially for cooks new to carbon steel. Many highlight how easily they sharpen and how quickly they take a keen edge. Reviewers appreciate the lightweight feel, balance, and versatility for everyday prep. Several note it became a favorite daily-use knife thanks to its cutting ability and no-nonsense performance.


    Care Instructions: Leaf spring carbon steel is reactive - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. A patina will develop with use and adds natural protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-240mm-378.png&&&4.5&&&||&&&||&&&@@@ dalespko&&&Daovua-Kogatana&&&Daovua Leaf Spring Kogatana&&&Daovua knives are made by the Nhat family in Vietnam, forged by hand using traditional techniques and materials that most of the knife world stopped using decades ago. The leaf spring steel they work with — typically 5160, a tough chromium-vanadium carbon alloy used in automotive suspension systems — is sourced from recycled vehicle parts and given a second life as kitchen cutlery. It is an unconventional origin story that produces genuinely capable knives, and CKTG has been one of the most vocal advocates for what the Nhat family is doing since we first started carrying their work.

    This kogatana is forged from leaf spring carbon steel with a thin grind and a 50/50 even bevel that produces strong cutting performance well beyond what the size and price would suggest. At 60mm the blade is compact and precise, well suited to box cutting, utility work, opening packaging, detail tasks around the kitchen, and anything else that calls for a short, sharp, maneuverable edge. The handle varies from piece to piece — these are handmade knives with a rustic character, and minor variations in fit, finish, and dimensions are part of the deal. The steel is tough and forgiving, responds quickly to a honing rod or water stones, and develops a natural patina with use that most carbon steel owners come to appreciate. At this price point there is simply nothing else like it.

    What Customers Are Saying: Reviewers consistently reach for this knife daily — box cutting, opening packages, letter opening, kitchen prep — and describe it as one of those tools that earns a permanent spot within arm's reach. Edge retention draws repeated praise, with one owner noting months of box-cutting use before the first touch-up was needed. The sharpness out of the box is described as genuinely dangerous by more than one reviewer, which in this context is a compliment. It has been purchased as a gift and nearly kept by the buyer, which tells you something about the value proposition at this size and price.

    Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.

    Each knife is made by hand so measurements may vary.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kogatana-139.png&&&5&&&||&&&||&&&@@@ knfogrbuy&&&Daovua-Nakiri&&&Daovua Leaf Spring Nakiri 165mm&&&The Nhat Family Nakiri is a handcrafted Japanese-style vegetable kitchen knife made in Vietnam using reclaimed high-carbon leaf spring steel. Designed specifically for vegetable preparation, this tall nakiri excels at chopping, push cutting, and processing large volumes of produce. It is a hardworking culinary tool built for food preparation — simple in appearance but highly effective in performance.

    The blade is forged from repurposed car and truck leaf springs, a high-carbon steel commonly used by blacksmiths for durable cutting tools. The heat treatment produces a tough, capable edge that sharpens easily and performs well in daily kitchen use. The profile features slightly more belly than a traditional flat nakiri, allowing for both push cutting and light rocking. Fit and finish are intentionally rustic, with a kurouchi surface that reflects its handmade character. As with most high-carbon kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping. Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, or on a magnetic strip to protect the edge.
  • Origin: Vietnam (Nhat Family Workshop)
  • Construction: Hand Forged, Monosteel
  • Core Steel: High-Carbon Leaf Spring Steel
  • Finish: Kurouchi (Rustic Black Finish)
  • Grind: Even Double Bevel
  • Handle: Octagonal (wood type and color vary)
  • Weight: 4.8 oz (135 g)
  • Blade Length: 164 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 56 mm
    • &&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-nakiri-165mm-211.png&&&4.5&&&||&&&||&&&@@@ dalesppe21&&&Daovua-Petty210&&&Daovua Leaf Spring Petty 210mm&&&The Daovua Leaf Spring Petty 210mm is an unusually long petty that blurs the line between utility knife and short slicer. With its extended length and narrow profile, it excels at trimming proteins, slicing cooked meats, and handling detailed prep work with precision. Many users end up using it more like a compact sujihiki, especially for portioning and line work where control and agility matter.

    This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough, easy-to-sharpen steel that takes a very keen edge and responds quickly to touch-ups. The grind is thin with a slightly convex feel, offering a nice mix of cutting performance and durability. Dao Vua knives are known for their rustic, handmade character and fit and finish will vary, and imperfections are part of the experience. Avoid bones and frozen foods, but for everyday prep and protein work this is a tough, lively, and highly functional blade.

    What Customers Are Saying: Customers consistently highlight how versatile and effective this long petty is, especially for slicing meats and trimming proteins. Many describe it as performing like a short sujihiki, gliding through foods like chicken, pork, and beef with ease. Reviewers also note how quickly it sharpens and how well it responds to quick touch-ups during service. Several experienced users call it a go to knife in busy kitchens, praising its performance, durability, and ease of maintenance. Overall, it is seen as a hardworking, no-nonsense tool that delivers excellent real-world performance.

    Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.

  • Maker: Daovua
  • Blacksmith: The Nhat Family
  • Location: Vietnam
  • Edge Steel: Leaf Spring Carbon Steel (5160)
  • Construction: Mono Steel
  • Cladding: None
  • Edge Grind: Even 50/50
  • Handle: Octagonal (varies)
  • Blade Length: 215 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 32 mm
  • Weight: 4.1 oz (116 g)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-petty-210mm-333.png&&&5&&&||&&&||&&&@@@ dalesppicl18&&&Daovua-Piranha&&&Daovua Leaf Spring Piranha Cleaver 185mm&&&This Daovua Leaf Spring Piranha Cleaver 185mm is a fun, rugged, and highly capable knife made from reclaimed leaf spring steel. These knives are forged in small batches in Vietnam and have a raw, handcrafted character that really stands out. The profile is aggressive and versatile—great for chopping, slicing, and working through larger ingredients with ease. Each knife has its own unique look and personality, making it feel more like a tool made by hand than a mass-produced product.

    This knife uses high-carbon leaf spring steel, which takes a very sharp edge with relatively little effort and is tough enough for heavier kitchen work. The grind is generally even and slightly convex, giving you good cutting performance with durability to match. These are not delicate lasers—they are meant to be used and enjoyed. Expect some fit and finish quirks as part of the charm. Avoid bones and frozen foods to prevent chipping, but otherwise these are very forgiving and fun knives to use.

    What Customers Are Saying: Customers love this knife for its excellent performance and value. Many mention how sharp it gets with minimal effort and how well the carbon steel holds its edge. It’s often a first step into carbon steel knives, and users appreciate learning the benefits like edge retention and ease of sharpening. The tall blade and flat profile are favorites for prep work, and several reviewers note how fun and versatile it is to use. Overall, it’s a well-balanced, easy-to-love knife that punches above its price point.

    Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.

  • Maker: Daovua
  • Location: Vietnam
  • Edge Steel: Leaf Spring Carbon Steel
  • Construction: Mono Steel
  • Cladding: None
  • Edge Grind: Even
  • Handle: Wood (varies)
  • Blade Length: 185 mm
  • Total Length: ~310 mm
  • Spine Thickness at Base: ~3-4 mm
  • Blade Height: Tall Cleaver Profile&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-piranha-cleaver-185mm-298.png&&&4.5&&&||&&&||&&&@@@ dalespsa18&&&Daovua-Santoku&&&Daovua Leaf Spring Santoku 175mm&&&We just love finding new and unusual knife makers, anytime and anywhere. They bring a fresh dimension to the more standard offerings and get us all looking in a new way at what a good knife is, and should be. Whether it's in terms of construction, materials used, shapes, or grinds employed, or as simple as offerings at unusual prices, we just love finding those who operate outside of the box.

    We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.

    These are pretty basic blades that will make great intro knives for new chefs or project knives for budding sharpeners. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.

    Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool then you'll love it.

    Each knife is made by hand so all measurements are approximations.

  • Maker: Daovua Cooperative
  • Location: Vietnam
  • Steel: Leaf Spring Carbon Steel
  • Edge Grind: Even
  • Weight: 4.7 oz (134 g)
  • Blade Length: 175 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 54 mm
  • Handle: Octagonal (color and wood type vary)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-175mm-167.png&&&5&&&||&&&@@@ dalespsl27&&&Daovua-Slicer&&&Daovua Leaf Spring Slicer 270mm&&&The Dao Vua Leaf Spring Tall Nakiri 180mm is a fun and highly functional vegetable knife with extra height for added versatility. The tall blade gives you excellent knuckle clearance and makes it easy to scoop and transfer ingredients from board to pan. It has a very flat edge profile, which is ideal for push cutting, chopping, and straight up and down work on vegetables and herbs. The added blade height also makes it a great choice for cooks who prefer a larger, more substantial feel.

    This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough and durable steel that takes a very sharp edge with minimal effort. The grind is thin and slightly convex, helping it move cleanly through dense vegetables while reducing sticking. Dao Vua knives have a rustic, handmade character, and small imperfections in fit and finish are normal and part of their appeal. Avoid bones and frozen foods, but for everyday vegetable prep this knife is a strong performer.

    What Customers Are Saying: Customers appreciate the tall blade and flat profile, noting how effective it is for vegetable prep and chopping tasks. Many mention how quickly the edge sharpens and how well it holds that edge during regular use. The lightweight feel and balance are also commonly praised, along with the excellent performance for the price.

    Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.

  • Maker: Dao Vua
  • Blacksmith: The Nhat Family
  • Location: Vietnam
  • Construction: Mono Steel
  • Edge Steel: Leaf Spring Carbon Steel (5160)
  • HRC: 60-61
  • Cladding: None
  • Finish: Kurouchi
  • Edge Grind: Even 50/50
  • Handle: Octagonal Wood
  • Weight: 6.3 oz (179 g)
  • Blade Length: 180 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 2.6 mm
  • Blade Height: 58 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-slicer-270mm-54.png&&&5&&&||&&&||&&&@@@ dasmvecl18&&&Daovua-SmCleaver&&&Daovua Leaf Spring Small Cleaver 200mm&&&Daovua knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel — typically 5160, a chromium-vanadium carbon alloy used in vehicle suspension systems that was never intended for kitchen cutlery and turns out to be exceptionally well suited to it. Tough, reactive, and fast to sharpen, leaf spring steel has been a quiet favorite among certain blacksmiths for generations. The Nhat family brings it to the table without pretense: these are working knives with a forge finish, hammer marks, and the kind of character that comes from prioritizing performance over cosmetics. CKTG has been one of the most vocal advocates for what this family produces, and this small cleaver is among the most beloved items in the catalog.

    At 201mm blade length and 89mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 10.4 oz, and built for the push-cut and slice work that the format does best. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rocker to it which suits slicing and rocking cuts well — buyers who prefer a flat edge for pure push cutting may want to consider the taller nakiri format instead. The handle varies from knife to knife in wood type and color, and minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers strongly recommend adding the CKTG finish sharpening service at checkout — the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.

    What Customers Are Saying: The reviews on this cleaver are among the most entertaining and enthusiastic in the Daovua lineup. Multiple buyers describe it becoming their primary kitchen knife within weeks of arrival, displacing more expensive tools including Global chef knives and various Japanese options. Professional cooks describe it as a high-speed beater with tons of personality and call it their favorite thin line knife. The CKTG finish sharpening service is mentioned repeatedly as a strong recommendation — one reviewer describes their son picking up a pepper after the first cut and reacting with genuine disbelief at the sharpness. Edge retention draws consistent praise once the knife is properly sharpened, and the carbon steel is described by multiple owners as less reactive than expected. One detailed reviewer notes the deep rocker requires adjustment for cooks used to a flatter profile, and recommends some time on a coarse diamond plate for those who want to reduce it. The consensus is clear: imperfect, characterful, and difficult to put down.

    Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.

    Each knife is made by hand so measurements may vary. &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-small-cleaver-200mm-137.png&&&5&&&||&&&||&&&@@@ dalespstkn14&&&Daovua-Steak&&&Daovua Leaf Spring Steak Knife 115mm&&&Now who wouldn't want to cut their perfectly cooked, sizzling steak with a blade made from an old truck leaf spring? Around these parts, we know that one of the best steels to recycle for kitchen knife use is that found in automotive leaf springs. These auto cast-offs are usually made from 5160 steel, which is a wonderful alloy for many knife blade applications. In fact, several highly regarded custom knife makers use this steel source for their (sometimes) expensive creations. These knives are carbon steel so you need to keep them dry after using and washing or they will rust.

    We discovered Daovua, a Vietnamese company, several years ago. And while their first blades could best be described as project knives, they have made some changes that have resulted in a huge improvement in quality.

    The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.

    This is the first steak knife that they have made for us and you can color us impressed!

    So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!

    Each knife is made by hand so all measurements are approximations.

  • Location: Vietnam
  • Construction: Hammer Forged, Mono Steel
  • Steel Type: Recycled Leaf Spring Steel (Carbon Steel)
  • Weight: 2.0 oz (60 g)
  • Blade Length: 115 mm
  • Total Length: 240 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 30 mm
  • Handle: Octagonal (color and wood type vary)
  • Edge Grind: Double Bevel, Even&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steak-knife-115mm-412.png&&&5&&&||&&&@@@ dalesptana17&&&Daovua-TallNakiri&&&Daovua Leaf Spring Tall Nakiri 175mm&&&As the saying goes, great oaks from little acorns grow. While not quite a great oak, the Daovua knife company has grown—from a fledgling enterprise in Vietnam making knife and tool blades out of old car parts, to a thriving business that has spread into making some really great kitchen utensils at super attractive prices.

    Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds, as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form. Make no mistake, these knives look like they came out of a charcoal fire with hammer marks, scratches, pitting, and other cladding flaws. If you like perfect fit and finish, you may need to look elsewhere. One important attribute of these blades is how they take an incredibly sharp edge.

    This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease.

    So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.

    Each knife is made by hand so all measurements are approximations.

  • Maker: Daovua
  • Steel: Leaf Spring Carbon Steel
  • Handle: Octagonal (color and wood type vary)
  • Edge Grind: Even, Double Bevel
  • Weight: 7.3 oz (206 g)
  • Blade Length: 177 mm
  • Total Length: 324 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 75 mm

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher.

    Carbon steel will naturally form a dark patina that helps protect against rust. This is normal and desirable.

    If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend.

    For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage.

    Store in a dry place, ideally in a saya, sheath, or on a magnetic strip.&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-nakiri-175mm-447.png&&&5&&&||&&&||&&&@@@ dalesptape&&&Daovua-TallPetty&&&Daovua Leaf Spring Tall Petty 130mm&&&Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.

    A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very fun blades for us. Our customers are full of praise for many of their attributes. These are basic blades that will make great project knives for budding sharpeners or new chefs looking for something to play with. But while the fit and finish leave room for improvement, the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.

    The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish, you will have a grip that is easy and secure in your hands.

    So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!

    Each knife is made by hand so all measurements are approximations.

  • Brand: Daovua
  • Blacksmith: Nhat Family
  • Location: Vietnam
  • Construction: Hammer Forged, Mono Steel
  • Steel Type: Recycled Leaf Spring Steel
  • Handle: Octagonal (color and wood type vary)
  • Edge Grind: Even, Double Bevel
  • Weight: 3.4 oz (96 g)
  • Blade Length: 130 mm
  • Total Length: 255 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-130mm-194.png&&&5&&&||&&&@@@ dalespkicl18&&&Daovua-TheTank&&&Daovua Leaf Spring The Tank 180mm&&&Daovua is a family operation based in Vietnam, and their leaf spring knives have developed a devoted following for reasons that have nothing to do with polish or prestige. The Nhat family sources recycled leaf springs from old vehicles — a time-honored practice among skilled blacksmiths — and forges them into high-carbon blades with a level of performance that consistently surprises people expecting a rough-and-ready tool. This small cleaver at 200mm is a Chinese-style vegetable cleaver (caidao) built for the daily work of a busy kitchen: push cutting, slicing, mincing, and scooping. The blade is thin behind the edge and light in the hand, with a tall profile that adds knuckle clearance and doubles as a bench scraper for moving prep from board to pan. The forge finish is honest and unapologetic — hammer marks, a dark patina, and surface character that tells you exactly how it was made.

    At 2mm at the spine and 89mm tall, this cleaver is nimble rather than beefy. The octagonal wa handle (wood type and color vary) sits comfortably in hand and provides a secure grip through extended prep sessions. The even double-bevel grind is straightforward to sharpen, and the high-carbon steel responds quickly on a whetstone to produce a keen, lasting edge. Note that each knife is made by hand, so dimensions are approximate and cosmetic variation from piece to piece is expected and normal. Because of the reactive nature of the steel, we strongly recommend adding our finish sharpening service at checkout — it dials in the edge and gives you a reliable starting point for your own maintenance.

    Care Instructions:

    Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

    What Customers Are Saying:

    Customers consistently praise the value, edge-taking ability, and character of this cleaver. Many note it has become their go-to kitchen knife, displacing more expensive knives in their rotation. The forge finish draws polarized reactions — some love the raw, handmade look while others find it an acquired taste — but nearly everyone agrees the blade geometry and cutting performance exceed expectations at this price. Multiple reviewers strongly recommend adding the finish sharpening service at checkout for the best out-of-box experience.

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-the-tank-180mm-130.png&&&4.5&&&||&&&||&&&@@@ dest3xmaba&&&DenimStrop11&&&Denim Strop 3" x 11"&&&Denim has long been used by knife sharpeners in the know, and we thought we would do our take on this time-tested method and have them cut to size and fitted with our magnetic backing for use on the CKTG strop base. Denim cloth is very well-suited for stropping both knives and razors. It takes fine compounds and holds them in the fabric very well. It also doesn't impart any grit to the sharpening process so when you use it loaded with diamond spray, the results are a super fine edge without the substrate contributing to the sharpening. We encourage you to give one a try, and we believe once you try a denim strop, you'll get great results!&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/denim-strop-3x11-magnet-backing-157.png&&&5&&&||&&&||&&&||@@@ ckdest3x&&&DenimStrop8&&&Denim Strop 3" x 8"&&&This CKTG Denim Strop measures 3"x8" and has a magnetic backing, so it works well on our strop base. Denim loaded with diamond spray makes an outstanding stropping substrate and will take your edges to new heights. Give it a try and you won't be sorry.&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-denim-strop-3x8-magnet-backed-144.png&&&4&&&||&&&||&&&||@@@ doibl2gy21cu&&&DoiB2-G210&&&Doi Blue #2 Gyuto 215mm&&&We have developed a great liking for the knives being made by Itsuo Doi. His father is the great Keijiro Doi, one of the knife world's true legends. Itsuo Doi worked alongside his father for almost 50 years producing the highest quality blades for chefs and collectors worldwide. Keijiro Doi was acclaimed for perfecting a very difficult low-temperature forging technique known as eyakidoshii and was a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be an impossible task.

    The medium-length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.

    This mid-sized 218mm knife has a slightly tall blade height. It is quite stout at the spine and very stiff at the tip. It boasts a symmetrical 50/50 edge and a really well-formed profile, suitable for both push and rocking cutters.

  • Blacksmith: Itsuo Doi
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Edge Steel: Blue #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Magnolia Octagonal
  • Ferrule: Black Pakkawood
  • HRC: 62+-
  • Weight: 7.5 oz (214 g)
  • Blade Length: 218 mm
  • Total Length: 376 mm
  • Spine Thickness at Heel: 3.2 mm
  • Blade Height: 50.8 mm

    &&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-215mm-116.png&&&5&&&||&&&||&&&|kika21gy|@@@ doibl2gy24&&&DoiB2-G240&&&Doi Blue #2 Gyuto 240mm&&&Itsuo Doi is the son of world-renowned Blacksmith Keijiro Doi. Following in the footsteps of such a master is a hard task, yet the blades coming from this respected blacksmith shop show all of the remarkable attributes of those of his father.

    Until now, we have only carried knives made with single bevels, whether from father or son. So we are very excited to be able to offer the first double bevel gyuto built to the high standards of the Doi name.

    One look at this knife and you know you are seeing something very special. We asked for a very classic and thin chef knife profile and Doi-san delivered in spades! The blade is long and slender, and so elegant. It is made from his favorite steel, Aogami #2, which he hardens to 62+ HRC. The outer cladding is a soft iron that is applied in the san-mai style. This knife is reactive and will need care in maintenance to prevent corroding. The inner core is given a classic Doi polish while the outer cladding receives a truly beautiful satin finish. Adding to the fine looks is some lovely hand-engraved Kanji. The knife is simply a thing of beauty.

    We believe these are going to very popular around CKTG and at the relatively affordable price, are going to fly off the shelves! Very highly recommended.

  • Maker: Itsuo Doi
  • Location: Sakai, Japan
  • Construction: Hammer Forged
  • Core Edge Steel: Blue #2
  • HRC: 62+-
  • Edge: 50/50 (see photo of the choil)
  • Engraving: Hand Engraved
  • Weight: 7.0 oz (200 g)
  • Blade Length: 247 mm
  • Total Length: 406 mm
  • Spine Thickness at Base: 2.9 mm
  • Blade Height: 48.8 mm
  • Handle: Magnolia Wood Octagonal
  • Ferrule: Buffalo Horn&&&&&&329.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-240mm-371.png&&&5&&&||&&&||&&&@@@ doisansatage&&&1169&&&Doi Blue #2 Hien Kengata Deba 180mm&&&Introducing the extraordinary craftsmanship of Itsuo Doi, son of the renowned Blacksmith Keijiro Doi. Carrying on his father's legacy, Itsuo's blades exhibit the remarkable qualities that made the Doi name famous.

    Designed with a classic kengata profile, Doi-san has exceeded expectations. The blade, fashioned from his preferred Aogami #2 steel, boasts a remarkable hardness of 62+ HRC. The ni-mai gind style is artfully executed using traditional soft iron outer cladding. While this knife requires diligent care to prevent corrosion due to its reactivity, it has been polished to a mirror finish on the front side of the blade.

    The Sakai Takayuki Hien Series represents the pinnacle of Japanese knife making.

  • Blacksmith: Itsuo Doi
  • Construction: Ni Mai, Hammer Forged
  • Location: Sakai, Japan
  • Grand: Sakai Takayuki
  • Line: Hien
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Mirror Polish
  • HRC: 62-63
  • Edge Grind: Single Bevel, Right-Handed
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn
  • Black Saya Included
  • Weight: 12.4 oz (352 g)
  • Blade Length: 186 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 6.8 mm
  • Blade Height at Base: 50.8 mm&&&&&&695&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hein-kengata-deba-180mm-28.png&&&0&&&||&&&||&&&@@@ doibl2hohu12&&&2253&&&Doi Blue #2 Homura Hunter 120mm&&&Introducing a meticulously crafted knife from renowned blacksmith Itsuo Doi, hailing from the legendary blade-making city of Sakai, Japan. This exceptional knife features a hammer-forged San Mai construction, combining a Blue #2 steel core with a soft iron cladding for superior durability and sharpness.

    At a blade length of 125mm and an overall length of 240mm, this knife is designed for precise control, with a comfortable weight of 6.4 oz (182g). The 4.4mm spine thickness and 32.6mm blade height at the heel provide a robust yet agile feel in hand. The knife’s even edge grind, complemented by a beautifully finished choil, ensures optimal cutting performance.

    For added protection, the knife comes with a premium leather sheath, making it both practical and stylish for chefs and collectors alike.

  • Blacksmith: Itsuo Doi
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Edge Steel: Blue #2
  • Edge Grind: Even (See Choil Shot)
  • Weight: 6.4 oz/ 182g
  • Blade Length: 125mm
  • Overall Length: 240mm
  • Spine Thickness at Heel: 4.4mm
  • Blade Height at Heel: 32.6mm
  • Includes Leather Sheath&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-homura-hunter-120mm-353.png&&&5&&&||&&&||&&&@@@ dragonfly&&&160-913&&&Dragonfly Plate Small 5" x 5"&&&Blue luster is one of those finishes that looks even better in person, and this small square plate shows it off beautifully. The surface has a smooth, glossy glaze with a subtle rainbow luster, and the dragonfly relief adds just enough texture to catch the light without getting in the way of use.

    At 5" x 5" it is a perfect little dish for soy sauce, ponzu, dipping oils, or small sides like pickles and olives. The square shape stacks neatly and presents food with clean lines, while the raised dragonfly motif gives it a handcrafted, made in Japan feel that stands out on the table.

    Care Instructions: Hand wash or use the dishwasher on a gentle cycle. Avoid sudden temperature changes to help protect the glaze. Do not use in the oven.

  • Item No: 160-913
  • Made in Japan
  • Material: Ceramic
  • Finish: Blue luster glaze with rainbow luster effect
  • Design: Dragonfly relief
  • Size: 5" x 5" square&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dragonfly-plate-small-5-x-5-54.png&&&0&&&||&&&||&&&@@@ raforfeam&&&Special&&&E Gift Code&&&A CKTG e-gift card is the right answer when someone you know wants a Japanese knife but you are not sure which one to pick. Order in any denomination - multiples of $25 - and we will email you a coupon code within a few hours that the recipient can use on anything on the site. If you order multiple gift cards and want them combined into a single code for easier gifting, just note that preference in the comments box at checkout and we will take care of it.

    Gift cards never expire and can be used toward any purchase on chefknivestogo.com. They work on knives, sharpening stones, accessories, and everything else we carry. If the recipient already knows what they want, the code applies directly at checkout. If they want to browse first, it gives them the freedom to take their time and choose exactly the right knife for their kitchen.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/e-gift-code-55.png&&&5&&&||&&&@@@ edpro1grst&&&EdgePro1000Grit&&&Edge Pro 1,000 Grit Stone (Yellow)&&&Alongside the 400 grit peach stone, the 1000 grit yellow is considered one of the two must-have stones in the Edge Pro Apex lineup. If you only buy two stones for your system, these are the ones. The 1000 is where edges get refined after the bevel-setting work of the coarser grits - it removes the deeper scratch pattern left by the 400 or 600 and replaces it with a finer surface that transitions cleanly into a polished working edge. One reviewer notes this is the stone he uses as a finishing stone on German kitchen knives, which reflects how fine the actual cutting behavior is at this grit level. Like the 600, the ANSI bonded grit scale reads differently from JIS - ANSI 1000 bonded is roughly equivalent to JIS 2500, which means this stone is performing at a meaningfully higher refinement level than a 1000 grit Japanese waterstone.

    The stone is very hard, which keeps it cutting consistently rather than loading up and glazing over. One reviewer notes the key maintenance habit: clean frequently during use. Swarf accumulates on the surface and reduces cutting efficiency if left to build up - a quick rinse every few passes keeps it performing at its best. The transition from the 400 to the 1000 is described by one reviewer as not too large a leap, which is accurate - the 400 leaves a cleaner scratch pattern than most coarse stones, and the 1000 refines it efficiently. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models. Do not buy imitations - the real Edge Pro stones are worth the price.

    What Customers Are Saying: Five reviewers gave this stone a near-perfect average. One experienced user confirms it puts a really nice working edge on any knife at a fair price - and specifically warns against buying cheap imitations online. A second praises the quality relative to other stones he has used and calls out the cleaning tip as essential. A third uses it as his final stone on German kitchen knives, which reflects how refined the 1000 ANSI bonded actually performs. The first reviewer makes a useful point about grit scale differences between manufacturers - worth searching for a unified grit chart if you want to understand where this stone sits relative to Japanese waterstones in your existing kit.


    Care Instructions: Rinse and clean the stone surface frequently during use - swarf buildup reduces cutting efficiency. Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-yellow-54.png&&&5&&&||&&&||&&&||@@@ edpro120grst&&&EdgePro120Grit&&&Edge Pro 120 Grit Stone (Gray)&&&The 120 grit stone is the most aggressive option in the Edge Pro Apex lineup - the stone you reach for when a knife needs serious work that finer grits would take too long to handle. Significant reprofiling, major bevel changes, chips that have to be ground out, neglected edges that have lost their geometry - this is the right tool for all of it. At 120 grit it removes steel fast enough to handle hard stainless steels like M390, S30V, and VG-10, which are notoriously resistant to coarser work on softer abrasives. The stone comes sold mounted to the plate, ready to drop into the Edge Pro Apex system without any additional setup.

    One practical note from experienced users: at 120 grit on softer stainless steels, the stone cuts aggressively enough that you can remove too much material if you are not paying attention. That is a feature, not a flaw - it means the stone is doing its job efficiently. It does dish with regular use, so flattening with a diamond plate is part of the maintenance routine. The stone works hard and wears accordingly at this grit level, which is the expected trade-off for a coarse aluminum oxide stone that cuts well on difficult steels.

    What Customers Are Saying: Reviewers consistently praise the cutting speed on hard steels - one experienced Edge Pro user calls it his go-to for reprofiling and notes it handles M390 and similar steels that other coarse stones struggle with. A second used it to work through a reprofiling project on an old survival knife and reported it does exactly what a 120 grit stone should do. A third praised the fit in the Edge Pro system and the place it fills in the factory progression. A fourth buys multiples to hand out when friends discover his sharpening hobby and ask him to work on their knives - a good way to describe what a $18 coarse stone is genuinely useful for.


    Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate to maintain a true surface - at 120 grit, dishing occurs with regular use and flattening is part of normal maintenance. Keep dry between sessions.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-gray-53.png&&&5&&&||&&&||&&&||@@@ edpro17dimas&&&EDMS-1700&&&Edge Pro 1700 Diamond Matrix Stone&&&At 1700 grit the Edge Pro Diamond Matrix Stone is working at a level of refinement that approaches the upper range of most sharpening progressions - an edge that is highly polished, consistent, and ready for stropping or final finishing on leather with compound. This is the stone for experienced Edge Pro users who have built out a full diamond progression and want to take the edge as far as the system can go before the strop takes over. It sits above the 950 in the lineup and produces a noticeably finer surface that reduces the number of stropping passes needed to arrive at a final working edge. For knives you want at their absolute best - single bevel Japanese knives, straight razors, high-end kitchen knives in hard steels - the 1700 is the last stone in the progression.

    The construction is identical to the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. At this grit level the flat, consistent geometry of the diamond backing matters more than at coarser grits - any bow or twist in the stone would produce an inconsistent scratch pattern that shows clearly under a loupe at 1700 grit. Edge Pro designed the aluminum blank specifically to prevent that, and the result is a stone that delivers reliable, repeatable results at the most demanding end of the refinement range. No dishing, no flattening required, and consistent performance across the full life of the stone.


    Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-46.png&&&0&&&||&&&||&&&||@@@ 20grpota&&&EP-2000-Tapes&&&Edge Pro 2000 Grit Polish Tapes&&&Polish tapes are the final step in a well-built Edge Pro progression, and the 2000 grit tapes are where an edge transitions from sharp to refined. Essentially ultra-fine abrasive film, these tapes attach to aluminum or glass Edge Pro blanks and remove the micro-scratches left by the last stone in your sequence, bringing the edge to a high-polish finish. Each pack contains 15 tapes, giving you plenty of material to work through a solid run of knives before restocking.

    The 2000 grit is most effective with light pressure and a few deliberate strokes - these are not stock-removal tools but finishing media, and they respond best to a controlled touch. Coming off a 1000 grit stone, the jump to 2000 delivers a noticeable increase in edge refinement and surface shine. For those who want to push further, they pair well with a 6000 grit tape or a loaded strop as the next step. Because they are sacrificial by design and wear with use, having a full pack on hand keeps the workflow uninterrupted across multiple sharpening sessions.

    What Customers Are Saying: Users consistently note that the step from a 1000 grit stone to the 2000 grit tape produces a more substantial improvement than expected, with the edge taking on a polished appearance in just a few passes. Reviewers appreciate that the tapes clean up after stones quickly and with minimal effort. The main practical note from customers is that individual tapes have a limited lifespan by nature - most report getting roughly two knives per tape - which makes the 15-pack quantity a sensible value for regular use.

    Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean aluminum or glass Edge Pro blank before use and discard when the cutting surface is exhausted.

    &&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-2000-grit-polish-tapes-71.png&&&4.5&&&||&&&||&&&||@@@ edpro220shst&&&EdgePro220Grit&&&Edge Pro 220 Grit Mounted (White)&&&If the 120 grit stone handles emergency work - major chips, full reprofiling, badly neglected edges - the 220 grit is the stone you use for everything else that requires coarse work. Bevel setting on new knives, restoring edges that have seen regular use without sharpening, and serving as the first stone in a normal progression all fall squarely in the 220 grit range. One experienced Edge Pro user called it the workhorse stone for Apex users - the one that does the most work in the most sessions, setting a clean bevel profile that the finer grits then refine and polish. Made in the USA, sold mounted to the plate, and ready to snap into any Apex or Professional model sharpener without tools.

    The 220 sits in a practical sweet spot in the Edge Pro lineup: coarse enough to remove steel meaningfully and establish bevel geometry efficiently, refined enough to leave a scratch pattern that transitions cleanly to a 400 or 600 grit stone without requiring extra work to clean up. One reviewer notes this stone does have a faster wear rate than higher grits - expected behavior at 220, where the abrasive is working harder and wearing proportionally. Flatten it when it starts to dish and it keeps cutting consistently. The white aluminum oxide abrasive is a classic, time-tested material for this grit level and performs reliably across the full range of kitchen knife steels.

    What Customers Are Saying: All four reviewers gave five stars. The workhorse stone description from the first reviewer captures exactly what this stone is for. A second notes it introduces the knife to the Edge Pro system cleanly and sets a nice profile, while confirming the faster wear rate at this grit - both accurate observations. A third calls it part of the best sharpening system he has used, easy to learn and easy to use. A fourth praises it as cutting well in the factory Edge Pro progression. The consensus is a reliable, practical stone that does what a 220 grit coarse stone should do consistently.


    Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate - the 220 grit stone wears faster than higher grits and benefits from more frequent maintenance. Keep dry between sessions.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-220-grit-mounted-white-34.png&&&5&&&||&&&||&&&||@@@ edpro300grdi&&&EDMS-250&&&Edge Pro 250 Grit Diamond Matrix Stone&&&The 250 Grit Diamond Matrix Stone sits between the 80 grit in raw aggression and the conventional aluminum oxide stones in refinement - a coarse diamond stone built for bevel setting, moderate chip repair, and edge work on harder steels like powdered metal variants that resist softer abrasives. The diamond abrasive cuts consistently across a wide range of steel hardnesses without loading up, and unlike aluminum oxide stones, diamond stones do not dish with use. The substrate is attached to a precision CNC-machined aluminum blank that reduces bow and twist and maintains true, straight geometry across the full sharpening surface. The monocrystalline diamond abrasive is tight in particle size with even distribution, which produces a consistent scratch pattern and reliable results across sessions.

    One reviewer who owns most of the Diamond Matrix line describes going from reprofile to near-mirror finish with just four stones, calling the performance well beyond expectations. It is worth being direct about what diamond matrix stones offer versus premium waterstones at a similar grit rating: diamond stones do not wear, stay flat indefinitely, and perform consistently on the hardest steels available. They do not build slurry, and the cutting feedback is different from what waterstone users are accustomed to. One reviewer compared this unfavorably to a 320 grit Shapton GlassStone on cutting feel - a fair observation if you are used to the feedback and speed of a premium Japanese waterstone at this grit level. The advantage of diamond is longevity and consistent geometry, not necessarily the same tactile experience as a hard waterstone.

    What Customers Are Saying: Two reviewers with opposing perspectives. One who owns the full Diamond Matrix lineup gives five stars and calls the performance phenomenal - noting four stones take him from reprofiling to a mirror finish. The other gives three stars and finds a Shapton GlassStone 320 outperforms it on cutting feel - a useful comparison for anyone deciding between diamond and waterstone at this grit level. Both are honest assessments of two different sharpening philosophies: diamond for longevity and consistent geometry, premium waterstones for cutting feedback and speed.


    Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Keep dry between sessions. Rinse swarf from the surface during use to maintain cutting efficiency.&&&&&&78&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-250-grit-diamond-matrix-stone-55.png&&&4&&&||&&&||&&&||@@@ 30grpota&&&EP-3000-Tapes&&&Edge Pro 3000 Grit Polish Tapes&&&The 3000 grit tape sits one step above the 2000 in the Edge Pro polishing sequence, and the difference is visible. Where the 2000 grit brings an edge to a polished shine, the 3000 refines it further - tightening the scratch pattern and deepening the mirror effect noticeably. These are finishing media, not abrasives in the conventional sense, and they work best with deliberate light pressure on a clean edge that has already been properly worked through the stone progression. Each pack contains 15 tapes, providing enough material for a solid run of knives before restocking.

    The tapes attach to Edge Pro aluminum or glass blanks and are consumable by design. The abrasive surface wears toward the center first, where most knives have their greatest curvature, but users who skip grades in the progression will exhaust tapes faster. Working through each step in sequence - stones, then 2000, then 3000 - gets the most out of each tape and produces a more consistent result across the full length of the blade. Those looking to push further from here can continue to a 6000 grit tape or a loaded leather strop.

    What Customers Are Saying: Reviewers confirm the 3000 grit produces a measurable step up in mirror quality over the 2000, with the polish visibly deeper after just a few passes. The consistent feedback is that light pressure and a proper progression from earlier grits is key - tapes used in sequence last longer and perform better than those used to skip steps. Customers note the tapes wear relatively quickly, particularly in the center of the blade curve, but treat this as expected behavior for a sacrificial finishing medium rather than a quality issue.

    Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean Edge Pro blank before use and discard when the polishing surface is exhausted.

    &&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-3000-grit-polish-tapes-71.png&&&4.5&&&||&&&||&&&||@@@ edpro320grst&&&EdgePro400Grit&&&Edge Pro 400 Grit Mounted Stone (Peach)&&&The 400 grit peach stone replaced the old 320 in the Edge Pro lineup and is considered by many experienced Apex users to be one of the two must-have stones in the system - the other being the 1000. It sits in a uniquely versatile position: aggressive enough to handle abrasion-resistant stainless steels like CTS-XHP, 154CM, and S30V without the brute force of the 120 or 220, refined enough to leave a scratch pattern that cleans up quickly on the 1000 grit stone. For hard stainless steels in the 58-62 HRC range, skipping the 220 and going straight to the 400 is often the right call - it moves steel fast enough on those steels while leaving less work for subsequent grits to clean up.

    One practical note from an experienced user that is worth knowing: these stones behave differently from waterstone bench stones like Shaptons or Naniwas. Speed and pressure matter in a specific way on the Edge Pro - slow down the arm speed and use light pressure, and you can hear the stone cutting properly. Going fast is counterproductive. On softer steels, skip this stone and start with the 600 instead - the 400 is optimized for the harder steel range where you need meaningful metal removal without the aggressiveness of the coarser grits. This is also now the same thickness as the 120 and 220, which is worth noting if you are replacing an older thinner version. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models.

    What Customers Are Saying: Five reviewers gave perfect scores. One calls it his favorite of the standard Edge Pro stones and notes the price at CKTG is significantly better than other vendors - one reviewer paid 40% more elsewhere before finding it here. The most detailed review maps out exactly where this stone fits across different steel types and describes the correct technique for getting the best results - slow arm speed, light pressure, listen for the cutting sound. The consensus among experienced users is that alongside the 1000 grit stone, the 400 is the most useful and versatile stone in the standard Edge Pro progression.


    Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions. Use slow arm speed and light pressure for best cutting results on this stone.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-400-grit-mounted-stone-peach-14.png&&&5&&&||&&&||&&&||@@@ edpro40grst&&&EDMS-4000&&&Edge Pro 4000 Grit Diamond Matrix Stone&&&The 4000 Grit Diamond Matrix Stone is the polishing stone in the Edge Pro Diamond Matrix lineup - the stone that takes an already-refined edge to a true mirror finish. At 4000 grit the diamond abrasive is fine enough to produce a full mirror with a little time, while still cutting faster than you would expect at this level of refinement. One reviewer who gives it five stars calls it exceptional - noting it produces a perfect mirror and a sharpness he describes as hair-splitting at 28 degrees. That is a wide angle for a mirror-polished edge, which says something about how fine and consistent the surface is coming off this stone. No need for polishing tapes on the Apex system - this stone does the job more durably and with better control over angle geometry.

    The 4000 grit Diamond Matrix is also one of the ideal choices for ceramic knife polishing on the Edge Pro - the same diamond abrasive capability that makes the 80 grit diamond the right tool for ceramic knife bevel setting makes this the right tool for ceramic knife finishing. No other stone in the standard Edge Pro aluminum oxide lineup can touch ceramic. The CNC-machined aluminum blank keeps the geometry flat and true across the full sharpening surface, the monocrystalline diamond abrasive maintains a superior and consistent scratch pattern, and unlike a polishing tape, the stone will not tear or misalign mid-session. If you find polishing tapes too delicate for your workflow, this is the solution.

    What Customers Are Saying: The one reviewer called these polishing stones exceptional - noting they cut fairly fast for their grit, deliver a very consistent scratch pattern, and produce a perfect mirror finish with time. Hair-splitting sharpness at 28 degrees is the result he reports, which is as strong an endorsement as you can give a polishing stone. He noted this is the kind of product that actually compelled him to leave a review, which says something.


    Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-4000-grit-diamond-matrix-stone-39.png&&&5&&&||&&&||&&&||@@@ edpro450grdi&&&EDMS-450&&&Edge Pro 450 Grit Diamond Matrix Stone&&&The 450 Grit Diamond Matrix Stone is where bevel refinement happens in a diamond-focused Edge Pro setup - the natural next step after the 250 grit for cooks who want to work through a progression using diamond abrasive throughout rather than mixing diamond coarse stones with aluminum oxide finishing stones. At 450 grit the cutting action is meaningfully finer than the 250 while still removing metal efficiently enough to clean up the scratch pattern from the previous stone in a reasonable number of passes. The diamond abrasive handles virtually any steel without slowing down, which makes this particularly useful for high-hardness powdered metal variants that can slow aluminum oxide stones at this grit level.

    The construction matches the rest of the Diamond Matrix lineup: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that reduces bow and twist and ensures true, straight geometry across the sharpening surface. That flat, true geometry is the underlying advantage of the Diamond Matrix stones over conventional mounted stones - consistent angle delivery across the full stroke, no high or low spots developing with use, and no need to flatten. The scratch pattern at 450 grit is described by Edge Pro as superior, which reflects the monocrystalline diamond producing a more uniform surface than aluminum oxide at comparable grits.


    Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-58.png&&&0&&&||&&&||&&&||@@@ edpro600grst&&&EdgePro600Grit&&&Edge Pro 600 Grit Stone (Brown)&&&The 600 grit brown stone fills the gap between the 400 and the 1000 in the Edge Pro Apex lineup - a useful intermediate step for cooks who want a smoother transition between those two grits, or who are working with softer steels where skipping straight from the 400 to the 1000 leaves more scratch refinement work than necessary. On softer stainless steels in the 54-58 HRC range, starting with the 600 rather than the 400 is the more efficient approach - you still remove steel effectively without the additional refinement work that the coarser stone requires. The 400 and 1000 are the two must-have stones in the Apex system; the 600 is the intelligent addition once you understand how your steels respond to each grit.

    One reviewer offers a useful technical note worth knowing: at 600 grit on bonded stones, the actual cutting behavior is comparable to a JIS 1000 to 1200 grit waterstone - finer than the ANSI rating alone would suggest. This is because ANSI bonded stone ratings and JIS waterstone ratings use different scales, and the 600 ANSI bonded stone performs in a noticeably more refined range than a 600 grit Shapton or Naniwa waterstone would. That makes it a practical bridge stone and an effective final stone on lower-end kitchen knives that do not require the full progression. Hard construction, easy to clean, and ready to snap into any Apex or Professional model. Made in the USA, sold mounted to the plate.

    What Customers Are Saying: Both reviewers are satisfied with the stone. One praises it as cutting well in the factory Edge Pro progression alongside the other standard stones. The second provides the useful technical note about grit equivalency, confirms it is a hard stone that cleans up easily, and uses it as a finishing stone on lower-end knives - a practical application that reflects the stone performing at the finer end of its rated range. Two reviews is a thin sample but both point in the same direction: a reliable stone that does what it should in the progression.


    Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-brown-53.png&&&4.5&&&||&&&||&&&||@@@ edpro60grta&&&EP-6000-Tapes&&&Edge Pro 6000 Grit Polish Tapes&&&The 6000 grit tape is the finest step in the Edge Pro polishing sequence and the one that brings an edge to its highest level of surface refinement. At this grit, any remaining micro-scratches from the stone progression are removed and the bevel takes on a deep, even mirror quality. These are extremely fine abrasive films - thinner and more delicate than the coarser tapes - and they reward careful technique. Edge trailing strokes are essential at this grit for best results, and knocking down any remaining burr before starting will protect the tape surface and extend its useful life. Each pack contains 15 tapes.

    The 6000 grit is particularly effective on hard stainless steels, where the fine abrasive can develop an edge quality that a leather strop with compound may not match. Because the tape is so fine, any unevenness left in the scratch pattern from earlier steps will become more visible at this stage rather than less - which is useful feedback. An edge that looks worse at 6000 than it did at 3000 is signaling that an earlier step in the progression needs more attention. Working cleanly through each grit in sequence is what allows the 6000 to do its job properly.

    What Customers Are Saying: Customers consistently describe the 6000 as the tape that takes an already sharp edge to a noticeably higher level of refinement, with hard stainless steels responding especially well. Several reviewers note it outperforms leather stropping with compound for the final polishing step. The consistent practical advice from users is to use very light pressure, work with edge trailing strokes, and ensure any burr is fully removed before starting - the tape is the most fragile in the lineup and benefits most from a controlled approach. Like the other tapes in the range, individual strips are consumable by design and wear relatively quickly, making the 15-pack quantity a practical value for regular use.

    Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Always use edge trailing strokes when applying the tape to avoid nicking or tearing the surface. Discard when the polishing surface is exhausted.

    &&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-polish-tapes-83.png&&&5&&&||&&&||&&&||@@@ edprodima80g&&&EDMS-80&&&Edge Pro 80 Grit Diamond Matrix Stone&&&The 80 grit Diamond Matrix Stone sits at the most aggressive end of the Edge Pro lineup - a diamond abrasive stone for situations where even the 120 grit aluminum oxide stone is not fast enough. Extreme reprofiling, severely damaged edges, full bevel geometry changes, and hardened tool steel that resists conventional abrasives all fall within its range. It also handles one application that no other stone in the system can: ceramic knives. Ceramic blades require diamond abrasive to sharpen at all - conventional aluminum oxide stones make no meaningful contact with ceramic. If you own ceramic knives and want to sharpen them on the Apex, this stone is the only option that works.

    One important technique note that Edge Pro includes with this stone and that every user needs to know before picking it up: do not develop a full burr with the 80 grit Diamond Matrix. The stone removes metal so aggressively that developing a burr risks taking off too much material at the cutting edge. The correct approach is to either stop just short of a burr, or work at a slightly lower angle than your primary bevel angle to remove metal without cutting all the way to the edge. Follow with the 120 or 220 aluminum oxide stone to refine the bevel and then develop the burr at your primary angle through the normal progression. Used correctly, this stone performs tasks that nothing else in the Edge Pro system can handle.


    Care Instructions: Rinse after use and store dry. Diamond abrasive stones do not dish like aluminum oxide stones but should be kept clean of swarf buildup during use. Keep dry between sessions. Handle with care - diamond matrix stones are more expensive to replace than standard aluminum oxide stones.&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-80-grit-diamond-matrix-stone-44.png&&&0&&&||&&&||&&&||@@@ edpro950grdi&&&EDMS-950&&&Edge Pro 950 Grit Diamond Matrix Stone&&&The 950 Grit Diamond Matrix Stone is the finishing stone in the Edge Pro Diamond Matrix lineup - the last step before a strop in a pure diamond progression. At 950 grit the cutting action is fine enough to refine the scratch pattern from the 450 into a polished, consistent edge that responds well to stropping and produces a keen working edge on virtually any steel. For Edge Pro users who have built a full Diamond Matrix kit, this is where the session ends before leather. For those mixing diamond and aluminum oxide stones, the 950 can substitute for the 1000 grit aluminum oxide yellow stone as the final step in the progression, with the added benefit that it will never dish or require flattening.

    The construction is consistent with the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. That flat, predictable geometry is the structural advantage of the Diamond Matrix stones over conventional mounted aluminum oxide stones - consistent angle delivery on every stroke, no geometric distortion developing with use, and no maintenance between sessions beyond a quick rinse. The 950 cuts quickly for its grit level and works on all steels, including those that slow down conventional abrasives. A well-considered final stone for the serious Edge Pro user.


    Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-58.png&&&0&&&||&&&||&&&||@@@ edgeproapex1&&&Apex1&&&Edge Pro Apex 1&&&Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products at CKTG. The Apex Model Edge Pro Sharpening System is a highly portable unit which we especially recommend for home users and those chefs on the go.

    The Apex Model Edge Pro is a patented system that will sharpen any size or shape blade (up to 3 ½" wide), including serrated knives. Knives can be sharpened at exactly the same angle every time, making re-sharpening so fast you will never work with a dull blade again. The water stones in this basic kit have been custom formulated to free you from messy, gummed-up oil stones. They last a long time and are inexpensive to replace. The Apex will remove far less metal than electric sharpeners or grinders, eliminating wavy edges and adding to the life and performance of your knives. If you have ever wanted to put a great edge on a knife without having to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you. We highly recommend these tools! The Edge Pro Apex 1 sharpening set includes:

  • Edge Pro Sharpening System
  • Black Cordura Carrying Case
  • Instructional Manual
  • Microfiber Cloth
  • Water Bottle
  • Edge Pro 220 Grit Stone
  • Edge Pro 400 Grit Stone&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-118.png&&&4.5&&&||&&&||&&&||@@@ edgeproapex3&&&Apex3&&&Edge Pro Apex 3&&&The Edge Pro Apex is one of the most practical and reliable guided sharpening systems available, and Kit #3 is the version we recommend most. Whether you are picking up a sharpening system for the first time or looking for a compact, repeatable solution for professional use, the Apex delivers consistent results without the learning curve of freehand sharpening. It is used by home cooks, professional chefs, and line cooks alike — anyone who needs sharp knives quickly and reliably.

    The system works by holding the stone at a fixed angle against the blade, removing the guesswork that trips up most beginners and slows down even experienced sharpeners. It creates no heat, so the temper of your knives is never at risk. It sets up in seconds on any smooth surface, requires no power, and breaks down into a compact carrying case that is easy to transport. Kit #3 includes five water stones covering the full range from coarse to ultra fine — 120, 220, 400, 600, and 1,000 grit — giving you everything needed to remove nicks, reset a bevel, and refine an edge to razor sharpness. A 1,200 grit ceramic honing rod is also included for quick touch-ups between full sharpenings.

    Customers who struggled with freehand sharpening consistently find the Apex to be the system that finally gets their knives sharp. Those who cook across multiple disciplines — kitchen, hunting, camping, fishing — particularly appreciate how well it handles a wide variety of blade shapes including tanto tips, recurves, and serrated edges. The consensus is that the fixed angle guidance and full stone range make it a worthwhile investment for anyone maintaining more than a knife or two on a regular basis.

    Once a knife has been sharpened on the Apex, the included ceramic honing rod becomes a surprisingly powerful maintenance tool. Because it removes so little metal, it can restore a sharp edge in seconds and be used repeatedly between full sharpening sessions. It is particularly effective on Apex-sharpened edges and far more capable than a standard honing steel for maintaining a fine edge over time.

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-3-123.png&&&4.5&&&||&&&||&&&||@@@ edgeproapex4&&&Apex4&&&Edge Pro Apex 4&&&The Edge Pro Apex 4 is the most complete version of Ben Dale's legendary guided sharpening system, refined over 20 years and more than 100,000 knives sharpened. Whether you are a professional chef, a serious home cook, a hunter, or simply someone who wants sharp knives without the years of practice freehand sharpening demands, the Apex delivers consistent, repeatable results every time. The angle guide adjusts smoothly from 10 to 35 degrees per side with clearly marked increments at 10, 15, 18, 21, and 24 degrees, giving you precise control over your edge geometry without locking you into fixed positions.

    What sets the Apex 4 apart from other kits is the inclusion of 2,000 and 3,000 grit polishing tapes along with two blanks to mount them on. These tapes take the edge beyond what stones alone can achieve, producing a mirror polish that not only looks exceptional but holds its sharpness longer in real use. The five aluminum oxide water stones — 120, 220, 400, 600, and 1,000 grit — cover everything from reprofiling a neglected blade to refining a working edge, and the 1,200 grit ceramic honing rod keeps your knives sharp between full sharpening sessions. The whole system packs into a compact black Cordura carrying case that is easy to store and travel with.

    The reviews on this system speak for themselves. Complete beginners are putting mirror polished edges on their knives within their first session. Professional cooks who have tried every other system on the market consistently call it the best they have used. Customers praise the intuitive setup, the versatility across blade types and sizes, and the satisfaction of watching a dull knife transform into something genuinely scary sharp. Several note that CKTG ships it fast and well packed — a bonus when you are this eager to get started.

    The Apex 4 works on kitchen knives, pocket knives, hunting knives, and most blade shapes including tanto tips and scimitar profiles. As with any sharpening system, a little practice goes a long way — most users feel confident after just a handful of knives. No power required, no heat generated, and no maintenance beyond routine cleaning.

    &&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-4-125.png&&&5&&&||&&&||&&&||@@@ edproapbemo&&&BenchMount&&&Edge Pro Apex Bench Mount&&&One of the most common frustrations with the Edge Pro Apex is keeping it from shifting during a sharpening session. The bench mount solves that problem cleanly. This small jig attaches the Apex to a workbench or countertop using any standard C clamp, screw clamp, or speed clamp - the kind most people already have on hand. The clamp is not included, but compatibility is broad and a basic 4-inch quick-lock clamp pairs with it immediately. Once locked down, the machine holds its position firmly through a full sharpening session without any of the plastic-on-surface sliding that comes with the stock setup.

    For anyone who sharpens regularly or runs knives in volume, the stability improvement is substantial. A fixed base means the angle arm stays true from the first stroke to the last, which matters most when working through a long progression or handling knives that require careful bevel work. The mount is a low-cost addition that makes the Edge Pro feel like a more serious piece of equipment without requiring any modification to the machine itself.

    What Customers Are Saying: Both reviewers rate this a full five stars and describe it as a straightforward upgrade that delivers exactly what it promises. Customers note the mount locks the machine down solidly enough to handle aggressive sharpening without any flex or movement, and praise the combination of simple design and immediate effectiveness. The consensus is that any regular Edge Pro user will find it worth adding.

    Care Instructions: Wipe the mount down after use to remove any metal filings or moisture. Store in a dry location. Inspect the clamp connection periodically to ensure it remains secure before each sharpening session.

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-bench-mount-89.png&&&5&&&||&&&||&&&||@@@ edproapplkit&&&KIT-1&&&Edge Pro Apex Plus Kit #1&&&

    The Apex A-Plus Kit: Precision Redefined

    Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.

    The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.

    This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.

    What’s Included in Kit #1:

  • Apex sharpening system featuring time-tested quality and precision
  • A-Plus Upgrade frame for enhanced stability and flexible mounting options
  • Low-profile removable magnet
  • C-Clamp for mounting
  • 220 grit sharpening stone
  • 400 grit sharpening stone
  • Water bottle
  • Blue clean-up towel

    Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-plus-kit-1-48.png&&&0&&&||&&&||&&&||@@@ apexpluskit3&&&KIT-3&&&Edge Pro Apex Plus Kit #3&&&

    The Apex A-Plus Kit: Precision Redefined



    Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.

    The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.

    This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.

    What’s Included in Kit #3:
  • Apex sharpening system featuring time-tested quality and precision
  • A-Plus Upgrade frame for enhanced stability and flexible mounting options
  • Low-profile removable magnet
  • C-Clamp for mounting
  • 120 grit sharpening stone
  • 220 grit sharpening stone
  • 400 grit sharpening stone
  • 600 grit sharpening stone
  • 1000 grit sharpening stone
  • 8" ceramic hone
  • Water bottle
  • Blue clean-up towel

    Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-3-48.png&&&0&&&||&&&||&&&||@@@ apexpluskit2&&&KIT-4&&&Edge Pro Apex Plus Kit #4&&&

    The Apex A-Plus Kit: Precision Redefined



    Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.

    The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.

    This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.

    What’s Included in Kit #4:
  • Apex sharpening system with proven quality and precision
  • A-Plus Upgrade frame for enhanced stability and flexible mounting options
  • Low-profile removable magnet
  • C-Clamp for mounting
  • 120 grit sharpening stone
  • 220 grit sharpening stone
  • 400 grit sharpening stone
  • 600 grit sharpening stone
  • 1000 grit sharpening stone
  • 2000 grit polishing tapes (pack of 15)
  • 3000 grit polishing tapes (pack of 15)
  • 2 polish tape mounting blanks
  • 8" ceramic hone
  • Water bottle
  • Blue clean-up towel

    Perfect for both hobbyists and professionals, the Apex A-Plus Kit delivers a smoother, more precise, and more durable sharpening experience. Ready to elevate your edge? The Apex A-Plus Kit is ready for you.&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-4-48.png&&&0&&&||&&&||&&&||@@@ edproapscat&&&ApexScissor&&&Edge Pro Apex Scissor Attachment&&&The Edge Pro Apex is one of the most capable guided sharpening systems available for home use, and the Scissor Attachment extends what it can do well beyond kitchen knives. Mount this attachment to your Apex and you can sharpen scissors and flat-edged tools at a precise, repeatable angle - the same angle-controlled consistency that makes the Edge Pro so effective on knives applies equally well here. Kitchen shears, hair styling scissors, pruning shears, flat chisels, plane blades up to 2.25 inches wide, and most gouges are all within its capability. If you have invested in quality scissors or woodworking tools and want a reliable way to maintain them, this attachment is the practical solution. Note that this attachment is designed specifically for the Edge Pro Apex home model and does not fit the Edge Pro Professional model.

    What Customers Are Saying: Owners describe the construction as genuinely precise - one reviewer with a toolroom background specifically noted the quality of the blade clamping system and the zero-slop fit of the device. The results on scissors draw consistent praise, with owners reporting clean, effective edges achieved quickly. One user offers a useful sharpening tip: bring one scissor blade to a full polish and leave the opposing blade at a coarser finish - this combination allows the rough blade to grip material while the polished blade cuts cleanly. Several owners note it performs equally well on chisels and plane blades, making it a versatile addition to any shop that already uses an Apex.

    &&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-131.png&&&5&&&||&&&||&&&||@@@ edproapsucu&&&2ApexSuctionCups&&&Edge Pro Apex Suction Cups&&&These are replacement suction cups for the Edge Pro Apex sharpener. Comes as a set of 2.&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-suction-cups-91.png&&&0&&&||&&&||&&&||@@@ edproesacpa&&&7pcset&&&Edge Pro Essential Accessory Pack&&&This set has changed as of 7/13/2022.

    Trick out your Edge Pro with our favorite and best-selling accessories! You get 7 items in the set and each one will add to your ability to get a fantastic edge on your knives.

  • Deburring Block - used to deburr between stones
  • 20x Illuminated Loupe - for viewing your work
  • Extra Guide Clip (these tend to wear out)
  • 120 Grit Diamond Plate for flattening and quick metal removal on your machine.
  • Drill Stop Collar - for use between stones changes
  • Magnet - for holding your knives in place on machine
  • Spring - for quick stone changes&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-essential-accessory-pack-91.png&&&5&&&||&&&||&&&||@@@ edprogucl&&&EdgeProGuideClip&&&Edge Pro Guide Clip&&&Edge Pro Guide Clip. This little clip is what contacts the spine of your blade to keep it on the platform without having the knife slide its way down the machine. They wear out with use so we offer them to those of you who need replacements at nominal cost.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-guide-clip-123.png&&&0&&&||&&&||&&&@@@ edprosmknat&&&EPsmallknife&&&Edge Pro Small Knife Attachment&&&The standard Edge Pro table works well for kitchen knives and longer blades, but short knives present a problem - a blade that does not extend past the edge of the platform cannot be positioned correctly for consistent angle sharpening. The Small Knife Attachment, designed by Edge Pro founder Ben Dale, solves this by providing a narrower 2-inch wide platform that positions short blades properly relative to the sharpening arm. It is compatible with both the Apex and Professional models and includes an adjustable miniature guide plate to accommodate small knives of varying widths. The attachment measures 2 inches wide and 1/4 inch thick.

    The practical range this opens up is significant. Petty knives, paring knives, pocket knives, and folding knives with blades under roughly 2.5 inches all benefit from the smaller platform. For anyone who sharpens folders regularly, the attachment is particularly useful - it allows the full blade to be sharpened in a single position without repositioning, which keeps the bevel consistent from heel to tip. Very small blades with complex geometry will still present some challenge, but for the broad category of short kitchen and EDC knives, this attachment fills a genuine gap in the standard Edge Pro setup.

    What Customers Are Saying: Customers confirm the attachment does exactly what it is designed to do, with several noting it is a must-have for anyone who sharpens folding knives on the Edge Pro. Users appreciate that it hooks directly onto the existing machine without modification and handles the full sharpening stroke on short blades without needing to reposition. One reviewer notes that the attachment sits slightly farther from the rare earth magnet than the standard table, which requires a bit more attention to blade positioning, but considers this a minor trade-off for the access it provides to smaller blade formats.

    Care Instructions: Wipe the attachment clean after each use to remove metal filings and moisture. Store in a dry location. Check that the adjustable guide plate is properly set before each session to ensure accurate blade positioning.

    &&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-131.png&&&4.5&&&||&&&||&&&||@@@ edprocospfor&&&EPSpring&&&Edge Pro Spring For Quick Stone Changes&&&This compression spring is a nice accessory for the edge pro since you can eliminate the use of the screw ball and replace it with a quick and easy way to switch the stones. All you need to do is unscrew the ball, remove the brass collar and slide the spring onto the arm. Then tighten the screw ball and now you can pop stones on and off effortlessly. Watch the video for a brief how to:

    &&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-spring-for-quick-stone-changes-124.png&&&5&&&||&&&||&&&@@@ emstbag4x&&&S-10828&&&Empty Strop Bag 4" x 12"&&&These are the same bags we include with our strops. We occasionally get requests for extras, so we made them available here. They measure 4" x 12" and are 4 mil thick for durability. Each bag features a zip-lock closure so it can be securely resealed for storage.&&&&&&0.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4-x-12-53.png&&&5&&&||&&&||&&&||@@@ enwh2us18&&&OE-KTS180US&&&Enami White #2 Usuba 180mm&&&Tadashi Enami is one of Sakai most respected active blacksmiths, holding the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts. His specialty is the wakashizuke technique, an old-school method of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel knives. This technique produces a particularly strong and consistent bond between the jigane (outer cladding) and the hagane (inner core steel), and it is increasingly rare because so few blacksmiths still practice it. Enami-san is one of the few.

    The usuba is Japan dedicated vegetable knife - a single-bevel, flat-edged blade designed specifically for push-cutting vegetables with absolute precision. Where the nakiri (Japan double-bevel vegetable knife) is more accessible and handles general vegetable work well, the usuba rewards proper single-bevel technique with a level of precision and control that a double-bevel blade simply cannot match. This 180mm version uses Shirogami (white paper steel) #2 at the core - a very pure carbon steel that takes an exceptional edge - over soft iron cladding with a tsuchime (hammered) kurouchi (black as-forged) finish. The 4.5mm spine at the heel tapers toward the tip, providing the heft needed for authority through denser vegetables while maintaining fine edge geometry. At 7.0 oz with 45mm blade height this is a substantial usuba, sized for the board presence the format requires. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

    What Customers Are Saying: The one reviewer describes this as an excellent knife - very sharp, well made, perfectly proportioned for demanding tasks like breaking down watermelons and other large or dense produce that a nakiri would find challenging. The balance between heft and blade quality is specifically praised, and the construction of both blade and handle described as very well done.

    Care Instructions: Shirogami #2 is a highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Single-bevel sharpening requires care - sharpen the flat (ura) side lightly to remove the burr and focus work on the bevel side. Use quality water stones.

    &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-90.png&&&5&&&||&&&||&&&@@@ enwh2ya24&&&OE-KTS240SH&&&Enami White #2 Yanagiba 240mm&&&Tadashi Enami holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and specializes in the wakashizuke technique of single-bevel construction: bonding soft iron to hard steel using iron powder and heat, a method practiced by old-school blacksmiths in Sakai that produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel). It is a vanishing skill, and Enami-san is among the few still working in this way in one of Japan most storied cutlery-making cities.

    The 240mm yanagiba - Japan dedicated sashimi knife - is the entry point of the Enami three-length range and the size most commonly chosen by home cooks and professionals who are new to the format. The single-bevel geometry allows the cook to draw the blade through fish in a single uninterrupted stroke, with the flat back face reflecting the cut surface away cleanly as it separates. The result is a cleaner cut with less cellular damage than a double-bevel knife produces. The Shirogami (white paper steel) #2 core takes an exceptional edge at single-bevel angles, and the soft iron cladding with tsuchime (hammered) kurouchi (black as-forged) finish keeps the outer faces protected. Blade height at 31mm and total length at 377mm give the 240mm its focused, narrow yanagiba geometry. 5.6 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

    Care Instructions: Shirogami #2 is highly reactive and the soft iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen the bevel side on quality water stones; polish the ura (flat) side lightly to remove burr only.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-252.png&&&0&&&||&&&||&&&@@@ enwh2ya27&&&OE-KTS270SH&&&Enami White #2 Yanagiba 270mm&&&The wakashizuke technique is the work that distinguishes Tadashi Enami from most blacksmiths producing single-bevel knives today. Rather than the more common lamination approach, Enami-san bonds soft iron to hard steel using iron powder and heat - an old-school Sakai method that produces a particularly strong and consistent union between the jigane (outer cladding) and the hagane (inner core steel). He holds the Dento-Kogei-shi title, Japan national designation for a master of traditional crafts, and this way of working is central to why that recognition exists.

    The 270mm yanagiba is the professional standard size for sashimi work - long enough to slice most whole fish fillets in a single controlled draw, without the extra reach of the 300mm that some cooks find demanding in smaller kitchen spaces. At 264mm actual blade length with 33mm height, the geometry is focused and narrow - built for the long draw-cut technique the yanagiba format is designed for. The Shirogami (white paper steel) #2 core takes a very fine, sharp edge that holds well through sustained sashimi work and responds quickly to stropping. The 4.3mm spine at the heel provides enough mass to carry the stroke through, while the single-bevel grind produces the clean, undistorted cut face that Japanese raw fish preparation demands. 7.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

    Care Instructions: Shirogami #2 is highly reactive carbon steel. Wipe and dry immediately after use. Avoid acids and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side lightly to remove burr only.

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-243.png&&&0&&&||&&&||&&&@@@ enwh2ya30&&&OE-KTS300SH&&&Enami White #2 Yanagiba 300mm&&&Sakai has been producing single-bevel knives for Japanese professional kitchens for centuries, and Tadashi Enami represents that tradition at a high level. He holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and his specialty is the wakashizuke technique of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel blades. This old-school method is rarely practiced today. It produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel) that distinguishes his work from the majority of production single-bevel knives on the market.

    At 295mm actual blade length, the 300mm yanagiba is the longest in the Enami range and the choice for experienced sashimi cooks who work with larger whole fish - tuna loins, whole sea bass, large yellowtail - where the additional length pays off in fewer strokes, more control per pass, and a cleaner finished slice. The 37.7mm blade height is notably taller than the 240mm and 270mm versions in the line, giving the 300mm better board presence and more surface contact through larger cuts. The Shirogami (white paper steel) #2 core takes a fine edge well suited to the steep single-bevel angle that yanagiba work demands. 4.5mm spine at the heel, tsuchime (hammered) kurouchi (black as-forged) finish over soft iron cladding. 8.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

    Care Instructions: Shirogami #2 is highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side only lightly to remove burr.

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-90.png&&&0&&&||&&&||&&&@@@ fishscaler&&&FishScaler-NEWSilver&&&Fish Scaler - New!&&&Scaling fish by hand with a knife is slow work and sends scales flying in every direction. A dedicated fish scaler does the job faster, cleaner, and with far less mess. This one is built from 430 stainless steel - a corrosion-resistant alloy that holds up well in a wet kitchen environment - and at 8.5 inches it has enough length to work efficiently on most fish without requiring multiple passes. The toothed scaling edge grips and removes scales in short, controlled strokes rather than scraping, which keeps the work tidy and protects the flesh underneath.

    It is dishwasher safe, which makes cleanup straightforward after a session on whole fish. A practical, inexpensive addition to any kitchen that deals regularly with whole fish prep.

    &&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-new-70.png&&&0&&&||&&&||&&&@@@ fletchers-mill-border-grill-pepper-mill&&&Pepper-Mill-Cherry&&&Fletchers Mill Border Grill Pepper Mill 8"&&&The Fletchers’ Mill Border Grill Pepper Mill is a sharp-looking, American-made pepper mill with a modern profile and a comfortable flared shape that feels good in the hand. Handcrafted in New Vineyard, Maine, this 8" mill is made from hardwood and fitted with Fletcher’s patented Lock & Grind system, giving you reliable control from fine to coarse pepper.

    The stainless steel grinding mechanism works in two steps: first crushing the peppercorns to release their oils and aroma, then grinding them to the selected texture. It’s a great choice for cooks who want a durable, attractive pepper mill that works well at the stove or on the table. The internal mechanism can also be removed for easier cleaning and refilling.

    Care Instructions: Wipe clean with a damp cloth and dry promptly. Do not submerge in water or put in the dishwasher. Use only whole peppercorns in this pepper mill.

  • Brand: Fletchers’ Mill
  • Line: Border Grill
  • Made In: New Vineyard, Maine, USA
  • Height: 8"
  • Material: Hardwood
  • Mechanism: Stainless Steel Pepper Grinding Mechanism
  • Adjustment: Lock & Grind, Fine to Coarse
  • Use: Whole Peppercorns
    • &&&&&&61&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-border-grill-pepper-mill-8-82.png&&&0&&&@@@ fucufachcl&&&FA-70&&&Fuji Cutlery Chinese-Style Cleaver&&&This Fuji Cutlery Chinese-style cleaver is a versatile kitchen workhorse designed for slicing, chopping, and general prep. The blade features a slight curve toward the tip, making it easier to rock or push-cut compared to fully flat cleavers. This profile gives you the power and surface area of a cleaver, while still feeling familiar if you're used to a chef knife.

    The comfortable barrel-shaped wooden handle offers excellent grip and balance, providing more control than many traditional cleavers with straight handles. The blade is made from fully stainless steel, making it a great choice for cooks who want the performance of a cleaver without the maintenance required for carbon steel. Durable, easy to care for, and surprisingly nimble, this knife will quickly become a favorite on your cutting board.

    Care: Hand-wash and dry after use. Avoid using the dishwasher, as detergents and high heat can damage the handle and dull the edge. Do not use on hard bone, frozen foods, or very hard shells. Hone lightly when needed and sharpen on stones for best long-term performance.

  • Maker: Fuji Cutlery
  • Brand: Wan Fu Tei
  • Location: Tsubame City, Japan
  • Weight: 10.8 oz (308 g)
  • Blade Length: 175 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 83 mm
  • Steel: Stainless Steel
  • Handle: Wooden, Oval&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fuji-cutlery-chinese-style-cleaver-30.png&&&4.5&&&||&&&||&&&||@@@ shtrshdmainj&&&FC-462&&&Fuji Cutlery Shaple Triple Sharpener Made in Japan!&&&The Fuji Cutlery FC-462 is a compact, three-stage handheld sharpener designed for quick and reliable dry sharpening at home. Made in Japan by Tojiro, this convenient tool combines diamond and ceramic abrasives to restore and refine everyday kitchen knives without water or complicated technique.

    The first stage features a coarse diamond wheel to re-establish dull or rolled edges. The next two stages use ceramic wheels that smooth and polish the edge for a cleaner, longer-lasting finish. Because the angles are preset, the FC-462 is especially useful for home cooks who want consistent results without needing to learn whetstone sharpening.

    This sharpener is best suited for double-bevel Western and Japanese stainless steel knives. High-end carbon steel knives and traditional single-bevel blades are better maintained with whetstones, but for everyday upkeep, the FC-462 offers excellent performance, speed, and ease of use.

    A practical and durable sharpener from a trusted Japanese maker, ideal for anyone who wants sharp knives with minimal effort.

    Care & Use
  • Use light pressure — let the abrasives do the work
  • Works best on double-bevel stainless steel knives (gyuto, santoku, petty, chef’s knives, etc.)
  • Not for single-bevel knives, serrated knives, or delicate high-hardness carbon blades
  • Sharpen dry — no water required
  • Wipe knives clean after sharpening to remove residue
  • Clean the sharpener housing with a dry cloth after use

    • Specifications
  • Brand: Fuji Cutlery
  • Model: FC-462
  • Origin: Japan
  • Sharpening System: 3-stage
  • Abrasives: Diamond (coarse) + Ceramic (medium & fine)
  • Use: Dry sharpening
  • Knife Types: Double-bevel stainless steel kitchen knives
  • Not For: Single-bevel knives, serrated knives, or high-end carbon blades
    • &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-shaple-triple-sharpener-made-in-japan-5.png&&&0&&&||&&&||&&&@@@ toststchcl&&&FG-68&&&Fuji Cutlery Stainless Steel Chinese-Style Cleaver&&&Fuji Cutlery Stainless Steel Chinese-Style Cleaver. This handy cleaver uses durable stainless steel and can replace many of the knives in your kitchen. Great for cutting vegetables and chopping meats or herbs. This model is made by TOJIRO under their Fuji Cutlery line and features a slightly curved edge similar to a gyuto. Measuring 7 inches long and 3.5 inches tall, the blade is smaller and easier to handle than some of our other cleavers. This knife was recently featured on Milk Street.

    *NOTE: Our cleaver saya does NOT fit this knife.

  • Brand: Fuji Cutlery
  • Line: Toryumon
  • Location: Tsubame City, Japan
  • Weight: 10.4 oz (295 g)
  • Blade Length: 180 mm
  • Total Length: 280 mm
  • Blade Height at Belly: 85 mm
  • Blade Height at Heel: 80 mm
  • Stainless steel blade
  • Rosewood handle with two rivets&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-stainless-steel-chinese-style-cleaver-275.png&&&4.5&&&||&&&||&&&||@@@ fubl2si12&&&FJ2-W120&&&Fujishika Blue #2 Sickle 120mm&&&The 120mm sickle is the compact version of the Fujishika Blue #2 range - smaller blade, lower weight, better suited for close work in tight garden beds, fine weeding around established plants, and harvesting small quantities of herbs and greens where the 180mm would be too long to maneuver. Fujishika operates a blacksmith shop in Ono City, Hyogo Prefecture, a region with deep roots in Japanese blade production, and these sickles connect to the same tradition that produced many of the kitchen knives sold at CKTG - the same blacksmithing knowledge applied to the agricultural tools that fed Japan for centuries before kitchen cutlery became a specialty category.

    The blade is Aogami (blue paper steel) #2 carbon steel - the same steel used in many serious kitchen knives - ground to the curved sickle profile for pulling cuts through grass, weeds, and small plants. The compact 120mm blade makes it easy to carry in a pocket, a garden bag, or slipped into a belt loop when moving around the plot. At the price point, these are functional tools first and interesting objects second - worth keeping in the garden shed, the kitchen drawer, or both.

    Care Instructions: Carbon steel - wipe and dry after use. Apply oil before storage. Do not leave wet or dirty.

    &&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-120mm-191.png&&&0&&&||&&&||&&&@@@ fubl2si18&&&YA2-HD18&&&Fujishika Blue #2 Sickle 180mm&&&Sickle-making is a declining trade in Japan, but it shares deep roots with the blacksmith traditions that also produced many of the kitchen knives sold at CKTG. The same forging knowledge, the same steel choices, the same heat treatment discipline - applied to tools built for the rice field and the garden rather than the kitchen. Fujishika operates a blacksmith shop in Ono City, Hyogo Prefecture, a region with a long tradition of blade production, and specializes in these traditional agricultural tools that most Western gardeners have never encountered.

    This sickle is made with Aogami (blue paper steel) #2 carbon steel - the same steel used in many serious kitchen knives - with an 180mm blade. The curved blade is designed for pulling cuts through grass, weeds, and small rice plants: you draw it toward you rather than chopping down. Japanese farmers use these for weeding small plots and harvesting rice by hand, tasks that require a blade that stays sharp through extended fieldwork. The carbon steel takes a fine edge and responds well to simple field maintenance. The tool is lightweight and compact - easy to carry in a pocket or garden bag.

    Care Instructions: This is a carbon steel tool and will rust if left wet. Wipe and dry after every use. Apply a light coat of camellia or general mineral oil before storage. Keep away from prolonged moisture.

    &&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-180mm-215.png&&&0&&&||&&&||&&&@@@ haandin1&&&YK5-H140&&&Fujishika Japanese Garden Hoe&&&Fujishika makes this one-handed triangle hoe - called Katate Sankaku Hoe in Japanese, where "katate" means one hand and "sankaku" means triangle - in a blacksmith shop in Ono City, Hyogo Prefecture. It is designed by Hasegawa-san for the practical work of digging out weeds from garden beds, mounding soil around plants, and cultivating between rows without bending down to hand-pull.

    The triangle profile provides three working edges: the pointed tip gets into tight spaces between plants, and the two angled sides can cut weeds on both the push and pull stroke. The construction is san mai - a carbon steel core clad with soft iron - which is a deliberate upgrade from the mono steel used in cheaper versions. Mono steel garden hoes lose their edge quickly once the hardened surface layer is gone; this clad construction provides a hard cutting core protected by softer, tougher iron on the outer faces, so the edge holds through sustained use in compacted or rocky soil. The handle is magnolia wood, light and comfortable for extended work.

    What Customers Are Saying: The one reviewer on this hoe bought it after using one through a season and ordering a second for a family member - describing it as a beautiful addition to any tool collection and a genuinely useful garden tool rather than a display piece.

    Care Instructions: Carbon steel will rust if left dirty or wet. Rinse off soil, wipe dry, and store dry after each use. A light coat of oil before winter storage will prevent pitting during extended time in the garden shed.

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-japanese-garden-hoe-158.png&&&5&&&||&&&||&&&@@@ ge00goslsp&&&Gestura-GoldSlottedSpoon&&&Gestura 00 Gold Slotted Spoon&&&The 00 Gold takes everything that makes the slotted spoon a professional workhorse and finishes it in gold plating - a combination that works equally well as a daily kitchen tool and as a statement piece on the pass. Mr. Okada makes these in his Niigata workshop by stamping and etching each spoon, then hand-finishing on a lathe, with a tumbled matte texture applied before the gold plating that gives the surface an intentionally worn, imperfect character. The same flea market vintage aesthetic as the rest of the line, in a finish that catches the light differently.

    The slot is what defines the 00 format - it lets liquid drain while you lift, which makes this the right spoon for blanching, poaching, frying, and retrieving from any hot liquid environment. The thicker handle compared to the 01 gives it more authority in heavier tasks. One tablespoon capacity is marked by the bowl geometry, useful for measuring and sauce work. The tapered tip delivers precisely to the plate. The thin flared lip cleans pan corners efficiently. A well-made tool that works as hard as it looks good.


    Care Instructions: Hand wash only. The gold plating holds up well to regular kitchen use but should not go in the dishwasher. Dry thoroughly after washing.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-139.png&&&0&&&||&&&||&&&@@@ ge00sislsp&&&Gestura-SlottedSpoon&&&Gestura 00 Silver Slotted Spoon&&&The 00 is the slotted companion to the 01 - same Niigata workshop, same tumbled matte finish, same hand-finished lathe work by Mr. Okada, with two key differences: a thicker, more durable handle for heavier use, and an identifying slot that lets liquid drain while you lift. That slot is what makes the 00 the right tool for retrieving things from liquid - poaching water, blanching baths, hot butter, fryer oil, braises. You can fish tempura from the fryer, lift fish from a pan of hot butter, check whether the beans are done, or pluck an olive from a 12-quart container at the back of the walk-in, all with a spoon that gives you the feel and control of a solid tool rather than the clumsy mechanical grip of a spider or tongs.

    Inspired by the worn character of vintage American and European steel, each spoon is tumbled to a matte, imperfect finish that reflects the flea market aesthetic the line draws from. Stamped and etched at the Niigata workshop, then finished by hand on a lathe. The thicker handle on the 00 compared to the 01 is a deliberate design choice - the tasks this spoon handles tend to involve more resistance and more heat, and the additional handle mass helps.


    Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-114.png&&&0&&&||&&&||&&&@@@ ge01gosp&&&Gestura-GoldSpoon&&&Gestura 01 Gold Spoon&&&The 01 Gold is the same proven spoon as the 01 Silver - same Niigata workshop, same Mr. Okada, same stamped and lathe-finished construction, same precise one-tablespoon capacity - finished in gold plating that gives it a warmer, richer look on the pass or the plate. Where the Silver version blends into the working aesthetic of a busy kitchen, the Gold stands out in a way that reads as intentional rather than decorative. Professional cooks have been reaching for it as a plating and service tool; home cooks have been putting it on display.

    The demand has been strong enough that this spoon has sold out across multiple retailers and developed a restock waiting list. The bowl is deep enough to cradle sauces and liquid for controlled basting and precise plating, the tapered tip gives you clean delivery to the plate, the long handle reaches into deep pots, and the thin flared lip scrapes pan corners and storage containers efficiently. One reviewer who had been on the restock waiting list noted the spoon arrived quickly after the notification and called the matte gold finish large and beautiful in person. The functionality lives up to the looks.


    Care Instructions: Hand wash only. The gold plating will wear over time if subjected to dishwasher heat and detergent - hand washing extends the finish significantly. Dry thoroughly after washing.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-129.png&&&5&&&||&&&||&&&@@@ ge01gusp&&&Gestura-GunmetalSpoon&&&Gestura 01 Gunmetal Spoon&&&The gunmetal finish is the darkest and most industrial-looking option in the Gestura lineup - a tumbled matte surface that reads like aged tool steel rather than polished tableware. It fits the origin story of the line well: Mr. Okada in his Niigata workshop draws from the worn character of vintage American and European steel, and the gunmetal finish brings that reference closer to the surface than the silver or gold versions do. Stamped, etched, and hand-finished on a lathe, the same as every spoon in the line.

    The 01 format is the solid-bowl spoon - a precise one-tablespoon capacity that removes one variable from measuring, basting, and saucing. The deep bowl holds liquid without spilling during movement. The tapered tip delivers cleanly to the plate. The long handle reaches into pots and braises without bringing your hand close to heat, and the thin flared lip scrapes pan corners and storage container edges with minimal waste. Balance and weight are carefully considered in the Niigata workshop, and it shows in how the spoon sits in the hand during extended service work.


    Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gunmetal-spoon-37.png&&&0&&&||&&&||&&&@@@ gestura&&&Gestura-Spoon&&&Gestura 01 Silver Spoon&&&Mr. Okada runs a small workshop in Niigata, Japan, where he stamps, etches, and hand-finishes each Gestura spoon on a lathe. The inspiration for the line came from worn vintage steel - the kind of American and European pieces you find at flea markets with decades of kitchen use worn into them. Each spoon is tumbled rather than polished, which gives the stainless steel a matte, textured surface that feels intentionally imperfect and ages well in daily use. The attention to proportion, balance, and finish is what separates these from generic utility spoons.

    The 01 is the solid-bowl spoon in the line - designed around a precise one-tablespoon capacity that makes it useful for consistent measuring and recipe continuity without reaching for a separate measuring tool. The deep bowl cradles liquid securely during basting or plating. The tapered tip gives you control over exactly where the sauce lands. The long handle reaches into a braise or a 12-quart pot without getting your hands close to the heat, and the thin flared lip scrapes the corners of pans and storage containers cleanly. One professional cook described it as the spoon he reaches for more often than his Kunz - which is about as strong an endorsement as you can get in a professional kitchen.


    Care Instructions: Hand wash only. The tumbled matte finish holds up well to regular use but should not go in the dishwasher. Dry thoroughly after washing. &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-158.png&&&5&&&||&&&||&&&@@@ geesaofsp&&&Gestura-Spatula&&&Gestura Esa Offset Spatula&&&The Esa Offset Spatula is made in Niigata Prefecture through a collaboration between a local woodworker and steel manufacturer. The blade is formed from heat-treated flexible steel that bends under pressure and springs back to true, making it ideal for delicate turning, lifting, and spreading tasks. Its offset profile keeps your hand clear of the work surface while providing excellent control and leverage.

    The handle is crafted from beautiful Japanese oak and lightly finished with walnut oil to preserve the wood's natural feel. The blade is secured using only two rivets—no resins, glues, or plastics resulting in a simple, durable construction that highlights traditional materials and thoughtful design. Care Instructions: Hand wash only and dry thoroughly after use. Not dishwasher safe.
  • Maker: Esa
  • Location: Niigata Prefecture, Japan
  • Blade Material: Heat-Treated Flexible Steel
  • Handle: Japanese Oak
  • Blade Length: 4.25 inches
  • Total Length: 10 inches
  • Packaging: Recycled Chipboard&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-esa-offset-spatula-48.png&&&0&&&||&&&||&&&@@@ gestgotw&&&Gestura-Gold-Tweezers&&&Gestura Stando Gold Tweezer&&&This Gestura Stando Gold mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.

    One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.

    Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.

    Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.

  • Weight: 2.0 oz (58 g)
  • Length: 255 mm
  • 18/8 Stainless Steel
  • Made in Niigata, Japan&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-133.png&&&0&&&||&&&||&&&@@@ gestsitw&&&Gestura-Silver-Tweezers&&&Gestura Stando Silver Tweezer&&&This Gestura Stando Silver mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.

    One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.

    Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.

    Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.

  • Weight: 2.0 oz (58 g)
  • Length: 255 mm
  • 18/8 Stainless Steel
  • Made in Niigata, Japan&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-137.png&&&0&&&||&&&||&&&@@@ gibl2gy21&&&GAN-G21H&&&Gihei Blue #2 Gyuto 210mm&&&Like its larger sibling, this 210mm gyuto is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

    The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.

    Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters. We really like this maker and their knives.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 6.6 oz (188 g)
  • Blade Length: 214 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn
  • Photos by Gustavo Bermudez&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-318.png&&&5&&&||&&&||&&&@@@ gibl2gy21fas&&&Gan-G21H-2nd&&&Gihei Blue #2 Gyuto 210mm Factory Seconds&&&During inspection, we found that some knives in this batch have handles slightly offset to the left. The knives remain new and fully functional, and performance will not be affected, particularly for those who use a pinch grip.

    This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.

    The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 6.6 oz (188 g)
  • Blade Length: 214 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn&&&&&&275&&&245&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-factory-seconds-52.png&&&0&&&||&&&||&&&@@@ gibl2gy24&&&GAN-G24H&&&Gihei Blue #2 Gyuto 240mm&&&Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.

    Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.

    Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.

    This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.

    We do not have a saya that fits this knife.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 8.6 oz (244 g)
  • Blade Length: 239 mm
  • Total Length: 408 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 52 mm
  • Handle: Oak Octagonal
  • Ferrule: Buffalo Horn&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-283.png&&&5&&&||&&&||&&&@@@ gibl2gy24usa&&&GAN-G24HSecond&&&Gihei Blue #2 Gyuto 240mm - Used and Returned&&&This gyuto was used and returned to us. We have applied our finish sharpening service to the gyuto and are now offering it for sale at a discount.

    Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.

    Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.

    Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.

    This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.

    We do not have a saya that fits this knife.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 8.6 oz (244 g)
  • Blade Length: 239 mm
  • Total Length: 408 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 52 mm
  • Handle: Oak Octagonal
  • Ferrule: Buffalo Horn&&&&&&315&&&252&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-used-and-returned-29.png&&&0&&&||&&&||&&&@@@ gibl2na16&&&GAN-N16R&&&Gihei Blue #2 Nakiri 165mm&&&This 165mm nakiri is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

    The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.

    Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Handle: Magnolia Oval
  • Ferrule: Buffalo Horn
  • Weight: 5.1 oz (146 g)
  • Blade Length: 156 mm
  • Total Length: 334 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nakiri-165mm-324.png&&&0&&&||&&&||&&&@@@ gibl2pe15&&&GAN-P15R&&&Gihei Blue #2 Petty 150mm&&&This 150mm petty is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

    The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.

    Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed use. We really like this maker and their knives.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 3.5 oz (100 g)
  • Blade Length: 151 mm
  • Total Length: 291 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 37 mm
  • Handle: Magnolia Oval
  • Ferrule: Buffalo Horn&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-150mm-313.png&&&5&&&||&&&||&&&@@@ gihape17&&&GAN-P17R&&&Gihei Blue #2 Petty 170mm&&&Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.

    We love the way that Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom ho wood oval handle. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value.

  • Steel: Blue #2 Steel
  • HRC: 61
  • Weight: 3.8 oz (106 g)
  • Blade Length: 166 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 37 mm
  • Handle: Magnolia (Ho) Oval
  • Ferrule: Buffalo Horn&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-170mm-141.png&&&0&&&||&&&||&&&@@@ gibl2sa16&&&GAN-S16H&&&Gihei Blue #2 Santoku 165mm&&&This 165mm santoku is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

    The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.

    Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.4 oz (126 g)
  • Blade Length: 165 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-santoku-165mm-319.png&&&0&&&||&&&||&&&@@@ gihabu16&&&GHP-KG17U&&&Gihei HAP40 Bunka 170mm&&&The Gihei HAP40 Bunka 165mm is made Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they produced some of the nicest blades we have offered.

    The bunka featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.

    Bunka knives have gained in popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef's knife-like versatility.

    This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • Handle: Octagonal Oak with Urushi Finish
  • Weight: 3.9 oz (110 g)
  • Blade Length: 173 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 41 mm
  • Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-bunka-170mm-266.png&&&0&&&||&&&||&&&||@@@ gihagy211&&&GHP-G20U&&&Gihei HAP40 Gyuto 210mm&&&The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.

    The 210mm gyuto is a simple yet elegant knife. It is pretty light, even for a small gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.

    This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time.

  • Brand: Gihei
  • Blacksmith: Hosokawa-San
  • Region: Sanjo City, Japan
  • Handle: Urushi Octagonal Oak
  • Weight: 5.0 oz (142 g)
  • Blade Length: 203 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 41 mm
  • Photos by Gustavo Bermudez&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-210mm-582.png&&&4.5&&&||&&&||&&&||@@@ gihagy24&&&GHP-G24K&&&Gihei HAP40 Gyuto 240mm&&&The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.

    The 240mm gyuto is a simple yet elegant knife. It is pretty light, even for a gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely octagonal handle made of keyaki wood. It is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.

    This all-around great knife is perfect for users looking for a chef-type knife that will hold its edge for an incredibly long time.

  • Brand: Gihei
  • Blacksmith: Hosokawa-San
  • Region: Sanjo City, Japan
  • Handle: Octagonal Keyaki
  • Ferrule: Buffalo Horn
  • Weight: 6.8 oz (192 g)
  • Blade Length: 246 mm
  • Total Length: 408 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 53 mm&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-240mm-51.png&&&0&&&||&&&||&&&||@@@ giheihap401&&&GHP-KG20U&&&Gihei HAP40 Kiritsuke 200mm&&&Gihei HAP40 Kiritsuke 200mm is a newer knife by the famed father-and-son team located in Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they have produced some of the nicest blades we have offered.

    The kiritsuke featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.

    Kiritsuke knives have gained popularity since we started asking our blacksmiths to make them several years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.

    This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • HRC: 65-66
  • Handle: Octagonal Oak with Urushi Finish
  • Weight: 5.0 oz (142 g)
  • Blade Length: 203 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 40 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-kiritsuke-200mm-247.png&&&5&&&||&&&||&&&||@@@ gihana16&&&GHP-N16U&&&Gihei HAP40 Nakiri 165mm&&&Nakiris are becoming a popular choice in many Western kitchens. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it an excellent choice for users who prefer push-cutting over a rocking style. The thin blade is made from super-hard steel called HAP40, a powdered metallurgy (PM) alloy. The steel is exquisitely heat-treated to a high 65-66 HRC.

    This knife takes a very sharp edge and holds it for a long time. The blade profile is very flat, even for a nakiri, with a small radius right at the tip end for smaller rock-chopping tasks.

    The core HAP40 steel is wrapped in a stainless steel outer layer to aid strength and wear resistance. The cladding is nicely polished, together with the lovely, semi-custom oak octagonal handle with an urushi finish.

    As mentioned, the blade is quite thin with virtually no taper. The height at the heel is about 50mm, which is slightly less than average for a nakiri of this length. Fit and finish are of a high standard, which, combined with its other fine attributes, qualify the Gihei HAP40 nakiri as a great value.

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • Handle: Oak Octagonal Burnt Urushi
  • Weight: 4.9 oz (140 g)
  • Blade Length: 157 mm
  • Total Length: 303 mm
  • Spine Thickness at Heel: 1.5 mm
  • Blade Height at Heel: 50 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-nakiri-165mm-426.png&&&5&&&||&&&||&&&@@@ gihape15&&&GHP-P15U&&&Gihei HAP40 Petty 150mm&&&The Gihei HAP40 Petty uses HAP40 PM semi-stainless steel as the inner core (hagane) with a tough outer layer (jigane) made from softer stainless steel. HAP40 is an excellent steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is especially noteworthy. This combination results in a knife that takes an excellent edge and stays sharp through many long prep sessions. The Gihei company is located in Sanjo City and is one of the most innovative small blacksmith shops in the Prefecture.

    Petty knives are small utility knives of Japanese design. They can vary significantly in profile and size, going from 75mm to 210mm. Petty knives are similar to the typical western paring or utility knife and are adept at many small, detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.

    We love how Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom walnut octagonal handle with a burnt urushi finish. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value.

  • Steel: HAP40 Semi Stainless
  • HRC: 65-66
  • Weight: 2.4 oz (68 g)
  • Blade Length: 150 mm
  • Total Length: 274 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-150mm-579.png&&&5&&&||&&&||&&&||@@@ gihasa16&&&GHP-S16U&&&Gihei HAP40 Santoku 165mm&&&We have been working with Gihei for many years and during that time they have produced some of the nicest blades we offer.

    The santoku featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.

    Santoku knives are probably the Japanese knife best established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef’s knife-like versatility.

    This santoku is paired with a lovely oak octagonal handle with burnt urushi finish.

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • Handle: Octagonal Oak with Urushi Finish
  • Weight: 4.1 oz (116 g)
  • Blade Length: 170 mm
  • Total Length: 307 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-santoku-165mm-503.png&&&5&&&||&&&||&&&||@@@ hatacrjacebe&&&HCL-M190N&&&Hakata Tamaki Crafted Japanese Cedar Bento Box&&&Hakata Tamaki Crafted Japanese Cedar Bento Box – Natural Finish (Middle Size). One Per Customer Please.

    Elevate your daily routine with this beautifully crafted cedar bento box from Hakata Tamaki, a small workshop dedicated to preserving traditional Japanese bent-wood techniques. Each box is shaped from select Japanese cedar, a material long valued for its light weight, gentle aroma, and naturally fresh-keeping properties. The warm grain patterns and clean oval form reflect a level of craftsmanship that stands out the moment you hold it.

    This middle-size box (188 × 125 × 50 mm) is practical and versatile. Use it for simple lunches, snacks, or small storage around the home—its compact shape makes it an attractive way to hold jewelry, tea accessories, or desk items. The included lid fits with precision, and the overall build quality reflects the careful handwork of the maker.

    Unlike many modern bent-wood boxes produced with a protective urethane layer, this version is offered in a pure natural finish at our request. There is no coating—only the authentic look, aroma, and texture of Japanese cedar. Because natural wood can breathe and slightly shift with humidity, each piece will develop its own character over time. Production is small-batch, and availability is limited.

    For those who appreciate traditional craft with everyday usefulness, this Hakata Tamaki cedar bento box offers a beautiful connection between form, function, and heritage.

    Care & Use
    Wipe clean with a soft cloth. Avoid soaking, dishwashers, or microwaves. Allow the box to dry fully after use. Because this version has no urethane coating, avoid long exposure to oils or sauces.

    Specifications
    • Maker: Hakata Tamaki
    • Model: HCL-M190N
    • Product: Crafted Bento / Lunch Box
    • Material: Japanese Cedar
    • Finish: Natural (Uncoated)
    • Construction: Traditional Bent Wood
    • Size: 188 × 125 × 50 mm (Middle Size)
    • Origin: Japan
    • Includes Divider and Gift Box
    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hakata-tamaki-crafted-japanese-cedar-bento-box-69.png&&&0&&&||&&&||&&&@@@ haasbu16&&&HAS-B165&&&Harukaze AS Bunka 165mm&&&Aogami Super steel is an excellent carbon steel for use in kitchen knife blades. It is a top-shelf steel developed by the Hitachi Metals Company. This high-carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember that carbon steel will rust if left to drip-dry, so wipe it dry with a dish towel after washing.

    This is a classic bunka design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.

    This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS (Aogami Super Steel)
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.0 oz (114 g)
  • Blade Length: 175 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • HRC: 63
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-bunka-165mm-341.png&&&5&&&||&&&||&&&||@@@ haaswagy21&&&HAS-G180&&&Harukaze AS Gyuto 180mm&&&Chef Knives To Go is thrilled to be the exclusive retailer for these great knives from Tosa, Japan. This gyuto is an excellent knife for anyone who is just starting their journey into Japanese knives, being beautifully made but also a great deal! It is also smaller, which makes it great for smaller hands or kitchens. It has a core steel (Aogami Super Steel) with an HRC of 63, and then has stainless steel cladding to protect and finish the blade. Finished off with a nice rosewood oval handle with a pakka wood ferrule, this is a great little gyuto that will serve you well!

  • Weight: 4.1 oz (116 g)
  • Blade Length: 187 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-180mm-181.png&&&5&&&||&&&||&&&||@@@ haas21gy&&&HAS-G210&&&Harukaze AS Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. Made for CKTG exclusively by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished off with a beautiful kanji that is hand-engraved on the blade, which is unusual for a knife at this price. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Weight: 5.4 oz (153 g)
  • Blade Length: 217 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Made In Tosa, Japan&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-210mm-107.png&&&4.5&&&||&&&||&&&||@@@ haas24wagy&&&HAS-G240&&&Harukaze AS Gyuto 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (Aogami Super) with an HRC of 63, then adds a stainless steel cladding to protect and finish the blade. It is then finished off with a lovely rosewood oval handle with a pakka wood ferrule. As a bonus, it has hand-engraved kanji on the blade, which is unusual at this price point.

  • Weight: 5.9 oz (168 g)
  • Blade Length: 247 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Made in Tosa, Japan&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-240mm-161.png&&&5&&&||&&&||&&&||@@@ haaswaki21&&&HAS-K210&&&Harukaze AS Kiritsuke 210mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.6 oz (160 g)
  • Blade Length: 215 mm
  • Total Length: 356 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 46 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-210mm-137.png&&&5&&&||&&&||&&&||@@@ haaski24&&&HAS-K240&&&Harukaze AS Kiritsuke 240mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 6.1 oz (174 g)
  • Blade Length: 245 mm
  • Total Length: 397 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-240mm-247.png&&&0&&&||&&&||&&&||@@@ haasmobu17&&&HASM-B170&&&Harukaze AS Morado Bunka 170mm&&&The Harukaze Morado AS Bunka 170mm is a versatile, high-performance knife that delivers far more than its price suggests. It’s not easy to find Aogami Super edge steel paired with this level of fit and finish at such an accessible price point. The hammered kurouchi finish gives the blade a traditional, hand-forged look, while the rosewood oval handle with maple ferrule adds comfort and a refined feel in hand.

    This bunka shape offers a great balance of utility and precision. The relatively flat profile excels at push cutting and chopping, while the pointed tip makes detail work and fine slicing easy. The Aogami Super core steel takes an extremely sharp edge and holds it well, and the stainless cladding helps reduce maintenance compared to fully reactive blades. It’s an excellent all-around choice for home cooks and enthusiasts looking to step into high-performance carbon steel.

    Review Synopsis: Customers consistently praise this knife for its outstanding value, sharpness, and attractive finish. Many note that it arrives impressively sharp out of the box and offers performance that rivals more expensive knives. The handle comfort and overall fit and finish are frequently highlighted as strong points. Some users mention that the edge geometry can benefit from sharpening or light thinning to reach peak performance, and that the knife responds very well to this extra tuning. Overall, it’s widely regarded as a great-performing, high-value bunka with excellent steel and solid craftsmanship.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even
  • Finish: Hammered, Kurouchi
  • Weight: 4.3 oz (122 g)
  • Blade Length: 175 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-bunka-170mm-215.png&&&4.5&&&||&&&||&&&||@@@ haasmogy18&&&HASM-G180&&&Harukaze AS Morado Gyuto 180mm&&&The Harukaze Morado AS Gyuto 180mm is an excellent choice for cooks looking to step into high-performance carbon steel without a high price tag. This knife uses Aogami Super (AS) steel, a top-tier carbon steel known for taking an extremely sharp edge and holding it well. It’s not easy to find this level of steel paired with such solid fit and finish at this price. The hammered kurouchi finish gives the blade a traditional, hand-forged look, while the rosewood oval handle with maple ferrule adds comfort and balance.

    This 180mm gyuto offers a great blend of versatility and control, making it ideal for everyday kitchen work. It’s nimble and easy to handle, yet long enough to tackle most prep tasks with ease. The profile works well for slicing, chopping, and general-purpose cutting. The stainless cladding helps reduce maintenance, while the exposed AS core delivers excellent cutting performance and edge retention. It’s a great option for both home cooks and professionals who want strong performance in a manageable size.

    Review Synopsis: Customers consistently praise this knife for its sharpness, nimble feel, and outstanding value. Many note that it arrives very sharp and performs well right away, with strong edge retention and attractive fit and finish that rival more expensive knives. Users appreciate how easily it can be refined to an even sharper edge and how comfortable it feels during extended prep. While one reviewer mentioned some flexibility near the handle, the overwhelming consensus is that this is a high-performing, great-looking knife that exceeds expectations for the price.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even
  • Finish: Hammered, Kurouchi
  • Weight: 4.3 oz (122 g)
  • Blade Length: 186 mm
  • Total Length: 324 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-180mm-269.png&&&0&&&||&&&||&&&||@@@ haashagy21&&&HASM-G210&&&Harukaze AS Morado Gyuto 210mm&&&The Harukaze Morado AS Gyuto 210mm is a standout example of performance and value coming together in one knife. These are true bang-for-your-buck pieces that look and feel like far more expensive counterparts. This model features Aogami Super (AS) core steel—one of the most respected high-carbon steels from Hitachi—known for taking an extremely sharp edge and holding it with impressive durability. It’s a great way to experience premium steel without a premium price tag.

    The blade runs slightly long at around 215mm and is ground with a fairly aggressive edge, giving it excellent cutting ability right out of the box. It’s thin behind the edge with a fine, tapered tip for precision work, while still maintaining enough stiffness for confident board work. The profile is versatile and well-suited for slicing, chopping, and general prep. The hammered kurouchi finish adds a traditional aesthetic, and the oval walnut and maple handle offers a comfortable, balanced feel in hand.

    Review Synopsis: Customers appreciate the strong value and high-performance steel, noting that the knife takes a very sharp edge and holds it well. Many view it as an excellent entry point into Japanese knives, especially for those interested in Aogami Super. Some users mention that it benefits from initial tuning—such as thinning, edge refinement, or light fit-and-finish work—to reach peak performance. Once dialed in, it’s widely regarded as a highly capable and rewarding knife to use.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered, Kurouchi
  • Handle: Walnut/Maple Oval
  • Weight: 4.9 oz (138 g)
  • Blade Length: 217 mm
  • Total Length: 356 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-210mm-301.png&&&4.5&&&||&&&||&&&||@@@ hamoasgy24&&&HASM-G240&&&Harukaze AS Morado Gyuto 240mm&&&The Harukaze Morado AS Gyuto 240mm is a high-performance chef’s knife designed to deliver exceptional value without sacrificing quality. These knives are made exclusively for us at CKTG by a respected maker in Tosa, Japan, combining traditional craftsmanship with modern materials and techniques. The goal was simple—create a knife that performs at a high level, looks great, and remains affordable for both professional cooks and serious home users. The result is the Harukaze AS Morado line.

    At the core is Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect for a steel of this hardness. The AS core is clad in stainless steel, making the knife easier to maintain while still delivering the performance benefits of carbon steel. The kurouchi and hammered finish adds both visual appeal and a practical, low-maintenance surface.

    This 240mm gyuto runs slightly long at around 245mm and offers excellent reach for larger prep tasks. It’s thin, light, and well-balanced with a consistent spine tapering into a fine tip for precision work. The profile is versatile and comfortable on the board, making it a great choice for slicing, chopping, and general prep. The rosewood and maple oval handle completes the package with a comfortable, secure grip and attractive finish.

    Review Synopsis: Customers consistently highlight the outstanding value, noting that this knife delivers performance and materials typically found at much higher price points. Users praise its thin, lightweight feel, excellent cutting ability, and high-quality Aogami Super steel. The fit and finish, handle comfort, and overall balance are frequently mentioned as strong points. Overall, it’s viewed as a fantastic all-around performer that punches well above its price class.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even (See Choil Photo)
  • HRC: 63
  • Finish: Hammered, Kurouchi
  • Weight: 6.1 oz (174 g)
  • Blade Length: 247 mm
  • Total Length: 398 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Handle: Rosewood/Maple Oval&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-240mm-127.png&&&5&&&||&&&||&&&||@@@ haasmoki21&&&HASM-K210&&&Harukaze AS Morado Kiritsuke 210mm&&&The Harukaze Morado AS Kiritsuke 210mm is a striking and highly functional knife that blends traditional Japanese design with modern usability. Kiritsuke-style blades are known for their distinctive, sword-like profile, and this one delivers both visual appeal and excellent performance. The flatter edge profile makes it ideal for push and pull cutting, while the fine, pointed tip excels at detailed work. It’s a versatile choice for cooks who want precision along with the ability to handle a wide range of prep tasks.

    Unlike traditional single-bevel kiritsuke knives, this version features a double bevel, making it more durable at the edge and suitable for both right- and left-handed users. The Aogami Super core steel is hardened to around 63 HRC and offers excellent edge retention along with the ability to take a very fine, sharp edge. The stainless cladding helps reduce maintenance while still allowing the reactive core to develop a natural patina over time. The hammered kurouchi finish adds a rustic, handcrafted look, and the rosewood oval handle with maple ferrule provides a comfortable and balanced grip.

    Review Synopsis: Early feedback highlights the knife’s excellent cutting ability and strong out-of-the-box performance, with users noting that it sharpens easily and can be refined to an extremely keen edge with minimal effort. The unique profile and overall feel have been well received, making it an enjoyable and rewarding knife to use for a variety of kitchen tasks.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered, Kurouchi
  • Weight: 5.3 oz (150 g)
  • Blade Length: 215 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Handle: Oval Rosewood
  • Ferrule: Maple&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-210mm-250.png&&&5&&&||&&&||&&&||@@@ haasmoki24&&&HASM-K240&&&Harukaze AS Morado Kiritsuke 240mm&&&The Harukaze Morado AS Kiritsuke 240mm is a bold, high-performance knife that combines striking looks with excellent cutting ability. In keeping with many blades from the Tosa region, this knife runs slightly long at around 245mm, giving you extra reach for larger prep tasks. The grind quality is impressive for the price, with a consistent spine thickness that carries through most of the blade before tapering to a fine, precise tip. The hammered kurouchi finish adds a traditional, handcrafted look that pairs nicely with the knife’s aggressive profile.

    This kiritsuke-style blade features a flatter edge profile that excels at push and pull cutting, along with a pointed tip for detailed work. It’s a great choice for slicing proteins, processing vegetables, and handling larger ingredients with ease. The Aogami Super core steel, hardened to around 63 HRC, takes an extremely sharp edge and holds it well, while the stainless cladding makes the knife easier to maintain in daily use. The rosewood and maple oval handle is well-finished, comfortable, and nicely balanced, completing the package.

    Review Synopsis: Early feedback highlights the knife’s excellent size, sharpness, and overall fit and finish. Users appreciate the consistent spine thickness, strong cutting ability, and attractive blade finish. The handle is frequently noted as comfortable and well-executed. Best suited for medium to large prep tasks, this knife is viewed as a powerful, great-looking performer that delivers strong value for the price.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered, Kurouchi
  • Weight: 6.4 oz (182 g)
  • Blade Length: 245 mm
  • Total Length: 398 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Rosewood/Maple Oval&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-240mm-1.png&&&5&&&||&&&||&&&||@@@ harukaze1&&&HASM-N165&&&Harukaze AS Morado Nakiri 165mm&&&The Harukaze Morado AS Nakiri 165mm is a standout value for anyone looking for a high-performance vegetable knife without stretching the budget. This line has been a great addition to our lineup, offering excellent cutting performance, solid fit and finish, and premium steel at a very approachable price. It’s especially impressive to see Aogami Super edge steel used at this level, paired with a nicely finished kurouchi and hammered blade that gives it a handcrafted, rustic appeal.

    The tall blade profile and flat edge of the nakiri make it ideal for push cutting and chopping vegetables with speed and precision. The generous blade height provides excellent knuckle clearance and makes scooping ingredients off the board easy. The Aogami Super core takes a very keen edge and holds it well, while the stainless cladding reduces maintenance and makes daily use more convenient. The rosewood oval handle with maple ferrule is comfortable and well-balanced—please note current stock features this handle style as shown in the photos.

    Review Synopsis: Customers consistently praise the overall quality, balance, and feel of this knife, with one reviewer calling it their favorite among several Harukaze AS knives. The handle comfort and craftsmanship stand out, along with how quickly the knife takes a sharp edge. Some users note that it can benefit from light thinning for optimal performance and advise care during sharpening to preserve the finish. Overall, it’s viewed as an excellent performer that responds well to tuning and delivers impressive results for the price.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even
  • Finish: Hammered, Kurouchi
  • Weight: 5.9 oz (168 g)
  • Blade Length: 165 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-nakiri-165mm-293.png&&&4.5&&&||&&&||&&&||@@@ harukaze4&&&HASM-P135&&&Harukaze AS Morado Petty 135mm&&&The Harukaze Morado AS Petty 135mm is a compact, high-performance knife that punches well above its price point. It is not easy to find Aogami Super edge steel paired with this level of fit and finish at such an accessible price. The kurouchi and hammered blade finish gives it a rustic, hand-forged character, while the engraved blade adds a nice visual touch. The recent batch features a comfortable rosewood oval handle with a maple ferrule, offering a warm feel and secure grip.

    This smaller petty is perfect for in-hand work, trimming, peeling, and precise slicing where control matters most. The Aogami Super core takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance and makes the knife more forgiving for everyday use. It’s an excellent choice for anyone looking to experience high-end carbon steel performance in a compact, easy-to-use format.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even
  • Finish: Hammered, Kurouchi
  • Weight: 2.5 oz (74 g)
  • Blade Length: 139 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-135mm-286.png&&&0&&&||&&&||&&&||@@@ haasmope15&&&HASM-P150&&&Harukaze AS Morado Petty 150mm&&&The Harukaze Morado AS Petty 156mm is an easy knife to recommend for anyone looking for strong performance without a big price tag. It is not often you find Aogami Super edge steel paired with this level of fit and finish at such an affordable price. The kurouchi and hammered blade finish gives the knife a rustic, hand-forged look, while the engraved blade adds a nice touch of character. The rosewood handle with maple ferrule feels comfortable in hand and gives the knife a more refined appearance than you might expect at this price point.

    This petty is a great size for detail work, trimming, peeling, slicing fruit, and other small kitchen tasks where a nimble blade shines. The Aogami Super core steel is known for excellent edge retention and can take a very sharp edge, while the stainless cladding helps reduce maintenance compared with a fully reactive blade. It is a smart choice for cooks who want to try high-performance carbon steel without stepping too far out of their comfort zone.

    Care Instructions: Hand wash and dry promptly after use. The core steel at the edge is reactive and may develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to keep the edge performing at its best.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even
  • Finish: Hammered, Kurouchi
  • Weight: 2.5 oz (72 g)
  • Blade Length: 156 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-150mm-233.png&&&0&&&||&&&||&&&||@@@ haashasa18sp&&&HASM-S170&&&Harukaze AS Morado Santoku 170mm&&&The Harukaze Morado AS Santoku 170mm is a great example of how much performance and value this line delivers. It’s not easy to find Aogami Super edge steel paired with this level of fit and finish at such an approachable price. The hammered kurouchi finish gives the blade a traditional, hand-forged look, complemented by a nicely engraved blade and a comfortable rosewood oval handle with maple ferrule that feels secure and balanced in hand.

    This santoku is a versatile, all-purpose kitchen knife that excels at slicing, chopping, and dicing. The slightly flatter profile and moderate blade height make it easy to control on the board, while still offering enough clearance for comfortable prep. It feels nimble and responsive, making it a great choice for both home cooks and professionals looking for an efficient daily driver. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. It comes sharp out of the box but can be taken even further with a quick touch-up or optional sharpening service.

    Review Synopsis: Customers consistently praise this knife for its sharpness, nimble feel, and outstanding value. Many note that it arrives very sharp and performs well right away, with strong edge retention and attractive fit and finish that rival more expensive knives. Users appreciate how easily it can be refined to an even sharper edge and how comfortable it feels during extended prep. While one reviewer mentioned some flexibility near the handle, the overwhelming consensus is that this is a high-performing, great-looking knife that exceeds expectations for the price.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or very hard materials. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even
  • Finish: Hammered, Kurouchi
  • Weight: 4.3 oz (124 g)
  • Blade Length: 169 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 47 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-santoku-170mm-154.png&&&4.5&&&||&&&||&&&||@@@ haasmosu27&&&HASM-S270&&&Harukaze AS Morado Sujihiki 270mm&&&The Harukaze Morado AS Sujihiki 270mm is a long, elegant slicing knife built for precision and performance. These knives are made exclusively for us at CKTG by a respected maker in Tosa, Japan, combining traditional craftsmanship with modern materials at a very approachable price point. The result is a knife that looks and performs like something far more expensive, making it a favorite among both professionals and serious home cooks.

    At the core is Aogami Super (AS), one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge, holds it well, and sharpens more easily than many expect. The AS core is clad in stainless steel, which helps reduce maintenance while still allowing the edge to develop a natural patina. The blade is thin and long, ideal for clean, single-pass slices of proteins, roasts, and fish. The hammered kurouchi finish adds a traditional look, and the rosewood and maple oval handle provides a comfortable, balanced feel in hand.

    This knife excels at slicing and carving tasks but, like most thin sujihiki, is not designed for lateral stress such as twisting or heavy skinning work. Treat it as a precision tool and it will reward you with excellent performance.

    Review Synopsis: Early feedback highlights the knife’s excellent sharpness, attractive finish, and strong overall performance. Users appreciate the consistent grind, lightweight feel, and comfortable handle. It’s viewed as a great value slicer that delivers clean cuts and a refined feel right out of the box.

    Care Instructions: Hand wash and dry promptly after use. The exposed core steel at the edge is reactive and will develop a patina over time. Avoid cutting hard bones, frozen foods, or applying lateral pressure that could bend the blade. Sharpen on water stones as needed to maintain optimal performance.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge Grind: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered, Kurouchi
  • Weight: 5.2 oz (146 g)
  • Blade Length: 272 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 38 mm
  • Handle: Rosewood/Maple Oval&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-sujihiki-270mm-186.png&&&0&&&||&&&||&&&||@@@ haasna16&&&HAS-N165&&&Harukaze AS Nakiri 165mm&&&The Harukaze AS Nakiri 165mm is a newer item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.

    AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.

    The nakiri is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.

  • Weight: 5.2 oz (148 g)
  • Blade Length: 163 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Made In Tosa, Japan&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-nakiri-165mm-266.png&&&5&&&||&&&||&&&@@@ haaspe131&&&HAS-P135&&&Harukaze AS Petty 135mm&&&The Harukaze AS Petty 135mm is a compact, high-performance knife designed specifically for Chef Knives To Go as part of this excellent price-conscious lineup. These knives offer outstanding value by pairing thoughtful construction with one of Japan’s most respected carbon steels, Aogami Super. The result is a serious cutting tool that punches well above its price point.

    Aogami Super (AS) is derived from Aogami #2 (Blue #2) and enhanced with additional carbon, chromium, and tungsten. This formulation is widely regarded as the finest of the Hitachi Blue paper steels, offering exceptional edge retention while remaining responsive and precise on the stones. The core steel is hardened to approximately 63 HRC and clad in soft stainless steel, providing added toughness and helping reduce reactivity to moisture and acidic foods.

    At 135mm, this petty is nimble and precise—ideal for in-hand work, trimming proteins, slicing fruit, prepping herbs, and detailed tasks where control matters most. The blade is stiff and confidence-inspiring, making clean cuts with minimal effort. It’s finished with a comfortable oval rosewood handle paired with a durable black pakka wood ferrule, giving the knife a classic look and balanced feel in hand.

    Care Instructions: Although the blade is stainless clad, the exposed Aogami Super edge is a high-carbon steel and can develop patina or surface rust if left wet. Hand wash only, dry thoroughly after use, and avoid the dishwasher. Do not leave the knife soaking in water or resting wet on the board. Store the knife dry, and apply a light coat of food-safe oil to the edge if the knife will be stored for extended periods.

  • Brand: Harukaze
  • Engraving: Hand Engraved
  • Made In: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (AS)
  • Cladding: Stainless
  • Weight: 2.5 oz (70 g)
  • Blade Length: 140 mm
  • Total Length: 263 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Edge Grind: 50/50
  • HRC: ~63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-310.png&&&0&&&||&&&||&&&@@@ haaspe13&&&HAS-P150&&&Harukaze AS Petty 150mm&&&The Harukaze AS Petty 150mm is a fairly new item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.

    AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented by adding more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.

    150mm is a medium-length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease. The knife is finished off with a nice rosewood oval handle and a pakka wood ferrule.

  • Brand: Harukaze
  • Engraving: Hand Engraved
  • Made In Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS (Aogami Super Steel)
  • Cladding: Stainless
  • Weight: 2.3 oz (66 g)
  • Blade Length: 154 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Edge Grind: 50/50
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-252.png&&&0&&&||&&&||&&&||@@@ haassa16&&&HAS-S170&&&Harukaze AS Santoku 170mm&&&We really like Aogami Super for use in knife blades. It is a top-shelf steel developed by the Hitachi Metals Company. This high-carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs.

    This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.

    This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS (Aogami Super Steel)
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 167 mm
  • Total Length: 309 m
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • HRC: 63
  • Engraving: Hand Engraved&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-santoku-170mm-144.png&&&4&&&||&&&||&&&||@@@ haassu24&&&HAS-S240&&&Harukaze AS Sujihiki 240mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.7 oz (134 g)
  • Blade Length: 245 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-240mm-253.png&&&0&&&||&&&||&&&||@@@ harukaze7&&&HAS-S270&&&Harukaze AS Sujihiki 270mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 272 mm
  • Total Length: 425 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-270mm-251.png&&&4&&&||&&&||&&&||@@@ hamubl2dabu1&&&HMB2D-B165&&&Harukaze Blue #2 Mune Damascus Bunka 165mm&&&Harukaze Mune Blue #2 Damascus Bunka 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.

    This fine knife is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Soft Iron (Reactive)
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 4.7 oz (134 g)
  • Blade Length: 167 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 45 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-bunka-165mm-28.png&&&0&&&||&&&||&&&@@@ hamubl2dagy2&&&HMB2D-G210&&&Harukaze Blue #2 Mune Damascus Gyuto 210mm&&&Harukaze Mune Blue #2 Damascus Gyuto 210mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.

    This fine gyuto is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Reactive Soft Iron Damascus
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 4.7 oz (136 g)
  • Blade Length: 215 mm
  • Total Length: 353 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 49 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-gyuto-210mm-70.png&&&0&&&||&&&||&&&|kika21gy|@@@ hamubl2dasa1&&&HMB2D-S165&&&Harukaze Blue #2 Mune Damascus Santoku 165mm&&&Harukaze Mune Blue #2 Damascus Santoku 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.

    This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.

    This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Reactive Soft Iron
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.8 oz (136 g)
  • Blade Length: 169 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm
  • Edge Grind: 50/50
  • HRC: 62&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-santoku-165mm-33.png&&&0&&&||&&&||&&&@@@ hag3kasa16&&&HG3-M-B170&&&Harukaze G3 Migaki Bunka 170mm&&&Harukaze G3 Migaki Bunka 170mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a migaki finish, which roughly translates to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: G3 (AKA Ginsan) Stainless Steel
  • Cladding: Stainless
  • Handle: Oak
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 4.4 oz (126 g)
  • Blade Length: 172 mm
  • Overall Length: 314 mm
  • Blade Height at Heel: 42.4 mm
  • Spine Thickness at Heel: 2.7 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-bunka-170mm-26.png&&&0&&&||&&&||&&&@@@ hag3kagy21&&&HG3-M-G210&&&Harukaze G3 Migaki Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Oak Octagonal
  • Cladding: Stainless
  • Weight: 5.4 oz (154 g)
  • Blade Length: 214 mm
  • Overall Length: 350 mm
  • Blade Height at Heel: 45.5 mm
  • Spine Thickness at Heel: 3.3 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-gyuto-210mm-251.png&&&5&&&||&&&||&&&|kika21gy|@@@ hag3mina16&&&HG3-M-N165&&&Harukaze G3 Migaki Nakiri 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: G3 (AKA Ginsan) Stainless Steel
  • Cladding: Stainless
  • Handle: Oak
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 5.6 oz (160 g)
  • Blade Length: 161 mm
  • Total Length: 306 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 50.2 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-nakiri-165mm-90.png&&&0&&&||&&&||&&&||@@@ hahg3mipe15&&&HG3-M-P150&&&Harukaze G3 Migaki Petty 150mm&&&Crafted exclusively for CKTG in Tosa, Japan, the Harukaze G3 Migaki Petty combines traditional Japanese craftsmanship with modern materials to deliver outstanding performance and value.

    At the heart of the blade is G3 stainless steel (also known as Ginsan), heat-treated to a Rockwell hardness of 62 for excellent edge retention and toughness. The core is clad in polished stainless steel using the san-mai technique, which enhances corrosion resistance while giving the knife a refined, elegant appearance. Hand-engraved kanji on both sides of the blade adds a distinctive, artisanal touch.

    The knife is fitted with a lightweight, octagonal oak handle that offers comfort, control, and durability. With a 50/50 edge grind and superb balance, this petty knife is a versatile and affordable option for both home cooks and professional chefs looking for a compact, high-performing Japanese blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: G3 (Ginsan) Stainless Steel
  • Cladding: Polished Stainless Steel
  • Handle: Oak, Octagonal
  • Edge Grind: 50/50
  • Hardness: HRC 62
  • Weight: 2.5 oz (74 g)
  • Blade Length: 155 mm
  • Total Length: 284 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 29 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-petty-150mm-1.png&&&0&&&||&&&||&&&@@@ hahgsa16&&&HG3-M-S165&&&Harukaze G3 Migaki Santoku 165mm&&&Harukaze G3 Santoku 165mm

    "Harukaze" translates to “windy spring” in Japanese—a fitting name for a knife that’s light, nimble, and a joy to use. Crafted exclusively for CKTG in Tosa, Japan, this Harukaze knife offers exceptional value, combining traditional craftsmanship with modern materials.

    At its core is G3 stainless steel (also known as Ginsan), heat-treated to an HRC of 62 for excellent edge retention and durability. The core is clad in polished stainless steel using the san-mai technique, offering both beauty and added corrosion resistance. A hand-engraved kanji adorns both sides of the blade, adding a personal touch of artistry.

    The knife is paired with an elegant octagonal oak handle that’s lightweight, durable, and comfortable in hand. With a 50/50 edge grind and well-balanced design, it’s a perfect choice for both professional chefs and home cooks seeking a reliable, affordable Japanese blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: G3 (Ginsan) Stainless Steel
  • Cladding: Polished Stainless Steel
  • Handle: Oak, Octagonal
  • Edge Grind: 50/50
  • Hardness: HRC 62
  • Weight: 4.6 oz (130 g)
  • Blade Length: 167 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 46 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-santoku-165mm-275.png&&&0&&&||&&&||&&&@@@ tsg3misu24&&&HG3-M-S270&&&Harukaze G3 Migaki Sujihiki 270mm&&&Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The oak octagonal handle adds elegance and comfort.

  • Maker: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai
  • Weight: 4.9 oz (140 g)
  • Blade Length: 272 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height at Base: 36.2 mm
  • Handle: Oak Octagonal&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-sujihiki-270mm-33.png&&&0&&&||&&&||&&&@@@ harukaze5&&&HG3-B175&&&Harukaze G3 Nashiji Bunka 175mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on one side of the blade.

  • Made in Tosa, Japan
  • Brand: Harukaze
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Weight: 4.2 oz (120 g)
  • Blade Length: 175 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm
  • Photos By Gustavo Bermudez&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-bunka-165mm-254.png&&&5&&&||&&&||&&&@@@ hag3gy21&&&HG3-G210&&&Harukaze G3 Nashiji Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 4.6 oz (132 g)
  • Blade Length: 217 mm
  • Total Length: 356 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-210mm-163.png&&&5&&&||&&&||&&&@@@ harukaze240&&&HG3-G240&&&Harukaze G3 Nashiji Gyuto 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 6.7 oz (190 g)
  • Blade Length: 245 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-240mm-149.png&&&5&&&||&&&||&&&@@@ hag3naki21&&&HG3-K210&&&Harukaze G3 Nashiji Kiritsuke 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 5.2 oz (148 g)
  • Blade Length: 215 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-210mm-263.png&&&5&&&||&&&||&&&@@@ hag3ki24&&&HG3-K240&&&Harukaze G3 Nashiji Kiritsuke 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 5.8 oz (166 g)
  • Blade Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-240mm-142.png&&&5&&&||&&&||&&&@@@ hag3na16&&&HG3-N165&&&Harukaze G3 Nashiji Nakiri 165mm&&&"Harukaze" translates to "windy spring" in Japanese, perfectly capturing the spirit of these finely crafted knives. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, the Harukaze G3 Nakiri 165mm is an outstanding choice for those seeking a high-quality knife at a reasonable price.

    At its core, this knife features G3 steel with a Rockwell hardness of 62, ensuring excellent edge retention and performance. It is clad in stainless steel with a beautiful nashiji (pear skin) finish, providing both protection and an elegant aesthetic. The blade is complemented by a refined oval magnolia wood handle with a pakka wood ferrule, offering a comfortable grip and traditional appeal.

    As a final touch, the knife boasts an exquisite kanji engraving on both sides of the blade, adding a unique and authentic character to this exceptional piece.

  • Brand: Harukaze
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Weight: 4.7 oz (136 g)
  • Blade Length: 165 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Photos By Gustavo Bermudez&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-nakiri-165mm-154.png&&&4&&&||&&&||&&&@@@ harukaze&&&HG3-P135&&&Harukaze G3 Nashiji Petty 135mm&&&The Harukaze G3 Nashiji Petty 135mm embodies the essence of "windy spring," a name that perfectly captures the spirit of these knives produced exclusively for CKTG by a dedicated mid-sized factory in Tosa, Japan. Ideal for those in pursuit of premium quality at an accessible price point, this knife features a core of G3 steel with a hardness rating of 62 HRC. It's encased in a stainless steel cladding with a nashiji (pear skin) finish, enhancing both the blade's durability and aesthetic appeal. The handle is a beautifully shaped oval made of magnolia wood, accented with a pakka wood ferrule, adding a touch of elegance. A distinctive kanji engraving adorns both sides of the blade, serving as a signature finish to this exquisite piece.

  • Weight: 2.3 oz (65 g)
  • Blade Length: 139 mm
  • Total Length: 265 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-135mm-162.png&&&5&&&||&&&||&&&@@@ hag3nape15&&&HG3-P150&&&Harukaze G3 Nashiji Petty 150mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 2.5 oz (70 g)
  • Blade Length: 157 mm
  • Total Length: 282 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Laser Engraved
  • Made in Tosa, Japan&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-150mm-251.png&&&0&&&||&&&||&&&@@@ hag3nape80&&&HG3-P80&&&Harukaze G3 Nashiji Petty 80mm&&&Harukaze means spring wind in Japanese - a name chosen to evoke lightness and ease of use rather than technical heaviness or craft mystique. These knives are made exclusively for CKTG by a skilled factory in Tosa, Japan, and the G3 Nashiji line is designed around a specific goal: quality Japanese stainless construction at an accessible price, with a finish and handle that feel considered rather than utilitarian. G3 is a stainless steel hardened here to 62 HRC - notably high for a factory-produced stainless knife, which translates to better edge retention and sharpness than most European stainless knives in this price range.

    At 86mm this petty sits at the compact end of the format - sized for in-hand work on fruit, garnishes, and small ingredients, and for the kind of fine board detail where a longer knife becomes too unwieldy to control accurately. The nashiji (pear skin) cladding finish is a fine, dimpled surface that gives the blade a softer visual character than a plain polish while contributing to food release during slicing. At 48g it is genuinely light - the 2mm spine and san mai construction keeping the weight minimal without sacrificing stiffness. Kanji laser engraving on both sides of the blade adds a small but pleasing finishing detail. The magnolia oval handle with black pakka ferrule is comfortable for in-hand use and matches the understated aesthetic of the blade well.

    Care Instructions: G3 is stainless steel and low maintenance. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-80mm-233.png&&&0&&&||&&&||&&&@@@ hag3sa16&&&HG3-S165&&&Harukaze G3 Nashiji Santoku 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Made in Tosa, Japan
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Weight: 4.0 oz (114 g)
  • Blade Length: 167 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-santoku-165mm-136.png&&&5&&&||&&&||&&&@@@ hag3nasu24&&&HG3-S240&&&Harukaze G3 Nashiji Sujihiki 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 4.4 oz (124 g)
  • Blade Length: 245 mm
  • Spine Thickness at Base: 2mm
  • Blade Height: 35 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-240mm-251.png&&&0&&&||&&&||&&&@@@ harukazeg3&&&HG3-S270&&&Harukaze G3 Nashiji Sujihiki 270mm&&&Harukaze (which means "windy spring" in Japanese) knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan.

    This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, and then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 5.0 oz (142 g)
  • Blade Length: 275 mm
  • Total Length: 428 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 38 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji
  • Made in Tosa, Japan&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@ hav1gy21&&&HVG1-G210&&&Harukaze VG1 Gyuto 210mm&&&The Harukaze VG1 Gyuto 210mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.

    Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.

  • Construction: Laser Cut, Mono Steel
  • Steel: VG1 Stainless Steel
  • Weight: 4.8 oz (134 g)
  • Blade Length: 212 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-210mm-153.png&&&0&&&||&&&||&&&@@@ hav1gy24&&&HVG1-G240&&&Harukaze VG1 Gyuto 240mm&&&Harukaze VG1 Stainless Gyuto 240mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.

    Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.

  • Maker: Harukaze
  • Location: Tosa, Japan
  • Steel: VG1 Stainless Steel
  • Weight: 5.5 oz (158 g)
  • Blade Length: 240 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Machi: Gapped Tokyo Style
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-240mm-151.png&&&5&&&||&&&||&&&@@@ hav1pe15&&&HVG1-P150&&&Harukaze VG1 Petty 150mm&&&Harukaze VG1 Petty 150mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    Be prepared to be surprised by the outstanding out of the box edge on this very well-made petty. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with maple ferrule in a comfortable oval shape.

    Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.

  • Construction: Laser Cut, Mono Steel
  • Handle: Rosewood Oval
  • Ferrule: Maple
  • Weight: 2.0 oz (56 g)
  • Blade Length: 153 mm
  • Total Length: 277 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-petty-150mm-153.png&&&4.5&&&||&&&||&&&@@@ havg1sa18&&&HVG1-S185&&&Harukaze VG1 Santoku 185mm&&&Harukaze VG1 Santoku offers good-performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made santoku. It has a nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with a spine measuring 2mm. The grind is thin behind the edge. Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle, with a maple ferrule in a comfortable oval shape.

    Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.

  • Maker: Harukaze
  • Location: Tosa, Japan
  • Construction: Laser Cut, Mono Steel
  • Steel: VG1 Stainless Steel
  • Edge Grind: Even (See Photo #4)
  • Handle: Rosewood Oval
  • Ferrule: Maple
  • Weight: 4.3 oz (122 g )
  • Blade Length: 187 mm
  • Total Length: 329 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-santoku-185mm-262.png&&&0&&&||&&&||&&&@@@ havg1su27&&&HVG1-S270&&&Harukaze VG1 Sujihiki 270mm&&&Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. There are various types of steel and styles available in this multi-line range of cutlery.

    Featured here is an example of their line made from VG1 stainless steel. It is an easy-to-sharpen stainless mono steel that is not as hard or brittle as some other stainless steels. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    We are so impressed with the overall fit and finish of these knives, given their very keen price. They have lovely rosewood and maple handles that are oval and fully ambidextrous. Please note that the handle is installed with a machi (the gap between the ferrule and the neck). This is not a mistake!

    The grinds are really well done and the out-of-the-box edge is about average for this kind of knife. So a quick trip to the stones will reveal the true beast within!

    We really like the profile of this very versatile slicer. It can easily be used as a short-height gyuto. And at the price, it represents one of the best values on the site.

  • Maker: Harukaze
  • Location: Tosa, Japan
  • Construction: Stamped, Mono Steel
  • Steeyl Type: VG1 Stainless Steel
  • Weight: 5.1 oz (146 g)
  • Blade Length: 274 mm
  • Total Length: 430 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 40 mm
  • Edge Grind: Even (see choil photo)
  • Handle: Rosewood Oval
  • Ferrule: Maple
  • Tokyo Style Handle Install (see photo #4)&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-sujihiki-270mm-308.png&&&5&&&||&&&||&&&@@@ havgtsfi21&&&HVGT-F210&&&Harukaze VG10 Tsuchime Fillet 210mm&&&Harukaze, meaning "windy spring," has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.

    This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.4 oz (158 g)
  • Blade Length: 215 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-fillet-210mm-90.png&&&0&&&||&&&||&&&@@@ sataha24chkn&&&HVGT-G180&&&Harukaze VG10 Tsuchime Gyuto 180mm&&&The blade of this 180mm gyuto has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    The 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western-style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the Damascus hammered blade.

    The Japanese-style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.8 oz (166 g)
  • Edge Length: 184 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm

    &&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-180mm-169.png&&&5&&&||&&&||&&&@@@ harukaze2&&&HVGT-G210&&&Harukaze VG10 Tsuchime Gyuto 210mm&&&Harukaze means windy spring and it has become one of our best brands for good quality bang-for-your-buck knives with high performance and excellent steels.

    This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.

    The Harukaze is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 216mm (they list it at 210mm), which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and has great looks at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.5 oz (186 g)
  • Blade Length: 216 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-210mm-150.png&&&5&&&||&&&@@@ havghagy24&&&HVGT-G240&&&Harukaze VG10 Tsuchime Gyuto 240mm&&&Harukaze means windy spring, and it has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.

    This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.

    This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 8.8 oz (250 g)
  • Blade Length: 245 mm
  • Total Length: 372 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-240mm-148.png&&&5&&&||&&&||&&&@@@ havgtsho15&&&HVGT-H150&&&Harukaze VG10 Tsuchime Honesuki 150mm&&&The Harukaze VG10 Tsuchime Honesuki is a medium-length blade made for boning poultry and other proteins but can also be used as a do it all utility knife for various tasks around the kitchen.

    The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in Japanese kitchen knives industry and for good reason. VG-10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most essential properties, such as the ability to hold an edge and excellent durability.

    An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    The knife is finished off with a lovely western-style rosewood handle with a stainless steel ferrule. The knife will serve you well for many years to come!

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: HRC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.6 oz (158 g)
  • Blade Length: 147 mm
  • Total Length: 266 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 39 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-honesuki-150mm-90.png&&&0&&&||&&&@@@ havgtsna16&&&HVGT-N165&&&Harukaze VG10 Tsuchime Nakiri 165mm&&&Harukaze means windy spring, and it has become one of our best brands for good quality bang-for-your-buck knives with high performance and excellent steels.

    This fine-looking nakiri is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.

    This is a classic nakiri and is the most popular blade shape used by Japanese cooks. It's on the long side, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.6 oz (188 g)
  • Blade Length: 161 mm
  • Total Length: 288 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-nakiri-165mm-sale-137.png&&&0&&&||&&&||&&&@@@ havgtspe13&&&HVGT-P135&&&Harukaze VG10 Tsuchime Petty 135mm&&&At 135mm, the Harukaze VG10 Tsuchime Petty is a medium length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease.

    The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.

    An outer cladding of a 17-layer damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.

    The knife is finished off with a lovely western style rosewood handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come!

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 3.1 oz (88 g)
  • Blade Length: 140 mm
  • Total Length: 249 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 28 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-135mm-276.png&&&0&&&||&&&||&&&@@@ harukaze3&&&HVGT-P80&&&Harukaze VG10 Tsuchime Petty 80mm&&&A compact petty that fits in an apron pocket and stays sharp through a full shift is the kind of knife that earns a different kind of loyalty than a showpiece does. One reviewer has owned this knife for over a year and describes it as one of their superstar knives - sharp, easy to maintain, and comfortable enough in the hand for both board work and in-hand use. Harukaze knives are made exclusively for CKTG in Sakai, Japan, and the VG10 Tsuchime line is the stainless Damascus option in the lineup: a VG10 core clad in 17 layers of hammered stainless Damascus for visual texture and food release.

    VG10 is one of the most proven stainless steels in the Japanese knife industry - a cobalt-alloyed steel hardened here to RC60 that holds a practical working edge, sharpens back easily on quality water stones, and requires minimal daily maintenance beyond hand washing and drying. The tsuchime (hammered) outer cladding is applied to the softer stainless Damascus layers, giving the blade a textured surface that catches light and reduces blade-to-food adhesion during cuts. At 84mm and 70g with a 2mm spine, this is a compact and light petty - precisely the size that disappears into a pocket or a roll and is ready whenever a precise small cut is needed. The western-style rosewood oval handle with stainless ferrule is comfortable and familiar in either hand grip or a standard handle grip.

    What Customers Are Saying: Two owners describe this as a knife that earns its place in daily rotation. One professional cook keeps it in their apron pocket as a constant companion - praising the edge retention, ease of sharpening, and the comfort of the handle for extended use. The second owner bought it to complete a set and describes it as compact, beautiful, and great quality - worth the price as a companion piece to a larger knife.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-80mm-255.png&&&5&&&||&&&||&&&@@@ satahachkn21&&&HVGT-S185&&&Harukaze VG10 Tsuchime Santoku 185mm&&&Harukaze means windy spring, and it has become one of our best brands for good quality 'bang for the buck' knives with high performance, excellent steels.

    This fine-looking santoku is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.

    This is a classic santoku and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful for right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.2 oz (178 g)
  • Edge Length: 186 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm

    &&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-santoku-185mm-213.png&&&4.5&&&||&&&@@@ havgtssu24&&&HVGT-S240&&&Harukaze VG10 Tsuchime Sujihiki 240mm&&&Harukaze VG10 Tsuchime Sujihiki 240mm. The blade of this 240mm suji has been fashioned from a core of VG-10 core stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the damascus hammered blade.

    The Japanese style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.8 oz (192 g)
  • Blade Length: 240 mm
  • Total Length: 370 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-sujihiki-240mm-313.png&&&0&&&||&&&@@@ hawh1kubu&&&HW2-B170&&&Harukaze White #2 Kurouchi Bunka 170mm&&&The Harukaze White #2 Kurouchi Bunka is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.

    Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.

    The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a bunka but it is still light and nimble in hand. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users.

    We are very impressed with the overall fit and finish of these knives given their very keen price. We think you will be too.

  • Region: Tosa, Japan
  • Brand: Harukaze
  • Blacksmith: Undisclosed
  • Construction: San Mai, Hammer Forged
  • HRC: 60-61
  • Edge Steel: White #2
  • Grind: Double ground, even (see choil photo)
  • Cladding: Soft Iron
  • Blade Finish: Kurouchi
  • Blade Type: Bunka
  • Weight: 4.9 oz (140 g)
  • Blade Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 45 mm
  • Ferrule: Black Pakka Wood
  • Handle: Rosewood Oval&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-264.png&&&4.5&&&||&&&||&&&@@@ hawh2sa17&&&HW2-S170&&&Harukaze White #2 Kurouchi Santoku 170mm&&&The Harukaze White #2 Kurouchi santoku is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.

    Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.

    The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a santoku and its workhorse feel gives confidence and adds durability to the edge. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle, which is perfect for right- and left-handed users.

  • Region: Tosa, Japan
  • Brand: Harukaze
  • Blacksmith: Undisclosed
  • Construction: San Mai, Hammer Forged
  • HRC: 60-61
  • Edge Steel: White #2
  • Grind: Double ground, even (see choil photo)
  • Cladding: Soft Iron
  • Blade Finish: Kurouchi
  • Blade Type: Santoku
  • Weight: 5.0 oz (142 g)
  • Blade Length: 173 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm
  • Ferrule: Black Pakka Wood
  • Handle: Rosewood Oval&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-santoku-170mm-61.png&&&0&&&||&&&||&&&@@@ haasmibu18&&&HFAS-B180&&&Hatsukokoro AS Migaki Bunka 180mm&&&The Hatsukokoro AS Migaki Bunka 180mm is a high-performance carbon steel knife that delivers excellent cutting feel at a very approachable price. The core steel is Aogami Super, one of the top-tier carbon steels available, known for its outstanding edge retention and ability to take a very fine, sharp edge. It is clad in stainless steel, which helps reduce maintenance while still giving you the benefits of a carbon steel edge.

    This knife features a clean migaki (polished) finish and a comfortable octagonal ebony handle with a lacquered surface for durability and water resistance. The grind is even, making it suitable for both right- and left-handed users. It has a thin, nimble feel with good height for board work, making it a versatile choice for vegetables, proteins, and general prep. Like all carbon steel knives, the edge will develop a patina over time and should be kept clean and dry between uses.

    What Customers Are Saying:
    Customers consistently praise the excellent edge retention, ease of sharpening, and overall value. Many note that it performs like a much more expensive knife and quickly becomes a go-to in the kitchen.

    Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62–63
  • Edge Grind: Even
  • Weight: 6.1 oz (174 g)
  • Blade Length: 181 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm
  • Handle: Octagonal Ebony&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-bunka-180mm-28.png&&&5&&&||&&&||&&&||@@@ haasmigy21&&&HFAS-G210&&&Hatsukokoro AS Migaki Gyuto 210mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 6.1 oz (172 g)
  • Blade Length: 214 mm
  • Total Length: 367 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-gyuto-210mm-7.png&&&5&&&||&&&||&&&||@@@ haasgy24&&&HFAS-G240&&&Hatsukokoro AS Migaki Gyuto 240mm&&&Hatsukokoro AS Gyuto 240mm. The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 7 oz (200 g)
  • Blade Length: 246 mm
  • Total Length: 403 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 50 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@ haasmipe15&&&HFAS-P150&&&Hatsukokoro AS Migaki Petty 150mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 2.3 oz (64 g)
  • Blade Length: 152 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 29 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-petty-150mm-28.png&&&0&&&||&&&||&&&||@@@ haasmisa180&&&HFAS-S180&&&Hatsukokoro AS Migaki Santoku 180mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 5.6 oz (160 g)
  • Blade Length: 181 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-santoku-180mm-28.png&&&0&&&||&&&||&&&||@@@ haassu27&&&HFAS-S270&&&Hatsukokoro AS Migaki Sujihiki 270mm&&&Discover the Hatsukokoro Aogami Super Migaki series—where exceptional craftsmanship meets incredible value. Made with premium Aogami Super Steel, these kitchen knives offer outstanding edge retention, effortless sharpening, and a steep edge profile perfect for precision cutting. The polished migaki finish exudes elegance, while the one-piece, octagonal ebony wood handle is stained and lacquer-coated for water resistance and durability.

    Handcrafted in Japan using a San Mai, roll-forged construction, these knives blend tradition with modern performance. With a Rockwell hardness of 62-63 and an even edge grind, they’re ideal for both right- and left-handed chefs. Elevate your culinary experience with the timeless quality of Hatsukokoro.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 6.4 oz (182 g)
  • Blade Length: 274 mm
  • Total Length: 436 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 41 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-sujihiki-270mm-68.png&&&0&&&||&&&||&&&||@@@ haasdagy21&&&HATAS-G210&&&Hatsukokoro AS Shinkiro Damascus Gyuto 210mm&&&Hatsukokoro's Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats them to HRC of 62-63. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Nihei Takahiro
  • Location: Fukushima, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.7 oz (190 g)
  • Blade Length: 222 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-shinkiro-damascus-gyuto-210mm-7.png&&&0&&&||&&&||&&&||@@@ haasdagy24&&&HATAS-G240&&&Hatsukokoro AS Shinkiro Damascus Gyuto 240mm&&&The Hatsukokoro Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats the blades to HRC of 62-63. The knife features a distinctive kurouchi finish and a beautiful Damascus cladding on the blade road, complemented by an elegant octagonal handle made of wenge and buffalo horn. The double-bevel design ensures even grinds, making it ideal for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Nihei Takahiro
  • Location: Fukushima, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 7.8 oz (220g)
  • Blade Length: 256 mm
  • Total Length: 404 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-shinkiro-damascus-gyuto-240mm-7.png&&&0&&&||&&&||&&&||@@@ haasshdape15&&&HATAS-P150&&&Hatsukokoro AS Shinkiro Damascus Petty 150mm&&&The Hatsukokoro Shinkiro Aogami Super Damascus 156mm is a beautifully crafted blade from blacksmith Nihei Takahiro in Fukushima, Japan. This knife showcases a rustic kurouchi finish paired with flowing Damascus cladding along the blade road, giving it a distinctive handcrafted look while maintaining excellent cutting performance. The compact size and nimble profile make it ideal for precise prep work, trimming, and smaller kitchen tasks where control is key.

    At the core is Aogami Super carbon steel, heat treated to 62–63 HRC for outstanding edge retention and high performance. This steel takes a very keen edge and rewards good technique, while the soft iron cladding adds toughness and character over time as it develops a natural patina. The even double-bevel grind makes it suitable for both right- and left-handed users, and the octagonal ebony handle provides a secure, balanced feel in hand.

    Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry immediately after use. Do not leave wet or soak. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces. Apply a light coat of oil if storing for extended periods.

  • Brand: Hatsukokoro
  • Blacksmith: Nihei Takahiro
  • Location: Fukushima, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi with Damascus Cladding
  • HRC: 62–63
  • Edge Grind: Even (50/50)
  • Weight: 3.6 oz (102 g)
  • Blade Length: 156 mm
  • Total Length: 284 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 34 mm
  • Handle: Octagonal Ebony&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-shinkiro-damascus-petty-150mm-52.png&&&0&&&||&&&||&&&@@@ haatpe15&&&F34D-P150&&&Hatsukokoro ATS34 Damascus Petty 150mm&&&ATS34 is a high-carbon stainless steel developed in Japan and used across a range of high-end cutting tool applications - kitchen knives, hunting knives, and straight razors among them. It carries excellent edge-forming characteristics, sharpens readily on quality water stones, and holds its edge well at the hardness levels a skilled maker can achieve with it. Hatsukokoro works with Nihei Takahiro in Tosa to produce the Hayabusa series, and the ATS34 Damascus line represents their approach to a premium stainless petty: thin grind, premium steel, Damascus cladding, kasumi finish, and a handle that suits the blade.

    At 3.2 oz and 152mm this is a light, precise petty with a 3mm spine at the heel that tapers to a nimble tip - the kind of geometry that makes fine work feel effortless. The Damascus cladding wraps the ATS34 core in San Mai construction and is finished in kasumi (hazy) style, which gives the blade surface a soft, traditional character that lets the Damascus layering show without being mirror-polished. At HRC 61 the heat treatment is toward the upper end of what ATS34 achieves, and the even grind makes it equally accessible for right- and left-handed cooks. The one-piece octagonal ebony handle is well-fitted and carries a quiet elegance that suits the overall aesthetic of the knife.


    Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-petty-150mm-74.png&&&0&&&||&&&||&&&||@@@ haatsa18&&&F34D-S180&&&Hatsukokoro ATS34 Damascus Santoku 180mm&&&The santoku - Japan's three virtues knife, built for meat, fish, and vegetables in equal measure - is where most home cooks spend the most time. A well-made 180mm santoku covers the full range of everyday prep work with a blade that is long enough for meaningful cuts but compact enough to maneuver precisely. Hatsukokoro brings ATS34 stainless steel to the Hayabusa santoku in San Mai construction, with Damascus cladding and a kasumi finish that gives the blade an understated, refined character. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide - it is chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use at the hardness levels a skilled maker achieves with it.

    At 5.6 oz and 185mm of blade length this is a well-proportioned santoku with a notably generous blade height of 49.3mm - more surface area than most santokus in this format, which adds to the scoop-and-transfer utility that makes a tall blade useful during high-volume vegetable prep. The 3mm spine tapers well toward a responsive tip. The Damascus cladding sits above a polished edge bevel in a finish combination that shows the layered pattern without being mirror-bright. At HRC 61 the heat treatment is toward the upper end of ATS34 capability, and the even grind on both sides makes this accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle is well-fitted with the same quiet elegance that defines the Hayabusa line throughout.


    Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-damascus-santoku-180mm-46.png&&&0&&&||&&&||&&&||@@@ haatki21&&&F34M-K210&&&Hatsukokoro ATS34 Kiritsuke 210mm&&&The double bevel kiritsuke is the format that serious home cooks tend to discover after they have worked through gyutos and santokus - a blade that combines the length and curve of a gyuto with the angled, pointed kiritsuke tip that adds precision for detail work and a visual distinctiveness that sets it apart on the block. Unlike a traditional single-bevel kiritsuke, this double bevel version is accessible for both right- and left-handed cooks and sharpens on standard water stones without the specialized technique that single bevel edges require. Hatsukokoro brings ATS34 stainless steel to this format in the Hayabusa series, working with Nihei Takahiro in Tosa to produce a thin, light kiritsuke at a price that reflects the practical ambition of the line.

    ATS34 is a premium high-carbon stainless steel with excellent edge-forming characteristics and good sharpenability at the hardness levels a skilled maker achieves with it. At 5.1 oz and 208mm this is a light, well-balanced knife - the 2.2mm spine at the heel is thin enough to keep the blade responsive through its length, and the 45.9mm blade height gives it enough surface for comfortable push cutting and scooping without the knife feeling oversized. The kasumi (hazy) finish contrasts gently with the polished edge bevel, giving the blade a traditional, understated character. San Mai construction keeps the ATS34 core performing at its best. The one-piece octagonal ebony handle completes a package that is quiet and considered in its aesthetic - a working knife that earns attention through performance rather than visual drama.


    Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-kiritsuke-210mm-44.png&&&0&&&||&&&||&&&||@@@ haaukish&&&HAUS6&&&Hatsukokoro AUS6 Kitchen Shears&&&Hatsukokoro AUS6 Stainless Steel Kitchen Shears are a lightweight, versatile tool made in a small factory in Japan. Built from AUS6 stainless steel, they offer good corrosion resistance, toughness, and easy maintenance, making them ideal for daily kitchen use. These shears handle a wide range of tasks including trimming meat, cutting dried fruits, snipping herbs, and shaping parchment. The fine, precise blades provide clean cuts while still being durable enough for general prep work.

    A standout feature is the separable design, allowing the blades to come apart easily for thorough cleaning and maintenance. This is especially helpful when working with proteins or sticky ingredients. The integrated grip and compact size make them comfortable and easy to control, and they also include a built-in gripper section for cracking small bones or gripping items securely. Each pair comes packaged in an attractive Hatsukokoro gift box, making them a great option for both personal use and gifting.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Separate the blades for cleaning as needed and ensure they are completely dry before reassembling. Avoid cutting very hard materials such as bones or frozen foods to prevent damage.

  • Brand: Hatsukokoro
  • Type: Kitchen Shears
  • Construction: AUS6 Stainless Steel
  • Design: Separable
  • Weight: 4.1 oz (116 g)
  • Blade Length: 62 mm
  • Total Length: 198 mm
  • Made in: Japan&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-58.png&&&0&&&||&&&||&&&@@@ haaukishdebo&&&HAUS6Second&&&Hatsukokoro AUS6 Kitchen Shears - Dented Box&&&This box arrived from the manufacturer with a dented box, so we are offering it for sale at a 10% discount.

    Hatsukokoro AUS6 Stainless Steel Kitchen Shears are a lightweight, versatile tool made in a small factory in Japan. Built from AUS6 stainless steel, they offer good corrosion resistance, toughness, and easy maintenance, making them ideal for daily kitchen use. These shears handle a wide range of tasks including trimming meat, cutting dried fruits, snipping herbs, and shaping parchment. The fine, precise blades provide clean cuts while still being durable enough for general prep work.

    A standout feature is the separable design, allowing the blades to come apart easily for thorough cleaning and maintenance. This is especially helpful when working with proteins or sticky ingredients. The integrated grip and compact size make them comfortable and easy to control, and they also include a built-in gripper section for cracking small bones or gripping items securely. Each pair comes packaged in an attractive Hatsukokoro gift box, making them a great option for both personal use and gifting.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Separate the blades for cleaning as needed and ensure they are completely dry before reassembling. Avoid cutting very hard materials such as bones or frozen foods to prevent damage.

  • Brand: Hatsukokoro
  • Type: Kitchen Shears
  • Construction: AUS6 Stainless Steel
  • Design: Separable
  • Weight: 4.1 oz (116 g)
  • Blade Length: 62 mm
  • Total Length: 198 mm
  • Made in: Japan&&&&&&50&&&45&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-dented-box-23.png&&&0&&&||&&&||&&&@@@ hakobl1gy21&&&HLB-G210&&&Hatsukokoro Blue #1 Kokugei Gyuto 210mm&&&Hatsukokoro Kokugei Blue #1 Gyuto 210mm

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa, Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.7 oz (192 g)
  • Blade Length: 215 mm
  • Total Length: 364 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 49 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@ hakobl1gy24&&&HLB-G240&&&Hatsukokoro Blue #1 Kokugei Gyuto 240mm&&&Hatsukokoro Blue #1 knives are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel.

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa, Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 8.9 oz (254 g)
  • Blade Length: 247 mm
  • Total Length: 398 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 51 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-gyuto-240mm-7.png&&&0&&&||&&&||&&&||@@@ hakobl1pe12&&&HLB-P120&&&Hatsukokoro Blue #1 Kokugei Petty 120mm&&&Hatsukokoro Kokugei Blue #1 Petty 120mm

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa, Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 2.8 oz (78 g)
  • Blade Length: 124 mm
  • Total Length: 253 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 38 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-petty-120mm-28.png&&&0&&&||&&&||&&&||@@@ hakobl1sa&&&HLB-S165&&&Hatsukokoro Blue #1 Kokugei Santoku 165mm&&&Hatsukokoro Kokugei Blue #1 Santoku 165mm

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa, Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.9 oz (138 g)
  • Blade Length: 169 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-santoku-180mm-7.png&&&0&&&||&&&||&&&||@@@ hatsukokoro6&&&HB1-S180&&&Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm&&&Hatsukokoro Komorebi Blue #1 Damascus Santoku 185mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #1 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #1
  • Cladding: Soft Iron
  • Finish: Damascus, Natural Stone Finish
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Ferrule: Buffalo Horn
  • Weight: 6.4 oz (182 g)
  • Blade Length: 187 mm
  • Total Length: 338 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 50 mm&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-komorebi-damascus-santoku-185mm-34.png&&&0&&&||&&&||&&&||@@@ hatsukoro1&&&HKB2-B180&&&Hatsukokoro Blue #2 Kumokage Bunka 180mm&&&Hatsukokoro Kumokage Blue #2 Bunka 180mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 5.4 oz (155 g)
  • Blade Length: 182 mm
  • Total Length: 323 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-bunka-180mm-28.png&&&0&&&||&&&||&&&||@@@ hatsukoro&&&HKB2-G210&&&Hatsukokoro Blue #2 Kumokage Gyuto 210mm&&&Hatsukokoro Kumokage Blue #2 Gyuto 210mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.2 oz (175 g)
  • Blade Length: 210 mm
  • Total Length: 356 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@ hakubl2pe15&&&HKB2-P80&&&Hatsukokoro Blue #2 Kumokage Petty 80mm&&&Hatsukokoro Kumokage Blue #2 tall Petty. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 2.0 oz (56 g)
  • Blade Length: 85 mm
  • Total Length: 215 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-petty-80mm-7.png&&&0&&&||&&&||&&&||@@@ habl2ragy21&&&HRB-G210&&&Hatsukokoro Blue #2 Rainbow Gyuto 210mm&&&The Hatsukokoro Blue #2 Rainbow Gyuto 210mm is crafted in Seki, Japan and features a stunning near-mirror rainbow Damascus finish that really stands out in person. At its core is Blue #2 (Aogami #2) carbon steel, prized for its excellent edge retention, ease of sharpening, and crisp, responsive feel on the stones. The stainless cladding improves durability and reduces maintenance, while the ebony octagonal handle provides a comfortable, well-balanced grip suited for both home cooks and professionals.

    Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and maintain it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.

  • Maker: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: 62+-
  • Cladding: Stainless Rainbow Damascus
  • Edge Grind: Even 50/50
  • Handle: Ebony Octagonal
  • Weight: 5.9 oz (168 g)
  • Blade Length: 214 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 46 mm&&&&&&236&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-gyuto-210mm-68.png&&&0&&&||&&&||&&&||@@@ habl2rape15&&&HRB-P150&&&Hatsukokoro Blue #2 Rainbow Petty 150mm&&&The Hatsukokoro Blue #2 Rainbow Petty 150mm is crafted in Seki, Japan and features a striking near-mirror rainbow Damascus finish that really stands out in person. At its core is Blue #2 (Aogami #2) carbon steel, prized for its excellent edge retention, ease of sharpening, and crisp, responsive feel on the stones. The stainless cladding helps reduce maintenance while adding durability, and the ebony octagonal handle provides a comfortable, refined grip that complements the knife’s lightweight, nimble feel.

    Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.

  • Maker: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 (Aogami #2) Carbon Steel
  • HRC: 62 +-
  • Cladding: Stainless Rainbow Damascus
  • Edge Grind: Even 50/50
  • Handle: Ebony Octagonal
  • Weight: 2.7 oz (78 g)
  • Blade Length: 150 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&169&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-petty-150mm-93.png&&&0&&&||&&&||&&&||@@@ habl2rasa18&&&HRB-S185&&&Hatsukokoro Blue #2 Rainbow Santoku 185mm&&&The Hatsukokoro Blue #2 Rainbow Santoku 185mm is crafted in Seki, Japan and showcases a stunning near-mirror rainbow Damascus finish that looks even better in person. At its core is Blue #2 (Aogami #2) carbon steel, known for its excellent edge retention, easy sharpening, and crisp, responsive feel on the stones. The stainless cladding adds durability and helps reduce maintenance, while the solid ebony octagonal handle provides a comfortable, well-balanced grip for precise control in the kitchen.

    Blue #2 carbon steel is a favorite among enthusiasts for its ability to take a very fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.

  • Maker: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: 62+-
  • Cladding: Stainless Rainbow Damascus
  • Edge Grind: Even 50/50
  • Handle: Ebony Octagonal
  • Weight: 5.5 oz (156 g)
  • Blade Length: 184 mm
  • Total Length: 321 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm&&&&&&208&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-santoku-185mm-90.png&&&0&&&||&&&||&&&||@@@ hagisi3gy21&&&HSIG3-G210&&&Hatsukokoro Ginrei Silver 3 Gyuto 210mm&&&The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.

    This gyuto is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.

    The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.

    At 210mm, the gyuto excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.

    An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.

    Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.

  • Made in Japan
  • Steel: Silver 3 Stainless Steel
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Construction: San Mai
  • Engraving: Etched
  • Weight: 5.4 oz (152 g)
  • Blade Length: 210 mm
  • Total Length: 348 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Octagonal Ebony&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@ hagisi3kosa1&&&HSIG3-H150&&&Hatsukokoro Ginrei Silver 3 Honesuki 150mm&&&Hatsukokoro Ginrei Silver 3 Honesuki 150mm

    The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.

    This honesuki boning knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.

    The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.

    At 150mm, this honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand.

    An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not use on frozen foods or hard bones. Avoid twisting or prying motions during use. Use a wooden or rubber cutting board to protect the edge. Store properly to protect the edge--our sayas do not fit this knife; choose the felt guard instead.

  • Made in Japan
  • Steel: Silver 3 Stainless Steel
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Construction: San Mai
  • Engraving: Etched
  • Weight: 3.0 oz (86 g)
  • Blade Length: 145 mm
  • Total Length: 272 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm
  • Handle: Octagonal Ebony&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-honesuki-150mm-28.png&&&0&&&||&&&||&&&||@@@ hatsu-ginreis3-kiripetty115&&&HSIG3-KP115&&&Hatsukokoro Ginrei Silver 3 Kiri-Petty 115mm&&&Hatsukokoro is a Japanese knife brand focused on producing clean, well-executed knives across a range of steels and formats - the kind of maker whose work rewards closer attention than the price might initially suggest. The Ginrei line is their Silver 3 stainless offering: a semi-stainless steel with good corrosion resistance, a fine grain structure, and sharpening characteristics that fall between the ease of standard stainless and the edge refinement of carbon steel. It is a practical choice for cooks who want genuine Japanese knife performance without the reactive steel commitment, and Hatsukokoro builds it with san mai construction, a nashiji (pear skin) cladding finish, and an etched blade engraving that gives the knife a finished, considered appearance at an accessible price.

    The kiri-petty format is a compact knife with a squared tip rather than the pointed profile of a standard petty - a geometry that makes it particularly useful for in-hand work where the rounded tip is safer and more controlled, and for detail cuts at the board where the flat tip can be used as a precise stopping point. At 115mm and 72g with a 2mm spine, this is an extremely light and compact knife - the kind of tool that disappears in the hand for small prep tasks and stays out of the way when the work is done. Silver 3 (Ginsan) is a reliable everyday stainless steel that sharpens readily on quality water stones and holds a good working edge without the attentive drying that carbon steel requires. The octagonal ebony handle is well-fitted and comfortable for both in-hand and board work, with a refined look that suits the quiet elegance of the nashiji cladding finish.

    Care Instructions: Silver 3 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Avoid bones, frozen foods, and twisting cuts. Use wood or rubber cutting boards. Sharpen on quality water stones when the edge needs attention.

    &&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-kiri-petty-115mm-49.png&&&0&&&||&&&||&&&@@@ hagisi3na17&&&HSIG3-N170&&&Hatsukokoro Ginrei Silver 3 Nakiri 170mm&&&Hatsukokoro Ginrei Silver 3 Nakiri 170mm

    The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.

    This nakiri is forged with a Silver 3 (Ginsan) stainless steel core, valued for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a crisp, responsive edge while remaining forgiving enough for daily kitchen work. It sharpens cleanly on water stones and offers edge retention that exceeds most entry-level stainless steels.

    The blade is finished in a subtle nashiji texture that adds visual depth while helping reduce food adhesion during chopping. A san mai construction sandwiches the Silver 3 core between softer stainless cladding, improving toughness and durability without sacrificing cutting feel. The even 50/50 double bevel grind makes the knife intuitive and comfortable for both right- and left-handed users.

    At 170mm, this nakiri excels at vegetable prep—cleanly slicing, push-cutting, and chopping with speed and precision. The tall blade profile provides excellent knuckle clearance and generous board contact, while the thin spine and flat edge profile promote efficient, repeatable cuts with minimal rocking. The result is a knife that feels fast, stable, and confidence-inspiring on the board.

    An octagonal ebony handle completes the design, offering a secure grip, good balance, and a refined aesthetic that pairs beautifully with the understated elegance of the Ginrei line.

    Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.

  • Made in Japan
  • Steel: Silver 3 Stainless Steel
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Construction: San Mai
  • Engraving: Etched
  • Weight: 6.2 oz (176 g)
  • Blade Length: 161 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Handle: Octagonal Ebony&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-nakiri-170mm-62.png&&&0&&&||&&&||&&&||@@@ hagisi3pe13&&&HSIG3-P130&&&Hatsukokoro Ginrei Silver 3 Petty 130mm&&&Hatsukokoro Ginrei Silver 3 Petty 130mm

    The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.

    This petty knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. When properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen tasks. It sharpens easily on water stones and offers edge retention that outperforms most entry-level stainless steels.

    The blade features a soft nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction surrounds the Silver 3 core with softer stainless cladding, improving toughness and durability without compromising cutting feel. The even 50/50 double bevel grind makes the knife comfortable and predictable for both right- and left-handed users.

    At 130mm, this petty excels at precision work—trimming proteins, slicing fruit, segmenting citrus, and handling in-hand tasks where control matters most. Its narrow blade profile and light weight make it extremely nimble, while the thin spine allows for clean, accurate cuts on the board when needed. This is an ideal complement to a gyuto or santoku for detail-oriented prep.

    An octagonal ebony handle completes the knife, offering a secure grip, good balance, and a refined aesthetic that pairs perfectly with the understated elegance of the Ginrei line.

    Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.

  • Made in Japan
  • Steel: Silver 3 Stainless Steel
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Construction: San Mai
  • Engraving: Etched
  • Weight: 2.8 oz (78 g)
  • Blade Length: 131 mm
  • Total Length: 256 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Octagonal Ebony&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-petty-130mm-44.png&&&0&&&||&&&||&&&||@@@ hagisi3sa17&&&HSIG3-S170&&&Hatsukokoro Ginrei Silver 3 Santoku 170mm&&&Hatsukokoro Ginrei Silver 3 Santoku 170mm

    The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.

    This santoku is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.

    The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.

    At 170mm, the santoku excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.

    An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.

    Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.

  • Made in Japan
  • Steel: Silver 3 Stainless Steel
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Construction: San Mai
  • Engraving: Etched
  • Weight: 5.2 oz (148 g)
  • Blade Length: 173 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Octagonal Ebony&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-santoku-170mm-52.png&&&0&&&||&&&||&&&||@@@ hahabu18&&&FHP-B180&&&Hatsukokoro HAP40 Bunka 180mm&&&The Hatsukokoro HAP40 Bunka 180mm is a compact, versatile knife built for precision work and long-lasting edge performance. We’ve long referred to HAP40 as “Voodoo Steel” because it holds an edge significantly longer than most steels while still being relatively easy to sharpen. With its high hardness and fine grain structure, it delivers excellent cutting feel, edge stability, and durability for everyday use.

    The bunka profile offers a flat edge for push cutting along with a pointed tip for detail work, making it a great all-around option in a slightly shorter length. The blade features a clean kasumi finish with stainless cladding for easier maintenance, and a well-balanced grind that combines thin cutting ability with strength. A one-piece octagonal ebony handle completes the knife with a refined look and comfortable grip.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai
  • Edge Steel: HAP40 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Edge Grind: Even
  • HRC: 65-66
  • Weight: 4.7 oz (134 g)
  • Blade Length: 180 mm
  • Total Length: 318 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm
  • Handle: Octagonal Ebony&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-bunka-180mm-52.png&&&0&&&||&&&||&&&||@@@ hahagy21&&&FHP-G210&&&Hatsukokoro HAP40 Gyuto 210mm&&&The Hatsukokoro HAP40 Gyuto 210mm is a high-performance kitchen knife built for serious edge retention and long-term durability. We’ve long referred to HAP40 as “Voodoo Steel” because it holds a sharp edge noticeably longer than most steels while still being very manageable to sharpen. Heat treated to a high hardness, it delivers excellent cutting performance with a fine, precise edge and impressive wear resistance.

    The blade features a clean kasumi finish with stainless cladding for easier maintenance, paired with a well-executed grind that balances thin cutting ability with durability. The one-piece octagonal ebony handle adds a refined look and solid feel in hand, making this an excellent choice for both home cooks and professionals seeking long-lasting performance.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai
  • Edge Steel: HAP40 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Edge Grind: Even
  • HRC: 65-66
  • Weight: 5.4 oz (154 g)
  • Blade Length: 213 mm
  • Total Length: 356 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm
  • Handle: Octagonal Ebony&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-gyuto-210mm-48.png&&&4&&&||&&&||&&&||@@@ hahagibu18&&&HHG-B180&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 4.3 oz (122 g)
  • Blade Length: 174 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-bunka-180mm-252.png&&&0&&&||&&&||&&&||@@@ hahavg5gy21&&&HHG-G210&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 4.4 oz (126 g)
  • Blade Length: 215 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-gyuto-210mm-147.png&&&0&&&||&&&||&&&||@@@ hahagiki21&&&HHG-K210&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 4.8 oz (136 g)
  • Blade Length: 217 mm
  • Total Length: 357 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-kiritsuke-210mm-182.png&&&5&&&||&&&||&&&||@@@ havg5lape121&&&HHG-P150&&&Hatsukokoro Hayabusa Ginsan Petty 150mm&&&Hatsukokoro Hayabusa Ginsan Petty 150mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. It's laser thin and drops through food.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 2.5 oz (70 g)
  • Blade Length: 153 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 30 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-petty-150mm-101.png&&&0&&&||&&&||&&&||@@@ hahagiststsa&&&HHG-S180&&&Hatsukokoro Hayabusa Ginsan Santoku 180mm&&&The Hatsukokoro Hayabusa Ginsan Stainless Steel Santoku 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • HRC: 61
  • Engraving: Etched
  • Weight: 4.3 oz (122 g)
  • Blade Length: 174 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-santoku-180mm-129.png&&&0&&&||&&&||&&&||@@@ havgtsgy21&&&HQS-G210&&&Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 210mm&&&The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Gyuto 210mm is a versatile, high-performance chef’s knife that offers excellent cutting ability with refined aesthetics. Hatsukokoro continues to deliver strong value, and the Hayabusa (“falcon”) line is designed for speed and precision with a thin, responsive grind. The core steel is VG10 stainless, well known for its edge retention, corrosion resistance, and ability to take a very sharp, durable edge.

    This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking while adding texture and visual appeal. The gyuto profile is the Japanese equivalent of a chef’s knife, making it ideal for a wide range of kitchen tasks including slicing, dicing, and chopping. Its light weight and thin geometry give it a nimble feel, while the octagonal bubinga handle provides comfort and control during extended use.

    What Customers Are Saying:
    Customers appreciate the balance of performance and value, noting the smooth cutting feel, sharp edge, and attractive finish. Many find it to be an excellent all-purpose knife that performs well above its price point.

    Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.

  • Brand: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless, Tsuchime, Suminagashi
  • Weight: 5.1 oz (146 g)
  • Blade Length: 205 mm
  • Total Length: 352 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm
  • Handle: Octagonal Bubinga&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@ hahavgtsna16&&&HQS-N165&&&Hatsukokoro Hayabusa VG10 Tsuchime Nakiri 165mm&&&The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri 165mm is a high-performance vegetable knife that blends excellent cutting ability with striking aesthetics. Hatsukokoro is known for delivering strong value, and this Hayabusa (“falcon”) line lives up to its name with thin geometry and precise performance. The core steel is VG10 stainless, a proven favorite for its edge retention, corrosion resistance, and ability to take a very fine edge.

    This knife features a stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds visual depth. The flat profile makes it ideal for push cutting vegetables, while the thin grind gives it a smooth, effortless feel on the board. The octagonal olivewood handle provides a comfortable, secure grip (note: older videos may show an ebony handle). This is a great choice for anyone looking for a beautiful, low-maintenance nakiri with excellent performance.

    What Customers Are Saying:
    Customers highlight the knife’s thin grind, smooth cutting feel, and excellent performance on both soft ingredients and denser vegetables. Many note that it sharpens easily, takes a very keen edge, and holds it well, exceeding expectations for the price.

    Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.

  • Brand: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless, Tsuchime, Suminagashi
  • Weight: 5.5 oz (156 g)
  • Blade Length: 164 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm
  • Handle: Octagonal Olive Wood (Trust Pictures not video)&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-nakiri-165mm-134.png&&&5&&&||&&&||&&&||@@@ havgtspe15&&&HQS-P150&&&Hatsukokoro Hayabusa VG10 Tsuchime Petty 150mm&&&Hatsukokoro is a Sakai-based knife brand working with Nihei Takahiro to produce a range of knives that deliver serious quality at accessible prices. Hayabusa - the Japanese word for falcon - names the line that represents their best effort at combining premium surface treatment with practical stainless performance. The combination on this petty is genuinely striking: a VG10 stainless steel core in a San Mai construction, clad in stainless and finished with both tsuchime (hammered) texture above the shinogi and suminagashi (flowing water Damascus) layering on the lower blade road. Two of the most visually appealing surface treatments in Japanese knife making, on one small blade.

    At 2.6 oz and 151mm this is a light, compact petty that handles detail work with minimal fatigue - trimming, segmenting, in-hand peeling, and precision board work where a longer knife would be clumsy. The 2mm spine at the heel tapers well toward the tip, keeping the blade responsive at the point where fine work happens. VG10 stainless is low maintenance and sharpens readily on quality water stones, making this an accessible choice for cooks who want Japanese knife aesthetics and performance without reactive steel concerns. The octagonal bubinga handle is well-fitted and comfortable in a pinch grip, with a warm reddish-brown color that contrasts nicely with the Damascus blade pattern.


    Care Instructions: VG10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The bubinga handle benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-petty-150mm-22.png&&&0&&&||&&&||&&&||@@@ havgtssa181&&&HQS-S180&&&Hatsukokoro Hayabusa VG10 Tsuchime Santoku 180mm&&&The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Santoku 180mm is a versatile, high-performance kitchen knife that combines excellent cutting ability with eye-catching design. Hatsukokoro is known for delivering great value, and the Hayabusa (“falcon”) line reflects that with thin geometry and responsive performance. The core steel is VG10 stainless, a popular choice for its edge retention, corrosion resistance, and ability to take a very sharp edge.

    This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds texture and depth to the blade. The santoku profile is ideal for a wide range of kitchen tasks including vegetables, proteins, and general prep work. Its relatively thin grind and light weight give it a nimble, easy-to-control feel on the board. The octagonal bubinga handle provides a comfortable, balanced grip for extended use.

    What Customers Are Saying:
    Customers appreciate the lightweight feel, smooth cutting performance, and excellent value. Many note how sharp the knife gets and how well it performs across a wide range of ingredients, making it a reliable daily driver.

    Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.

  • Brand: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless, Tsuchime, Suminagashi
  • Weight: 4.5 oz (128 g)
  • Blade Length: 174 mm
  • Total Length: 316 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm
  • Handle: Octagonal Bubinga&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-santoku-180mm-52.png&&&0&&&||&&&||&&&||@@@ hahisldgy19&&&HIK-G195&&&Hatsukokoro Hikari SLD Gyuto 195mm&&&The Hatsukokoro Hikari SLD Gyuto 195mm offers exceptional value in a versatile, mid-sized kitchen knife designed for serious home cooks and professional chefs alike. It combines precise Japanese craftsmanship with a durable semi-stainless steel core and refined aesthetic, making it a standout performer in any kitchen.

    SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come.

  • Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
  • Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
  • Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
  • Finish: Satin polish promotes food release and reduces drag during slicing
  • Handle: Octagonal ebony wood for a comfortable, secure grip with elegant styling
  • Weight: 4.8 oz (136 g)
  • Blade Length: 198 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-195mm-52.png&&&0&&&||&&&||&&&@@@ hahisldgy21&&&HIK-G210&&&Hatsukokoro Hikari SLD Gyuto 210mm&&&SLD steel by Hitachi sits in a genuinely useful middle ground that most cooks have not encountered. It is a semi-stainless tool steel - harder and more wear-resistant than most stainless options, with better corrosion resistance than standard carbon steels. For cooks who want the cutting performance of a hard reactive steel but find the maintenance demands of carbon too high for their kitchen environment, SLD is the answer. Hatsukokoro brings it to the Hikari gyuto in a San Mai construction with soft stainless cladding, and the result is a knife that cuts with clarity and confidence while requiring significantly less reactive maintenance than Blue or White steel alternatives. Hikari means light in Japanese - a name that suits the clean, refined aesthetic of this line.

    The spec list on this knife rewards close reading. The primary grind is convex rather than flat, which means the blade surface bows slightly outward behind the edge - a geometry that reduces food sticking and adds some toughness to the edge without sacrificing the thin behind-the-edge profile that makes Japanese knives cut well. The edge is sharpened to 12 degrees per side, which is acute enough to deliver the clean, low-resistance cutting feel that distinguishes Japanese knives from their European counterparts. The satin polish above the shinogi promotes food release and gives the blade a refined, professional look without the reflectivity of a mirror finish. At 4.7 oz and 212mm the knife is well-proportioned - substantial enough for confident extended use, light enough to work comfortably through long prep sessions. The octagonal ebony handle is fitted cleanly and sits well in a pinch grip.


    Care Instructions: SLD is semi-stainless with better corrosion resistance than carbon steel, but hand washing and prompt drying after use is still recommended. Avoid the dishwasher. Sharpen on quality water stones - the convex grind responds well to a careful sharpening technique. Strop regularly between sharpenings to maintain the acute edge angle. Avoid bones, frozen foods, and hard surfaces that could chip the edge.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-210mm-46.png&&&0&&&||&&&||&&&||@@@ hahisldho15&&&HIK-H150&&&Hatsukokoro Hikari SLD Honesuki 150mm&&&The Hatsukokoro Hikari SLD Honesuki 150mm is built for those who value function, form, and sharp execution. This honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand. Whether you're in a professional kitchen or your home setup, this honesuki brings a clean, confident cut every time.

    Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.

    The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.

    Care Tips:
  • Hand wash and dry immediately--no soaking
  • Use only on wood or soft plastic boards
  • Avoid cutting through bones, frozen foods, or hard rinds
  • Sharpen with quality whetstones to maintain the edge
  • Store properly to protect the edge--our sayas do not fit this knife; choose the felt guard instead

    Specs:
  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Steel: SLD Semi-Stainless Tool Steel
  • Weight: 2.9 oz (82 g)
  • Blade Length: 150 mm
  • Total Length: 277 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 38 mm
  • Handle: Octagonal Ebony
  • Grind: 50/50 Convex
  • Finish: Satin Kasumi with Etched Hamon&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-honesuki-150mm-52.png&&&0&&&||&&&||&&&||@@@ hahisldna16&&&HIK-N160&&&Hatsukokoro Hikari SLD Nakiri 160mm&&&The Hatsukokoro Hikari Nakiri 160mm is a beautifully crafted kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. The nakiri excels at preparing vegetables with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.

    SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.

  • Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
  • Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
  • Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
  • Finish: Satin polish promotes food release and reduces drag during slicing
  • Handle: Octagonal Ebony
  • Weight: 5.6 oz (158 g)
  • Blade Length: 160 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-nakiri-160mm-52.png&&&5&&&||&&&||&&&@@@ hahisldpe13&&&HIK-P130&&&Hatsukokoro Hikari SLD Petty 130mm&&&The Hatsukokoro Hikari SLD Petty 130mm is built for those who value function, form, and sharp execution. This knife is the go-to choice for detail work--trimming proteins, prepping herbs, and slicing citrus--where a full-sized gyuto would feel overkill. Whether you're in a professional kitchen or your home setup, this petty brings a clean, confident cut every time.

    Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.

    The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.

    Care Tips:

  • Hand wash and dry immediately--no soaking
  • Use only on wood or soft plastic boards
  • Avoid bones, frozen foods, or hard rinds
  • Store in a saya or blade guard
  • Sharpen with quality whetstones to maintain the edge

    Specs:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Steel: SLD Semi-Stainless Tool Steel
  • Weight: 2.8 oz (80 g)
  • Blade Length: 130 mm
  • Total Length: 250 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Handle: Octagonal Ebony
  • Grind: 50/50 Convex
  • Finish: Satin Kasumi with Etched Hamon&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-petty-130mm-48.png&&&0&&&||&&&||&&&@@@ hahisldsa17&&&HIK-S170&&&Hatsukokoro Hikari SLD Santoku 170mm&&&The Hatsukokoro Hikari Santoku 170mm is a beautifully crafted all-purpose kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. With its shorter, broader blade profile, the santoku excels at slicing, dicing, and chopping vegetables, fish, and meats with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.

    SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.

  • Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
  • Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
  • Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
  • Finish: Satin polish promotes food release and reduces drag during slicing
  • Handle: Octagonal Ebony
  • Weight: 4.6 oz (130 g)
  • Blade Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-santoku-170mm-48.png&&&0&&&||&&&||&&&@@@ hakubl2bu16&&&HGO-B165&&&Hatsukokoro Kurogane Blue #2 Bunka 165mm&&&The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.

    Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.

    Finish sharpening is recommended for optimal performance.

  • Maker: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Grind: Even, Double Bevel
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Weight: 5.2 oz (148 g)
  • Blade Length: 168 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 45 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-bunka-165mm-79.png&&&0&&&||&&&||&&&||@@@ hakubl2gy21&&&HGO-G210&&&Hatsukokoro Kurogane Blue #2 Gyuto 210mm&&&Hatsukokoro Kurogane Blue #2 Gyuto 210mm

    The Hatsukokoro Kurogane Blue #2 series represents honest, blacksmith-made Japanese knives rooted in tradition and function. Handcrafted in Tosa, Japan, each knife is hammer forged by a working blacksmith, not factory finished or cosmetically refined. These are true tools, built for performance first.

    At the core is Blue #2 carbon steel, heat treated to approximately 62 HRC, prized for its excellent edge retention, sharpness, and feedback on the stones. The blade is constructed in san mai, with the hard Blue #2 core wrapped in soft iron cladding that adds toughness and resilience while reinforcing traditional forging methods.

    The blade is finished with a rustic kurouchi surface, intentionally left raw and textured. Because these knives are made by hand, it is normal—and expected—to see small scratches, forge marks, or minor dents in the finish. These details are not defects; they are part of what makes each knife authentic and unique, reflecting the human hands that shaped it rather than machine perfection.

    Ground with an even 50/50 double bevel, the Kurogane series is comfortable for both right- and left-handed users and performs well across a wide range of kitchen tasks. The grind emphasizes clean cutting and solid food release, making it a dependable daily-use gyuto for cooks who value function and character.

    Please note that this knife features carbon steel and iron cladding, which will react to moisture. Wipe the blade dry during and after use to prevent rust and allow a natural patina to develop over time.

    Finish sharpening is recommended to tailor the edge to your preferred cutting style and maximize performance.

    Care Instructions: Hand wash only. Dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store safely in a saya or blade guard when not in use.

  • Maker: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Grind: Even, Double Bevel (50/50)
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: ~62
  • Finish: Kurouchi (Rustic Blacksmith Finish)
  • Weight: 6.5 oz (186 g)
  • Blade Length: 206 mm
  • Total Length: 347 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 50 mm
  • Handle: Octagonal Ebony&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-gyuto-210mm-52.png&&&5&&&||&&&||&&&||@@@ hakubl2kobu1&&&HGO-KB120&&&Hatsukokoro Kurogane Blue #2 Ko Bunka 120mm&&&In the heart of Tosa, Japan, the Hatsukokoro Kurogane Blue #2 series epitomizes the fusion of timeless tradition and modern performance. Each knife is meticulously handcrafted, featuring a hammer-forged san mai construction that ensures unparalleled strength and resilience. At its core lies Blue #2 steel, celebrated for its razor-sharp edge retention, artfully encased in soft iron cladding that enhances both durability and balance. The rustic kurouchi blacksmith finish imparts an enduring elegance. Please wash and dry the blade after use to avoid rust.

    With a precisely honed 50/50 edge grind, these knives offer effortless cutting precision for both right- and left-handed users, making them an ideal blend of heritage craftsmanship and contemporary functionality for any culinary environment.

    Finish sharpening is recommended for optimal performance.

  • Maker: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Grind: Even, Double Bevel
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Weight: 3.4 oz (98 g)
  • Blade Length: 123 mm
  • Total Length: 250 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 41 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-120mm-52.png&&&0&&&||&&&||&&&||@@@ hakubl2kobu8&&&HGO-KB80&&&Hatsukokoro Kurogane Blue #2 Ko Bunka 80mm&&&The Hatsukokoro Kurogane Blue #2 Petty 85mm is handcrafted in Tosa, Japan and reflects the region’s long tradition of rugged, high-performance blades. Built with a hammer-forged san mai construction, it features a Blue #2 (Aogami #2) carbon steel core that delivers excellent edge retention, easy sharpening, and a crisp, responsive feel on the stones. The soft iron cladding adds toughness and balance, while the kurouchi finish provides a rustic look and a bit of added protection against corrosion.

    Blue #2 carbon steel is well known for taking a very fine edge and holding it through extended use. Like all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. These knives often benefit from a light finish sharpening out of the box to reach their full potential. With proper care, this knife offers outstanding performance in a compact, versatile format.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.

    Finish sharpening is recommended for optimal performance.

  • Weight: 2.8 oz (78 g)
  • Blade Length: 85 mm
  • Total Length: 214 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 33 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-80mm-52.png&&&0&&&||&&&||&&&||@@@ hakubl2na16&&&HGO-N165&&&Hatsukokoro Kurogane Blue #2 Nakiri 165mm&&&The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.

    Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.

    Finish sharpening is recommended for optimal performance.

  • Maker: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Grind: Even, Double Bevel
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Weight: 6.0 oz (170 g)
  • Blade Length: 160 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 50 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-nakiri-165mm-32.png&&&0&&&||&&&||&&&||@@@ hakubl2de15&&&HAB2K-D155&&&Hatsukokoro Kurokaze Blue #2 Deba 155mm&&&Hatsukokoro’s Blue #2 series delivers excellent value with quality carbon steel, traditional finishes, and well-crafted handles. Blue #2 steel is known for taking a very sharp edge and being easy to maintain, making it a favorite for cooks who enjoy the feel and performance of carbon steel.

    This knife features a distinctive hybrid design, combining a thick, deba-like spine with a double bevel edge and a bunka-style profile. The extra thickness adds strength and a solid feel, while the pointed tip and flatter edge provide versatility for general prep and detailed work. It’s a great choice for users who want a more robust knife with broader usability than a traditional single bevel blade.

    Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • HRC: 61
  • Weight: 8.6 oz (244 g)
  • Blade Length: 155 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 53 mm
  • Handle: Oak Octagonal
  • Ferrule: Buffalo Horn
  • We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-155mm-48.png&&&0&&&||&&&||&&&@@@ hakubl2de16&&&HAB2K-D165&&&Hatsukokoro Kurokaze Blue #2 Deba 165mm&&&Hatsukokoro’s Blue #2 line offers excellent value with quality carbon steel, simple finishes, and well-made handles at an attractive price point. Blue #2 steel is known for taking a very sharp edge and being relatively easy to sharpen, making it a great choice for cooks who enjoy responsive carbon steel performance.

    This knife has a unique design that blends a thick, deba-like spine with a double bevel edge and a bunka-style profile. The added thickness provides strength and durability, while the pointed tip and flatter edge make it more versatile for general prep and detail work. It’s a great option for users who want a robust, workhorse feel with more flexibility than a traditional single bevel knife.

    Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • HRC: 61
  • Weight: 9.3 oz (264 g)
  • Blade Length: 168 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 53 mm
  • Handle: Oak Octagonal
  • Ferrule: Buffalo Horn&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-165mm-44.png&&&0&&&||&&&||&&&||@@@ hakubl2de18&&&HAB2K-D180&&&Hatsukokoro Kurokaze Blue #2 Deba 180mm&&&Hatsukokoro’s Blue #2 line offers excellent value with solid carbon steel performance, simple finishes, and attractive handles. Blue #2 steel is well known for its ability to take a very sharp edge while still being relatively forgiving to sharpen, making it a favorite among cooks who enjoy the feel of carbon steel.

    This knife stands out with a thick, powerful build similar to a deba, but with a double bevel edge for easier use and more versatility. The added thickness provides strength and stability for heavier prep, while the grind still allows for controlled, precise cutting. It’s a great option for users who want a more robust knife without committing to a single bevel design.

    Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • HRC: 61
  • Engraving: Laser Engraved
  • Handle: Teak Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 11.2 oz (318 g)
  • Blade Length: 185 mm
  • Total Length: 337 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 56 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-180mm-46.png&&&0&&&||&&&||&&&||@@@ harysg2bu18&&&HDR-B180&&&Hatsukokoro Ryuhyo SG2 Bunka 180mm&&&Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.

    The Ryuhyo Bunka blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.

    The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~138 g / 4.9 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.

    The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.

    Care Instructions:

    Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a blade guard or saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.

    Features:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SG2
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 4.9 oz (138 g)
  • Blade Length: 176 mm
  • Total Length: 314 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-bunka-180mm-94.png&&&0&&&||&&&||&&&||@@@ harysg2gy21&&&HDR-G210&&&Hatsukokoro Ryuhyo SG2 Gyuto 210mm&&&Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.

    The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.

    At 218 mm edge length and a total length of 361mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 oz), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.

    Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SG2
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 5.2 oz (146 g)
  • Blade Length: 218 mm
  • Total Length: 361 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-210mm-84.png&&&0&&&||&&&@@@ harysg2gy24&&&HDR-G240&&&Hatsukokoro Ryuhyo SG2 Gyuto 240mm&&&Ryuhyo means drift ice in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Gyuto channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.

    The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.

    With an edge length of 244 mm and an overall length of 390 mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.

    To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Handle: Octagonal Ebony
  • Weight: 6.5 oz (184 g)
  • Blade Length: 244 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-240mm-48.png&&&0&&&||&&&@@@ harysg2ki21&&&HDR-K210&&&Hatsukokoro Ryuhyo SG2 Kiritsuke 210mm&&&Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.

    The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.

    At 218 mm edge length and a total length of just under 360mm, the Ryuhyo Kiritsuke 210mm offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 49 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing just over 150 grams, the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.

    Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SG2
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 5.4 oz (154 g)
  • Blade Length: 218 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-210mm-52.png&&&0&&&||&&&||&&&||@@@ harysg2ki24&&&HDR-K240&&&Hatsukokoro Ryuhyo SG2 Kiritsuke 240mm&&&Ryuhyo means "drift ice" in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Kiritsuke channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.

    The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.

    With an edge length of 244 mm and an overall length of 390 mm, this kiritsuke offers added reach for larger prep tasks without sacrificing control. The blade height of 52 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 180 grams, it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.

    To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Handle: Octagonal Ebony
  • Weight: 6.3 oz (180 g)
  • Blade Length: 244 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-240mm-46.png&&&0&&&||&&&||&&&||@@@ harysg2pe15&&&HDR-P150&&&Hatsukokoro Ryuhyo SG2 Petty 150mm&&&Ryuhyo translates to "Flowing Ice," a name that reflects this knife's smooth, gliding cut and the clean, fluid movement of its Damascus pattern. The Ryuhyo Petty 150mm is designed for precision work--trimming proteins, slicing fruit, and handling detailed prep with speed and control--making it an ideal utility knife for everyday kitchen use.

    At the core is SG2 powdered stainless steel, a high-performance steel known for its extremely fine grain, high hardness, and excellent edge retention. Proper heat treatment allows SG2 to take a very sharp edge while maintaining good stability, and it sharpens cleanly on water stones. The thin, controlled grind gives the knife an effortless cutting feel, but like all hard Japanese steels, it should be used with care--avoid twisting cuts or hard foods to prevent chipping. A flowing Damascus cladding adds toughness and visual depth without sacrificing performance.

    The octagonal ebony handle provides a secure, balanced grip and a refined traditional feel that complements the blade's clean lines and elegant finish.

    Care Instructions: Hand wash only and dry immediately after use. Do not use a dishwasher or abrasive cleaners. Avoid cutting frozen foods, bones, or very hard items. Store dry in a blade guard, saya, block, or on a magnetic strip. Maintain the edge with a ceramic rod or strop between sharpenings and use water stones when full sharpening is required.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SG2 Powdered Stainless
  • Cladding: Damascus Stainless
  • Edge: Double Bevel, 50/50
  • Handle: Octagonal Ebony
  • Weight: 2.6 oz (74 g)
  • Blade Length: 156 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 31 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-petty-150mm-46.png&&&0&&&||&&&||&&&||@@@ harysg2sa18&&&HDR-S180&&&Hatsukokoro Ryuhyo SG2 Santoku 180mm&&&Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.

    The Ryuhyo Santoku blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.

    The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~136 g / 4.8 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.

    The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.

    Care Instructions: Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.

    Features:
  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SG2
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 4.8 oz (136 g)
  • Blade Length: 177 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-santoku-180mm-52.png&&&0&&&||&&&||&&&||@@@ hasg2dabu18&&&HD2D-B180&&&Hatsukokoro SG2 Damascus Bunka 180mm&&&The Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm is a handcrafted Japanese kitchen knife designed for precise, versatile food preparation. The bunka profile serves as an all-purpose chef’s kitchen knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and handling daily meal prep tasks with control and efficiency. Lightweight and well-balanced, this kitchen knife feels nimble in hand and delivers clean, smooth cuts across a wide range of ingredients.

    The core steel is SG2 powdered stainless steel, heat-treated to approximately 63 HRC for excellent edge retention and long-lasting sharpness. SG2 offers the performance of a high-end powdered steel with the convenience of stainless corrosion resistance. The core is clad in stainless Damascus using san mai construction, adding durability and subtle food release while maintaining a refined appearance. The double bevel 50/50 edge works comfortably for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Although this is a stainless kitchen knife, hand wash and dry after each use. Do not soak or place in the dishwasher. Use a quality cutting board. A light touch-up on a 1000–2000 grit stone will keep the edge performing at its best.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Core Steel: SG2 Powdered Stainless Steel
  • Hardness: ~63 HRC
  • Finish: Stainless Damascus
  • Edge: Double Bevel, 50/50
  • Handle: Octagonal Olivewood
  • Weight: 4.8 oz (136 g)
  • Blade Length: 218 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-bunka-180mm-52.png&&&0&&&||&&&@@@ hasg2dagy21&&&HD2D-G210&&&Hatsukokoro SG2 Damascus Gyuto 210mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.

    This new 210mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.

    The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 136 grams, the knife feels lively in hand with excellent balance and cutting feedback.

    Handcrafted in Sakai, the SG2 Damascus Gyuto 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.

    Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is stainless steel and light colored, like photo #3.

    Specifications:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Steel: SG2
  • HRC: 63±
  • Finish: Stainless Damascus
  • Edge: Double Bevel – 50/50
  • Handle: Octagonal Olivewood
  • Weight: 4.8 oz (136 g)
  • Blade Length: 218 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-210mm-209.png&&&0&&&||&&&||&&&||@@@ hasg2dagy24&&&HD2D-G240&&&Hatsukokoro SG2 Damascus Gyuto 240mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.

    This new 240mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.

    The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just over 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.

    Handcrafted in Sakai, the SG2 Damascus Gyuto 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.

    Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.

    Specifications:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Steel: SG2
  • HRC: 63±
  • Finish: Stainless Damascus
  • Edge: Double Bevel – 50/50
  • Handle: Octagonal Olivewood
  • Weight: 5.8 oz (164 g)
  • Blade Length: 244 mm
  • Total Length: 389 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-240mm-197.png&&&0&&&||&&&||&&&||@@@ hasg2daki21&&&HD2D-K210&&&Hatsukokoro SG2 Damascus Kiritsuke 210mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.

    This new 210mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.

    The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.

    Handcrafted in Sakai, the SG2 Damascus Kiritsuke 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.

    Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.

    Specifications:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Steel: SG2
  • HRC: 63±
  • Finish: Stainless Damascus
  • Edge: Double Bevel – 50/50
  • Handle: Octagonal Olivewood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 219 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-210mm-46.png&&&0&&&||&&&||&&&||@@@ hasg2daki24&&&HD2D-K240&&&Hatsukokoro SG2 Damascus Kiritsuke 240mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.

    This new 240mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.

    The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.

    Handcrafted in Sakai, the SG2 Damascus Kiritsuke 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.

    Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.

    Specifications:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Steel: SG2
  • HRC: 63±
  • Finish: Stainless Damascus
  • Edge: Double Bevel – 50/50
  • Handle: Octagonal Olivewood
  • Weight: 5.6 oz (160 g)
  • Blade Length: 244 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-240mm-52.png&&&0&&&||&&&@@@ hasg2dape15&&&HD2D-P150&&&Hatsukokoro SG2 Damascus Petty 150mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.

    This new petty combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.

    The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just under 60 grams, the knife feels lively in hand with excellent balance and cutting feedback.

    Handcrafted in Sakai, the SG2 Damascus Petty 150mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.

    Care Instructions: Wipe dry after each use; avoid soaking or placing in the dishwasher; and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is high-polish stainless and is light-colored and hard to photograph.

    Specifications:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Steel: SG2
  • HRC: 63±
  • Finish: Stainless Damascus
  • Edge: Double Bevel – 50/50
  • Handle: Octagonal Olivewood
  • Weight: 2.0 oz (58 g)
  • Blade Length: 155 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 31 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-petty-150mm-152.png&&&0&&&||&&&||&&&||@@@ hasg2dasa18&&&HD2D-S180&&&Hatsukokoro SG2 Damascus Santoku 180mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.

    This new santoku combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.

    The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.

    Handcrafted in Sakai, the SG2 Damascus Santoku offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.

    Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the blade is stainless steel and light colored like photo 3.

    Specifications:

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Forging: Roll Forged
  • Steel: SG2
  • HRC: 63±
  • Finish: Stainless Damascus
  • Edge: Double Bevel – 50/50
  • Handle: Octagonal Olivewood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 176 mm
  • Total Length: 314 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-santoku-180mm-154.png&&&0&&&||&&&||&&&||@@@ hasi3dabu18&&&HRP-B180&&&Hatsukokoro Silver 3 Damascus Bunka 180mm&&&Introducing the Hatsukokoro Silver 3 Damascus Bunka 180mm, a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.

    The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile bunka shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.

    Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Bunka ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come.

  • Maker: Hatsukokoro
  • Location: Miki City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Silver 3 Stainless Steel
  • Edge Grind: Even, 50/50
  • Cladding: Stainless Damascus
  • Handle: Octagonal Ebony
  • Weight: 5.1 oz (146 g)
  • Blade Length: 175 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-bunka-180mm-52.png&&&0&&&||&&&||&&&||@@@ hasi3dasa18&&&HRP-S180&&&Hatsukokoro Silver 3 Damascus Santoku 180mm&&&The Hatsukokoro Silver 3 Damascus Santoku 180mm is a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.

    The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile santoku shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.

    Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Santoku ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come.

  • Maker: Hatsukokoro
  • Location: Miki City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Silver 3 Stainless Steel
  • Edge Grind: Even, 50/50
  • Cladding: Stainless Damascus
  • Handle: Octagonal Ebony
  • Weight: 5.0 oz (142 g)
  • Blade Length: 175 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-santoku-180mm-46.png&&&0&&&||&&&||&&&||@@@ haslddabu17&&&HLD-B170&&&Hatsukokoro SLD Damascus Bunka 170mm&&&The Hatsukokoro Hikari SLD Damascus Bunka 170mm brings together refined performance, striking Damascus aesthetics, and a compact, highly versatile profile. This knife is designed for cooks who want precision and control in a shorter blade, making it ideal for vegetables, proteins, and everyday prep work. The bunka shape offers a slightly more aggressive tip than a santoku, giving you added versatility for detail work while maintaining excellent balance and cutting flow.

    At the core is SLD semi-stainless steel, known for its excellent edge retention and easier maintenance compared to traditional carbon steels. The stainless Damascus cladding not only protects the core but also enhances food release and delivers the beautiful layered pattern that defines the Hikari line. Lightweight, responsive, and finely finished in Sakai, this knife provides a smooth, confident cutting experience for both home cooks and professionals.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge and protect the blade.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Damascus
  • Finish: Damascus
  • Edge Grind: Even (50/50)
  • Weight: 5.0 oz (142 g)
  • Blade Length: 177 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Ebony&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-bunka-170mm-52.png&&&0&&&||&&&||&&&@@@ haslddagy19&&&HLD-G195&&&Hatsukokoro SLD Damascus Gyuto 195mm&&&The Hatsukokoro Hikari SLD Damascus Gyuto 195mm offers the same refined performance and elegant Damascus cladding found throughout the Hikari line, now in a lighter, more compact size. This mid-length gyuto is fast, nimble, and easy to control, making it an excellent all-around choice for cooks who prefer a shorter blade without sacrificing capability.

    The SLD semi-stainless core delivers excellent edge retention with easier upkeep than fully reactive carbon steels. It is wrapped in stainless Damascus layers that improve food release, protect the cutting edge, and provide the flowing, layered finish that defines the Hikari series. The result is a responsive, well-balanced knife that excels at daily prep tasks.

    This 195mm gyuto is a versatile performer that works well in tight spaces or smaller kitchens while still offering enough length for slicing proteins, prepping vegetables, and handling most general cutting duties.

    Features

  • SLD semi-stainless core for long-lasting sharpness and easy maintenance
  • Stainless Damascus cladding adds durability, food release, and visual appeal
  • San-mai construction with a subtle convex grind and 50/50 edge
  • Lightweight, quick-handling profile ideal for compact work areas
  • Octagonal ebony handle provides a comfortable, balanced grip

    Specs

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SLD
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 4.7 oz (134 g)
  • Blade Length: 199 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-195mm-52.png&&&0&&&||&&&||&&&||@@@ haslddagy21&&&HLD-G210&&&Hatsukokoro SLD Damascus Gyuto 210mm&&&The SLD Damascus is the visually upgraded version of the Hikari gyuto - the same Hitachi SLD semi-stainless core, the same convex grind and 50/50 edge geometry, the same octagonal ebony handle, with Damascus stainless cladding wrapped around the blade rather than plain stainless. For cooks who want the practical advantages of SLD steel and the layered aesthetics of Damascus, this is the combination. SLD sits between reactive carbon and fully stainless - harder and more wear-resistant than most stainless options, with better corrosion resistance than standard carbon steels. It is a steel that cuts with the precision and clarity you associate with high-hardness carbon, without demanding the same level of reactive maintenance.

    The Damascus cladding does double duty here - it adds visual depth that shows well on a 214mm blade, and the layered surface reduces food sticking compared to a polished flat finish. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows slightly outward, which reduces the blade-food contact area during the cut and adds a measure of toughness to the edge geometry. Sharpened to 50/50 at an acute angle, this knife cuts with the directness you expect from a Japanese gyuto at a price that reflects Hatsukokoro's commitment to delivering serious performance without a premium markup.

    What Customers Are Saying: The one reviewer bought this as her first Japanese knife and nearly a year of daily use later she is still on the same edge it came with. Extremely sharp out of the box, slices through vegetables of every size, and still her go-to knife every day. She notes it needs care and attention - which is exactly right for SLD - and calls the looks great. A first-knife experience that strong is the best possible advertisement for a gyuto at this price point.


    Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the acute edge angle. The Damascus cladding adds some surface protection but the core steel benefits from consistent care. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-210mm-44.png&&&5&&&||&&&||&&&||@@@ haslddaki11&&&HLD-KP115&&&Hatsukokoro SLD Damascus Kiri-Petty 115mm&&&The Hatsukokoro Hikari SLD Damascus Kiri-Petty 115mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. With 115mm of edge length and a slim 30mm blade height, this knife is purpose-built for detail work, trimming, peeling, and precise in-hand tasks, while still handling light board work with ease. The thin 1.5mm spine and light 76-gram weight make it exceptionally quick, responsive, and easy to control in tight spaces.

    At the core is SLD semi-stainless tool steel, known for excellent edge retention and easier maintenance compared to fully reactive carbon steels. It sharpens cleanly and holds a fine edge well, making it a practical choice for daily prep. The core is clad in stainless Damascus, adding durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. San mai construction and a subtle convex grind promote a smooth cutting feel with improved food release. The octagonal ebony handle offers a comfortable, secure grip and balances the blade nicely for controlled, confident use.

    Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials, and do not twist the blade during use.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Damascus
  • Edge: Double Bevel 50/50
  • Handle: Octagonal Ebony
  • Weight: 2.7 oz (76 g)
  • Blade Length: 115 mm
  • Total Length: 243 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 30 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-kiri-petty-115mm-19.png&&&0&&&||&&&||&&&||@@@ haslddana16&&&HLD-N160&&&Hatsukokoro SLD Damascus Nakiri 160mm&&&The nakiri is Japan's dedicated vegetable knife - a flat-edged blade that makes full contact with the cutting board on every stroke, no rocking, no heel gap. Push, land, lift. For cooks who spend serious time on vegetable prep it is a more efficient and precise tool than any all-purpose knife, and the 160mm format keeps it compact and maneuverable without sacrificing meaningful cutting surface. The SLD Damascus version from Hatsukokoro brings Hitachi SLD semi-stainless steel to this format - a steel that sits between reactive carbon and fully stainless in both performance and maintenance demands, offering excellent edge retention and wear resistance with better corrosion resistance than standard carbon steel alternatives.

    At 50mm of blade height this is a notably tall nakiri for its length - the extra height means more blade surface for push-cutting through root vegetables and dense produce, and more useful area for scooping and transferring cut ingredients off the board. The Damascus stainless cladding in San Mai construction adds visual depth with the layered pattern showing clearly across the blade road, and the convex grind geometry reduces food sticking during the cut. The 50/50 even grind makes this equally comfortable for right- and left-handed cooks. The octagonal ebony handle is well-fitted and comfortable in both a pinch grip and a handle grip through extended prep sessions. At 5.5 oz the knife has enough presence to feel authoritative on dense vegetables without becoming fatiguing over time.


    Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid twisting or prying motions and hard materials that could chip the edge. The Damascus cladding adds surface protection but consistent care extends the life of the edge significantly.&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-nakiri-160mm-46.png&&&0&&&||&&&||&&&||@@@ haslddape13&&&HLD-P130&&&Hatsukokoro SLD Damascus Petty 130mm&&&The Hatsukokoro Hikari SLD Damascus Petty 130mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. At 133mm of edge length and just 30mm tall, this petty excels at detail work, trimming, and precise in-hand tasks while remaining capable on the board. Its thin 1.5mm spine and light 80g weight make it quick, responsive, and easy to control in tight spaces.

    The core steel is SLD, a semi-stainless tool steel known for strong edge retention and easier maintenance compared to fully reactive carbon steels. It is clad in stainless Damascus, which adds durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. The san mai construction and subtle convex grind support clean cutting and good food release, while the octagonal ebony handle provides balance and a comfortable grip.

    Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials and do not twist the blade during use.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Damascus
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 2.8 oz (80 g)
  • Blade Length: 133 mm
  • Total Length: 257 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 30 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-petty-130mm-46.png&&&0&&&||&&&||&&&||@@@ haslddasa17&&&HLD-S170&&&Hatsukokoro SLD Damascus Santoku 170mm&&&The Hatsukokoro Hikari SLD Damascus Santoku 170mm delivers the same refined performance and elegant Damascus finish found throughout the Hikari series, now in a compact, nimble profile ideal for everyday prepping. This size excels at vegetables, proteins, and general kitchen tasks while maintaining excellent balance and control.

    The SLD semi-stainless core provides impressive edge retention with easier maintenance than traditional carbon steels. It is clad in stainless Damascus layers that enhance food release, protect the core, and create the distinctive flowing pattern that defines the Hikari line. Lightweight and responsive, this santoku is crafted in Sakai to deliver a smooth, confident cutting experience.

    It is a great choice for home cooks and professionals who want a versatile all-purpose knife in a shorter format without sacrificing performance or aesthetics.

    Features

  • SLD semi-stainless core for long-lasting sharpness and easy upkeep
  • Stainless Damascus cladding for durability, food release, and a refined layered look
  • San-mai construction with a subtle convex grind and 50/50 edge
  • Octagonal ebony handle offers a secure, balanced grip
  • Hand-finished in Sakai with a lightweight, agile feel

    Specs

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Steel: SLD
  • Edge: Double Bevel - 50/50
  • Handle: Octagonal Ebony
  • Weight: 5.0 oz (142 g)
  • Blade Length: 174 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-santoku-170mm-52.png&&&0&&&||&&&||&&&||@@@ havgsu2&&&HSVG-B180&&&Hatsukokoro VG10 Sunaarashi Kurozome Bunka 180mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Bunka 180mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 4.1 oz (118 g)
  • Blade Length: 185 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Photos by Gustavo Bermudez&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg10-sunaarashi-kurozome-bunka-180mm-28.png&&&0&&&||&&&||&&&||@@@ hakuwh2gy18&&&HKW2-G180&&&Hatsukokoro White #2 Kurokaze Gyuto 180mm&&&Experience the epitome of Japanese small blacksmith, culinary craftsmanship. This exceptional blade showcases a time-honored San Mai, hammer-forged construction that marries tradition with cutting-edge performance.

    At its core, premium White #2 (Shirogami 2) steel delivers a razor-sharp edge, perfectly complemented by a resilient stainless steel cladding that guards against corrosion. With an impressive HRC of 61, every cut is executed confidence.

    The design is as striking as it is functional. A distinctive laser engraving accentuates the blade’s modern elegance, while the Wenge octagonal handle offers a secure, ergonomic grip. The refined buffalo horn ferrule adds a touch of natural luxury, ensuring this knife is as aesthetically pleasing as it is efficient. Please note you need to wipe the blade dry after washing and hand drying to prevent rust on the edge.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami 2)
  • Cladding: Stainless Steel
  • HRC: 61
  • Engraving: Laser Engraved
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.8 oz (164 g)
  • Blade Length: 190 mm
  • Total Length: 333 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 45.4 mm
  • We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&163&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-gyuto-180mm-7.png&&&0&&&||&&&||&&&||@@@ hakuwh2gy21&&&HKW2-G210&&&Hatsukokoro White #2 Kurokaze Gyuto 210mm&&&Hatsukokoro’s White #2 line highlights the best qualities of traditional carbon steel with excellent sharpness and easy maintenance. White #2 (Shirogami 2) is known for its fine grain structure and ability to take an extremely keen edge, offering great feedback on the stones and making it a favorite for both new and experienced sharpeners.

    This larger gyuto has a solid, workhorse feel with a thicker spine and generous blade height, giving it strength and stability while still maintaining good cutting performance. The grind balances durability with clean slicing ability, making it well suited for a wide range of prep tasks. Stainless cladding helps reduce reactivity, while the wenge octagonal handle with buffalo horn ferrule provides a comfortable, refined grip.

    Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami 2)
  • Cladding: Stainless Steel
  • HRC: 61
  • Weight: 7.0 oz (200 g)
  • Blade Length: 215 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 54 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Our sayas do not fit this knife--we recommend the 8" felt guard instead&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@ hakuwh2pe16&&&HKW2-P160&&&Hatsukokoro White #2 Kurokaze Petty 160mm&&&Hatsukokoro’s White #2 line offers a clean, traditional take on carbon steel performance with excellent sharpness and easy sharpening. White #2 (Shirogami 2) is prized for its fine grain structure, allowing it to take an extremely keen edge with great feedback on the stones, making it a favorite for both beginners and experienced sharpeners.

    This knife is lightweight and nimble with a thin grind that excels at precise, controlled cutting. The stainless cladding helps reduce maintenance compared to fully reactive blades, while still delivering the crisp feel and edge quality that White #2 is known for. A wenge octagonal handle with buffalo horn ferrule adds a refined, comfortable grip.

    Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.

  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami 2)
  • Cladding: Stainless Steel
  • HRC: 61
  • Weight: 3.3 oz (92 g)
  • Blade Length: 162 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 33.1 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&164&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-petty-160mm-28.png&&&0&&&||&&&||&&&||@@@ hibl2fosp&&&Higo-SG-Type2&&&Higo Blue #2 Folder Speckled&&&We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.

    The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.

    The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.

    This is a great little higo that stands out due to the good looking speckled handle that adds some bling to the package. The handle is also printed with some nice kanji, which also appear on the blade face.

  • Weight: 1.5 oz (43 g)
  • Cutting Blade Length: 71 mm
  • Total Length, Blade Open: 170 mm
  • Total Length, Blade Closed: 98 mm
  • Spine Thickness: 3 mm
  • Blade Height: 13 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-blue-2-folder-speckled-238.png&&&0&&&||&&&||&&&@@@ hifobl2tosh&&&HIGO-SPE2&&&Higo Folder Blue #2 Tortoise Shell&&&We don’t often venture into the world of folding knives, but this one earned its spot. Compact, lightweight, and easy to carry, it’s a practical little tool for quick kitchen tasks, opening boxes, or keeping in a drawer where a full-size knife isn’t needed. It’s simple, functional, and has a bit of character you don’t usually see at this price point.

    This higo-style folder is made in Miki City, Japan, a region with a long history of blade making. It follows the traditional friction folder design—there’s no lock, just the pressure of your thumb on the extended tang (chikiri) to keep the blade safely open during use. The tortoise shell acrylic handle gives it a distinctive look, accented by gold-toned kanji on both the handle and blade. It’s a straightforward, old-school design that works well as long as you use it with care. Avoid heavy-duty tasks or twisting cuts, and it will serve you reliably.

    What Customers Are Saying: Customers consistently praise this knife for its sharpness, simplicity, and everyday usefulness. Several reviewers mention it’s an excellent box cutter and small utility blade, while others highlight its attractive finish and collectible feel. It’s described as “simple and sharp,” with one customer calling it a “gem of a folder.” Overall, buyers appreciate the combination of traditional design, good looks, and practical performance.

    Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.

  • Weight: 1.4 oz
  • Blade Length: 71 mm
  • Total Length (Open): 170 mm
  • Total Length (Closed): 98 mm
  • Spine Thickness: 2.73 mm
  • Blade Height: 13 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-294.png&&&5&&&||&&&||&&&@@@ hifosk4me&&&Higo-MedKurouchi&&&Higo Folder SK4 Kurouchi Medium&&&We don’t often venture into folding knives, but this one is easy to like. It’s compact, lightweight, and built for everyday utility—perfect for opening boxes, light prep, or keeping handy in a drawer or toolbox. Simple, practical, and easy to carry, it delivers that classic “grab it and use it” feel that makes these knives so popular.

    This higo-style folder is made in Miki City, Japan, by a small shop that focuses on traditional friction folders. There’s no lock—just the time-tested design where your thumb rests on the extended tang (chikiri) to keep the blade open during use. The SK4 carbon steel core takes a keen edge and sharpens easily, giving it a bit more bite than stainless options. Like all carbon steel, it will develop a patina over time and should be kept clean and dry. The simple metal handle keeps things true to the original higonokami style, with a clean, understated look that emphasizes function over flash.

    What Customers Are Saying: Customers appreciate these knives for their sharpness, simplicity, and reliability as small utility tools. They’re frequently used as box cutters or light-duty everyday blades, with users noting how easy they are to maintain and how well they perform for such a compact knife. The traditional design and carbon steel edge also appeal to collectors and enthusiasts looking for an authentic higo experience.

    Care Instructions: Hand wash and towel dry after use. Do not leave the blade wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use. Carbon steel will patina with use and can rust if neglected.

  • Blade Steel: SK4 Carbon Steel
  • Construction: Friction Folder (Non-Locking)
  • Weight: Approx. 1–2 oz (~40 g)
  • Made in Miki City, Japan
  • Blade Length: 70 mm
  • Total Unfolded Length: 170 mm&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-kurouchi-medium-166.png&&&5&&&||&&&||&&&@@@ hifopove&&&Higo-MedShiny&&&Higo Folder SK4 Polished Medium&&&Higo Folder Polished Version is the same classic design as our standard carbon steel higo folder, but with one upgrade: the blade receives a polished finish that gives it a cleaner and more refined look. The blade is made from reactive carbon steel, so it will patina with use, develop character over time, and should be wiped dry after cutting to prevent rust.

    This style of folding knife is extremely common in Japan. It is simple, rugged, and designed for daily tasks like opening boxes, trimming paper, cutting string, or handling small chores around the home or shop. For many people in Japan, it is their go to pocket knife thanks to its compact size, light weight, and straightforward friction folder mechanism.

    Made in Japan and built to be a practical everyday cutter, this polished version keeps the traditional higo look while adding a bit more refinement for those who prefer a cleaner finish. Care is required since there is no lock on the blade. It relies only on friction to stay open.

  • Construction: Friction Folder (Non-Locking)
  • Weight: Approx. 1–2 oz (~40 g)
  • Made in Miki City, Japan
  • Blade Length: 70 mm
  • Total Unfolded Length: 170 mm&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-polished-medium-137.png&&&5&&&||&&&||&&&@@@ shtabl2dara&&&Higo-Kurumi&&&Higo Folder VG10 Kurumi&&&Folding knives aren’t usually our focus, but every once in a while one comes along that’s just too good to ignore. Compact, lightweight, and easy to carry, this is a great little everyday knife for opening boxes, light cutting tasks, or keeping handy in a drawer or toolbox. It’s simple, practical, and has a refined look that stands out from typical utility blades.

    This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. The knife is named “Kurumi,” meaning walnut in Japanese, a nod to the attractive walnut wood handle scales that give it a warm, natural look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.

    What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the beautiful handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.

    Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.

  • Blade Steel: VG10 Stainless Steel
  • Construction: Friction Folder (Non-Locking)
  • Handle: Walnut Wood (“Kurumi”)
  • Weight: 1.2 oz (34 g)
  • Blade Length: 72 mm
  • Total Length (Open): 185 mm
  • Made in Miki City, Japan&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-vg10-kurumi-118.png&&&5&&&||&&&||&&&||@@@ hivgfoso&&&HigoFolder-SoraBlue&&&Higo VG10 Folder Sora&&&Compact, lightweight, and easy to carry, this is a great little everyday knife for opening boxes, light cutting tasks, or keeping handy in a drawer or toolbox. It’s simple, practical, and has a refined look that stands out from typical utility blades.

    This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. This version is named “Sora,” meaning sky in Japanese, inspired by the sky-blue wooden handle scales that give it a clean, eye-catching look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.

    What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the attractive handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.

    Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.

  • Blade Steel: VG10 Stainless Steel
  • Construction: Friction Folder (Non-Locking)
  • Handle: Sky Blue Wood (“Sora”)
  • Weight: 1.2 oz (34 g)
  • Blade Length: 72 mm
  • Total Length (Open): 185 mm
  • Made in Miki City, Japan&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-vg10-folder-sora-243.png&&&0&&&||&&&||&&&@@@ hish1bu18&&&Hinokuni-Bunka&&&Hinokuni Shirogami #1 Bunka 180mm&&&The Hinokuni Shirogami #1 Bunka 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal. Our bunka sayas do not fit this knife.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.1 oz (172 g)
  • Blade Length: 178 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 49 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-bunka-180mm-264.png&&&0&&&||&&&||&&&@@@ hinokuni&&&Hinokuni-G210&&&Hinokuni Shirogami #1 Gyuto 210mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.3 oz (178 g)
  • Blade Length: 211 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 45 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-210mm-147.png&&&0&&&||&&&||&&&@@@ hish1gy24&&&Hinokuni-G240&&&Hinokuni Shirogami #1 Gyuto 240mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.9 oz (196 g)
  • Blade Length: 243 mm
  • Blade Height: 49 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-240mm-367.png&&&0&&&||&&&||&&&@@@ hish1na18&&&Hinokuni-N180&&&Hinokuni Shirogami #1 Nakiri 180mm&&&Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    The blade is constructed using san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 7.6 oz (218 g)
  • Blade Length: 179 mm
  • Total Length: 320 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 50 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-180mm-354.png&&&0&&&||&&&||&&&@@@ hish1na21&&&Hinokuni-N210&&&Hinokuni Shirogami #1 Nakiri 210mm&&&Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 9.0 oz (256 g)
  • Blade Length: 205 mm
  • Total Length: 349 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 53 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-210mm-244.png&&&0&&&||&&&||&&&@@@ hish1pe15&&&Hinokuni-P150&&&Hinokuni Shirogami #1 Petty 150mm&&&The Hinokuni Shirogami #1 Petty 150mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, smooth food release, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 4.3 oz (122 g)
  • Blade Length: 154 mm
  • Total Length: 283 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 42 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-petty-150mm-90.png&&&0&&&||&&&||&&&@@@ hish1sa18&&&Hinokuni-S180&&&Hinokuni Shirogami #1 Santoku 180mm&&&The Hinokuni Shirogami #1 Santoku 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, excellent edge stability, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.5 oz (184 g)
  • Blade Length: 184 mm
  • Total Length: 324 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 50 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-180mm-264.png&&&0&&&||&&&||&&&@@@ hish1sa21&&&Hinokuni-S210&&&Hinokuni Shirogami #1 Santoku 210mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.1 oz (174 g)
  • Blade Length: 215 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm
  • No saya fits this knife; we recommend the felt blade guard&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-210mm-375.png&&&5&&&||&&&||&&&@@@ hish1tana18&&&Hinokuni-TallNakiri&&&Hinokuni Shirogami #1 Tall Nakiri 185mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works exclusively with Shirogami (White) #1 carbon steel, a very pure steel prized for its ability to take an extremely fine edge and for its excellent sharpening characteristics. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.

    A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. The thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.

    Care Instructions: This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.

  • Made in Japan
  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Core Steel: Shirogami #1 (White #1)
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 9.4 oz (266 g)
  • Blade Length: 180 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 67 mm
  • No saya fits this knife; we recommend a felt blade guard&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-tall-nakiri-185mm-251.png&&&0&&&||&&&||&&&@@@ tanegashima&&&TH4-G17PW&&&Hon-Tanegashima HAP40 Gyuto 170mm&&&Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.

    Crafted on Tanegashima Island south of Kagoshima, this compact 170mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Roll Forged
  • Location: Tanegashima, Japan
  • Edge Steel: HAP40 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • HRC: 64-65
  • Bevel: Double Bevel
  • Edge Grind: Even Grind
  • Weight: 4.1 oz (118 g)
  • Blade Length: 175 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 42 mm
  • Handle: Western, Brown Pakka Wood (Resembles Walnut)&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-gyuto-170mm-46.png&&&0&&&||&&&||&&&@@@ hon-tanegashima-gyuto210&&&TH4-G20PW&&&Hon-Tanegashima HAP40 Gyuto 210mm&&&Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.

    Crafted on Tanegashima Island south of Kagoshima, this 210mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Roll Forged
  • Location: Tanegashima, Japan
  • Edge Steel: HAP40 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • HRC: 64-65
  • Bevel: Double Bevel
  • Edge Grind: Even Grind
  • Weight: 5.0 oz (142 g)
  • Blade Length: 205 mm
  • Total Length: 332 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm
  • Handle: Western, Brown Pakka Wood (Resembles Walnut)&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-gyuto-210mm-48.png&&&0&&&||&&&||&&&@@@ tahana16&&&TH4-N16PW&&&Hon-Tanegashima HAP40 Nakiri 160mm&&&Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.

    Crafted on Tanegashima Island south of Kagoshima, this nakiri features HAP40 semi-stainless steel, known for exceptional edge retention and wear resistance. The stainless cladding and kasumi finish provide a clean, misty look while helping with maintenance. The tall, flat profile excels at vegetable prep, offering excellent board contact and smooth push cutting. A comfortable brown pakka wood handle with a classic 2-rivet design rounds out the build. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 takes a very keen edge and holds it for a long time, though it requires a bit more effort to sharpen than simpler steels—use good stones and avoid bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Roll Forged
  • Location: Tanegashima, Japan
  • Edge Steel: HAP40 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • HRC: 64-65
  • Bevel: Double Bevel
  • Edge Grind: Even Grind
  • Weight: 5.3 oz (152 g)
  • Blade Length: 162 mm
  • Total Length: 293 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 51 mm
  • Handle: Western, Brown Pakka Wood (Resembles Walnut)&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-nakiri-160mm-29.png&&&0&&&||&&&@@@ id12cerodwna&&&R12-L&&&Idahone Fine Ceramic Rod 12"&&&The Idahone Fine Ceramic Rod is made in the United States from high-quality alumina ceramic and has earned a devoted following among cooks who maintain Japanese knives. At 1200 grit it sits in a practical sweet spot - fine enough to realign the edge without removing meaningful steel, coarse enough to actually do something in a few light passes. German-style honing steels are too aggressive for hard Japanese knives and do more damage than good at higher HRC. The Idahone is the right tool for the job: a few strokes before service and your edge comes back without wearing the blade down over time.

    The 12-inch rod gives you plenty of surface to work with and reaches comfortably on longer blades. The natural wood handle is comfortable in the hand and the built-in metal hanging ring lets you keep it accessible above the counter rather than buried in a drawer. One important note from regular users: the rod will discolor as steel particles accumulate on the surface, which is normal and does not affect performance. Pick up the Super Eraser listed below - it is inexpensive and cleans the rod quickly. Also worth noting: the rod is round and will roll off a flat surface if set down carelessly. Handle it accordingly.

    What Customers Are Saying: Twenty reviewers have given this rod an average of five stars, with consistent praise for how well it works on hard Japanese steels where a standard honing steel falls short. A professional cook called it indispensable after four years of travel use and bought a second one for home. Multiple buyers have purchased it as a gift. One reviewer who moved from a diamond rod and a ceramic competitor praised the 1200 grit as perfect for frequent light maintenance - neither too aggressive nor too gentle. A second noted it brings edges to paper-towel-shredding sharpness in a few passes and rates it equivalent to a 2000-grit Japanese water stone in finish feel.


    Care Instructions: The rod will discolor with use as metal particles accumulate - this is normal and does not affect performance. Clean with the Super Eraser (sold separately) or a damp cloth with mild abrasive. Avoid dropping on hard surfaces - ceramic rods can crack on impact. Hand wash only.​​​​​​​​​​​​​​​​&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/idahone-fine-ceramic-rod-12-70.png&&&5&&&||&&&||&&&||@@@ im10fist&&&Imanishi10K&&&Imanishi 10,000 Finishing Stone&&&This magnesia-based water stone has been sold under several names over the years, but we refer to it by its manufacturer, Imanishi, and its grit rating. The Imanishi 10,000 Grit Stone is an excellent polishing stone that is capable of producing a true mirror finish on a wide range of steels. It offers fast cutting performance with excellent feedback and a medium hardness that makes it both effective and enjoyable to use.

    In terms of feel, this stone is softer than the Naniwa Chosera 10,000 but harder than the Shapton 10,000, placing it in a very workable middle ground. It responds well to pressure changes and refines edges quickly and evenly. A full fifteen-minute soak is required before use to allow the stone to fully saturate and perform at its best.

    Care Instructions: Soak for approximately fifteen minutes before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.

  • Brand: Imanishi
  • Location: Japan
  • Stone Type: Polishing Water Stone
  • Grit: 10,000
  • Dimensions: 210 x 76 x 26 mm
  • Weight: 764 g&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-143.png&&&4.5&&&||&&&||&&&||@@@ ri400grwast&&&LATTE400Stone&&&Imanishi Latte 400 Grit Water Stone&&&This Imanishi Latte 400 Grit Water Stone 400 is designed for fast, controlled metal removal while still leaving a surprisingly clean and usable edge. It excels at setting new bevels, repairing small chips, and bringing very dull knives back to life efficiently. Despite its coarse rating, users consistently note the crisp edge quality it produces, making transitions to a 1k–3k stone smooth and predictable. The cutting speed is impressive without feeling overly aggressive, keeping you in control during heavy edge work.

    This stone strikes an ideal balance between hardness and feedback. It resists loading, stays flat longer than many low-grit stones, and provides excellent tactile response while sharpening. The surface develops enough slurry to support light kasumi finishes on wide bevels, yet remains consistent and easy to clean. Thick, durable, and an outstanding value, this stone often replaces rougher 320–500 grit options as a go-to starting stone in a sharpening progression.

    Care Instructions: Soak before use for approximately 5–10 minutes until bubbling slows. Do not permasoak. Rinse thoroughly after use and allow to air dry completely. Lap regularly to maintain a flat surface for optimal performance.

  • Grit: 400
  • Type: Water Stone
  • Use: Bevel setting, chip repair, dull edge restoration
  • Soak Required: Yes
  • Feedback: High
  • Country of Origin: Japan&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-latte-400-grit-water-stone-60.png&&&5&&&||&&&||&&&||@@@ impibr&&&Imanishi-Pink-Brick&&&Imanishi Pink Brick 220 Grit&&&he Imanishi Pink Brick 220 Grit Stone, also known as Arato Kun, is a powerful low grit stone designed for fast material removal across a wide range of steels. It cuts aggressively and efficiently, making it an excellent choice for thinning blades, repairing chips, and resetting bevels. As with most coarse stones, it will dish during use and should be flattened regularly with a diamond plate such as the CKTG Diamond Plate or an Atoma 140.

    This stone is harder than its appearance suggests while still producing a gritty, sandy slurry that removes steel quickly and provides good feedback. It is not a substitute for a diamond plate when extreme removal is required, but it excels at heavy sharpening tasks where control and feel matter. The stone requires a full soak of about ten minutes before use and retains moisture for a long time, so adequate drying time is important. Allowing the stone to air dry overnight or longer will help prevent moisture related issues and keep it in good condition. Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during sharpening. Flatten regularly. Allow the stone to dry fully before storage. Do not permasoak or store while damp.
  • Brand: Imanishi
  • Also Known As: Arato Kun
  • Stone Type: Coarse Water Stone
  • Grit: 220
  • Soak Type: Soaker
  • Dimensions: 205 x 75 x 50 mm
  • Use: Heavy Stock Removal, Thinning, and Chip Repair&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-brick-220-grit-128.png&&&5&&&||&&&||&&&||@@@ inpipopro220&&&PinkPopRocks&&&Imanishi Pink Pop Rocks 220 Stone Flattener&&&The Imanishi Pink Pop Rocks 220 Stone Flattener gets its nickname honestly. Our first thought was bubble gum and then Pop Rocks came to mind. More importantly, this is an effective low grit stone for users who want strong flattening performance without spending extra money on a diamond plate such as the Atoma 140. It works extremely well for flattening water stones and is also useful for quick metal removal when setting bevels or repairing minor damage.

    This stone is quite porous and absorbs water quickly, so a full ten minute soak is recommended before use along with keeping water on the surface while working. Despite its playful appearance, this is a serious and hardworking stone that offers excellent value for the price. The thick, heavy format provides long life and consistent performance for both sharpening and stone maintenance tasks. Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during use. Do not permasoak. Allow the stone to dry fully between sessions.
  • Brand: Imanishi
  • Location: Japan
  • Stone Type: Stone Flattener and Low Grit Stone
  • Grit: 220
  • Dimensions: 207 x 65 x 33 mm
  • Weight: 670 g approximately 1.5 lb
  • Use: Stone Flattening and Rapid Metal Removal&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-pop-rocks-220-stone-fixer-86.png&&&4.5&&&||&&&||&&&||@@@ imtwosi1kst&&&ImanishiCombo&&&Imanishi Two Sided 1K/6K Stone&&&The Imanishi 1000/6000 Combo Water Stone is one of the best sharpening values we carry and an excellent choice for cooks who want a simple, effective sharpening setup. This Japanese whetstone gives you two essential grits in one stone: a 1000 grit side for sharpening and edge repair, and a 6000 grit side for refining and polishing the edge to razor sharpness. For many home cooks and professional chefs alike, this combination provides everything needed to maintain extremely sharp kitchen knives.

    Made in Japan by the respected Kyoto sharpening stone manufacturer that also produces our popular Shibata Bitey Finisher stone, this full-size combination stone offers a smooth, forgiving sharpening feel that many users quickly grow to appreciate. Both sides of the stone have a balanced hardness that provides good control without feeling overly soft or overly hard. The surface feels smooth while still cutting efficiently, making it a comfortable stone for beginners while still delivering excellent results for experienced sharpeners. Edges finished on the 6000 grit side tend to be both very sharp and impressively durable, holding their bite through extended kitchen prep.

    The generous size of the stone provides a comfortable sharpening surface, while the dual-grit design saves both space and money compared to buying separate stones. Whether you are sharpening your first Japanese knife or maintaining a full knife roll, this stone is a reliable and affordable choice that performs well across both carbon steel and stainless steel kitchen knives.

    Care Instructions: Soak the stone in water for about 5 minutes before use. During normal use the stone will slowly dish, so flatten it periodically with our 140 grit diamond flattening plate to keep the surface true. After sharpening, rinse the stone and allow it to air dry completely. Do not store the stone in an unheated space where freezing temperatures could cause cracking.

  • Brand: Imanishi
  • Type: Combination Water Stone
  • Grit: 1000 (Grey Side) / 6000 (White Side)
  • Stone Size: 205mm x 77mm x 36mm
  • Use: Sharpening and polishing kitchen knives
  • Origin: Japan&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-193.png&&&5&&&||&&&||&&&@@@ indithred&&&Instant-Read-Red&&&Instant-Read Digital Thermometer - Red&&&This instant-read digital thermometer is a fast and reliable tool for checking temperatures while cooking, grilling, or prepping food. With a wide temperature range and quick response time, it’s ideal for meats, poultry, fish, and more, helping you avoid overcooking and get consistent results every time.

    The fold-out probe design makes it quick and convenient to use, and the clear digital display allows for easy reading while you work. Simple controls let you switch between Celsius and Fahrenheit or hold a reading while checking multiple items.

    This thermometer also includes a built-in reference chart right on the unit, giving you quick temperature guidelines for common proteins at a glance. It’s a handy feature when you’re moving fast in the kitchen or at the grill and don’t want to second-guess doneness.

    The compact design includes a loop for easy hanging or storage, and a magnetic back allows you to keep it within reach on metal surfaces. It’s a simple, practical tool that earns its place in any kitchen setup.

    Operation Notes: Insert the probe at least 10mm into food for an accurate reading. Allow the temperature to stabilize before removing, and clean the probe after each use.

  • Type: Instant Read Digital Thermometer
  • Color: Red
  • Temperature Range: -50°C to 300°C (-58°F to 572°F)
  • Resolution: 0.1°C / 0.1°F
  • Accuracy: ±1°C (0–150°C); ±2–3°C outside that range
  • Power: 1 × CR2032 battery
  • Auto Shutoff: ~10 minutes
  • Functions: °C/°F switch, hold

    Customer Feedback Summary: Customers consistently describe this thermometer as a reliable, great-value tool that delivers fast and accurate readings, often comparing it favorably to much more expensive models. Many appreciate its simplicity and practicality, noting that it’s more than sufficient for everyday cooking, grilling, and food prep. The magnetic back and easy-to-find battery are also frequently mentioned as convenient features. Some users note that the unit is a bit larger than expected and that the display is on the smaller side, but these are generally seen as minor trade-offs given the performance and price. Overall, it’s widely regarded as a dependable, no-nonsense thermometer that punches well above its price point.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/instant-read-digital-thermometer-red-47.png&&&5&&&||&&&||&&&@@@ jafisc&&&FishScaler-Brass&&&Japanese Brass Fish Scaler&&&The brass fish scaler is a tool that has been in continuous use in Japanese professional fish kitchens for generations - simple in design, effective in practice, and built from materials that hold up through daily commercial use without rusting or degrading. Where plastic scalers flex and stainless alternatives can feel slippery in a wet environment, brass has the weight and rigidity to grip and clear scales efficiently with each stroke, and it develops a natural patina over time that speaks to a tool used and valued rather than one sitting in a drawer.

    The ridged brass head grips scales cleanly and removes them in short, controlled strokes without tearing the skin underneath - an important distinction for anyone who cares about presentation as well as efficiency. The hardwood handle provides a secure, comfortable grip even with wet hands, and at 190mm the overall length gives you enough leverage to work through larger fish without fatigue. At 108g it has a satisfying presence in the hand without feeling heavy. This is the kind of tool that professional fishmongers and serious home cooks reach for without thinking twice, and it will outlast several generations of cheaper alternatives without any special care required.

    &&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-brass-fish-scaler-92.png&&&5&&&||&&&||&&&@@@ jachstset&&&311-523&&&Japanese Chopsticks Set - Blue&&&These Japanese chopsticks are made in Japan from wood with a smooth urethane finish and a blue-and-white patterned handle that draws from traditional porcelain motifs. The set includes five pairs, which makes it practical for everyday family use, guest settings, or giving as a gift - the reviewer who bought his first set to try them out is now on his fourth, each one a gift for family members. That kind of repeat purchase is the best possible signal for a product at this price point.

    The non-slip tips are a functional detail that matters in daily use - they give you reliable grip on food without requiring the extra precision that fully smooth chopsticks demand. At 23cm these are a standard adult length, comfortable for most hand sizes, and the urethane coating keeps the wood protected and easy to clean. The blue-and-white pattern is consistent across all five pairs and looks at home at the table whether the meal is casual or more considered. A solid everyday set that also works well as a gift alongside a Japanese knife or kitchen tool.

    What Customers Are Saying: The one reviewer called these the best and backed it up - he bought his first set to try them out, found them super sturdy and durable with great texture on the grip, and has since purchased three more sets as gifts for family. He notes his background gives him credible chopstick standards, and these meet them. That is exactly the kind of endorsement that matters for a product this straightforward.


    Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.​​​​​​​​​​​​​​​​&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-blue-114.png&&&5&&&||&&&||&&&@@@ jachsetfl&&&311-544&&&Japanese Chopsticks Set - Flowers&&&The Flowers set brings a warmer, more botanical aesthetic to the same well-made Japanese chopstick format as the Blue set - five pairs of wood-bodied chopsticks with a durable urethane finish and floral patterned handles that draw from traditional Japanese decorative motifs. The flower patterns vary across the five pairs as shown in the product photos, which gives the set a collected look rather than a uniform one. A natural choice for a table setting that leans toward warmth and natural character over graphic geometric patterns.

    The construction is the same throughout: smooth wooden body, protective urethane coating, non-slip tips for reliable grip at the table, and a 23cm length that suits most adult hand sizes comfortably. Made in Japan, which matters for chopsticks - the fit, balance, and taper reflect real craft experience with a format that Japanese makers have refined over centuries. At five pairs the set covers a family table or a small dinner party, and it works equally well as a gift alongside a Japanese knife or kitchen tool for someone who appreciates thoughtful tableware.


    Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-flowers-53.png&&&0&&&||&&&||&&&@@@ jawoch&&&67301-3&&&Japanese Chopsticks Set - Multi&&&The Multi Color set is the most visually varied of the Japanese chopstick sets at CKTG - five pairs, each with a different colored pattern on the handle, which makes them easy to tell apart at the table and gives the set an informal, cheerful character that suits everyday meals and casual hosting well. Where the Blue and Flowers sets lean toward a more considered aesthetic, the Multi works well for family use where each person can claim their own pair. The variety also makes it the most gift-friendly option of the three - there is something in it for anyone.

    The construction follows the same approach as the rest of the line: urethane-finished bamboo body, non-slip tips for reliable everyday grip, and a 22.5cm length that sits comfortably in most adult hands. Bamboo is a natural material that holds up well with proper care and has a lighter, slightly more flexible feel than wood. Made in Japan at a price point that makes it easy to add to an order alongside a knife or sharpening accessory. A solid practical set that earns its place as a staple gift option in the CKTG accessory lineup.


    Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish and can cause bamboo to crack over time. Dry thoroughly after washing.​​​​​​​​​​​​​​​​&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-multi-94.png&&&0&&&||&&&||&&&@@@ jawoch22&&&Tsuchi-CL162&&&Japanese Gold Checkered Chopsticks 225mm&&&Japanese Wooden Chopsticks 225mm. Made with gold-colored checkered inlays and a very attractive design. Made in Japan. Set weighs 6 g.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-gold-checkered-chopsticks-225mm-8.png&&&0&&&||&&&||&&&@@@ naniwa1&&&TAMU-EGGPAN&&&Japanese Iron Tamagoyaki Pan (Square Omelette Pan)&&&This compact iron omelette pan from Summit Industry is designed specifically for making neatly layered eggs with precision and control. Made in Japan, the TAMU-EGGPAN-3 features a narrow rectangular cooking surface that allows eggs to roll easily into uniform layers, making it ideal for tamagoyaki, rolled omelets, and other delicate egg preparations. Its slim footprint also makes it a great choice for smaller kitchens or single-portion cooking.

    The pan is constructed from iron, which provides excellent heat retention and stable, even cooking once properly preheated. This steady heat helps create consistent browning and smooth egg layers without hot spots. The surface is coated with a temporary silicone layer that protects the iron from rust during shipping and storage. This coating will gradually wear away with use and is not intended to function as a nonstick surface. As the coating disappears, regular cooking oil will season the pan and develop the natural performance that iron cookware is known for.

    Once seasoned through regular use, the pan becomes a durable everyday cooking tool that can handle metal utensils and develops improved release over time. The wooden handle provides a comfortable grip and stays cool during normal stovetop cooking. The pan is compatible with both gas and IH electric stovetops, making it a versatile choice for many kitchens.

    Care Instructions:
  • Before first use, wash the pan with warm water and dry thoroughly.
  • The silicone coating is a temporary rust-prevention layer and will gradually wear away during normal use.
  • Apply a small amount of cooking oil before cooking and after cleaning to help season the iron.
  • Hand wash only with warm water and mild soap if needed.
  • Dry the pan completely after washing to prevent rust.
  • Metal utensils can be used once the pan begins developing its natural seasoning.
  • Do not place in the dishwasher.
  • Do not overheat the pan while empty.

  • Brand: Summit Industry
  • Model: TAMU-EGGPAN-3
  • Material: Iron
  • Surface: Silicone Rust-Prevention Coating (Temporary)
  • Handle: Wood
  • Compatible Cooktops: Gas, IH Electric
  • Oven Safe: No
  • Dishwasher Safe: No
  • Color: Black
  • Dimensions: 4.1 x 14.7 x 2.8 inches (104 x 374 x 70 mm)
  • Weight: 0.45 kg&&&&&&38&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-iron-tamagoyaki-pan-square-omelette-pan-49.png&&&0&&&||&&&||&&&@@@ owlmug&&&113-754&&&Japanese Mino Ware Owl Mug Sage Green 12.8 oz&&&This charming owl-shaped mug is crafted in Japan using traditional Mino ware, a ceramic tradition with more than 1,300 years of history. Rendered in a soft sage green with natural texture and subtle glaze variation, the mug has a friendly, hand-formed character that feels equally at home on a breakfast table or next to your favorite reading chair.

    The sculpted owl design is both playful and thoughtfully executed, with gentle contours, expressive eyes, and a comfortable handle that fits naturally in the hand. Despite its whimsical appearance, this is a substantial, well-balanced mug with a satisfying weight and a smooth rim that makes it a pleasure to drink from. Each piece shows the quiet refinement and attention to detail that Japanese pottery is known for.

    Mino ware originates in central Japan and has long been associated with tea culture and everyday functional ceramics. Over centuries, its forms and glazes have evolved while retaining a strong connection to hand craftsmanship. Today, the Mino region produces more than half of Japan’s ceramics, making it one of the country’s most important pottery centers. This mug reflects that heritage—simple, expressive, and made to be used and enjoyed daily.

    Care Instructions: This mug is made from high-quality ceramic and is safe for both microwave and dishwasher use. For best long-term care, avoid sudden temperature changes and handle with care. As with all handmade ceramics, slight variations in glaze, color, and shape are natural and part of the charm of each piece.

    Note: These mugs feature a deliberately textured, rustic finish typical of Mino ware. Surface variation is normal and part of the handmade character.

  • Style: Owl-Shaped Mug (Large)
  • Ware: Mino Ware (Mino-yaki)
  • Made In: Japan
  • Material: Ceramic
  • Color: Sage Green
  • Capacity: 12.8 oz / 380 ml
  • Height: 3.9 in / 9.8 cm
  • Diameter: 3.6 in / 9.2 cm
  • Microwave Safe: Yes
  • Dishwasher Safe: Yes Please Note: Each mug is made by hand. Variations in glaze, color, texture, and form are normal and should be expected, making each piece uniquely its own.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-mino-ware-owl-mug-sage-green-12-8-oz-3.png&&&0&&&||&&&||&&&@@@ chunagura&&&Chunagura&&&Japanese Natural Giyo Nagura Slurry Stone&&&Japanese natural nagura stones are small conditioning stones used to raise a slurry on the surface of larger finishing stones. By rubbing the nagura across the surface of your sharpening stone, it releases fine abrasive particles that mix with water to create a slurry. This slurry improves the performance of your sharpening stone by increasing cutting speed, enhancing polishing ability, and refreshing the surface of fine finishing stones.

    Nagura stones are most commonly used with natural finishing stones (Awasedo) and other fine stones in the 4000 grit range and higher. Raising a slurry helps prevent the main stone from glazing over and allows it to cut more consistently while producing a smoother, more refined finish on the edge. Because these stones are natural, each piece will vary slightly in color, shape, and hardness. They are simple splash-and-go tools that require only a little water to quickly produce an effective slurry.

    Care Instructions: Wet both the sharpening stone and the nagura before use. Rub the nagura gently across the surface of the stone to raise slurry, then sharpen as normal. Rinse the nagura after use and allow it to air dry completely. Do not perma-soak natural stones. Store indoors in a temperature-controlled environment to prevent cracking from freezing moisture.

  • Stone Type: Natural Nagura Slurry Stone
  • Origin: Japan
  • Use: Slurry production and conditioning finishing stones
  • Weight: ~80 g (approximately 3 oz)
  • Notes: Size, shape, and color will vary slightly due to the natural material&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-natural-giyo-nagura-slurry-stone-4.png&&&5&&&||&&&||&&&||@@@ japahabr21&&&Palm-Brush&&&Japanese Palm Hand Brush 210mm&&&Elevate your cleaning with the 210mm Japanese Palm Hand Brush. An authentic, traditional item, birthed from the hands of Japan's seasoned craftsmen.

    Meticulously woven using the robust Shuro (Japanese Hemp Palm) fibers by the master artisans of Yamamoto. This hand brush not only carries an ageless charm but also promises resilience, particularly in moisture-rich environments like kitchens and bathrooms. A staple in traditional Japanese homes, it’s crafted to be a lasting companion in your daily household routines.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-palm-hand-brush-210mm-73.png&&&5&&&||&&&||&&&@@@ jashkn&&&Shrimp&&&Japanese Shrimp Knife Sale&&&Kurosawa san is a Tokyo-based artist who makes each one of these by hand — not in the sense of small-batch production, but truly one at a time, with the kind of meticulous attention to detail that makes the result more sculptural object than kitchen tool. The shrimp form is rendered with a realism that stops people in their tracks, and that reaction is the point. Japan has a long tradition of highly crafted novelty objects that carry real functional purpose, and this knife sits squarely in that tradition — unmistakably Japanese in sensibility, equal parts art and craft.

    The blade is a compact VG-10 stainless steel knife concealed within the shrimp form, which measures 150mm from head to tail. VG-10 is a capable stainless steel that holds a good edge and requires minimal maintenance, which makes it a practical choice for a piece that will likely spend as much time on display as it does in hand. The level of handmade detail in the shrimp body — the segmentation, the texture, the overall form — reflects hours of careful work per piece, and no two are identical. This is the kind of object that belongs in a serious knife collection, makes an extraordinary gift for the right person, or simply earns a permanent spot on a display shelf where it will reliably prompt a conversation.

    Care Instructions: VG-10 stainless steel is low maintenance. Wipe the blade clean with a damp cloth after use and dry thoroughly. Do not submerge or run water over the sculptural body. Store carefully to protect the handmade form.

    &&&&&&350&&&300&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-108.png&&&0&&&||&&&||&&&@@@ jasisach24&&&Tsuchi-CL112&&&Japanese Silver Sakura Chopsticks 240mm&&&Japanese Wooden Chopsticks 240mm. Made with silver-colored sakura petals and a very attractive octagonal design. Made in Japan. Set weighs 8 g.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-silver-sakura-chopsticks-240mm-33.png&&&0&&&||&&&||&&&@@@ jastgota&&&Spoon-JapaneseGold&&&Japanese Stainless Gold Tablespoon&&&Made in Japan, this gold colored tablespoon is crafted from high quality stainless steel and finished with an attractive brushed surface. The refined look and comfortable feel make it well suited for everyday use at home, in professional kitchens, or in culinary school settings.&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-gold-tablespoon-152.png&&&0&&&||&&&||&&&@@@ jaststcublna&&&G-1201&&&Japanese Stainless Steel Curved Blade Nail Clipper w/ File&&&Details:
  • Brand: Green Bell
  • Location: Seki City, Japan
  • Size: Large
  • Main Material: Stainless Cutting Steel, PP resin
  • Length: 96mm
  • Weight: 58g
  • Model: G-1201
  • Made in Japan
  • Metal file attached to the base of the clippers&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-steel-curved-blade-nail-clipper-w-file-28.png&&&0&&&||&&&||&&&@@@ japanese-straight-plating-tweezers&&&JPT-Straight210&&&Japanese Straight Plating Tweezers 210mm&&&Kobayashi Industries has been manufacturing precision tools in Japan for decades, and these straight plating tweezers reflect that heritage — made entirely in Japan to a standard that immediately sets them apart from the mass-produced alternatives. At 210mm (~8.25 inches), these are on the longer end of the plating tweezers spectrum, giving working cooks extra reach and leverage for precise ingredient placement, delicate garnish work, and any task where control matters more than speed.

    The straight profile is the classic format for plating tweezers — no offset angle, just a direct line from grip to tip that gives you an unobstructed view of exactly where the tip is going. Stainless steel construction keeps them rust-resistant, easy to sanitize, and built to hold up through daily professional use. At just 44g, they are light enough to use for extended plating sessions without fatigue. The tip alignment is precise right out of the box — no adjustment needed. These belong in a knife bag alongside your stones and your fish tweezers.

    Care Instructions:
    Hand wash with warm soapy water and dry thoroughly after use. The stainless steel construction is highly rust-resistant with proper care. Store flat or in a roll to protect the tips.

  • Brand: Kobayashi Industries
  • Made In: Japan
  • Material: SUS430 Stainless Steel
  • Style: Straight
  • Weight: 44 g (1.5 oz)
  • Length: 210 mm (~8.25 inches)
  • Use: Plating, garnish work, precision ingredient placement&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-straight-plating-tweezers-210mm-56.png&&&0&&&||&&&@@@ jasumoandpe&&&Suribachi-Brown&&&Japanese Suribachi Mortar & Pestle 15cm&&&Japanese Suribachi Mortar 6" (15cm) (Size #5, Brown, Silicone Base, with Pestle) is a traditional Japanese grinding bowl designed for efficiently crushing, mixing, and mashing ingredients like sesame seeds, garlic, herbs, and tofu. The interior features the classic combed ridges (kushi-no-me) that grip ingredients and improve grinding performance, making it faster and more controlled than a smooth mortar. This #5 size is a versatile mid-size option, ideal for everyday prep, small batches of sauces, and table-side use.

    This version includes a non-slip silicone base for added stability and comes in a classic brown finish. It also includes a wooden surikogi pestle, so it’s ready to use right out of the box. Each unit is individually boxed, making it a great choice for retail display or gifting. A simple, time-tested tool with over 400 years of use in Japanese kitchens.

    Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance.

  • Style: Suribachi (Mortar) with Surikogi (Pestle)
  • Size: #5
  • Diameter: 15cm (5.9")
  • Material: Ceramic (mortar), Wood (pestle)
  • Base: Non-slip silicone
  • Color: Brown
  • Packaging: Individually boxed
  • Made in Japan&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-suribachi-mortar-pestle-15cm-43.png&&&0&&&||&&&||&&&@@@ jasumope&&&Suribachi-Indigo&&&Japanese Suribachi Mortar & Pestle 18cm&&&Japanese Suribachi Mortar 8.7" (Size #6, Indigo, Silicone Base, with Pestle) is a traditional Japanese grinding bowl designed for efficiently crushing, mixing, and mashing ingredients like sesame seeds, garlic, herbs, and tofu. The interior features the classic combed ridges (kushi-no-me) that grip ingredients and improve grinding performance, making it faster and more controlled than a smooth mortar. This #6 size is ideal for everyday kitchen use with enough capacity for sauces, dressings, and prep work.

    This version includes a non-slip silicone base for added stability and comes finished in an attractive indigo glaze. It also includes a matching wooden surikogi pestle, making it ready to use right out of the box. Each unit is individually boxed, which makes it suitable for retail display or gifting. A simple, effective tool with over 400 years of history behind its design.

    Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance.

  • Style: Suribachi (Mortar) with Surikogi (Pestle)
  • Size: #6
  • Diameter: 18 cm (7.1")
  • Height: Approx. 3.5"
  • Capacity: Approx. 36 oz (1000 ml)
  • Material: Ceramic (mortar), Wood (pestle)
  • Base: Non-slip silicone
  • Color: Indigo Blue
  • Packaging: Individually boxed
  • Made in Japan&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-suribachi-mortar-pestle-18cm-39.png&&&0&&&||&&&||&&&@@@ jawoprbyyusa&&&WoodBlockPrint&&&Japanese Woodblock Print by Yuuka san&&&Yuua san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary.

    In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura†which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.

    Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first.

  • Artist: Yuuka San
  • Location: Miki City Japan
  • Wood Block Print Size: 250mm x 380mm
  • Signed with one red seal
  • Numbered Prints with 1-24.
  • Frame Included

    &&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-192.png&&&0&&&||&&&||&&&@@@ ckwaendgrcub&&&WalnutMedium&&&Jones Walnut End Grain Board 16" x 12" x 1 1/2"&&&Chefknivestogo Walnut End-Grain Artisan Cutting Board 16 x 12 x 1.5

    This walnut end-grain artisan cutting board measures 16" x 12" x 1 1/2" and is proudly made for us in the USA by Jones Cutting Boards, a small family-run shop known for quality craftsmanship and attention to detail. Built from durable walnut in an end-grain construction, this board is designed to be gentle on knife edges while offering excellent durability and visual appeal.

    End-grain boards are favored by professional cooks because the wood fibers absorb impact from the knife edge, helping preserve sharpness over time. The rich walnut tones add warmth to your kitchen, while the integrated finger grooves at the ends make lifting and moving the board easy and secure.

    Drop Shipping Information: These boards are stocked by Jones Cutting Boards specifically for us, which keeps wait times minimal. The board will ship directly from the manufacturer and will arrive separately from any other items in your order. If you purchase additional products from our website, you will receive two separate shipments with separate tracking numbers. Please allow up to 2 weeks for shipment, although many orders ship sooner depending on stock levels.

    We ship this item within the USA only. If you are located in AK, HI, or PR, there will be an additional shipping charge (typically $20–$30). We will contact you before processing the order if this applies. Ground shipping only.

    Care Instructions: Hand wash only with mild soap and warm water. Do not soak or place in the dishwasher. Dry immediately after washing and allow the board to air dry completely before storing. To maintain the wood and prevent cracking, regularly apply a food-safe mineral oil or board conditioner. Avoid prolonged exposure to moisture or extreme temperature changes.

  • Material: Walnut
  • Construction: End-Grain
  • Dimensions: 16" x 12" x 1 1/2"
  • Made in USA by Jones Cutting Boards&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-board-18-x-12-x-1-1-2-132.png&&&5&&&||&&&||&&&@@@ kabeha15leha&&&2908-LEFT&&&Kanehide Bessaku Hankotsu 150mm Left&&&Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.

    These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.

    This knife is a single bevel style and as such is made for left-handed users.

    As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 3.9 oz (112 g)
  • Blade Length: 146 mm
  • Total Length: 259 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Left-Handed Grind&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-left-112.png&&&0&&&||&&&||&&&@@@ kanehide2&&&3008-RIGHT&&&Kanehide Bessaku Hankotsu 150mm Right&&&These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.

    This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.

    As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Maker: Kanehide
  • Location: Miki, Japan
  • Weight: 4.2 oz (120 g)
  • Blade Length: 145 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Right-Handed Grind&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-right-127.png&&&5&&&||&&&||&&&||@@@ kabeho15leha&&&2906-LEFT&&&Kanehide Bessaku Honesuki 150mm Left&&&The Kanehide Bessaku Honesuki 150mm is made from semi-stainless steel using mono steel construction. It is the same steel that is used in the ever-popular Kikuichi TKC line of blades. The honesuki pictured here is specially designed for processing poultry, but many use the knife for other tasks as well. This particular knife is formatted for left-handed users.

    A unique aspect of this honesuki knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation, given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.

    If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 4.8 oz (136 g)
  • Blade Length: 149 mm
  • Total Length: 267 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 39 mm
  • Left-Handed Grind&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-left-142.png&&&0&&&||&&&||&&&@@@ kabesestho15&&&3006-RIGHT&&&Kanehide Bessaku Honesuki 150mm Right&&&Kanehide Bessaku Honesuki 150mm – Designed for Precision and Versatility

    The Kanehide Bessaku Honesuki 150mm is crafted from semi-stainless mono steel, the same high-performance material used in the renowned Kikuichi TKC line. Originally designed for processing poultry, this versatile knife has become a popular choice for a variety of kitchen tasks.

    A standout feature of this blade is its asymmetrical grind, enhancing cutting performance from the spine to the edge. Combined with exceptional fit and finish, the knife’s value is unmatched. The rosewood handle, in particular, offers a beautifully crafted and comfortable grip, adding a touch of elegance to its functional design.

    With half the chromium content of fully stainless steel, the blade is reactive and will develop a patina over time. Wash and towel dry immediately after use to maintain its appearance and performance. For extra care, you can use Bar Keepers Friend.

    Specifications:

  • Maker: Kanehide
  • Location: Seki City, Japan
  • Weight: 4.8 oz (136 g)
  • Blade Length: 149 mm
  • Total Length: 269 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 39 mm
  • Grind: Right-handed

    If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-right-181.png&&&0&&&||&&&||&&&@@@ kabesu27leha&&&2918L&&&Kanehide Bessaku Sujihiki 270mm Left&&&The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value, coupled with its outstanding levels of construction and fit and finish.

    The blade is made from a proprietary semi-stainless steel, which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.

    Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so it could be regarded as a yanagiba more than the normal sujihiki style slicer.

    The blade has a lovely profile, and the edge is well-ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further!

  • Weight: 5.8 oz (164 g)
  • Blade Length: 271 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm
  • Left-Handed Grind&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-sujihiki-270mm-left-115.png&&&0&&&||&&&||&&&@@@ kapsbu18&&&1689U&&&Kanehide PS60 Bunka 180mm&&&The bunka is a compact, versatile knife with a reverse tanto tip that handles most everyday kitchen prep - chopping, slicing, push-cutting through vegetables - while the pointed tip adds precision for more detailed work. It sits between a santoku and a petty in its proportions and covers both roles comfortably, which is why cooks who work in smaller kitchen spaces often reach for it first. This one from Kanehide is built around PS60, a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C - a process that converts retained austenite to martensite and increases both hardness and wear resistance beyond standard heat treatment.

    At 4.3 oz and 184mm of blade length this is a light, nimble knife that disappears in the hand during prep. The mono steel construction keeps the geometry clean and straightforward to sharpen, and the 50/50 grind makes it equally accessible for right- and left-handed cooks. PS60 sharpens more readily than most stainless steels - it has the feedback and responsiveness on the stones that you usually associate with carbon steel, without the rust and patina concerns. The octagonal oak handle with burnt urushi finish is fitted cleanly and sits comfortably in both a pinch grip and a handle grip. Photos by Gustavo Bermudez.


    Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds easily and sharpens more like carbon than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-bunka-180mm-235.png&&&0&&&||&&&||&&&@@@ kapsgy19&&&PS60-1210&&&Kanehide PS60 Gyuto 195mm&&&

    The Kanehide PS60 Gyuto 195mm is our top choice for an excellent entry-level Japanese knife. After two months of testing, we felt this was quite simply the best Western-handled stainless steel knife in its price range. It is fully stainless, sharpens extremely well, has a nice comfortable rosewood handle, and offers the light, precise feel that makes Japanese gyutos so popular with both home cooks and professionals.

    The blade is made from PS60 stainless steel and hardened to 60-61 HRC using a special heat treatment and cryogenic freezing process with liquid nitrogen at -180 C to improve hardness and wear resistance. This is a mono steel, double bevel gyuto, so it is easy to maintain and well suited for a wide range of kitchen prep tasks. It takes a very good edge, holds it nicely, and is a terrific choice for anyone wanting a dependable first Japanese knife. Please use proper technique and avoid twisting the edge or cutting bones, frozen foods, or very hard items.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to help prevent chipping.

  • Maker: Kanehide
  • Maker Region: Seki City, Japan
  • Style: Gyuto
  • Steel: PS60 Stainless
  • Construction: Mono Steel
  • Edge Grind: Double Bevel
  • Hardness: 60-61 HRC
  • Handle: Western Rosewood
  • Weight: 5.7 oz (164 g)
  • Blade Length: 197 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm
    • &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-315.png&&&5&&&||&&&||&&&||@@@ kapswagy21&&&1611U&&&Kanehide PS60 Gyuto 210mm&&&PS60 is a steel Hitachi developed for the razor industry - a market where edge sharpness and corrosion resistance are non-negotiable and where quality control is exceptionally strict. Kanehide, a Seki City specialist, took that steel and pushed it further through a cryogenic treatment process using liquid nitrogen at -180 degrees C. The sub-zero treatment converts retained austenite to martensite, which increases both hardness and wear resistance beyond what standard heat treatment alone can achieve. The result is a fully stainless knife at HRC 60-61 that sharpens remarkably easily - closer to the feel of a carbon steel on the stones than most stainless options at this price point.

    This 210mm gyuto was a special request from CKTG - a wa-handled version of the PS60 at a price point that makes it a natural recommendation for cooks who want laser-thin performance in a traditional Japanese handle format. The asymmetric 70/30 grind works comfortably for both right- and left-handed cooks, and the blade geometry is thin enough behind the edge to cut noticeably better than most stainless knives in this range. The octagonal oak handle with a burnt urushi finish is well fitted and comfortable in a pinch grip. Eleven reviewers have given it five stars - that kind of consensus does not happen by accident.

    What Customers Are Saying: Reviewers consistently highlight the knife as a step above VG-10 in both sharpness and edge retention, with several noting it outperforms more expensive stainless options they already own. Home cooks praise the easy sharpening and the way the edge holds up through regular use. One reviewer calls it a true laser that takes punishment on the board well and feels fantastic while doing so. Another had a custom handle fitted and called it his new baby. The single lower rating reflects a preference for heavier knives rather than any quality issue with the blade itself.


    Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard materials that could chip or roll the edge at this hardness level.&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-542.png&&&5&&&||&&&||&&&||@@@ kapsgy21&&&PS60-1211&&&Kanehide PS60 Gyuto 210mm&&&Our #1 pick for a good quality, entry-level gyuto! The Kanehide PS60 Gyuto 210mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; they also increased the hardness and wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180 degrees C.

    We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are.

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (OK for lefties or righties)
  • Weight: 6.5 oz (186 g)
  • Blade Length: 211 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western Mahogany&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-541.png&&&5&&&||&&&||&&&||@@@ kapsgy24&&&PS60-1212&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5, which is the most popular steel for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; he also increased the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180° C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.

    We tested this knife for over 2 months, and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. If you're looking for a good, entry-level stainless knife, this is our pick!

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (OK for lefties or righties)
  • Handle: Western Mahogany
  • Steel: PS-60 Stainless
  • HRC: 60-61
  • Weight: 7.1 oz (202 g)
  • Blade Length: 240 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-561.png&&&4.5&&&||&&&||&&&||@@@ kapsgy24cu1&&&1612U&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 is a specialty brand of knives that are made in the center of Japanese knife making, Seki City. They have been making blades for many different needs and uses with an emphasis on butchering, filleting, and other meat processing functions. Their products are very well made and use some of the top steels available, including the popular semi-stainless alloy, PS60. This steel is used in the manufacture of razor blades as well as other cutting tools. PS60 is almost identical to AEB-L and 13C26. Kanehide is able to increase the hardness to HRC 60-61 through special heat treating; they also increase the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees Celsius.

    The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price.

  • Brand: Kanehide
  • Construction: Mono Steel, Laser Cut
  • Steel Used: PS60 Stainless
  • Weight: 5.2 oz (148 g)
  • Blade Length: 243 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm
  • Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-456.png&&&5&&&||&&&||&&&||@@@ kapski241&&&1614U&&&Kanehide PS60 Kiritsuke 240mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met a request. My request to Kanehide was to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.

    Our kiritsuke saya does not fit this knife. Try the blade guard instead.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 5.3 oz (150 g)
  • Blade Length: 242 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-kiritsuke-240mm-448.png&&&4.5&&&||&&&||&&&@@@ kapsna181&&&1680U&&&Kanehide PS60 Nakiri 180mm&&&PS60 nakiri - Japan's dedicated vegetable knife - is a flat-edged blade that makes full contact with the cutting board on every stroke. No rocking, no heel gap, no wasted motion. Push, land, lift. For cooks who process serious volumes of vegetables, a well-made nakiri changes how prep work feels, and this one is built on a steel that raises the bar for stainless performance at its price point. Kanehide in Seki City uses Hitachi PS60 - a razor-industry steel - with a cryogenic treatment at -180 degrees C that converts retained austenite to martensite and pushes hardness and wear resistance to HRC 60-61. The result is a fully stainless blade that sharpens with the ease and feedback of a reactive steel.

    The 180mm blade gives this knife a substantial push-cutting surface while keeping the weight manageable at 4.4 oz. The 50/50 grind makes it accessible for right- and left-handed cooks alike, and the spine and choil have been rounded for comfort during extended prep sessions. The octagonal oak handle with a burnt urushi finish is fitted by our woodworker - a clean, traditional profile that keeps the balance point close to the hand. One reviewer called it an awesome nakiri with better fit and finish than expected and a flat, usable profile for both chopping and push cutting. That sums it up well.

    What Customers Are Saying: The single reviewer gave it five stars and highlighted the fit and finish, the rounded choil and spine, the handle quality, and the flat usable profile as standout features. Called it thin yet sturdy - which is exactly what you want from a nakiri at this price.


    Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid twisting or prying motions and hard materials that could chip the edge at this hardness level.&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-462.png&&&5&&&||&&&||&&&@@@ kapsna18&&&PS60-1280&&&Kanehide PS60 Nakiri 180mm&&&The Kanehide PS60 Nakiri 180mm is our top recommendation for a high-quality, Western-handled nakiri at an accessible price point. Kanehide uses PS60 stainless steel, produced by Hitachi for the razor industry, where edge stability and fine grain structure are critical. This steel is very similar to AEB-L and 13C26, making it tough, corrosion resistant, and exceptionally easy to sharpen.

    Kanehide pushes this steel further with a specialized heat treatment and a cryogenic process using liquid nitrogen at -180°C. This converts retained austenite into martensite, resulting in increased hardness and improved wear resistance without sacrificing toughness. After extended in-house testing, this knife consistently stood out for its sharpness, balance, and reliability. It is fully stainless, holds an edge well, sharpens quickly, and is fitted with a comfortable Western rosewood handle, making it an outstanding everyday nakiri for home or professional use. Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 60/40 (suitable for right- or left-handed users)
  • Steel: PS60 Stainless
  • HRC: 60–61
  • Handle: Western Rosewood
  • Weight: 6.3 oz (180 g)
  • Blade Length: 185 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-581.png&&&5&&&||&&&||&&&||@@@ kapspe12&&&PS60-1202&&&Kanehide PS60 Petty 120mm&&&The Kanehide PS series is made using PS60 (Pure Steel 60) stainless steel, a fine-grained alloy based on Hitachi’s Gin5 steel, long favored by razor blade manufacturers for its edge stability and toughness. Kanehide elevates this steel through a specialized heat treatment that brings hardness to 60–61 HRC, then further improves wear resistance with a cryogenic liquid-nitrogen process. The result is a stainless steel that sharpens easily, takes a very refined edge, and holds it well in daily use.

    This knife is constructed from mono steel with no cladding, keeping the blade light, thin, and extremely nimble in hand. The profile features a well-executed distal taper from mid-blade to tip, contributing to excellent control and smooth cutting feel. Fit and finish are notably high, with a rounded choil and spine for comfort and a clean, consistent grind throughout. The shorter blade height makes it an excellent choice for users with smaller hands or anyone looking for a precise, agile knife for detail work, garnishes, and smaller prep tasks. Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (suitable for right- or left-handed users)
  • Steel: PS60 Stainless
  • HRC: 60–61
  • Handle: Western Rosewood
  • Weight: 2.8 oz (78 g)
  • Blade Length: 119 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-273.png&&&5&&&||&&&||&&&||@@@ kapspe15&&&PS60-1204&&&Kanehide PS60 Petty 150mm&&&The Kanehide PS60 Petty 150mm is a really well made utility knife for all kinds of cutting work in the kitchen.

    It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regimen. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this is an excellent steel that will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.

    We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The mahogany handle is mated to a lovely stainless bolster, which has a smooth and comfortable feel.

    We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil.

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (Ok for lefties or righties)
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western Mahogany
  • Weight: 2.9 oz (84 g)
  • Blade Length: 150 mm
  • Total Length: 262 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-150mm-363.png&&&5&&&||&&&||&&&||@@@ kapssa18&&&PS60-1290&&&Kanehide PS60 Santoku 180mm&&&Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.

    This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.

    Kanehide makes this blade from Hitachi Gin5 steel, which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhances the hardness but also the wear resistance.

    This is a wonderful entry-level knife. Definitely one of the best in our lineup of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy-to-care-for kitchen cutting machine would do well to consider this great value knife. Highly recommended!

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (OK for lefties or righties)
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western Rosewood
  • Weight: 5.8 oz (166 g)
  • Blade Length: 181 mm
  • Total Lentgh: 297 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-605.png&&&5&&&||&&&||&&&||@@@ kapssa182&&&1690U&&&Kanehide PS60 Santoku 180mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met with a request. My request to Kanehide was to please make a wa handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance of the blades by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burnt end.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 4.7 oz (134 g)
  • Blade Length: 183 mm
  • Total Length: 329 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm
  • Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-606.png&&&0&&&||&&&||&&&||@@@ kapssu24&&&PS60-1217&&&Kanehide PS60 Sujihiki 240mm&&&At 240mm, the Kanehide PS60 Sujihiki occupies the shorter end of the sujihiki scale. It is a perfect choice for users with small kitchens or restricted board space. Regardless, it is still a formidable slicer.

    Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat-treating method followed by a cryogenic treatment using liquid nitrogen at -180 degrees Celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right-side bias at 70/30. The blade is mated to a handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.

    We think that the Kanehide PS60 kitchen knives are some of the very best knives at their price point. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife.

  • Maker: Kanehide
  • Region: Seki, Japan
  • Steel: PS60
  • Type: Sujihiki
  • Weight: 5.9 oz (168 g)
  • Blade Length: 239 mm
  • Total Length: 358 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 38 mm
  • Grind: Convexed on Right Side (See Choil Photo)
  • Edge: Asymmetric, Right 70/30
  • Handle: Yo (Western)
  • Handle Scales: Rosewood
  • Bolster: Stainless&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-240mm-316.png&&&5&&&||&&&||&&&@@@ kapssu27&&&PS60-1218&&&Kanehide PS60 Sujihiki 270mm&&&Kanehide is a well-known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives, which are used to butcher, fillet, and prepare all kinds of meat products. Many of their knives are single-bevel designs made for specific cutting tasks.

    They also make more general kitchen knives, such as this lovely example of a sujihiki. PS60 is a Hitachi-made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat-treating methods which, with the addition of cryogenic treatments, result in a highly wear-resistant blade.

    Sujihikis are Japanese versions of Western slicers. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine, as befitting a slicer. The length allows for single-action cuts, which reduce damage to the item being cut. The grind on the blade is right-side biased at 70/30. A well-made rosewood Western handle and stainless steel bolster complete the picture with a very refined look.

    This is a lot of knife for the money and one that we highly recommend.

  • Maker: Kanehide
  • Region: Seki, Japan
  • Steel: PS60 Stainless
  • Type: Sujihiki
  • Grind: Convexed on Right Side (See Choil Photo)
  • Edge: Asymmetric, Right 70/30
  • Handle: Yo (Western)
  • Handle Scales: Rosewood
  • Bolster: Stainless
  • Weight: 6.7 oz (192 g)
  • Blade Length: 270 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 41 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-572.png&&&4&&&||&&&||&&&||@@@ kapssu271&&&1618U&&&Kanehide PS60 Sujihiki 270mm&&&The sujihiki - Japan's dedicated slicing knife - is built for a single purpose: long, clean passes through proteins without tearing or dragging. The narrow blade reduces surface contact, the length means fewer strokes per cut, and the thin geometry behind the edge lets it glide through flesh without wedging. If you carve roasts, break down whole fish, or slice large proteins at service, a good sujihiki changes how that work feels. CKTG requested this wa-handled version of the PS60 from Kanehide specifically - a thin, light slicing knife in a traditional Japanese handle format at a price that makes it easy to justify adding to the block.

    PS60 is a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero process converts retained austenite to martensite, increasing both hardness and wear resistance beyond standard heat treatment. The result is a fully stainless knife that sharpens more readily than most stainless options - the feedback on the stones is closer to carbon steel than it has any right to be at this price. At 5.1 oz and 271mm of blade length the knife is light for its size, and the 2mm spine keeps it thin without feeling fragile. The octagonal oak handle with burnt urushi finish completes a package that is built for work and looks the part.

    What Customers Are Saying: One reviewer bought this specifically to carve at family dinners, tested it on a bone-in leg of lamb and a roast beef on the same occasion, and came away impressed. A few strops on leather and 1-micron spray brought the out-of-box edge to slicing condition, and it delivered thin, clean slices through both proteins without losing its edge. He noted the knife is noticeably lighter than his previous carving knife and that the reduced weight eliminated hand fatigue during extended carving. Would definitely recommend, he said - a strong endorsement from someone who tested it under real conditions.


    Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel sharpens more easily than most stainless options. Strop regularly between sharpenings to maintain the slicing edge. Avoid bones, frozen foods, and lateral pressure that could chip or roll the edge at this hardness level.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-571.png&&&5&&&||&&&||&&&@@@ katkgy21&&&2711&&&Kanehide TK Gyuto 210mm&&&The Kanehide TK Gyuto 210mm is a wonderful value knife and one of our favorite recommendations to newcomers. It is made with a semi-stainless steel using a mono steel construction. The knife has a beautiful aesthetic simplicity.

    This gyuto has a versatile shape for just about any cutting style, from rocking to slicing to chopping. The thin and pointed tip of the Kanehide TK Gyuto 210mm makes for impressive precision cuts and detail work. The blade height is not too tall at 47mm, which is about perfect for this length. The knife has a slender-sized western-style handle, and is quite light at 6.5 ounces, making this an ideal choice for small- and medium-sized hands. The 210mm size is also great for cooks working with smaller cutting boards.

    This knife is exceptionally well-balanced between blade and handle, and feels great using both western and pinch grips. The handle is made from a black Japanese pakka wood, which, together with the stainless steel bolster, will last the lifetime of the blade.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 6.6 oz (186 g)
  • Blade Length: 212 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Steel: Semi Stainless Steel
  • HRC: 61 +-
  • Handle: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gyuto-210mm-122.png&&&5&&&||&&&||&&&||@@@ katkhori15&&&2875R&&&Kanehide TK Honesuki 150mm Right&&&A good honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife in its triangular shape and stiff blade with very little flex. It typically has an asymmetrical edge; this model is made for right-handed users.

    While it is called a boning knife, the honesuki is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.

    TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox.

  • Maker: Kanehide
  • Location: Seki City, Japan
  • Construction: Stamped/Mono Steel
  • Steel Type: TK Semi Stainless
  • Type: Honesuki Boning Knife
  • Grind: Single-Sided, Right-Handed
  • Handle: Fibrox
  • Weight: 3.9 oz (110 g)
  • Blade Length: 150 mm
  • Total Length: 270 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-honesuki-150mm-right-130.png&&&5&&&||&&&||&&&||@@@ katk12pe&&&2702&&&Kanehide TK Petty 120mm&&&The Kanehide TK line of kitchen knives represents about the best value we currently offer in our store. After having sold these knives for the past several years, our opinion of them has not lessened at all. There are several reasons for this. Number one is the steel. The knife is made with a very popular semi-stainless steel using a mono steel construction. It is the same steel as can be found in the Kikuichi TKC line of knives, but at a hefty reduction in price. The alloy is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.

    The second reason is the overall fit and finish. We are still amazed at the high level of construction and finish of both blade and handle that is offered at this budget price.

    Lastly, the grinds and profiles are really sterling work. You could easily pay over twice as much for a similar knife from other makers!

    If you are looking for a small, easy to use and maintain petty that comes with a great edge that is easy to sharpen, you have found it in the Kanehide TK Petty 120mm!

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 2.7 oz (78 g)
  • Blade Length: 119 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • HRC: 61
  • Steel: Semi Stainless
  • Handle: Black Pakka Wood&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-120mm-124.png&&&5&&&||&&&||&&&||@@@ katkpe15&&&2704&&&Kanehide TK Petty 150mm&&&We are really impressed with the price-performance ratio of these TK knives from Kanehide. We asked them to make up some blades using their proprietary semi-stainless steel, and the results surprised us. These are great blades at a really great price.

    TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to resharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. It is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    These knives have fairly thin spines with a nice taper to the well-ground tip. The blade height is about average for a knife this size. It's a good looker with a well-made machine finish on the blade face. The handle and bolster are very well executed. The medium-sized handle is made from black pakka wood and it has a really comfortable feel. The blade shape lends itself to a variety of tasks, including fine slicing and intricate work such as garnish preparation.

    The Kanehide TK Petty 150mm is a good choice for a new Japanese knife user or a line cook wanting a well-made kitchen tool at a great price.

  • Maker: Kanehide
  • Location: Seki City, Japan
  • Steel: TK Semi Stainless Steel
  • Construction: Mono Steel
  • Edge Grind: Double Bevel
  • Weight: 3.0 oz (84 g)
  • Blade Length: 149 mm
  • Total Length: 262 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • HRC: 61
  • Handle: Black Pakka Wood; Western&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-150mm-179.png&&&5&&&||&&&||&&&||@@@ katksa18&&&2790&&&Kanehide TK Santoku 180mm&&&This is a great knife at a really great price. It is a perfect introduction to Japanese-style chef knives. Easy to maintain, easy to sharpen, and easy on the pocket.

    The santoku is 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. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.

    The most notable difference is their blade geometry, which incorporates a sheep's foot-shaped tip. The design draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.

    The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle, which exhibits a nice level of fit and finish.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Location: Seki City, Japan
  • Steel: TK Semi Stainless Steel
  • HRC: 61
  • Handle: Yo Pakka Wood
  • Edge 50/50
  • Weight: 5.8 oz (164 g)
  • Blade Length: 181 mm
  • Total Length: 304 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-santoku-180mm-119.png&&&5&&&||&&&||&&&||@@@ kadeknro&&&Kaneshige-Roll&&&Kaneshige Denim Knife Roll&&&Okayama selvedge denim is among the most respected denim fabric in the world - heavyweight, tightly woven, finished on old shuttle looms that produce the clean, self-finished edge that distinguishes selvedge from standard denim. It is a material with a devoted following among people who care about what their gear is made of, and it is an appropriate choice for a knife roll designed to carry tools that serious cooks have invested seriously in. Kaneshige uses this fabric for the roll body, pairs it with leather trim and solid brass hardware, and produces something that looks and feels more considered than the average canvas roll at this price point - and will age into something even better with regular use.

    The roll opens to 790mm x 455mm with five pockets sized to carry a full working kit. The two smaller pockets at 163mm x 35mm handle petties and short utility knives. The three larger pockets run 275mm wide, at 80mm, 90mm, and 90mm depth - sized for gyutos, sujihikis, and yanagibas up to 270mm in length. CKTG tested a 270mm sujihiki in the large pocket and it fits securely. A protective flap covers the blade tips and a leather tie strap keeps everything snug when rolled. The denim construction softens and develops character with use while holding its structure - this is not a roll that collapses after a season of daily commuting.


    Care Instructions: Spot clean with a damp cloth and mild soap. Do not machine wash or submerge - this will cause the denim to shrink unevenly and may damage the leather trim. Allow to air dry fully before storing knives inside. The leather trim can be conditioned occasionally with a food-safe leather conditioner to keep it supple.&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-denim-knife-roll-58.png&&&0&&&||&&&||&&&||@@@ kohicubo16x9&&&KONOSUKEHINOKI&&&Kaneshige Hinoki Cutting Board 16.5" x 9.5"&&&Hinoki is Japanese cypress, one of the most prized woods in Japan and a material with a history that stretches back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country — valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations. Kaneshige sources their hinoki from FSC-certified forests in Japan, meaning every board is backed by responsible, sustainable forestry practices.

    This board measures 16.5 x 9.5 x 0.75 inches — a generous everyday size that handles everything from quick sandwich prep to serious vegetable work with ease. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. The fresh, subtle cypress scent it releases during use is one of those small pleasures that makes time in the kitchen more enjoyable, and it naturally resists the bacteria and odors that can develop in harder boards over time.

    Customers who use hinoki boards rarely go back to anything else. They consistently praise the lightweight feel, the edge-friendly softness, and the distinctive fresh cypress aroma. The thickness of this board earns particular appreciation — it feels substantial and stable on the counter without being heavy. Experienced hinoki users recommend wetting the surface before each use to prevent staining, and drying thoroughly afterward to keep the board fresh and odor free for years.

    Care is simple. Wet the surface before use to prevent staining. Hand wash with a mild detergent and rinse thoroughly after each session. Never soak the board or put it in the dishwasher. Store upright or flat in a dry place away from direct heat. Occasional treatment with a food-safe mineral oil or board butter will keep the wood nourished and extend its life considerably.

  • Maker: Kaneshige
  • Material: Hinoki (Japanese Cypress)
  • Origin: Japan
  • Certification: FSC Certified Sustainable Forestry
  • Dimensions: 16.5" x 9.5" x 0.75"
  • Shipping: Ground Only&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-hinoki-cutting-board-16-5-x-9-5-119.png&&&5&&&||&&&||&&&@@@ kaaust90&&&SKT-2000&&&Kanetsugu AUS-8A Sheep's Foot Petty 90mm&&&We’re always on the hunt for high-quality knives that deliver exceptional value—especially for our hardworking line cook customers. This one checks all the boxes. With durable stainless steel, a precision-thin blade, and expertly ground edges, it’s a standout choice at an unbeatable price.

    Crafted from AUS-8A steel, this knife offers outstanding rust resistance and effortless sharpening. It’s comparable to U.S.-made 440 steel but produced by a renowned Japanese steel mill, ensuring top-tier performance and reliability in the kitchen.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 1.3 oz (36 g)
  • Blade Length: 90 mm
  • Total Length: 198 mm
  • Spine Thickness at Heel: 1.4 mm
  • Blade Height: 21 mm&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-sheep-s-foot-petty-90mm-36.png&&&0&&&||&&&||&&&@@@ kaaustgy18&&&SKT-2004&&&Kanetsugu AUS-8A Stainless Gyuto 180mm&&&Kanetsugu AUS-8A Gyuto 180mm

    We’re always on the lookout for knives that deliver serious performance at an approachable price, especially for line cooks and professionals who need dependable tools they won’t hesitate to use hard. This Kanetsugu fits that role perfectly—thin, well-ground, stainless, and extremely affordable.

    Made by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing Kanetsugu to keep costs down while maintaining consistent geometry and solid heat treatment.

    AUS-8A stainless steel is well known for its excellent corrosion resistance and ease of sharpening. It offers performance similar to classic American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Heat-treated to approximately 59–60 HRC, it strikes a very practical balance between edge retention, toughness, and low-maintenance use.

    The blade is ground thin behind the edge, making it an efficient cutter that performs well in fast-paced kitchen environments. It sharpens quickly, touches up easily, and holds an edge long enough to get through a busy shift without fuss.

    A walnut western-style handle keeps the knife lightweight and comfortable in hand, contributing to excellent balance and reduced fatigue during extended prep sessions.

    Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and hard surfaces. Use wooden or rubber cutting boards to preserve the edge.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59–60
  • Handle: Walnut Western
  • Weight: 3.2 oz (92 g)
  • Blade Length: 180 mm
  • Total Length: 304 mm
  • Spine Thickness at Heel: 1.5 mm
  • Blade Height: 42 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-180mm-52.png&&&0&&&||&&&||&&&@@@ kaaustgy21&&&SKT-2005&&&Kanetsugu AUS-8A Stainless Gyuto 210mm&&&Kanetsugu AUS-8A Gyuto 210mm

    We’re always searching for knives that deliver maximum performance for the money, especially for line cooks who need reliable tools that can handle daily abuse without breaking the bank. This Kanetsugu gyuto checks all the boxes: good stainless steel, a thin, well-executed grind, and an excellent price point.

    Made by Kanetsugu Cutlery in Seki City, Japan, this knife features san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing consistent geometry and dependable heat treatment while keeping costs under control.

    AUS-8A stainless steel is valued for its strong corrosion resistance, forgiving toughness, and ease of sharpening. It offers performance comparable to traditional American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Hardened to approximately 59–60 HRC, it’s an ideal choice for fast-paced kitchens where quick touch-ups matter more than chasing extreme hardness.

    The blade is ground thin behind the edge, giving it smooth cutting performance and easy food release. It sharpens quickly, recovers easily during service, and holds up well under repeated use—exactly what working cooks look for in a dependable daily knife.

    A walnut western-style handle keeps the knife light, balanced, and comfortable in hand, reducing fatigue during long prep sessions while maintaining a familiar feel for cooks transitioning from Western-style knives.

    Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59–60
  • Handle: Walnut Western
  • Weight: 3.7 oz (108 g)
  • Blade Length: 210 mm
  • Total Length: 333 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-210mm-237.png&&&4&&&||&&&||&&&@@@ kaaustna15&&&SKT-2007&&&Kanetsugu AUS-8A Stainless Nakiri 165mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.

    AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 4.0 oz (114 g)
  • Blade Length: 158 mm
  • Total Length: 291 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-nakiri-150mm-39.png&&&5&&&||&&&||&&&@@@ kaaustpe12&&&SKT-2001&&&Kanetsugu AUS-8A Stainless Petty 120mm&&&For those who need a compact yet powerful kitchen tool, this 120mm petty knife is a game-changer. Perfect for precision tasks, it features a razor-sharp, thin blade with expertly crafted grinds—delivering the control and performance line cooks demand. All at an unbeatable price.

    Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 1.7 oz (48 g)
  • Blade Length: 120 mm
  • Total Length: 227 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-120mm-48.png&&&0&&&||&&&||&&&@@@ kaaustpe15&&&SKT-2002&&&Kanetsugu AUS-8A Stainless Petty 150mm&&&Kanetsugu AUS-8A Petty 150mm

    For cooks who want a compact, precise, and highly practical kitchen knife, this 150mm petty is a true workhorse. Lightweight and easy to control, it excels at trimming proteins, slicing fruit, portioning smaller ingredients, and handling detailed prep tasks where a larger knife feels cumbersome—all at a price that makes it easy to put into daily rotation.

    The blade is made from AUS-8A stainless steel, a well-regarded cutlery steel known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S. 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same proven composition standards. Heat treated to approximately 59–60 HRC, it delivers dependable edge retention with quick, easy touch-ups.

    Crafted by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with roll forging, allowing for consistent geometry, good strength, and excellent cutting performance at an approachable cost. The blade is ground thin behind the edge, giving it a clean, efficient cut and excellent control.

    A walnut western-style handle keeps the knife comfortable, familiar, and well-balanced, making it easy to use during long prep sessions or fast-paced service.

    Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59–60
  • Handle: Walnut Western
  • Weight: 1.9 oz (54 g)
  • Blade Length: 151 mm
  • Total Length: 257 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-150mm-48.png&&&0&&&||&&&||&&&@@@ kanetsugu&&&SKT-2003&&&Kanetsugu AUS-8A Stainless Santoku 165mm&&&Kanetsugu AUS-8A Stainless Santoku 165mm. We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.

    AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 3.3 oz (92 g)
  • Blade Length: 168 mm
  • Total Length: 293 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-santoku-165mm-90.png&&&0&&&||&&&||&&&@@@ kaaustsu21&&&SKT-2006&&&Kanetsugu AUS-8A Stainless Sujihiki 210mm&&&Kanetsugu AUS-8A Sujihiki 210mm

    We’re always on the lookout for knives that deliver exceptional value for working line cooks, and this Kanetsugu is a standout. A thin, well-ground blade paired with reliable stainless steel and an aggressive price point makes this knife an easy choice for busy kitchens where performance and practicality matter most.

    The core steel is AUS-8A stainless, known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S.-made 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same established composition standards. Hardened to approximately 59–60 HRC, it offers a dependable balance of edge retention and low-maintenance use.

    This knife is made by Kanetsugu Cutlery in Seki City, Japan, a region long associated with quality blade production. It features a san mai construction with roll forging, allowing consistent geometry, good strength, and excellent cutting efficiency at an approachable cost. The stainless cladding adds durability and further corrosion resistance.

    Ground thin behind the edge, the blade delivers smooth, efficient slicing and sharpens quickly when touch-ups are needed. The walnut western-style handle provides a comfortable, familiar grip and good balance, making this knife easy to use during long prep sessions without fatigue.

    Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59–60
  • Handle: Walnut Western
  • Weight: 3.3 oz (92 g)
  • Blade Length: 210 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 34 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-sujihiki-210mm-46.png&&&0&&&||&&&||&&&@@@ kavgbrkn21&&&SKT-6803&&&Kanetsugu Shiun VG10 Bread Knife 210mm&&&We’re always looking for knives that deliver maximum performance for the money, especially for line cooks who need tools that work hard without breaking the bank. This knife fits that role perfectly, combining quality stainless steel, a thin and efficient blade with well-executed serrations, and an excellent price point.

    Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is designed for practical, everyday kitchen use. The VG-10 stainless steel core is hardened to around 60 HRC, giving the blade strong edge retention, good toughness, and easy sharpening when maintenance is needed. The thin blade profile keeps cutting resistance low, while the serrated edge adds extra bite for foods with tougher skins or crusts, making it especially useful in fast-paced prep environments.

    Stainless cladding improves durability and corrosion resistance, keeping upkeep simple during long shifts. The octagonal oak handle is lightweight, comfortable, and secure in hand, offering a traditional Japanese feel without unnecessary ornamentation. This is a straightforward, dependable knife built to perform reliably day after day.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge. Store in a blade guard or protective cover when not in use.

  • Maker: Kanetsugu Cutlery
  • Knife Line: Shiun
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless
  • HRC: 60
  • Handle: Oak, Octagonal
  • Weight: 4.1 oz (118 g)
  • Blade Length: 210 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-bread-knife-210mm-46.png&&&5&&&||&&&||&&&@@@ kashvgsa17&&&SKT-6503&&&Kanetsugu Shiun VG10 Gyuto 210mm&&&Kanetsugu is known for delivering excellent value, especially for hardworking line cooks who need reliable tools at a sensible price. This gyuto is a standout example, combining quality stainless steel, a thin and efficient blade, and a comfortable oak handle in a package that performs well above its price point.

    Made in Seki City, Japan, the Shiun line is designed for everyday kitchen use where sharpness, control, and durability matter. The VG-10 stainless steel core is hardened to around 60 HRC, offering a strong balance of edge retention, toughness, and ease of sharpening. The thin blade geometry allows the knife to move cleanly through vegetables, proteins, and general prep tasks with minimal resistance.

    Stainless cladding improves corrosion resistance and keeps maintenance simple during long shifts, while the octagonal oak handle provides a secure, comfortable grip with a traditional Japanese feel. This is a straightforward, no-nonsense gyuto built to work hard and hold up to daily use in busy kitchens.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use.

  • Maker: Kanetsugu Cutlery
  • Knife Line: Shiun
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless
  • HRC: 60
  • Handle: Oak, Octagonal
  • Weight: 4.8 oz (138 g)
  • Blade Length: 204 mm
  • Total Length: 352 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-gyuto-210mm-51.png&&&5&&&||&&&||&&&@@@ kashvgpe15&&&SKT-6203&&&Kanetsugu Shiun VG10 Petty 150mm&&&We are always on the lookout for knives that deliver exceptional performance at an approachable price, especially for line cooks and working kitchens. This knife checks all the boxes: quality stainless steel, a thin and efficient blade, a comfortable oak handle, and excellent value.

    Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line features VG-10 stainless steel hardened to about 60 HRC. VG-10 is well known for its ability to take a fine edge, hold it through long prep sessions, and sharpen easily when it’s time for maintenance. The thin blade geometry gives this knife a smooth, precise cutting feel that punches well above its price point.

    The stainless cladding adds durability and corrosion resistance, making this an easy-care option for busy kitchens. An octagonal oak handle keeps the knife lightweight and well-balanced, offering a secure grip and traditional Japanese feel without unnecessary flair. This is a straightforward, hardworking knife designed to perform day in and day out.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher or soak. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use.

  • Maker: Kanetsugu Cutlery
  • Knife Line: Shiun
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless
  • HRC: 60
  • Handle: Oak, Octagonal
  • Weight: 2.8 oz (80 g)
  • Blade Length: 150 mm
  • Total Length: 279 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-petty-150mm-43.png&&&0&&&||&&&||&&&@@@ kavgsa17&&&SKT-6303&&&Kanetsugu Shiun VG10 Santoku 170mm&&&We are always searching for knives that deliver real value for working cooks, and this one stands out as a true bang-for-the-buck option. A thin, efficient blade, dependable stainless steel, and a comfortable oak handle come together at a price point that makes sense for busy line cooks and home kitchens alike.

    Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is built for everyday performance. The VG-10 stainless steel core is hardened to around 60 HRC, offering a great balance of sharpness, edge retention, and ease of sharpening. The san mai construction pairs this core with stainless cladding, improving durability and corrosion resistance while keeping maintenance simple.

    The blade geometry is thin and agile, making this knife easy to control and efficient for vegetables, proteins, and general prep work. An octagonal oak handle keeps the knife lightweight and well-balanced, providing a secure grip and a classic Japanese feel without unnecessary extras. This is a straightforward, hardworking knife designed to perform reliably shift after shift.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to preserve the edge, and store in a blade guard or protective cover when not in use.

  • Maker: Kanetsugu Cutlery
  • Knife Line: Shiun
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless
  • HRC: 60
  • Handle: Oak, Octagonal
  • Weight: 4.6 oz (172 g)
  • Blade Length: 172 mm
  • Total Length: 321 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-santoku-170mm-53.png&&&0&&&||&&&||&&&@@@ kaspgy21&&&SKT-9304&&&Kanetsugu SPG2 Gyuto 210mm&&&Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 5.4 oz (152 g)
  • Blade Length: 207 mm
  • Total Length: 360 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-gyuto-210mm-187.png&&&0&&&||&&&||&&&@@@ kasppe15&&&SKT-9302&&&Kanetsugu SPG2 Petty 150mm&&&Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 2.3 oz (66 g)
  • Blade Length: 151 mm
  • Total Length: 280 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-petty-150mm-186.png&&&0&&&||&&&||&&&@@@ kaspsa18&&&SKT-9303&&&Kanetsugu SPG2 Santoku 180mm&&&Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 4.8 oz (136 g)
  • Blade Length: 179 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-santoku-180mm-143.png&&&0&&&||&&&||&&&@@@ kangaroostrop&&&EPRooStrop1x6&&&Kangaroo Strop for Edge Pro 1" x 6"&&&The Kangaroo Strop for Edge Pro 1" x 6" offers an ultra-fine stropping surface designed for maximum refinement and compound performance. Kangaroo leather is exceptionally smooth and dense, thinner than most leathers, which helps minimize unintended edge convexing while maintaining excellent control. It readily accepts compounds and provides a consistent, smooth draw during use.

    Kangaroo leather excels with ultra-fine abrasives, especially 0.125 micron and below, because it contributes virtually no abrasion of its own and allows the compound to do the work. It remains strong and durable despite its thin profile. Each 1" x 6" strop is mounted on a precision aluminum blank for a perfect fit on Edge Pro systems. Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Avoid overloading with abrasive. Store flat and keep dry. Clean gently if needed before switching compounds.

  • Material: Kangaroo Leather
  • Mount: Aluminum Blank
  • Size: 1" x 6"
  • Use: Ultra-Fine Edge Refinement
  • Best With: 0.125 Micron and Finer Compounds&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-120.png&&&5&&&||&&&||&&&||@@@ kastforedpro&&&EPRooStrop1x6Replacement&&&Kangaroo Strop for Edge Pro 1" x 6" 5 Piece Replacement Strips&&&This five-piece set is a replacement for the roo strops when they need replacing. This set Does Not come with the metal backing.

    Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.

    The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.

    &&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-5-piece-replacement-strips-16.png&&&0&&&||&&&||&&&@@@ ka1k6ki18&&&KK6-K180&&&Kanjo 1K6 Stainless Kiritsuke 180mm&&&Kanjo 1K6 Kiritsuke combines several nice components to make an affordable, good-performing knife for everyday use.

    Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.

    The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.

  • Maker: Kanjo
  • Location: Seki City Japan
  • Construction: Mono Steel, Laser Cut
  • Steel: 1K6 Stainless Steel
  • HRC: 60+-
  • Blade Length: 180mm
  • Blade Height at Heel: 46mm
  • Overall Length: 300mm
  • Weight: 156g / 5.5oz
  • Handle: Red Pakka Wood / Yo Style (Western)
  • Edge Grind: 50/50 See Choil Shot&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-stainless-kiritsuke-180mm-148.png&&&5&&&||&&&||&&&@@@ kavgbldape152&&&KG0-P150&&&Kanjo VG10 Black Damascus Petty 150mm&&&Kanjo VG10 Black Damascus Petty 150mm. During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.

    Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.

    Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 2.9 oz/ 82g
  • Blade Length: 146 mm
  • Overall Length: 272 mm
  • Spine Thickness at Heel: 232 mm
  • Blade Height at Heel: 29.7 mm

    &&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-petty-150mm-405.png&&&5&&&||&&&||&&&||@@@ kazdgy241&&&KZD-G24CG&&&Kanjo ZDP189 Gyuto 240mm&&&Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.

    These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP189 Stainless Steel
  • HRC: 66
  • Cladding: Stainless Cladding
  • Edge Grind: Even 50/50
  • Handle: Wa Octagonal Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 6.8 oz (194 g)
  • Blade Length: 240 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-wa-handle-118.png&&&5&&&||&&&||&&&||@@@ kazdpe151&&&KZD-P15CG&&&Kanjo ZDP189 Petty 150mm&&&Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.

    These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP189 Stainless Steel
  • HRC: 66
  • Cladding: Stainless Cladding
  • Edge Grind: Even 50/50
  • Handle: Wa Octagonal Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 2.9 oz (82 g)
  • Blade Length: 150 mm
  • Total Length: 274 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-150mm-358.png&&&5&&&||&&&||&&&@@@ kanta-okada-blue2-gyuto-210mm&&&Kanta-Gyuto&&&Kanta Okada Blue #2 Gyuto 210mm&&&Kanta Okada trained at Kajiya Sosei Juku — the Tosa Forged Blades school — before completing a two-year apprenticeship under a traditional hatchet blacksmith in Tosa, Japan. Now working independently, he brings that rigorous foundation to every knife he forges. His work is young and focused, shaped by one of Japan most respected regional forging traditions and a craftsman with everything still to prove.

    This gyuto is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.

    Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanta-okada-blue-2-gyuto-210mm-17.png&&&0&&&||&&&||&&&@@@ kaasbu162&&&WAS-B16U&&&Karaku AS Bunka 165mm&&&The Karaku AS Bunka 165mm is forged in Tosa, Japan, using Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. AS is prized for its ability to take an extremely sharp edge and hold it for a long time, making it a favorite among cooks who value performance and edge retention. The iron cladding is finished in a kurouchi (blacksmith) finish, which not only gives the knife a rustic, traditional look but also adds a bit of protection against rust and helps reduce sticking during food prep. As with all carbon steel knives, you’ll still want to keep it clean and dry during use.

    This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.

    Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.

  • Maker: Karaku
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (AS)
  • Cladding: Iron
  • Grind: Double Bevel
  • Finish: Kurouchi
  • Handle: Oak Octagonal, Burnt Urushi Finish
  • Weight: 5.0 oz (140 g)
  • Blade Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-165mm-373.png&&&0&&&||&&&@@@ kaasbu18&&&WAS-B19U&&&Karaku AS Bunka 185mm&&&The Karaku AS Bunka 185mm is forged in Tosa, Japan, using Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. AS is prized for its ability to take an extremely sharp edge and hold it for a long time, making it a favorite among cooks who value performance and edge retention. The iron cladding is finished in a kurouchi (blacksmith) finish, which not only gives the knife a rustic, traditional look but also adds a bit of protection against rust and helps reduce sticking during food prep. As with all carbon steel knives, you’ll still want to keep it clean and dry during use.

    This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.

    Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.

  • Maker: Karaku
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (AS)
  • Cladding: Iron
  • Grind: Double Bevel
  • Finish: Kurouchi
  • Handle: Oak Octagonal, Burnt Urushi Finish
  • Weight: 5.4 oz (154 g)
  • Blade Length: 189 mm
  • Total Length: 328 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-185mm-130.png&&&0&&&||&&&||&&&||@@@ kabl1gy21cu1&&&WAS-G21U&&&Karaku AS Gyuto 210mm&&&The Karaku AS Gyuto 210mm is a versatile, do-it-all chef’s knife forged in Tosa, Japan, by Michikuni Tokaji. Built with Aogami Super steel, it offers excellent edge retention and the ability to take a very fine, sharp edge while still being relatively easy to sharpen. This combination makes it a favorite among cooks who want high performance without excessive maintenance.

    The profile on this gyuto is well balanced for both rocking and push cutting, making it suitable for a wide range of kitchen tasks—from slicing proteins to chopping vegetables and handling finer detail work. The soft iron cladding features a kurouchi finish that adds a rustic look, improves food release, and provides a bit of added protection against rust. As with all carbon steel knives, it’s important to keep the blade clean and dry after use.

    An upgraded burnt urushi octagonal handle provides a comfortable, secure grip and long-term durability. Stabilized for everyday use, it complements the hand-forged blade nicely and enhances the overall value of the knife. If you’ve been wanting to try Aogami Super steel, this gyuto is an excellent and affordable introduction.

    Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami Super Steel
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Photo)
  • Engraving: Stamped on Both Sides
  • Weight: 5.9 oz (166 g)
  • Blade Length: 214 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm
  • Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-210mm-792.png&&&5&&&||&&&@@@ kaasgy24&&&WAS-G24U&&&Karaku AS Gyuto 240mm&&&The Karaku AS Gyuto 240mm is a larger, more powerful version of this popular Tosa-made workhorse. Forged by Michikuni Tokaji, the same blacksmith behind the Zakuri line, these knives are a great entry point into Aogami Super steel. Known for its excellent edge retention and ability to take a very fine edge, AS offers high performance while still being relatively easy to sharpen.

    Tosa is a well-known knife-making region with a long tradition of producing practical, affordable tools, and that heritage shows clearly in this knife. The kurouchi finish gives the blade a rustic, no-nonsense look while also helping with food release and adding a bit of protection against corrosion. The longer 240mm blade provides extra reach and cutting power, making it ideal for larger ingredients and more demanding prep work, while still maintaining good control and responsiveness.

    The oak octagonal handle offers a comfortable, secure grip and balances well with the longer blade. This is a straightforward, high-value gyuto that delivers excellent performance and character for the price—perfect for anyone looking to step into the world of Aogami Super.

    Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami Super Steel
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Photo)
  • Engraving: Stamped on Both Sides
  • Weight: 6.5 oz (186 g)
  • Blade Length: 246 mm
  • Total Length: 399 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 49 mm
  • Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-240mm-521.png&&&0&&&||&&&@@@ kaasna163&&&WAS-N16U&&&Karaku AS Nakiri 165mm&&&The Karaku AS Nakiri 165mm is an excellent entry point into Japanese carbon steel knives, especially for cooks interested in the clean, efficient performance of a nakiri. This blade style is designed for vegetable prep, with a flat profile that excels at push cutting and full board contact. Forged in Tosa, Japan, this knife has a rustic, hand-crafted feel that reflects its origins and gives it plenty of character.

    At the core is Aogami Super steel, known for taking a very fine edge and holding it well through extended use. After a quick sharpening session, this knife really comes alive and delivers impressive cutting performance for the price. The iron cladding features a kurouchi finish that adds a bit of protection and helps with food release, while maintaining that traditional look. As with all carbon steel knives, proper care is important--keep it clean and dry to prevent rust.

    Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.

  • Maker: Karaku
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Double Bevel
  • Weight: 5.7 oz (162 g)
  • Blade Length: 164 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm
  • Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-nakiri-165mm-606.png&&&0&&&||&&&@@@ kabl1sa16&&&WAS-S16U&&&Karaku AS Santoku 165mm&&&The Karaku AS Santoku 165mm is a strong performer built around Aogami Super steel, one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge and holds it well, making it a great choice for cooks who want high performance without constant sharpening. The soft iron cladding is finished in a traditional kurouchi (blacksmith) finish, which gives the blade a rustic look while also helping with rust resistance and improving food release. As with any carbon steel knife, you’ll still want to keep it clean and dry after use.

    This knife is forged by Michikuni Tokaji in Tosa, Japan, and features a solid, workhorse-style grind with good thickness at the spine for durability. The upgraded oak octagonal handle with a burnt urushi finish adds comfort, grip, and a refined feel that pairs nicely with the rugged kurouchi blade. If you’ve been wanting to try Aogami Super, this santoku offers an excellent entry point with great performance for the price.

    Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami Super Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 4.9 oz (140g)
  • Blade Length: 171 mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm
  • Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-santoku-165mm-32.png&&&0&&&||&&&@@@ kabl1gy211&&&WAO-B16U&&&Karaku Blue #1 Bunka 170mm&&&The Karaku Blue #1 bunka kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.

    The Karaku bunka is the most popular-sized knife used in Japan, along with the santoku, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded octagonal handle that is stabilized for years of worry-free use.

    If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • HRC: 61
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Photo)
  • Engraving: Stamped on Both Sides
  • Weight: 4.7 oz (134 g)
  • Blade Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-bunka-170mm-133.png&&&4&&&||&&&||&&&@@@ kabl1bu18&&&WAO-B19U&&&Karaku Blue #1 Bunka 185mm&&&The Karaku Blue #1 Bunka 185mm offers an excellent introduction to one of the finest carbon steels available. Aogami #1 is prized for its ability to take an extremely sharp edge while still being relatively easy to sharpen compared to many high-end steels. This knife uses a san mai construction with soft iron cladding and a kurouchi finish, giving it a traditional look along with strong cutting performance and good feedback on the stones.

    The bunka profile is one of the most versatile shapes in the kitchen, combining the agility of a smaller knife with enough length and height to handle most prep tasks. It excels at push cutting, chopping, and detailed work, while still allowing some rocking motion when needed. The upgraded stabilized octagonal handle adds durability and comfort, making this a practical, well-balanced knife that punches above its price point. Aogami #1 will develop a patina and can rust if left wet, so proper care is important.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • HRC: 61
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Photo)
  • Engraving: Stamped on Both Sides
  • Weight: 5.4 oz (154 g)
  • Blade Length: 189 mm
  • Total Length: 328 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-bunka-185mm-51.png&&&0&&&||&&&||&&&@@@ kabl1gy212&&&WAO-G21U&&&Karaku Blue #1 Gyuto 210mm&&&The Karaku Blue #1 Gyuto 210mm showcases one of the finest carbon steels available in kitchen cutlery. Aogami #1 is highly regarded for its ability to take an extremely sharp edge and hold it through extended use, while still being responsive on the stones when it’s time to sharpen. The san mai construction with soft iron cladding provides toughness and balance, while the kurouchi finish adds a traditional look and helps slow down reactivity while improving food release.

    This gyuto offers a versatile profile that handles a wide range of kitchen tasks with ease, from slicing proteins to chopping vegetables. The upgraded oak octagonal handle with a burnt urushi finish adds durability, grip, and visual appeal, making this an excellent value for a hand-forged knife. As with all carbon steel blades, it will develop a patina over time and should be kept clean and dry to prevent rust.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 5.9 oz (166 g)
  • Blade Length: 213 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-873.png&&&4&&&||&&&||&&&@@@ kabl1gy24&&&WAO-G24U&&&Karaku Blue #1 Gyuto 240mm&&&The Karaku Blue #1 Gyuto 240mm highlights one of the finest carbon steels used in kitchen knives today. Aogami #1 is prized for taking an extremely sharp edge and holding it through extended use, while still being relatively easy to sharpen. This knife features san mai construction with soft iron cladding, giving it a tough, resilient feel with excellent cutting performance. The kurouchi finish adds a traditional look while also helping reduce reactivity and improve food release.

    The 240mm gyuto offers added length and power for larger prep tasks while still maintaining good balance and control. It’s well suited for slicing proteins, processing vegetables, and handling higher-volume prep with ease. The upgraded octagonal oak handle with a burnt urushi finish provides a secure, comfortable grip and long-term durability, making this an outstanding value for a hand-forged knife. As with all carbon steel knives, it will develop a patina and should be kept clean and dry to prevent rust.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 6.5 oz (186 g)
  • Blade Length: 245 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 49 mm
  • Handle: Burnt Oak&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-240mm-90.png&&&0&&&||&&&||&&&@@@ kabl1na16&&&WAO-N16U&&&Karaku Blue #1 Nakiri 165mm&&&The Karaku Blue #1 nakiri kitchen knife is crafted using one of the most respected high-carbon steels in Japanese knife making: Aogami #1. Known for its outstanding edge retention and ease of sharpening, this steel is a favorite among serious chefs and knife enthusiasts alike.

    The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.

    If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.

    Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.

    Each knife is made by hand so measurements will vary.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • HRC: 61
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Photo)
  • Engraving: Stamped on Both Sides
  • Weight: 5.7 oz (162 g)
  • Blade Length: 165 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 49 mm
  • Handle: Octagonal Oak with Burnt Urushi Finish
    • &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-nakiri-165mm-262.png&&&0&&&||&&&||&&&@@@ kabl1sa161&&&WAO-S16U&&&Karaku Blue #1 Santoku 165mm&&&The Karaku Blue #1 santoku kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen with relative ease.

    The Karaku santoku is the most popular knife in Japan. This one has a nice profile for both rocking and push-cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now has an upgraded blue octagonal handle that is stabilized for years of worry-free use.

    If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • HRC:61
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Shot)
  • Engraving: Stamped on Both Sides
  • Weight: 4.8 oz (136 g)
  • Blade Length: 172 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 46 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-santoku-165mm-233.png&&&0&&&||&&&||&&&@@@ kavgbu161&&&KY-102&&&Katayama VG10 Bunka 165mm&&&What makes Katayama-san's Damascus finish distinctive is what happens after the pattern is formed. The cladding is sandblasted to remove the surface layer, then polished back selectively - a process that leaves the Damascus pattern with a raised, tactile texture that one reviewer compared to aged wood or a topographic map. It is not a visual effect you can fully appreciate in a photograph, which is worth knowing before you buy: the knife looks better in person than it does on screen. Katayama-san trained for close to a decade under Saji-san in Echizen before launching independently in April 2021, and this bunka is from his debut collection.

    The bunka is an ideal format for showing off what this construction can do. The reverse tanto tip opens up fine point work and detail cuts that a rounded knife profile cannot manage, while the flat heel and 48mm blade height handle board work through vegetables and proteins with equal efficiency. At 162mm and 112g with a 2mm spine it is compact and light - precise without being flimsy. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 grind, approachable for cooks building their sharpening technique while sharp enough to satisfy experienced users from first use. The kiyaki octagonal handle and ebony ferrule are well-proportioned for the blade and sit comfortably in a pinch grip.

    What Customers Are Saying: The one reviewer - someone who has used a number of serious Japanese knives - describes the experience of first using this knife as the same kind of moment they had when they first picked up a real Japanese knife. The sandblasted and polished Damascus texture is called out as genuinely unique, the edge sharpness out of the box as excellent, and the balance and dexterity in hand as outstanding. They specifically noted they will be looking for more from Katayama-san.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-bunka-165mm-245.png&&&5&&&||&&&||&&&@@@ katayama&&&KY-104&&&Katayama VG10 Gyuto 210mm&&&The apprenticeship tradition in Japan produces blacksmiths who learn not by instruction alone but by years of doing the same work alongside a master until the standard becomes instinctive. Katayama-san spent eight years under Saji-san in Echizen before striking out on his own in April 2021. We were his first international customer - the relationship started when we reached out before he had even fully launched, and the quality of what he sent confirmed what we suspected from the early work. The VG10 Damascus collection is his debut, and the 210mm gyuto is the knife that shows the full range of what he has built.

    The gyuto (Japan's all-purpose chef knife) at 210mm is the format that demands the most from the maker - it has to work through proteins, handle volume vegetable prep, stay nimble for detail work, and do all of it consistently. At 180g with a 3mm spine and 53mm blade height, this is a well-balanced, moderately weighted knife that cooks who prefer something with presence in the hand will appreciate. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 grind and the stainless Damascus cladding is sandblasted then polished to bring out the pattern with a tangible depth that flat-polished Damascus does not have. The kiyaki octagonal handle and ebony ferrule are a clean, attractive pairing. At 216mm actual blade length it has good reach without requiring a longer knife.

    What Customers Are Saying: The one reviewer purchased this knife specifically as a stainless option for a cook who found carbon steel care intimidating. The verdict is clear: the knife is described as gorgeous, light in the hand, nimble, well-balanced, and a genuine pleasure to use. It is praised as an outstanding stainless option for cooks who want real Japanese knife performance without the reactive steel commitment - which is a fair and accurate summary of what VG10 Damascus from a well-trained Echizen blacksmith delivers.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-210mm-141.png&&&5&&&||&&&||&&&@@@ katayamasg2&&&KY-105&&&Katayama VG10 Gyuto 240mm&&&The 240mm gyuto (Japan's all-purpose chef knife) is where reach becomes a genuine advantage. More blade length means longer, more efficient strokes through proteins and larger produce, fewer repositioning passes on extended prep work, and the kind of board feel that shorter knives simply cannot replicate. Katayama-san trained for eight years under Saji-san in Echizen before launching his own workshop in 2021, and this 240mm is the largest knife in his debut VG10 suminagashi (flowing water Damascus) line. The cladding pattern on this version - listed as suminagashi - has the same underlying character as the Damascus across the rest of the line: stainless layers etched and finished to reveal a flowing, layered surface with genuine visual depth.

    At 244mm blade length, 194g, and a 3mm spine, this is a knife that has the presence and reach for serious prep work while remaining well-balanced in the pinch grip. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 even grind - approachable to sharpen on quality water stones and low-maintenance as stainless steel in daily use. Hand-engraved kanji on the blade face adds a finishing detail that reflects the care Katayama-san brings to every part of the knife. The kiyaki octagonal handle and ebony ferrule are well-matched in proportion and sit comfortably through extended prep sessions.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-240mm-160.png&&&0&&&||&&&||&&&@@@ katayama1&&&KY-103&&&Katayama VG10 Nakiri 160mm&&&The nakiri (Japan's dedicated vegetable knife) is a natural fit for the Katayama Damascus construction. A flat-profiled blade designed for push cuts through vegetables does not need the belly of a gyuto or the pointed tip of a bunka - it needs full board contact, good blade height for knuckle clearance, and a surface finish that aids food release. The sandblasted and polished stainless Damascus cladding on Katayama-san's knives delivers on the last point with a texture that contributes both visual character and a slightly reduced contact surface on the jigane (outer cladding steel). Katayama-san trained under Saji-san in Echizen for close to a decade before launching his own workshop in 2021.

    At 161mm blade length with 50mm of height and a 3mm spine, this is a compact but well-proportioned nakiri - light enough at 150g to stay nimble through extended prep sessions, with enough blade height for comfortable push cuts without knuckle contact. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 even grind, approachable on quality water stones and low-maintenance as stainless steel in daily kitchen use. The kiyaki octagonal handle and ebony ferrule sit well together visually and feel comfortable in a pinch grip through longer work at the board.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-nakiri-160mm-230.png&&&0&&&||&&&||&&&@@@ kavgpe13&&&KY-100&&&Katayama VG10 Petty 135mm&&&Katayama-san spent nearly a decade training under Saji-san in Echizen - one of the longest apprenticeships in a region already known for taking the craft seriously. When he finally launched his own workshop in April 2021, CKTG was his first international customer. The debut collection is built around VG10 stainless Damascus, and the quality of what he produced from the start reflects the depth of that training. The stainless Damascus cladding is sandblasted and polished in a way that gives the surface a tangible, layered texture - not a flat mirror or a simple pattern, but something with genuine character that improves the more closely you look at it.

    The petty is where the precision of Katayama-san's work is most visible. At 137mm with a 2mm spine, this is a compact, nimble knife built for in-hand work on fruit, aromatics, and small ingredients, and for detail cuts at the board that a larger knife cannot manage accurately. The VG10 core at 61 HRC is hammer forged san-mai and ground 50/50, producing an even bevel that is accessible for cooks at any skill level while delivering genuine sharpness. The kiyaki octagonal handle with ebony ferrule is a refined combination - warm-toned wood against dark ebony, both materials well-matched to the blade in both proportion and visual character.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-petty-135mm-224.png&&&0&&&||&&&||&&&@@@ kavgsa16&&&KY-101&&&Katayama VG10 Santoku 165mm&&&The Damascus finish on these knives does something that most Damascus cladding does not. Katayama-san sandblasts and then selectively polishes the stainless cladding, removing a controlled amount of the softer outer layer to reveal the underlying pattern in a way that has genuine tactile depth - the surface feels different from a standard polished Damascus, and the effect under light is equally unusual. He trained for close to a decade under Saji-san in Echizen before launching his own workshop in April 2021, and CKTG was among his first overseas accounts. The quality of his debut collection reflects that background directly.

    The santoku (three virtues) at 165mm is the most versatile format in the lineup - flat enough at the heel for efficient push cuts through dense vegetables, with enough belly to handle rocking motions on aromatics and soft proteins. At 122g and a 2mm spine it is genuinely light and fast, the kind of knife that does not fatigue the hand through extended prep sessions. The VG10 core at 61 HRC is hammer forged san-mai, ground 50/50 for an even bevel that sharpens back predictably on quality water stones. The 51mm blade height gives good knuckle clearance for most hands. The kiyaki octagonal handle and ebony ferrule are a considered pairing - natural warmth against dark contrast, proportioned well for the blade size.

    What Customers Are Saying: The one reviewer calls the finish remarkable and unlike anything they have seen - specifically noting the surface texture of the sandblasted and polished cladding as something that makes the knife stand apart visually. The knife is described as lightweight and nimble with an edge that produces a sharp, wicked result. VG10 is praised for being approachable to sharpen while still performing well, which is a fair summary of what the steel delivers.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-santoku-165mm-254.png&&&5&&&||&&&||&&&@@@ kaasbu161&&&D-510&&&Kato AS Bunka 165mm&&&Bunka knives are gaining in popularity. Their compact length, tall height, and reverse tanto-style tips make them perfect all-arounders in many home and professional kitchens. They are fun to use for many styles of cutting and chopping, and the pointed delicate tips make them great for fine detail work like garnish prep. These knives are tight, fast, and dexterous in use. Plus they look so cool!

    The Kato AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his small crew. They are made with a core of Aogami Super steel, which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.

    Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely handmade.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even (See Choil Shot)
  • Weight: 4.4 oz (125 g)
  • Blade Length: 165 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-bunka-165mm-142.png&&&5&&&||&&&||&&&||@@@ kaasgy18&&&D-504&&&Kato AS Gyuto 180mm&&&Kanehiro Uchi Hamono was founded by Mr. Kintaro Kato in 1928. The company is based in one of the four famed Japanese knife making meccas, Takefu Village in Echizen. The Kanehiro Company then moved into the hands of famed blacksmith Yoshimi Kato.

    The Kanehiro AS Gyuto 180mm is a fine knife made from one of our most popular steels, Aogami Super. AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is then clad with soft stainless alloy. This lamination adds strength and protects the knife from reacting with acids or moisture. You still need to take care of the exposed edge and spine. The cladding is given a nashiji (pear skin) finish.

    This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it...more fun!

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Aogami Super
  • Cladding: Stainless Steel
  • Engraving: Laser Engraved
  • Edge Grind: Even
  • Weight: 4.8 oz (136 g)
  • Blade Length: 187 mm
  • Total Length: 327 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 45 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-180mm-117.png&&&0&&&||&&&||&&&||@@@ kawa21&&&D-505&&&Kato AS Gyuto 210mm&&&The Kato AS gyuto 210mm combines the legendary edge-taking and edge-holding properties of a Hitachi Aogami Super carbon steel core with the easy maintenance of stainless steel cladding. The knife is masterfully handcrafted by Takefu village master blacksmith Yoshimi Kato with an attractive nashiji finish. This line is a favorite among culinary professionals for its tireless performance in high-volume applications. As this is a handmade knife, dimensions can vary. The knife comes with an octagonal handle with a dark brown pakka wood ferrule.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even (See Choil Photo)
  • Weight: 5.1 oz (146 g)
  • Blade Length: 215 mm
  • Total Length: 357 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-210mm-228.png&&&5&&&||&&&||&&&||@@@ kaasgy270&&&D-506&&&Kato AS Gyuto 240mm&&&This is a new version of an old favorite with several small changes. First, Kato-San is using a curved choil on the knife. Also, the engraving is now laser etched. The handle was updated to a maple octagonal with an improved finish. When the Kato AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today, enthusiasts and pros are more spoiled for choice in knives with this construction, but the Kato AS remains a favorite. It has earned a reputation for outstanding performance in high-volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even See Choil Shot
  • Weight: 6.2 oz (176 g)
  • Blade Length: 241 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-240mm-149.png&&&5&&&||&&&||&&&||@@@ kawa16&&&D-502&&&Kato AS Nakiri 165mm&&&The nakiri is a knife designed for cutting vegetables. Performing well in this task demands extraordinary craftsmanship in the grind of the knife and a high quality steel capable of taking an excellent edge. The Kato AS lineup is known for excellence in both these categories, with outstanding craftsmanship by master blacksmith Yoshimi Kato and the extraordinary performance of the Aogami Super carbon steel core. For added convenience, the knife is clad in low maintenance stainless steel finished in an attractive nashiji (pear skinned) surface.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even (See Choil Photo)
  • Weight: 5.5 oz (156 g)
  • Blade Length: 159 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 51 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-nakiri-165mm-172.png&&&5&&&||&&&||&&&@@@ kawa15&&&D-501&&&Kato AS Petty 150mm&&&Few knives can deliver both the characterful, handcrafted aesthetics and high performance of this Kato AS 150mm petty. The knife is handmade by master blacksmith Yoshimi Kato and is finished with a rustic nashiji surface. The cladding steel is low-maintenance stainless steel. A high performance grind and the keen edge taking and durable edge holding of Hitachi Aogami Super steel make this knife a pleasure to use. Please note that as a handcrafted knife, each knife will vary somewhat in dimension. Additionally, Aogami Super steel is a carbon steel and will patina with normal use.

  • Blacksmith: Kato San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AS
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Keyaki Wood Octagonal
  • Ferrule: Brown Pakka Wood
  • Weight: 2.3 oz (66 g)
  • Blade Length: 150 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Edge Grind: Even&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-petty-150mm-205.png&&&4.5&&&||&&&||&&&||@@@ kasa16&&&D-503&&&Kato AS Santoku 165mm&&&This knife exhibits the refined, rustic, handcrafted aesthetics the Kato AS lineup is known for in the handy package of a 165mm santoku. Along with the Kanehiro AS beauty comes a high-performance grind and the outstanding performance of Hitachi’s Aogami Super steel in the core. While Aogami Super steel is a carbon steel and will patina with use, maintenance is easy thanks to the stainless steel cladding on this knife. Since these knives are made by hand, dimensions may vary between any two examples.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even (See Choil Photo)
  • Weight: 5.0 oz (142 g)
  • Blade Length: 170 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-santoku-165mm-143.png&&&5&&&||&&&||&&&||@@@ kasu271&&&D-507&&&Kato AS Sujihiki 270mm&&&The Kato AS Sujihiki 270mm is a long, elegant slicer designed for clean, precise cuts through proteins and larger ingredients. Handcrafted by Kato-san in Echizen, Japan, this knife features a san-mai construction with a core of Aogami Super carbon steel clad in stainless steel. The stainless cladding helps reduce maintenance while allowing the exposed core steel at the edge to take on a beautiful patina with use.

    Aogami Super (AS) is prized among knife enthusiasts for its ability to take extremely sharp edges and hold them through long prep sessions. This makes it an excellent steel choice for a sujihiki, where smooth draw cuts and edge retention are especially important. The blade features a rustic nashiji finish and an even double-bevel grind that provides excellent cutting performance while maintaining good food release. Each knife is handcrafted, so slight variations in size, weight, and finish are normal and part of the character of a handmade Japanese knife.

    Care Instructions: Hand wash and dry immediately after use. Do not put in the dishwasher or leave soaking in water. Use on wood or rubber cutting boards only and avoid cutting hard foods such as bones or frozen items. Carbon steel will develop a natural patina with use.

  • Blacksmith: Kato San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Aogami Super (AS) Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even Double Bevel (See Choil Photo)
  • Engraving: Laser
  • Weight: 5.9 oz (168 g)
  • Blade Length: 269 mm
  • Total Length: 417 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 40 mm
  • Handle: Keyaki Octagonal&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-sujihiki-270mm-212.png&&&5&&&||&&&||&&&||@@@ kagibu16&&&D-708KY&&&Kato Ginsan Bunka 165mm&&&Kanehiro Uchi Hamono, founded in 1928 in Takefu Village, Echizen, Japan, is a renowned knife-making company. Originally led by Kanehiro himself, it later came under the stewardship of the esteemed blacksmith Hiroshi Kato, holder of the Certification of the Traditional Craftsmen. Recently, Yoshimi Kato, son of Hiroshi Kato, has taken over the reins of the Kanehiro Knife Company.

    One of our favorite choices is the Ginsan steel due to its exceptional balance of sharpness and durability. This steel is easy to use and maintain, providing a pleasant cutting experience. The blade features a G-3 core, enveloped by a softer stainless steel cladding with an attractive nashiji (pear skin) finish. Unlike high carbon steel blades, this knife requires less rigorous cleaning and drying.

    The bunka blade showcases a purposeful design with a reverse tanto-style tip and a short, tall profile. It has gained popularity for its versatile capabilities, excelling in cutting, slicing, and chopping tasks.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Keyaki Octagonal
  • Engraving: Laser Engraved
  • Edge: Even Grind (See Choil Photo)
  • Weight: 4.5 oz (128 g)
  • Blade Length: 172 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-bunka-165mm-143.png&&&5&&&||&&&||&&&@@@ kagigy21&&&D-705KY&&&Kato Ginsan Gyuto 210mm&&&Yoshimi Kato works at Takefu Knife Village in Echizen, one of the most respected knife-making cooperatives in Japan, and has built a reputation as one of the most technically accomplished blacksmiths in the region. His work is known for precise heat treatment, exceptional grind consistency, and a level of fit and finish that punches well above the price in every line he produces. The Ginsan series represents Kato at his most practical — a hammer-forged san mai knife built around Hitachi Ginsan (Silver #3) steel, chosen specifically for cooks who want the sharpening response and edge quality of a high-end carbon steel without the reactive care requirements that come with it.

    Ginsan is a low-maintenance stainless steel with enough carbon content to behave more like a semi-stainless in sharpening response and edge refinement — it gets genuinely sharp on water stones, holds that edge through sustained use, and responds well to stropping between sessions in a way that most conventional stainless steels cannot match. The blade is hammer forged with a stainless nashiji (pear skin) cladding that gives the knife a textured, understated surface with good food release characteristics. With a 214mm blade length and 46mm height, the knife has real presence — flat enough in profile for efficient push cutting, tall enough for solid knuckle clearance, and weighted at 5.2 oz to feel authoritative without becoming tiring. The octagonal keyaki handle is fitted with a black pakka wood ferrule and sits naturally in the pinch grip. The engraving is laser-etched. Dimensions will vary between knives as this is a handmade item.

    What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the Kato lineup. One owner describes it as the best knife they have used across three years of trying other options — a workhorse that handles soft and hard products equally well and stays sharp all day without any rust. A second reviewer describes being surprised by how close it performs on soft product despite the thicker grind, and praises the Ginsan for getting very sharp very easily and responding exceptionally well to stropping. A third reviewer notes the flatter profile, the edge retention, the weight, and the nashiji finish in succession — all positives — and mentions filing the choil lightly as a left-handed user, finding the knife so well weighted that it remains genuinely enjoyable to use.

    Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly — the steel responds well and rewards consistent maintenance with an edge that holds through serious use. Treat the keyaki handle periodically with camellia or board oil to keep the wood from drying out.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Workshop: Takefu Knife Village
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan Silver #3 (G-3)
  • Cladding: Stainless Nashiji (Pear Skin)
  • Edge Grind: Double Bevel
  • Handle: Octagonal Keyaki
  • Ferrule: Black Pakka Wood
  • Weight: 5.2 oz (148 g)
  • Blade Length: 214 mm
  • Total Length: 353 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-210mm-124.png&&&5&&&||&&&@@@ kagigy24&&&D-706KY&&&Kato Ginsan Gyuto 240mm&&&Ginsan steel - also known as Silver #3 - occupies a rare position in the Japanese knife world: it sharpens and performs much like a reactive carbon steel while offering corrosion resistance close to standard stainless. That combination makes it a natural fit for Yoshimi Kato, a master blacksmith at Takefu Village Cooperative in Echizen who is one of the most respected craftsmen CKTG works with. Kato is a part owner of the Takefu Village Cooperative, trained Syungo Ogata for seven years, and created the Yoshimi Hino line exclusively for this site. His work consistently reflects decades of craft at the highest level.

    This 240mm gyuto uses a San Mai construction with a Ginsan core clad in soft stainless steel and finished in a nashiji (pear skin) surface that gives the blade a traditional, understated look. The spine carries some thickness at the heel and tapers well toward the tip, giving the knife presence and a confident feel in the hand while still cutting cleanly behind the edge. The octagonal handle is turned from light keyaki wood with a black pakka wood ferrule - a classic combination that balances well and wears comfortably over long prep sessions. The kanji engraving has been updated to laser etching for durability.

    What Customers Are Saying: Reviewers consistently praise the knife for its fit and finish, noting the handmade quality is immediately apparent - not something that comes off a factory line. The Ginsan steel draws strong praise for sharpening easily and holding its edge for months between sessions, with one home cook reporting he sharpens every three to four months and could likely go longer. Several buyers mention the profile and handle comfort as standout features, and one reviewer purchased this as his very first knife from CKTG over ten years ago and still uses it daily as one of his favorites.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu, Japan
  • Workshop: Takefu Knife Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan (Silver #3)
  • Cladding: Stainless
  • Finish: Nashiji (Pear Skin)
  • Handle: Keyaki Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 6.7 oz (192 g)
  • Blade Length: 243 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm

    Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required. &&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-240mm-144.png&&&5&&&||&&&@@@ kagina16&&&D-702KY&&&Kato Ginsan Nakiri 165mm&&&The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.

    The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.

    Kato-san makes these knives using a core of Ginsan stainless steel, which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from keyaki wood and pakka wood finishes off this great package.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Keyaki Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge: Even Grind (See Choil Shot)
  • Weight: 5.1 oz (144 g)
  • Blade Length: 157 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 50 mm&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-nakiri-165mm-141.png&&&5&&&||&&&||&&&@@@ kagisa16&&&D-703KY&&&Kato Ginsan Santoku 170mm&&&Blacksmith Yoshimi Kato fashions this blade out of Ginsan steel. It is also known as Silver 3 steel, Ginsanko or Gin3. Ginsanko is a stainless steel made by Hitachi Metals. It is a fine grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening of a classic carbon steel. Ginsan steel is an excellent stainless steel for forging and, in the hands of a skilled smith like Kato-san, it is a very similar alloy to white steel in terms of edge formation and sharpness.

    The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish, which adds to the aesthetic appeal while aiding with food release.

    The santoku knife is a really efficient all-around kitchen blade. It has an agile feel that, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to "three virtues," and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Keyaki Octagonal
  • Edge: Even Grind (See Choil Photo)
  • Weight: 4.1 oz (118 g)
  • Blade Length: 172 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 46 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-santoku-170mm-141.png&&&5&&&||&&&||&&&||@@@ kanasubu15&&&KatoNashiji-Bunka&&&Kato Nashiji Suminagashi Bunka 170mm&&&The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.

    Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful Damascus, or suminagashi, pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.

    Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.6 oz (158 g)
  • Blade Length: 174 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm
  • Handle is updated--trust the photos&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-bunka-170mm-186.png&&&5&&&||&&&||&&&@@@ kanasugy21&&&KatoNashiji-Gyuto210&&&Kato Nashiji Suminagashi Gyuto 210mm&&&Yoshimi Kato is the son-in-law of Hiroshi Kato and has worked for him for many years. He recently took over the business and is making quality knives for several brands, just as his father-in-law did. He works at Takefu Knife Village cooperative, home of some of the world's greatest blade makers.

    The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it's good for pushers and rockers. The blade height is about 47mm, which is on the short side for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.

    The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture.

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 6.4 oz (182 g)
  • Blade Length: 215 mm
  • Total Length: 357 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-210mm-262.png&&&5&&&||&&&||&&&||@@@ kanasugy24&&&KatoNashiji-Gyuto240&&&Kato Nashiji Suminagashi Gyuto 240mm&&&The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.

    Yoshimi Kato recently took over his father-in-law's business and, like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion-resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.

    A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It's a great looker, and a great performer!

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 6.1 oz (174 g)
  • Blade Length: 243 mm
  • Total Length: 393 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm&&&&&&415&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-240mm-257.png&&&5&&&||&&&||&&&||@@@ kavgnakobu13&&&KatoNashiji-KoBunka&&&Kato Nashiji Suminagashi Ko-Bunka 135mm&&&There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

    Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands including Masakage and Kanehiro. This line is a new addition to his canon and we are very impressed with their quality of grinds, fit and finish, and overall aesthetic appeal. They are made from the ever popular stainless steel called VG-10, which is known for its great edge taking and holding characteristics.

    VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great-looking nashiji (pear skin) finish. It is coupled to a very good-looking walnut octagonal handle with a pakka wood ferrule.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Edge Steel: VG10
  • Cladding: Stainless Damascus
  • Edge: Even 50/50
  • Weight: 2.6 oz (74 g)
  • Blade Length: 129 mm
  • Total Length: 257 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 33 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-ko-bunka-135mm-225.png&&&5&&&||&&&||&&&@@@ kavgnana17&&&KatoNashiji-Nakiri&&&Kato Nashiji Suminagashi Nakiri 160mm&&&Nakiri knives have become very popular in the USA with both professional and home chefs. They are employed almost exclusively for cutting vegetables. The classic oblong shape is the main feature of the knife, as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.

    Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel, which has been hammer forged to create a lovely damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.

    We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless
  • Weight: 5.7 oz (164 g)
  • Blade Length: 160 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm
  • Handle: Walnut Octagonal (new--trust the photos)
  • Ferrule: Buffalo Horn&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-nakiri-160mm-191.png&&&5&&&||&&&||&&&@@@ kavgnape12&&&KatoNashiji-Petty120&&&Kato Nashiji Suminagashi Petty 120mm&&&Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.

    The Kato Nashiji Suminagashi Petty 120mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.

    Despite its compact size, this petty is a capable and versatile tool around the kitchen. It excels at in-hand work such as trimming, peeling, garnishing, and other fine detail tasks, while its rigid blade and clean grind allow it to move effortlessly through herbs and small ingredients. Light, precise, and easy to control, this is a fun yet highly functional knife that quickly becomes a favorite for small prep. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.

  • Blacksmith: Yoshimi Kato
  • Made In: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG-10 Stainless
  • Cladding: Stainless Damascus
  • Edge Grind: 50/50
  • Weight: 2.0 oz (58 g)
  • Blade Length: 121 mm
  • Total Length: 249 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Walnut with Buffalo Horn Ferrule (see photos)&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-120mm-236.png&&&0&&&||&&&||&&&||@@@ kavgdawa15&&&KatoNashiji-Petty150&&&Kato Nashiji Suminagashi Petty 150mm&&&Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.

    The Kato Nashiji Suminagashi Petty 150mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.

    With its longer 150mm edge length, this petty offers added reach and versatility while retaining the precision and control Kato san is known for. It performs beautifully for both in-hand work and light board tasks such as slicing fruit, trimming proteins, prepping vegetables, and handling detail-oriented kitchen jobs. The blade is rigid and responsive, allowing it to move effortlessly through herbs and small ingredients. Balanced, precise, and highly functional, this is a versatile petty that feels at home in a wide range of kitchen tasks. The Kato Nashiji Suminagashi Petty 150mm is an easy recommendation.

  • Blacksmith: Yoshimi Kato
  • Made In: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG-10 Stainless
  • Cladding: Stainless Damascus
  • Edge Grind: 50/50
  • Weight: 2.8 oz (80 g)
  • Blade Length: 150 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-150mm-183.png&&&0&&&||&&&||&&&||@@@ kanasusa16&&&KatoNashiji-Santoku&&&Kato Nashiji Suminagashi Santoku 165mm&&&Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.

    He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.

    The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus, which then transforms to a great-looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut handle with buffalo horn ferrule completes this very attractive package.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.4 oz (154 g)
  • Blade Length: 172 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm
  • New Handles, Trust Photos&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-304.png&&&0&&&||&&&||&&&||@@@ mayukobu13&&&KatoNashiji-Santoku-Wenge&&&Kato Nashiji Suminagashi Santoku 165mm Wenge&&&Following in the footsteps of an illustrious father-in-law is never easy, but blacksmiths have done this for generations, and most seem to flourish and grow in this situation. Yoshimi Kato apprenticed under his father-in-law, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.

    He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.

    The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal wenge, octagonal handle with buffalo horn ferrule completes this very attractive package.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.4 oz (154 g)
  • Blade Length: 172 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 46 mm
  • New Handles, Trust Photos&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-wenge-1.png&&&5&&&||&&&||&&&@@@ kanasusu27&&&KatoNashiji-Suji270&&&Kato Nashiji Suminagashi Sujihiki 270mm&&&Yoshimi Kato, who has recently taken the reins of his father-in-law’s esteemed business, continues the family tradition of crafting high-quality knives for various brands as well as a unique line exclusively for us. Kato-San hones his craft at the renowned Takefu Knife Village in Echizen, Japan, where he produces knives under notable names like Kanehiro and Masakage. Among the materials he works with, VG-10 stainless steel stands out as one of his favorites, widely admired in the world of Japanese knife making.

    VG-10 steel is prized for its exceptional edge retention and outstanding resistance to wear and corrosion. The core of the blade is encased in a soft stainless steel cladding, making the knife easy to maintain. Its aesthetic appeal is equally impressive, featuring a beautifully etched Damascus pattern on the lower blade, which transitions into a nashiji (pear skin) finish on the upper surface.

    Paired with a traditional octagonal walnut handle and a black buffalo horn ferrule, this knife is not only a high-performing tool but also a work of art. Its perfect balance of form and function ensures a superior cutting experience every time.

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 6.9 oz (196 g)
  • Blade Length: 266 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 40 mm&&&&&&415&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-sujihiki-270mm-238.png&&&0&&&||&&&||&&&||@@@ kabl2gy18&&&KB2-G18BW&&&Kawasaki Blue #2 Gyuto 185mm&&&The 185mm gyuto (Japan's all-purpose chef knife) occupies a specific place in the lineup - longer than a santoku and more capable across proteins and larger produce, but shorter than a 210mm and correspondingly more agile in tighter kitchen spaces or for cooks who prefer a lighter, more responsive knife over a longer one. Kawasaki Kajiya builds this one in Shiroishi-cho, Saga Prefecture, Kyushu, in a family forge that has been producing Blue #2 carbon steel knives for over 100 years, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. Iron cladding, kurouchi (black finish, as-forged surface) finish, san mai construction - the same foundation as every knife in the lineup.

    At 186mm blade length with 44mm height and a 3mm spine, the 185mm gyuto is a practical everyday knife with the belly profile needed for rocking cuts and the pointed tip for detail work. Blue #2 (Aogami 2) holds its edge reliably through demanding prep sessions and responds well to quality water stones when the time comes to resharpen. The walnut octagonal handle with black plastic ferrule is comfortable in a pinch grip through extended sessions. At 136g it has a confident, grounded feel without being heavy. Photos by Gustavo Bermudez.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-185mm-48.png&&&0&&&||&&&||&&&@@@ kabl2gy21&&&KB2-G21BW&&&Kawasaki Blue #2 Gyuto 210mm&&&The 210mm gyuto (Japan's all-purpose chef knife) is the full expression of the Kawasaki Kajiya Blue #2 line. It is the largest knife in the lineup, the one that handles the widest range of tasks, and the format that most clearly demonstrates what a century-old family forge from Saga Prefecture can do with Blue #2 carbon steel, iron cladding, and a kurouchi (black finish, as-forged surface) finish applied by hand. Mr. Kawasaki and his nephew Mr. Mizokami work together in Shiroishi-cho on Kyushu, carrying forward a tradition that is now four generations deep - and the petty review from a collector who owns Matsubara and Yoshikazu Tanaka knives suggests the 210mm is worth the same attention.

    At 215mm blade length with 45mm height and a 3mm spine, this is a well-proportioned all-purpose gyuto - enough reach for proteins and larger produce, enough height for knuckle clearance and bench-scraping, and a belly profile that accommodates both rocking and push cut technique. Blue #2 holds its edge well through demanding prep sessions and sharpens back cleanly on quality water stones. The walnut octagonal handle and black plastic ferrule are comfortable in a pinch grip through extended use. At 148g the balance is solid and planted without being fatiguing. This knife carries the full character of the Kawasaki Kajiya Blue #2 construction in its most capable format.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-210mm-48.png&&&0&&&||&&&||&&&@@@ kawasaki2&&&KB2-N16BW&&&Kawasaki Blue #2 Nakiri 165mm&&&The nakiri (Japan's dedicated vegetable knife) is where a carbon steel knife with iron cladding shows its character most clearly over time. The flat profile means edge-to-board contact across the full length of each push cut, and a knife that holds its edge well makes a noticeable difference through extended vegetable prep. Blue #2 (Aogami 2) is the right steel for this application - the added chromium and tungsten over White steel give it better edge retention at a hardness that still sharpens back readily on quality water stones. Kawasaki Kajiya has been forging with it for over 100 years in Shiroishi-cho, Saga Prefecture, Kyushu, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami.

    At 160mm with 45mm blade height and a 3mm spine, this is a standard-sized nakiri with well-considered proportions - enough height for knuckle clearance and bench-scraping, enough length for efficient prep without being unwieldy. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina alongside the reactive Blue #2 core at the edge, and the walnut octagonal handle with black plastic ferrule is a cleaner, more refined fit-out than the ho wood oval on the White #1 lineup. Photos by Gustavo Bermudez.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-nakiri-165mm-100.png&&&0&&&||&&&@@@ kawasaki1&&&KB2-S13BW&&&Kawasaki Blue #2 Santoku 135mm&&&Blue #2 (Aogami 2) carbon steel sits at the top of the Hitachi Blue Paper family below Aogami Super - bringing better edge retention and slightly improved corrosion resistance compared to White steel while keeping the sharpening response and cutting feel that make carbon steel the choice of serious cooks. Kawasaki Kajiya produces the Blue #2 line from their family forge in Shiroishi-cho, Saga Prefecture, Kyushu - a shop over 100 years old, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. Same traditional construction as their White #1 line: iron cladding, kurouchi (black finish, as-forged surface) finish, san mai, hand-forged from start to finish. The walnut octagonal handle with black plastic ferrule is cleaner and more refined than the traditional ho wood handle on the White #1 line.

    At 136mm and 40mm blade height the compact santoku (three virtues) sits at the smaller end of the format - nimble and maneuverable, good for kitchens where space is tight or cooks who prefer a shorter blade for everyday prep. The flat heel profile handles push cuts cleanly and the gentle belly accommodates rocking technique when needed. Blue #2 is a forgiving carbon steel to sharpen and maintain - the edge comes up well on quality water stones and the slightly higher chromium compared to White steel means the reactive surface is a little more tolerant of brief lapses in drying care. Photos by Gustavo Bermudez.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-135mm-48.png&&&0&&&||&&&||&&&@@@ kabl2sa16&&&KB2-S16BW&&&Kawasaki Blue #2 Santoku 165mm&&&The standard santoku (three virtues) format at 165mm is where the Kawasaki Kajiya Blue #2 lineup shows its most versatile side. Long enough for the full range of everyday prep work, compact enough to stay nimble and precise, the santoku handles vegetables, proteins, and aromatics without asking the cook to think about which knife to reach for. Kawasaki Kajiya builds these in Shiroishi-cho, Saga Prefecture, on Kyushu, in a family forge that has been producing knives for over 100 years. Mr. Kawasaki leads the shop in its third generation alongside his nephew Mr. Mizokami as the fourth, working with Blue #2 (Aogami 2) carbon steel, iron cladding, and a kurouchi (black finish, as-forged surface) finish throughout the lineup.

    At 160mm blade length with 45mm height and a 3mm spine, this is a well-proportioned santoku - the kind of knife that feels right from the first session and keeps feeling right the longer you use it. The Blue #2 core takes a clean, sharp edge and holds it better than White steel across an equal sharpening cycle, and the iron cladding develops its own character alongside the reactive core over time. The walnut octagonal handle with black plastic ferrule is comfortable in extended use and well-matched to the blade. Photos by Gustavo Bermudez.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-165mm-48.png&&&0&&&||&&&||&&&@@@ kawasaki&&&KB2-T11BW&&&Kawasaki Blue #2 Tall Petty 110mm&&&The difference between White #1 and Blue #2 (Aogami 2) carbon steel is a matter of degree and character. White #1 is the purer, more reactive steel - exceptionally responsive on the stone, extremely sharp, but requiring attentive care. Blue #2 adds chromium and tungsten to the formula, which gives it better edge retention and a slight improvement in corrosion resistance while keeping the essential quality that makes Japanese carbon steel worth using: the ability to take and hold a genuinely sharp edge that stainless cannot replicate. Kawasaki Kajiya, a family blacksmith shop in Shiroishi-cho, Saga Prefecture, Kyushu, has been working with both steels for over 100 years. Now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami, the shop produces the Blue #2 line alongside the White #1 lineup - same construction, different steel, different character.

    The tall petty is the compact anchor of the Blue #2 lineup. At 110mm with 40mm blade height and a 2mm spine, it is a small knife with more board capability than the format usually offers. The extra height gives knuckle clearance, opens up rocking cuts, and makes the flat face useful for small bench-scraping work between cuts. Blue #2 at this construction level - iron cladding, kurouchi (black finish, as-forged surface) finish, san mai - is a working knife with genuine character that develops a patina and becomes more interesting over time. The walnut octagonal handle and black plastic ferrule are a step up from the ho wood oval on the White #1 line, with a more contemporary feel. Photos by Gustavo Bermudez.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-tall-petty-110mm-48.png&&&0&&&||&&&||&&&@@@ kabl2pe14&&&KB2-P14BW&&&Kawasaki Kajiya Blue #2 Petty 140mm&&&The review that came in on this petty is the kind that says more than a longer one could. An experienced knife buyer who owns Matsubara and Yoshikazu Tanaka knives - two of the most respected names in Japanese carbon steel - picks up a Kawasaki Kajiya Blue #2 petty expecting a fill-in knife and walks away ranking this small family forge from Saga Prefecture, Kyushu alongside the best blue steel makers she owns. Kawasaki Kajiya has been forging for over 100 years in Shiroishi-cho, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. That kind of endorsement from a serious collector is the most useful information a product page can carry.

    The petty at 143mm and 38mm blade height with a 2.5mm spine is a lean, capable knife for in-hand work and fine detail cuts at the board. Blue #2 (Aogami 2) carbon steel at this level of construction - iron cladding, kurouchi (black finish, as-forged surface) finish, san mai - delivers a genuinely sharp edge with the edge retention that Blue #2 is known for over White steel. The walnut octagonal handle with black plastic ferrule is well-fitted and comfortable. At 88g the knife is light enough for extended in-hand work without fatigue.

    What Customers Are Saying: One reviewer with an established collection of high-end blue steel knives including Matsubara and Yoshikazu Tanaka describes this petty as impressing well beyond expectations - easily handling fat trimming on pork chop, paper thin tip slices, and carrots with the kind of ease she associates with the top makers she collects. She rates this forge among the best blue steel blacksmiths she owns and notes she cannot wait to try more from this maker.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.

    Each knife is made by hand so measurements may vary.&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-blue-2-petty-140mm-1.png&&&5&&&||&&&||&&&@@@ kakawh1na16&&&KS1-N16BH&&&Kawasaki Kajiya White #1 Nakiri 160mm&&&A nakiri (Japan's dedicated vegetable knife) in White #1 carbon steel with iron cladding from a century-old family forge is a specific and compelling combination. White #1 (Shirogami 1) takes a genuinely sharp edge and sharpens back easily - qualities that matter most in a nakiri, where the knife is doing high-volume push cuts through dense vegetables and the edge is what determines whether the experience is effortless or laborious. Kawasaki Kajiya, working from their shop in Shiroishi-cho, Saga Prefecture, on Kyushu, has been building these knives in their third and fourth generation - Mr. Kawasaki and his nephew Mr. Mizokami - with the same construction throughout: White #1 core, iron cladding, kurouchi finish, ho wood oval handle.

    At 160mm with a 47mm blade height, 3mm spine, and 126g, this is a well-proportioned nakiri - flat enough to deliver full board contact on push cuts, tall enough for knuckle clearance and bench-scraping work between cuts, and substantial enough to feel planted through hard produce without being heavy. The iron cladding develops a protective patina alongside the reactive core over time, and the kurouchi (black finish, as-forged surface) on the jigane (outer cladding steel) adds a layer of surface protection that slows the early stages of patina formation. The ho wood oval handle and plastic ferrule are traditional, comfortable, and well-matched to the overall character of the knife. Each knife is made by hand so measurements may vary.

    Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is highly responsive to good sharpening technique.

    Each knife is made by hand so measurements may vary.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-nakiri-160mm-62.png&&&0&&&||&&&@@@ kakawh1pe14&&&KS1-P14BH&&&Kawasaki Kajiya White #1 Petty 140mm&&&The petty format is where a carbon steel blade of this quality shows its character most directly. Precise in-hand work on fruit, aromatics, and small ingredients demands an edge that is genuinely sharp and stays that way through a session - White #1 (Shirogami 1) delivers both. Kawasaki Kajiya has been forging with Hitachi White #1 for over a century in their family shop in Shiroishi-cho, Saga Prefecture, Kyushu. Mr. Kawasaki leads the shop in its third generation alongside his nephew Mr. Mizokami as the fourth, keeping all production in house with the kind of attention to craft that a small family operation can sustain in ways that larger manufacturers cannot.

    At 142mm with a 38mm blade height and a 2mm spine, this is a lean, precise petty - longer than the tall petty version but narrower, which gives it a faster, more dart-like feel in the hand for detailed work. The White #1 core is forged san-mai with iron cladding and finished with the kurouchi (black finish, as-forged surface) treatment that characterizes the whole lineup. The iron cladding and reactive core will develop a patina together as the knife is used, and the kurouchi surface on the jigane (outer cladding steel) is a natural protector for the softer iron around the hagane (inner core steel) at the edge. The ho wood oval handle and plastic ferrule are traditional and practical. Each knife is made by hand so measurements may vary.

    Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 responds exceptionally well to good sharpening technique.

    Each knife is made by hand so measurements may vary.&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-petty-140mm-52.png&&&0&&&||&&&@@@ kakawh1sa13&&&KS1-S13BH&&&Kawasaki Kajiya White #1 Santoku 135mm&&&White #1 (Shirogami 1) carbon steel is one of the purest tool steels Hitachi produces - a high-carbon alloy with an extremely fine grain structure that allows it to take a very sharp edge and sharpens back with a responsiveness that more complex alloy steels cannot match. Kawasaki Kajiya has been working with it for over a century in their small family forge in Shiroishi-cho, Saga Prefecture, Kyushu. Now in its third generation under Mr. Kawasaki with his nephew Mr. Mizokami as the fourth, the shop combines traditional blacksmithing technique with iron cladding and a kurouchi (black finish, as-forged surface) finish that gives these knives their characteristic rustic, handmade look.

    The 135mm santoku (three virtues) is the compact version of the format - shorter than the standard 165-170mm and sized for cooks who prefer a nimble, maneuverable knife for everyday prep rather than a longer blade. At 80g with a 3mm spine and 41mm blade height it has a solid, grounded feel on the board. The flat profile with a gentle belly handles both push cuts and rocking technique. White #1 at this level of construction and care rewards quality water stones with an edge that is noticeably sharper and more refined than most production knives can achieve, and the iron cladding develops its own distinct patina over time alongside the reactive core. The ho wood oval handle and plastic ferrule are traditional and comfortable.

    Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is highly responsive on the stone and rewards good technique.

    Each knife is made by hand so measurements may vary.&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-135mm-46.png&&&0&&&||&&&||&&&@@@ kakawh1sa16&&&KS1-S16BH&&&Kawasaki Kajiya White #1 Santoku 160mm&&&The 160mm santoku (three virtues) is the largest knife in the Kawasaki Kajiya White #1 lineup - the one that shows the full character of the construction at a size practical for everyday use across vegetables, proteins, and general kitchen prep. Kawasaki Kajiya works from Shiroishi-cho in Saga Prefecture, Kyushu, where the shop has been producing blades for over 100 years. Now in its third generation under Mr. Kawasaki with his nephew Mr. Mizokami representing the fourth, the shop keeps production in house and works with Hitachi White #1 (Shirogami 1) carbon steel throughout - iron cladding, kurouchi (black finish, as-forged surface) finish, and the kind of careful hand-forging that only a small family operation maintains at this level.

    At 159mm with a 47mm blade height and 3mm spine, the proportions here are generous for a santoku - tall enough for real knuckle clearance and bench-scraping, long enough to handle most prep tasks without repositioning. At 124g it is moderate in weight - not a laser, but not heavy either, with a balance that suits both push cut and rocking technique across the full range of kitchen work. The White #1 core takes a sharp, refined edge and responds well to quality water stones, and the iron cladding develops its own patina alongside the reactive core over time. The ho wood oval handle and plastic ferrule are traditional and proportioned well for the blade. Each knife is made by hand so measurements may vary.

    Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 rewards good sharpening technique with a superb edge.

    Each knife is made by hand so measurements may vary.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-160mm-62.png&&&0&&&||&&&@@@ kakawh1tape1&&&KS1-T11BH&&&Kawasaki Kajiya White #1 Tall Petty 110mm&&&Kawasaki Kajiya is a small family blacksmith shop in Shiroishi-cho, Saga Prefecture, on the island of Kyushu - a region with its own distinct knife-making tradition separate from the better-known centers of Sakai and Echizen. The shop has been producing blades for over 100 years and is now in its third and fourth generations, led by Mr. Kawasaki alongside his nephew Mr. Mizokami. They work with Hitachi White #1 (Shirogami 1) carbon steel throughout their lineup - one of the purest carbon steels produced by Hitachi, prized for its extremely fine grain structure, exceptional sharpness, and a sharpening response that produces a refined edge with relative ease. Iron cladding and a kurouchi (black finish, as-forged surface) complete the construction, giving these knives the kind of handmade character that only a small family forge can produce.

    The tall petty is the most compact knife in the White #1 lineup - 110mm of blade length with a 40mm height that is notably tall for the format. That extra height makes the knife more capable at the board than a standard petty: the flat section handles push cuts through small vegetables, the belly opens up rocking motions, and the height gives knuckle clearance that narrower petty profiles lack. At 64g with a 2mm spine it is light and responsive. The ho wood oval handle and plastic ferrule are traditional and practical. This is a knife for cooks who want real Japanese carbon steel performance in a compact, precise format, and a family forge with a century of history behind it.

    Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is one of the most responsive steels on the stone and rewards careful sharpening with a superb edge.

    Each knife is made by hand so measurements may vary.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-tall-petty-110mm-46.png&&&0&&&||&&&||&&&@@@ kielcagy21&&&KEC-G210&&&Kikuichi Elite Carbon Gyuto 210mm&&&The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi has been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light in the hand. The finely finished black pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and three rivets.

    210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant, but it will discolor if not dried carefully between uses.

  • Weight: 5.6 oz (160 g)
  • Edge Length: 215 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-210mm-255.png&&&5&&&||&&&||&&&@@@ kielcagy24&&&KEC-G240&&&Kikuichi Elite Carbon Gyuto 240mm&&&One review, brief but genuine. Three paragraphs. Kikuichi is one of the oldest cutlery brands in Japan — that history is the story to lead with. The SK-5 carbon steel and the Sakai production location are also worth highlighting clearly since the existing copy does not give them enough weight. Kikuichi traces its origins to the 13th century, making it one of the oldest cutlery brands in Japan by a considerable margin. The company began as a swordsmith serving samurai and over the centuries evolved into one of Sakai most respected knife producers — a city already synonymous with the highest standards in Japanese blade making. That lineage is not just marketing; it reflects centuries of accumulated knowledge about steel, heat treatment, and edge geometry that informs every knife the brand produces today. The Elite Carbon line is Kikuichi at its most traditional — reactive carbon steel, laser cut in Sakai, built for cooks who want the performance of a true carbon gyuto without a boutique price tag.

    The blade is constructed from SK-5 carbon steel, a high-carbon tool steel hardened to HRC 59-60 that takes an exceptionally keen edge and holds it well through sustained use. SK-5 is a straightforward, proven steel — less exotic than Aogami or Shirogami but highly capable in skilled hands and notably easy to bring back to sharpness on water stones. The laser cut construction produces a notably thin grind with a fine distal taper toward the tip, giving the knife a fast, light feel well beyond what its 7.7 oz weight suggests. At 243mm blade length and 52mm height the profile hits the most versatile dimensions in the 240mm gyuto range — enough belly for comfortable rocking cuts, enough flat edge for efficient push cutting. The symmetrical 50/50 bevel suits both right- and left-handed cooks. The black pakka wood handle is cleanly finished and well proportioned for the blade length. This is a reactive steel — patina development is normal and desirable, and the knife rewards the care habits that carbon steel owners will already have in place.

    Care Instructions: SK-5 carbon steel is reactive and will rust if left wet. Wipe and dry the blade thoroughly after each use, especially after contact with acidic ingredients. Hand wash only — never put in the dishwasher. A light coat of camellia oil before storage protects against oxidation during longer rest periods. Sharpen on quality water stones; the steel responds quickly and rewards good technique. A natural patina will develop with use and will help stabilize the surface against further reactivity over time.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-240mm-250.png&&&5&&&||&&&||&&&@@@ kielcagy27&&&KEC-G270&&&Kikuichi Elite Carbon Gyuto 270mm&&&Handcrafted with centuries-old swordsmith precision by highly skilled Japanese artisans, the Elite Carbon 270mm Gyuto accommodates left- and right-handed users. Softer carbon SK-5 steel is a feature you will love at home or at work for its ease of use in slicing meats, vegetables, and fruits of almost any type. The full-length edge from tip to heel is also easier to sharpen before or after every use. This is a large knife, but it may well become your most-used blade with its multipurpose capabilities.

    The black, pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.

    Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without proper care. Over time, they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs, but one that will also find pride of place in most professional or home kitchens where size and speed matter.

  • Weight: 9.6 oz (274 g)
  • Edge Length: 274 mm
  • Total Length: 410 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 57 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-270mm-281.png&&&5&&&||&&&||&&&@@@ kielcaho15&&&KEC-Honesuki&&&Kikuichi Elite Carbon Honesuki 150mm&&&Made with a mono-steel construction of SK-4 carbon steel, the Kikuichi Elite Carbon Honesuki is a well-made boning knife that can also be used for many other cutting tasks around the kitchen. It is a thin knife by normal honesuki standards and has an asymmetrical single bevel blade biased for right-handed users. The nicely shaped tip allows for easy entry into tight places like chicken carcasses and meat ribs. SK-4 steel is a soft carbon alloy that takes a very sharp edge. It is also a fairly easy steel to sharpen. The steel is hardened to 59-60 HRC. However, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention.

    The knife has a well-finished pakka wood handle with a metal bolster and 3 rivets. The handle gives this honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.

  • Weight: 5.6 oz (158 g)
  • Edge Length: 155 mm
  • Total Length: 275 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 41 mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-honesuki-150mm-283.png&&&0&&&||&&&||&&&@@@ kielcape12&&&KEC-P120&&&Kikuichi Elite Carbon Petty 120mm&&&The Kikuichi Elite Carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.

    It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from solid carbon steel, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention. After a bit of time, a patina will develop, which will reduce the chances of corrosion and thus the required maintenance.

    A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.

    Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.

  • Weight: 2.7 oz (78 g)
  • Blade Length: 125 mm
  • Total Length: 238 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-120mm-232.png&&&0&&&||&&&||&&&@@@ kielca15peut&&&KEC-P150&&&Kikuichi Elite Carbon Petty 150mm&&&Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years.

    The Kikuichi Elite Carbon Steel Petty knife is made of SK-4 soft high carbon steel in a mono-steel construction. This results in a blade that takes a really great edge and sharpens with relative ease. Of course, the steel is quite reactive so you do need to take care of keeping the knife dry and clean. Eventually a patina will form which will aid in this endeavor.

    It is quite a light knife overall and the black pakka wood handle gives it a nice balance and look. 150mm petty knives are a perfect choice for most small- to medium-sized cutting and slicing jobs, especially where space is at a premium. The blade has a very nice thin grind.

  • Maker: Kikuichi
  • Location: Sakai, Japan
  • Construction: Mono Steel, Stamped
  • Steel Type: Swedish Carbon Steel
  • Weight: 2.9 oz (84 g)
  • Edge Length: 155 mm
  • Total Length: 268 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 29.4 mm

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-150mm-158.png&&&4.5&&&||&&&||&&&@@@ kielcasu24&&&KEC-S240&&&Kikuichi Elite Carbon Sujihiki 240mm&&&Sujihikis are often regarded as a Western variation on a classic yanagiba blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp, steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid in this corrosion resistance over time.

    The 9.75" blade is attached to a nicely finished pakka wood handle with three rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.

  • Steel: SK5 Carbon Steel
  • Handle: Pakka Wood
  • Weight: 6.0 oz (172 g)
  • Edge Length: 251 mm
  • Total Length: 374 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-240mm-286.png&&&0&&&||&&&||&&&@@@ kielcasu27&&&KEC-S270&&&Kikuichi Elite Carbon Sujihiki 270mm&&&The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy, which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good, but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.

    This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced by the black pakka wood western-style handle.

  • Weight 6.1 oz (174 g)
  • Edge Length: 273 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 40 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-270mm-283.png&&&4.5&&&||&&&||&&&@@@ kiswwadagy21&&&KSW-G210&&&Kikuichi Swedish Warikomi Damascus Gyuto 210mm&&&Kikuichi Swedish Warikomi Damascus. This is our most popular style of knife, the 210mm gyuto. It can be used in almost every situation in a kitchen! It is small enough for some detailed work, but large enough to tackle almost anything you throw at it.

    This knife is made with multiple layers of nickel and stainless AEB-L steel, which creates a beautiful damascus pattern, as well as a super strong base that takes a super sharp edge.

    These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.

  • Weight: 4.2 oz (120 g)
  • Blade Length: 216 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-319.png&&&5&&&||&&&||&&&@@@ kiswwadagy24&&&KSW-G240&&&Kikuichi Swedish Warikomi Damascus Gyuto 240mm&&&Handmade in Sakai, the Kikuichi Swedish Warikomi knives are examples of excellent fit and finish. The Damascus finish is created by folding layers of nickel with AEB-L stainless steel, 45 layers in all. It is then heat-treated to HRC 60. Add an octagonal rosewood handle, and you have a gorgeous piece of art. This is the 240mm gyuto, a large multi-use knife for any kitchen.

  • Weight: 5.1 oz (146 g)
  • Blade Length: 246 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-240mm-263.png&&&4.5&&&||&&&||&&&@@@ kiwana17&&&KSW-N175&&&Kikuichi Swedish Warikomi Damascus Nakiri 175mm&&&The Kikuichi knife company has been producing high quality kitchen knives for the professional market for over 100 years. In fact the original company dates back 700 years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.

    We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of Damascus stainless steel. This not only adds to the beauty of the knife, but it also makes maintenance so much easier.

    This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape.

  • Brand: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Damascus
  • Edge Steel: AEB-L
  • HRC: 60
  • Weight: 4.3 oz (122 g)
  • Blade Length: 160 mm
  • Total Length: 302 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-nakiri-175mm-122.png&&&5&&&||&&&||&&&@@@ kiswwadape15&&&KSW-P150&&&Kikuichi Swedish Warikomi Damascus Petty 150mm&&&Kikuichi Swedish Warikomi Damascus Petty 150mm. This series is made with 45 layers of nickel and stainless steel. The result is a beautiful Damascus knife that holds a super sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.

    These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.

  • Maker: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Grind: Even 50/50
  • Cladding: Damascus
  • Finish: Mirror
  • Edge Steel: Swedish Stainless
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 2.2 oz (62 g)
  • Blade Length: 155 mm
  • Total Length: 273 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-petty-150mm-267.png&&&5&&&||&&&||&&&@@@ kiswwada&&&KSW-S180&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm. This is a beautiful Damascus knife that holds a really sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.

    Each side uses 22 layers of nickel steel and stainless steel, which creates a beautiful multilayer pattern. These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.

  • Weight: 4.2 oz (118 g)
  • Blade Length: 186 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-santoku-180mm-297.png&&&5&&&||&&&||&&&@@@ kiswwadasu24&&&KSW-S240&&&Kikuichi Swedish Warikomi Damascus Sujihiki 240mm&&&The Kikuichi Swedish Warikomi Damascus knives are made from a core of AEB-L stainless steel which has a cladding of 22 layers of nickel and stainless steel applied to both sides. AEB-L was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen.

    The phrase “beauty is only skin deep” does not apply to this great-looking and performing sujihiki. At 240mm long, it occupies the shorter end of the sujihiki scale, so it's a perfect choice for users with limited board space. However, it is long enough for single-slice cuts to be performed on most ingredients. This is particularly important with fresh fish. Fewer slices equal less cellular damage and a cleaner-looking cut. These also make great sushi knives for those not wanting the singular nature of the yanagiba blade. Of course, the double bevel means they are good for both left- and right-handed users.

    The picture is perfected with the addition of a beautifully crafted octagonal handle made from rosewood and black pakka wood.

  • Brand: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Damascus
  • Edge Steel: AEB-L
  • HRC: 60
  • Weight: 4.0 oz (114 g)
  • Blade Length: 247 mm
  • Total Length: 381 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-sujihiki-240mm-231.png&&&5&&&||&&&||&&&@@@ kiwadagy21&&&KWD-G210&&&Kikuichi Warikomi Damascus Gyuto 210mm&&&The Kikuichi Warikomi Damascus Gyuto 210mm is a beautifully made and easy-to-use chef's knife that blends Japanese blade making with a familiar Western-style handle. It is a great all-around cutter that is light, nimble, and built to handle daily prep with confidence.

    The VG10 Damascus blade is made with a VG10 cutting core and 17 layers of Damascus cladding. VG10 is known for excellent edge retention, stain resistance, and toughness. The layered pattern gives the blade a classic and refined look. The hammered surface helps release food as you cut, reducing drag and adding a handmade look.

    The full tang handle is crafted from warm, natural wood and shaped in a Western style, giving it a familiar feel for anyone used to European knives. It is comfortable, balanced, and easy to control. At 210mm, this gyuto hits the sweet spot for versatility. It is ideal for slicing, chopping, and general prep. The thin grind makes it a smooth and precise cutter. At about 46 mm tall, the blade gives you good knuckle clearance on the board while still feeling slim and easy to handle.

    Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum logo, a mark with centuries of history behind it.

  • Weight: 6.5 oz (184 g)
  • Blade Length: 215 mm
  • Total Length: 338 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm

    The Kikuichi Warikomi Damascus Gyuto 210mm is a reliable and attractive workhorse that feels great in the hand and excels across a wide range of tasks. It is a strong choice for both pros and home cooks who want a refined and high-performing knife.&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-210mm-357.png&&&0&&&||&&&||&&&||@@@ kiwadagy24&&&KWD-G240&&&Kikuichi Warikomi Damascus Gyuto 240mm&&&The Kikuichi Warikomi Damascus Gyuto 240mm is a beautifully crafted all-purpose kitchen knife that blends traditional Japanese blade making with a familiar Western style handle. It is light, responsive, and designed to handle daily prep with confidence and ease.

    The blade uses a VG10 cutting core wrapped in 17 layers of Damascus cladding. VG10 is known for its edge retention, stain resistance, and toughness, making it an excellent choice for a hardworking gyuto. The layered pattern gives the blade a classic and refined look, while the hammered surface helps reduce sticking by encouraging food release.

    The Western-style handle is made from warm, natural wood and shaped for a comfortable, familiar grip. At 240mm, this gyuto offers extra reach for larger ingredients and more efficient slicing while still feeling balanced and easy to control. The thin grind provides smooth and precise cutting performance across a wide range of tasks.

    Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum crest, a symbol of their long tradition of quality and craftsmanship.

    Care instruction: Hand wash and dry after use, and avoid the dishwasher.

    Specifications:
  • Weight: 8.6 oz (244 g)
  • Blade Length: 247 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&390&&&350&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-240mm-376.png&&&0&&&||&&&||&&&@@@ kiwadana16&&&KWD-N165&&&Kikuichi Warikomi Damascus Nakiri 165mm&&&Kikuichi has a long history of making fine kitchen knives, and this Warikomi Damascus Nakiri 165mm is a great example of their blend of tradition, performance, and everyday practicality. The blade uses a VG10 core wrapped in 17 layers of Damascus cladding. VG10 is known for its good edge retention, stain resistance, and toughness, making it a reliable choice for daily prep. The layered damascus pattern adds visual appeal, and the hammered finish helps release food as you cut.

    The Western-style handle is shaped from natural hardwood for a warm and comfortable feel in the hand. At 165mm, this nakiri offers a nimble size for vegetables and general prep while still feeling sturdy and easy to guide. The thin grind delivers smooth performance and clean cuts across a wide range of ingredients.

    Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a mark of their long-standing craftsmanship.

    Features:

  • Made in Sakai, Japan
  • Construction: San mai
  • Steel: VG10
  • Edge Grind: 50/50

    Care instruction: Hand wash and dry after use, and avoid the dishwasher.

    Specifications:

  • Weight: 6.3 oz (180 g)
  • Blade Length: 161 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-nakiri-165mm-52.png&&&0&&&||&&&||&&&@@@ kiwadasa18&&&KWD-S185&&&Kikuichi Warikomi Damascus Santoku 185mm&&&Kikuichi has a long history of making fine kitchen knives, and this Warikomi Damascus Santoku is a versatile all-purpose cutter designed for daily prep in home and professional kitchens. The blade uses a VG10 core wrapped in 17 layers of Damascus cladding. VG10 offers good edge retention, stain resistance, and toughness, making it an ideal choice for a hardworking, everyday knife. The layered Damascus pattern gives the blade a refined look, while the hammered surface encourages food release as you cut.

    The Western-style handle is shaped from natural hardwood and provides a warm, comfortable feel in the hand. At 180mm, this santoku is easy to maneuver and excels at vegetables, proteins, herbs, and general prep tasks. The thin grind delivers smooth cuts and confident performance across a wide range of ingredients.

    Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a symbol of their long-standing craftsmanship.

    Care instruction: Hand wash and dry after use and avoid the dishwasher.

    Features:

  • Made in Sakai, Japan
  • Construction: San mai
  • Steel: VG10
  • Edge Grind: 50/50

    Specifications:

  • Weight: 6.2 oz (178 g)
  • Blade Length: 187 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-santoku-185mm-52.png&&&0&&&||&&&||&&&@@@ kibl2de16&&&SK-D165&&&Kikumori White #2 Deba 165mm&&&Sakai Kikumori Hamono is a well-established knife shop in Sakai that deals with traditional craftsmen in the area. They were founded in 1926. Sakai is the mecca of Japanese knife making and they are known for the best quality and traditional manufacturing techniques.

  • Company: Sakai Kikumori Hamono
  • Blacksmith: Tanaka san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Edge Grind: Single-bevel, right-handed
  • Engraving: Hand Engraved
  • Handle: Magnolia Oval
  • Weight: 9.2 oz (262 g)
  • Blade Length: 173 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 7.4 mm
  • Blade Height at Base: 50.1 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikumori-white-2-deba-165mm-68.png&&&0&&&||&&&||&&&@@@ kingcombostone&&&ST-04&&&King Combo Stone 800/6000&&&This is the perfect stone combo for new or occasional freehand sharpeners. It combines an 800-grit side for edge setting and sharpening and a 6000-grit side for final polishing and honing.

    The King Deluxe stones are made with aluminum oxide particles suspended in a clay matrix. This combination allows the user to feel the cutting effect and thus control the process with more precision. Using water as the lubricant, the cutting particles are constantly washed away and replaced with new sharp particles that efficiently continue the polishing or honing process.

    These stones are on the soft side of the scale and as such will require resurfacing as they will dish quite quickly. They need to be soaked in water for about 15 minutes prior to use.

    King stones have earned a worldwide reputation as one of the go-to waterstones and they are a natural choice for many first time practitioners of the freehand sharpening art. This is a great combo stone to “hone” your skills! And an exceptional value for such a good all-around product. Measures 185 x 63 x 25mm.&&&&&&52&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/king-combo-stone-800-6000-94.png&&&5&&&||&&&||&&&||@@@ regiwipute&&&YHH-100&&&Kiridashi SK5 Katakana&&&The Slim Kiridashi with brass handle and saya is a compact, beautifully made little utility knife that is easy to carry and surprisingly useful. The SK5 carbon steel edge takes a very sharp edge and performs well for light cutting tasks, opening packages, trimming, and other everyday jobs where a small blade is all you need. The brass handle and matching sheath give it a distinctive look, and the brass sheet is secured by friction using a small dent made by the blacksmith on the side. A kanji stamp on the exterior sheath adds a nice traditional detail and reads “pennant knife.”

    At just 20 grams, this kiridashi is incredibly light and slim, making it easy to slip into a pocket, pouch, or tool roll. Despite its small size, it feels purposeful and well made, with the kind of sharpness and practicality that makes it easy to reach for again and again. Customers especially like how compact, flat, and convenient it is for quick cutting tasks, and it also makes a fun and thoughtful gift.

    Care Instructions: This knife uses carbon steel and should be kept clean and dry after use to prevent rust. Do not leave it wet or store it in the sheath while damp. Avoid cutting very hard materials or twisting the blade during use.
  • Style: Slim Kiridashi
  • Edge Steel: SK5 Carbon Steel
  • Handle Material: Brass
  • Saya Material: Brass
  • Stamp: Kanji stamp reading “Pennant Knife”
  • Overall Length: 127mm
  • Width: 17mm
  • Thickness: 1.7mm
  • Weight: 20g&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-sk5-katakana-211.png&&&5&&&||&&&||&&&@@@ ki16debl2&&&C-1101&&&Kitaoka Blue #2 Deba 165mm&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.

    The Kitaoka 165mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.

    Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.

    Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 9.7 oz (276 g)
  • Blade Length: 171 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 51 mm
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-174.png&&&4.5&&&||&&&||&&&@@@ kitaoka2&&&KitaokaAO-Deba165LEFT&&&Kitaoka Blue #2 Deba 165mm Lefty&&&Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip allowing for a great amount of control in manipulating the blade when filleting fish and guiding it along bones.

    The Kitaoka 165mm Deba is made from Blue #2 Hitachi steel. This is a very popular alloy for kitchen knives. It is the same as White #2 but with added chromium and tungsten. These elements endow the alloy with better corrosion resistance and edge retention. Remember, though, that this is a carbon steel and must be carefully cleaned and dried after use.

    Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, it features better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy.

    This beautifully finished, strong blade is fitted with an upgraded rosewood octagonal handle with black pakka wood ferrule.

    This single-bevel knife is made specifically for left-handed users.

  • Blacksmith: Kitaoka San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, Left Handed Grind
  • Handle: Rosewood Octagonal
  • Weight: 10.5 oz (296 g)
  • Blade Length: 170 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 6.8 mm
  • Blade Height at Base: 50.5 mm
  • Please note the video has the old handle. The new one is correctly pictured above.
  • We are only shipping Kitaoka knives in the USA

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-lefty-133.png&&&5&&&||&&&||&&&@@@ ki18debl2&&&C-1102&&&Kitaoka Blue #2 Deba 180mm&&&This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.

    Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip, allowing for a significant amount of control in manipulating the blade when filleting fish and guiding it along bones.

    The Kitaoka deba is constructed from Hitachi Blue #2 steel with a jigane of soft iron. The blade has a single bevel with a mild concave backside and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The knife is completed with a nice rosewood octagonal handle.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 10.1 oz (286 g)
  • Blade Length: 184 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 8 mm
  • Blade Height: 54 mm
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-159.png&&&0&&&||&&&||&&&@@@ kitaoka1&&&C-1102L&&&Kitaoka Blue #2 Deba 180mm Lefty&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types.

    The Kitaoka 180mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2. This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.

    Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.

    The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The handle is rosewood octagonal.

    This single-bevel knife is made specifically for left-handed users.

  • Blacksmith: Kitaoka San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, Left Handed Grind
  • Handle: Rosewood Octagonal
  • Weight: 10.9 oz (310 g)
  • Blade Length: 181 mm
  • Total Length: 326 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 52 mm
  • We are only shipping Kitaoka knives in the USA&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-lefty-129.png&&&0&&&||&&&||&&&@@@ ki18fubl2&&&KitaokaAO-Funayuki&&&Kitaoka Blue #2 Funayuki 180mm&&&The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner.

    Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.

    The knife is finished with a rosewood octagonal handle with black pakka wood ferrule. The light handle gives the knife a blade-heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Type: Funayuki
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Blade Length: 174mm
  • Spine Thickness at Base: 5 mm
  • Blade Height: 45 mm
  • Handle Install: Exposed Machi (see photo 4)&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-funayuki-180mm-230.png&&&4.5&&&||&&&||&&&@@@ ki210kibl2&&&C-1108&&&Kitaoka Blue #2 Kiritsuke 210mm&&&There is something about the shape of a kiritsuke that reminds us of a samurai sword. It has a "weapon" look to it. And this knife is certainly a kitchen weapon of the highest order.

    Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword-shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan, the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact, tradition has it that these knives are used only by the executive chefs as a symbol of status and due to their difficulty in use.

    The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.

    This knife is paired with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Grind: Traditional Single Bevel, Right Handed
  • Finish: Satin
  • Weight: 5.1 oz (146 g)
  • Blade Length: 198 mm
  • Total Length: 345 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 35 mm
  • Handle Install: Exposed Machi
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-210mm-211.png&&&5&&&||&&&||&&&@@@ ki24kibl2&&&C-1109&&&Kitaoka Blue #2 Kiritsuke 240mm&&&The Kiritsuke knife is a generously sized all-purpose knife intended to accomplish many cutting tasks around the kitchen. Kiritsuke is the only truly multipurpose traditional Japanese knife, and in Japan only the executive chef in the kitchen is allowed to use one. This 240mm knife blade slices, dices and minces quickly and efficiently, making it the knife you'll reach for again and again.

    In our continued pursuit of meeting the needs of professional chefs and avid home cooks, we are very pleased to offer these great knives made by Hideo Kitaoka and his team of skilled craftsmen. Kitaoka-san has this to say about the process: “Traditional handicraftsmen requires us to acquire one skill at a time and we have to learn it with our hands and body. I make Deba and Japanese knives mainly, and I would like to try my best to make amazingly sharp and ‘cut that-makes-you-feel-great’ knives as the 3rd generation (of my business family).”

    We believe that this knife, together with his other knives in this collection, are proof of his dedication and skill to the fine art of blade smith and knife maker. Please note these knives have a gapped machi comonly referred to as Tokyo Style. It is mostly for aesthetics. It is not a defect. Please refer to photo #4 to see how this looks. Most of his knives feature this.

    The knife comes with a nice, upgraded rosewood octagonal handle.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron Kasumi Finish
  • Edge Steel: Blue #2
  • Grind: One-Sided Traditional Grind (see choil shot)
  • Right-Handed Grind
  • Type: Kiritsuke
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 5.4 oz (152 g)
  • Blade Length: 227 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 35.6 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-240mm-244.png&&&5&&&||&&&||&&&@@@ ki27kibl2ro&&&C-1110&&&Kitaoka Blue #2 Kiritsuke 270mm&&&The Kitaoka 270mm Kiritsuke Blue #2 is the largest of the kiritsuke knives offered by Kitaoka. It is a classic sword shaped blade with a fairly flat edge and long sharp tip. This is a general purpose blade in Japan and as such can perfectly slice fish or process vegetables with equal ability.

    The beautifully finished blade is made from Aogami Blue #2 steel with a soft iron outer layer (jigane). The steel is hardened to 62-63 Rockwell and has a single bevel ground into the right hand side of the blade. This is strictly a right handed user knife. Care must be taken with the cleaning and drying of the knife to prevent corrosion.

    There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. The knife’s multi tasking ability is something many chefs are drawn to. This is a knife for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle it.

    Are you up to the task? If so you might find that this knife becomes your go-to blade for most of your kitchen cutting and slicing duties. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Type: Kiritsuke
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 6.1 oz (172 g)
  • Blade Length: 258 mm
  • Total Length: 412 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 36.0 mm
  • Handle Install: Exposed Machi (see photo 4)
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-270mm-223.png&&&5&&&||&&&||&&&@@@ ki21yabl2&&&KitaokaAO-Yanagi210&&&Kitaoka Blue #2 Yanagiba 210mm&&&Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen, in Fukui Prefecture. He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand-forged there since the Muromachi period (1392-1573).

    This 210mm yanagiba is a short knife for the breed. Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. This knife is perfect for home chefs or instances where space is limited.

    Kitaoka forges his knives from Hitachi Blue paper #2 steel hardened to 63-64 HRC. This high carbon Blue steel is white steel with chromium and tungsten added to it. Blue #2 has the same amount of carbon as white #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This does come at the cost of being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.

    The knife is finished with a nice rosewood octagonal handle with black pakka wood ferrule. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Handle Install: Tokyo Style (Gapped Machi--see photo 4)
  • Weight: 4.2 oz (120 g)
  • Blade Length: 204 mm
  • Total Length: 344 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height at Base: 29.8 mm
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-210mm-220.png&&&5&&&||&&&||&&&@@@ ki24yabl2&&&C-1105&&&Kitaoka Blue #2 Yanagiba 240mm&&&The yanagiba was originally made for sashimi, the length of the blade ensuring even, smooth slicing. They are now used more generally as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core.

    Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.

    Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.

    This is a lovely yanagiba with a beautiful satin-finished one-sided blade. These knives are finished with a sandalwood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.

  • Maker: Kitaoka
  • Location: Echizen
  • Construction: Hammer Forged, Ni Mai
  • Type: Yanagiba
  • Grind: Traditional Single Bevel, Right-Handed
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Handle Install: Exposed Machi
  • Weight: 4.9 oz (140 g)
  • Blade Length: 235 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 32 mm
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-240mm-206.png&&&5&&&||&&&||&&&@@@ ki27yabl2&&&C-1106&&&Kitaoka Blue #2 Yanagiba 270mm&&&The Kitaoka 270mm Yanagiba Blue #2 occupies the sweet spot in yanagiba lengths. Perfect for most sushi and protein slicing in almost every environment, the blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.

    Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. His steel of choice is Aogami Blue #2, a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course, the blade is going to be reactive, so please make sure to thoroughly dry it after every use.

    This knife comes with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.

  • Maker: Kitaoka
  • Type: Yanagiba
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Grind: Traditional Single Bevel, Right Handed
  • Weight: 6.4 oz (182 g)
  • Blade Length: 261 mm
  • Total Length: 418 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 35 mm
  • Handle Install: Exposed Machi
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&228&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-270mm-222.png&&&4.5&&&||&&&||&&&@@@ ki30yabl2&&&C-1107&&&Kitaoka Blue #2 Yanagiba 300mm&&&The yanagiba is a slicer's dream. Graceful and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.

    The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.

    The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added, which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.

    This knife comes with a traditional sandalwood octagonal handle. Once you go yanagiba, you'll never go back. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.

  • Maker: Kitaoka
  • Weight: 7.6 oz (218 g)
  • Blade Length: 292 mm
  • Total Length: 453 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 36 mm
  • Grind: Traditional Single Bevel, Right Handed
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Handle Install: Exposed Machi
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-300mm-205.png&&&5&&&||&&&||&&&@@@ kidade16wh1&&&C-511K&&&Kitaoka Damascus White #1 Deba 165mm&&&Kitaoka Damascus Deba 165mm White #1. Working in Takefu Village, Echizen, Kitaoka San specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.

    The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.

    We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 9.1 oz (258 g)
  • Blade Length: 165 mm
  • Total Length: 303 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 49 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-deba-165mm-28.png&&&4&&&||&&&||&&&@@@ kidade18wh1&&&C-03K&&&Kitaoka Damascus White #1 Deba 180mm&&&Knifesmith Hideo Kitaoka hails from Takefu Village, Fukui Province, where he specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel, so care needs to be taken with cleaning and drying the knife after use.

    The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.

    This deba has a blade length of 183mm, so it is suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at just over 11oz, which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm, which tapers to a beautiful primary bevel. The elegant handle is made of sandalwood, and the ferrule is black pakka wood.

    We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 11.3 oz (322 g)
  • Blade Length: 185 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 54 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-deba-180mm-143.png&&&4&&&||&&&||&&&@@@ kidafu18wh1&&&C-790&&&Kitaoka Damascus White #1 Funayuki 180mm&&&A versatile all-around knife, the funayuki knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. The word funayuki literally means “going on a boat”! These are extremely thin blades, and in Japan, typically only executive chefs are permitted to use this style of knife because it can easily chip in less skilled hands.

    The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel, which is covered with 12 layers of a softer carbon steel in a Damascus style. It has a traditional Japanese single-bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.

    Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal sandalwood handle and black pakka wood ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 6.3 oz (180 g)
  • Blade Length: 169 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height: 44 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-funayuki-180mm-141.png&&&5&&&||&&&||&&&@@@ kidaki21wh1&&&C-750&&&Kitaoka Damascus White #1 Kiritsuke 210mm&&&Kiritsuke knives are multi-purpose traditional blades that can be used as a yanagi (fish slicer) or an usuba (vegetable) knife. The kiritsuke is an attractive knife featuring a sword-shaped tip and a flat belly. In Japan, the kiritsuke is reserved for use by highly skilled executive chefs only.

    Kitaoka-san has been making high-end Japanese knives for over 30 years. These particular knives are formed from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a Suminagashi (Damascus) finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.

    The use of high-carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 4.8 oz (136 g)
  • Blade Length: 197 mm
  • Total Length: 344 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 36 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-210mm-28.png&&&5&&&||&&&||&&&@@@ kidaki24wh1&&&C-751&&&Kitaoka Damascus White #1 Kiritsuke 240mm&&&The kiritsuke is a large multi-purpose kitchen knife. People are fascinated by its diamond-shaped tip, which gives the blade a sword-like appearance. Kiritsukes are single-grind knives, and although some makers make double-grind knives that look like them, only a single-grind knife would be considered a true kiritsuke. The shape and size of the knife endow it with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. These are knives that require skill to use correctly and are therefore reserved for executive chefs in Japanese kitchens.

    The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single-bevel knives, it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.

    A traditional octagonal handle made from sandalwood with a black pakka wood ferrule completes the package. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 5.8 oz (164 g)
  • Blade Length: 230 mm
  • Total Length: 380 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 37 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-240mm-72.png&&&5&&&||&&&||&&&@@@ kidawh1ki27&&&C-752&&&Kitaoka Damascus White #1 Kiritsuke 270mm&&&For over 30 years, Kitaoka-san has been making high-end Japanese knives from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique.

    The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied, resulting in a stunning Damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-handed users.

    The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 7.1 oz (202 g)
  • Blade Length: 259 mm
  • Total Length: 414 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 36 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-270mm-28.png&&&5&&&||&&&||&&&@@@ kidaus16&&&C-106&&&Kitaoka Damascus White #1 Usuba 165mm&&&The Kitaoka Damascus White #1 Usuba is a beautiful knife, however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single-bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.

    Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer, but it is a visually stunning knife too. The Damascus is some of the best we have seen, and the fit and finish are exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.

    The blade is mated to a really well-finished octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, Ni Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided, Traditional Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 5.1 oz (146 g)
  • Blade Length: 160 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 43 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-usuba-165mm-141.png&&&0&&&||&&&||&&&@@@ kidawh1us18&&&C-180KAKU-S8&&&Kitaoka Damascus White #1 Usuba 180mm&&&Kitaoka Damascus White #1 Usuba

    Hand-forged by Hideo Kitaoka, this Damascus White #1 Usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka san works in Echizen, Japan, one of the country’s oldest and most respected knife-making regions, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.

    The usuba is a specialized vegetable knife, designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name—usuba meaning “thin edge”—this knife is optimized for precision rather than versatility.

    At the core is White #1 carbon steel, heat-treated to approximately 63–64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, making it well-suited for experienced users who appreciate traditional carbon steel performance.

    The blade is clad in carbon steel Damascus, featuring striking, well-defined layering that is both visually elegant and technically refined. Fit and finish are excellent throughout, matching the knife’s high-performance intent with equally high aesthetic standards.

    A traditional Tokyo-style machi gap separates the blade from the handle, a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule, offering a secure grip and proper balance while honoring classic Japanese design.

    Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.

    Each knife is handmade; measurements may vary slightly.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: Traditional Single Bevel, Right-Handed (see choil photo)
  • Handle: Octagonal Sandalwood
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 6.8 oz (193 g)
  • Blade Length: 168 mm
  • Total Length: 322 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 47 mm
  • Please note: We only ship Kitaoka knives within the USA&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-usuba-180mm-157.png&&&0&&&||&&&||&&&@@@ kidawh1ya21&&&C-04K&&&Kitaoka Damascus White #1 Yanagiba 210mm&&&When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.

    The Kitaoka Damascus Yanagiba featured here has a blade length of just over 205mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.

    The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.

    The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 4.4 oz (124 g)
  • Blade Length: 206 mm
  • Total Length: 347 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 30 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-yanagiba-210mm-51.png&&&0&&&||&&&||&&&@@@ kidaya24wh1&&&C-05K&&&Kitaoka Damascus White #1 Yanagiba 240mm&&&When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.

    The Kitaoka Damascus Yanagiba featured here has a blade length of about 235mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.

    The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.

    The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 5.0 oz (142 g)
  • Blade Length: 235 mm
  • Total Length: 379 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 31 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-240mm-143.png&&&5&&&||&&&||&&&@@@ kidaya27wh1&&&C-06K&&&Kitaoka Damascus White #1 Yanagiba 270mm&&&The yanagiba is a knife used to slice boneless fish fillets into sashimi and toppings for other sushi dishes. The slender and long blade is intended to cut slices in a single drawing stroke. It requires minimal pressure to achieve the slice, which avoids stress and cell destruction of the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish.

    Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."

    This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this, it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.

    This Kitaoka Damascus Yanagiba has a blade length of 260mm and is the perfect size for most chefs and kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 6.4 oz (182 g)
  • Blade Length: 260 mm
  • Total Length: 418 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 34 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-270mm-141.png&&&5&&&||&&&||&&&@@@ kiwh1daya30&&&C-07K&&&Kitaoka Damascus White #1 Yanagiba 300mm&&&The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.

    Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern, which enhances the strength and durability of the knife. It is a single-handed design, as is the case with all single bevel knives, and this one is suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.

    This is primarily intended as a sushi knife, the most important aspect of which is to ensure that the fish is cut with a single and light action, thus minimizing the damage caused to the cellular structure of the ingredient. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.

    The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommend to any home or professional chef in search of a superbly crafted and gorgeous Japanese slicing knife.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional, Right-Handed (see choil photo)
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 7.4 oz (210 g)
  • Blade Length: 285 mm
  • Total Length: 450 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 35 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-300mm-140.png&&&5&&&||&&&||&&&@@@ kitayama8000&&&Kitayama8000&&&Kitayama 8000 Grit Water Stone&&&The Kitayama 8000 Grit Water Stone measures 205 x 75 x 25 mm and is officially rated at 8000 grit, even though some retailers list it as 12000 due to the refined finish it produces. We adhere to the true 8000 grit rating. This stone contains magnesium salts that dissolve in water, so extended soaking is not recommended. In normal use, simply splash water on the surface and begin sharpening.

    The Kitayama is known for its creamy, smooth sharpening feel and excellent tactile feedback, often compared favorably to other high grit polishing stones. It maintains a consistent surface without loading up excessively and responds well to small additions of water during use. We now carry this stone in a baseless format, which customers strongly prefer. The baseless design allows sharpening on both sides of the stone and provides greater flexibility during use. Care Instructions: Splash with water before use. Avoid extended soaking. Keep the surface wet during sharpening by adding water as needed. Allow the stone to dry fully before storage. Do not permasoak.
  • Brand: Kitayama
  • Stone Type: Polishing Water Stone
  • Grit: 8000
  • Soak Type: Splash and Go
  • Dimensions: 205 x 75 x 25 mm
  • Design: Baseless
  • Use: Final Polishing and Edge Refinement&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitayama-8000-grit-water-stone-129.png&&&5&&&||&&&||&&&||@@@ ststkitoseto&&&Tong-Set&&&Kitchen Tongs 2pc Set&&&A good pair of tongs is one of those kitchen tools that earns its place at every meal. Whether you are turning proteins in a hot pan, tossing vegetables on a sheet tray, or plating at the pass, reliable tongs need to feel secure in hand, hold up to heat, and not damage the cookware you have invested in. This two-piece set covers the range — a 9-inch for closer, more controlled work and a 12-inch for pots, pans, and anything that calls for a little more distance from the heat.

    Both tongs are constructed from high-quality stainless steel that is sturdy, rust resistant, and light enough to handle comfortably through extended use. The silicone tips are heat resistant and safe on nonstick, stainless, and cast iron cookware — no scratching, no marking. A locking mechanism on each tong keeps them closed for compact drawer storage or hanging from the loop tab when counter or rack space is available. Both pieces are dishwasher safe, which keeps cleanup straightforward after service.

    Care Instructions: Both tongs are dishwasher safe. For longer life, hand washing and drying before storage is always a good habit with stainless steel tools. Check the locking mechanism periodically to keep it operating smoothly.

  • Set Includes: 9-inch and 12-inch tongs
  • Material: Stainless Steel
  • Tips: Silicone — heat resistant, cookware safe
  • Locking: Yes
  • Storage: Loop tab for hanging
  • Dishwasher Safe: Yes&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tongs-2pc-set-sale-111.png&&&0&&&||&&&@@@ knstst&&&Straightener&&&Knife Straightening Stick&&&The Knife Straightening Stick is a specialist tool for correcting minor warps and bends in Japanese knife blades. San mai and kasumi-construction knives have a softer outer cladding over a hard steel core - this softer layer can flex and take on a slight set if lateral pressure is applied during use or storage. Left uncorrected, even a minor warp affects cutting performance and makes accurate sharpening harder to achieve.

    Made from hard maple, this is the same type of tool used by Japanese blacksmiths and professional knife shops. Work slowly and deliberately - the goal is gradual correction with light, controlled pressure applied at the right point along the blade. Do not try to force a correction in one pass. An essential item for anyone who collects and uses Japanese knives regularly and wants to keep their blades performing at their best.

    &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-172.png&&&5&&&||&&&||&&&@@@ kntippr&&&RoundProtector&&&Knife Tip Protector&&&We buy these little tip protectors by the thousands and use them to ship many of the larger knives we sell to customers. If you sharpen knives and send them through the mail, or need some added protection on your tips when transporting them this may come in handy for you.&&&&&&0.2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-tip-protector-120.png&&&5&&&||&&&||&&&@@@ kosg2bu17&&&Kobayashi-Bunka&&&Kobayashi SG2 Bunka 170mm&&&What makes the Kobayashi line remarkable is the context. Kei Kobayashi spent his career before this as a sharpener and finisher for some of the leading blacksmiths in Seki City - never forging, always working the back end of the process. When he finally began making complete knives himself, the grind quality and finishing precision that came through immediately reflected years of understanding what makes a knife work from the edge outward. These were his first knives. The quality was not a surprise to us once we picked one up - it was a confirmation of exactly what we expected from someone with that background.

    The bunka is one of the most practical formats in the Japanese kitchen - tall enough for knuckle clearance and wide board contact, short enough to stay nimble, with the distinctive reverse tanto tip that opens up fine point work that a rounded profile cannot manage. At 171mm and 138g it is light and fast on the board. The SG2 core at 63 HRC is clad in softer stainless and finished with a hairline texture on the cladding, contrasting with the polished SG2 edge that runs beneath it. Hand-chiseled kanji on the blade face adds a detail-level finish touch that most knives in this category skip entirely. The handle on this model is an octagonal red urushi-lacquered format - richer in color than the standard pakka version and a striking visual complement to the blade finish. Note that the handle color in person is darker and deeper than it appears in photos.

    What Customers Are Saying: The one review on this knife comes from an owner picking up their second Japanese knife, who notes that the fit and finish exceeded expectations and that the knife has been a pleasure to use over more than a week of regular cooking. The handle color is flagged as darker in person than shown online - worth noting for buyers expecting a brighter red, though the deeper tone has its own appeal.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-bunka-170mm-264.png&&&5&&&||&&&||&&&@@@ kobayashi&&&KSG2D-B170&&&Kobayashi SG2 Damascus Bunka 170mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!

  • Weight: 4.4 oz (124 g)
  • Blade Length: 172 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Maple Octagonal&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-bunka-170mm-251.png&&&0&&&||&&&||&&&@@@ kosg2dagy21&&&KSG2D-G210&&&Kobayashi SG2 Damascus Gyuto 210mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!

  • Weight: 4.9 oz (140 g)
  • Blade Length: 214 mm
  • Total Length: 357 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Rosewood Octagonal (photos are current; video is not)
  • Ferrule: Maple Octagonal&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-210mm-268.png&&&5&&&||&&&||&&&||@@@ kosg2dagy24&&&KSG2D-G240&&&Kobayashi SG2 Damascus Gyuto 240mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!

  • Maker: Kobayashi san
  • Location: Seki City
  • Weight: 6.0 oz (170 g)
  • Blade Length: 243 mm
  • Total Length: 399 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Maple Octagonal
  • Photos by Gustavo Bermudez&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-240mm-267.png&&&5&&&||&&&||&&&||@@@ kosg2dana16&&&KSG2D-N160&&&Kobayashi SG2 Damascus Nakiri 160mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently, he had been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.

    He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super-dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless Damascus steel for added protection and to make sharpening easier.

    The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.

    The knife comes with an ultra comfortable and well-finished rosewood octagonal handle with a maple ferrule and nice finish.

  • Maker: Kobayashi san
  • Location: Seki City, Japan
  • Weight: 4.7 oz (134 g)
  • Blade Length: 159 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Photos by Gustavo Bermudez&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-nakiri-160mm-127.png&&&4&&&||&&&||&&&@@@ kosg2dape15&&&KSG2D-P150&&&Kobayashi SG2 Damascus Petty 150mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!

  • Handle: Rosewood Octagonal
  • Ferrule: Maple Octagonal
  • Weight: 2.6 oz (74 g)
  • Blade Length: 152 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-petty-150mm-301.png&&&5&&&||&&&||&&&||@@@ kosg2dasa17&&&KSG2D-S170&&&Kobayashi SG2 Damascus Santoku 170mm&&&Kobayashi SG2 Damascus Santoku 170mm. Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife is fitted with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!

  • Blacksmith: Kobayashi san
  • Location: Seki City, Japan
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless Damascus
  • Weight: 4.5 oz (128 g)
  • Blade Length: 170 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Maple Octagonal
  • Photos by Gustavo Bermudez&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-santoku-170mm-240.png&&&0&&&||&&&||&&&||@@@ kosg2gy21&&&Kobayashi-Gyuto210&&&Kobayashi SG2 Gyuto 210mm&&&Six reviews all landing at five stars is a strong signal on any product. On a first-time blacksmith, it is remarkable. Kei Kobayashi spent the years before this line working as a sharpener and finisher for some of the leading names in Seki City - building a technical understanding of knife performance from the inside out before ever approaching the forge himself. When we were introduced to him through a contact in the industry and saw what he had produced, the quality was immediately apparent. The 210mm gyuto has become the centerpiece of the line for good reason: it is the format that shows everything Kobayashi-san can do with an SG2 laser profile.

    The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. The SG2 core at 63 HRC is clad in softer stainless steel, the cladding given a fine hairline finish that creates a clear visual separation from the polished SG2 edge running at the base of the blade. The spine runs 2mm at the heel - thin enough that this is a true laser in every meaningful sense, moving through produce and proteins with almost no wedging or resistance. The choil and spine have been carefully rounded for comfortable extended use in a pinch grip. Hand-chiseled kanji on the blade face is a finishing detail that sets this knife apart from production alternatives. At 144g it is light enough to move quickly and precise enough to stay accurate across a long prep session. The seven-sided lacquer-treated wood handle is balanced for the blade and comfortable from first use.

    What Customers Are Saying: Owners consistently describe this as a knife that performs at a level that surprises even experienced cooks. The laser grind draws the most consistent praise - multiple reviewers note that it outperforms other SG2 knives they own on everyday tasks like paper tests and slicing onion and tomato, with noticeably less resistance than comparable knives. Edge maintenance with a ceramic rod between full sharpenings is described as easy. One detailed review draws a specific comparison to a Yoshimi Kato gyuto on starchy vegetables like sweet potato, noting the Kobayashi glides through where the Kato wedges. The handle shape gets specific praise from cooks who find it more secure and natural than standard octagonal formats. First-time buyers and experienced collectors alike describe it as one of the best value propositions at its price point.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-210mm-307.png&&&5&&&||&&&||&&&||@@@ kosg2gy24&&&Kobayashi-Gyuto240&&&Kobayashi SG2 Gyuto 240mm&&&The 240mm is where the Kobayashi SG2 line finds its fullest expression. More blade length means the laser geometry does more work per stroke - the 2mm spine and thin SG2 grind that feels so responsive at 210mm becomes genuinely effortless at 240mm, particularly on larger produce and longer proteins where a shorter knife forces multiple repositioning passes. Kei Kobayashi built this line after years as a sharpener and finisher in Seki City, and the geometry reflects that background: he knows what a blade needs to do at the edge, and he has built these knives accordingly from the ground up.

    The SG2 core is hardened to 63 HRC and clad san-mai in softer stainless steel, with the cladding dressed to a fine hairline finish that creates a visual contrast with the polished SG2 edge. The jigane (outer cladding steel) is softer than the core - it shows marks more readily than a harder cladding would, which is worth noting for buyers who prioritize pristine aesthetics over time, but it has no effect on cutting performance. What the SG2 hagane (inner core steel) delivers in edge retention and sharpness is the point of the knife, and it delivers it consistently. At 166g with a 242mm blade and 2mm spine, this is a true laser with the reach to handle everything from full proteins to large-scale vegetable prep. The seven-sided lacquer-treated pakka wood handle balances the blade well and sits comfortably in a pinch grip through extended use.

    What Customers Are Saying: One owner with a Yoshimi Kato Aogami Super as their primary comparison notes that while both knives perform closely on most tasks, the Kobayashi is the knife they reach for first - particularly on starchy vegetables where the Kato wedges and the Kobayashi does not. Low maintenance is specifically noted as an advantage for daily use. A second owner describes it as the most impressive kitchen knife they have purchased, highlighting the fit and finish quality and the cutting geometry as among the best they have encountered. Both reviewers note it is a knife that rewards regular use rather than occasional admiration.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-309.png&&&5&&&||&&&||&&&||@@@ kosg2gy24ro&&&KSR-G240&&&Kobayashi SG2 Gyuto 240mm Rosewood&&&Two handles, one blade. The rosewood version of the Kobayashi SG2 240mm gyuto delivers the same laser geometry, the same SG2 core at 63 HRC, and the same hairline-finished stainless cladding as the standard lacquer-handle model - with an octagonal rosewood handle that offers a more traditional Japanese aesthetic for cooks who prefer natural wood over the distinctive lacquered pakka format. The choice between them is purely about what sits better in the hand and the kitchen. The blade is the same knife.

    Kei Kobayashi built this line after years as a sharpener and finisher working for leading blacksmiths in Seki City. That background is evident in the grind: a 2mm spine that tapers to a polished SG2 edge, ground thin enough to move through produce and proteins with almost no wedging or resistance. The SG2 powdered metallurgy core takes a finer edge and holds it longer than most conventional stainless steels, while the softer stainless cladding provides protection and makes sharpening more approachable. Hand-chiseled kanji on the blade face is the detail that signals how seriously Kobayashi-san takes the finishing work on every knife he produces. At 154g and 242mm, this is a light, capable gyuto (Japan's all-purpose chef knife) that performs across everything from daily vegetable prep to larger protein work without asking the cook to compromise.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-rosewood-48.png&&&0&&&||&&&||&&&||@@@ kosg2na16&&&Kobayashi-Nakiri&&&Kobayashi SG2 Nakiri 165mm&&&The construction behind every Kobayashi knife starts with the same foundation: an SG2 powdered stainless core, clad in softer stainless steel and finished with a fine hairline texture that runs the full length of the blade face. SG2 is a powdered metallurgy steel produced in Japan with a notably dense grain structure - this translates to higher hardness, better edge retention, and a finer possible edge than most conventional stainless steels can achieve. Kei Kobayashi chose it as the basis for his first knives after years spent as a sharpener and finisher working for leading blacksmiths in Seki City, and it is a choice that reflects both his technical knowledge and his ambition for what this line should deliver.

    The nakiri (Japan's dedicated vegetable knife) is one of the most satisfying formats to use in SG2 construction. The flat profile gives full board contact on push cuts, the tall blade height of 50mm provides ample knuckle clearance, and the wide face doubles as a bench scraper for moving prep work around. At 158mm blade length and 156g the knife is compact and substantial without feeling heavy. The 2mm spine is a genuine laser profile - thin enough that the knife moves through dense vegetables with almost no resistance. The seven-sided pakka wood handle is finished with a lacquer treatment that sits comfortably in hand and gives the knife a visual character distinctly its own. The balance point sits slightly forward of the choil, which gives the blade a planted, confident feel during push cuts through hard produce.

    What Customers Are Saying: The one reviewer on this knife describes it as stunning in both appearance and use - noting that attention to the smallest finishing details is evident throughout, that the balance feels excellent despite the slight blade-forward weighting, and that the edge is super thin and precise, sharpened to a level that cuts without resistance. It is a short review but a compelling one from someone who clearly knows what they are looking at.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-nakiri-165mm-262.png&&&5&&&||&&&||&&&@@@ kosg2pe15&&&Kobayashi-Petty150&&&Kobayashi SG2 Petty 150mm&&&The story behind Kei Kobayashi is one of those that makes carrying a new line genuinely exciting. Before picking up a hammer, Kobayashi-san spent years as a sharpener and finisher working for some of the top blacksmiths in Japan. He knew steel from the edge outward - how it behaved under a stone, how grind geometry affected cutting feel, what separated a knife that performed from one that merely looked good. When he finally turned to forging his own blades in Seki City, that depth of experience showed up immediately in the work. We were introduced to him through a friend in the industry and were struck by what he had produced on his first attempts.

    The petty is where that precision is most visible. At 153mm with a 30mm blade height, this is a classically proportioned knife for in-hand work on fruit, herbs, aromatics, and detail cuts at the board. The SG2 powdered stainless core is hardened to 63 HRC and clad in softer stainless steel that is finished with a fine hairline texture - a surface treatment that contrasts beautifully with the polished SG2 edge running below it. The choil and spine are carefully rounded for a comfortable pinch grip, and hand-chiseled kanji elements on the blade face add a level of hand-finishing detail that you rarely see at this stage of a blacksmithing career. The seven-sided pakka wood handle with its lacquer-treated surface is an unusual format that fits the hand well and sets this knife apart visually from anything else in its category.

    What Customers Are Saying: Owners describe the feel as exceptional - lightweight and well-balanced with a handle shape that fits naturally in the hand. Edge performance is described as outstanding out of the box, and the knife draws consistent praise for how cleanly it handles fine work including small fruit, vegetables, and precision detail cuts. The design quality and attention to finish details are noted as the kind of thing you notice more the longer you use the knife.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-petty-150mm-319.png&&&5&&&||&&&||&&&||@@@ kosg2sa17&&&Kobayashi-Santoku&&&Kobayashi SG2 Santoku 170mm&&&SG2 is a powdered metallurgy stainless steel produced in Japan with a grain structure dense enough to support hardness levels that most conventional stainless steels cannot reach. At 63 HRC Kobayashi-san is pushing this steel to a level where edge retention and sharpness are both exceptional - and the years he spent sharpening and finishing blades for leading blacksmiths before turning to forging his own means he understands exactly what that hardness demands in terms of grind geometry and finishing care. These were his first knives. The standard they set was not what anyone expected from a first effort.

    The santoku (three virtues) is one of the most versatile formats in the Japanese kitchen, handling vegetables, proteins, and general prep with equal competence at a length that most cooks find comfortable regardless of hand size or experience level. The SG2 core is clad in softer stainless steel finished with a fine hairline texture across the full blade face, creating a visual contrast with the polished SG2 edge running below it. The 2mm spine is a true laser profile - light and responsive on the board, with the kind of through-food feel that makes prep work noticeably faster and less effortful. Hand-chiseled kanji on the blade face is a finishing detail that reflects the attention Kobayashi-san brings to every part of the knife. The seven-sided lacquer-treated pakka wood handle is comfortable in extended use and gives the knife a visual identity that stands apart from the standard Japanese octagonal.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-santoku-170mm-346.png&&&5&&&||&&&||&&&||@@@ kosg2su27&&&Kobayashi-Suji270&&&Kobayashi SG2 Sujihiki 270mm&&&The sujihiki (Japan's dedicated slicing knife) rewards thin geometry more than almost any other format. A narrow, long blade with a 2mm spine and a polished SG2 edge is exactly the right combination for the work this knife is designed for - breaking down proteins in long single-stroke draws, slicing cooked meats, working through roasts and terrines where a thicker blade would compress and tear rather than cut cleanly. Kei Kobayashi came to forging after years as a sharpener and finisher in Seki City, and his understanding of what a knife needs to do at the edge informs every dimension of this blade.

    The SG2 core runs the full 272mm length at 63 HRC, clad in softer stainless steel with a fine hairline finish across the blade face. The polished SG2 edge contrasts cleanly against the hairline cladding, and hand-chiseled kanji on the blade face reflect the same level of finishing attention that appears across the rest of the line. At 156g the knife is light for its length - light enough that long slicing sessions remain controlled rather than fatiguing - and the 43mm blade height is narrow enough to minimize drag against the cut surface. The seven-sided lacquer-treated pakka wood handle is balanced for the blade and familiar from the rest of the line, which makes this a natural companion piece for anyone already using a Kobayashi gyuto at the board. This knife is also a capable substitute for a yanagiba in sushi preparation for cooks who prefer a double-bevel format.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-342.png&&&0&&&||&&&||&&&||@@@ kosg2su27ro&&&KSR-S270&&&Kobayashi SG2 Sujihiki 270mm Rosewood&&&The rosewood handle version of the Kobayashi SG2 Sujihiki offers the same high-performance laser blade as the lacquer-handle model in a more traditional Japanese handle pairing. Octagonal rosewood sits naturally in the hand for the long, controlled draw strokes that sujihiki work demands - single-stroke slicing of proteins, terrines, and anything that benefits from a narrow blade and an uninterrupted cutting motion. The choice between the two handle options comes down entirely to preference. The blade is identical.

    Kei Kobayashi arrived at forging from years of sharpening and finishing work for leading blacksmiths in Seki City, and the geometry of this knife reflects that background directly. The SG2 core at 63 HRC is ground to a 2mm spine and finished with polished SG2 exposed at the edge, contrasting against the hairline-finished stainless cladding above it. Hand-chiseled kanji on the blade face is a detail that underscores how seriously Kobayashi-san approaches the finishing of each knife. At 144g and 273mm, this is a lightweight sujihiki (Japan's dedicated slicing knife) with the reach and the edge geometry to handle extended slicing sessions without fatigue. It also serves as a capable double-bevel substitute for a yanagiba in sushi preparation for cooks who prefer the versatility of an even grind.

    Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-rosewood-48.png&&&0&&&||&&&||&&&@@@ kowh2wifash5&&&C456&&&Kogatana White #2 & Fabric Sheath&&&A Versatile Knife with Timeless Japanese Craftsmanship

    Discover the charm and practicality of the Kogatana, a traditional Japanese utility knife cherished for generations. Handcrafted from carbon steel by skilled local blacksmiths, this knife embodies both functionality and artistry. Each Kogatana features a vibrant cord-wrapped handle and a fabric sheath, making it as visually appealing as it is reliable.

    Each knife is unique so we'll be updating this item page with new looks and designs. Perfect for everyday tasks or as a collector’s item, this Kogatana is a small yet mighty piece of traditional craftsmanship.

  • Location: Miki City Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: Double Bevel-Even Grind
  • Weight: 2.0oz/ 56g
  • Blade Length: 65mm
  • Overall Length: 150mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 20.6mm
  • Photos are current&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kogatana-white-2-fabric-sheath-319.png&&&0&&&||&&&||&&&@@@ ko1k6brkn24&&&CK6-R24CG&&&Kohetsu 1K6 Bread Knife 240mm&&&Our team in Japan took on the challenge of designing a longer bread knife. Rather than creating a new blade mold, they cleverly extended the machi (the blade's base) to give the knife a longer feel, all while keeping the cutting edge consistent with our standard model. The result? A beautifully balanced knife with added reach and the same precision you expect!

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.1 oz (144 g)
  • Blade Length: 230 mm
  • Total Length: 384 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 38.4 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-444.png&&&5&&&||&&&||&&&@@@ kots1k6brkn2&&&CK6-R24BH&&&Kohetsu 1K6 Bread Knife 240mm Maple&&&Bread culture has been quietly booming in Japan, and the knives being produced to meet that demand reflect the same commitment to quality and precision that defines Japanese kitchen cutlery. This Kohetsu 1K6 Wa Bread Knife is made by Tsukahara in Seki City — one of Japan most storied knife-making regions — and it brings a distinctly Japanese aesthetic to a format that most Western kitchens take for granted. When we were offered these we did not hesitate.

    The blade is laser cut from 1K6 stainless steel — a high-carbon stainless alloy hardened to 60 HRC that holds a sharp serrated edge well and requires minimal maintenance. The mono steel construction keeps the blade clean, lightweight, and easy to control. At 228mm with a 38.2mm blade height it is a nimble, precise bread knife that handles crusty loaves, delicate pastries, and soft sandwich bread with equal confidence. The serrations cut cleanly without tearing or compressing the crumb. The maple octagonal handle with maple ferrule gives the knife a warm, refined wa character that makes it stand out on any knife roll or magnetic strip.

    What Customers Are Saying:
    Customers who have been searching for a wa-handled bread knife for years consistently describe this as exactly what they were looking for. It glides through thick hard-crust homemade loaves effortlessly, feels light and well balanced in hand, and arrives sharp enough to impress right out of the box. The maple octagonal handle earns particular praise for its quality and feel — several customers note it was important to them that their bread knife match the Japanese handle style of the rest of their collection. The 1K6 steel is a fun novelty for knife enthusiasts looking to add something a little different. One customer put it best — this knife left them always looking for bread to cut.

    Care Instructions:
    1K6 stainless steel is low maintenance and rust resistant. Hand wash and dry thoroughly after use. Avoid the dishwasher. Serrated edges can be touched up with a ceramic rod or tapered diamond rod if needed, though they hold their edge well under normal use.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-385.png&&&5&&&||&&&||&&&@@@ ko1k6brknlob&&&CK6-R27WH&&&Kohetsu 1K6 Bread Knife 270mm&&&We asked our team in Japan to make a longer bread knife but doing a new blade die proved difficult, so they came up with the idea to extend the machi to give it a longer feel even though the working cutting edge is the same as the standard model. It came out great!

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Maple Octagonal
  • Ferrule: Maple
  • Weight: 5.7 oz (162 g)
  • Blade Length: 230 mm
  • Total Length: 416 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 40 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-270mm-197.png&&&5&&&||&&&||&&&@@@ ko1k6stsmsl21&&&CK6-C21BH&&&Kohetsu 1K6 Stainless Small Slicer 210mm Maple&&&Introducing the pinnacle of cutting artistry, the Kohetsu 1K6 Stainless Steel Knife, meticulously handcrafted by the master bladesmith Tsukahara San himself. Inspired by centuries of tradition and perfected in the renowned forge-fires of Seki City, Japan, this masterful tool captures the essence of functionality, quality, and elegance.

    Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.

    The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.

    The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.

    Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City, Japan
  • Construction: Roll Forged, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Maple Wood Octagonal
  • Weight: 11.2 ounces / 320g
  • Blade Length: 210 mm
  • Overall Length: 360 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 81.5 mm
  • Our cleaver saya DOES fit this knife but it's on the loose side.

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-503.png&&&0&&&||&&&||&&&@@@ ko1k6stsmsl2&&&CK6-C210U&&&Kohetsu 1K6 Stainless Small Slicer 210mm Oak&&&Kohetsu is a CKTG exclusive line made by Tsukahara in Seki City, Japan — one of the country most respected knife-making regions — and the 1K6 line represents an accessible entry point into serious Japanese knife performance. The 1K6 stainless steel alloy is hardened to 60 HRC, offering a strong balance of sharpness, edge retention, and stain resistance that makes it a practical choice for cooks who want high performance without the maintenance demands of carbon steel. The burnt oak octagonal handle gives the knife a distinctive character that bridges traditional Japanese aesthetics with an everyday working tool.

    This cleaver is roll-forged from mono steel — a single piece of 1K6 stainless throughout — which keeps the construction clean, the balance honest, and the weight predictable in hand. At 210mm with an impressive 81.5mm blade height it has real authority on the cutting board. The tall flat blade is ideal for the push-cutting style favored by Chinese and Japanese cooks, excelling at vegetables, proteins, and general prep work. At 290g it is substantial but not heavy — enough mass to work efficiently without fatiguing the wrist through extended sessions. A note worth knowing: our cleaver saya does fit this knife but sits on the loose side.

    Care Instructions:
    1K6 stainless steel is low maintenance and rust resistant with proper care. Hand wash and dry thoroughly after use. Avoid the dishwasher and hard surfaces like ceramic boards. Sharpen on quality water stones and strop regularly to maintain the edge.

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-502.png&&&0&&&||&&&||&&&@@@ koaosubu17&&&CAS-B175&&&Kohetsu Aogami Super Bunka 175mm&&&The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. It is shorter in length than a gyuto and, combined with its tall blade height, creates a knife with extensive uses and appeal. Bunkas often replace short gyutos or santokus, especially for people who favor push-cutting and chopping techniques. No doubt the great-looking reverse tanto profile also adds to a compelling aesthetic appeal.

    The Kohetsu Aogami Super is made exclusively for CKTG by the extremely talented blacksmith, Tsukahara-san, working in Seki City. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.

    The blade has a nice progressive grind which Mr. Tsukahara biases slightly more on the right side than the left. He also feathers and thins out the tip for greater cutting performance.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Sharpener: Tsukahara-San
  • Construction: Laser Cut, San Mai
  • Cladding: Stainless
  • Core Steel: Aogami Super
  • Handle: Ho Octagonal
  • Ferrule: Buffalo Horn
  • Engraving: Stamped
  • Weight: 3.6 oz (102 g)
  • Blade Length: 181 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 47.1 mm
  • Edge Grind: 60/40 Asymmetric (ok for left- or right-handed users)
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-bunka-175mm-326.png&&&5&&&||&&&||&&&@@@ koaosugy18&&&CAS-G180&&&Kohetsu Aogami Super Gyuto 180mm&&&Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.

    The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.

    The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.

    180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!

  • Brand: Kohetsu
  • Blacksmith: Tsukahara San
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Aogami Super Steel (AS)
  • Cladding: Stainless
  • Weight: 3.4 oz (96 g)
  • Blade Length: 179 mm
  • Total Length: 315 mm
  • Thickness at Heel: 2.1 mm
  • Blade Height: 41.4 mm
  • Edge Grind: 60/40 Asymmetric
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-180mm-313.png&&&5&&&||&&&||&&&@@@ koasgy21cu&&&CAS-G21C&&&Kohetsu Aogami Super Gyuto 210mm Gray&&&This is one of our most popular lines and they're made in Seki exclusively for Chefknivestogo by noted master sharpeners, the Tsukahara brothers (and son). Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy."

    The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.

    Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.

    The octagonal gray handles are well finished and durable so they make a perfect match to the outstanding blades.

  • Blacksmith: Mr. Tsukahara
  • Location: Seki City, Japan
  • Construction: Laser Cut, San Mai
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • HRC: 63-64
  • Edge Grind: 60:40 (good for both left- and right-handers)
  • Handle: Octagonal Dark Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 5.6 oz (152 g)
  • Blade Length: 214 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.0 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-210mm-gray-141.png&&&4&&&||&&&||&&&|kika21gy|@@@ koaosugy24gr&&&CAS-G24C&&&Kohetsu Aogami Super Gyuto 240mm&&&CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives. Featuring a very well-executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, adding further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge.

    The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for left and right users)
  • HRC: 63-64
  • Handle: Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 6.3 oz (180 g)
  • Blade Length: 240 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 51.4 mm
  • Photos by Gustavo Bermudez

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-gray-132.png&&&5&&&||&&&||&&&||@@@ rikoaosu24gy&&&CAS-G240&&&Kohetsu Aogami Super Gyuto 240mm&&&CKTG is the only place where you can purchase these high value, high performance Kohetsu knives. Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge.

    The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for left and right users)
  • HRC: 63-64
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.7 oz (136 g)
  • Blade Length: 239 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 50.5 mm
  • Photos by Gustavo Bermudez&&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-298.png&&&5&&&||&&&||&&&||@@@ koaosu27gy&&&CAS-G27C&&&Kohetsu Aogami Super Gyuto 270mm&&&Made exclusively for CKTG by a leading blacksmith in Japan, the Kohetsu AS line of blades are thin, light, and strong. We have specified an HRC rate of 64 to ensure a high level of edge retention and low maintenance requirement. This carbon steel core is reinforced by the use of a stainless steel cladding. Of course the exposed carbon steel will patina with use but this oxidation only serves to enhance the look and protection of the cutting edge.

    A nicely shaped and finished pakka wood handle gives the knife a light and well-balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.

    The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Location: Seki City Japan
  • HRC: 64-65
  • Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Hairline
  • Weight: 7.8 oz (222 g)
  • Blade Length: 269 mm
  • Total Length: 417 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 53.7 mm
  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • New Handle: Octagonal Black and Grey Pakka Wood Trust Pics

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-270mm-259.png&&&5&&&||&&&||&&&||@@@ koaosuho15&&&CAS-H15C&&&Kohetsu Aogami Super Honesuki 150mm&&&The Kohetsu AS Honesuki is made with stainless cladding over Aogami Super steel, which is a fantastic carbon steel for kitchen knives. The alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection.

    The honesuki style of knife is used for boning work, mostly for poultry. But many cooks find the knife useful for a wide variety of cutting chores in the kitchen. The triangular shape and sharp point enable the user to get into places other blades simply cannot reach. It’s the kind of knife that, once used, will become a go-to blade.

    The handle is made with gray pakka wood in an octagonal shape with a black pakka wood ferrule.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    We have created the Kohetsu line with a simple philosophy of providing a well-made and straightforward knife at a super competitive price. High quality and high value are what define the brand. Once you try this fun knife, we trust you will agree with us.

  • Weight: 4.3 oz (122 g)
  • Blade Length: 151 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-honesuki-150mm-451.png&&&5&&&||&&&||&&&@@@ koaosuki21&&&CAS-K210&&&Kohetsu Aogami Super Kiritsuke 210mm&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.

    The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.

    There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for L and R users)
  • HRC: 64-65
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.3 oz (124 g)
  • Blade Length: 212 mm
  • Overall Length: 350 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 45.4 mm

    &&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-210mm-265.png&&&0&&&||&&&||&&&@@@ koaosuki24&&&CAS-K240&&&Kohetsu Aogami Super Kiritsuke 240mm&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.

    The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.

    There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for L and R users)
  • HRC: 64-65
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.7 oz (134 g)
  • Blade Length: 237 mm
  • Total Length: 379 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-240mm-sale-144.png&&&4.5&&&||&&&||&&&@@@ koaosuna16&&&CAS-N16C&&&Kohetsu Aogami Super Nakiri 165mm&&&The nakiri is predominantly a vegetable chopping knife with an easy to sharpen 60:40 asymmetrical blade which can be used by lefties or righties. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.

    The Kohetsu AS nakiri is constructed from Aogami Super steel clad with a protective layer of stainless steel. Rockwell Hardness is 64 for these knives, and each batch of steel is tested for consistency. We have made these knives to maximize performance while minimizing unnecessary “bling” and its associated cost.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it (on a different blade).

    Kohetsu knives cut to the core of blade design and execution. Try one...we know you will agree.

  • Weight: 5.9 oz (170 g)
  • Blade Length: 164 mm
  • Overall Length: 318 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 47.5 mm
  • Edge Grind: 60/40 asymmetric (ok for left or right)
  • Handle: Octagonal Gray Pakka Wood (updated since video)
  • Ferrule: Black Pakka Wood

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-nakiri-165mm-438.png&&&5&&&||&&&||&&&@@@ rikoaosu12pe&&&CAS-P120&&&Kohetsu Aogami Super Petty 120mm&&&Kohetsu is an exclusive CKTG brand that we developed over the course of more than a year. The name loosely translates to “bring happiness and pleasure,” or simply “be happy,” which sums up exactly what we hope these knives bring to your kitchen.

    The Kohetsu Aogami Super Petty 120mm is a compact, hardworking blade built around an Aogami Super carbon steel core wrapped in stainless cladding. We partner with a respected blacksmith shop in Japan for the forging and assembly, and the AS core is heat-treated to an impressive 64 Rockwell for excellent edge retention and daily performance.

    This knife was designed with a straightforward, utilitarian mindset. No extra frills—just a well-made tool that cuts beautifully and delivers exceptional value. It features a traditional octagonal ho wood handle paired with a water buffalo horn ferrule for a classic, comfortable feel in hand.

    We do not have a saya that fits this knife. We recommend using a felt blade guard instead.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Location: Seki City, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (carbon steel)
  • Cladding: SUS 405 Stainless Steel
  • HRC: 64–65
  • Edge Grind: 60/40 Asymmetric (works for left or right-handed users)
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 1.7 oz (48 g)
  • Blade Length: 119 mm
  • Total Length: 243 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-120mm-297.png&&&5&&&||&&&||&&&||@@@ koaosupe15&&&CAS-P15C&&&Kohetsu Aogami Super Petty 150mm&&&Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us over a year to develop and we think the effort has been worth it.

    The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, makes it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Maker: Kohetsu
  • Location: Seki City, Japan
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Weight: 2.6 oz (76 g)
  • Blade Length: 149 mm
  • Total Length: 274 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm
  • Edge Grind: 60/40 Asymmetric (ok for lefties or righties)
  • Handle: Gray Octagonal (Trust the Photos)&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-150mm-358.png&&&5&&&||&&&||&&&||@@@ koaosusa18&&&CAS-S180&&&Kohetsu Aogami Super Santoku 180mm&&&The proper name of this knife is santoku-bocho. In Japanese, santoku means “knife of the three virtues.” This refers to its ability to perform the three acts of chopping, slicing, and dicing. Some chefs believe the santoku is more versatile than a nakiri, its only real competitor, in the home kitchen. The santoku has a relatively short blade, up to 200mm, and a rounded tip with a slight point. It is made with a two-sided, asymmetrical 60:40 grind which is ok for left or right-handed users.

    The Kohetsu AS santoku is one of the knives made exclusively for CKTG. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Weight: 3.8 oz (108 g)
  • Blade Length: 181 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 47.2 mm
  • Handle: Ho Wood Octagonal
  • Ferrule: Black Buffalo Horn
  • Edge Grind: 60/40 Asymmetric (ok for left or right)

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-santoku-180mm-327.png&&&5&&&||&&&||&&&@@@ koaosu27su&&&CAS-J27CSuji&&&Kohetsu Aogami Super Sujihiki 270mm&&&The Kohetsu Aogami Super Sujihiki 270mm is one of our favorite sujihikis on the site. It is made with top-shelf Aogami Super steel, which is a great carbon steel for kitchen knives. The central core is clad with stainless steel for added strength and protection. The result is an easy-to-care-for knife with a nice fit and finish and a great cutting edge that is both acute and has high wear resistance for long-lasting sharpness.

    Sujihikis are perfect for all slicing and carving jobs. Whether raw or cooked, proteins will fall prey to this narrow and thin blade. Want to make see-through carpaccio? This is your knife!

    The Kohetsu AS sujihiki is both elegant and efficient. The knife comes with a fine pakka wood octagonal handle and 60/40 grind, and it works equally well with right- or left-handed users.

    Sujihikis can run into the thousands of dollars. This knife proves that much of these hyper-blade's attributes can be realized with a sensible outlook toward blade construction and design.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    A great deal of knife for a great deal!

  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • Handle: Black and Grey Pakka Wood, Octagonal Shape
  • Weight: 6.1 oz (174 g)
  • Blade Length: 273 mm
  • Total Length: 422 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 41 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-sujihiki-270mm-297.png&&&4.5&&&||&&&||&&&||@@@ koastogy24&&&CAS-OG4C&&&Kohetsu Aogami Super Togatta Gyuto 240mm&&&We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.

    The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.

    Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Maker: Tsukahara-san
  • Location: Seki, Japan
  • Edge Steel: AS
  • HRC: 64-65
  • Cladding: Stainless Steel
  • Weight: 5.7 oz (162 g)
  • Blade Length: 235 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 46 mm
  • Handle: Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-togatta-gyuto-240mm-28.png&&&5&&&||&&&||&&&||@@@ koaswebu17&&&KAS-B175&&&Kohetsu AS Western Bunka 175mm&&&The Kohetsu AS Western Bunka is one of a line of knives made exclusively for CKTG. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds. We have specified a hardness of 64 HRC, which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

    This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Region: Seki, Japan
  • Construction: San Mai
  • Edge: Aogami Super Steel
  • HRC: 64-65
  • Cladding: Stainless
  • Engraving: Machine Engraved
  • Handle: Western (Yo)
  • Scales: Mahogany
  • Weight: 5.6 oz (160 g)
  • Blade Length: 178 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-bunka-175mm-303.png&&&0&&&||&&&||&&&||@@@ koasgy18&&&KAS-G180&&&Kohetsu AS Western Gyuto 180mm&&&At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.

    The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.

    The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.

    Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off.

  • Brand: Kohetsu
  • Location: Seki City, Japan
  • Bladesmith: Tsukahara-San
  • Construction: San Mai, Laser Cut
  • Type: Gyuto
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 5.3 oz (152 g)
  • Blade Length: 176 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm
  • Handle: Western
  • Scales: Rosewood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-gyuto-180mm-28.png&&&5&&&||&&&||&&&||@@@ koaswegy21&&&KAS-G210&&&Kohetsu AS Western Gyuto 210mm&&&Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to "be happy," and we really think that is a perfect description for these well-made and keenly priced knives. They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening.

    AS stands for Aogami Super steel. It is a high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless steel for easy care. Over time, the edge will darken, and it will look more attractive with age and use.

    The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Steel: Aogami Super Clad with Stainless
  • Handle: Mahogany
  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • Weight: 6.7 oz (190 g)
  • Blade Length: 209 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Photos by Gustavo Bermudez&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-210mm-323.png&&&5&&&||&&&||&&&||@@@ kowegy24&&&KAS-G240&&&Kohetsu AS Western Gyuto 240mm&&&The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost twice as much. CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives.

    Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, which will add further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge that is good for both left- and right-handed users.

    While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.

  • Weight: 7.1 oz (204 g)
  • Blade Length: 235 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • HRC: 64
  • Edge Grind: 60/40 Asymmetric (ok for left or right)&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-240mm-178.png&&&5&&&||&&&||&&&||@@@ koweasgy27&&&KAS-G270&&&Kohetsu AS Western Gyuto 270mm&&&The Kohetsu Gyuto 270mm is the longest knife in this exclusive line of CKTG kitchen knives. It is a knife fit for tackling big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. Of course a knife of this size requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.

    While it boasts a long cutting edge, the knife is not super tall at just 52.4mm. Because of this, the profile is fairly flat all the way to the slim tip. It is also quite thin but no laser for sure. Its lower height relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of Aogami Super steel.

    The blade is coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets. Fit and finish are of an extremely high standard and the package looks and feels like the fine implement that it is.

    We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a truly professional feel. The Kohetsu AS Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.

  • Weight: 9.7 oz (276 g)
  • Blade Length: 263 mm
  • Total Length: 399 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 53 mm
  • Steel: Aogami Super clad with stainless steel
  • Handle: Mahogany Western&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-270mm-157.png&&&5&&&||&&&||&&&||@@@ koweasho150&&&KAS-H150&&&Kohetsu AS Western Honesuki 150mm&&&The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single-bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work, as well as being a great blade for creating garnishes.

    The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives, and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.

    The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.

  • Weight: 5.4 oz (152 g)
  • Blade Length: 146 mm
  • Total Length: 262 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-honesuki-150mm-105.png&&&3&&&||&&&||&&&||@@@ koaski24&&&KAS-K240&&&Kohetsu AS Western Kiritsuke 240mm&&&The Kohetsu AS Kiritsuke is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.

    There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.

    The grinds on this knife are very thin and, together with the convex profile, result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while the knife is made with a slight bias of 60/40, it is still a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.

  • Weight: 7.2 oz (204 g)
  • Blade Length: 235 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • HRC: 64
  • Edge Grind: 60/40 Asymmetric (ok for left or right)&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-kiritsuke-240mm-28.png&&&5&&&||&&&||&&&||@@@ koweasna16&&&KAS-N165&&&Kohetsu AS Western Nakiri 165mm&&&We created Kohetsu knives to bring you the best cutting performance using the top steels on the market, with impeccable heat treatment and nice, thin grinds—all at an affordable price.

    We start with one of the top carbon steels available, Aogami Super, which is then clad with a soft stainless steel to protect the blade from corrosion and make it easier to maintain. Our skilled blacksmith hardens the blade to 64 HRC, which results in an edge that is both sharp and resilient.

    The nakiri is a vegetable chopping knife with an easy-to-sharpen blade that can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long, flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.

    The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.

    This line has taken us years to develop and refine and we think the efforts have paid off.

  • Weight: 6.6 oz (188 g)
  • Blade Length: 160 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-nakiri-165mm-156.png&&&5&&&||&&&||&&&||@@@ koweaspe12&&&KAS-P120&&&Kohetsu AS Western Petty 120mm&&&We have this line of AS knives made exclusively for CKTG by the talented blacksmith Tsukahara-San. The core steel is hardened to 64 HRC and is laminated with a softer stainless steel using a san-mai construction. The blade is laser cut from a pre-laminated sheet.

    The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.

    The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you've met your match! This compact knife will also suit smaller hands more than other larger knives.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    We do not have a saya that fits this knife. We recommend the felt blade guard instead.

  • Weight: 2.6 oz (76 g)
  • Blade Length: 116 mm
  • Total Length: 227 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-120mm-189.png&&&4.5&&&||&&&||&&&||@@@ koweaspe15&&&KAS-P150&&&Kohetsu AS Western Petty 150mm&&&The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.

    The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.

    The knife is machine-finished with some nice stamped kanji elements. Because it is laminated with stainless steel, the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out-of-the-box edge is very well done, as are the well-finished bolster and handle.

  • Weight: 3.6 oz (102 g)
  • Blade Length: 146 mm
  • Total Length: 259 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-150mm-235.png&&&4.5&&&||&&&||&&&||@@@ koweassa18&&&KAS-S180&&&Kohetsu AS Western Santoku 180mm&&&The do-it-all attributes of a santoku-style blade are becoming more popular with both professional and home chefs around the world. The knife looks like a small Western chef knife or shorter gyuto with a more rounded tip. For those who like a smaller length, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.

    We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.

    One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.

    We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store.

  • Weight: 6.0 oz (170 g)
  • Blade Length: 174 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-santoku-180mm-37.png&&&4.5&&&||&&&||&&&||@@@ koaswe27su&&&KAS-J270&&&Kohetsu AS Western Sujihiki 270mm&&&This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless for easy care. Over time, the edge will darken and it will look more attractive with age and use. Sujihiki is a Western-type slicing knife. They're thin and make great carving knives or fillet knives.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Edge Steel: Aogami Super
  • Cladding: Stainless Steel
  • Handle: Mohogany
  • Weight: 7.2 oz (204 g)
  • Blade Length: 267 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 40 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-sujihiki-270mm-148.png&&&4.5&&&||&&&||&&&||@@@ kobl2cakn16&&&TAB-C160&&&Kohetsu Blue #2 Cabbage Knife 160mm&&&The cabbage knife is a format developed in the vegetable-farming regions around Sanjo City, Japan - a town as famous for its metalworking as it is for its agriculture. Farmers in these fields use a tool like this to harvest cabbage heads directly in the field, crouching down and cutting cleanly at the base with a single stroke. The 160mm blade and 48mm height give it the leverage and contact area for that kind of low, decisive work through a dense head of cabbage at ground level - a task that would abuse a kitchen knife and leave a standard folding knife hopelessly outmatched.

    The construction is san mai: Aogami (blue paper steel) #2 core at 62 HRC clad in stainless steel. That combination gives the blade real cutting performance - Aogami #2 at 62 HRC takes a sharp, durable edge with a clean bite through fibrous produce - with the stainless cladding reducing maintenance. The carbon edge still requires care, but the flanks of the blade are protected. The handle is oval ho wood with black resin ferrule, compact and grippy for field work. At 5.1 oz and 316mm total length this is a serious tool that also pulls double duty as an outstanding heavy-duty kitchen knife for breaking down large cabbages, squash, and dense vegetables.

    Care Instructions: The Aogami core is reactive carbon steel - wipe and dry after use, especially along the exposed edge. The stainless cladding handles the flanks, but the cutting edge will patina and can rust if left wet. Hand wash only. Sharpen on quality water stones.

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-cabbage-knife-160mm-242.png&&&0&&&||&&&||&&&@@@ kobl2kubu17&&&TAB-B17U&&&Kohetsu Blue #2 Kurouchi Bunka 170mm&&&Kohetsu Blue #2 Bunka 170mm. This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Burnt Urushi Octagonal
  • Weight: 5.3 oz (150 g)
  • Blade Length: 169 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-bunka-170mm-293.png&&&0&&&||&&&||&&&@@@ kobl2na162&&&TAB-N16U&&&Kohetsu Blue #2 Kurouchi Nakiri 165mm&&&Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables—their height appeals to users with large hands or those liking a good board-to-hand clearance.

    These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.

    The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by adding iron cladding. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.

    If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Burnt Urushi Octagonal
  • Weight: 6.3 oz (178 g)
  • Blade Length: 162 mm
  • Total Length: 302 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height: 49 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-nakiri-165mm-sale-35.png&&&5&&&||&&&@@@ kobl2kusa16&&&TAB-S16U&&&Kohetsu Blue #2 Kurouchi Santoku 165mm&&&Kohetsu Blue #2 Santoku 165mm. This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.

    We do not have a saya that fits this knife. We recommend the felt blade guard instead.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Burnt Urushi Octagonal
  • Weight: 5.5 oz (158 g)
  • Blade Length: 168 mm
  • Total Length: 303 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-santoku-165mm-299.png&&&0&&&||&&&||&&&@@@ kobl2nabu17&&&SAN-B170&&&Kohetsu Blue #2 Nashiji Bunka 170mm&&&The Kohetsu Blue #2 Nashiji Bunka 170mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments and nice, thin grinds. The result was a range of very different knives that all heed to these same principals.

    The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work of all kinds.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • HRC: 62
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge Grind: Even 50/50
  • Weight: 4.6 oz (130 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 44 mm
  • Handle: Walnut Octagonal (Trust the Photos)
  • Ferrule: Black Pakka Wood
  • Photos by: Gustavo Bermudez&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-294.png&&&5&&&||&&&||&&&@@@ kobl2nabu21&&&SAN-B210&&&Kohetsu Blue #2 Nashiji Bunka 210mm&&&The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.

    The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust the Photos)
  • Photo Credit: Gustavo Bermudez
  • Weight: 6.5 oz (186 g)
  • Blade Length: 215 mm
  • Total Length: 368 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-210mm-361.png&&&5&&&||&&&||&&&@@@ kobl2nagy18&&&SAN-G180&&&Kohetsu Blue #2 Nashiji Gyuto 180mm&&&Kohetsu is one of our in-house brands. This line of knives features excellent heat treatments and very nice grinds. The gyuto listed here is made from Blue #2 high-carbon steel. Specifically developed for tools and knives, Blue #2 has a high wear resistance but low toughness. It is easy to sharpen, even at high hardness rates, while its edge-holding is outstanding. The inner core is clad in stainless steel, which will keep all but the mirror-finished edge from forming a patina while making daily maintenance a much more straightforward task.

    180mm is the shortest length of most gyutos. The knife is ideal for smaller hands, smaller cutting boards, or smaller ingredients. But do not let the label throw you. This is a big performer capable of tackling almost any normal kitchen-cutting task. Most vegetables or proteins can be processed with a blade this size. The shorter and lighter size of this gyuto also gives it a quality that feels fast and nimble. In fact, with its short height and pointed profile, it could be easily mistaken for a long petty.

    We have just upgraded the knife with a new walnut octagonal handle and pakka wood ferrule. The Kohetsu Blue #2 series knives are a fantastic deal.

    **Our 180mm Gyuto Saya does NOT fit this knife. The spine of the knife is very thick at the heel.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Ferrule: Black Pakka Wood
  • Photo Credit: Gustavo Bermudez
  • Weight: 4.5 oz (128 g)
  • Blade Length: 185 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 41 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-180mm-272.png&&&5&&&||&&&||&&&@@@ kobl2nagy21&&&SAN-G210&&&Kohetsu Blue #2 Nashiji Gyuto 210mm&&&The Kohetsu line of knives is perfect for the busy line cook or the discriminating home cook. They are a fantastic deal, manufactured exclusively for Chefknivestogo from top-of-the-line Hitachi Blue #2 steel. They feature excellent heat treatment and very nice grinds with an upgraded walnut octagonal handle with pakka wood ferrule. The stainless steel cladding on most of the knife will keep all but the mirror-finished edge from forming a patina. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit: Gustavo Bermudez
  • Weight: 5.8 oz (164 g)
  • Blade Length: 213 mm
  • Total Length: 367 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-210mm-370.png&&&5&&&||&&&||&&&@@@ kobl2nagy24&&&SAN-G240&&&Kohetsu Blue #2 Nashiji Gyuto 240mm&&&Made in Japan exclusively for Chef Knives To Go, this line of Kohetsu knives is an excellent deal. They are made with high-quality Hitachi Blue #2 steel, which is heat treated and given a "nashiji" or "pear skin" finish. They are then clad in stainless steel to protect the steel from rust. Finished with a practical and strong handle, these knives will last you a lifetime. Please note we upgraded the handle to a much nicer walnut octagonal with black pakka wood ferrule.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Cladding: Stainless Nashiji
  • Photos by: Gustavo Bermudez
  • Weight: 6.7 oz (190 g)
  • Blade Length: 242 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-240mm-336.png&&&4.5&&&||&&&||&&&@@@ kobl2naho15&&&SAN-H150&&&Kohetsu Blue #2 Nashiji Honesuki 150mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.

    Blue #2 is a highly reactive steel that normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.

    Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.

    The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.

  • Maker: Kohetsu
  • Location: Sanjo, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Engraving: Kanji, Stamped
  • Photos: Gustavo Bermudez
  • Edge Grind: Even, Double Sided (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.0 oz (112 g)
  • Blade Length: 152 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 40 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-honesuki-150mm-271.png&&&4.5&&&||&&&||&&&@@@ kobl2nakode1&&&SAN-A105&&&Kohetsu Blue #2 Nashiji Ko Deba 105mm&&&Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.

    Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.

    Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.

    This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust the Photos)
  • Photo Credit: Gustavo Bermudez
  • Weight: 2.5 oz (72 g)
  • Blade Length: 106 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 36 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-308.png&&&5&&&||&&&||&&&@@@ kobl2nakode12&&&SAN-A105Second&&&Kohetsu Blue #2 Nashiji Ko Deba 105mm - Spine Issue&&&This Ko Deba arrived from the manufacturer with a flaw in its spine, as shown in the 4th picture.

    Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.

    Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.

    Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.

    This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust the Photos)
  • Photo Credit: Gustavo Bermudez
  • Weight: 2.5 oz (72 g)
  • Blade Length: 106 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 36 mm&&&&&&140&&&112&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-spine-issue-29.png&&&0&&&||&&&||&&&@@@ kobl2nakode11&&&SAN-A120&&&Kohetsu Blue #2 Nashiji Ko Deba 120mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily, it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.

    Blue #2 is a highly reactive steel, which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.

    Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double-bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.

    The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.

  • Maker: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Engraving: Kanji, Stamped
  • Edge Grind: Even, Double Sided (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.2 oz (91 g)
  • Blade Length: 120 mm
  • Total Length: 240 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-120mm-295.png&&&0&&&||&&&||&&&@@@ kobl2na16&&&SAN-N165&&&Kohetsu Blue #2 Nashiji Nakiri 165mm&&&Designed with the busy line cook in mind, Kohetsu knives are made to be durable, easy to care for, and affordable. They are made of Hitachi Blue #2 steel clad with stainless steel, so only the mirror-finish edge will form a patina. The nashiji finish helps food slide right off the knife, simplifying a busy prep session. We also upgraded the handles on these recently to walnut octagonal with black pakka wood.

    Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Hammered
  • Edge Grind: Even
  • Weight: 5.1 oz (146 g)
  • Blade Length: 162 mm
  • Total Length: 307 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Photos: Gustavo Bermudez&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-nakiri-165mm-381.png&&&5&&&||&&&||&&&@@@ kobl2pe80&&&SAN-P135&&&Kohetsu Blue #2 Nashiji Petty 135mm&&&The Kohetsu line of knives was made with line cooks in mind. These affordable knives are made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds with a simple but durable handle. The mirror-finished edge will be reactive, but the rest of the knife is clad in stainless steel. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Photo Credit: Gustavo Bermudez
  • Weight: 2.8 oz (79 g)
  • Blade Length: 135 mm
  • Total Length: 255 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 31 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-135mm-328.png&&&4.5&&&||&&&||&&&@@@ kobl2nape17&&&SAN-O165&&&Kohetsu Blue #2 Nashiji Petty 170mm&&&Kohetsu is one of those lines at CKTG that gets recommended a lot — not because it is the most expensive or the most exotic, but because it consistently delivers more than its price suggests. Made in Sanjo City, one of Japans most productive knife-making regions, the Blue #2 Nashiji series is built around Hitachi Aogami (blue paper steel) #2, a high carbon steel widely regarded as one of the best core steels available for kitchen knives. Sharp, tough, and highly responsive on water stones, it is an ideal steel for a cook taking their first serious step into Japanese cutlery.

    This 170mm petty is hammer forged using san mai construction — a Blue #2 carbon core sandwiched between stainless steel cladding on either side. The result is a blade that takes a keen, reactive edge at the cutting surface while the stainless cladding protects the majority of the blade from moisture and daily wear. The nashiji (pear skin) finish on the cladding adds texture that helps food release cleanly during prep and gives the knife a distinctive, understated look. The grind is notably well executed for this price point — thin behind the edge and consistent from heel to tip. The octagonal walnut handle is fitted with a black pakka wood ferrule, comfortable in hand and well proportioned for the blade length.

    What Customers Are Saying: Reviewers consistently describe the out-of-the-box edge as genuinely razor sharp, with several noting it as their first Japanese knife and expressing surprise at the quality relative to the price. Fit and finish receives strong praise across the board, with one owner comparing it favorably to knives at significantly higher price points. The blade profile — tall, with a bit of weight behind it — draws particular appreciation from cooks who want a petty that can handle heavier prep work alongside detail tasks. The consensus is straightforward: at this price, it is difficult to find a more capable knife.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe the blade clean during use when cutting acidic ingredients and dry it thoroughly after washing — never leave it wet or in a dish rack. Hand wash only. Apply a light coat of camellia oil if storing for any extended period. Sharpen on quality water stones; the steel responds beautifully and rewards good technique with an exceptional edge.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-170mm-342.png&&&5&&&||&&&@@@ kobl2wasa16&&&SAN-S165&&&Kohetsu Blue #2 Nashiji Santoku 165mm&&&This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi blue #2 steel clad in stainless steel, so only the edge of the blade will be reactive. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakka wood octagonal handle.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Photo Credit: Gustavo Bermudez
  • Weight: 4.4 oz (126 g)
  • Blade Length: 166 mm
  • Total Length: 306 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 48 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-santoku-165mm-343.png&&&5&&&||&&&||&&&@@@ kobl2nasu24&&&SAN-J240&&&Kohetsu Blue #2 Nashiji Sujihiki 240mm&&&Kohetsu Blue #2 Nashiji Sujihiki 240mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.

    The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.

    The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (photos are current)
  • Weight: 4.6 oz (130 g)
  • Blade Length: 237 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 35 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-240mm-44.png&&&0&&&||&&&||&&&@@@ kobl2nasu27&&&SAN-J270&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.

    The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.

    The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (photos are current)
  • Photo Credit: Gustavo Bermudez
  • Weight: 5.6 oz (159 g)
  • Blade Length: 275 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 36 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-270mm-395.png&&&5&&&||&&&@@@ kobl2tagy24&&&CKA-TG24&&&Kohetsu Blue #2 Tall Gyuto 240mm&&&The Kohetsu Blue #2 line of knives features excellent heat treatments and very nice grinds. The special sized tall gyuto listed here is made from Blue #2 high carbon steel on the edge which was specifically developed for tools and knives. Blue #2 has a high wear resistance but since it's made from carbon steel it's easy to sharpen, even at high hardness rates, which in this case is HRC 62+-. The inner core is clad in stainless steel which will keep all but the polished edge from forming a patina while making daily maintenance a much more simple task.

    The profile you see here is very tall for a gyuto and the knife has a nice workhorse feel to it, even though the edge geometry is thin. This is a big performer capable of tackling pretty much any normal kitchen cutting task. If you like the feel of a big knife with lots of knuckle clearance then this knife is for you.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Finish: Nashiji/Stainless
  • Edge Steel: Blue #2 Carbon Steel
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Photos by: Gustavo Bermudez
  • HRC: 62
  • Weigth: 7.8 oz (222 g)
  • Blade Length: 245 mm
  • Total Length: 397 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 56 mm
  • Edge Grind: Double Bevel, 50/50&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-tall-gyuto-240mm-344.png&&&5&&&||&&&||&&&@@@ ckknro8pcbl&&&CKTG-Blue-Knife-Roll&&&Kohetsu Denim Knife Roll 8pc&&&This durable canvas chef knife roll is designed for cooks who need safe, organized storage at home or on the go. With seven individual sleeves, it securely holds a full working set of kitchen knives along with essential tools like scissors, honing rods, or small utensils. The layout keeps blades separated and protected while allowing quick access during prep or service.

    Made from cut- and puncture-resistant canvas, this knife roll helps prevent scratches, nicks, and edge damage during transport. It rolls up tightly and secures with a sturdy canvas cord, making it easy to carry to work, culinary school, camping trips, or outdoor grilling sessions. Knives up to 16.9 inches in length fit comfortably when unrolled. Care Instructions: Spot clean with a damp cloth and mild soap. Allow to air dry fully before storing. Do not machine wash or dry.
  • Material: Heavy-duty canvas
  • Capacity: 7 knife sleeves plus accessory storage
  • Maximum Knife Length: 16.9"
  • Unrolled Size: 22" wide x 16.9" tall
  • Closure: Canvas tie cord
  • Use: Chef knife storage, travel, culinary school, camping, BBQ&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-denim-knife-roll-8pc-7.png&&&0&&&@@@ kohabu17&&&KHP-B17C&&&Kohetsu HAP40 Bunka 175mm&&&Kohetsu is our in-house brand of Japanese kitchen knives. The brand is split into 8 lines made up of various steels, styles, and forging techniques.

    The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness.

    Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto-style tip is perfect for getting into hard-to-reach places and taking on intricate tasks such as garnish preparation.

    The edge grind is superb. It is a 60/40 bevel with an out-of-the-box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and gray pakka wood handle.

    Our bunka saya is too big for this thin knife. Try the blade guard instead.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Region: Seki, Japan
  • Steel: HAP40
  • Cladding: Stainless
  • HRC: 65-66
  • Weight: 5.1 oz (146 g)
  • Blade Length: 180 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Handle is new and upgraded as pictured&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-bunka-175mm-289.png&&&5&&&||&&&||&&&@@@ kohagy181&&&KHP-G18C&&&Kohetsu HAP40 Gyuto 180mm&&&This Kohetsu HAP40 Gyuto 180mm is an all-purpose knife that is ideal for home users who want something that's easy to handle and control and not too big. HAP40 steel is at the top of our knife steel list. This excellent alloy is manufactured by Hitachi Metals. It is a fine-grained alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding.

    We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block.

  • Maker: Kohetsu
  • Location: Seki City, Japan
  • Construction: Laser Cut, San Mai
  • Edge Steel: HAP40 Semi Stainless
  • HRC: 65
  • Cladding: Stainless Steel
  • Edge Grind: 60/40 (ok for right- or left-handers)
  • Weight: 5.1 oz (146 g)
  • Blade Length: 180 mm
  • Total Length: 329 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm
  • Handle: Octagonal Stabilized Gray Pakka Wood
  • Ferrule: Stabilized Black Pakka Wood
  • Photos By Gustavo Bermudez&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-sale-16.png&&&5&&&||&&&||&&&||@@@ kohawagy21&&&KHP-G21C&&&Kohetsu HAP40 Gyuto 210mm&&&We are very pleased to be able to offer these fine kitchen knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.

    The Kohetsu HAP40 Wa Gyuto 210mm is the smaller of the gyuto styles. It weighs in at about 5.5 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.

    HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC) -- even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Kitchen knives made from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with this beautiful gray and black pakka wood octagonal handle you see pictured.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Maker: Tsukahara-san
  • Location: Seki, Japan
  • Weight: 5.5 oz (156 g)
  • Blade Length: 213 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Steel: HAP40
  • HRC: 65-66
  • Handle: Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Photos By Gustavo Bermudez&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-210mm-453.png&&&5&&&||&&&||&&&||@@@ kohawagy24&&&KHP-G24C&&&Kohetsu HAP40 Gyuto 240mm&&&This is the mid-point size of the Kohetsu wa gyuto range. It comes in at just under 240mm in length. It is a very light knife at just 6.3 ounces. The blade height is in the middle of the range of gyutos. The handle is made with dark gray pakka wood and has a black pakka wood ferrule for excellent looks and long-lasting durability. It feels and acts like a true laser. It really is a finely made knife in all regards.

    There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. The profile is moderately flat with a bit of belly towards the fine tip. They come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from the "voodoo steel" HAP40, it will hold that edge for a long time. Sharpening is also not a huge chore as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Construction: San Mai, Laser Cut
  • Edge Steel: HAP40 Semi Stainless Steel
  • HRC: 65-66
  • Edge Grind: 60/40 (okay for left- or right-handers)
  • Cladding: SUS 405 Stainless Steel
  • Handle: Dark Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 6.3 oz (180 g)
  • Blade Length: 239 mm
  • Total Length: 383 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm
  • Steel: HAP40&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1133.png&&&5&&&||&&&||&&&||@@@ kohawagy27&&&KHP-G27C&&&Kohetsu HAP40 Gyuto 270mm&&&Over the past few years, HAP40 steel has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a really sharp edge, even after prolonged use.

    The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef-style knives with ease and efficiency.

    The profile is fairly flat all the way to the slim tip. It's also quite thin, to the point of being regarded as a laser-style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.

    The blade is coupled to a nice upgraded dark gray pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives that combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: 404 Stainless Steel
  • Edge Grind: 60/40
  • Weight: 7.2 oz (204 g)
  • Blade Length: 270 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm
  • Handle: Gray Pakka Octagonal as Pictured (video is outdated)&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-270mm-313.png&&&5&&&||&&&||&&&||@@@ kohaho15&&&KHP-H15C&&&Kohetsu HAP40 Honesuki 150mm&&&The honesuki is a Japanese boning knife. It differs from a Western boning knife in its triangular shape and the fact that it is stiff with very little flex. The honesuki works very well for deboning poultry and typically has an asymmetrical edge. While it is called a boning knife, it is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.

    Kohetsu makes these knives out of HAP40 semi-stainless steel, which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge reasonably easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.

    The blade is matched with a gray pakka wood handle and a black pakka wood ferrule.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: 404 Stainless Steel
  • Edge Grind: 60/40
  • Weight: 4.2 oz (120 g)
  • Blade Length: 152 mm
  • Total Length: 296 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 39 mm
  • Photos By Gustavo Bermudez&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-470.png&&&5&&&||&&&||&&&||@@@ kohaki24&&&KHP-K24C&&&Kohetsu HAP40 Kiritsuke 240mm&&&The Kohetsu HAP40 Kiritsuke is a new blade in this line of exclusive-to-CKTG kitchen knives. It is a mid-sized knife perfectly suited for tackling most cuts of protein and working through any vegetables.

    This is a basic chef-style gyuto but with that fun and functional kiritsuke tip. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The profile is fairly flat all the way to the slim tip. It is quite thin, to the point of being regarded as a laser-style blade. The reverse tanto tip makes it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel.

    There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. These knives come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from HAP40, it will hold that edge for a long time. Sharpening is also not a huge task as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.

  • Brand: Kohetsu
  • Location: Seki City
  • Construction: San Mai, Laser Cut
  • Edge Steel: HAP40
  • HRC: 65
  • Cladding: 404 Stainless Steel
  • Handle: Gray Pakka Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.9 oz (168 g)
  • Blade Length: 243 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm (trust this spec, not the video)
  • Grind: see choil shot (slight asymmetry on right, okay for left or right handers)
  • Photos By Gustavo Bermudez&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-kiritsuke-240mm-429.png&&&4.5&&&||&&&||&&&@@@ kohana17&&&KHP-N16C&&&Kohetsu HAP40 Nakiri 165mm&&&HAP40 is a powdered high-speed steel made by Hitachi Steels that can take and hold extremely thin and sharp edges. The edge retention ranks at the top of the list of any steel we currently sell. HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.

    Nakiris have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also quite thin. This makes them a perfect choice for cutting and chopping vegetables. They have become increasingly popular in American home kitchens for their abilities and interesting look.

    Nakiris differ according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.

    The inner core of HAP40 is covered with a full stainless cladding for strength and ease of maintenance. This is a very fine example of the breed with a nice understated look and fine edge grinds. It comes with a well-finished black and gray octagonal handle made with pakka wood.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Construction: San Mai, Laser Cut
  • Edge Steel: HAP40 Semi Stainless Steel
  • HRC: 65-66
  • Edge Grind: 60/40 (ok for left- or right-handers)
  • Cladding: SUS 405 Stainless Steel
  • Handle: Dark Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 6.0 oz (170 g)
  • Blade Length: 165 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Photos By Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-165mm-167.png&&&4.5&&&||&&&||&&&@@@ kohape121&&&KHP-P12C&&&Kohetsu HAP40 Petty 120mm&&&The lovely little Kohetsu petty featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer (jigane) made from stainless steel. HAP40 is a wonderful steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Kohetsu blades is actually 65 HRC and is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.

    Petty knives are the second most popular blade for home chefs after the ubiquitous chef knife. With their light and nimble character they can be used for almost any cutting task on small ingredients as well as the preparation of garnishes and fine decorative items. The Kohetsu HAP40 range of kitchen cutlery is one of our most popular. Being both easy to maintain and exhibiting great edge retention, it is the perfect choice for home chefs who do not wish to spend too much time caring for the blade. The nicely finished gray pakkawood handle features a black pakkawood ferrule--the combination is attractive and understated. Great price and outstanding performance are the qualities most apparent with the Kohetsu HAP40 line. This is no exception.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: 404 Stainless Steel
  • Edge Grind: 60/40
  • Weight: 2.6 oz (75 g)
  • Blade Length: 118 mm
  • Total Length: 242 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28 mm
  • Photos By Gustavo Bermudez&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-446.png&&&5&&&||&&&||&&&||@@@ kohape15&&&KHP-P15C&&&Kohetsu HAP40 Petty 150mm&&&The Kohetsu HAP40 Wa Petty 150mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.

    The slim and light blade measures just slightly under the advertised 150mm with a nice height of 30mm. It has a nicely shaped tip and gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades it is certainly no laser. This fine utensil features a progressive grind and is finished with a symmetrical 50/50 bevel.

    HAP40 steel is manufactured by Hitachi Metals, and the robust core of semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and grey pakka wood octagonal handle.

  • Brand: Kohetsu
  • Construction: San Mai, Laser Cut
  • Edge Steel: HAP40 Semi Stainless Steel
  • HRC: 65-66
  • Edge Grind: 60/40 (Ok for left or right handers)
  • Cladding: SUS 405 Stainless Steel
  • Handle: Dark Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 2.8 oz (80 g)
  • Blade Length: 149 mm
  • Total Length: 272 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-501.png&&&4.5&&&||&&&||&&&||@@@ kohape18&&&KHP-P18C&&&Kohetsu HAP40 Petty 180mm&&&The Kohetsu HAP40 Wa Petty 180mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.

    The slim and light blade measures just slightly under the advertised 180mm with a nice height of 29mm. It has a nicely shaped tip and a gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades, it is certainly no laser. This fine utensil features a progressive grind and is finished with an asymmetrical 50/50 bevel.

    HAP40 steel is manufactured by Hitachi Metals. The robust core of this semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and gray pakka wood octagonal handle.

  • Brand: Kohetsu
  • Construction: San Mai, Laser Cut
  • Edge Steel: HAP40 Semi Stainless Steel
  • HRC: 65-66
  • Edge Grind: 60/40 (ok for left- or right-handers)
  • Cladding: SUS 405 Stainless Steel
  • Handle: Dark Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 3.0 oz (86 g)
  • Blade Length: 179 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Photos By Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-357.png&&&0&&&||&&&||&&&||@@@ kohasa18&&&KHP-S18C&&&Kohetsu HAP40 Santoku 180mm&&&Occupying a sweet spot between a gyuto and a large petty, the santoku justifiably earns its reputation as a great all-around knife. It fulfills the primary knife role in many kitchens. It also deserves its name. Santoku, meaning "three virtues" in Japanese, is an all-purpose knife with a taller blade profile than a gyuto. Its three virtues are the knife's ability to cut fish, meat, and vegetables. Santokus have flatter bellies than gyutos and are ideal for push-cutting or chopping. The profile makes them easy to sharpen, too.

    HAP40 steel is at the top of our knife steel list. Hitachi Metals manufactures this excellent alloy. It is a fine-grained alloy that can take a screaming sharp edge and be sharpened with relative ease. The inner core is further strengthened and protected by fully stainless outer cladding.

    We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and would make a great addition to your kitchen knife roll or block.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City, Japan
  • Edge Steel: HAP40
  • HRC: 65-66
  • Edge Grind: 60/40
  • Handle: Charcoal Gray Pakka Octagonal
  • Weight: 5.2 oz (148 g)
  • Blade Length: 182 mm
  • Total Length: 331 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Photos By Gustavo Bermudez&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-santoku-180mm-385.png&&&5&&&||&&&||&&&||@@@ kohasu27&&&KHP-J27C&&&Kohetsu HAP40 Sujihiki 270mm&&&The Kohetsu HAP40 sujihiki is a great rendition of a Japanese slicing knife. It is made from HAP40 steel, which is a semi-stainless alloy. As it is not fully stainless, the edge might stain or patina over time. But this just adds another layer of character to this great-looking knife. The inner core is covered with a softer stainless steel for added protection and strength. The HAP40 steel is hardened to 65 HRC, which is very high.

    The blade is quite thin in profile and is quite light in weight. Spine thickness is on the thin side with just a little taper to the tip. It is a 50/50 bevel edge so it's perfect for left- or right-handed users. The long, slender blade is slightly curved at the spine for extra clearance at the handle end. The edge has a very smoothly curved profile with a mild belly. Out-of-the-box edge sharpness is very good.

    The knife has very good fit and finish on the handle, which is a traditional pakka wood octagonal design with a black pakka wood ferrule (the handle has been upgraded since the video was made). The balance is quite forward due to the light handle. This is a nice trait to have on a long-bladed knife. These knives are purposely sharpened with a very thin edge, especially in the tip region. Because of this, there might be some slightly cloudy scratch patterns in these areas. This is not a defect.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City
  • Edge Steel: HAP40 Semi Stainless Steel
  • HRC: 65-66
  • Cladding: 404 Stainless Steel
  • Edge Grind: 50/50
  • Weight: 5.9 oz (168 g)
  • Blade Length: 274 mm
  • Total Length: 423 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 41 mm
  • Handle: Gray Pakka Octagonal (upgraded after video was made)
  • Ferrule: Black Pakka Wood
  • Photos By Gustavo Bermudez&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-sujihiki-270mm-346.png&&&5&&&||&&&||&&&||@@@ kohawesu27sm&&&CHP-J270Second&&&Kohetsu HAP40 Sujihiki 270mm - Small Scratches on Blade&&&This Sujihiki arrived from the manufacturer with small scratches on the blade. The knife has not been used, and we are offering it for sale at a discount.

    HAP40 is the steel CKTG calls Voodoo Steel - a semi-stainless powdered high-speed alloy that holds an edge at a level that genuinely surprises people the first time they put it through serious prep work. Heat-treated to 65 HRC, it outlasts virtually every other steel we carry between sharpenings, and it sharpens more easily than its hardness would suggest. Clad in a full stainless outer layer, it is also straightforward to care for. For a sujihiki - Japan's dedicated slicing knife - that combination of edge retention and low maintenance is particularly well-suited to the demands of carving work and sushi prep where you need consistent thin slices over extended sessions without stopping to touch up the edge.

    The 270mm blade is the right length for single-draw slicing and carving - long enough to break down a whole salmon, roast, or leg of lamb in clean passes, compact enough to work in kitchens where a 300mm blade would feel unwieldy. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows outward slightly, reducing food contact area during the cut and improving release from proteins. At 6.8 oz the knife carries its length without feeling heavy, and the edge arrives screaming sharp out of the box. The western black pakka wood handle makes this immediately familiar to cooks coming from European-style knives, and it is durable enough for daily professional use.

    What Customers Are Saying: The first reviewer called it exactly what you want to hear - this is his third Kohetsu HAP40 knife, following two gyutos he already rates highly. He put the sujihiki straight to work at an all-you-can-eat sushi restaurant and used it all day on day one. Out-of-the-box edge was good, fit and finish was good, and it does not disappoint. A professional vote of confidence from someone who already knows the steel and trusts the line.


    Care Instructions: HAP40 is semi-stainless with a full stainless cladding - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; despite its hardness, HAP40 responds well and sharpens more easily than most hard steels. Strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&260&&&234&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-sujihiki-270mm-small-scratches-on-blade-30.png&&&0&&&||&&&||&&&@@@ kohagy241&&&KHP-0G4GRAY&&&Kohetsu HAP40 Togatta Gyuto 240mm&&&We are very pleased to be able to offer these fine knives made by one of Japan’s leading blacksmiths. They have been created exclusively for CKTG.

    The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.8 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.

    HAP40 is fine-grained enough to sharpen very well and rates 65-66 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with the beautiful gray and black pakka wood octagonal handle you see pictured.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Maker: Tsukahara-san
  • Location: Seki, Japan
  • Steel: HAP40
  • HRC: 65-66
  • Weight: 5.8 oz (166 g)
  • Blade Length: 235 mm
  • Total Length: 381 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm
  • Handle: Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Photos By Gustavo Bermudez&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-togatta-gyuto-240mm-1086.png&&&0&&&||&&&||&&&||@@@ kohawebu17&&&CHP-B175&&&Kohetsu HAP40 Western Bunka 175mm&&&We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.

    HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 HRC, harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. It also polishes to a razor-sharp edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

    The knife protector fits much better than a saya since this is a thin knife.

  • Brand: Kohetsu
  • Location: Seki City
  • Construction: San Mai, Laser Cut, Roll Forged
  • Edge Steel: HAP40
  • HRC: 65
  • Cladding: Stainless
  • Handle: Yo Rosewood
  • Weight: 6.0 oz (170 g)
  • Blade Length: 175 mm
  • Total Length: 293 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-bunka-175mm-304.png&&&4.5&&&||&&&||&&&@@@ kohagy18&&&CHP-G180&&&Kohetsu HAP40 Western Gyuto 180mm&&&This small gyuto is a versatile knife that can do just about everything you need in the kitchen.

    We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.

    HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.

    The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife.

  • Weight: 5.3 oz (150 g)
  • Blade Length: 176 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 41 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-180mm-177.png&&&0&&&||&&&||&&&||@@@ kohagy21&&&CHP-G210&&&Kohetsu HAP40 Western Gyuto 210mm&&&If you have been dreaming of that elusive knife that can handle the rigors of a commercial kitchen while keeping a razor-sharp edge longer than any knife you have ever used, then it’s time to wake up! You have just found your blade!

    The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy-to-wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale, but is certainly no laser. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.

    The Hitachi-made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi-stainless edge will eventually take on a nice patina. A mahogany Western-style handle is attached with a stainless bolster and three rivets.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless
  • Finish: Migaki
  • Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
  • Handle: Yo, Mahogany
  • Weight: 6.8 oz (194 g)
  • Blade Length: 209 mm
  • Total Length: 333 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-210mm-169.png&&&4.5&&&||&&&||&&&||@@@ kohagy24&&&CHP-G240&&&Kohetsu HAP40 Western Gyuto 240mm&&&Knives made from powder metallurgy steel are relatively new. The powder metallurgy HSS steel HAP40 manufactured by Hitachi can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine-grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have just started working with this remarkable steel and so far have been blown away by its strengths and abilities.

    The fourth knife in the line of HAP40 knives by Kohetsu is this great-looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2mm thick blade (at the heel) and 7.4oz weight are also typical for this type and style of knife. What's not average is its performance, especially related to ease of edge maintenance. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless
  • Finish: Migaki
  • Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
  • Handle: Yo, Mahogany
  • Weight: 7.4 oz (210 g)
  • Blade Length: 235 mm
  • Total Length: 360 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-240mm-44.png&&&5&&&||&&&||&&&||@@@ kohagy27&&&CHP-G270&&&Kohetsu HAP40 Western Gyuto 270mm&&&We are developing a real soft spot for HAP40 powdered high-speed steel. Over the past few years, it has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other HSS steels, it is relatively easy to sharpen on normal stones and holds a really sharp edge even after prolonged use.

    The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive-to-CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef-style knives with ease and efficiency.

    For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos, it is a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its fully stainless steel cladding over the core of HAP40 steel.

    Coupled to a really comfortable Western-style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.

  • Weight: 9.4 oz (266 g)
  • Blade Length: 262 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-270mm-146.png&&&4.5&&&||&&&||&&&||@@@ kohaho151&&&CHP-H150&&&Kohetsu HAP40 Western Honesuki 150mm&&&Kohetsu knives are made to our specifications by talented blacksmiths who work with both traditional and modern steels.

    The alloy used for this honesuki is HAP40, a semi-stainless steel hardened to an impressive 65 Rockwell. Known for exceptional edge retention, HAP40 can be refined to a razor-sharp edge with relative ease given its hardness. The core is clad in full stainless steel, making the knife durable, long-lasting, and easy to maintain.

    This HAP40 Western Honesuki is designed specifically for poultry work, with its pointed tip, triangular profile, and stout build. Unlike many single-bevel honesuki, this version features a double-bevel edge, which makes sharpening more straightforward. Keep in mind that honesuki are boning knives—not cleavers—so avoid using them to chop through bones.

    The blade is paired with a handsome Western-style handle made from rosewood scales secured with three stainless steel rivets.

  • Brand: Kohetsu
  • Location: Seki City, Japan
  • Construction: San Mai
  • Core Edge Steel: HAP40
  • Cladding: Stainless
  • HRC: 65
  • Knife Type: Honesuki Boning Knife
  • Weight: 4.8 oz (138 g)
  • Blade Length: 141 mm
  • Total Length: 258 mm
  • Spine Thickness: 2 mm
  • Blade Height: 37 mm
  • Handle: Yo (Western)
  • Scales: Rosewood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-honesuki-150mm-188.png&&&4.5&&&||&&&||&&&@@@ kohana16&&&CHP-N165&&&Kohetsu HAP40 Western Nakiri 165mm&&&Nakiris are growing in popularity for good reason: they’re a perfect blade for processing vegetables efficiently and quickly.

    We have built this great-looking nakiri out of HAP40 semi-stainless steel. This alloy is made by Hitachi and is rich in tungsten, molybdenum, vanadium, and cobalt. Knives from this steel keep their sharpness 3 to 5 times longer than traditional blades. HAP40 is extremely tough, so it is fairly resistant to chipping along the edge. But despite this hardness and edge toughness, they are quite easy to sharpen on regular waterstones.

    The Kohetsu HAP40 nakiri has a fine and understated look to the blade. It is enhanced by the attractive and ergonomic Western-style handle, which features mahogany scales and a stainless steel bolster.

    The new HAP40 line from Kohetsu is a game-changer. Never before have you been able to have a blade so tough, so sharp, and so easy to maintain at such an affordable price.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Location: Seki City
  • Construction: Laser Cut, San Mai
  • Core Steel: HAP-40
  • HRC: 65-66
  • Cladding: Stainless
  • Weight: 6.5 oz (184 g)
  • Blade Length: 161 mm
  • Total Length: 282 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-nakiri-165mm-sale-122.png&&&4.5&&&||&&&||&&&||@@@ kohape12&&&CHP-P120&&&Kohetsu HAP40 Western Petty 120mm&&&Kohetsu is our exclusive line of kitchen knives created to offer cooks of all kinds a blade made with excellent materials at a very reasonable price. Kohetsu HAP40 series knives are a new addition to the label that will appeal to the performance customer demanding unmatched edge retention.

    HAP40 is a semi-stainless, powdered high-speed steel (HSS) that takes and holds an edge better than any other steel available on our site. HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. We have specified hardness of 65-66 HRC for our blades. Unlike other HSS steels, they can be relatively easily sharpened on normal Waterstones, if not quite as quickly as traditional carbon steels. We think HAP40 holds the potential to become one of the best steels on the market for the production of high-quality, high-durability kitchen knives.

    The finely ground blade of this lovely 120mm petty is welded to a stainless steel bolster, and a Western-style mahogany handle is attached with three stainless rivets.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes this results in a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless
  • Finish: Migaki
  • Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
  • Handle: Yo, Mahogany
  • Weight: 2.8 oz (79 g)
  • Blade Length: 117 mm
  • Total Length: 227 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-120mm-185.png&&&4.5&&&||&&&||&&&||@@@ kohape151&&&CHP-P150&&&Kohetsu HAP40 Western Petty 150mm&&&We are really pleased with the feedback we are receiving for our exclusive line of HAP40 knives made for us by Kohetsu. The line has developed over the past months to include both Western style and Japanese style handles. The Western knife range now boasts seven different blade types and sizes.

    This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It's small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.

    The slim and light blade measures just slightly under the advertised 150mm with a nice height of 29mm. It has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind and is finished with a symmetrical 50/50 bevel.

    HAP steel is made by Hitachi Metals. This semi-stainless core steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless
  • Finish: Migaki
  • Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
  • Handle: Yo, Mahogany
  • Weight: 3.0 oz (84 g)
  • Blade Length: 147 mm
  • Total Length: 255 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-150mm-152.png&&&5&&&||&&&||&&&||@@@ kohape181&&&CHP-P180&&&Kohetsu HAP40 Western Petty 180mm&&&This exclusive line of HAP40 knives is made under our Kohetsu brand, and it's been a smash success. The line has developed over the past months to include both Western-style and Japanese-style handles. The Western knife range now boasts seven different blade types and sizes.

    This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It’s small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.

    This petty has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind.

    HAP steel is made by Hitachi Metals. This core semi-stainless steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.

  • Weight: 3.4 oz (96 g)
  • Blade Length: 176 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-180mm-174.png&&&5&&&||&&&||&&&@@@ kohawasa18&&&CHP-S180&&&Kohetsu HAP40 Western Santoku 180mm&&&The all-around attributes of a santoku-style blade are becoming more and more recognized by professional and home chefs around the world. Looking like a small Western chef knife or shorter gyuto, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.

    We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.

    HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.

    The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless
  • Finish: Migaki
  • Edge Grind: Double Bevel, 50/50
  • Handle: Yo, Mahogany
  • Weight: 5.6 oz (160 g)
  • Blade Length: 178 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-santoku-180mm-175.png&&&5&&&||&&&||&&&@@@ kohawesu27&&&CHP-J270&&&Kohetsu HAP40 Western Sujihiki 270mm&&&HAP40 is the steel CKTG calls Voodoo Steel - a semi-stainless powdered high-speed alloy that holds an edge at a level that genuinely surprises people the first time they put it through serious prep work. Heat-treated to 65 HRC, it outlasts virtually every other steel we carry between sharpenings, and it sharpens more easily than its hardness would suggest. Clad in a full stainless outer layer, it is also straightforward to care for. For a sujihiki - Japan's dedicated slicing knife - that combination of edge retention and low maintenance is particularly well-suited to the demands of carving work and sushi prep where you need consistent thin slices over extended sessions without stopping to touch up the edge.

    The 270mm blade is the right length for single-draw slicing and carving - long enough to break down a whole salmon, roast, or leg of lamb in clean passes, compact enough to work in kitchens where a 300mm blade would feel unwieldy. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows outward slightly, reducing food contact area during the cut and improving release from proteins. At 6.8 oz the knife carries its length without feeling heavy, and the edge arrives screaming sharp out of the box. The western black pakka wood handle makes this immediately familiar to cooks coming from European-style knives, and it is durable enough for daily professional use.

    What Customers Are Saying: The first reviewer called it exactly what you want to hear - this is his third Kohetsu HAP40 knife, following two gyutos he already rates highly. He put the sujihiki straight to work at an all-you-can-eat sushi restaurant and used it all day on day one. Out-of-the-box edge was good, fit and finish was good, and it does not disappoint. A professional vote of confidence from someone who already knows the steel and trusts the line.


    Care Instructions: HAP40 is semi-stainless with a full stainless cladding - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; despite its hardness, HAP40 responds well and sharpens more easily than most hard steels. Strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-sujihiki-270mm-294.png&&&5&&&||&&&||&&&||@@@ koknst3&&&KohetsuSticker&&&Kohetsu Knives Sticker&&&This sticker of one of our most popular brands was designed by Ray Masters and he did a fantastic job on this. Measures 3" x 3". Thanks Ray!&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-sticker-41.png&&&5&&&||&&&||&&&@@@ minisword&&&Minisword&&&Kohetsu Mini Sword&&&This is a fun little novelty item I found in a shop in Sanjo City. It's a tiny Japanese sword. It's not sharp and its purpose is supposed to be to cut mochi, which is a small dessert item served in Japan. It could also be used as a butter knife or a letter opener but mostly it's just a fun little item that I thought our customers would enjoy. It measures about 5 inches.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-mini-sword-54.png&&&5&&&||&&&||&&&@@@ koshbl2bu17&&&TAP-B17J&&&Kohetsu Shinano Blue #2 Bunka 170mm&&&Made in a workshop located in Niigata Prefecture by a very well-known blade master, the new Kohetsu Shinano knives represent another step in the ever-evolving Kohetsu line of Japanese kitchen knives.

    The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is a stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish which adds a contrast to the exposed inner core edge.

    Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile.

  • Brand: Kohetsu
  • Line: Shinano
  • Construction: San Mai
  • Edge Steel: Blue #2
  • HRC: 62
  • Weight: 4.2 oz (118 g)
  • Blade Length: 173 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm
  • Grind: Even 50/50
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-170mm-1074.png&&&5&&&||&&&||&&&@@@ koshbl2bu21&&&TAP-B21J&&&Kohetsu Shinano Blue #2 Bunka 210mm&&&There is something quite intriguing about the shape of a bunka. The combination of the tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

    Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.

    We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.

    The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut.

  • Brand: Kohetsu
  • Line: Shinano
  • Blacksmith: It's a secret
  • Construction: San Mai
  • Edge Steel: Blue #2
  • HRC: 62
  • Knife Type: Bunka
  • Weight: 5.9 oz (166 g)
  • Blade Length: 214 mm
  • Total Length: 368 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 49 mm
  • Grind: Even 50/50
  • Handle: Walnut Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-210mm-419.png&&&5&&&||&&&||&&&@@@ koshbl2gy21&&&TAP-G21J&&&Kohetsu Shinano Blue #2 Gyuto 210mm&&&The Kohetsu brand is our in-house line of high-performance Japanese kitchen knives. They are made exclusively for CKTG customers by some of the finest blacksmiths working today.

    Over the years we have assembled a comprehensive range of different knives utilizing various materials and techniques. We are very pleased to add to that list with our new line of Kohetsu Shinano knives.

    The Shinano brand knives are made using the ever-popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to "three flat things" and it refers to the construction technique used in the manufacture of the blade, where two layers of a softer steel are used to encase the central core or "hagane." The core steel is exposed at the blade edge and also in the spine when viewed from above.

    The blade path has been given a great looking matte finish, which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.

    This 210mm gyuto is a bit oversized at 214mm and features a generous blade height of 47mm. It is about average in weight for this size blade at 5.2oz. We have finished this with a lovely walnut octagonal handle.

  • Brand: Kohetsu
  • Line: Shinano
  • Blacksmith: It's a secret
  • Construction: San Mai
  • Edge Steel: Blue #2
  • HRC: 62
  • Knife Type: Gyuto
  • Weight: 5.2 oz (150 g)
  • Blade Length: 214 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 47 mm
  • Grind: Even 50/50
  • Handle: Walnut Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-210mm-437.png&&&5&&&||&&&||&&&@@@ koshbl2gy24&&&TAP-G24J&&&Kohetsu Shinano Blue #2 Gyuto 240mm&&&Kohetsu Shinano knives are made from Aogami (blue) 2 steel. This is one of the most resilient steels used for knife blades. It does display a slightly lower wear resistance when compared to Aogami 1 steel, but at the stated hardness of 62 HRC this is barely discernible. Blue #2 steel is quick to sharpen.

    The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a lot easier than with iron clad blades. The blade face is given a lovely sand blasted matte finish which contrasts nicely with the polished cutting edge. It has a symmetrical 50/50 grind which is very nicely carried out.

    The blade length is slightly over the advertised number, which, together with the average height, results in a comfortable sized knife for most applications and users. There is a flat spot toward the rear of the blade but it also features a nicely curved belly from just past the halfway point. This is not a lightweight. Rather it has a very solid, reassuring feel in the hand and on the board. This knife comes with a lovely walnut handle with black pakka wood ferrule.

    All around, the Kohetsu Shinano Blue #2 Gyuto 240mm is a really well-constructed and well-finished knife at a very competitive price.

  • Knife Brand: Kohetsu
  • Line: Shinano
  • Location: Sanjo, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • HRC: 62
  • Cladding: Stainless, Sand Blasted Finish
  • Weight: 5.65 oz (160 g) (Updated 11-2025)
  • Blade Length: 243 mm
  • Total Length: 393 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-240mm-478.png&&&0&&&||&&&||&&&@@@ koshbl2bu15&&&TAP-H15J&&&Kohetsu Shinano Blue #2 Honesuki 150mm&&&Kohetsu Shinano knives are made using the ever popular Hitachi Blue Paper #2 steel. This is one of the most popular alloys used for kitchen knives because of its inherent toughness and ease of sharpening characteristics. The steel is slightly less wear resistant than other steels but we specified a hardness of 62 HRC which alleviates this issue almost entirely.

    Our "secret" blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique, which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish, which contrasts with the horizontal polished upper blade road and cutting edge.

    The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joints and tight spaces. It is not intended to cleave through bones, however.

    We supply this knife with an octagonal handle made from walnut and black pakka wood.

  • Brand: Kohetsu
  • Line: Shinano
  • Construction: San Mai
  • Edge Steel: Blue #2
  • HRC: 62
  • Weight: 3.9 oz (110 g)
  • Blade Length: 153 mm
  • Total Length: 292 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm
  • Grind: Even 50/50
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Trust the photos, not the video, concerning the handle.&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-honesuki-150mm-167.png&&&0&&&||&&&@@@ koshbl2na16&&&TAP-N16J&&&Kohetsu Shinano Blue #2 Nakiri 165mm&&&Over the past few years, we have built the Kohetsu brand into a multi-line powerhouse. We feature many different steels, techniques, and styles in this impressive range of Japanese kitchen cutlery. Each sub-brand is made by a different blacksmith, chosen for his particular abilities with the specified techniques and steels. Our newest line is named after the river that flows through the Niigata Prefecture, an area rich in sword and knife making tradition, and the place where these blades are made.

    Kohetsu Shinano knives are constructed from the popular high carbon Blue #2 steel. Arguably the most popular steel used for kitchen knives, Aogami 2 is a tough alloy that is easy to sharpen. The toughness does result in slightly lower wear resistance as compared to Aogami 1 steel, however, at the stated hardness of 62 HRC, this is hardly noticeable.

    A soft outer layer of stainless steel is applied in the san-mai style which adds to the strength of the blade while protecting the hard core steel. The blade face is given a lovely matte finish in contrast to the polished cutting edge. Daily maintenance is reduced significantly by the use of this stainless steel jigane.

    This is a standard kakugata style nakiri which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a lovely octagonal walnut and black pakka wood handle.

  • Brand: Kohetsu
  • Line: Shinano
  • Blacksmith: From Sanjo City
  • Construction: San Mai
  • Edge Steel: Blue #2
  • HRC: 62
  • Weight: 5.0 oz (142 g)
  • Blade Length: 159 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 49 mm
  • Grind: Even 50/50
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-nakiri-165mm-209.png&&&5&&&||&&&||&&&@@@ koshtape12&&&TAP-T12J&&&Kohetsu Shinano Blue #2 Tall Petty 120mm&&&Kohetsu, our in-house brand of Japanese knives, is an ever-growing line of kitchen cutlery encompassing several different steel types, forging methods, and construction techniques. The most recent addition to this brand is the Shinano line. These blades are constructed from Blue #2 high-carbon steel. The inner core alloy is hardened to 62 HRC and then laminated in a softer stainless steel cladding. This adds strength and increased protection to the inner core while making maintenance much easier than with full carbon blades.

    The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish, which adds contrast to the exposed inner core edge. It has a particularly well-executed symmetrical 50/50 grind. We have paired this knife with a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).

    This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness, resulting in a quick, easy-to-control implement.

  • Weight: 2.9 oz (82 g)
  • Blade Length: 121 mm
  • Total Length: 243 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 39 mm
  • Handle: Walnut Octagonal (trust photos, not the video)&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-tall-petty-120mm-169.png&&&5&&&||&&&||&&&@@@ kosldbu17&&&TSD-B17T&&&Kohetsu SLD Bunka 170mm&&&Kohetsu is our in-house brand of Japanese kitchen knives. We have eight different lines under this brand comprised of various steel and construction techniques. The SLD line is made up of the usual shapes and sizes with an eye towards ease of maintenance, quality of materials and low impact on your pocketbook!

    The Kohetsu SLD Bunka is a fun and functional kitchen knife boasting great performance, a lovely aesthetic, and fine fit and finish. We start with a core of SLD tool steel which is hardened to 61-62 Rockwell. The hagane (inner core) is then covered with a layer of a soft, fully stainless steel cladding. This enhances both the strength of the core and ease of maintenance. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge.

    The outer core, or jigane, is given a really unique lattice work hammer finish before it receives a final high shine polish. The result is a knife of great visual appeal.

    Bunka knives are gaining in popularity in the West due to their compact dimensions and versatility. The relatively tall blade makes for good hand-to-board clearance. The flat profile is perfect for vegetable prep, especially for push cutters. The pointed tanto-style tip is great for detail work and getting into tight places. It looks cool too!

  • Brand: Kohetsu
  • Region: Sanjo, Japan
  • Steel: SLD Stainless
  • HRC: 60-61
  • Type: Bunka
  • Handle: Walnut Octagonal
  • Weight: 4.9 oz (140 g)
  • Blade Length: 173 mm
  • Total Length: 314 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 44 mm
  • Photos by Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-170mm-324.png&&&5&&&||&&&||&&&@@@ kosldki21&&&TSD-B21T&&&Kohetsu SLD Bunka 210mm&&&The Kohetsu SLD Bunka 210mm offers an impressive mix of cutting performance, durability, and value for cooks who want a serious workhorse without overspending. The SLD semi-stainless tool steel core takes a very sharp edge and holds it well, while offering more toughness and easier maintenance than many high-hardness carbon steels. Hardened to 61-62 HRC, it balances strong edge retention, good durability, and a crisp cutting feel that works well for both home cooks and professional users.

    The san mai construction wraps the SLD core in stainless cladding for added stain resistance and easier day-to-day care. A distinctive lattice-pattern finish with a polished look gives the knife a unique handcrafted appearance, while the bunka profile adds versatility for detail work, push cutting, and general prep. The even grind helps the knife feel balanced and easy to control, and the walnut octagonal handle with black pakka wood ferrule gives it a comfortable, secure grip. This is a very compelling option for anyone looking for a high-value Japanese bunka with excellent steel and standout looks.

    Reviews Synopsis: Customers praise this knife as a tough, dependable workhorse with excellent sharpness, edge retention, and strong overall value. Reviews highlight the attractive lattice finish, comfortable feel in hand, and solid performance in real kitchen use, with several users noting that it compares favorably to much more expensive knives. Owners also appreciate the semi-stainless SLD steel for delivering strong performance with lower reactivity than typical carbon steel.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp saya or edge guard. Avoid bones, frozen foods, and very hard items. Use a wood or soft synthetic cutting board to protect the edge. Although SLD is highly stain resistant, it is not completely stainless, so basic drying and care are still recommended.

  • Brand: Kohetsu
  • Line: SLD
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: SLD Semi-Stainless Tool Steel
  • HRC: 61-62
  • Grind: Even
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 6.2 oz (176 g)
  • Blade Length: 212 mm
  • Total Length: 367 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 49 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-210mm-sale-5.png&&&5&&&||&&&||&&&@@@ kosldgy18&&&TSD-G18T&&&Kohetsu SLD Gyuto 180mm&&&Kohetsu is a line of knives we are having made in Sanjo City by a top, but undisclosed, blacksmith shop. We created these knives to fill a need for easy to use and maintain kitchen knives that look great but are easy on the wallet.

    We specified SLD semi-stainless tool steel as the core element due to its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to withstand the daily rigors of the busiest kitchens. The SLD core is wrapped in a stainless steel cladding. The laminate is given a great looking lattice pattern that is quite unique.

    This is a knife for smaller hands, smaller cutting boards, or smaller spaces. However, it is anything but small in terms of its abilities. This is a big performer capable of tackling pretty much any normal kitchen cutting task. Most vegetables or proteins can be easily handled with a blade this size. In fact, the shorter and lighter size of this gyuto give it a quality that feels fast and nimble. We have recently upgraded the knife with new walnut octagonal handle with black pakka wood ferrule further enhancing its already great value.

  • Brand: Kohetsu
  • Blacksmith: Non Disclosed
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge: SLD Stainless Steel
  • Grind: Even (see photo of choil)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.4 oz (124 g)
  • Blade Length: 187 mm
  • Total Length: 327 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 45 mm
  • We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-180mm-260.png&&&5&&&||&&&||&&&@@@ kosld21gy&&&TSD-G21T&&&Kohetsu SLD Gyuto 210mm&&&The Kohetsu SLD Gyuto 210mm delivers excellent all-around performance with a clean, refined feel that far exceeds its price point. The SLD semi-stainless tool steel core takes a very sharp edge and holds it well, while offering more toughness and easier maintenance than most high-hardness carbon steels. Hardened to 61-62 HRC, it strikes a nice balance between edge retention, durability, and ease of use, making it a dependable choice for both home cooks and professionals.

    The san mai construction pairs the SLD core with stainless cladding for added durability and strong corrosion resistance. A distinctive lattice-pattern finish with a polished look gives the blade a unique, handcrafted appearance without affecting performance. The even grind and versatile profile make this an easy, go-to gyuto for everyday prep, while the upgraded walnut octagonal handle with black pakka wood ferrule offers improved comfort and a more refined feel. This is a standout value for anyone looking for high-performance Japanese cutlery without a premium price tag.

    Reviews Synopsis: Customers consistently praise this knife for its sharpness, smooth cutting feel, and outstanding value. One reviewer described it as a "life changing" knife that made cooking more enjoyable, noting excellent performance across slicing, dicing, and chopping tasks. Feedback highlights strong out-of-the-box sharpness and how much performance you get at this price point.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid bones, frozen foods, or very hard items. Use a wood or soft synthetic cutting board to protect the edge.

  • Brand: Kohetsu
  • Blacksmith: Non Disclosed
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: SLD Semi-Stainless Tool Steel
  • HRC: 61-62
  • Grind: Even
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.7 oz (160 g)
  • Blade Length: 214 mm
  • Total Length: 367 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 48 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-210mm-221.png&&&5&&&||&&&||&&&@@@ kosldgy24&&&TSD-G24T&&&Kohetsu SLD Gyuto 240mm&&&The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!

    Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.

    This is a well-proportioned knife with a generous height and lovely profile. It is the perfect size for processing almost any ingredient, but not too long to require an oversized work area. The well-executed profile is matched by a grind that is thin and of a high standard. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.

  • Brand: Kohetsu
  • Blacksmith: Non-Disclosed
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge: SLD Stainless Steel
  • Grind: Even (see photo of choil)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 7.8 oz (221 g)
  • Blade Length: 243 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 52 mm
  • Photos by Gustavo Bermudez&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-240mm-262.png&&&0&&&||&&&||&&&@@@ kosldho15&&&TSD-H15T&&&Kohetsu SLD Honesuki 150mm&&&Kohetsu SLD Honesuki has beautiful craftsmanship, great performance, and a very competitive price point. SLD semi-stainless tool steel is well regarded for its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to weather tough kitchen tasks. The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife.

  • Brand: Kohetsu
  • Line: SLD
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge: SLD Stainless Steel
  • Grind: Even
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.7 oz (106 g)
  • Blade Length: 151 mm
  • Total Length: 290 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 40 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-honesuki-150mm-261.png&&&0&&&||&&&||&&&@@@ kosldna16&&&TSD-N17T&&&Kohetsu SLD Nakiri 165mm&&&The Kohetsu SLD Nakiri 165mm is a high-performance vegetable knife designed to deliver excellent cutting feel and long-lasting edge retention at a very approachable price point. The SLD semi-stainless tool steel core takes a very sharp edge and holds it well, while offering more toughness and easier maintenance than most high-hardness carbon steels. Hardened to 61-62 HRC, it provides a great balance of sharpness, durability, and ease of use for both home cooks and professionals.

    The san mai construction pairs the SLD core with stainless cladding for added durability and strong corrosion resistance, so discoloration during normal use is minimal. The blade features a distinctive lattice-pattern finish with a polished look that gives it a unique handcrafted appearance. The tall nakiri profile excels at push cutting and chopping vegetables, with plenty of blade height for knuckle clearance and easy food transfer. The walnut octagonal handle with black pakka wood ferrule offers a comfortable, secure grip and a clean, traditional look. This is a versatile, user-friendly nakiri that offers outstanding value.

    Reviews Synopsis: Customers consistently praise this knife for its sharpness, smooth cutting performance, and excellent value. Many note how easily it glides through vegetables and how comfortable it feels in hand, even during extended prep. It is frequently described as a great first Japanese knife, with users appreciating the semi-stainless steel for its low maintenance and strong edge retention.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting bones, frozen foods, or very hard items. Use a wood or soft synthetic cutting board to protect the edge.

  • Brand: Kohetsu
  • Blacksmith: Non Disclosed
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: SLD Semi-Stainless Tool Steel
  • HRC: 61-62
  • Grind: Even
  • Handle: Octagonal Walnut
  • Ferrule: Black Pakka Wood
  • Weight: 5.4 oz (153 g)
  • Blade Length: 165 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 48 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-nakiri-165mm-408.png&&&5&&&||&&&@@@ kohetsusld1&&&TSD-P13T&&&Kohetsu SLD Petty 130mm&&&The Kohetsu line of knives is produced exclusively for Chef Knives To Go. This 130mm petty is built using clad construction with an SLD tool steel core. SLD is well regarded for its ability to take a very sharp edge while also providing excellent edge retention. Hardened to 61–62 HRC, this knife strikes an excellent balance between taking acute bevel angles for sharpness and maintaining the toughness needed for everyday kitchen work.

    The stainless cladding combined with the semi-stainless nature of SLD makes upkeep easy while still offering the satisfying sharpening feel of a high carbon tool steel. The blade also features a distinctive lattice-pattern texture with a polished finish that gives the knife a unique visual character. Paired with a comfortable octagonal walnut handle and black pakka wood ferrule, this petty is a versatile small knife ideal for trimming, peeling, and detail work on the cutting board.

    Care Instructions: Although SLD is highly stain resistant, we recommend hand washing and drying the knife after use. Do not place in the dishwasher or leave soaking in water. Use a quality cutting board such as wood or rubber and avoid cutting hard materials like bones or frozen foods.

  • Location: Sanjo Japan
  • Steel: SLD Tool Steel Core
  • Construction: Stainless Clad
  • Hardness: 61–62 HRC
  • Edge Grind: Double Bevel
  • Weight: 2.7 oz (78 g)
  • Blade Length: 137 mm
  • Total Length: 260 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 31 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-petty-130mm-264.png&&&5&&&||&&&||&&&@@@ kohetsu1&&&TSD-S17T&&&Kohetsu SLD Santoku 170mm&&&The Kohetsu SLD Santoku 170mm delivers a strong mix of performance, durability, and easy care at a very competitive price. Its SLD semi-stainless tool steel core takes a very sharp edge, holds it well, and offers more toughness and less reactivity than many traditional carbon steels. Hardened to 61-62 HRC, it strikes an appealing balance between edge retention, durability, and everyday usability, making it a great choice for home cooks and professionals alike.

    The san mai construction pairs the SLD core with stainless cladding for easier maintenance and excellent stain resistance in normal kitchen use. A distinctive lattice-pattern finish with a polished look gives the knife a unique handcrafted appearance, while the santoku profile keeps it nimble, versatile, and well suited for slicing, chopping, and general prep. The walnut octagonal handle with black pakka wood ferrule provides a comfortable, secure grip and complements the blade nicely. This is a high-value santoku for anyone looking for solid steel, attractive fit and finish, and practical performance without overspending.

    Reviews Synopsis: Customers consistently praise this knife for its value, balance, sharp cutting feel, and easy maintenance. Reviews describe it as light, nimble, and very capable in professional prep work, with several owners calling it a favorite or everyday go-to. While one reviewer felt the out-of-box edge could have been stronger, the overall feedback is very positive and highlights strong performance for the price.

    Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp saya or edge guard. Avoid bones, frozen foods, and very hard items. Use a wood or soft synthetic cutting board to protect the edge. Although SLD is highly stain resistant, it is not completely stainless, so basic drying and care are still recommended.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: SLD Semi-Stainless Tool Steel
  • HRC: 61-62
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.8 oz (136 g)
  • Blade Length: 170 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 49 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-santoku-170mm-247.png&&&5&&&||&&&||&&&@@@ kosldsu24&&&TSD-J24T&&&Kohetsu SLD Sujihiki 240mm&&&Kohetsu SLD Sujihiki 240mm. The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!

    Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.

    The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.

  • Brand: Kohetsu
  • Blacksmith: Undisclosed
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge: SLD Stainless Steel
  • Grind: Even (see photo of choil)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.5 oz (130 g)
  • Blade Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 35 mm
  • Our 240mm sujihiki saya does not fit; we recommend the blade guard instead&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@ kosldsu27&&&TSD-J27T&&&Kohetsu SLD Sujihiki 270mm&&&The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!

    Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.

    The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.

  • Brand: Kohetsu
  • Blacksmith: Undisclosed
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless
  • Edge: SLD Stainless Steel
  • Grind: Even (see photo of choil)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.9 oz (140 g)
  • Blade Length: 272 mm
  • Total Length: 427 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 36 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-270mm-48.png&&&0&&&||&&&||&&&@@@ kotw&&&KBT-S120&&&Kohetsu Tweezers&&&During a recent trip to Japan, I visited a flatware manufacturer in Sanjo City and toured their factory. I originally went to review their serving and plating spoons, but these tweezers immediately stood out. The shape, tension, and precision felt right for professional kitchen work, so we added them for our pro cook customers.

    Made in Japan, these tweezers are designed for detailed plating and delicate prep tasks. The fine, edged tips provide excellent grip, allowing you to confidently place microgreens, herbs, and small garnishes with precision. They also work well for tasks such as pulling pin bones from fish or handling small ingredients where control matters.

    Each pair is engraved with “Kohetsu,” our house brand, a simple expression of our wish that you enjoy using them in your kitchen. Lightweight, balanced, and responsive, they are a focused tool built for accuracy and finesse.

    Care Instructions: Hand wash and dry thoroughly after use. Avoid abrasive scrubbers that may scratch the surface. Do not leave soaking in water. Store in a dry place to prevent spotting or corrosion.

  • Brand: Kohetsu
  • Made in: Sanjo City, Japan
  • Length: 4 3/4" (120 mm)
  • Material: Stainless Steel
  • Tip Style: Edged Precision Tips&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tweezers-164.png&&&4&&&||&&&||&&&@@@ kovgdagy21&&&KVT-G21W&&&Kohetsu VG-10 Damascus Gyuto 210mm&&&VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard and it is well-liked for its wear and corrosion resistance.

    We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.

    The gyuto featured here measures 210mm along the edge, which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.

    We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Edge Steel: VG-10
  • HRC: 60
  • Cladding: Stainless Damascus
  • Edge Grind: Even 50/50
  • Type: Gyuto
  • Weight: 7.0 oz (198 g)
  • Blade Length: 210 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Handle: Western (Yo)
  • Scales: Black Pakka Wood

    Kohetsu Damascus Gyuto vs a grape. I love sharpening this knife. #knifenut #cheflife #knifeporn #truecooks #sharp #kohetsu #chefknivestogo #chefsroll

    A video posted by Chefknivestogo (@chefknivestogo) on

    &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-210mm-245.png&&&4.5&&&||&&&||&&&@@@ kovgdagy24&&&KVT-G24W&&&Kohetsu VG-10 Damascus Gyuto 240mm&&&The word Kohetsu translates to Be Happy, and this stunning knife should be quite able to bring a smile to your face!

    This knife is constructed of VG-10 steel, a very popular stainless steel in the cutlery industry. This steel offers good corrosion and wear resistance while still retaining the ability to produce a very sharp edge. This is a popular steel among some of the well-known commercial companies. The cladding is not only beautiful, but stainless steel as well. This combination produces a very carefree knife. The engraving is etched. The hardness is 60/61 HRC. The edge is 50/50.

    The handle on this series is of a western design. The scales are crafted from (black) pakka wood, and the fit and finish are good.

  • Brand: Kohetsu
  • Region: Seki, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 60-61
  • Construction: San Mai (Clad)
  • Cladding: Damascus
  • Knife Type: Gyuto
  • Edge: 50/50
  • Weight: 7.6 oz (216 g)
  • Blade Length: 238 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Handle: Western (Yo)
  • Scales: Black Pakka Wood
  • Engraving: Etched &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-240mm-259.png&&&5&&&||&&&||&&&@@@ kovgdagy27&&&KVT-G27W&&&Kohetsu VG-10 Damascus Gyuto 270mm&&&VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard, and it is well-liked for its wear and corrosion resistance.

    We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.

    We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.

  • Brand: Kohetsu
  • Region: Seki, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 60-61
  • Construction: San Mai (Clad)
  • Cladding: Damascus
  • Knife Type: Gyuto
  • Edge: 50/50
  • Weight: 9.6 oz (227 g)
  • Blade Length: 238 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Handle: Western (Yo)
  • Scales: Black Pakka Wood
  • Engraving: Etched&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-270mm-273.png&&&0&&&||&&&||&&&@@@ kovgdape13&&&KVT-H13W&&&Kohetsu VG-10 Damascus Honesuki 135mm&&&Kohetsu is one of our favorite house brands because the knives offer excellent performance, attractive fit and finish, and strong value for the money. This VG-10 Damascus Honesuki is a compact Japanese-style boning knife designed for poultry work and other precise butchery tasks.

    The blade is made with a VG-10 stainless steel core wrapped in stainless Damascus cladding, giving it good edge retention, easy maintenance, and a handsome layered finish. The stiff triangular blade, pointed tip, and 60/40 edge grind make it well suited for working around joints, trimming meat, and separating poultry cleanly from the bone. One customer described the knife as “beautiful, razor sharp, and very nimble,” and noted that the handle worked well even for smaller hands.

    Care Instructions: This knife is very sharp from heel to tip, so use care around the back edge and heel area. Hand wash only, towel dry immediately, and avoid bones, frozen foods, and hard twisting cuts that could damage the edge.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Location: Seki City, Japan
  • Edge Steel: VG-10 Stainless Steel
  • HRC: 60
  • Cladding: Stainless Damascus
  • Edge Grind: Even 60/40
  • Type: Honesuki
  • Weight: 5.1 oz (144 g)
  • Blade Length: 139 mm
  • Total Length: 258 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 38 mm
  • Handle: Western Yo
  • Scales: Black Pakka Wood&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-honesuki-135mm-78.png&&&5&&&||&&&||&&&@@@ kovgdaki24&&&KVT-K24W&&&Kohetsu VG-10 Damascus Kiritsuke 240mm&&&"Kohetsu," meaning "Be Happy," perfectly encapsulates the essence of this exquisite knife, designed to bring joy with every use.

    Crafted from VG-10 steel, renowned in the cutlery world for its exceptional balance of corrosion resistance, wear durability, and sharpness, this knife is a testament to superior craftsmanship. VG-10 steel is a favorite in the industry and is used by many esteemed commercial brands. It's encased in a stunning stainless steel cladding that's not only aesthetically pleasing but also contributes to the knife's low-maintenance nature. The blade boasts a hardness of 60/61 HRC, ensuring longevity and consistent performance. Its etched engraving adds a touch of elegance, while the 50/50 edge is meticulously honed for precision cutting.

    The knife's handle features a Western-inspired design, providing a comfortable and secure grip. It is expertly fashioned from black pakka wood, known for its durability and sleek appearance. The handle's construction is executed with precision, ensuring a seamless fit and finish that complements the blade's quality and design. This knife is a blend of functionality and beauty, making it an ideal addition to any kitchen.

  • Brand: Kohetsu
  • Region: Seki, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 60-61
  • Construction: San Mai (Clad)
  • Cladding: Damascus
  • Knife Type: Kiritsuke
  • Edge: 50/50
  • Weight: 7.4 oz (210 g)
  • Blade Length: 237 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Handle: Western (Yo)
  • Scales: Black Pakka Wood
  • Engraving: Etched&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-kiritsuke-240mm-90.png&&&0&&&||&&&||&&&@@@ kovgdape12&&&KVT-P12W&&&Kohetsu VG-10 Damascus Petty 120mm&&&We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry, being employed by most of the leading commercial knife makers. VG-10 is also known as V Gold 10, and it boasts good corrosion and wear resistance as its main forte. It is a tough steel which, if correctly hardened, is also resilient enough for most users and uses.

    This inner core is then covered, san-mai style, with a multi-layer damascus arrangement made with a softer stainless steel. The etching and polishing of the blade are first rate and bring out the beauty of this eye-catching knife. The great looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.

    This is a classic petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control instrument.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Edge Steel: VG-10
  • HRC: 60
  • Cladding: Stainless Damascus
  • Edge Grind: Even 50/50
  • Weight: 2.7 oz (76 g)
  • Blade Length: 119 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Handle: Western (Yo)
  • Scales: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-120mm-239.png&&&5&&&||&&&||&&&@@@ kovgdape80&&&KVT-P08W&&&Kohetsu VG-10 Damascus Petty 80mm&&&Kohetsu is our in-house brand, which is comprised of eight separate lines of kitchen knives differentiated by different steels and manufacturing techniques. The VG-10 Damascus line is a recent addition to the party. The baby of the group is this fun and functional petty. At just 80mm, it is a very small knife. But that smallness translates to big abilities in the kitchen.

    The knife is made using a stainless steel called VG-10. Blacksmith Tsukahara-san heat treats the alloy to 60 HRC before cladding it in multiple layers of a softer stainless steel in the san-mai style. The lovely Damascus pattern is beautifully etched and slightly matte in appearance. The blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.

    This is a knife that will go places many others will not. It is also super nimble and very controllable. The stiff little blade sharpens up like a razor, so making those intricate garnishes and cuts will become a thing of pleasure and control. We just love this little utensil from the way it works to the way it looks.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Edge Steel: VG-10
  • HRC: 60
  • Cladding: Stainless Damascus
  • Edge Grind: Even 50/50
  • Type: Petty
  • Handle: Western (Yo)
  • Scales: Black Pakka Wood
  • Weight: 2.7 oz (76 g)
  • Blade Length: 80 mm
  • Total Length: 192 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 20 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-80mm-161.png&&&5&&&||&&&||&&&@@@ kovgtsgy18&&&KG5-G18W&&&Kohetsu VG-5 Tsuchime Gyuto 180mm&&&Kohetsu knives are well known for offering great cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds, all at very affordable prices. This line of tsuchime (which translates roughly to "hammered" in Japanese) knives has been created for pro cooks and home chefs looking for robust, good-looking performers that sharpen easily. They use VG-5 steel on the edge that is heat-treated to 60 Rockwell.

    The Kohetsu VG-5 Tsuchime Gyuto 180mm is a short blade for a gyuto, but one that offers a great deal of utility and versatility. Its shorter length is perfect for small spaces and cutting boards, as well as being very adept at handling smaller ingredients and garnishes.

    The traditional Western-style handle is made from black pakka wood with a well-finished stainless steel bolster attached. This is a really nice knife, especially for something in this price range.

  • Weight: 5.8 oz (164 g)
  • Blade Length: 182 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-180mm-328.png&&&5&&&||&&&||&&&@@@ kovgtsgy21&&&KG5-G21W&&&Kohetsu VG-5 Tsuchime Gyuto 210mm&&&We have created the Kohetsu line of Tsuchime knives for cooks of all stripes. Made from the very easy-to-maintain VG-5 stainless steel, these knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10. VG-10 also contains cobalt, which is absent from VG-5.

    Our overriding aim was to offer a blade of typical Japanese look and feel with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of these blades, we believe we have met that goal. Combined with a really unique hammered tsuchime finish, which resembles a mottled rather than actual hammered appearance, these fine kitchen knives bring a bit of bling and a lot of performance to your knife arsenal. They feature a well-made and balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price!

  • Weight: 6.8 oz (193 g)
  • Blade Length: 210 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-210mm-356.png&&&4.5&&&||&&&||&&&@@@ kovgtsgy24&&&KG5-G24TW&&&Kohetsu VG-5 Tsuchime Gyuto 240mm&&&The stainless steel used in the Kohetsu Tsuchime Gyuto knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.

    One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable, especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users, regardless of the style of cutting employed.

    The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is the perfect knife for any chef starting out in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.

  • Weight: 8.1 oz (232 g)
  • Blade Length: 240 mm
  • Total Length: 367 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-240mm-312.png&&&0&&&||&&&||&&&@@@ kovgtspe12&&&KG5-P12TW&&&Kohetsu VG-5 Tsuchime Petty 120mm&&&The Kohetsu line of knives is created for us at CKTG by some of the finest smiths and sharpeners in Japan. The full range of eight lines encompasses many different steels, techniques, and blade styles. But they share one thing in common: they bring you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price.

    The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.

    This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. A great-looking black pakka wood Western-style handle and stainless steel bolster complete the package.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: Laser Cut, San Mai
  • Cladding: Hammered Stainless
  • Edge Steel: VG-5 Stainless
  • HRC: 60-61
  • Edge Grind: Even (See Choil Photo)
  • Weight: 2.8 oz (79 g)
  • Blade Length: 116 mm
  • Total Length: 225 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-120mm-274.png&&&5&&&||&&&||&&&@@@ kovg5tspe15&&&KG5-P15TW&&&Kohetsu VG-5 Tsuchime Petty 150mm&&&The Kohetsu VG-5 Petty 150mm is a nimble and efficient small knife designed for cooks who want precise performance without unnecessary fuss. VG-5 is part of the V-Gold family of stainless steels and offers a nice blend of toughness, ease of sharpening, and reliable edge performance. It sharpens more easily than many stainless alloys and takes a clean, refined edge that holds up well through long prep sessions.

    The 150mm petty is one of the most versatile sizes in the kitchen. Its slender profile and fine tip make it ideal for slicing, trimming, detail work, and all the small- to medium-sized tasks where a full chef's knife feels too large. Many cooks find a good petty becomes their go-to blade for everyday prep.

    This Kohetsu petty features a hammered tsuchime finish that helps reduce sticking while giving the blade added visual appeal. The knife is completed with a comfortable Western handle made from black pakka wood and fitted with a stainless bolster for durability and balance. It is a great choice for anyone looking for a capable, easy-maintenance introduction to Japanese cutlery or a dependable addition to an established knife kit.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher.

    Specifications:

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Tsuchime (Hammered) Stainless
  • Core Steel: VG-5 Stainless
  • Hardness: 60–61 HRC
  • Grind: Even 50/50 (see choil photo)
  • Weight: 2.9 oz (82 g)
  • Blade Length: 150 mm
  • Total Length: 261 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Handle Type: Western (Yo)
  • Handle Material: Black Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-150mm-292.png&&&0&&&||&&&||&&&@@@ kovgtssa18&&&KG5-S18TW&&&Kohetsu VG-5 Tsuchime Santoku 180mm&&&The Kohetsu VG-5 Santoku 180mm is a light, nimble, and easy-to-use kitchen knife designed to deliver strong performance at an accessible price point. Featuring a hammered tsuchime finish and stainless cladding over a VG-5 cutting core, this knife blends durability, sharpness, and low-maintenance convenience into one attractive package.

    VG-5 is a tough stainless steel that sharpens easily and holds a fine edge well. Heat-treated to around 60–61 HRC, it offers a great balance of hardness and daily usability. The hammered cladding helps release food from the blade while giving the knife a distinctive, hand-worked appearance.

    The santoku profile is known for its versatility — the name translates to “three virtues,” referring to slicing, chopping, and dicing. With a tall blade and comfortable Western handle, this Kohetsu santoku excels as a go-to prep knife for both home cooks and professionals who want a reliable workhorse without unnecessary fuss.

    Care Instructions: Hand wash and dry after use. Do not put in dishwasher.

    Specifications:

  • Brand: Kohetsu
  • Blacksmith Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Stainless (Tsuchime)
  • Core Steel: VG-5 Stainless
  • Hardness: 60–61 HRC
  • Grind: Even 50/50 (see choil photo)
  • Weight: 6.2 oz (176 g)
  • Blade Length: 179 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle Type: Western (Yo)
  • Handle Material: Black Pakka Wood&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-santoku-180mm-272.png&&&5&&&||&&&||&&&@@@ kovg5tssu27&&&KG5-J27W&&&Kohetsu VG-5 Tsuchime Sujihiki 270mm&&&Kohetsu is the name of our in-house brand of kitchen knives that we have created for cooks and chefs seeking high-end performance, great looks, and top-shelf fit and finish, all at an attractive price. The VG-5 line epitomizes this goal perfectly, and in our opinion, achieves it in spades!

    VG-5 is a subgroup of the V Gold line of stainless steel. It is similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is tough steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.

    This lovely sujihiki is a long knife, measuring in at 270mm. 270mm is about the most popular size for a slicing knife. It's great for carving and thin-slicing a variety of ingredients with speed and efficiency.

    The knife comes with a well-made black pakka wood Western-style handle and stainless steel bolster, completing the package.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: Laser Cut, San Mai
  • Cladding: Stainless Hammered (Tsuchime)
  • Edge Steel: VG-5 Stainless
  • HRC: 60-61
  • Edge Grind: Even (See Choil Photo)
  • Weight: 7.8 oz (222 g)
  • Blade Length: 270 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 41 mm
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-sujihiki-270mm-138.png&&&0&&&||&&&||&&&@@@ kovg5stgy24&&&KG5-G24PC&&&Kohetsu VG5 Stainless Gyuto 240mm&&&These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.

    Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and the knife can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!

  • Maker: Kohetsu Hamono
  • Location: Seki City, Japan
  • Weight: 6.5 oz (186 g)
  • Blade Length: 240 mm
  • Total Length: 385 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Blade Grind: 60/40 (left- or right-handed is fine)
  • HRC: 60-61
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: VG5 Stainless
  • Handle: Stabilized Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Photos by Gustavo Bermudez&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-240mm-251.png&&&0&&&||&&&||&&&@@@ kovg5na17&&&KG5-N17PC&&&Kohetsu VG5 Stainless Nakiri 175mm&&&Kohetsu VG5 Stainless Steel Nakiri kitchen knife. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.

    Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price.

  • Maker: Kohetsu Hamono
  • Location: Seki City, Japan
  • Blade Grind: 60/40 (left- or right-handed is fine)
  • HRC: 60-61
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: VG5 Stainless
  • Handle: Stabilized Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (144 g)
  • Blade Length: 165 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-nakiri-175mm-245.png&&&5&&&||&&&||&&&@@@ kovg5pe15&&&KG5-P15PC&&&Kohetsu VG5 Stainless Petty 150mm&&&Kohetsu VG5 Petty 150mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steel and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.

    Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!

  • Maker: Kohetsu Hamono
  • Location: Seki City, Japan
  • Blade Grind: 60/40 (left- or right-handed is fine)
  • HRC: 60-61
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: VG5 Stainless
  • Handle: Stabilized Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 2.5 oz (70 g)
  • Blade Length: 150 mm
  • Total Length: 272 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-petty-150mm-223.png&&&0&&&||&&&||&&&@@@ kovg5stsu27&&&KG5-J27PC&&&Kohetsu VG5 Stainless Sujihiki 270mm&&&Kohetsu VG5 Stainless Sujihiki 270mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.

    Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!

  • Maker: Kohetsu Hamono
  • Location: Seki City, Japan
  • Weight: 6.1 oz (178 g)
  • Blade Length: 270 mm
  • Total Length: 415 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 41 mm
  • Blade Grind: 60/40 (left- or right-handed is fine)
  • HRC: 60-61
  • Construction: San Mai
  • Cladding: Stainless
  • Edge Steel: VG5 Stainless
  • Handle: Stabilized Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@ kowh2bu17&&&TSB-B16W&&&Kohetsu White #2 Bunka 170mm&&&This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Even (see choil photo)
  • Weight: 4.0 oz (114 g)
  • Blade Length: 173 mm
  • Total Length: 314 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 46 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Photos by Gustavo Bermudez&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-bunka-170mm-279.png&&&4.5&&&||&&&||&&&@@@ kowh2na16&&&TSB-N16W&&&Kohetsu White #2 Nakiri 165mm&&&This Kohetsu Nakiri was created to make life easier for busy cooks who want a sharp, dependable vegetable knife without spending a fortune. Made in Japan exclusively for Chefknivestogo, it delivers excellent cutting performance, simple maintenance, and the kind of practical durability that makes it a favorite in home kitchens and professional prep stations alike.

    At the core of the blade is Hitachi White #2 carbon steel, one of the most beloved steels among sharpeners. White #2 is known for taking an extremely keen, razor sharp edge and for how quickly and easily it sharpens on water stones. If you enjoy maintaining your own knives, this steel is very rewarding to work with and can be brought back to screaming sharpness with minimal effort. The blade features soft iron cladding with a traditional kurouchi finish that adds a rustic look while helping protect the blade. The tall 50mm profile and thin grind make it excellent for chopping vegetables, herbs, and dense root crops with smooth, efficient cuts.

    Care Instructions: White #2 steel is reactive and will develop a natural patina over time. Wash and dry the knife promptly after use and avoid leaving it wet or soaking in water. Use wooden or soft plastic cutting boards and avoid bones or very hard foods. Regular honing or stropping will help maintain the razor sharp edge between sharpenings.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Photo)
  • Weight: 4.9 oz (140 g)
  • Blade Length: 162 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 50 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-nakiri-165mm-328.png&&&4.5&&&||&&&||&&&@@@ kowh2sa16&&&TSB-S16W&&&Kohetsu White #2 Santoku 165mm&&&This Kohetsu Santoku was created to make life easier for busy home cooks who want real performance without fuss. Made in Japan exclusively for ChefKnivesToGo, it’s designed to be durable, affordable, and excellent at its job. The santoku profile offers great balance and control, making it a dependable everyday knife for vegetables, proteins, and general prep while staying light and easy to handle.

    The blade is forged from Hitachi White #2 carbon steel, a classic Japanese steel prized for its fine grain, sharpness, and ease of sharpening. Soft iron cladding and a traditional kurouchi finish help protect the core while giving the knife a rustic, workhorse appearance. Finished with a comfortable octagonal walnut handle and black pakka wood ferrule, this knife delivers excellent cutting feel and timeless simplicity. Kohetsu loosely translates to “be happy,” and this santoku is built to live up to its name. Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Even (see choil photo)
  • Weight: 4.4 oz (124 g)
  • Blade Length: 169 mm
  • Total Length: 306 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 49 mm
  • Handle: Walnut, Octagonal
  • Ferrule: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-santoku-165mm-232.png&&&5&&&||&&&||&&&@@@ kobybl1gy22&&>225-BY-Blue1&&&Konosuke BY Blue #1 Gyuto 225mm&&&We’re proud to announce the release of the newly introduced Konosuke BY 225mm Gyuto in Blue #1 Steel, the latest creation from our friends at Konosuke Sakai.

    This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.

    Please note that these are unique, and each one will vary from the specs listed below.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Line:BY
  • Knife Type: Gyuto
  • Steel Type: Blue #1 Carbon Steel
  • Cladding: Soft Iron
  • Handle: Khii Ebony
  • Handle Type: Octagonal
  • Construction Type: San Mai
  • Blade Grind: Even, 50/50
  • Weight: 7.3oz (207g)
  • Blade Length: 220 mm
  • Total Length: 375 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 54 mm
  • Saya: Included
  • Wooden Box: Included
  • Please note Konosuke intentionally gaps the handle machi for aesthetics&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-by-blue-1-gyuto-225mm-44.png&&&0&&&||&&&||&&&||@@@ kofubl2gy21&&&C3188&&&Konosuke Fujiyama FM White #1 Gyuto 225mm&&&The New Konosuke Fujiyama line of kitchen knives is the stuff of legend. For as long as they have been made, these knives have received universal praise for their extraordinary designs, grinds, and fit and finish. Over the years Fujiyama knives have been hard to come by, and as a result, high on the lists of collectors and enthusiasts worldwide.

    The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.

    The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.

    One per customer.
  • Maker: Konosuke
  • Location: Sakai, Japan
  • Edge Steel: White #1
  • Cladding: Soft Iron
  • HRC: 61
  • Edge Grind: 50/50 (See Choil Photo)
  • Handle: Khii Laurel Octagonal
  • Weight: 6oz / 172g
  • Engraving: Hand-engraved by Akane san
  • Blade Length: 221mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 52mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-fm-white-1-gyuto-225mm-122.png&&&5&&&||&&&||&&&||@@@ kofubl2gy211&&&KFW1-G210-Ebony&&&Konosuke Fujiyama White #1 Gyuto 210mm&&&Konosuke Fujiyama FM White #1 Gyuto 210mm Ebony With Leather Sheath.

    One per customer.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Series: Fujiyama
  • Edge Steel: White #1
  • Cladding: Soft Iron
  • HRC: 61+-
  • Edge Grind: 50/50 (See Choil Photo)
  • Engraving: Hand Engraved
  • Blade Length: 201mm
  • Height: 50mm
  • Spine Thickness: 2.4mm
  • Weight: 5.1oz / 146g
  • Handle: Khii Ebony Octagonal
  • Machi: Gapped "Tokyo Style"
  • Includes Konosuke Leather Sheath&&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-white-2-gyuto-210mm-49.png&&&0&&&||&&&||&&&|kika21gy|@@@ kogsgy210&&&KGS-G210&&&Konosuke GS+ Gyuto 210mm&&&The GS+ 210mm gyuto is the knife that built the reputation of this line. Five reviews all at five stars, with language that keeps returning to the same qualities: insanely thin, falls through vegetables, blade becomes almost transparent in a pinch grip. Konosuke produces these in Sakai from GS+ semi-stainless steel at 61-62 HRC - a proprietary steel choice that gives the line better edge retention than the original GS while keeping the stain resistance and low maintenance that makes these knives practical for daily use. The grind on the GS+ is noticeably smoother than the original - both sides of the blade feel refined in a way that makes the cutting action cleaner and less effortful. The Khii chestnut octagonal handle has no ferrule and features the Tokyo-style machi gap that alludes to the tsuba (hilt guard) of traditional Japanese swords - mostly aesthetic, but it also puts the balance point precisely at the pinch grip, which is what the blade-transparent feeling in use is actually describing.

    At 200mm actual blade length with 47mm height and a 2mm spine, this is a true laser in every meaningful sense. The knife moves through dense produce and proteins without wedging or resistance, and the 119g weight makes extended prep sessions comfortable rather than fatiguing. One owner bought it as a gift for his father and immediately needed to get one for himself. A second compares it to the 240mm - which he also owns - and notes that both share the same exceptional fit and finish, the same out-of-box edge quality, and the same superb balance in a pinch grip. A strop or leather brings the edge from already-sharp to genuinely screaming. The existing product video shows an older handle version - trust the photos, which show the current Khii chestnut handle.

    What Customers Are Saying: Five owners across different experience levels return to the same themes: exceptional lightness, laser-thin geometry that glides through squash as if it were an apple, and balance so well-centered at the pinch grip that the blade feels almost weightless during use. One owner has only sharpened the 240mm version once since November - the 210mm shares the same edge retention. The verdict across all five is unambiguous: this is one of the best knives at its price point.

    Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-210mm-230.png&&&5&&&||&&&||&&&||@@@ kogsgy24&&&KGS-G240&&&Konosuke GS+ Gyuto 240mm&&&The 240mm is where the GS+ line finds its fullest expression. More blade length amplifies everything the 2mm spine and GS+ semi-stainless grind deliver at 210mm - longer, more efficient strokes through proteins and larger produce, better reach for high-volume prep, and a laser-geometry feel that becomes more pronounced as the blade length increases. Konosuke produces this in Sakai at 61-62 HRC, with smoother grinds and better fit and finish than the original GS, and the same Khii chestnut octagonal handle and Tokyo-style machi gap that define the updated line. The machi gap - the small intentional space between the handle and the blade at the choil - is a detail borrowed from traditional Japanese sword design, where the gap accommodated the tsuba (hilt guard). Here it is mostly aesthetic, but it also places the balance point precisely at the pinch grip.

    At 236mm blade length and 128g with 50mm blade height and a 2mm spine, this is a substantial gyuto (Japan's all-purpose chef knife) that performs light. Cooks who own both the 210mm and 240mm consistently describe the edge retention and balance as matching across both sizes - which reflects the consistency of Konosuke's production standard rather than any compromise in moving to a longer blade. The GS+ semi-stainless core is stain-resistant and low maintenance, sharpens readily on quality water stones, and responds well to a leather strop between full sharpenings. The Khii chestnut handle fits comfortably in a pinch grip through extended sessions. Trust the photos over the video, which shows an older handle version.

    Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-240mm-295.png&&&0&&&||&&&||&&&||@@@ kogspe150&&&KGS-P150&&&Konosuke GS+ Petty 150mm&&&Konosuke is one of the most respected names in Japanese laser knives - a Sakai-based producer with a reputation for exceptional grind quality, precise fit and finish, and a consistent standard of performance that has made them a longtime favorite among serious collectors. The GS+ line is their upgraded version of the original GS: the same semi-stainless core steel ground to an even higher standard, with an HRC of 61-62 that pushes edge retention and sharpness beyond the original, smoother grinds on both sides of the blade, and a new Khii chestnut octagonal handle that updates the aesthetic while keeping the wa handle character the line is known for. The Tokyo-style machi gap between the handle and blade - a small, intentional space that alludes to the tsuba (hilt guard) on traditional Japanese swords - is an aesthetic detail unique to this line.

    The GS+ petty at 142mm is the compact knife in the lineup, built for in-hand work on fruit and aromatics and for the detail cuts at the board that a larger knife cannot perform with precision. At 51g it is genuinely featherlight - one of the lightest petty knives we carry at any price point - and the 2mm spine keeps it nimble and responsive from heel to tip. The GS+ semi-stainless core is stain-resistant and low maintenance, with an edge performance that one reviewer describes as a razor that seems to stay that way, and another calls simply brilliant - comparing it favorably to the Konosuke HD line. The Khii chestnut octagonal handle has no ferrule, which is part of what keeps the weight so low, and fits the hand naturally for both in-hand and board work.

    What Customers Are Saying: Two owners sum it up efficiently. One describes it as super light, very easy to use, and sharp as a razor - the kind of knife you get excited to pull out of the drawer. The second is even more direct: absolutely brilliant, and calls it just as good as the Konosuke HD, no need to wait for those to come back in stock.

    Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-petty-150mm-155.png&&&5&&&||&&&||&&&||@@@ kohd21wa&&&KHD2-G210&&&Konosuke HD2 Gyuto 220mm&&&The HD 220 mm gyuto is one of our most popular knives and an outstanding value in the Konosuke lineup. The actual edge length measures 220 mm, giving you a little more blade for your money while keeping the balance and agility that make this size so versatile in home kitchens. Light, precise, and easy to control, it handles slicing, push cutting, and chopping tasks with smooth efficiency even when board space is limited.

    The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, delivering excellent edge retention with easy sharpening and lower maintenance than traditional carbon steels. The grind is thin behind the edge for clean, low resistance cutting, while the 2.5 mm spine at the base provides stability and confidence. This version is fitted with a traditional magnolia wood handle and genuine water buffalo horn ferrule, offering classic Japanese aesthetics, comfort in hand, and exceptional value. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. Because the actual edge length is 220 mm, this knife is too long for standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD Semi Stainless
  • Construction: Mono steel
  • Hardness: ~61 HRC
  • Weight: 4.5 oz (128 g)
  • Blade Length: 220 mm
  • Total Length: 379 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 49 mm
  • Note: New taller version&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-207.png&&&5&&&||&&&||&&&||@@@ kohd2gyeb21&&&KHD2-G210Ebony&&&Konosuke HD2 Gyuto 220mm Ebony&&&The HD 220mm gyuto with ebony handle is one of the most popular knives we sell, combining refined performance with a very classy, understated look. The actual edge length measures a full 220mm, giving you a little more blade for your money while maintaining the balance and maneuverability that make this size ideal for home kitchens where board space can be limited. It feels light and nimble in hand yet offers enough length and height to handle serious prep with ease.

    The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, providing an excellent balance of edge retention and easy sharpening. The blade is ground thin behind the edge for smooth, low resistance cutting, while the 2.5 mm spine at the base offers stability and confidence. The ebony octagonal handle with laurel wood ferrule adds weight, presence, and a sophisticated aesthetic that pairs beautifully with the clean blade finish. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. It will not fit standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD Semi Stainless
  • Construction: Mono steel
  • Hardness: ~61 HRC
  • Weight: 5.1 oz (146 g)
  • Blade Length: 220 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 49 mm
  • Note: New taller version&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-ebony-156.png&&&5&&&||&&&||&&&||@@@ kohd2gy21la&&&KHD2-G210Laurel&&&Konosuke HD2 Gyuto 220mm Laurel&&&Konosuke is a knife company heralding from the heart of Japanese knife-making in Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers and the HD line is one of our biggest-selling single lines.

    The 220mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished laurel octagonal handle.

    Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8" blade guard instead.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Weight: 5.1 oz (144 g)
  • Blade Length: 220 mm
  • Total Length: 375 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 49 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-laurel-168.png&&&0&&&||&&&||&&&||@@@ kohdwa24&&&KHD2-G240&&&Konosuke HD2 Gyuto 240mm&&&Introducing the Konosuke HD2 Gyuto Ho 240mm. First, let's talk about its featherlight construction, weighing just 136g. The Konosuke HD2 Gyuto Ho is a true lightweight champion. Couple that with its unbelievably thin grind and razor-sharp edge straight out of the box, and you have a knife that deserves the title of a laser. It effortlessly glides through food, embodying the expression "a knife through butter" in a way that's almost indescribable.

    The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.

    Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.

    Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD2 Mono Steel Construction
  • Weight: 4.6 oz (132 g)
  • Blade Length: 233 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 49 mm
  • Handle: Ho Octagonal
  • Ferrule: Buffalo Horn
  • Please note Konosuke intentionally gaps the handle and machi for aesthetics
  • Edge: 50/50&&&&&&319&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-238.png&&&5&&&||&&&||&&&||@@@ kohd2cugy24&&&KHD2-G240Ebony&&&Konosuke HD2 Gyuto 240mm Ebony&&&The Konosuke HD2 Gyuto Ho 240mm is a high-performance Japanese chef’s kitchen knife and one of our best-selling gyuto models. Designed for precision food preparation, this chef’s kitchen knife features an ultra-thin, lightweight grind that glides effortlessly through vegetables, proteins, and herbs. The long, slim profile and refined geometry make it exceptionally nimble for a 240mm chef’s kitchen knife, delivering clean, controlled cuts with minimal resistance.

    The blade is crafted from Konosuke’s proprietary HD2 monosteel, known for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex grind enhances cutting performance and food release while maintaining a laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance. Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD2 Monosteel Construction
  • Edge: 50/50 Double Bevel
  • Handle: Octagonal Ebony
  • Machi: Intentional Gap (Traditional Style)
  • Weight: 5.1 oz (146 g)
  • Blade Length: 233 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 49 mm
    • &&&&&&379&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-ebony-174.png&&&5&&&||&&&||&&&||@@@ kohd2gy24khl&&&KHD2-G240Laurel&&&Konosuke HD2 Gyuto 240mm Laurel&&&One of the most popular and talked about knives in the CKTG store is the Konosuke HD Gyuto. It is the laser by which most other lasers have been judged. It not only boasts the usual exemplary fit and finish common to all Konosuke high-end knives, but the beauty is more than skin deep.

    The ultra-thin grind is pretty much unlike any other we know. This knife falls through produce. It is light yet stiff and responsive. The term razor sharp is given true meaning with the out-of-the-box edge. It is a knife that is all about subtleties and simplicity. The subtly convex blade is a thing of simple beauty. Slice into a soft tomato or other produce, and be prepared to be amazed. Elegance in design and function.

    Made from HD semi-stainless steel, the Konosuke HD2 Gyuto is easier to care for than other equivalents made from high-carbon steel. It will patina over time, or you can keep it polished!

    This knife is given extra value because it features a Khii Laurel handle. This is another example of Konosuke's devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD2 Mono Steel Construction
  • Weight: 4.9 oz (140 g)
  • Blade Length: 233 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 49 mm
  • Please note Konosuke intentionally gaps the handle and machi for aesthetics
  • Handle: Khii Laurel Octagonal
  • Edge: 50/50&&&&&&339&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-laurel-145.png&&&5&&&||&&&||&&&||@@@ kohd2ki24&&&KHD2-K240&&&Konosuke HD2 Kiritsuke 240mm&&&The Konosuke HD2 Kiritsuke 240mm is a high-performance Japanese chef’s kitchen knife featuring a distinctive kiritsuke-style tip and one of the most refined grinds in its class. Designed for precision food preparation, this kiritsuke chef’s kitchen knife combines the length and versatility of a gyuto with a more angular, aggressive tip for detailed slicing and fine work. The ultra-thin, lightweight grind glides effortlessly through vegetables, proteins, and herbs while offering exceptional control and feedback.

    The blade is crafted from Konosuke’s proprietary HD2 monosteel, prized for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex geometry enhances cutting performance and food release while maintaining a true laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance. Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
  • Maker: Konosuke
  • Location: Sakai, Japan
  • Steel: HD2 Monosteel Construction
  • Edge: 50/50 Double Bevel
  • Handle: Octagonal Ebony
  • Machi: Intentional Gap (Traditional Style)
  • Weight: 5.1 oz (146 g)
  • Blade Length: 233 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 49 mm
    • &&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-kiritsuke-240mm-need-correct-picture-5.png&&&0&&&||&&&||&&&||@@@ kohd2na16&&&KHD2-NK&&&Konosuke HD2 Nakiri 165mm&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.

    The HD2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.

    The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge, with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with a water buffalo horn ferrule. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, going back to when they only burned the handle into place. Please see the photos.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Weight: 4.7 oz (133 g)
  • Blade Length: 165 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Magnolia (Ho) Octagonal
  • Ferrule: Traditional Buffalo Horn
  • Machi: Gapped Machi&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-90.png&&&5&&&||&&&||&&&||@@@ kohd2na16eb&&&KHD2-NKEbony&&&Konosuke HD2 Nakiri 165mm Ebony&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for over 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.

    The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.

    The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Ebony Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Weight: 4.7 oz (133 g)
  • Blade Length: 165 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Ebony Wood Octagonal
  • Ferrule: Laurel Wood
  • Machi: Gapped Machi&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-ebony-90.png&&&0&&&||&&&||&&&||@@@ kohd2na16la&&&KHD2-NKLaurel&&&Konosuke HD2 Nakiri 165mm Laurel&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.

    The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.

    The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Weight: 4.7 oz (133 g)
  • Blade Length: 165 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Laurel Wood Octagonal
  • Machi: Gapped Machi&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-laurel-90.png&&&0&&&||&&&||&&&||@@@ kohd2pe12&&&KHD2-P120&&&Konosuke HD2 Petty 120mm&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.

    Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!

    The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Construction: Laser Cut Mono Steel
  • Edge Steel: HD2 Semi Stainless Steel
  • Handle: Ho Wood Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 1.8 oz (52 g)
  • Blade Length: 112 mm
  • Total Length: 260 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 25 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-194.png&&&0&&&||&&&||&&&||@@@ kohd2pe12eb&&&KHD2-P120Ebony&&&Konosuke HD2 Petty 120mm Ebony&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.

    Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!

    The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Construction: Laser Cut Mono Steel
  • Edge Steel: HD2 Semi Stainless Steel
  • Handle: Ebony Octagonal
  • Ferrule: Mahogany
  • Weight: 2.3 oz (66 g)
  • Blade Length: 112 mm
  • Total Length: 256 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 25 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-ebony-221.png&&&0&&&||&&&||&&&||@@@ kohd2pe12la1&&&KHD2-P120Laurel&&&Konosuke HD2 Petty 120mm Laurel&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.

    Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!

    The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Construction: Laser Cut Mono Steel
  • Edge Steel: HD2 Semi Stainless Steel
  • Handle: Laurel Octagonal
  • Weight: 1.9 oz (56 g)
  • Blade Length: 113 mm
  • Total Length: 257 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 25 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-laurel-186.png&&&0&&&||&&&||&&&||@@@ kohd2pe18&&&KHD2-P150&&&Konosuke HD2 Petty 150mm&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.

    Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!

    The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Construction: Laser Cut Mono Steel
  • Edge Steel: HD2 Semi Stainless Steel
  • Handle: Ho Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 2.0 oz (56 g)
  • Blade Length: 142 mm
  • Total Length: 289 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-120.png&&&5&&&||&&&||&&&||@@@ kohd2pe15eb&&&KHD2-P150Ebony&&&Konosuke HD2 Petty 150mm Ebony&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.

    Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!

    The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Construction: Laser Cut Mono Steel
  • Edge Steel: HD2 Semi Stainless Steel
  • Handle: Ebony Octagonal
  • Ferrule: Mahogany
  • Weight: 2.4 oz (68 g)
  • Blade Length: 142 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-ebony-90.png&&&0&&&||&&&||&&&||@@@ kohd2pe15la&&&KHD2-P150Laurel&&&Konosuke HD2 Petty 150mm Laurel&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.

    Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!

    The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Construction: Laser Cut Mono Steel
  • Edge Steel: HD2 Semi Stainless Steel
  • Handle: Laurel Octagonal
  • Weight: 2.2 oz (62 g)
  • Blade Length: 142 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-laurel-90.png&&&0&&&||&&&||&&&||@@@ kohd2gy271&&&KHD2-S270&&&Konosuke HD2 Sujihiki 270mm&&&The Konosuke HD2 is one of the more iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.

    The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!

    The handle is a very nice ho wood octagonal design with a buffalo horn ferrule.

  • Maker: Konosuke
  • Region: Sakai, Japan
  • Steel: HD2
  • HRC: 61
  • Type: Mono Steel
  • Shape: Sujihiki
  • Weight: 5.0 oz (140 g)
  • Blade Length: 260 mm
  • Total Length: 420 mm
  • Blade Height: 37 mm
  • Handle: Octagonal Ho Wood
  • Ferrule: Buffalo Horn&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-42.png&&&5&&&||&&&||&&&||@@@ kohd2gy27&&&KHD2-S270Ebony&&&Konosuke HD2 Sujihiki 270mm Ebony&&&The Konosuke line of knives is very well known for its exceptional quality, incredibly thin grinds, and flawless performance. At 270mm, this sujihiki is ready for whatever the home cook or professional chef can throw at it. This series of knives is one of the most popular, if not THE most popular series of knives that Chef Knives To Go carries.

    The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treat on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!

    The handle is made of ebony and laurel in a slim, octagonal shape. Please note that Kosuke likes to install the handles with a small gap in the machi--it's intentional, and it's called Tokyo Style.

  • Maker: Konosuke
  • Region: Sakai, Japan
  • Steel: HD2
  • HRC: 61
  • Type: Mono Steel
  • Shape: Sujihiki
  • Weight: 5.1 oz (144 g)
  • Blade Length: 261 mm
  • Total Length: 420 mm
  • Spine Thickness: 2 mm
  • Blade Height: 41 mm
  • Wood: Octagonal Ebony
  • Ferrule: Laurel&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-ebony-73.png&&&5&&&||&&&||&&&||@@@ kohd2su27la&&&KHD2-S270Laurel&&&Konosuke HD2 Sujihiki 270mm Laurel&&&The Konosuke HD2 is one of the iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.

    The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!

    The handle is laurel wood in an octagonal shape.

  • Maker: Konosuke
  • Region: Sakai, Japan
  • Steel: HD2
  • HRC: 61
  • Type: Mono Steel
  • Weight: 4.5 oz (128 g)
  • Blade Length: 261 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-laurel-178.png&&&0&&&||&&&||&&&||@@@ konosukeks01&&&KS-01&&&Konosuke KS-01 White #1 Gyuto 225mm&&&Konosuke KS-01 White #1 Gyuto 225mm

    The Konosuke KS-01 Gyuto represents the latest step in Konosuke's pursuit of the perfect balance between sharpness, edge retention, cutting action, and everyday usability. Built with refined finishing techniques and in-house sharpening, this series pushes the boundaries.

    Production numbers are limited, so if you're interested in the knife, don't wait! Expect the unmistakable Konosuke fit and finish that have earned the brand a loyal following.

    Each knife is made by hand so measurements may vary.

  • Maker: Konosuke
  • Location: Sakai, Japan
  • Series: KS-01
  • Construction: San Mai, Hammer Forged by Mr. Tanaka
  • Steel: White #1
  • Weight: 6.3 oz (179 g)
  • Blade Length: 220 mm
  • Total Length: 370 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 54 mm
  • Handle: Khii Ebony Octagonal
  • Finish: Refined Konosuke Polish
  • Saya Included&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-ks-01-white-1-gyuto-225mm-42.png&&&0&&&||&&&||&&&||@@@ kolapin&&&KonoPin&&&Konosuke Lapel Pin&&&This small pin has the Konosuke logo enameled on it and it's a fun way to show off one of the top knife brands from Sakai. Size 1.25" x .425"&&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lapel-pin-210.png&&&0&&&||&&&||&&&||@@@ koleke&&&Kono-Keyring&&&Konosuke Leather Keyring&&&This Konosuke leather key chain is a small detail that brings a smile, especially for knife lovers. Shaped like a miniature leather knife sheath, it reflects the same clean design and craftsmanship Konosuke is known for, just scaled down to pocket size. Lightweight and compact, it adds a subtle touch of personality without bulk.

    Made from quality leather and stamped with the Konosuke logo, this keyring weighs just 8 grams and measures 6 cm in length not counting the metal ring. It is a fun, understated accessory that pairs perfectly with keys, knife bags, or zippers and makes a great gift for anyone who appreciates fine Japanese knives. Care Instructions: Avoid prolonged exposure to water or moisture. If it gets wet, allow it to air dry naturally away from heat. Leather will darken and develop character over time with use.
  • Item: Leather Key Chain
  • Brand: Konosuke
  • Material: Leather
  • Design: Miniature knife sheath
  • Logo: Stamped Konosuke
  • Weight: 8 g
  • Length: 6 cm not including metal ring&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-keyring-42.png&&&0&&&||&&&||&&&||@@@ koleshfor21&&&Kono-Leather210&&&Konosuke Leather Sheath for 210mm&&&Konosuke Leather Sheath for 210mm Gyuto

    This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 210mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.

    Care & Use:

    Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.

    To remove the knife angle the blade slightly to the left and draw it out gently.

    Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-210mm-48.png&&&0&&&||&&&||&&&||@@@ koleshfor24&&&Kono-Leather240&&&Konosuke Leather Sheath for 240mm&&&Konosuke Leather Sheath for 240mm Gyuto This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 240mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel. Care & Use Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather. To remove the knife angle the blade slightly to the left and draw it out gently. Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-240mm-52.png&&&0&&&||&&&||&&&||@@@ konagy21&&&KGS-N-G210&&&Konosuke Nashiji Gyuto 210mm&&&The Nashiji line gives the GS+ construction a different surface character without changing what the knife does at the edge. The core is the same GS+ semi-stainless steel at 61-62 HRC, the spine is the same 2mm throughout, and the san mai construction and laser geometry are the same as the polished GS+ line. What changes is the cladding finish - a nashiji (pear skin) texture that gives the blade face a fine, dimpled surface rather than a plain polish, contributing to food release and giving the knife a quieter, more tactile visual quality. The handle shifts from Khii chestnut to Khii laurel - a cooler-toned wood that suits the matte aesthetic of the nashiji finish. Both lines share the Tokyo-style machi gap at the choil, a design detail borrowed from traditional Japanese sword construction where the gap accommodated the tsuba (hilt guard).

    The 210mm gyuto (Japan's all-purpose chef knife) at 200mm actual blade length and 158g is the most versatile knife in the Nashiji lineup. The 2mm spine and GS+ core produce the laser geometry that the GS+ line is known for - thin enough to move through produce and proteins with minimal resistance, light enough to stay comfortable through extended sessions, and balanced at the pinch grip in a way that makes the blade feel lighter than the spec suggests. The nashiji cladding surface reduces suction against cut vegetables and gives the knife a handmade tactility that the plain-polished version lacks. The Khii laurel octagonal handle has no ferrule and sits well in both pinch and handle grip.

    Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-66.png&&&0&&&||&&&||&&&||@@@ konagy24&&&KGS-N-G240&&&Konosuke Nashiji Gyuto 240mm&&&At 236mm blade length and 180g the Nashiji 240mm is the most capable knife in the Konosuke GS+ Nashiji lineup - the one with the reach for full proteins, large-scale vegetable prep, and the extended, efficient strokes that a longer blade enables. The GS+ semi-stainless core at 61-62 HRC is the same across both the polished GS+ and Nashiji lines: a laser profile with a 2mm spine throughout, ground smoothly and finished to a standard that shows in how the knife moves through food. The cladding here carries the nashiji (pear skin) surface - a fine, dimpled texture that contrasts with the plain polish of the standard GS+ line and provides a level of food release and visual character that the polished version does not have. The Khii laurel octagonal handle is cooler in tone than the Khii chestnut on the GS+ line, with no ferrule and the Tokyo-style machi gap that references the tsuba (hilt guard) of traditional Japanese sword design.

    Cooks who already own the GS+ 210mm gyuto will find the 240mm Nashiji a natural extension - different surface character, same exceptional core geometry, different handle aesthetic. The 50mm blade height gives good knuckle clearance through board work and a wider face for bench-scraping between cuts. At 180g the knife is light for a 240mm, which reflects how little material is in the spine and cladding - a product of Konosuke's precision grinding rather than any compromise in blade quality.

    Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-240mm-75.png&&&0&&&||&&&||&&&||@@@ konape15&&&KGS-N-P150&&&Konosuke Nashiji Petty 150mm&&&The difference between the GS+ and the Nashiji line comes down to finish. Both use the same GS+ semi-stainless core steel, the same san mai construction, the same 61-62 HRC, and the same laser-geometry 2mm spine. What changes is the cladding surface: the GS+ carries a plain polished stainless finish, while the Nashiji version is finished with a nashiji (pear skin) texture - a fine, dimpled surface that gives the blade a softer, more matte appearance and contributes to food release during slicing. The handle is also different: Khii laurel octagonal rather than the Khii chestnut on the GS+ line - a subtler, cooler-toned wood that suits the quieter aesthetic of the nashiji finish. Both share the Tokyo-style machi gap that alludes to the tsuba (hilt guard) of traditional Japanese sword design.

    The petty at 140mm is the most compact knife in the Nashiji lineup, built for in-hand precision work on fruit, aromatics, and small ingredients, and for the kind of detail cuts at the board that require a short, light, responsive blade. At 66g it is extremely light - the 2mm spine and GS+ semi-stainless construction keeping the weight down without any compromise to stiffness or edge quality. The nashiji cladding surface is subtle in photographs but noticeably different in hand and in use - a texture that reduces suction against cut surfaces and gives the blade face a handmade character that the plain polished version does not have. The Khii laurel handle fits naturally in both pinch and handle grip with no ferrule required.

    Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-petty-150mm-66.png&&&0&&&||&&&||&&&||@@@ koswstgy21&&&KSS-G210&&&Konosuke Swedish Stainless Gyuto 210mm&&&Few knife makers in Japan have a reputation as consistent or as hard-earned as Konosuke. Based in Sakai - a city that has been producing edged tools for over six centuries - Konosuke works at the refined end of the market, producing knives where the fit and finish, the steel selection, and the grind geometry all reflect a standard that more expensive knives sometimes fail to meet. The Swedish Stainless line is built around a straightforward premise: take a premium stainless steel, grind it to a laser-thin profile, and finish it to a level that justifies the name on the blade.

    The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. Konosuke sources high-purity Swedish stainless steel - a fine-grained alloy heat-treated to 61 HRC - and grinds it to a profile thin enough that it moves through produce and proteins with almost no resistance. At 130g and 2.1mm at the spine, this is a knife that disappears in the hand during long prep sessions. The spine and choil are hand-rounded for a smooth, comfortable pinch grip - a detail that separates knives built for actual use from knives built to photograph well. The octagonal ho wood handle with buffalo horn ferrule is understated and well-balanced. Low-maintenance stainless construction with high-performance geometry is a combination that is harder to execute than it sounds, and Konosuke does it as well as anyone.

    Care Instructions: Swedish stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention. The thin laser grind rewards careful technique on the stone - use light pressure and maintain a consistent angle to preserve the geometry.

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-210mm-221.png&&&0&&&||&&&||&&&||@@@ koswstgy24&&&KSS-G240&&&Konosuke Swedish Stainless Gyuto 240mm&&&The Konosuke Swedish Stainless Gyuto has been getting serious attention lately — not just from our customers, but across knife communities online. It’s been showing up on forums where cooks are calling it “a hidden gem” and praising its effortless performance and featherlight balance.

    These knives are laser-thin, incredibly light, and finished to Konosuke’s famously high standards in Sakai, Japan. Each blade is crafted from fine-grained Swedish stainless steel, heat-treated to 61 HRC for superb edge retention and a silky-smooth sharpening feel.

    The fit and finish are exceptional, with a rounded choil and spine for all-day comfort. Combined with Konosuke’s famously thin grind, the Swedish Stainless Gyuto glides through ingredients with minimal resistance and exceptional control.

    It’s easy to see why this model has become a hot seller and why cooks are comparing it favorably to far more expensive knives. If you’ve been curious about Konosuke’s laser series, this is the one that’s turning heads right now.

    Specifications
  • Location: Sakai, Japan
  • Knife Type: Gyuto
  • Steel Type: Swedish Stainless
  • Construction: Mono-Steel
  • Edge Grind: Even, 50/50
  • Weight: 4.6 oz (132 g)
  • Blade Length: 235 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm
  • Handle: Octagonal Ho Wood with Buffalo Horn Ferrule

    *Please note: Konosuke intentionally leaves a small gap between the handle and machi for aesthetic and traditional reasons.*&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-240mm-375.png&&&5&&&||&&&||&&&||@@@ koswstgy27&&&KSS-G270&&&Konosuke Swedish Stainless Gyuto 270mm&&&The Konosuke Swedish Stainless Knives are crafted with precision, offering an ultra-thin, lightweight design that ensures exceptional balance and ease of use. Each knife features an impeccable fit and finish, with a rounded choil and spine for a comfortable grip, making them a pleasure to handle.

    Made from high-quality Swedish stainless steel, these knives boast a fine-grained structure and are heat-treated to an impressive 61 Rockwell hardness. This meticulous construction results in superior edge retention and durability. Thanks to their expertly crafted thin grinds and refined geometry, these knives deliver outstanding cutting performance with minimal resistance.

  • Location: Sakai, Japan
  • Knife Type: Gyuto
  • Steel Type: Swedish Stainless
  • Handle Type: Western, Black Pakka Wood
  • Construction Type: Mono-Steel
  • Blade Grind: Even, 50/50
  • Weight: 8.1 oz (232 g)
  • Blade Length: 273 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 2.4 mm
  • Blade Height: 52 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-270mm-159.png&&&5&&&||&&&||&&&@@@ mihagy18&&&MKP-YS901&&&Kotetsu Hamon 19C27 Gyuto 185mm&&&Four reviews, all usable. Four paragraphs. Same Kumadori line as the petty — I will differentiate the opener and focus on what makes the 185mm gyuto specifically worth choosing. The spec list on this page is notably thin — missing construction, steel, cladding, handle details — so I will carry those over from the petty page where they match. The gyuto — Japans all-purpose chef knife — is the knife that does the most work in any serious kitchen, and the 185mm length is one of the more interesting choices in the range. Shorter than the standard 210mm that most Japanese knife buyers start with, it sits in a sweet spot that suits cooks who want the efficiency of a chef knife without the reach of a longer blade — responsive enough for detail work, capable enough for full prep sessions. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, built the Kumadori line around this kind of practical thinking, and the 19C27 hamon gyuto is one of the most compelling arguments for what that approach delivers.

    The blade is laser cut from san mai construction with a 19C27 Swedish stainless steel core clad in stainless steel, hardened to HRC 60-61. 19C27 is a Sandvik steel that occupies an unusual position — stainless enough to handle a professional kitchen environment without reactive care, but carbon-rich enough to sharpen quickly and hold a keen edge through sustained use in a way that most conventional stainless steels cannot match. The hamon running along the length of the blade is the visual signature of the Kumadori line, a traditional temper line that reflects the differential heat treatment used to harden the cutting edge while leaving the spine softer and more resilient. At 184mm blade length and 44mm height the knife is agile and well proportioned, and at 4.9 oz it has enough presence to handle larger tasks while remaining light enough for extended use. The black pakka wood handle is cleanly fitted and comfortable in a range of grip styles.

    What Customers Are Saying: Professional line cooks describe this as a reliable workhorse that holds its edge through 50-plus hour weeks and sharpens back up quickly — exactly the performance profile that 19C27 is known for. Home cooks who received it as a gift describe it becoming the first knife they reach for, displacing other knives in the kitchen within the first weeks of use. The sharpness out of the box draws consistent praise, and the hamon finish earns attention from everyone who handles it. One reviewer notes a preference for a more curved bolster, which is worth knowing for cooks with strong opinions about handle geometry — but the blade quality and steel performance are endorsed without reservation across all four reviews.

    Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good sharpening technique with an excellent edge. Strop regularly between sessions to extend time between sharpenings.

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-gyuto-185mm-54.png&&&5&&&||&&&||&&&@@@ gohada24gy&&&MKP-YS902&&&Kotetsu Hamon 19C27 Nakiri 165mm&&&Four reviews, all usable. Four paragraphs. Third knife in the Kumadori line — I will differentiate the opener and focus on what the nakiri format specifically brings to the table. One useful detail from the reviews worth including honestly: the knuckle clearance note from the professional cook. That is the kind of specific, honest detail that builds trust with buyers. The nakiri — Japans dedicated vegetable knife — is built around a simple principle: full flat edge contact with the board on every stroke. No curve, no tip to lift, no rocking motion required. Just clean, consistent push cuts through produce from heel to tip, which produces more uniform slices with less effort and a rhythm of cutting that is difficult to go back from once you have experienced it. Kotetsu Hamono put that format to work with the same 19C27 Swedish stainless steel and hamon finish that defines the rest of the Kumadori line, and the result is one of the better value propositions in the nakiri category at CKTG.

    The blade is laser cut from san mai construction with a 19C27 stainless steel core clad in stainless steel, hardened to HRC 60 — stainless enough for low-maintenance professional use, carbon-rich enough to sharpen quickly and hold a keen edge through sustained prep work. The hamon temper line running along the blade is both a visual hallmark of the Kumadori line and a reflection of the differential hardening that gives the cutting edge its performance characteristics. At 166mm blade length and 44mm height the knife has a compact, agile footprint well suited to garde manger and saute prep, and at 5.5 oz it is light enough to use through long sessions without fatigue. The western handle is fitted with black pakka wood scales and sits comfortably in the pinch grip. One note worth passing along from professional users: at 44mm blade height knuckle clearance can be slightly tight for cooks with larger hands, particularly on thicker cutting boards — worth keeping in mind when choosing your setup.

    What Customers Are Saying: Professional cooks describe this as a sharp, nimble prep knife that holds up through 50-hour workweeks with only weekly honing needed after two months of daily use — a strong endorsement of both the steel and the heat treatment. Home cooks and professionals alike note the looks as a standout, describing it as a real looker that performs as well as it appears. One reviewer missed an earlier batch on sale and came back specifically for the next run, which tells you something about the repeat appeal. The consensus is consistent: sharp out of the box, light and nimble in use, and a strong value in its category.

    Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Use wood or rubber cutting boards to protect the edge geometry and maximize knuckle clearance.

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-nakiri-165mm-147.png&&&5&&&||&&&||&&&@@@ mihape15&&&MKP-YS903&&&Kotetsu Hamon 19C27 Petty 150mm&&&Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, built the Kumadori line around a steel that most of the Japanese knife world overlooks in favor of more familiar names. 19C27 is a Swedish stainless produced by Sandvik — carbon-rich enough to take a keen edge and sharpen quickly on water stones, stainless enough to handle a professional kitchen environment without reactive care. At HRC 60-61 the heat treatment is dialed in well above most entry-level stainless knives, and the hamon — the visible temper line running the length of the blade — reflects the differential hardening that gives the cutting edge its performance characteristics. It is one of the more distinctive looking knives at CKTG in its price range, and it backs up the aesthetics with real cutting performance.

    This 152mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.

    What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.

    Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-petty-150mm-96.png&&&5&&&||&&&||&&&@@@ mi19hasa18&&&MKP-YS900&&&Kotetsu Hamon 19C27 Santoku 180mm&&&19C27 is a Swedish stainless steel produced by Sandvik that occupies an interesting position in the knife world — stainless enough for low-maintenance use, but with enough carbon to take a keen edge and sharpen easily on water stones in a way that most conventional stainless steels cannot match. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, chose it as the core steel for the Kumadori line, and the result is a knife that performs like a semi-stainless without the reactive care requirements of carbon steel. The hamon — the visible temper line that runs along the length of the blade — is a traditional feature of differentially hardened Japanese blades, and on this knife it serves as both a functional indicator of the heat treatment and one of the most visually striking details in the line.

    This 152mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides, hardened to HRC 60-61 — a meaningful step up from most entry-level stainless steels. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.

    What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.

    Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-santoku-180mm-39.png&&&5&&&||&&&||&&&@@@ minamoto1&&&MKN-YH3001&&&Kotetsu Nashiji Blue #2 Gyuto 210mm&&&The Blue #2 (Aogami #2) steel at the core of this knife is one of the most trusted reactive steels in Japanese knife making - predictable, easy to sharpen, and capable of a keen, refined edge that rewards good technique on the stones. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, builds the Nashiji line around that steel in a San Mai laminated construction that wraps the reactive core in soft stainless cladding. The result is a knife that performs like carbon at the edge while offering meaningfully better corrosion resistance across the rest of the blade surface.

    This 210mm gyuto - Japan's all-purpose chef knife - runs slightly compact at 202mm of actual cutting edge, which puts it in an interesting spot between a santoku and a full-length gyuto. The blade is finished above the shinogi in a hammered nashiji (pear skin) texture that gives it visual character and helps with food release. The exposed Blue #2 core at the edge will develop a patina with use, which actually adds a degree of rust resistance over time. The primary grind is symmetrical with a secondary bevel ground 70/30, which works well for both right- and left-handed cooks. The handle material is not specified on the page - please confirm before publishing.

    What Customers Are Saying: Reviewers highlight the knife's balance and lightweight feel as standout qualities, with several noting it sits in a sweet spot between a santoku and a full gyuto - nimbler than most 210mm knives and more versatile in shape than a shorter blade. Professional cooks praise the edge retention, with one executive chef noting this knife outlasts his other knives between sharpenings. Multiple buyers purchased it as a gift and report recipients are delighted with the fit and finish. The stainless cladding draws specific praise from cooks who want lower maintenance than a full carbon blade without giving up the feel of reactive steel at the edge.


    Care Instructions: The Blue #2 core is reactive carbon steel - wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. The stainless cladding protects most of the blade surface, but the exposed carbon core at the edge will patina with use. Apply a light coat of camellia oil for long-term storage. Hand wash only, sharpen on quality water stones, and strop regularly between sharpenings to keep the edge at its best.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-gyuto-210mm-127.png&&&5&&&||&&&@@@ minamoto2&&&MKN-YA902&&&Kotetsu Nashiji Blue #2 Nakiri 165mm&&&We have a soft spot for nakiris. They are an unusual knife in the West but a staple in most Japanese kitchens. Their prime task is to chop vegetables (nakiri means “greens” in Japanese) but they are also a good tool for many other cutting tasks around the kitchen. They differ from the deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba.

    The Kotetsu Nashiji knives are constructed with a core of the very popular Aogami blue #2 steel. This is then clad with a layer of stainless steel with a nashiji (pear skin) finish. Ease of maintenance is thus enhanced. Aesthetically these knives compete with far more expensive blades.

    The black pakka wood yo handle is attached to the blade with 3 stainless rivets and a lovely angled stainless bolster.

    We are very excited by this new line of knives which represent a really great value and a perfect pathway into the world of Japanese knives.

  • Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
  • Weight: 6.0 oz (172 g)
  • Blade Length: 166 mm
  • Total Length: 291 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-nakiri-165mm-148.png&&&0&&&||&&&||&&&@@@ minabl2pe13&&&MKN-YA903&&&Kotetsu Nashiji Blue #2 Petty 135mm&&&We are very pleased to offer the Kotetsu Nashiji line of kitchen knives to our customers. These well built knives are constructed from Aogami blue #2 steel as the core material. They are then clad with a layer of stainless steel and finished with a stunning nashiji surface treatment. Nashiji means “pear skin” in Japanese and these lovely blades are truly enhanced by this decorative application.

    A finely crafted pakka wood Western style handle is attached to the full tang with 3 stainless steel rivets. A lovely angled stainless bolster completes the picture.

    The 135mm petty knife is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium sized ingredients. It is a light/medium weight blade with a good symmetrical grind which offers up clean and precise cuts.

    This is undoubtedly a high value item and a great introduction to Japanese blades for those used to traditional Western knives.

  • Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
  • Location: Seki City, Japan
  • Construction: San Mai
  • Edge Steel: Blue #2
  • Edge Grind: Even
  • HRC: 62
  • Cladding: Stainless
  • Finish: Hammered Polished
  • Weight: 2.6 oz (76 g)
  • Blade Length: 132 mm
  • Total Length: 235 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 27 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-petty-135mm-127.png&&&5&&&||&&&||&&&@@@ minabl2sa18&&&MKN-YH3000&&&Kotetsu Nashiji Blue #2 Santoku 180mm&&&The santoku is a Japanese take on a Western chef knife. Santoku means “three virtues” in Japanese. This refers to the three cutting styles this knife is designed to perform: slicing, dicing, and mincing. The blade has a wide sheep’s foot profile with a flat edge that curves to the tip. This knife is much lighter, shorter, and thinner than its Western counterpart.

    The Kotetsu santoku is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.

    The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.

    A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.

  • Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
  • Weight: 5.3 oz (150 g)
  • Blade Length: 180 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-santoku-180mm-127.png&&&5&&&||&&&||&&&@@@ mibl2tsgy18&&&MKT-YH101&&&Kotetsu Tsuchime Blue #2 Gyuto 180mm&&&The Kotetsu Tsuchime Blue #2 Gyuto is a strong first step into Japanese chef knives, giving real cutting performance without a high price. Made in Seki City, Japan by Kotetsu Hamono, this gyuto is built to handle a wide mix of kitchen tasks from vegetables to proteins with easy control and a balanced feel. It is lightweight enough for everyday use yet substantial enough to inspire confidence for longer prep sessions, making it an excellent first upgrade for home cooks who want to learn what a quality Japanese blade can do.

    At the heart is an Aogami 2 Blue Paper steel core, valued for sharpness that lasts, a clean slicing feel, and sharpening that is straightforward for novices and experienced users alike. Stainless steel cladding adds durability and lowers maintenance, while the hammered tsuchime finish helps food release and gives the knife a timeless, handworked look. This combination yields a knife that cuts far above its cost and rewards users who want to explore Japanese blades without overthinking the purchase. Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
  • Maker: Kotetsu Hamono formerly Minamoto Kotetsu Hamono
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Aogami 2 Blue Paper Steel
  • HRC: 61 +-
  • Cladding: Stainless Steel
  • Finish: Tsuchime Hammered
  • Edge Grind: Even 50 50
  • Handle: Black Walnut Western
  • Engraving Kanji: Stamped
  • Weight: 4.9 oz 138 g
  • Blade Length: 184 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 41 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-tsuchime-blue-2-gyuto-180mm-148.png&&&0&&&||&&&||&&&@@@ mibl2tsna16&&&MKT-YH102&&&Kotetsu Tsuchime Blue #2 Nakiri 165mm&&&The Kotetsu Tsuchime Blue #2 offers an approachable entry into Japanese kitchen knives with performance that immediately stands out. Made in Seki City, Japan by Kotetsu Hamono, this knife is designed to deliver excellent cutting ability, comfortable handling, and long term reliability at a very reasonable price point. It is well suited for home cooks who want a noticeable upgrade in sharpness and feel without added complexity.

    The blade features an Aogami 2 Blue Paper steel core, valued for its edge retention, clean cutting feel, and ease of sharpening. Stainless steel cladding improves durability and reduces maintenance, while the hammered tsuchime finish helps with food release and adds a traditional handmade look. This combination of materials and construction creates a knife that cuts far above its price and makes an excellent first step into Japanese knives. Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
  • Maker: Kotetsu Hamono formerly Minamoto Kotetsu Hamono
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Aogami 2 Blue Paper Steel
  • HRC: 61 +-
  • Cladding: Stainless Steel
  • Finish: Tsuchime Hammered
  • Edge Grind: Even 50 50
  • Handle: Black Walnut Western
  • Engraving Kanji: Stamped
  • Weight: 5.7 oz 164 g
  • Blade Length: 160 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-tsuchime-blue-2-nakiri-165mm-128.png&&&5&&&||&&&||&&&@@@ kobl2tssa16&&&MKT-YH100&&&Kotetsu Tsuchime Blue #2 Santoku 170mm&&&The Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese kitchen knives, offering impressive cutting performance at an approachable price. Made in Seki City, Japan, this knife is designed for cooks who want a noticeable step up in sharpness and feel without moving into fragile or high maintenance territory. The balanced profile and moderate weight make it comfortable and confidence inspiring for everyday prep.

    The blade features an Aogami 2 Blue Paper steel core, known for strong edge retention, clean cutting feel, and easy sharpening. Stainless steel cladding adds durability and reduces maintenance, while the hammered tsuchime finish helps with food release and gives the knife a classic handmade look. This combination delivers excellent performance, long edge life, and reliability that will surprise anyone new to Japanese knives. Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
  • Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Aogami 2 Blue Paper Steel
  • HRC: 61 +-
  • Cladding: Stainless Steel
  • Finish: Tsuchime Hammered
  • Edge Grind: Even 50 50
  • Handle: Black Walnut Western
  • Engraving: Stamped Kanji
  • Weight: 5.1 oz 144 g
  • Blade Length: 171 mm
  • Total Length: 297 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-tsuchime-blue-2-santoku-170mm-60.png&&&5&&&||&&&||&&&||@@@ mivgda21gy&&&MKD-M102&&&Kotetsu VG-10 Damascus Gyuto 210mm&&&One review — brief but positive. Per the template that qualifies for four paragraphs. I will differentiate the opener from the 240mm and focus on what the 210mm length specifically offers. The spec list here is missing the layer count — I will carry over 33-layer from the 240mm page as it is the same line. The 210mm gyuto is where most serious cooks land when they make their first move into Japanese kitchen knives, and for good reason. It is long enough to handle full-sized proteins and efficient prep work, compact enough to remain responsive and easy to control across an entire service, and balanced in a way that makes it feel like a natural extension of the hand rather than a tool being wielded. Kotetsu Hamono built this knife from the same VG-10 Damascus construction as the 240mm in the line, in a format that is easier to recommend as a first Japanese gyuto or an everyday workhorse for cooks who do not need the reach of a longer blade.

    The blade is constructed with a VG-10 stainless steel core at HRC 60 clad in 33-layer stainless suminagashi (flowing water Damascus), the same pairing found throughout the Kotetsu Damascus series. The grind is thin throughout — 2mm at the heel, tapering to a fine edge — which produces noticeably less resistance through most cutting tasks than a heavier western knife at the same length. At 210mm blade length and 46mm height the knife has solid knuckle clearance and enough blade surface for efficient work on larger produce and proteins, while the western handle fitted with black pakka wood scales keeps the grip familiar and accessible for cooks transitioning from European-style knives. The 33-layer damascus cladding gives the blade a visually distinctive surface that holds up well through regular use without requiring special maintenance.

    What Customers Are Saying: The reviewer on this page keeps it simple and direct: cuts great, looks great, nice handle. For a knife at this price point with this construction, that kind of uncomplicated satisfaction is exactly what the product is designed to deliver — and it does.

    Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-vg-10-damascus-gyuto-210mm-153.png&&&5&&&||&&&||&&&||@@@ mivgdagy24&&&MKD-M103&&&Kotetsu VG-10 Damascus Gyuto 240mm&&&One review, substantive and detailed enough to use. Four paragraphs. Different line from the Kumadori — this is the VG-10 Damascus series, so the opener should distinguish it clearly. The reviewer is thorough and honest, including a minor choil/spine note worth handling straightforwardly in the copy rather than glossing over. Kotetsu Hamono has been producing quality knives from Seki City for decades, and the brand operates with a clear philosophy: strong steel, thin grinds, good fit and finish, and pricing that keeps the knives accessible to serious cooks rather than just collectors. The VG-10 Damascus gyuto is one of the more visually striking expressions of that approach — a 33-layer damascus cladding over a VG-10 stainless core that produces the flowing water pattern that knife enthusiasts recognize immediately, on a blade built to be used every day rather than displayed.

    The blade is constructed with a VG-10 stainless steel core — a proven, well-regarded steel hardened here to HRC 60 — clad in 33-layer stainless suminagashi (flowing water Damascus). The grind is notably thin for the price point, which translates directly into less resistance through most cutting tasks and a nimbler feel than a typical German chef knife at the same length. At 248mm blade length and 50mm height this is a substantial knife with excellent knuckle clearance and enough blade to handle full-sized proteins and large-volume produce prep efficiently. The 2mm spine tapers toward a fine edge and the balance point falls just behind the pinch grip, which reviewers consistently describe as natural and confidence-inspiring. The blade profile carries good belly for rock chopping while retaining a flat enough section near the heel for push cutting. The western handle is fitted with black pakka wood scales and is cleanly constructed throughout.

    What Customers Are Saying: The single review on this page is one of the most detailed in the Kotetsu lineup and covers the knife thoroughly. The reviewer describes the sharpness out of the box as excellent, the thinness as a genuine revelation compared to heavier German alternatives, the balance as perfect, and the fit and finish as beautiful. The blade profile earns specific praise for its versatility across cutting styles. One honest note: a minor burr was present on the choil and spine out of the box — the reviewer notes it was not uncomfortable in use and easily addressed with a little sandpaper, but it is worth mentioning for buyers who appreciate knowing what to expect. The overall verdict is an enthusiastic recommendation for anyone looking for a sharp, light, nimble, and visually impressive 240mm gyuto.

    Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-vg-10-damascus-gyuto-240mm-141.png&&&5&&&||&&&||&&&||@@@ komane&&&D-31BK-BlackCat&&&Kotobuki Maneki Neko - Black Beckoning Cat&&&Kotobuki Maneki Neko Charm – Black (Yakuyoke Figurine)

    Invite protection and good fortune into your home with this Kotobuki Maneki Neko, the beloved Japanese “beckoning cat.” This small charm embodies centuries of folk tradition and craftsmanship, symbolizing the power to ward off misfortune while welcoming positive energy and prosperity.

    The black Maneki Neko is especially prized for its yakuyoke qualities — protection from bad luck, illness, and evil spirits. Place it on a desk, shelf, or entryway to create a comforting presence and a touch of authentic Japanese culture in your space.

    Each piece is crafted in Japan using traditional methods, reflecting the careful artistry and meaning behind this enduring good-luck symbol.

    Care Instructions: Wipe clean with a soft cloth. Avoid harsh cleaners and prolonged moisture to maintain the finish.

  • Brand: Kotobuki
  • Material: Ceramic
  • Color: Black
  • Height: Approx. 2.5" (6.5 cm)
  • Made in Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotobuki-maneki-neko-52.png&&&0&&&||&&&||&&&@@@ feshcagobeca&&&D-31G-GoldCat&&&Kotobuki Maneki Neko - Gold Beckoning Cat&&&Invite prosperity, positive energy, and protection into your space with this Kotobuki Gold Maneki Neko, the traditional Japanese “beckoning cat.” This small ceramic charm draws on centuries of folk belief and craftsmanship, symbolizing good fortune, abundance, and the gentle warding off of misfortune.

    The gold Maneki Neko is especially associated with wealth, success, and financial good luck, making it a popular choice for businesses, home offices, and entryways. Its raised paw is said to beckon opportunity and positive energy, while its compact size allows it to fit comfortably on a desk, shelf, or countertop as a subtle yet meaningful accent.

    Each piece is crafted in Japan using traditional ceramic techniques, reflecting the care, symbolism, and cultural significance behind this enduring good-luck figure. Slight variations in glaze and finish are natural and add to the charm of each individual piece.

    Care Instructions:

    Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.

  • Brand: Kotobuki
  • Material: Ceramic
  • Color: Gold
  • Height: Approx. 2.5 in / 6.5 cm
  • Made In Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/feng-shui-gold-cat-kotobuki-maneki-neko-charm-47.png&&&0&&&||&&&||&&&@@@ feshiwhcat&&&D-31W-WhiteCat&&&Kotobuki Maneki Neko - White Beckoning Cat&&&Invite peace, happiness, and positive beginnings into your space with this Kotobuki White Maneki Neko, the traditional Japanese “beckoning cat.” Long associated with purity and good fortune, this small ceramic charm reflects centuries of folk tradition centered on protection, harmony, and welcoming beneficial energy into daily life.

    The white Maneki Neko is commonly linked to overall good luck, happiness, and positive outcomes, making it a thoughtful choice for the home, workplace, or as a symbolic gift. Its raised paw is said to beckon good fortune, while its simple, calming color gives it a timeless and versatile presence on a desk, shelf, or entryway.

    Each piece is crafted in Japan using traditional ceramic methods, with subtle variations in glaze and finish that reflect its handmade nature. These small differences add character and ensure that each figure is unique.

    Care Instructions:

    Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.

  • Brand: Kotobuki
  • Material: Ceramic
  • Color: White
  • Height: Approx. 2.5 in / 6.5 cm
  • Made In Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/feng-shui-white-cat-kotobuki-maneki-neko-charm-29.png&&&0&&&||&&&||&&&@@@ kuhn-rikon-auto-safety-lidlifter-can-opener-red&&&2242&&&Kuhn Rikon Auto Safety LidLifter Can Opener Red&&&The Kuhn Rikon Auto Safety LidLifter® Can Opener is a smart, no-nonsense tool designed to make opening cans safer, cleaner, and easier. Using a side-cutting mechanism, it removes lids without creating sharp edges or metal shavings. The opener automatically locks onto the can and cuts smoothly around the lid with very little effort, making it ideal for everyday use.

    The cutting wheel engages from the side rather than the top, leaving both the lid and rim smooth while keeping the contents untouched for better hygiene. A built-in lid lifter allows you to remove the top without using your hands, and the ergonomic design provides good control and comfort during use. There’s a slight learning curve at first, but once you get the feel for it, the performance is smooth and consistent. Durable, safe, and thoughtfully designed, this is a big upgrade over traditional can openers.

    What Customers Are Saying: Customers love how easy and safe this opener is to use. It leaves no sharp edges, requires very little effort, and works especially well for those with weaker grip strength or arthritis. While a few mention a short learning curve, most say it quickly becomes second nature. Many users report years of reliable performance and often buy additional units as gifts.

    Care Instructions: Wipe clean with a damp cloth and dry thoroughly. Do not immerse in water or place in the dishwasher. Avoid over-cutting beyond a full circle to prevent burrs or slivers. Store in a dry place.

  • Brand: Kuhn Rikon
  • Model: Auto Safety LidLifter®
  • Function: Can Opener
  • Cut Type: Side-Cutting (Smooth Edge)
  • Operation: Automatic Locking Grip
  • Feature: Integrated Lid Lifter
  • Hygiene: Does Not Touch Can Contents
  • Edge Result: No Sharp Edges
  • Handle: Ergonomic Design
  • Use: Domestic Use Only&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-auto-safety-lidlifter-can-opener-red-24.png&&&0&&&||&&&||&&&@@@ kuhn-rikon-spice-grinder&&&25550&&&Kuhn Rikon Black Ratchet Spice Grinder&&&Kuhn Rikon is a Swiss kitchenware company with a long track record of designing tools that solve real problems in the kitchen. Their products show up regularly in professional and home kitchens alike, valued for thoughtful engineering rather than novelty. The ratchet spice grinder is a good example of that approach - a simple mechanism done right, built around the one thing that makes grinding whole spices worthwhile: consistent, adjustable results without fighting the tool.

    The grinding mechanism is ceramic, which means it will not rust, will not impart any metallic taste to the spice, and will stay sharp over time. The ratchet handle is the key feature - a single downward press drives the grind, reducing the repetitive twisting motion that wears out wrists during extended prep. Coarseness is adjustable for fine or coarse grind, depending on the application. The front door opens for easy refilling, and the materials are BPA-free throughout. At just over 8 inches tall, it fits comfortably on a prep station and handles whole peppercorns, sea salt, and most whole spice formats without issue.

    Care Instructions: Hand wash only. Do not submerge in water. Wipe the exterior clean and rinse the grinding mechanism as needed. The ceramic burr does not require oil or maintenance.

  • Brand: Kuhn Rikon
  • Mechanism: Ceramic Grinding Stone
  • Grind: Adjustable - Coarse to Fine
  • Handle: Ergonomic Ratchet
  • Fill: Front-Loading Door
  • Materials: BPA-Free Plastic
  • Item Height: 8.5 inches
  • Item Width: 2.3 inches
  • Weight: 12.7 oz (360 g)
  • SKU: 25550&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-black-ratchet-spice-grinder-4.png&&&0&&&||&&&||&&&@@@ kuhn-rikon-garlic-press&&&2315&&&Kuhn Rikon Garlic Press&&&The Kuhn Rikon Epicurean Garlic Press is a premium kitchen tool designed for cooks who want fast, effortless garlic prep with professional results. Made from heavy-duty stainless steel, this press delivers excellent leverage and consistent performance, easily crushing even large cloves without the need to peel them first. The result is a fine, uniform mince with minimal waste, making it a favorite among home cooks and professionals alike.

    The thoughtful design includes a swing-out basket that makes cleanup quick and easy—one of the standout features of this press. The long, curved handles provide excellent ergonomics, reducing hand strain and making it comfortable to use even for those with limited grip strength. Built for durability, this is a tool that’s made to last for years of regular use. While it’s heavier and more expensive than basic presses, the performance and longevity more than justify the investment for serious cooks.

    Care Instructions: Dishwasher safe for easy cleanup. For best results, rinse shortly after use to prevent garlic residue from drying in the press. Avoid using excessive force on hard materials and store in a dry place.

  • Brand: Kuhn Rikon
  • Model: Epicurean Garlic Press
  • Material: Stainless Steel
  • Function: Garlic Press / Crusher
  • Finish: Brushed Stainless
  • Cleaning: Dishwasher Safe
  • Design Feature: Swing-Out Basket for Easy Cleaning
  • Handle: Ergonomic, Curved Handles
  • Use: Presses Unpeeled Garlic Cloves
  • Origin: Switzerland&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-garlic-press-92.png&&&0&&&||&&&||&&&@@@ kuhn-rikon-gripper-jar-opener-white&&&2560&&&Kuhn Rikon Gripper Jar Opener&&&The Deluxe Gripper is the stainless steel handle version of Kuhn Rikon’s well-regarded Gripper Jar Opener - same proven mechanism, more durable construction. Kuhn Rikon is a Swiss company with over 80 years of experience making kitchen tools that are genuinely worth owning, and the Gripper is one of their most practical designs. Where most jar openers grip a lid at two points, the Deluxe uses three adjustable jaws that distribute pressure evenly around the lid surface. That extra contact point makes a real difference on stubborn or vacuum-sealed jars - more grip, less slipping, less force required from your hand.

    The mechanism is straightforward: rotate the turn-knob to lock the three jaws onto the lid, hold the jar steady, push the handle counter-clockwise to break the seal, then loosen to release. The long stainless steel handle gives you the leverage to open even the tightest lids without strain, and the jaws lock firmly in place once engaged so the tool does not slip mid-turn. Works on both smooth-sided and grooved caps from 1 inch to 3.5 inches in diameter. A practical everyday tool that also makes a solid gift for anyone who cooks regularly.

  • Brand: Kuhn Rikon
  • Origin: Switzerland
  • Jaws: Three adjustable gripper jaws
  • Handle: Stainless Steel
  • Color: Red
  • Lid Range: 1 in to 3.5 in diameter
  • Works on smooth and grooved caps
  • Overall Length: 9.5 in

    Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Hand washing is recommended to preserve the mechanism and finish over time.&&&&&&27&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-gripper-jar-opener-35.png&&&0&&&||&&&||&&&@@@ kuriicbrkn20&&&26745&&&Kuhn Rikon Iced Bread Knife 200mm&&&The Kuhn Rikon ICED Bread Knife is a sharp, sturdy serrated knife designed for clean slicing through crusty breads, baguettes, seeded loaves, and soft sandwich bread. The 20 cm blade is made from German stainless steel and ice-hardened for improved durability and corrosion resistance.

    The weighted, riveted handle gives the knife a balanced feel in the hand, while the dark titanium coating adds a sleek, modern look. The serrated edge bites easily into firm crusts and glides through tender interiors without crushing the loaf.

    Care Instructions: Hand wash and towel dry after use. Store safely in a knife block or blade guard. Keep away from children.

  • Brand: Kuhn Rikon
  • Line: ICED
  • Knife Type: Bread Knife
  • Blade Steel: German Stainless Steel
  • Blade Treatment: Ice-Hardened
  • Blade Finish: Dark Titanium Coating
  • Edge Type: Serrated
  • HRC: 53 ±2
  • Weight: 5.6 oz (159 g)
  • Blade Length: 200 mm
  • Total Length: 330 mm
  • Blade Height: 30 mm
  • Handle: Weighted, Riveted Handle
  • Use: Bread, Baguettes, Crusty Loaves, Sandwich Bread&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-iced-bread-knife-200mm-91.png&&&0&&&||&&&||&&&@@@ kuhn-rikon-iced-chef-knife-200mm&&&26742&&&Kuhn Rikon Iced Chef Knife 200mm / 8"&&&Kuhn Rikon is a Swiss kitchen tools company with roots going back over a century, best known for precision engineering and well-considered design. The Iced line applies a heat treatment process inspired by an old Swiss watchmaking technique: blades are heated to over 1000 degrees C and then rapidly cooled at minus 120 degrees C - a process the company calls ice hardening, borrowed from the practice of 19th century watchmakers who placed steel components in snow to increase durability and solidity. Applied to a kitchen knife blade made from German stainless steel, the result is a harder, more corrosion-resistant edge than standard tempering alone produces.

    The 8 inch chef knife is the all-purpose format in the Iced lineup. The 200mm blade handles the full range of everyday kitchen prep - slicing, dicing, and chopping across vegetables, fruit, and proteins - with a sharp tip that stays useful for fine detail work. The handle is weighted and riveted for balance, with a dark titanium coating that gives it a distinctive, refined look. At HRC 53 the steel is on the softer end of the hardness range, which makes it forgiving to sharpen and easy to maintain on a honing rod - and importantly, it is the kind of knife you reach for without hesitation when you need to break down a butternut squash, cut through a pineapple, or do any of the rough work that makes you think twice before reaching for a high-hardness Japanese knife. Every serious cook needs at least one capable workhorse that can take the jobs that would make a delicate performance blade wince. This is that knife.

    Care Instructions: Hand wash with lukewarm water and a mild detergent using a non-scratch sponge. Hand washing preserves the edge and extends the life of the blade. Dishwasher use is not recommended.

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-iced-chef-knife-200mm-8-2.png&&&5&&&||&&&||&&&||@@@ kuripakn&&&23353&&&Kuhn Rikon Paring Knife Graphite 90mm&&&Kuhn Rikon is a Swiss company with over 80 years of experience making practical kitchen tools, and this 90mm graphite paring knife is one of the most straightforward things they make. Japanese steel blade, food-safe nonstick silicone coating, no-slip handle, matching blade guard included. At this price point it is an easy recommendation as a beater knife - something to keep in a knife roll, a camp kit, a desk drawer, or a second kitchen without worrying about it. The sharpness out of the box consistently surprises people who buy it expecting a budget knife to perform like one.

    The nonstick silicone coating reduces drag when cutting through sticky foods - fruit, soft cheese, cooked proteins - and makes the blade easy to wipe clean. The blade guard that comes with the knife makes it safe to toss in a bag or drawer without a saya. At 90mm this is a proper paring knife length - long enough to handle most small prep tasks, short enough for controlled in-hand work. The handle is plastic, which is exactly right for a knife at this price that will see rough use and regular washing.

    What Customers Are Saying: Reviewers consistently highlight the sharpness as the standout quality - several noting it is shockingly good for the price. One buyer purchased four of them to keep one in the kitchen, one in the car, one at his desk, and gave one to his wife. Another uses it as an all-purpose utility blade for everything from halving berries to cutting cardboard, noting the edge hones back easily when it dulls. The blade guard gets specific praise for making it a practical camping and travel knife. Seven reviews, all five stars except one four-star - a strong consensus for a knife this accessible.


    Care Instructions: Hand wash with mild soap and warm water - the nonstick coating will last longer with hand washing than in a dishwasher. Dry after washing. The blade guard keeps the edge protected between uses and makes it safe to carry in a bag or roll.&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-paring-knife-graphite-90mm-95.png&&&5&&&||&&&@@@ kuripe3pcset&&&2784&&&Kuhn Rikon Peeler 3pc Set&&&This 3-pack of Kuhn Rikon Swiss Carbon Peelers offers the same high-performance design in a set of bright, assorted colors. These lightweight peelers have a strong following among professional cooks for their speed, precision, and value.

    The sharp carbon steel blades make quick work of fruits and vegetables while removing minimal waste. They arrive very sharp and stay that way longer than most peelers, and are affordable enough to replace when needed.

    The ergonomic Y-style design works comfortably in either hand and includes a built-in potato eye remover for added convenience. Made in Switzerland, these peelers are a simple, effective tool for everyday prep.

    Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blades can rust.

  • Brand: Kuhn Rikon
  • Type: Y-Style Peeler Set
  • Quantity: 3
  • Blade: Carbon Steel
  • Color: Assorted
  • Feature: Potato Eye Remover
  • Origin: Switzerland
  • Use: Peeling fruits and vegetables
  • Weight (each): 0.4 oz (12 g)
  • Length (each): ~4.25" (110 mm)
  • Blade Width (each): ~2" (50 mm)&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-peeler-3pc-set-114.png&&&0&&&||&&&||&&&@@@ kuriswcape&&&2770&&&Kuhn Rikon Swiss Carbon Peeler - Red&&&The Kuhn Rikon Swiss Carbon Peeler is a lightweight, high-performance tool that has earned a loyal following among both professional cooks and home users. Its sharp carbon steel blade makes quick work of peeling while removing minimal waste, giving you excellent control and efficiency.

    The Y-style design allows for fast, smooth peeling and is especially effective for producing thin, consistent cuts. Many users find it easier to handle and more precise than traditional straight peelers, particularly when working with larger quantities of produce.

    This peeler is known for its outstanding value—sharp out of the package and easy to replace when needed. Like all carbon steel blades, it will develop rust if left wet, so it’s best to dry it after use to maintain performance.

    Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blade can rust.

  • Brand: Kuhn Rikon
  • Type: Y-Style Peeler
  • Blade: Carbon Steel
  • Color: Red
  • Use: Peeling fruits and vegetables
  • Weight: 0.4 oz (12 g)
  • Length: ~4.25" (110 mm)
  • Blade Width: ~2" (50 mm)&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-carbon-peeler-red-49.png&&&5&&&||&&&||&&&@@@ kuriswmepe&&&2777-Metallic&&&Kuhn Rikon Swiss Metal Peeler&&&This Swiss-made stainless steel peeler is a small tool that delivers big performance in the kitchen. The ultra-sharp blade glides through fruits and vegetables with ease, removing skins in wafer-thin layers to help reduce waste and preserve more of the good stuff underneath. It’s a simple, efficient design that quickly becomes a go-to tool for everyday prep.

    The ergonomic shape feels comfortable in either hand, making it a great option for both right- and left-handed users. A built-in potato eye remover adds extra utility, and the solid stainless steel construction ensures durability and long-lasting sharpness. If you’re looking for a reliable peeler that performs well above its price point, this one delivers.

    Care Instructions: Hand wash and dry after use. Use caution when handling and storing due to the very sharp blade.

  • Material: Stainless Steel
  • Blade: Super-Sharp Stainless Steel
  • Design: Ergonomic, Ambidextrous
  • Feature: Integrated Potato Eye Remover
  • Weight: 0.2 lbs
  • Dimensions: 4" x 2" x 0.5"&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-metal-peeler-93.png&&&4.5&&&||&&&||&&&@@@ kuhuwhko&&&KujiraC&&&Kujira Humpback Whale Kogatana&&&The Japanese word for whale is "kujira" and these super cool kogatanas feature a humpback whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this.

  • Weight: 2.1 oz (60 g)
  • Blade Length: 50 mm
  • Total Length: 152 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 22 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kujira-humpback-whale-kogatana-119.png&&&0&&&||&&&||&&&@@@ kujiraaknifeb&&&KujiraB&&&Kujira Minke Whale Kogatana&&&The Japanese word for whale is "kujira," and these super cool kogatanas feature a minke whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this.

  • Weight: 2.1 oz (60 g)
  • Blade Length: 58 mm
  • Total Length: 172 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 26 mm
  • Double Bevel, Even Edge Grind&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kujira-minke-whale-kogatana-133.png&&&0&&&||&&&||&&&@@@ kurosaki1&&&KFSG-B170&&&Kurosaki Fujin SG2 Bunka 170mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.

    Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.

    The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.

  • Blacksmith: Yu Kurosaki
  • Line: Fujin
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless (Fujin Design)
  • Engraving: Laser
  • HRC: 63+-
  • Weight: 4.8 oz (136 g)
  • Blade Length: 168 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-bunka-170mm-60.png&&&0&&&||&&&||&&&||@@@ kurosaki2&&&KFSG-G210&&&Kurosaki Fujin SG2 Gyuto 210mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.

    Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.

    The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.

  • Blacksmith: Yu Kurosaki
  • Line: Fujin
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless (Fujin Design)
  • Engraving: Laser
  • HRC: 61+-
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.7 oz (162 g)
  • Blade Length: 215 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-210mm-54.png&&&5&&&||&&&||&&&||@@@ kuvgfugy24&&&KFSG-G240&&&Kurosaki Fujin SG2 Gyuto 240mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.

    Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.

    The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless
  • Engraving: Laser
  • HRC: 61+-
  • Weight: 6.8 oz (192 g)
  • Blade Length: 242 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-240mm-60.png&&&4.5&&&||&&&||&&&||@@@ kufuvggy18&&&KFSG-G270&&&Kurosaki Fujin SG2 Gyuto 270mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.

    Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.

    The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.

  • Blacksmith: Yu Kurosaki
  • Line: Fujin
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless (Fujin Design)
  • Engraving: Laser
  • HRC: 63+-
  • Weight: 7.9 oz (224 g)
  • Blade Length: 272 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 56 mm
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-270mm-60.png&&&0&&&||&&&||&&&||@@@ kufusg2na16&&&KFSG-N160&&&Kurosaki Fujin SG2 Nakiri 160mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.

    Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.

    The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.

  • Blacksmith: Yu Kurosaki
  • Line: Fujin
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless (Fujin Design)
  • Engraving: Laser
  • HRC: 63+-
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.6 oz (158 g)
  • Blade Length: 156 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 50 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-nakiri-160mm-90.png&&&0&&&||&&&||&&&@@@ kufusg2pe15&&&KFSG-P150&&&Kurosaki Fujin SG2 Petty 150mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.

    Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.

    The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.

  • Blacksmith: Yu Kurosaki
  • Line: Fujin
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless (Fujin Design)
  • Engraving: Laser
  • HRC: 63+-
  • Weight: 2.7 oz (78 g)
  • Blade Length: 150 mm
  • Total Length: 278 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-petty-150mm-90.png&&&0&&&||&&&||&&&||@@@ kufusg2sa17&&&KFSG-S170&&&Kurosaki Fujin SG2 Santoku 170mm&&&Experience the Power and Precision of the Fujin Santoku Knife.

    Fujin, meaning the God of Wind in Japanese, perfectly captures the stunning tsuchime finish on Yu Kurosaki’s latest masterpiece. This blade’s unique "driving rain" aesthetic is as functional as it is beautiful, reducing drag and preventing food from sticking as you slice.

    Master blacksmith Yu Kurosaki is renowned for his ability to craft exceptional knives with precision profiles, superior edge geometry, and flawless fit and finish. The athletic nature of his knives shines in their versatility, performing just as effectively with hard, dense produce as they do gliding effortlessly through onions. The secret lies in the razor-thin grind behind the edge and the subtle yet masterful convex blade geometry.

    The Fujin Santoku is forged from SG2 stainless steel, hardened to an impressive 63 HRC, and clad with a softer stainless steel for durability and ease of maintenance. Its ergonomic rosewood octagonal handle, paired with a black pakka wood ferrule, ensures comfort and balance, making it a joy to use for chefs of all levels.

    Elevate your culinary experience with the Fujin Santoku—a knife that combines artistry, craftsmanship, and performance.

  • Blacksmith: Yu Kurosaki
  • Line: Fujin
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless (Fujin Design)
  • Engraving: Laser
  • HRC: 63+-
  • Weight: 4.6 oz (132 g)
  • Blade Length: 169 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height at Base: 45.6 mm
  • Edge Grind: Even (See Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-santoku-170mm-52.png&&&0&&&||&&&||&&&||@@@ kuhasa16&&&KGH-B170&&&Kurosaki Gekko VG XEOS Bunka 170mm&&&Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Oak Octagonal
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.8 oz (136 g)
  • Blade Length: 170 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-bunka-170mm-29.png&&&5&&&||&&&||&&&||@@@ kugehagy21&&&KGH-G210&&&Kurosaki Gekko VG XEOS Gyuto 210mm&&&Yu Kurosaki, hailing from Echizen, Japan, is a virtuoso in the art of knife crafting and is among our top-rated blacksmiths. His versatility shines through his extensive use of diverse steel types and unique cladding in his creations. His latest line of knives showcases his innovation with a newly introduced steel named VG XEOS, boasting complete stainlessness and an impressive hardness rating of 62+- HRC.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Oak, Octagonal
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.3 oz (152 g)
  • Blade Length: 215 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-210mm-61.png&&&0&&&||&&&||&&&||@@@ kugevgxegy24&&&KGH-G240&&&Kurosaki Gekko VG XEOS Gyuto 240mm&&&Yu Kurosaki, a distinguished bladesmith based in Echizen, Japan, is among our preferred craftsmen. He demonstrates versatility in his work, employing an array of steel types and innovative cladding techniques. His latest series features a novel steel known as VG XEOS. This entirely stainless material, showcasing a hardness rating (HRC) of approximately 62, adds another unique dimension to his expanding repertoire.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Octagonal Oak
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 6.8 oz (194 g)
  • Blade Length: 247 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 56 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-240mm-106.png&&&0&&&||&&&||&&&||@@@ kugehana16&&&KGH-N160&&&Kurosaki Gekko VG XEOS Nakiri 160mm&&&Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding, and this is his newest line made with top-of-the-line VG XEOS stainless steel.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Oak Octagonal
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.9 oz (168 g)
  • Blade Length: 155 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 52 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-nakiri-160mm-60.png&&&0&&&||&&&||&&&@@@ kugevgxepe13&&&KGH-P130&&&Kurosaki Gekko VG XEOS Petty 130mm&&&Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Octagonal Oak
  • Edge Grind: Even, 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 2.5 oz (70 g)
  • Blade Length: 133 mm
  • Total Length: 262 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-130mm-90.png&&&0&&&||&&&||&&&||@@@ kuhape15&&&KGH-P150&&&Kurosaki Gekko VG XEOS Petty 150mm&&&Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Octagonal Oak
  • Edge Grind: Even, 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 2.7 oz (76 g)
  • Blade Length: 152 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 33 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-150mm-96.png&&&0&&&||&&&||&&&||@@@ kugevgxesa17&&&KGH-S170&&&Kurosaki Gekko VG XEOS Santoku 170mm&&&Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Octagonal Oak
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.6 oz (132 g)
  • Blade Length: 171 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-santoku-170mm-46.png&&&5&&&||&&&||&&&||@@@ kugesu27&&&KGH-S270&&&Kurosaki Gekko VG XEOS Sujihiki 270mm&&&Yu Kurosaki, originating from Echizen, Japan, is an esteemed artisan in knife making and ranks among our top preferred blacksmiths. He displays versatility in using a range of steel types and unique cladding styles. His latest collection is crafted using a novel steel known as VG XEOS. This steel is completely stainless and boasts a Hardness Rockwell C (HRC) rating of approximately 62, making it a groundbreaking addition to his craft.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: VG XEOS
  • HRC: 62
  • Cladding: Stainless
  • Finish: Kasumi
  • Handle: Octagonal Oak
  • Edge Grind: Even, 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 6.3 oz (180 g)
  • Blade Length: 271 mm
  • Total Length: 430 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-sujihiki-270mm-72.png&&&0&&&||&&&||&&&||@@@ kuasbu17&&&KOKUSEN-B170&&&Kurosaki Kokusen AS Bunka 170mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.

    Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Weight: 4.2 oz (120 g)
  • Blade Length: 170 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm
  • Cladding: Stainless Steel
  • HRC Hardness: 63–64
  • Edge: Double Bevel (50/50)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-bunka-170mm-32.png&&&0&&&||&&&||&&&||@@@ kukoasgy21&&&KOKUSEN-G210&&&Kurosaki Kokusen AS Gyuto 210mm&&&Kurosaki's Kokusen AS Gyuto 210mm is a cutting machine. Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.

    Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Weight: 5.2 oz (148 g)
  • Blade Length: 217 mm
  • Total Length: 362 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 49 mm
  • Cladding: Stainless Steel
  • HRC Hardness: 63–64
  • Edge: Double Bevel (50/50)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-210mm-123.png&&&5&&&||&&&||&&&||@@@ kukoasgy24&&&KOKUSEN-G240&&&Kurosaki Kokusen AS Gyuto 240mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.

    Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Weight: 6.6 oz (188 g)
  • Blade Length: 247 mm
  • Total Length: 404 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 55 mm
  • Cladding: Stainless Steel
  • HRC Hardness: 63–64
  • Edge: Double Bevel (50/50)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-240mm-87.png&&&0&&&||&&&||&&&||@@@ kuasna16&&&KOKUSEN-N165&&&Kurosaki Kokusen AS Nakiri 165mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.

    Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Weight: 5.4 oz (154 g)
  • Blade Length: 155 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 53 mm
  • Cladding: Stainless Steel
  • HRC Hardness: 63–64
  • Edge: Double Bevel (50/50)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-nakiri-165mm-26.png&&&5&&&||&&&||&&&@@@ kukoaspe15&&&KOKUSEN-P150&&&Kurosaki Kokusen AS Petty 150mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.

    Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which he finishes these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Weight: 2.7 oz (76 g)
  • Blade Length: 153 mm
  • Total Length: 279 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 33 mm
  • Cladding: Stainless Steel
  • HRC Hardness: 63–64
  • Edge: Double Bevel (50/50)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-petty-150mm-147.png&&&0&&&||&&&||&&&||@@@ kukoassa17&&&KOKUSEN-S170&&&Kurosaki Kokusen AS Santoku 170mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.

    Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Weight: 4.3 oz (122 g)
  • Blade Length: 171 mm
  • Total Length: 314 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm
  • Cladding: Stainless Steel
  • HRC Hardness: 63–64
  • Edge: Double Bevel (50/50)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-santoku-170mm-46.png&&&5&&&||&&&||&&&||@@@ kusebucu&&&KR-806RM&&&Kurosaki Senko Ei SG2 Bunka 170mm&&&Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.

    His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.

    The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.

    The bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Rosewood Octagonal
  • Ferrule: Maple Wood
  • Weight: 4.1 oz (116 g)
  • Blade Length: 170 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-bunka-170mm-4.png&&&0&&&||&&&||&&&@@@ kurosaki4&&&KR-807RM&&&Kurosaki Senko Ei SG2 Gyuto 210mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals the amazing craftsmanship and design abilities of this talented blacksmith.

    The new Senko line of knives does not stray from this tradition, but, as with his other lines, it comes with a unique and stylish look. The hammer marks of this design resemble mini triangles, and together with the fairly high polish, give the upper surface a wonderful sparkle in the light.

    Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with a stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way.

    A really nice octagonal handle made of rosewood with a maple wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great-performing kitchen knife package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Rosewood Octagonal
  • Ferrule: Blonde Maple Wood
  • Weight: 5.0 oz (142 g)
  • Blade Length: 216 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-472.png&&&5&&&||&&&||&&&||@@@ kusesg2gy24&&&KR-808RM&&&Kurosaki Senko Ei SG2 Gyuto 240mm&&&Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. Over the past few years, he has taken his company to new heights with a slow but steady introduction of many wonderful kitchen knife lines.

    The Kurosaki Senko SG2 Gyuto 240mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of about 56mm pairs perfectly with an edge length on the long side of 240mm. The first third of the edge is flat, transforming into a slight belly, which will allow for some rocking. The balance is in line with a normal pinch grip point and the overall weight is on the lighter side of 240 gyutos.

    As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that, when polished, reflect the light in a beautiful and fascinating way.

    We think this knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Rosewood Octagonal
  • Ferrule: Blond Maple Wood
  • Weight: 6.4 oz (182 g)
  • Blade Length: 248 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 56 mm

    &&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-308.png&&&0&&&||&&&||&&&||@@@ kusg2sesa16&&&KR-809RM&&&Kurosaki Senko Ei SG2 Nakiri 165mm&&&Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.

    His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.

    The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.

    The nakiri knife is the second most popular knife style in Japan, after the santoku, and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Rosewood Octagonal
  • Ferrule: Maple Wood
  • Weight: 5.1 oz (146 g)
  • Blade Length: 155 mm
  • Total Length: 306 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-nakiri-165mm-183.png&&&4.5&&&||&&&||&&&@@@ kusesg2gy24c&&&KR-800RM&&&Kurosaki Senko Ei SG2 Petty 120mm&&&Kurosaki Senko SG2 Petty 120mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.

    The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.

    As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shot shows the sublime grinds that make the Senko a king of speed and agility.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Sandalwood Octagonal
  • Weight: 2.4 oz (68 g)
  • Blade Length: 121 mm
  • Total Length: 245 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-120mm-305.png&&&5&&&||&&&||&&&||@@@ kusesg2pe12&&&KR-802RM&&&Kurosaki Senko Ei SG2 Petty 130mm&&&Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.

    The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.

    As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Sandalwood Octagonal
  • Weight: 2.4 oz (68 g)
  • Blade Length: 130 mm
  • Total Length: 255 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-130mm-122.png&&&0&&&||&&&||&&&@@@ kusesg2pe15&&&KR-801RM&&&Kurosaki Senko Ei SG2 Petty 150mm&&&Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.

    The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.

    As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.

    The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a stunning custom handle to the blade, which takes the package to a new level of beauty and desirability.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Rosewood Octagonal
  • Weight: 2.8 oz (80 g)
  • Blade Length: 152 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 33 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-408.png&&&5&&&||&&&||&&&||@@@ kusesg2pe151&&&KR-801WO&&&Kurosaki Senko Ei SG2 Petty 150mm Walnut&&&Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.

    The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.

    As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.

    The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a nice walnut handle for good looks, comfort and durability.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Walnut Octagonal
  • Weight: 2.8 oz (80 g)
  • Blade Length: 152 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 33 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-466.png&&&0&&&||&&&||&&&@@@ kusesa16&&&KR-805RM&&&Kurosaki Senko Ei SG2 Santoku 165mm&&&Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.

    His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.

    The Senko Santoku is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.

    The santoku knife is the most popular knife style in Japan. It is a great all-around knife that is well proportioned and weighted for most average users in the home. It excels at chopping and push/pull cutting. A nicely finished and balanced handle made of rosewood and maple completes this compelling package.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Rosewood Octagonal
  • Ferrule: Blond Maple Wood
  • Weight: 4.5 oz (128 g)
  • Blade Length: 172 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-ei-sg2-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@ kusesg2su241&&&KR-811RM&&&Kurosaki Senko Ei SG2 Sujihiki 240mm&&&Kurosaki-san is a young blacksmith from Echizen who is making great blades. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!

    This 240mm sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.

    This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.

    Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Finish: Senko
  • Handle: Octagonal Rosewood
  • Ferrule: Blond Maple Wood
  • Weight: 4.7 oz (134 g)
  • Blade Length: 247 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-240mm-261.png&&&0&&&||&&&||&&&||@@@ kusesg2su27&&&KR-813RM&&&Kurosaki Senko Ei SG2 Sujihiki 270mm&&&Kurosaki-san is a young blacksmith from Echizen who is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!

    Here is the 270mm sujihiki and it has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.

    This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.

    Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Finish: Senko
  • Handle: Octagonal Rosewood
  • Ferrule: Blond Maple Wood
  • Weight: 5.8 oz (164 g)
  • Blade Length: 270 mm
  • Total Length: 430 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-270mm-sale-5.png&&&0&&&||&&&||&&&@@@ kusesg2wepe1&&&KR-807&&&Kurosaki Senko SG2 Gyuto 210mm&&&This knife features the standard gyuto profile, not the Ei version. Many customers prefer this classic shape for its familiar feel, smoother tip transition, and excellent all-around versatility. The long, gently curved edge excels at push and pull cutting, while the controllable tip makes it equally comfortable for fine detail work and larger prep tasks. The thin, precise grind delivers excellent cutting performance with minimal resistance, but it should not be used on bones, frozen foods, or very hard items to avoid chipping.

    This gyuto is crafted by Yu Kurosaki in Echizen, Japan, using SG2 powdered stainless steel with a stainless cladding in a san mai construction. SG2 offers outstanding edge retention and fine grain structure while remaining fully stainless for easy maintenance. The knife is fitted with a rosewood octagonal handle with a maple ferrule, providing secure indexing for both right- and left-handed users and a balanced, refined feel in hand. Care Instructions: Hand wash only and dry immediately after use. Use wooden or rubber cutting boards only. Avoid bones, frozen foods, and twisting cuts. Store in a saya or blade guard when not in use. Light stropping and regular sharpening will keep the edge performing at its best.
  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Made in Japan
  • Knife Type: Gyuto
  • Construction: San Mai
  • Edge Steel: SG2 Stainless
  • Cladding: Stainless
  • Edge Grind: Even 50/50
  • Handle: Octagonal Rosewood with Maple Ferrule
  • Weight: 4.9 oz (140 g)
  • Blade Length: 215 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-530.png&&&0&&&||&&&||&&&||@@@ kurosaki-shizuku-gyuto240&&&Shizuku-Gyuto240&&&Kurosaki Shizuku R2 Gyuto 240mm&&&Yu Kurosaki works out of Echizen, one of Japan's most respected knife-making regions, alongside his brother. The two have built a reputation for producing blades that are as technically accomplished as they are visually distinctive. Kurosaki knives are known for tight tolerances, exceptional out-of-the-box sharpness, and a convex grind that sets them apart from most production knives at any price point. The R2 Shizuku line is one of their signature offerings and among the most consistently praised knives in the CKTG catalog.

    This gyuto - Japan's all-purpose chef knife - is built around an R2 powdered stainless steel core hardened to 62 HRC, clad san-mai style in a hammered stainless steel outer layer. The Shizuku cladding does double duty: the hammered surface catches the light in a way that makes each knife visually unique, and the texture actively reduces drag and food sticking during use. The convex grind across the blade face delivers superior ingredient separation, and the edge that comes from the factory is among the sharpest we carry. The handle is a traditional octagonal wa in rosewood with a black pakka wood ferrule, well-balanced and comfortable for extended work.

    Care Instructions: R2 and SG2 powdered stainless steels are stainless but hard and can be chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpening sessions to maintain the edge, and use quality water stones when a full sharpen is needed.

    &&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-240mm-306.png&&&0&&&||&&&||&&&||@@@ kushr2pe12&&&Shizuku-Petty120&&&Kurosaki Shizuku R2 Petty 120mm&&&The Kurosaki R2 Petty 120mm is as impressive in performance as it is in appearance. Crafted by Kurosaki-san and his brother, this knife features an R2 stainless steel core, encased san-mai style in a protective stainless steel cladding. The core steel is hardened to 62 HRC, ensuring exceptional edge retention and durability.

    Beyond its striking aesthetics, the distinctive cladding serves a functional purpose—it shimmers in the light while facilitating effortless food release, almost as if by magic. True to Kurosaki’s craftsmanship, the knife boasts an outstanding convex grind, delivering superior ingredient separation. Right out of the box, its sharpness ranks among the very best we offer.

    Complementing the stunning blade is a beautifully crafted, traditional octagonal rosewood wa handle, offering excellent balance and comfort. With its fine craftsmanship, exquisite design, and top-tier performance, this knife is a standout in any kitchen. We highly recommend giving it a try.

  • Blacksmith: Yu Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless (Shizuku)
  • Steel: R2 Stainless
  • HRC: 62
  • Edge Grind: Even
  • Weight: 2.3 oz (66 g)
  • Blade Length: 123 mm
  • Total Length: 251 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Laser Engraved&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-petty-120mm-169.png&&&0&&&||&&&||&&&||@@@ kurosaki-shizuku-sujihiki270&&&Shizuku-Suji270&&&Kurosaki Shizuku R2 Sujihiki 270mm&&&R2 powdered stainless steel is among the most demanding materials a blacksmith can work with - and Yu Kurosaki has made it the centerpiece of his Shizuku line. Based in Echizen, Japan, Kurosaki works alongside his brother producing knives that consistently rank among the most visually striking and technically refined in their price range. The Shizuku line represents his approach to high-performance stainless: precise, polished, and built to hold an edge longer than most knives you will ever own.

    The sujihiki (Japan's dedicated slicing knife) is the ideal format for showcasing what this steel can do. At 270mm it has the reach to break down proteins in long, clean strokes with minimal drag. The R2 core is hardened to 62 HRC and clad san-mai in stainless steel with a polished finish that shimmers in the light while also promoting food release along the flat of the blade. The convex grind is one of the best features of this knife - it encourages ingredients to fall away from the blade rather than sticking, and it contributes to an out-of-the-box sharpness that ranks among the finest we carry. The traditional octagonal rosewood handle with black pakka wood ferrule balances the blade well and sits comfortably in extended use.

    Care Instructions: R2/SG2 powdered stainless is highly stain-resistant but hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-sujihiki-270mm-189.png&&&0&&&||&&&||&&&@@@ kurosakitshirt&&&Kurosaki-Shirts&&&Kurosaki T-Shirt Small&&&Kurosaki Japanese Knife T-Shirt – Wear Your Passion

    Show your love for world-class Japanese craftsmanship with the Kurosaki Japanese Knife T-Shirt. Designed for knife enthusiasts, chefs, and collectors alike, this premium tee blends style, comfort, and a nod to one of Japan’s most revered knife makers.

    Crafted from soft, high-quality fabric, this T-shirt offers a perfect fit for all-day wear—whether you’re in the kitchen, at the shop, or just out and about. Featuring a sleek Kurosaki design, it’s a subtle yet bold statement of appreciation for fine blades and expert craftsmanship.

    Perfect as a gift or a personal wardrobe staple, the Kurosaki Japanese Knife T-Shirt lets you represent your passion with effortless style.&&&"Size" "Small"&&&30&&&10&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-t-shirt-sale-35.png&&&0&&&||&&&||&&&@@@ kurotori&&&KG3-B165&&&Kurotori G3 Bunka 165mm&&&Mr. Hiroshi Kajihara, a distinguished blacksmith from Shimanto in Kochi Prefecture, Japan, is renowned for his exceptional craftsmanship under the brand Kurotori. His expertise is exemplified in the mirror-finished Ginsan (Silver #3) steel blades, which are hammer-forged using the traditional San Mai technique. These knives feature an even 50/50 edge grind and stainless cladding, ensuring both sharpness and corrosion resistance.

    Chefknivestogo is proud to be the first international dealer to offer Mr. Kajihara's exquisite knives. One notable offering includes a custom maple burl octagonal handle, designed with a substantial feel to accommodate individuals with larger hands.

    Ginsan steel, also known as Silver #3, is celebrated for its ability to deliver the sharpness and edge retention akin to high-carbon steels while offering the added benefit of rust resistance. This makes it particularly suitable for kitchen knives, combining ease of maintenance with superior performance.

    For those interested in acquiring these exceptional knives, Chefknivestogo provides a selection of Kurotori blades crafted by Mr. Kajihara. These knives not only embody traditional Japanese blacksmithing techniques but also cater to the practical needs of modern culinary enthusiasts.

  • Brand: Kurotori
  • Blacksmith: Hiroshi Kajihara
  • Location: Shimanto, Kochi, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • Edge Grind: Even 50/50
  • Cladding: Stainless
  • Finish: Mirror Polish
  • HRC: 60-61
  • Weight: 5.4 oz (154 g)
  • Blade Length: 168 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm
  • Handle: Custom Maple Burl&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-bunka-165mm-180.png&&&0&&&||&&&||&&&@@@ kumigikode13&&&KG3-G210&&&Kurotori G3 Gyuto 210mm&&&Hiroshi Kajihara, owner and blacksmith of Kurotori Hamono, produces some of the most refined Ginsan blades coming out of Kochi today. We are proud to introduce this exclusive mirror polished line, crafted with precision and a clear dedication to traditional hammer forged techniques. Chefknivestogo is honored to serve as the premier international dealer for these exceptional knives.

    Each knife is constructed in san mai using a Ginsan stainless steel core hardened to approximately 61 HRC. Ginsan, also known as Silver 3, is prized for its fine grain structure, excellent edge retention, and ease of sharpening while remaining fully stainless. The grind is an even 50/50 double bevel, offering balanced performance for a wide range of users. A flawless mirror polish highlights the clean lines of the blade and reflects Kajihara san’s meticulous craftsmanship. The upgraded octagonal handle is made from 4,000 year old bog oak, adding striking visual character along with excellent balance and a comfortable, secure grip.

    Care Instructions: This knife features stainless cladding and a stainless Ginsan core for easy maintenance. Hand wash and dry promptly after use. Avoid cutting frozen foods or hard materials and do not twist the blade during use.

  • Brand: Kurotori
  • Blacksmith: Hiroshi Kajihara
  • Location: Shimanto, Kochi, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • Edge Grind: 50/50 Even
  • Cladding: Stainless
  • Finish: Mirror Polish
  • Hardness: HRC 61
  • Weight: 5.4 oz (154 g)
  • Blade Length: 210 mm
  • Total Length: 365 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm
  • Handle: Octagonal Bog Oak
  • This knife has a difficult to photgraph mirror finish. It's more like pictures 2 and 3 in person.&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-gyuto-210mm-188.png&&&5&&&||&&&||&&&|kika21gy|@@@ kugibu16cu&&&C44&&&Kurotori Ginsan Bunka 165mm&&&This knife is new but the handle was installed a little too close to the ferrule so we're discounting it $30. Kurotori Ginsan Bunka 165mm. The name of the blacksmith for these knives is Mr. Kajihara and he does exquisite work, including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives.

  • Brand: Kurotori
  • Blacksmith: Hiroshi Kajihara
  • Location: Shimanto, Kochi, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • Edge Grind: Even 50/50
  • Cladding: Stainless
  • Finish: Mirror Polish
  • HRC: 60-61
  • Weight: 4.9 oz (140 g)
  • Blade Length: 168 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm
  • Handle: Khii Laurel&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-ginsan-bunka-165mm-sale-3.png&&&0&&&||&&&||&&&@@@ shforboandid&&&Rod-Sheath&&&Leather Sheath For Rods&&&The Leather Sheath for Rods is a simple, practical accessory designed to protect your ceramic or steel honing rod during storage and transport. This sheath fits the CKTG Ceramic Rod, the MAC SRB-104, and both Idahone Ceramic rods (10" and 12"), along with most other standard round honing rods on our site.

    Ceramic rods in particular can be prone to chipping or breaking if bumped or dropped, and this leather sheath provides a durable layer of protection to help extend the life of your sharpening tools. It’s a great option for cooks who travel with their gear or keep rods in knife rolls or drawers where they may come into contact with other tools.

    In addition to protection, this leather sheath offers a unique secondary use that many people overlook. When the rod is inside the sheath, it creates a firm, supported surface that can be used as a strop. By using light, edge-trailing strokes along the leather, you can refine and maintain your edge between sharpenings. This makes it a handy two-in-one tool for both transport and quick touch-ups in the kitchen.

    Care Instructions: Keep dry when not in use. If the leather becomes wet, allow it to air dry completely. Occasional conditioning with leather balm will help maintain flexibility and longevity.&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/leather-sheath-for-rods-92.png&&&5&&&||&&&||&&&||@@@ macbibepakn&&&PK-25&&&MAC Bird's Beak Paring Knife&&&MAC Knife has been producing kitchen knives in Seki City since 1964 - a long enough run in one of Japan's most concentrated knife-making centers to develop a clear sense of what working cooks actually need from a daily-use knife. The Chef Series is MAC's practical tier: the same molybdenum alloy steel as the original MAC line, with 25-year limited manufacturer warranty and a price point that makes stocking a kitchen or replacing a worn knife straightforward. The Bird's Beak Paring knife is the most specialized format in the Chef Series - built entirely for in-hand work where a straight-edged knife is the wrong tool.

    The bird's beak profile is a pronounced curve along both the spine and the edge, converging at a sharp tip - a geometry developed specifically for peeling and turning round produce, coring fruit, and removing eyes or imperfections from vegetables without losing contact with the curved surface. A straight-edged paring knife has to lift away and reposition constantly on a round apple or potato; the bird's beak follows the curve in a continuous motion. At 65mm, 24g, and just 1.4mm spine, this is one of the most compact knives on the site - light enough that it is easy to forget it is in your hand, which is exactly the point for extended in-hand paring work. Three reviewers have all arrived at the same conclusion: it is the right tool for the job and it is worth having more than one.

    What Customers Are Saying: Three owners - including one who has bought multiple because the knife is so useful - all describe it as exactly what in-hand paring work needs. Sharpness, comfort in small hands, and the effectiveness of the curved edge for detail work and coring are the consistent themes. One reviewer cannot see how you could find a better knife for the task. A second specifically notes it works well for smaller hands. A third bought several because they are so handy around the kitchen.

    Care Instructions: MAC molybdenum stainless is low maintenance. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones or a ceramic rod when the edge needs attention.

    &&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-bird-s-beak-paring-knife-271.png&&&5&&&||&&&||&&&@@@ mac-black-ceramic-honing-rod&&&SRB-104-ROD&&&MAC Black Ceramic Honing Rod 10.5"&&&Steel honing rods and Japanese knives are a poor match. The hard, fine-grained steels used in Japanese kitchen knives - many hardened well above 60 HRC - can chip or roll when dragged across a coarse steel rod at speed. Ceramic is the right material for this job, and MAC is one of the most trusted names in Japanese cutlery. Their Black Ceramic Honing Rod is built specifically to address the maintenance needs of high-hardness knives, and it does so with a design that sets it apart from most ceramic rods on the market: two distinct surfaces on a single rod. One side is coarser for edges that need more attention; the other is finer for regular touch-ups and daily maintenance. A rubber tip allows the rod to be planted securely on a work surface for a stable, controlled honing stroke, and a D-ring on the handle makes storage simple. At 10.5 inches of usable rod length it handles everything from a short petty to a long sujihiki without difficulty.

    To use the rod, set the tip on a cutting board or folded towel to hold it steady, then draw the edge along the rod at the existing bevel angle - typically around 15 degrees per side for most Japanese knives - using light pressure and smooth, even strokes. The ceramic removes just enough material to realign and refresh the edge without the aggressive bite of a steel rod. Start on the coarser side if the edge has been neglected for a while, then finish on the fine side. For knives that are kept up regularly, the fine side alone is usually all that is needed between full sharpenings. This rod is also effective on German and Swedish steel, though the primary design intent is Japanese cutlery.

    What Customers Are Saying: Owners across a wide range of experience levels describe this as the rod they reach for every time. Professional cooks report carrying it in their knife bags for over a year without any sign of damage, which addresses a common concern about ceramic durability in everyday use. The two-sided design draws consistent praise - reviewers appreciate having a coarser option available for knives that have been neglected, without needing a second tool. Several owners with high-hardness knives above 62 HRC note it performs well where steel rods simply cannot be used safely. A small number of users note the rod diameter is too wide to fit standard knife block storage slots, so it is worth checking dimensions before purchase if that matters to you.

    &&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-black-ceramic-honing-rod-10-5-129.png&&&5&&&||&&&||&&&||@@@ macchse8chkn1&&&BK-80&&&MAC Chef's Series Chef Knife 210mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 7 oz (198 g)
  • Blade Length: 209 mm
  • Total Length: 337 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&102&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-chef-knife-289.png&&&5&&&||&&&||&&&@@@ macchse10chk&&&BK-100&&&MAC Chef's Series Chef Knife 250mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.

    Our sayas do not fit this knife. We recommend the blade guard instead.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 7.9 oz (224 g)
  • Blade Length: 254 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 53 mm&&&&&&127&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-chef-knife-311.png&&&0&&&||&&&||&&&@@@ macchse8chkn&&&TH-80&&&MAC Chef's Series Dimpled Chef Knife 210mm&&&MAC Knife has been making knives in Seki City, Japan since 1964, and the Professional series is the line that built the brands reputation in Western kitchens. The MTH-80 is one of the most recommended chef knives at CKTG — not because it is the flashiest option in the catalog, but because it performs at a level that surprises cooks who are accustomed to heavier German-style knives. It is a knife that gets out of the way and lets you work.

    The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered specifically to produce thin, tough blades that take and hold a keen edge — characteristics that are difficult to achieve simultaneously in most conventional stainless steels. At 2mm at the heel the blade geometry is notably lean, which translates directly into less resistance through most cutting tasks. The dimpled granton edge runs along the flat of the blade and helps food release cleanly rather than sticking and dragging during prep. The western-style handle is comfortable and well proportioned, and the knife balances naturally at the pinch grip. MAC warrants the MTH-80 for 25 years against defects in materials and workmanship — a confidence in the product that is worth noting at this price point.

    What Customers Are Saying: Reviewers who come to this knife from German brands consistently describe the difference in feel as immediate and significant — lighter, more agile, and noticeably sharper out of the box. Several owners mention keeping it as their most-reached-for knife despite owning more expensive options, citing the thin geometry and reliable edge retention as the reasons it stays in rotation. The knife has been purchased as a gift multiple times by customers who already own one themselves, which says something. A few reviewers note that the handle runs on the smaller side, which suits smaller hands well but may feel compact to those used to heavier bolstered handles. CKTG sharpening service is mentioned positively by name in multiple reviews.

    Care Instructions: Hand wash and dry after each use — the dishwasher is not suitable for any quality knife and will degrade the edge and handle over time. The steel responds well to water stones and ceramic honing rods; regular light maintenance on a honing rod between sharpenings will extend the life of the edge considerably. Avoid hard bones, frozen foods, and hard cutting surfaces.

    &&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-dimpled-chef-knife-318.png&&&4.5&&&||&&&@@@ macchse10dic&&&TH-100&&&MAC Chef's Series Dimpled Chef Knife 250mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 7.9 oz (224 g)
  • Blade Length: 253 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 53 mm&&&&&&134&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-dimpled-chef-knife-311.png&&&5&&&||&&&||&&&@@@ macchsefi&&&BNS-60&&&MAC Chef's Series Fillet&&&This affordable fillet knife was designed to work well around bones and hold traction while butchering. The curved edge, straight blade is made from Molybdenum steel, giving it great edge retention. It features an oversized handle to maximize grip when working in slippery butchering environments. The handle is made of pakka wood and works well no matter your cutting style.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 4.0 oz (113 g)
  • Blade Length: 160 mm
  • Total Length: 285 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 23 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-fillet-300.png&&&0&&&||&&&||&&&@@@ macchse8gy&&&HB-85&&&MAC Chef's Series Gyuto 210mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 5.1 oz (145 g)
  • Blade Length: 213 mm
  • Total Length: 323 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-5-gyuto-337.png&&&0&&&||&&&||&&&@@@ mac51utkn&&&HB-55&&&MAC Chef's Series Utility Knife 135mm&&&This is a perfect little utility knife for the budding chef in your family. MAC knives from Japan are well known for their value and overall quality of construction. The MAC Knife Chef's Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer.

    The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 2.2 oz (64 g)
  • Blade Length: 136 mm
  • Total Length: 239 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 27 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-5-5-utility-knife-181.png&&&5&&&||&&&||&&&@@@ mackish&&&KS-85&&&MAC Kitchen Shears&&&These MAC Knife 8.5 in. Kitchen Shears are built for serious, heavy-duty kitchen work. Designed to power through hard shellfish shells, poultry bones, and fish bones, they deliver confident cutting strength while remaining controlled and precise in hand.

    One blade features a micro-serrated edge to grip slippery surfaces, while the opposing blade is razor-polished for clean, forceful cuts through tough materials. The drop-forged stainless steel blades are exceptionally strong and are joined with an adjustable nut and quick-release joint, allowing you to fine-tune blade tension and separate the shears easily for thorough cleaning. Slightly right-handed in handle shape, they’re still comfortably used by many left-handed cooks as well.

    Care Instructions: Hand wash and dry immediately after use. Use the quick-release joint to separate the blades for deep cleaning as needed. Avoid the dishwasher to preserve edge sharpness and joint tension.

  • Overall Length: 8.5 in
  • Blade Construction: Drop-forged stainless steel
  • Edge Type: One micro-serrated blade, one polished blade
  • Joint: Adjustable nut with quick-release
    • &&&&&&64&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-shears-183.png&&&0&&&||&&&@@@ chkish&&&KS-63&&&MAC Kitchen Snips&&&MAC Knife Inc. has been making kitchen cutting tools in Seki City, Japan since 1964, and the Kitchen Snips reflect the same attention to practical design that defines their knife lineup. Compact at 6.5 inches overall, these are sized for control rather than brute force - built for cooks who need a precise, maneuverable tool that handles a wide range of tasks without fatigue.

    The paired-blade design is what sets these apart from a standard pair of scissors. One blade carries a micro-serrated edge that grips and holds food securely during the cut, while the other is polished smooth. That combination prevents slipping and tearing, making the snips equally effective on delicate fresh herbs, shellfish, packaging, and general kitchen prep work. The action is clean and the size keeps them from feeling unwieldy in tighter cutting situations.


    Care Instructions: Hand wash with mild soap and dry thoroughly after each use. Avoid the dishwasher, which can dull the micro-serrated edge and degrade the pivot action over time. Store in a drawer or utensil holder where the blades are protected from contact with other tools.&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-snips-88.png&&&0&&&||&&&@@@ macpr8hoedch&&&MTH-80&&&MAC Professional Dimpled Chef's Knife 210mm&&&The dimpled edge on this chef's knife is known as a "granton" edge, and it provides a distinct advantage in food release. The 210mm chef's knife is undeniably the most popular size for the home gourmet, and this example from MAC is an awesome western-inspired example, using their proprietary chrome-moly vanadium steel. The steel is designed to produce blades that could be thin, (under 2.5mm) strong, tough, and take a keen edge, features that all knife makers strive for, but due to limitations of alloying, often have trouble achieving. The chef's knife is the workhorse of every kitchen, and don't be afraid to press this one into service. MAC is so confident in it that they warrant it for 25 years against defects in materials and workmanship. As with all knives, this knife is not dishwasher safe.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 6.8 oz (192 g)
  • Edge Length: 203 mm
  • Total Length: 319 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 49 mm&&&&&&144&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-8-chef-s-knife-with-dimples-309.png&&&5&&&||&&&||&&&@@@ macprfikn7&&&SO-70&&&MAC Professional Fillet Knife 180mm Sale&&&A good fillet knife earns its place the moment you put it to a whole fish. It needs to be thin enough to feel the contours of the bone, flexible enough to follow the curve of a rib cage without tearing the flesh, and sharp enough to skin cleanly in a single pass. MAC has been making knives in Seki City since 1964, and the SO-70 is their answer to that specific brief — built from the same proprietary steel as the rest of the Professional line but shaped and ground for the particular demands of fish fabrication.

    The blade is roll forged from MACs chrome-moly vanadium steel, an alloy engineered to achieve thinness and edge retention without the brittleness that compromises many hard stainless steels. At 2mm at the heel and just 4.1 oz total, the knife is notably light and flexible — thin enough to glide between flesh and skin with minimal resistance, with enough flex to track cleanly along pin bones and ribs on both round and flat fish. The blade profile is distinctive within the MAC lineup, narrower and more tapered than the petty or chef knives, and several reviewers note it doubles effectively as a short slicer for tasks beyond fish work. The bolster provides a well-balanced weight distribution that keeps the knife feeling controlled through the long, deliberate strokes that filleting requires. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.

    What Customers Are Saying: Reviewers with extensive knife collections describe this as one of the more underappreciated knives in the MAC lineup, noting that the blade geometry is unlike anything else in the range — thin to a degree that surprises even experienced cooks. Sharpness out of the box is consistently praised, with multiple owners describing clean first-use performance on whole salmon and various round fish. One long-term MAC collector with over thirty knives notes the balance at the bolster as particularly well executed, and several buyers mention the knife working equally well for slicing tasks beyond its intended fish work. CKTG service and same-day shipping are mentioned positively by name.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with fish and dry thoroughly before storing to maintain the edge and prevent any surface discoloration. The steel responds well to water stones and ceramic honing rods. The flexible blade requires care on the sharpening stone — maintain consistent angle and light pressure to avoid uneven wear. Avoid hard bones and frozen product.

    &&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-fillet-knife-7-362.png&&&5&&&||&&&||&&&@@@ macprbokn6&&&BON-60&&&MAC Professional Honesuki 150mm Sale&&&The honesuki — Japans dedicated poultry boning knife — is one of those tools that changes how you think about buying chicken. Once you can break down a whole bird quickly and cleanly, buying whole becomes the obvious choice: better value, better flavor from the carcass, and complete control over how the pieces are cut. MAC has been making knives in Seki City since 1964, and the BON-60 is their take on this classic format — built to the same standards as the rest of the Professional line and backed by the same 25-year warranty against defects in materials and workmanship.

    The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness and edge retention in a way that most conventional stainless steels cannot replicate. The triangular profile of the honesuki is purpose-designed for the specific demands of poultry work — the pointed tip navigates cleanly around joints and along the backbone, the flat spine provides control when pushing through cartilage, and the overall geometry keeps the blade tracking close to bone without binding or deflecting. At 155mm the blade length is well suited to everything from a standard chicken to a small turkey or game bird. The spine runs 3mm at the heel, giving the knife enough backbone for the occasional firm push through a joint without sacrificing the agility needed for detailed work. The western-style handle sits comfortably through the repetitive motions of fabrication work, and at 7.0 oz the knife has enough presence to feel authoritative without becoming tiring.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with raw poultry and dry thoroughly before storing. The steel responds well to water stones and ceramic honing rods; regular maintenance between sharpenings will keep the edge performing through repeated use. Avoid hard bones beyond poultry joints and do not use the knife on frozen product.

    &&&&&&126&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-honesuki-boning-knife-6-304.png&&&4&&&||&&&@@@ macprmichkn8&&&MBK-85&&&MAC Professional Mighty Chef's Knife 230mm&&&For cooks who have outgrown the 210mm and want more blade length without stepping into the unwieldy territory of a 270mm slicer, the 230mm Mighty sits in a sweet spot that MAC seems to have identified with unusual clarity. It is longer than the standard chef knife length that most cooks start with, which brings more forward momentum through each cut and genuine efficiency on larger proteins and high-volume prep, while remaining balanced and controlled enough for daily use. MAC has been making knives in Seki City since 1964, and the MBK-85 is among the most committed iterations of what the Professional line is built to do.

    The blade is roll forged from MACs proprietary chrome-moly vanadium semi-stainless steel, engineered to be thin — 2mm at the heel — while staying tough enough to resist chipping under normal use. The 48mm blade height gives the knife a substantial presence on the board and good knuckle clearance, while the geometry stays lean enough to avoid the wedging that plagues thicker western knives through dense produce and larger cuts. At 7.5 oz the MBK-85 has more mass than the 210mm version, which is by design — the added length and weight work together to give the knife a decisive feel through each stroke without requiring extra force. The western-style handle is proportioned for larger hands and balances the longer blade predictably at the pinch grip. MAC backs this knife with a 25-year warranty against defects in materials and workmanship. As with all hard steels, avoid bones and hard materials that could chip the edge — the 25-year warranty covers defects, not misuse.

    What Customers Are Saying: Reviewers who use this knife consistently describe it as difficult to set aside once it is in rotation — several note spending months reaching for it exclusively over the rest of their collection. The handle feel and balance earn consistent praise, with multiple owners describing the in-hand comfort as among the best they have experienced regardless of price. Edge retention and sharpenability at 15 degrees per side draw repeated mention from cooks who maintain their own edges. A small number of reviewers note the out-of-the-box edge can vary, and one owner experienced a chip from contact with a fish bone — a reminder that the thin geometry rewards careful use on appropriate cutting tasks. The overall consensus is that this is a knife cooks develop a genuine attachment to.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Sharpen on quality water stones at 15 degrees per side and maintain the edge regularly with a ceramic honing rod or strop between sessions. Avoid bones, frozen foods, and hard cutting surfaces that could chip the thin edge geometry.

    &&&&&&187&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-8-1-2-319.png&&&4.5&&&||&&&||&&&@@@ macprmichkn9&&&MBK-95&&&MAC Professional Mighty Chef's Knife 240mm&&&Some knives find their way into a cooks daily rotation and simply stay there. The MBK-95 is that kind of knife for a notable number of the cooks who own one — professional and home alike — and the reviews it has accumulated over the years make a compelling case for why. At 247mm on the edge it occupies the longer end of the chef knife range while remaining more manageable than a 270mm slicer, and the blade profile draws deliberate comparisons to the classic Sabatier french chef knife: a generous flat section along the lower edge for push-cutting, a gently curved tip for rocking, and a taper to under 1mm within an inch of the tip that gives the knife a precision that belies its size.

    The blade is roll forged from MACs proprietary chrome-moly vanadium semi-stainless steel, 2.5mm at the heel and engineered to stay thin, tough, and capable of holding a keen edge through hard daily use. The 51mm blade height is the tallest in the Professional line, providing ample knuckle clearance and enough surface area to handle full-sized proteins and large-volume produce prep without the blade feeling cramped. The absence of a bolster allows a full pinch grip all the way to the heel — a detail several reviewers note makes the 240mm length feel more controllable for fine work than an 8-inch German bolstered knife. At 7.9 oz the knife has genuine presence without the fatigue-inducing heft of heavier western designs. MAC backs the MBK-95 with a 25-year warranty against defects in materials and workmanship.

    What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the MAC Professional lineup. Professional cooks describe it as a go-to workhorse that handles everything from brunoise to breaking down squash, and several note they have owned the knife for years and continue reaching for it over more expensive options. Cooks coming from German brands consistently describe the transition as a revelation — lighter, sharper, and more agile at a length they thought would be unwieldy. Multiple buyers have purchased a second for a family member after positive long-term experience with their own. A few reviewers note the handle runs on the smaller side for larger hands, and one mentions the semi-stainless steel shows scratches more readily than expected — practical considerations worth noting for those who prefer a mirror finish. CKTG service and fast shipping are cited positively by name across multiple reviews.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Regular maintenance on a MAC ceramic honing rod or quality strop between sharpenings will extend edge life considerably. Sharpen on water stones when needed and avoid hard bones, frozen foods, and glass or ceramic cutting surfaces that could damage the thin edge geometry.

    &&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-9-1-2-315.png&&&5&&&||&&&||&&&@@@ macprna16&&&MJU-65&&&Mac Professional Nakiri 165mm&&&The nakiri — Japans dedicated vegetable knife — is built around one purpose: clean, efficient cuts through produce without the rocking motion or curved tip of a chef knife. The flat edge profile allows full contact with the board on every stroke, which means more consistent slices, less wedging through dense vegetables, and a rhythm of cutting that experienced cooks find hard to give up once they have tried it. MAC has been making knives in Seki City since 1964, and the MJU-65 brings the same steel and standards from the Professional line to this classic Japanese format.

    The blade is crafted from MACs proprietary chrome-moly vanadium steel, hardened to 60 HRC — a meaningful step up from most entry-level stainless steels, delivering better edge retention and a finer geometry without brittleness. The double bevel edge is ground to 15 degrees per side, producing a precise, acute cutting angle well suited to the push-cut technique that the nakiri format encourages. At 47mm blade height there is generous knuckle clearance for comfortable board work, and the 2.5mm spine provides enough rigidity to work through harder root vegetables without flexing. The riveted handle is made from resin pakka wood with a steel bolster that improves balance and keeps the knife feeling grounded through extended prep sessions. At 5.6 oz the knife has more presence than MACs lighter petty knives, appropriate for a format designed to handle serious vegetable work.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The chrome-moly vanadium steel responds well to water stones and ceramic honing rods; regular maintenance on a honing rod between sharpenings will keep the edge performing at its best. Use wood or rubber cutting boards only to protect the edge geometry. Avoid hard bones and frozen foods.

    &&&&&&138&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-165mm-72.png&&&0&&&||&&&||&&&@@@ macprpakn31&&&PKF-30&&&MAC Professional Paring Knife 80mm&&&Paring knives do not get the attention they deserve. They are in hand constantly — peeling, trimming, segmenting, scoring — and a bad one makes every one of those tasks slower and less precise than it needs to be. MAC has been making knives in Seki City since 1964, and the Professional paring knife reflects the same design thinking that made the rest of the line successful: thin steel, a fine edge, and a weight that lets you work for extended periods without fatigue.

    The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness, toughness, and edge retention in a way that most conventional stainless steels cannot match simultaneously. At 80mm the blade is compact and precise, well suited to in-hand work where the tip does most of the cutting. The spine measures 2mm at the heel and tapers toward a fine, responsive edge — thin enough to peel delicate produce cleanly and sharp enough to handle tomato skin without resistance. At just 2.2 oz the knife barely registers in hand, which makes it the right tool for tasks where control matters more than mass. The western-style handle is proportioned to balance the short blade naturally at the pinch grip. Like every MAC Professional knife, this parer carries a 25-year warranty against defects in materials and workmanship.

    What Customers Are Saying: Reviewers consistently describe this as a knife that earns its place through daily use rather than first impressions. Several owners note that the compact blade length, which might seem limiting on paper, proves to be exactly right for in-hand precision work once they start using it. Edge retention and ease of resharpening come up repeatedly, with multiple reviewers noting it holds an edge well beyond expectations for the size. The knife has been favorably compared to paring knives at significantly higher price points by customers who own both, and a number of reviewers mention it as part of a broader MAC Professional collection they return to for daily cooking.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic rods; a few passes on a honing rod between sessions will keep the edge performing at its best. Avoid hard bones and frozen foods. The compact size makes it easy to store safely in a blade guard or sheath when not in use.

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-pro-paring-knife-80mm-181.png&&&4.5&&&||&&&||&&&@@@ macprpakn5&&&PKF-50&&&MAC Professional Petty 120mm&&&There is a gap in most knife kits between the paring knife and the chef knife, and the 120mm petty fills it well. Long enough to handle fruit, vegetables, and light protein work on a board, short and light enough to use in hand when precision matters more than reach. MAC has been making knives in Seki City since 1964, and the PKF-50 applies the same steel and construction standards from the Professional line to a format that deserves more attention than it typically gets.

    The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered to produce blades that are thin, tough, and capable of holding a keen edge without brittleness. At 2mm at the heel and just 2.3 oz total, this is a knife that disappears in hand — responsive and easy to control whether working at the board or peeling in hand. The blade height of 26mm keeps the profile nimble, and the tip is fine enough for detail work. Several reviewers have noted it performs well beyond typical petty territory, handling protein trimming and breaking down smaller cuts with the same ease as produce work. The western-style handle is comfortable and proportioned well for the blade length. Note that the CKTG 120mm petty saya is not compatible with this knife.

    What Customers Are Saying: Reviewers consistently describe this as a knife that punches well above its size and price. Edge retention draws repeated praise — multiple owners note it holds its factory edge through extended daily use without needing frequent attention. Several customers who started with this as their first MAC describe it as the beginning of a broader collection, returning to add larger knives in the Professional line after positive experiences here. The thin blade geometry and out-of-the-box sharpness are the most commonly cited reasons for satisfaction, with one reviewer specifically noting it outperforms dedicated boning knives on protein trimming tasks.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-petty-120mm-180.png&&&5&&&||&&&||&&&@@@ macprmisa61&&&MSK-65&&&MAC Professional Santoku 170mm&&&The santoku — Japans three-virtue knife, named for its ability to handle meat, fish, and vegetables with equal ease — has become one of the most popular formats in the Western kitchen, and MAC has been making one of the best versions of it since 1964. The Professional series is the line that established MACs reputation, and the MSK-65 is a straightforward example of what the brand does well: a thin, precise knife built from quality steel and priced to be actually accessible.

    The blade is roll forged from MACs proprietary chrome-moly vanadium steel — an alloy engineered to hit a balance point that most conventional stainless steels struggle with: hard enough to hold a keen, fine edge over extended use, tough enough to resist chipping under normal kitchen conditions. At 2mm at the heel the blade geometry is lean and low-resistance, making it light-feeling in use despite a weight of just over six ounces. The granton edge — hollow-ground scallops along the flat of the blade — reduces drag and helps food release during slicing. The western-style handle is compact by some standards, which suits smaller hands particularly well, and the knife balances predictably at the pinch grip. Like every knife in the MAC Professional line, this santoku carries a 25-year warranty against defects in materials and workmanship.

    What Customers Are Saying: Professional cooks and home users alike describe this knife as a reliable daily performer that earns its place through consistent edge quality rather than visual appeal. Several long-term MAC owners note that the steel responds exceptionally well to water stones and honing rods, producing an edge that holds up through heavy prep sessions and resharpens without resistance. It has been purchased repeatedly as a gift and is frequently described as a household favorite — one reviewer notes it is their spouses most-reached-for knife. A few buyers mention that the granton scallops have a modest practical effect on food release, but the fit, finish, and sharpness earn universal approval.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to both water stones and ceramic honing rods; regular light maintenance on a honing rod will extend time between sharpenings considerably. Avoid hard bones, frozen foods, and hard cutting surfaces to protect the edge geometry.

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-knives-professional-santoku-6-1-2-359.png&&&5&&&||&&&@@@ macprutkn6&&&PKF-60&&&MAC Professional Utility Knife 155mm&&&If there is one knife in the MAC Professional lineup that consistently earns the title of most-used, it is this one. At 155mm the PKF-60 sits in the most versatile range of the petty category — long enough to handle board work with small to medium ingredients, nimble enough for in-hand tasks, and light enough at 2.8 oz to stay comfortable through an entire prep session. MAC has been making knives in Seki City since 1964, and this utility knife reflects the core of what the Professional line has always delivered: thin steel, a reliable edge, and a format that just works.

    The blade is roll forged from MACs proprietary chrome-moly vanadium steel, engineered to be thin, tough, and capable of holding a keen edge under real daily use. At 2mm at the heel the geometry is lean and low-resistance, which makes the knife feel faster and more precise than its modest size might suggest. The 29mm blade height gives it enough surface to handle shallots, citrus, strawberries, and similar small produce with efficiency, while the fine tip excels at detail work and light protein tasks including breaking down smaller birds and trimming cuts where a chef knife would be excessive. Several professional reviewers note using it more than their primary chef knife for day-to-day work — a meaningful endorsement of how well the size and steel come together. The western-style handle is steel-bolstered and proportioned to balance the blade cleanly. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.

    What Customers Are Saying: Professional cooks and home users consistently describe this as the knife they reach for most, often noting it displaces both their paring knife and their chef knife for a wide range of tasks. Sharpness out of the box and edge retention over time are the two most repeated points of praise, with multiple reviewers comparing it favorably to German utility knives they had used previously. Cooks with smaller hands find the handle particularly well suited, while a few buyers with larger hands note the compact grip takes some adjustment. The knife has been purchased repeatedly as part of broader MAC collections and is frequently cited as the entry point that leads customers to the rest of the Professional line.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-utility-knife-155mm-140.png&&&5&&&||&&&||&&&@@@ macsubrkn&&&SB-105-BreadKnife&&&MAC Superior Bread Knife 270mm&&&MAC has been producing knives in Seki City since 1964, and the Superior bread knife has accumulated a following that few knives in its category can match. It appears on recommended lists across knife forums, culinary publications, and home cook communities worldwide — not because of marketing, but because cooks who own one describe it consistently as the last bread knife they needed to buy. That kind of word-of-mouth reputation takes years to build and reflects real performance across a wide range of users and kitchens.

    The blade is roll forged from MACs proprietary molybdenum vanadium steel — the same quality alloy found across the Superior and Professional lines — and the scalloped edge is factory sharp and holds exceptionally well through sustained use. The scalloped geometry is worth understanding: the curved, wave-like edge contacts less surface area per stroke than traditional pointed serrations, which means cleaner cuts with less tearing and fewer crumbs through even the crustiest sourdough. At 272mm the blade is long enough to clear a wide loaf in a single pass. The ergonomically upswept handle provides natural knuckle clearance that several reviewers specifically call out as a standout design detail, and the black pakka wood scales are comfortable and moisture resistant. One honest note: like all scalloped and serrated edges, this one is difficult to sharpen at home. The good news is it holds its edge long enough that most home cooks go years before it needs attention. Note that CKTG sayas do not fit this knife — a felt blade guard is the recommended storage option.

    What Customers Are Saying: The reviews on this knife are unusually consistent for a category where personal preference usually divides opinion. Cooks replacing Victorinox, Forschner, and Cutco bread knives describe the difference as immediately apparent. A ten-year owner reports it still cuts better than other brands new out of the box. A home sourdough baker in Australia describes it arriving from Wisconsin in four days and working through the crustiest loaves with ease. Professional cooks describe using it on duck breasts and teres major alongside baguettes and artisan bread — the versatility beyond bread comes up repeatedly. Multiple buyers have purchased it as a gift after experiencing it themselves, and at least one reviewer owns three. CKTG service and shipping are mentioned positively by name across multiple reviews.

    Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The molybdenum vanadium steel is low maintenance but benefits from being kept dry and clean. One reviewer notes minor discoloration from storage in a magnetic guard — a felt blade guard or knife roll sleeve is the better storage option for this knife. When the scalloped edge eventually needs refreshing, a ceramic sharpening rod run lightly through the scallops or a professional sharpening service will restore it cleanly.

    &&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-bread-knife-10-5-inch-340.png&&&5&&&||&&&@@@ macsu4insapa&&&SK-40&&&MAC Superior Petty 100mm &&&MAC Knife Inc. has been making knives in Seki City, Japan since 1964, and the Superior series is where the brand built its reputation in the US market. MAC knives are roll-forged from a proprietary molybdenum vanadium stainless steel that takes a sharp edge and holds it well through regular kitchen use - a combination that helped make them one of the first Japanese knife brands to earn a serious following among professional cooks in the West. Simple, consistent, and well-made.

    The Superior 100mm petty has a sheep's-foot blade profile with a nearly straight edge that makes it well-suited for both in-hand peeling and cutting board work. The upswept handle provides knuckle clearance on the board, and the pakka wood scales resist moisture and hold up well in a professional kitchen environment. At 100mm, this is a compact knife that handles delicate tasks - tourneeing, trimming, segmenting citrus - with more control than a larger petty and more versatility than a traditional tip-heavy parer.

    What Customers Are Saying: Buyers consistently praise this knife for its sheep's-foot blade shape and the way it handles both in-hand and on-board tasks equally well. The upswept handle and knuckle clearance come up repeatedly, and several reviewers with larger hands note that the generous handle makes it more comfortable than most knives in this size range. Line cooks appreciate the durability of the tip and how well the knife holds up in a busy professional kitchen. Multiple reviewers have purchased it as a gift and reported that recipients keep coming back for more.


    Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to keep the edge performing between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.

    &&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-petty-100mm-179.png&&&5&&&||&&&@@@ macsupe10dab&&&SK-40Second&&&MAC Superior Petty 100mm - Damaged Box&&&This knife arrived from the manufacturer with a damaged box, so we are selling it at $5 off the original price. The fourth picture shows the damage to the box.

    MAC Knife Inc. has been making knives in Seki City, Japan since 1964, and the Superior series is where the brand built its reputation in the US market. MAC knives are roll-forged from a proprietary molybdenum vanadium stainless steel that takes a sharp edge and holds it well through regular kitchen use - a combination that helped make them one of the first Japanese knife brands to earn a serious following among professional cooks in the West. Simple, consistent, and well-made.

    The Superior 100mm petty has a sheep's-foot blade profile with a nearly straight edge that makes it well-suited for both in-hand peeling and cutting board work. The upswept handle provides knuckle clearance on the board, and the pakka wood scales resist moisture and hold up well in a professional kitchen environment. At 100mm, this is a compact knife that handles delicate tasks - tourneeing, trimming, segmenting citrus - with more control than a larger petty and more versatility than a traditional tip-heavy parer.

    What Customers Are Saying: Buyers consistently praise this knife for its sheep's-foot blade shape and the way it handles both in-hand and on-board tasks equally well. The upswept handle and knuckle clearance come up repeatedly, and several reviewers with larger hands note that the generous handle makes it more comfortable than most knives in this size range. Line cooks appreciate the durability of the tip and how well the knife holds up in a busy professional kitchen. Multiple reviewers have purchased it as a gift and reported that recipients keep coming back for more.


    Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to keep the edge performing between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.&&&&&&44&&&39&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-petty-100mm-damaged-box-30.png&&&0&&&||&&&||&&&@@@ macknsu5inut&&&SP-50&&&MAC Superior Petty 130mm&&&Whether working on small tasks or in small places, this MAC Superior Petty 130mm is ideal for a wide variety of tasks. Like all MAC Superior products, this knife is made using MAC's signature molybdenum vanadium stainless steel, which resists discoloration and maintains its edge as well as many higher-priced knives. Unlike many utility knives, this knife features an upswept handle to increase finger clearance when working on a board. The handle scales are made of a stabilized pakka wood handle to give the comfortable feel of wood with the durability of more modern materials. The hole in the tip of the knife is used to hang the knife when not in use, giving this handy knife an additional storage option.

  • Maker: MAC Knife Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Exceptionally sharp and keeps the edge for a long time
  • Not dishwasher safe
  • Weight: 2.4 oz (62 g)
  • Edge Length: 126 mm
  • Total Length: 223 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 27 mm

    &&&&&&46&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-130mm-petty-knife-119.png&&&5&&&||&&&||&&&@@@ macsu65insak&&&SK-65&&&MAC Superior Santoku 165mm&&&Arguably the most in-vogue profile in kitchen cutlery today, the santoku offers a handy and versatile instrument for tackling practically every task in the kitchen. This MAC Superior santoku is constructed of MAC's molybdenum vanadium stainless steel treated with an added low temperature hardening step to provide excellent edge retention. The stabilized pakka wood handle resists damage from moisture giving natural wood feel with much better service life than more traditional wood products. The design features an ergonomically upswept handle for better finger clearance while cutting.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 5.6 oz (160 g)
  • Edge Length: 168 mm
  • Total Length: 291 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm

    &&&&&&74&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-santoku-knife-6-5-324.png&&&4.5&&&||&&&||&&&@@@ macsuchexgy2&&&BSX-85&&&MAC Sushi Chef eX Gyuto 215mm&&&The MAC Sushi Chef eX gyuto features a very nice, nonstick black finish. MAC was one of the first Japanese knife companies to sell to the USA market and their knives have a good reputation as well-performing, affordable kitchen knives.

  • Brand: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Construction: Stamped / Mono Steel
  • Steel Type: Molybdenum Steel
  • HRC: 60
  • Handle: Black Pakka Wood
  • Weight: 5.0 oz (144 g)
  • Blade Length: 213 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-sushi-chef-ex-gyuto-215mm-252.png&&&0&&&||&&&||&&&@@@ navekn6&&&JU-65&&&MAC Traditional Nakiri 165mm&&&The nakiri is the traditional Japanese vegetable cleaver, and quickly becomes adored by those who try it. Its additional heft toward the tip allows it to fly through harder veggies like carrots, and its unique shape and blade height make it much safer to work with. MAC includes their 25-year warranty to make this nakiri an outstanding value. MAC knives, like all knives, should never experience the whirling inferno of scalding water and harsh chemicals that is the interior of your automatic dishwashing appliance.

  • Maker: MAC Knife, Inc.
  • Location: Seki City, Japan
  • Founded: 1964
  • Construction: Mono Steel, Roll Forged
  • Weight: 5.4 oz (153 g)
  • Edge Length: 165 mm
  • Total Length: 290 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 48 mm&&&&&&84&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-traditional-nakiri-165mm-28.png&&&4.5&&&||&&&||&&&@@@ mac-small-honing-rod&&&SR-85-ROD&&&MAC White Ceramic Honing Rod 8.5"&&&MAC has been producing knives in Seki City since 1964, and the SR-85 ceramic honing rod is the maintenance tool the brand recommends to go alongside them. A ceramic rod fills a specific role in edge care that a traditional steel rod cannot — it is a harder material with a much finer abrasive surface, which means it hones rather than sharpens, realigning and lightly refining the edge between full water stone sessions without removing meaningful amounts of metal. For any cook using a hard Japanese knife regularly, this is the tool that keeps the edge performing between sharpenings.

    The SR-85 is fabricated from a single piece of white ceramic at 1200 grit — fine enough to polish the edge smooth and extend the interval between full sharpenings considerably. At 8.5 inches, the rod handles most kitchen knife sizes comfortably in a single stroke. The wood handle includes a finger guard for safe use and a hanging loop for workstation or drawer storage. Ceramic is a harder material than the steel rods found in most knife blocks, which makes it more effective on harder Japanese steels where a traditional steel rod can actually damage a high-HRC edge rather than maintain it. One important note worth stating directly: this is a ceramic product and will shatter if dropped on a hard surface — handle and store with care.

    Care Instructions: Clean the rod surface periodically with a damp cloth or ceramic rod cleaning eraser to remove the metal filings that accumulate with use. Do not drop on hard surfaces. Store hanging from the loop or in a protective sleeve between uses. This rod hones and maintains — it does not replace sharpening on water stones, which should still be done regularly based on how heavily the knife is used.

  • Brand: MAC Knife
  • Location: Seki City, Japan
  • Model: SR-85
  • Type: Ceramic Honing Rod
  • Grit: 1200
  • Handle Material: Wood
  • Features: Finger guard, hanging loop
  • Note: Ceramic — will shatter if dropped on a hard surface
  • Weight: 4.2 oz (120 g)
  • Rod Length: 8.5" (220 mm)
  • Total Length: 13.25" (335 mm)
  • Rod Diameter: 1.75" (45 mm)&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-white-ceramic-honing-rod-8-5-52.png&&&0&&&||&&&||&&&@@@ mastba3x&&&Naked3x11&&&Magnetic Strop Backing 3" x 11"&&&This flexible magnetic backing allows you to attach your strops securely to our metal strop base without movement. The material is easy to cut to size, features a peel-and-stick adhesive layer, and creates a clean, stable magnetic hold during use. Simply trim to fit your strop, remove the protective paper, and press firmly into place.

    The magnet creates constant pull against the steel base, so proper handling and storage will extend the life of the adhesive bond. Always remove the strop by lifting from the magnet side rather than the balsa or substrate to avoid peeling stress. When not in use, store the strop under the base and flip the base over so it applies light, even pressure. If separation ever occurs, a small amount of CA glue applied to the corners will permanently re-secure the magnet. Care Instructions: Remove by lifting from the magnet side only. Avoid torquing or bending the strop when detaching. Store under the base with light pressure applied. If the adhesive loosens, reattach with a small amount of CA glue and allow full cure before use.

  • Material: Flexible Magnetic Sheeting
  • Backing: Peel-and-Stick Adhesive
  • Use: Attach Strops to Metal Base
  • Trim to Fit: Yes
  • Reusable: Yes (if removed carefully)&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/magnetic-strop-backing-3x11-162.png&&&5&&&||&&&||&&&||@@@ macovgsa16&&&MCV10-S165&&&Makoto Coreless VG-10 Santoku 165mm&&&Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.

  • Weight: 5.5 oz (158 g)
  • Blade Length: 168 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Octagonal Ebony
  • Ferrule: Buffalo Horn&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-coreless-vg-10-santoku-165mm-49.png&&&0&&&||&&&||&&&||@@@ masatsbu18&&&MST-B180&&&Makoto Sakura Tsuchime Bunka 180mm&&&Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Bunka is the profile of the knife. Phew!

    Makoto Kurosaki has used SG2 to make this excellent bunka knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with a soft stainless steel. It is given a very nice hairline finish.

    Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The bunka exhibits very easy controllability while falling through food with an ease that is quite remarkable.

    That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Tsuchime (Hammered)
  • Edge Steel: SG2 Powdered Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Cherry Octagonal (Sakura means Cherry Tree)
  • Ferrule: Maple
  • Weight: 4.0 oz (112 g)
  • Blade Length: 181 mm
  • Total Length: 324 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm
  • Edge Grind: Even (See Choil Photo)
  • Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-bunka-180mm-265.png&&&4&&&||&&&||&&&@@@ masatsgy21&&&MST-G210&&&Makoto Sakura Tsuchime Gyuto 210mm&&&Makoto Sakura Tsuchime Gyuto 210mm. Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san use cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!

    Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.

    Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.

    That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Tsuchime
  • Edge Steel: SG2 Powdered Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Cherry Octagonal (Sakura means Cherry Tree)
  • Ferrule: Maple
  • Weight: 5.0 oz (142 g)
  • Blade Length: 217 mm
  • Total Length: 363 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-210mm-248.png&&&5&&&||&&&||&&&|kika21gy|@@@ masatsgy24&&&MST-G240&&&Makoto Sakura Tsuchime Gyuto 240mm&&&Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!

    Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel can feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad in san-mai style with soft stainless steel. It is given a very lovely hairline finish.

    Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.

    That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Tsuchime
  • Edge Steel: SG2 Powdered Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Cherry Octagonal (Sakura means Cherry Tree)
  • Ferrule: Maple
  • Weight: 5.9 oz (170 g)
  • Blade Length: 244 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 52 mm
  • Edge Grind: Even (See Choil Photo)
  • Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-240mm-262.png&&&5&&&||&&&||&&&||@@@ makotosakura&&&MST-P135&&&Makoto Sakura Tsuchime Petty 135mm&&&Makoto Kurosaki is the talented maker behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife’s cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "Petty" refers to this versatile 135mm utility knife, perfect for precision tasks like peeling, trimming, and slicing small ingredients.

    For this petty, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It’s incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it’s surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.

    Makoto is renowned for his sharpening expertise, and it’s evident in this petty. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This petty offers effortless control, making detailed cutting work feel smooth and precise.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Polished Damascus
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Sakura-Cherry Octagonal
  • Ferrule: Maple Wood
  • Edge Grind: Even
  • Weight: 2.1 oz (60 g)
  • Blade Length: 135 mm
  • Total Length: 258 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-petty-135mm-224.png&&&0&&&||&&&||&&&@@@ masatssa16&&&MST-S165&&&Makoto Sakura Tsuchime Santoku 165mm&&&Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Santoku is the shape of the knife. Phew!

    Makoto Kurosaki has used SG2 to make this excellent santoku knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has the ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.

    Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The santoku exhibits easy controllability while falling through food with an ease that is quite remarkable.

    That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Tsuchime
  • Edge Steel: SG2 Powdered Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Cherry Octagonal (Sakura means Cherry Tree)
  • Ferrule: Maple
  • Weight: 4.0 oz (114 g)
  • Blade Length: 165 mm
  • Total Length: 306 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-santoku-165mm-252.png&&&0&&&||&&&||&&&@@@ makotosg2&&&MST-N165&&&Makoto Sakura Tsuchime SG2 Nakiri 165mm&&&Makoto Kurosaki is the talented blacksmith behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife's cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "nakiri" is the shape of this knife, designed for precision vegetable cutting.

    For this nakiri, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It is incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it's surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with a soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.

    Makoto is renowned for his sharpening expertise, and it's evident in this nakiri. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This nakiri offers effortless control while gliding through vegetables with remarkable ease.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62-63
  • Finish: Tsuchime
  • Edge Steel: SG2 Powdered Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Cherry Octagonal (Sakura means Cherry Tree)
  • Ferrule: Maple
  • Weight: 5.1 oz (146 g)
  • Blade Length: 164 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-sg2-nakiri-160mm-48.png&&&0&&&||&&&||&&&@@@ makoto-samidorizuki-gyuto240&&&SGSTRIX-G240&&&Makoto Samidorizuki Gyuto 240mm&&&Makoto Kurosaki is one of Echizen's most accomplished younger blacksmiths, working from a region with a blade-making tradition that stretches back over 700 years. His STYLE-K line - where the K stands for Kurosaki - represents his own brand identity, built around powdered metallurgy steels and refined san mai construction that reflects both his technical skill and his eye for finished detail. The name is understated but the knives are not.

    The SGSTRIX powdered stainless steel at the core of this gyuto (Japan's all-purpose chef knife) is a high-performance alloy with a fine grain structure that allows it to take a very keen edge and hold it well through demanding prep sessions. At an estimated 62 HRC it is genuinely hard - meaningfully harder than most production stainless knives - which translates to better edge retention and a finer possible edge, while the powdered metallurgy process keeps the grain tight enough that sharpening remains accessible on quality water stones. The san mai construction wraps the SGSTRIX core in softer stainless cladding, and Kurosaki-san finishes the cladding with a subtle hammered texture that aids food release and gives the blade a quiet, handmade character. At 242mm with a 2mm spine and 196g, this is a knife with presence and reach - long enough for efficient strokes through proteins and larger produce, thin enough to move through food with minimal resistance. The visible cladding line running along the blade road is a detail that rewards a second look. The octagonal wa handle in dark wood with a green ferrule and light spacer is a considered combination that balances the blade well and sits comfortably in a pinch grip through extended sessions.

    Care Instructions: SGSTRIX is stainless and resistant to rust, but at 62 HRC it is hard enough to be chip-prone if used carelessly. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.

    &&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-samidorizuki-gyuto-240mm-49.png&&&0&&&||&&&||&&&||@@@ masaet13&&&SGSTRIX-P135&&&Makoto Samidorizuki Petty 135mm&&&This handcrafted petty knife from Echizen, Japan, blends traditional forging with modern powdered steel to create a precise, highly versatile small knife. The compact 135mm blade excels at trimming proteins, peeling fruit, and detail work where control and agility matter most. A subtle hammered finish and visible cladding line add character while helping with food release, and the thin, refined grind delivers clean, effortless cuts.

    At the core is SGSTRIX powdered stainless steel, known for excellent edge retention, fine grain structure, and relatively easy sharpening for a high-performance steel. The octagonal wa handle pairs dark wood with a green ferrule and light spacer, providing a balanced, comfortable grip for extended prep. Light, nimble, and beautifully finished, this petty is ideal for cooks who value craftsmanship and performance in a smaller format.

    Care Instructions: Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard items to prevent edge damage. Store safely to protect the edge.

  • Maker: Echizen Craft (Style-K)
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SGSTRIX Powdered Stainless Steel
  • Cladding: Stainless Steel
  • Knife Type: Petty
  • Handle: Octagonal Wa Handle (Dark Wood / Green Ferrule)
  • Weight: 2.8 oz (80 g)
  • Blade Length: 135 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-samidorizuki-petty-135mm-46.png&&&0&&&||&&&||&&&@@@ mavgcotsdasa&&&MCOR-S165&&&Makoto VG10 Coreless Tsuchime Santoku 165mm&&&Makoto Coreless VG-10 Santoku 165mm

    Handcrafted by Makoto Kurosaki in Echizen’s Takefu Knife Village, this coreless VG-10 santoku reflects a refined balance of traditional Japanese craftsmanship and modern performance. Makoto-san trained under master smith Hiroshi Kato and is widely respected for his clean blade geometry, precise heat treatment, and exceptional sharpening skills.

    The blade is made from VG-10 stainless steel, a premium cutlery alloy developed by Takefu Special Steel Co., valued for its fine grain structure, strong edge retention, and straightforward sharpening characteristics. Heat treated to approximately 60–61 HRC, VG-10 offers an excellent balance of sharpness, durability, and ease of maintenance for everyday kitchen use.

    This santoku features a coreless stainless Damascus construction with a subtle tsuchime (hammered) finish. The layered cladding creates visual depth while helping reduce food adhesion during cutting. The san mai construction places the VG-10 core at the center of the blade for cutting performance, supported by softer outer layers that improve toughness and stability.

    Makoto-san’s reputation as a sharpener is evident in the refined grind and edge quality. The knife arrives ready to use, with smooth cutting feel and balanced handling that make it well suited for slicing, dicing, and chopping a wide range of ingredients.

    The handle is crafted from 4,000-year-old bog oak, paired with a blackwood ferrule and a faux ivory spacer. This combination adds visual character while providing a comfortable grip and excellent balance in hand.

    Care Instructions: Hand wash only and dry immediately after use. Avoid cutting frozen foods, bones, or other hard materials. Use a wooden or soft synthetic cutting board to preserve the edge. Store in a saya, blade guard, or other protective cover when not in use.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: ~60–61
  • Finish: Kasumi with Tsuchime Damascus Cladding
  • Edge Steel: VG-10 Stainless Steel
  • Handle: Bog Oak
  • Ferrule: Blackwood
  • Weight: 5.1 oz (146 g)
  • Blade Length: 166 mm
  • Total Length: 306 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Grind: Even / Double Bevel&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-coreless-tsuchime-santoku-165mm-37.png&&&0&&&||&&&||&&&||@@@ makoto3&&&MVG-N165&&&Makoto VG10 Damascus Nakiri 165mm&&&Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.

    Using VG10 stainless steel as the knife's core, Makoto-san clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has great wear resistance and edge retention and is fairly easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.

    Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 60-61+-
  • Finish: Kasumi
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Suminagashi Stainless Steel
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.8 oz (166 g)
  • Blade Length: 160 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48.5 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-nakiri-165mm-140.png&&&5&&&||&&&||&&&||@@@ makoto1&&&MAK10-G210&&&Makoto VG10W Damascus Gyuto 210mm&&&Makoto Kurosaki honed his craft under the legendary Hiroshi Kato, mastering the art of knife-making and sharpening. He also trained extensively with the renowned sharpener, Mr. Morihiro. Today, Makoto collaborates with his famous brother, Yu Kurosaki, working out of Yu’s shop in Echizen, where he creates knives for some of the most respected names in the Japanese knife industry.

    Makoto-san’s knives feature a VG10 stainless steel core, clad with stunning suminagashi stainless steel. VG10 is a premium kitchen knife steel, known for its exceptional wear resistance, edge retention, and ease of sharpening. When expertly heat-treated by Makoto-san, this steel delivers performance that meets the highest culinary standards. The blades are constructed in a traditional san-mai awase style, with a hardened steel core (62 HRC) flanked by softer cladding for enhanced durability and precision—a hallmark of Japanese kitchen cutlery.

    Makoto-san’s true expertise lies in his sharpening skills, and the standout feature of his knives is their impeccable grinds. These blades rival those of much higher-priced knives, offering exceptional cutting performance and balance. Paired with a beautifully crafted rosewood handle and a black pakka wood ferrule, these knives are as functional as they are elegant. Whether you're a professional chef or a passionate home cook, you’ll be captivated by the quality and craftsmanship of Makoto Kurosaki’s knives.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Echhizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Stainless Hammered Damascus
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Suminagashi Stainless Steel
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.2 oz (148 g)
  • Blade Length: 215 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10w-damascus-gyuto-210mm-25.png&&&0&&&||&&&||&&&||@@@ mavgpe15&&&MAK10-P150&&&Makoto VG10W Damascus Petty 150mm&&&Makoto VG10 Petty 150mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.

    Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.

    Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 60-61+-
  • Finish: Kasumi
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Suminagashi Stainless Steel
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 72g / 2.6 ounces
  • Blade Length: 149 mm
  • Total Length: 273 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27.5 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-petty-150mm-48.png&&&0&&&||&&&||&&&@@@ mavgsa16&&&MAK10-S165&&&Makoto VG10W Damascus Santoku 165mm&&&Makoto VG10 Santoku 165mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.

    Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have hard steel down the middle. It's a common technique in Japanese kitchen cutlery.

    Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are excellent cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 61+-
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Suminagashi Stainless Steel
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 134 g / 4.7 ounces
  • Blade Length: 169 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-santoku-165mm-51.png&&&0&&&||&&&||&&&@@@ mavg7rygy21&&&Ryusei-G210&&&Makoto VG7 Ryusei Gyuto 210mm&&&Makoto VG7 Ryusei Gyuto 210mm. Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and learning alongside some of the legends of modern blade making. Together with his brother, Yu Kurosaki, he trained under the esteemed Kato-san.

    Makoto-san began producing knives under his own name relatively recently, and his early offerings quickly became favorites with many of our customers. What started as limited releases through CKTG has grown to include several lines, including the Ryusei series.

    As of 2021, Makoto-san has introduced a new steel to his lineup: VG7 stainless. These blades feature a stainless cladding and a VG7 core hardened to 61.5+ HRC, offering superb edge retention and easy sharpening.

    The blade features a slender spine and a beautifully ground primary bevel that tapers down to a razor-thin edge. It's a visually striking knife from every angle, with laser-engraved kanji and a handsome maple handle paired with a red pakka wood ferrule completing the refined look.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62
  • Finish: Hairline
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Maple Octagonal
  • Ferrule: Red Pakka Wood
  • Weight: 5.1 oz (159 g)
  • Blade Length: 210 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-210mm-187.png&&&0&&&||&&&||&&&|kika21gy|@@@ marygy24&&&Ryusei-G240&&&Makoto VG7 Ryusei Gyuto 240mm&&&Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.

    He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now include the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.

    As of 2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.

    The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Hairline
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Maple Octagonal
  • Ferrule: Red Pakka Wood
  • Weight: 6.1 oz (172 g)
  • Blade Length: 237 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Edge Grind: Even (See Choil Photo)
  • Photos by Gustavo Bermudez&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-240mm-140.png&&&5&&&||&&&||&&&||@@@ mavg7rype15&&&Ryusei-P150&&&Makoto VG7 Ryusei Petty 150mm&&&Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.

    Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.

    The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Hairline
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Maple Octagonal
  • Ferrule: Red Pakka Wood
  • Weight: 2.6 oz (74 g)
  • Blade Length: 148 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm
  • Edge Grind: Even&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-petty-150mm-218.png&&&0&&&||&&&||&&&@@@ maryassa17&&&Ryusei-Santoku&&&Makoto VG7 Ryusei Santoku 170mm&&&Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.

    The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.

    The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Hairline
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Maple Octagonal
  • Ferrule: Red Pakka Wood
  • Edge Grind: Even (See Choil Photo)
  • Weight: 4.9 oz (138 g)
  • Blade Length: 172 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-santoku-170mm-128.png&&&5&&&||&&&||&&&@@@ mav7tagy24&&&MV7-TG240&&&Makoto VG7 Tall Gyuto 240mm&&&Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.

    He started making blades under his own name quite recently, and his initial offerings were hits with many of our customers. His original limited offerings through CKTG have grown and now include the Ryusei line of Aogami Super stainless-clad knives. We are pleased to be the first store in the world to offer them for sale.

    Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC, which bestows the blade with the ability to take and hold a super sharp edge.

  • Weight: 8.5 oz (240 g)
  • Blade Length: 242 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 64 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tall-gyuto-240mm-13.png&&&0&&&||&&&||&&&||@@@ marygy21&&&MVG7-G210&&&Makoto VG7 Tsuchime Gyuto 210mm&&&These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of Makoto's work.

    The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.

    Makoto-san is using a new stainless steel for him called VG7, which is made by the Takefu Special Steel Company. The blades are clad with stainless steel.

    The blades are beautifully finished, as are all of his knives. These are further enhanced by some well-executed kanji elements—a great touch and a great new knife.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Quenching: Water Quenched
  • HRC: 61.5+-
  • Finish: Hairline
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Oval Rosewood
  • Ferrule: Black Pakka Wood
  • Weight: 5.2 oz (150 g)
  • Blade Length: 214 mm
  • Total Length: 354 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-gyuto-210mm-60.png&&&5&&&||&&&||&&&|kika21gy|@@@ mavg7na16&&&MVG7-N165&&&Makoto VG7 Tsuchime Nakiri 165mm&&&Makoto Kurosaki, the elder sibling of Yu Kurosaki, embarked on their blacksmithing journey under the mentorship of Kato-San, where Makoto continues to hone his skills as an apprentice. Additionally, he collaborates with Yu, who has since established his own blacksmith shop and studio in Echizen. These knives are renowned for their exceptional grinds, and we believe their cutting performance will leave a lasting impression on you.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Takefu, Japan
  • Construction: San Mai
  • Method: Roll Forged
  • Quenching: Water Quenched
  • HRC: 61.5+-
  • Finish: Tsuchime
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Suminagashi Stainless Steel
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.6 oz (158 g)
  • Blade Length: 156 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Grind: Even (See Choil Photo)&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-nakiri-165mm-28.png&&&0&&&||&&&||&&&@@@ makoto&&&MVG7-P135&&&Makoto VG7 Tsuchime Petty 135mm&&&Makoto Kurosaki takes a fresh approach with VG7 stainless steel in this striking petty knife. Featuring a polished stainless Damascus cladding and a VG7 core hardened to 61.5+ HRC, the blade offers easy sharpening and excellent edge retention. Excellent fit and finish ensure top-tier performance. The octagonal walnut handle provides a comfortable, refined grip.

  • Brand: Makoto
  • Blacksmith: Makoto Kurosaki
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Quenching: Water Quenched
  • HRC: 62+-
  • Finish: Polished Damascus
  • Edge Steel: VG7 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Octagonal Walnut
  • Edge Grind: Even
  • Weight: 2.4 oz (68 g)
  • Blade Length: 136 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-petty-135mm-5.png&&&5&&&||&&&||&&&@@@ mabusp10&&&TM-480MY&&&Maruyoshi Butter Spreader 105mm&&&Maruyoshi Butter Spreader 105mm. A butter spreader is a common kitchen implement that is often overlooked but comes in handy for all kinds of tasks. This spreader features a stainless steel blade and an easy-grip wooden handle. Overall length is just over 227mm or 9 inches. Made in Japan. Our last order they made the handles a little longer. We think it's a nice improvement. Photos are accurate.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-butter-spreader-105mm-255.png&&&5&&&||&&&||&&&@@@ mastkish&&&Shears200mm&&&Maruyoshi Stainless Kitchen Shears&&&Maruyoshi Stainless Kitchen Shears are a versatile, heavy-duty tool designed for everyday kitchen prep. Made in Japan from quality stainless steel, these shears handle everything from breaking down poultry to trimming vegetables, opening packaging, and even light boning work. One unique feature is the slightly blunted tip design—the tips are intentionally ground off to improve durability and reduce the chance of chipping or breaking, especially when working around joints or harder materials. The result is a tougher, more reliable cutting tool that still offers excellent control.

    These shears measure approximately 200mm (8 inches) and have a solid, comfortable feel in hand. The insert included with the shears highlights their wide range of uses, noting they are capable of cutting everything from frozen foods to fish bones. This makes them a practical, multi-purpose tool for both home cooks and professional kitchens.

    Care Instructions: Please read the instruction manual before use. Wash with dish detergent before first use. After use, wash thoroughly, wipe dry, and allow to fully air dry. Do not put in the dishwasher or dish dryer. Avoid cutting hard materials such as metal and do not use on nylon or vinyl. Handle carefully as the blades are sharp, and keep out of reach of children.

  • Brand: Maruyoshi
  • Type: Kitchen Shears
  • Construction: Stainless Steel
  • Length: 200 mm
  • Weight: 5.9 oz (168 g)
  • Made in: Japan&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-stainless-kitchen-shears-230.png&&&0&&&||&&&||&&&@@@ makibu&&&KiriBunka&&&Masakage Kiri VG-10 Bunka 170mm&&&The Masakage Kiri VG-10 Bunka 170mm is a great little knife with big aspirations! The blade is made by master blacksmith Yoshimi Kato and features a beautiful cladding of stainless damascus steel with a look reminiscent of fog or mist.

    The Kiri VG-10 bunka is made using the well-liked VG-10 stainless steel, and the blade is hardened to about 61-62 HRC. It is ground fairly thin overall and even more so just behind the edge. One of the characteristics of a bunka is the very flat profile and sharp kiritsuke-style tip. This makes it a good choice for those chefs preferring a push-cutting technique. The edge is very sharp right out of the box and is ground with a symmetrical 50/50 edge.

    The Masakage Kiri is a fully stainless construction, so maintenance is not a huge concern as it would be with a high-carbon steel blade. Edge sharpness is fairly easily achieved with this steel, and edge retention is another attribute of the V Gold alloy. The looks of the blade are further enhanced by some nicely executed hand-engraved kanji and a well-made oval magnolia handle and red dyed pakka wood ferrule.

  • Maker: Yoshimi Kato
  • Brand: Masakage
  • Region: Echizen, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 61-62
  • Cladding: Damascus
  • Grind on Edge: 50-50
  • Handle: Magnolia Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 4.6 oz (132 g)
  • Blade Length: 174 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-bunka-170mm-144.png&&&5&&&||&&&||&&&||@@@ makivggy18&&&KiriGyuto180&&&Masakage Kiri VG-10 Gyuto 180mm&&&The Kiri line of knives, made by Masakage, is constructed from the very popular stainless steel known as VG-10. This is a highly regarded steel in knife-making circles due to its toughness and ability to take a very sharp edge. The stainless steel is hardened to about 61-62 HRC and is then clad in a softer stainless alloy using a hammer forged san-mai technique. This adds to the overall strength of the blade and protects the VG-10 inner core. The VG-10 spine and edge are left exposed. The cladding is a Damascus multi-layered steel which receives a unique finish reminiscent of fog or mist, thus the name Kiri, which means mist in Japanese.

    Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use, as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.

    The blade is further complemented by some nicely executed hand-engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture.

  • Maker: Yoshimi Kato
  • Brand: Masakage
  • Region: Echizen, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 61-62
  • Cladding: Damascus
  • Grind on Edge: 50-50
  • Weight: 4.4 oz (124 g)
  • Blade Length: 185 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm
  • Handle: Magnolia Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-180mm-264.png&&&0&&&||&&&||&&&||@@@ kiri2&&&KiriGyuto210&&&Masakage Kiri VG-10 Gyuto 210mm&&&This 210mm gyuto from the Masakage Kiri line of knives is an excellent example of Masakage's commitment to aesthetically pleasing, high-performance kitchen knives. The Kiri line is handcrafted by Yoshimi Kato, a master blacksmith from Takefu village with many years of experience making knives. The knife is made with VG-10, a famous steel explicitly designed for cutlery applications. The core is hardened to 61-62 HRC and is clad in an attractive Damascus-patterned cladding. As both VG-10 and the cladding are stainless, maintenance is minimal. Characteristic of Masakage knives, this gyuto has a high-performing grind and outstanding fit and finish. The handle is magnolia wood with a red pakka wood ferrule.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49 layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 5.0 oz (142 g)
  • Blade Length: 218 mm
  • Total Length: 362 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-210mm-298.png&&&5&&&||&&&||&&&||@@@ masakagekiri1&&&KiriGyuto240&&&Masakage Kiri VG-10 Gyuto 240mm&&&Masakage is a collective of master blacksmiths in Japan dedicated to delivering beautiful, high-performing kitchen cutlery. This 240mm gyuto from the Kiri line is an example of those ambitions. Handmade by Kato, the Kiri has impeccable fit and finish, a very attractive Damascus cladding, and a beautiful magnolia wood handle with a red pakka wood ferrule. The core steel of the knife is VG-10 hardened to 61-62 HRC, giving the knife all stainless steel construction for ease of maintenance. Performance is first-rate with an outstanding grind characteristic of all knives in the Masakage lineup.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 6.0 oz (170 g)
  • Blade Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-240mm-218.png&&&5&&&||&&&||&&&||@@@ masakage-kiri-gyuto270&&&KiriGyuto270&&&Masakage Kiri VG-10 Gyuto 270mm&&&The Masakage Kiri Gyuto 270mm makes quick work of large ingredients, roasts, and long slicing cuts. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.

    Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.

    The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.

    Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.

  • Brand: Masakage
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-Layer Stainless Damascus
  • Core Steel: VG-10 Stainless
  • HRC: ~61–62
  • Handle: Magnolia Wood (Oval)
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand-Engraved
  • Edge Grind: 50/50
  • Weight: 6.7 oz (190 g)
  • Blade Length: 273 mm
  • Total Length: 422 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 55 mm&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-270mm-164.png&&&0&&&||&&&||&&&@@@ makiho15&&&KiriHonesuki&&&Masakage Kiri VG-10 Honesuki 150mm&&&The Masakage Kiri line is constructed using the well-liked VG-10 stainless steel hardened to 61-62 HRC. The blade features a beautiful cladding of stainless Damascus steel with a look reminiscent of fog or mist ("kiri" means fog or mist in Japanese). The grind on these knives is well rendered overall and features a very thin area just behind the edge for enhanced cutting abilities. It is fashioned with a 50/50 symmetrical edge for universal use by left- and right-handed operators.

    Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin, pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.

    Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule.

  • Brand: Masakage
  • Line: Kiri
  • Blacksmith: Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG-10 Stainless
  • Knife Type: Honseuki
  • Weight: 3.8 oz (108 g)
  • Blade Length: 152 mm
  • Total Length: 297 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm
  • Edge Grind: 50/50 (see choil photo)
  • Handle: Oval Magnolia Wood
  • Ferrule: Red Pakka Wood&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-honesuki-150mm-144.png&&&5&&&||&&&||&&&||@@@ masakage&&&KiriKoBunka&&&Masakage Kiri VG-10 Ko-Bunka 130mm&&&Yoshimi Kato is one of the more well-known blacksmiths working in the Takefu Village Co-operative. He makes knives under various names, including Kanehiro and Masakage.

    The Kiri line of kitchen knives is noted for their fine materials, expert grinds, top-notch fit and finish, and stunning aesthetics. The core steel used in this line is VG-10 or V Gold-10. It is a fully stainless alloy used extensively in the cutlery industry. It possesses great edge-taking and holding attributes and is one of the most durable alloys used to make knives.

    The Masakage Kiri VG-10 Ko Bunka ("Ko" means small) is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. The lovely magnolia and red-dyed pakka wood handle adds a look and balance to the blade that is just perfect. This is one of our favorite knife companies and one of our favorite small knives.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Ho Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 2.1 oz (60 g)
  • Blade Length: 130 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 34 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-ko-bunka-130mm-31.png&&&4&&&||&&&||&&&||@@@ kiri1&&&KiriNakiri&&&Masakage Kiri VG-10 Nakiri 165mm&&&Meaning fog or mist in Japanese, Kiri accurately describes the attractive Damascus cladding that defines the aesthetics of this 165mm nakiri from Masakage. The stainless Damascus cladding surrounds a stainless VG-10 core, making upkeep a breeze. VG-10 is a purpose-made cutlery steel, hardened in this knife to 61-62 HRC. The Kiri line of knives is handmade by master blacksmith Hiroshi Kato and has an excellent grind and impeccable fit and finish. The handle is magnolia wood with a striking red pakka wood ferrule.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 5.8 oz (164 g)
  • Blade Length: 170 mm
  • Total Length: 320 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 59 mm&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-nakiri-165mm-173.png&&&5&&&||&&&||&&&@@@ maki12pe&&&KiriPetty120&&&Masakage Kiri VG-10 Petty 120mm&&&The Masakage Kiri 120mm petty features the performance of the venerable VG10 cutlery steel, the handcraftsmanship of master blacksmith Kato, and refined aesthetics in a versatile and convenient platform. The VG10 core is hardened to 60-62 HRC for acute edge-taking and extended edge-holding. Since both the beautiful Damascus cladding and VG10 core are stainless steel, maintenance is easy with the Kiri line of knives.

    These knives are handcrafted in the storied knife-producing center, Takefu Village, by Yoshimi Kato, a master blacksmith. The Damascus cladding is complemented by the oval-shaped magnolia wood handle with a striking red pakka wood ferrule. Fit and finish on all Masakage knives is outstanding, including a reputation for some of the best out-of-the-box edges on the market. Please note that some variation in specification occurs in all handcrafted knives, so dimensions may vary from those posted.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 1.9 oz (54 g)
  • Blade Length: 122 mm
  • Total Length: 247 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 30 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-petty-120mm-167.png&&&5&&&||&&&||&&&||@@@ kiri&&&KiriPetty150&&&Masakage Kiri VG-10 Petty 150mm&&&Coupling outstanding aesthetics, masterful handmade craftsmanship, and high-performance grinds and steel with the convenience of all stainless steel, the Masakage Kiri 150mm petty is a great choice for a wide range of users, from discerning home cooks to time-strapped culinary pros. The knife features an attractive Damascus cladding. The cladding is complemented by first-rate fit and finish and a striking magnolia wood handle with red pakka wood ferrule. The core steel is VG-10, a purpose-made cutlery steel, hardened to 61-62 HRC. The knife is made in Takefu Village by master blacksmith Yoshimi Kato, who brings years of experience to his craft.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 1.9 oz (54 g)
  • Blade Length: 146 mm
  • Total Length: 272 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-petty-150mm-193.png&&&5&&&||&&&||&&&||@@@ masakagekiri&&&KiriSantoku&&&Masakage Kiri VG-10 Santoku 165mm&&&The name Kiri is apropos in this 165mm santoku from Masakage because the beautiful Damascus cladding resembles fog or mist, which is what Kiri means in Japanese. The cladding surrounds a core of VG-10 steel hardened to 61-62 HRC. Care for the Kiri is easy as both the core and cladding layers are stainless steels. Characteristic of Masakage knives is their outstanding grind and high level of fit and finish, and this knife is no exception. The handle is magnolia wood with a striking red pakka wood ferrule. The Kiri line of knives is made in Takefu Village by master blacksmith Yoshimi Kato.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 4.0 oz (112 g)
  • Blade Length: 172 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-santoku-165mm-240.png&&&5&&&||&&&||&&&||@@@ masakagekiri2&&&KiriSuji270&&&Masakage Kiri VG-10 Sujihiki 270mm&&&Sujihikis are slicers--elegant tools for delicate work. This 270mm sujihiki from the Masakage Kiri line of knives looks the part with a beautiful Damascus cladding, impeccable fit and finish, and a striking magnolia wood handle with red pakka wood ferrule. The knife features a VG-10 steel core, a steel designed for cutlery, which is hardened to 61-62 HRC. As both VG-10 and the Damascus cladding are stainless, the knife is easy to care for. The knife is handmade by Yoshimi Kato, a master blacksmith from Takefu Village with years of knife-making experience.

  • Brand: Masakage
  • Blacksmith: Kato-San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-layer Stainless Damascus
  • Core Steel: VG-10
  • HRC: 61+-
  • Handle: Magnolia Wood Oval
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: 50/50
  • Weight: 5.7 oz (164 g)
  • Blade Length: 271 mm
  • Total Length: 423 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 41 mm&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-sujihiki-270mm-206.png&&&0&&&||&&&||&&&||@@@ maki27gy&&&KiriSuji300&&&Masakage Kiri VG-10 Sujihiki 300mm&&&The Masakage Kiri Sujihiki 300mm is a long, elegant slicer designed for carving roasts, slicing fish, and making precise, silky cuts with minimal effort. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.

    Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.

    The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.

    Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.

  • Brand: Masakage
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: 49-Layer Stainless Damascus
  • Core Steel: VG-10 Stainless
  • HRC: ~61–62
  • Handle: Magnolia Wood (Oval)
  • Ferrule: Red Dyed Pakka Wood
  • Engraving: Hand-Engraved
  • Edge Grind: 50/50
  • Weight: 5.5 oz (158 g)
  • Blade Length: 300 mm
  • Total Length: 450 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 44 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-sujihiki-300mm-48.png&&&0&&&||&&&||&&&@@@ makobu&&&Koishi-Bunka&&&Masakage Koishi Bunka 170mm&&&Masakage Koishi knives are hand-made by Kato san out of Aogami Super Steel. This steel is highly prized in the world of cutlery for its ability to take and hold very sharp edges. The knives feature cherry wood wa handles with black pakka ferrules. They also have the Koishi (meaning pebble) finish which are dimpled hammer marks that help the knives cut through ingredients without sticking.

    The 170mm bunka is similar to a santoku in its size and versatility. It offers a very thin tip that glides through food and a slightly curved belly that excels at all forms of cutting, be it push cuts, slicing, or rocking. Hardened to around 64 Rockwell, these knives have excellent edge retention.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 4.5 oz (128 g)
  • Blade Length: 173 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 46 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-332.png&&&5&&&||&&&||&&&||@@@ makoasgy18&&&Koishi-Gyuto180&&&Masakage Koishi Gyuto 180mm&&&Masakage Koishi knives are very highly regarded amongst chefs and knife collectors alike. They have earned an almost legendary status that comes from the combination of superior grinds, heat treatment, and fine fit and finish. Oh, and these babies cut! In fact this is a baby in the gyuto world coming in at just 180mm in length.

    Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.

    The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.

    Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better.

  • Blacksmith: Kato San
  • Region: Echizen, Japan
  • Core Steel: Aogami Super
  • Edge Grind: Even
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.4 oz (124 g)
  • Blade Length: 185 mm
  • Total Length: 327 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 45 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-180mm-139.png&&&5&&&||&&&||&&&||@@@ makogy21&&&Koishi-Gyuto210&&&Masakage Koishi Gyuto 210mm&&&The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. These knives have the best edge retention of any of the Masakage line. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge.

    The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. It is perfectly at home rocking, chopping, or slicing, be it through vegetables, tubers, or proteins. A perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240 or 270mm.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 5.2 oz (148 g)
  • Blade Length: 216 mm
  • Total Length: 358 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-210mm-309.png&&&5&&&||&&&||&&&||@@@ makogy24&&&Koishi-Gyuto240&&&Masakage Koishi Gyuto 240mm&&&A 240mm gyuto is the most commonly sold style and shape for knife enthusiasts. Blade lengths run just under 10 inches, and are large enough to handle large ingredients like heads of lettuce, but still deft enough to mince onions. The Koishi line is made from Aogami Super Steel that has been hardened to 63:65 Rockwell. This means that it will take a razor-sharp edge and hold that edge for an impressively long time. The gently sloping belly of this blade makes it easy to use for both choppers and rockers. The kurouchi finish lends a rusticity that makes the knife stand out amongst many shiny competitors. The knives come with a cherry wood wa (octagonal) handle with a black ferrule for contrast.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 6.9 oz (196 g)
  • Blade Length: 247 mm
  • Total Length: 403 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-240mm-395.png&&&5&&&||&&&||&&&||@@@ makogy27&&&Koishi-Gyuto270&&&Masakage Koishi Gyuto 270mm&&&270mm brings that little extra length for those with ample prep space and plenty of ingredients to conquer. Koishi knives from Masakage are the highest end knives made by that cooperative. They feature cherry wood octagonal handles and stainless clad Aogami Super Steel in the blade. Aogami Super is one of the best steels for kitchen knives as it takes a great edge and holds it for a long time too. The stainless cladding helps reduce blade reactivity and the tsuchime (hammered) finish from which this knife takes its name ("koishi" means pebbles) provides the knife some anti-stiction properties. These are great knives, and truly functional pieces of art.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 7.3 oz (208 g)
  • Blade Length: 274 mm
  • Total Length: 428 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 57 mm&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-270mm-299.png&&&4.5&&&||&&&||&&&||@@@ makoho15&&&Koishi-Honesuki&&&Masakage Koishi Honesuki 150mm&&&Masakage Koishi are handmade knives by Yoshimi Kato san. He has decades of blacksmithing experience and shows that here in these beautifully balanced blades. Because they are handmade, the dimensions of each knife can vary just a little bit. But all are made from Aogami Super Steel that has been hardened to 63-65 Rockwell, making these the longest-lasting edges of any of the Masakage line.

    The Honesuki (hoh-NESS-kee) is a Japanese-style boning knife. Its triangular taper down to a thin, surgical tip allows the knife to gain easy entry between bone joints, or to slip effortlessly beneath unwanted skin or tendons. The otherworldly edge retention of the hardened Aogami Super Steel helps this knife stay sharp longer so that meat fabrication is a breeze.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 3.7 oz (106 g)
  • Blade Length: 153 mm
  • Total Length: 293 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 40 mm
  • Edge Grind: Double-beveled, 50/50&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-honesuki-150mm-289.png&&&5&&&||&&&||&&&||@@@ makona16&&&Koishi-Nakiri&&&Masakage Koishi Nakiri 165mm&&&Yoshimi Kato handmakes the Koishi knives in Takefu Village. He has been making knives for over fifty years and creates these knives out of Aogami Super Steel with a stainless tsuchime kurouchi cladding. The top of the blade is Kuro-Uchi (meaning black-hammer) and refers to the dark color. Tsuchime means hammered and refers to the dimples along the blade. These blades are strikingly beautiful and take razor-sharp edges.

    The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 5.8 oz (166 g)
  • Blade Length: 160 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 59 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-nakiri-165mm-321.png&&&5&&&||&&&||&&&@@@ makope12&&&Koishi-Petty120&&&Masakage Koishi Petty 120mm&&&The Koishi line features a stainless steel kurouchi finish. The kurouchi finish at the top of the knife helps keep these knives relatively low maintenance when compared with other Japanese carbon knives. The edge of the blade, however, will form a patina as it is made from Aogami Super Steel. Hardened up to 63:65 Rockwell, edge retention of these blades is outstanding.

    This 120mm petty measures about 4.75 inches in blade length and is more of a standard size petty than the 75mm, with 120-150mm being typical. This knife is ideal for small prep work like mincing shallots or garlic, or even cleaning up a tenderloin.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 2.1 oz (60 g)
  • Blade Length: 121 mm
  • Total Length: 250 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 30 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-120mm-293.png&&&4.5&&&||&&&||&&&||@@@ makope15&&&Koishi-Petty150&&&Masakage Koishi Petty 150mm&&&Presenting the Koishi line from Masakage. Koishi means "pebbles" and the name here is derived from the beautiful Tsuchime (hammered) finish that adorns the top half of these blades. This finish is a perfect marriage of form and function, providing a lovely aesthetic as well as minimizing stiction when cutting through food. They feature cherry wood handles with pakka ferrules and are clad with stainless steel to help decrease blade reactivity.

    This 150mm petty knife is made from Aogami Super Steel, an alloy prized for its ability to take a keen edge and retain it. It is a wonderful all-purpose prep knife for small veggies and proteins. It is lightweight and nimble, will make quick work of shallots and garlic, and is excellent to use when detailed tip work is needed.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 2.5 oz (72 g)
  • Blade Length: 181 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-150mm-374.png&&&5&&&||&&&||&&&||@@@ mako75pe&&&Koishi-Petty75&&&Masakage Koishi Petty 75mm&&&The Masakage Koishi collection is the top of the line offering from Masakage. They are handmade by Hiroshi Kato san using Aogami Super Steel. Aogami Super is a highly renowned steel, revered for its ability to take and hold an incredibly sharp edge. These knives are hardened to about 64 Rockwell, making them some of the hardest blades we offer. They are clad in a stainless steel kurouchi finish, which helps minimize reactivity.

    This 75mm petty is a good stand-in for the Western paring knife. Its short, easily maneuvered blade length makes it a great candidate for in-hand tasks like turning potatoes or peeling small fruits and vegetables. It also makes a great cheese knife.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 1.8 oz (51 g)
  • Blade Length: 75 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 26 mm
  • Photos by Gustavo Bermudez&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-75mm-186.png&&&5&&&||&&&||&&&||@@@ makosa17&&&Koishi-Santoku&&&Masakage Koishi Santoku 170mm&&&This knife is from the Masakage Koishi line, one of the most revered and highest performing line of knives that we carry. The Koishi series is crafted by Yoshimi Kato.

    At the center of it all you will find Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on these ranges from 63-65 HRC. This is a superlative carbon steel that makes a great foundation for such an amazing series of knives.

    Surrounding the AS core steel is a softer stainless cladding that has a tsuchime (hammered) finish. The softer stainless cladding adds durability and strength to the very hard core steel. The finish over the tsuchime is a very well done kurouchi. The grinds and geometry on the Koishi line are done with performance in mind. The handle is octagonal shaped, and crafted from cherry with a black pakka wood ferrule. The fit and finish on the blade and handle are outstanding.

  • Brand: Masakage
  • Line: Koishi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 4.5 oz (128 g)
  • Blade Length: 171 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 46 mm
  • Edge Grind: Even&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-santoku-170mm-326.png&&&5&&&||&&&||&&&||@@@ makosu27&&&Koishi-Suji270&&&Masakage Koishi Sujihiki 270mm&&&Sujihikis are long and narrow Japanese slicing knives perfect for portioning fish or meat. Their ample length is intended to be used to cut with a continuous pulling motion, allowing the blade to do the work with little pressure. The Koishi line features Aogami Super Steel, stainless cladding, cherry wood handles and a tsuchime finish, which refers to the dimpling along the upper part of the blade. These knives take an exceptional edge and hold it for longer than almost any other knife. The stainless cladding allows high carbon performance without having to fuss over the blade too much. The edge is reactive however, so the blades should be promptly wiped after use and always washed by hand.

  • Brand: Masakage
  • Line: Koishi
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Aogami Super
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Weight: 5.4 oz (154 g)
  • Blade Length: 271 mm
  • Total Length: 427 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 41 mm&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-sujihiki-270mm-303.png&&&0&&&||&&&||&&&||@@@ makukobu13&&&Kumo-Bunka&&&Masakage Kumo Bunka 175mm&&&This Masakage bunka is a very versatile kitchen knife that is capable of performing many normal cutting and slicing tasks as well as taking on garnishes and carrying out small in-hand detail work. It boasts the very attractive and useful reverse tanto tip that further enhances its abilities. This fun and functional blade will slice scallions, chop herbs, or bone chickens and cuts of meat with ease and control. The taller blade height is also perfect for larger hands or those desiring more hand to board clearance.

    Kumo translates into Clouds and it is the perfect description for the cloudy looking damascus pattern that is a feature of the line.

    The knife is all stainless steel, utilizing VG-10 as the core with a softer stainless alloy employed as the damascus layer. VG-10 is a wonderful knife steel as it can take a very sharp edge and hold that sharpness for a long time. It is also fairly easy to sharpen back to this superior edge. The blade is perfectly matched to a fine rosewood and black pakka wood handle that is comfortable to hold and use for long periods.

    There are many reasons that Masakage Kumo knives are among our most popular and long running lines. We welcome you to discover them yourself with this versatile and easy to maintain ko bunka.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda san
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.8 oz (138 g)
  • Blade Length: 174 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-bunka-175mm-60.png&&&0&&&||&&&||&&&@@@ makugy18&&&Kumo-Gyuto180&&&Masakage Kumo Gyuto 180mm&&&Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.

    The Kumo blades are constructed from the very popular stainless steel, VG-10. VG-10 is a stainless alloy with a particularly high carbon content. The steel was first created by the Takefu Special Steel Company and is now so popular that the Japanese knife industry has requested that it be sold only inside the home country to preserve the supply chain.

    Ikeda san covers the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning Damascus-style blade road with a pattern that resembles storm clouds. Thus the name, Kumo!

    This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part large petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adroit at those many tasks. Add to that the impeccable craftsmanship that has gone into the blade as well as the beautiful rosewood handle and you have a knife that would be a fine addition to any professional or home chef’s knife roll.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda-San
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.5 oz (126 g)
  • Blade Length: 181 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 42 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-180mm-225.png&&&0&&&||&&&||&&&@@@ maku21gy&&&Kumo-Gyuto210&&&Masakage Kumo Gyuto 210mm&&&Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.

    Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.

    The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda-San
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.7 oz (162 g)
  • Blade Length: 218 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 47 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-210mm-135.png&&&4.5&&&||&&&||&&&@@@ makugy24&&&Kumo-Gyuto240&&&Masakage Kumo Gyuto 240mm&&&Masakage is a company that operates out of Takefu Knife Village. This small enclave of blacksmiths, sharpeners, and other craftsmen is located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.

    VG-10 stainless steel is the core of this blade because of its ability to take and hold a very fine edge while being very easy to maintain. The inner VG-10 is covered with a multilayer cladding of a softer stainless steel that has been forge welded into a damascus billet. The fine details of the layers are revealed by grinding and etching the blade. The resulting pattern reminds one of clouds, so it's named Kumo, which means clouds in Japanese.

    Like all of Ikeda-san's blades, this gyuto has beautifully executed grinds that get very thin behind the edge. The blade is quite thin overall, while the profile has a fairly gentle continuous curve with very little flat spot. It would particularly suit a person who favors a rocking style of cutting. The wonderful looking blade is perfectly matched to a finely crafted octagonal rosewood handle with a pakka wood ferrule.

  • Weight: 6.0 oz (170 g)
  • Blade Length: 244 mm
  • Total Length: 410 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 52 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-240mm-288.png&&&0&&&||&&&||&&&@@@ makugy27&&&Kumo-Gyuto270&&&Masakage Kumo Gyuto 270mm&&&Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.

    Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements, including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.

    The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda-San
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 6.6 oz (187 g)
  • Blade Length: 275 mm
  • Total Length: 430 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 55 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-270mm-261.png&&&5&&&||&&&||&&&@@@ makuho15&&&Kumo-KoBunka&&&Masakage Kumo Ko Bunka 135mm&&&In Japanese, "Ko" means "small," and this petty knife is a perfectly sized, versatile tool for a wide range of kitchen tasks.

    The Masakage Kumo Ko-Bunka offers a practical balance of functionality and elegance. Its blade is tall enough for comfortable use on a cutting board yet nimble enough for in-hand work. Crafted entirely from stainless steel, it boasts exceptional ease of maintenance thanks to its double bevel design and durable construction.

    At its core is VG-10 steel, a highly regarded stainless alloy widely used in Japanese kitchen knives for its outstanding performance and durability. The soft stainless cladding features an intricate Damascus pattern, evoking the look of drifting clouds—hence the name "Kumo," which means "cloud" in Japanese.

    The handle is crafted from rosewood with an octagonal shape for comfort and precision, paired with a pakka wood ferrule for added durability and style.

    Not only will this knife fulfill its promise as a great boning utensil, but it can also double as a very capable petty knife for cutting smaller ingredients and preparing garnishes.

  • Maker: Masakage
  • Blacksmith: Ikeda-san
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Weight: 2.9 oz (82 g)
  • Blade Length: 133 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 34 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-ko-bunka-135mm-5.png&&&5&&&||&&&||&&&@@@ makuna16&&&Kumo-Nakiri&&&Masakage Kumo Nakiri 165mm&&&This stunning nakiri comes to us from Masakage. Kumo translates to "cloud," as it was thought that the pattern on the blade resembled storm clouds. The pattern and finish are both unique and beautiful!

    The core steel is made from VG-10, a popular stainless steel found in many high-end knives from various manufacturers around the globe. The Damascus cladding is also stainless steel, making this knife a very care-free option. The core steel is taken to a hardness of 61 to 62 HRC.

    The blade offers a generous radius at the tip of the blade to allow for rocking of the blade. The handle is octagonal rosewood with a pakka wood ferrule.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer forged, San Mai
  • Cladding: Stainless Damascus
  • Edge Steel: VG-10
  • HRC: 61-62
  • Knife Type: Nakiri
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Edge: Evenly Ground (See Choil Photo)
  • Engraving: Hand Engraved
  • Weight: 6.4 oz (182 g)
  • Blade Length: 163 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 59 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-nakiri-165mm-282.png&&&5&&&||&&&||&&&@@@ makupe12&&&Kumo-Petty120&&&Masakage Kumo Petty 120mm&&&Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.

    The Kumo line of knives has been a top seller in or store for years. It combines some of the most desirable traits that knife users seek out: great profile and grind; easy-to-maintain steel; excellent fit and finish; and that very cool looking Damascus steel.

    The core of these knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in stainless steel. The outer Damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.

    This is a good sized petty for almost every small cutting task around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and other artistic style cutting needs. The blade is mated to a rosewood octagonal handle with a black pakka wood ferrule.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda san
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 2.8 oz (80 g)
  • Blade Length: 118 mm
  • Total Length: 247 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-120mm-32.png&&&0&&&||&&&||&&&@@@ makupe15&&&Kumo-Petty150&&&Masakage Kumo Petty 150mm&&&Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.

    The Damascus VG-10 steel this knife is crafted from is what gives this series its name: kumo, meaning cloud. The pattern is mesmerizing and beautifully done... by hand! VG-10 is a full stainless steel that is popular among knife makers the world over. The steel is very wear resistant and will hold an edge a very long time. Being that it's stainless, corrosion and rust resistance is very high. The heat treat on the Kumo series is in the neighborhood of 61-62 HRC.

    The octagonal rosewood handle is finished with a black pakka wood ferrule. As with all offerings from the Masakage line of knives, fit and finish are far above average.

  • Maker: Ikeda san
  • Region: Takefu Village, Echizen
  • Steel: VG10
  • HRC: 61
  • Weight: 3.1 oz (90 g)
  • Blade Length: 146 mm
  • Total Length: 274 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm
  • Handle: Octagonal Rosewood
  • Ferrule: Black Pakka Wood&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-150mm-361.png&&&5&&&||&&&||&&&@@@ makupe75&&&Kumo-Petty75&&&Masakage Kumo Petty 75mm&&&If this knife were any shorter it would disappear! That’s a bit extreme, but you get the point. Or at least you will when you try this micro kitchen cutter.

    Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.

    The core of the Kumo knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.

    The Masakage Kumo Petty 75mm is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. This is one of our favorite knife companies and one of our favorite small knives, period!

  • Weight: 1.7 oz (50 g)
  • Blade Length: 75 mm
  • Total Length: 204 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 26 mm
  • Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Handle Shape: Rosewood Octagonal&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-75mm-328.png&&&5&&&||&&&||&&&@@@ makusa16&&&Kumo-Santoku&&&Masakage Kumo Santoku 170mm&&&The Masakage Kumo line of kitchen knives is constructed with a core steel of VG-10. This is a very popular stainless steel that has great edge-taking and -holding characteristics. The name is derived from the Japanese V-Kin 10 branding. Kin is Gold in Japanese and thus you get VG-10.

    VG-10 is a stainless steel with a particularly high carbon content of 1%. It also contains 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese. The steel was first created by the Takefu Special Steel Company.

    Ikeda san clads the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning damascus style blade road with a pattern that resembles storm clouds.

    Santoku knives are gaining popularity in the west as a replacement or alternative to a chef knife. It has a tall blade that has a distinctive sheep foot front end. This design draws the spine of the blade down towards the tip resulting in a flatter profile than a chef or gyuto-type knife possesses. This makes it a really good choice for those who like to push cut rather than using a rocking motion.

    Edge bevel is 50/50, so the Masakage Kumo santoku is suitable for a right- or left-handed user. The handle is octagonal rosewood with a pakka wood ferrule.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda San
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 4.5 oz (128 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 45 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-santoku-170mm-183.png&&&5&&&||&&&||&&&@@@ makusu27&&&Kumo-Suji270&&&Masakage Kumo Sujihiki 270mm&&&Masakage Kumo knives are constructed with a core steel of VG-10 stainless steel which is known for its great edge-taking and -holding characteristics. VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery.

    The blade is covered in a multi-layer cladding of a softer stainless steel which reveals, through grinding and etching, a stunning damascus pattern that reminds blacksmith Ikeda-san of clouds. Thus the name, Kumo (clouds in Japanese).

    Sujihiki knives are two-sided slicers as opposed to the single-sided yanagibas. As such, they are far easier to use and maintain while performing a similar task of slicing proteins in one single drawn action. At 270mm this is a medium-sized example of the breed, so it’s perfect for home chefs or pros working in tight spaces.

    Adding to the stunning appearance of the blade is a finely crafted handle made from rosewood in the main section and pakka wood for the ferrule. This is a beautiful blade that performs as well as it looks.

  • Brand: Masakage
  • Line: Kumo
  • Blacksmith: Ikeda San
  • Construction: San Mai
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • HRC: 61-62
  • Region: Echizen, Japan
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 7 ounces
  • Blade Length: 274 mm
  • Total Length: 435 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 57 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-sujihiki-270mm-sale-98.png&&&0&&&||&&&||&&&@@@ mamibl2bu17o&&&Mizu-Bunka-Oak&&&Masakage Mizu Blue #2 Bunka 170mm Oak&&&The Masakage Mizu Blue #2 Bunka 170mm is a striking, hand-forged knife from Echizen, Japan, crafted by Ikeda San for the Masakage workshop. Known for blending rustic aesthetics with serious cutting performance, the Mizu line delivers powerful geometry in a compact, versatile bunka profile that excels at vegetables, proteins, and detailed prep work.

    The blade is forged in san mai construction with an Aogami (Blue) #2 carbon steel core, heat-treated to approximately 62–64 HRC for excellent sharpness and edge retention. It is clad in soft iron and finished with a deep black kurouchi coating for a traditional, hand-crafted appearance. Both the core and cladding are reactive and will develop a natural patina with use. This version is fitted with a burnt oak urushi handle, a significant upgrade that dramatically elevates the look and feel of the knife—similar to upgrading wheels on a car. The urushi finish adds warmth, depth, durability, and improved grip while giving the knife a more refined, premium presentation.

    Care Instructions: This knife is fully reactive carbon steel. Wipe clean and dry immediately after use, especially during extended prep sessions. Avoid bones, frozen foods, or twisting cuts to prevent chipping. Store dry on a magnetic strip or in a saya when not in use.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: Aogami (Blue) #2
  • Cladding: Iron
  • Finish: Kurouchi
  • Weight: 5.1 oz (145 g)
  • Blade Length: 173 mm
  • Total Length: 319 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm
  • Handle: Burnt Oak Urushi&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-bunka-170mm-oak-handle-5.png&&&0&&&||&&&||&&&||@@@ mamibu17&&&Mizu-Bunka&&&Masakage Mizu Blue #2 Bunka 175mm&&&Masakage Mizu Blue #2 Bunka 175mm

    Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives.

    This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Iron
  • Edge Steel: Blue #2
  • Finish: Kurouchi
  • Weight: 5.1 oz (145 g)
  • Blade Length: 176 mm
  • Total Length: 319 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 48 mm
  • Handle: Cherry Oval With Lip
  • Ferrule: Plastic Marbleized&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-bunka-175mm-90.png&&&5&&&||&&&||&&&||@@@ mamibl2gy18&&&Mizu-Gyuto180&&&Masakage Mizu Blue #2 Gyuto 180mm&&&Masakage Mizu – Handmade Japanese Knife by Ikeda San

    Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.

    The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.

    Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.

    With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Iron
  • Edge Steel: Blue #2
  • Finish: Kurouchi
  • Weight: 4.7 oz (134 g)
  • Blade Length: 185 mm
  • Total Length: 327 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm
  • Handle: Cherry Oval
  • Ferrule: Plastic Marbleized With Lip&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-gyuto-180mm-71.png&&&0&&&||&&&||&&&||@@@ masakage1&&&Mizu-Gyuto210&&&Masakage Mizu Blue #2 Gyuto 210mm&&&Masakage Mizu – Handmade Japanese Knife by Ikeda San

    Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.

    The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.

    Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.

    With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Iron
  • Edge Steel: Blue #2
  • Finish: Kurouchi
  • Weight: 5.5 oz (156 g)
  • Blade Length: 217 mm
  • Total Length: 358 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm
  • Handle: Cherry Oval With Lip
  • Ferrule: Plastic Marbleized&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-gyuto-210mm-244.png&&&0&&&||&&&||&&&||@@@ mamibl2pe12&&&Mizu-Petty120&&&Masakage Mizu Blue #2 Petty 120mm&&&Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.

    This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft, Reactive, Iron
  • Edge Steel: Blue #2
  • Finish: Kurouchi
  • Weight: 2.2 oz (64 g)
  • Blade Length: 121 mm
  • Total Length: 249 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 30 mm
  • Handle: Cherry Oval
  • Ferrule: Marbleized Plastic with a Lip&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-petty-120mm-49.png&&&0&&&||&&&||&&&@@@ mamipe15&&&Mizu-Petty150&&&Masakage Mizu Blue #2 Petty 150mm&&&Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.

    This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft, Reactive, Iron
  • Edge Steel: Blue #2
  • Finish: Kurouchi
  • Weight: 2.6 oz (74 g)
  • Blade Length: 150 mm
  • Total Length: 275 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 29.5 mm
  • Handle: Cherry Oval
  • Ferrule: Plastic Marbleized (there is a lip on them)&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-150mm-351.png&&&4&&&||&&&||&&&||@@@ mamipe75&&&Mizu-Petty75&&&Masakage Mizu Blue #2 Petty 75mm&&&Masakage is a collective of Japanese knife makers that brings together independent blacksmiths working across multiple styles and steels under one brand umbrella. The Mizu line is produced by Ikeda-san at Takefu Knife Village in Echizen - the same blacksmith who forges the Anryu AS line under the Anryu Hamono name. Ikeda-san trained under master blacksmith Katsushige Anryu, one of the founders of Takefu Knife Village, and now carries forward that tradition across multiple lines. The Mizu name references water - appropriate for a kurouchi construction where the dark as-forged surface of the iron cladding and the polished Blue #2 edge create a visual contrast between the two materials.

    At 75mm this is one of the most compact petty knives we carry - sized specifically for in-hand work on small produce, garnishes, and the kind of detail cuts where blade length is a liability rather than an asset. The Blue #2 (Aogami 2) core is hardened to 62-64 HRC, which is genuinely hard for this format and delivers an edge retention and sharpness that stainless petty knives at this size cannot match. The iron cladding and reactive core will both develop a patina with regular use - the kurouchi (black finish, as-forged surface) provides an initial layer of protection for the cladding, and the developing patina builds on that over time. At 48g with a 3mm spine, the knife has a solid, confident feel despite its small footprint. The oval Japanese cherry wood handle with resin ferrule is comfortable and well-proportioned for the blade. Corrected from the original spec: listed as Edge Length, should read Blade Length.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding is also reactive and will develop color over time. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-75mm-140.png&&&0&&&||&&&||&&&@@@ mamibl2sa17&&&Mizu-Santoku&&&Masakage Mizu Blue #2 Santoku 170mm&&&Masakage Mizu – Handmade Japanese Knife by Ikeda San

    Masakage knives are crafted by some of Japan's finest blacksmiths in Echizen, a region with a rich tradition of exceptional knife-making. Designed to be both aesthetically striking and highly functional, Masakage knives blend expert craftsmanship with top-tier materials to deliver outstanding cutting performance.

    The Mizu series, forged by Ikeda San, features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for exceptional edge retention. This core is encased in a reactive iron cladding and finished with a deep black kurouchi coating, giving it a rustic, traditional appearance. Over time, the blade will develop a unique patina, a natural characteristic of high-carbon steel. To maintain its beauty and longevity, simply wipe the blade dry after use.

    The ergonomic handle is crafted from Japanese cherry wood with an oval shape for a comfortable grip, complemented by a marbleized resin ferrule for added durability.

  • Brand: Masakage
  • Line: Mizu
  • Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Iron
  • Edge Steel: Blue #2
  • Finish: Kurouchi
  • Weight: 4.3 oz (122 g)
  • Blade Length: 172 mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 46 mm
  • Handle: Cherry Oval With Lip
  • Ferrule: Plastic Marbleized&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-santoku-170mm-46.png&&&4&&&||&&&||&&&||@@@ mashbu&&&ShimoBunka&&&Masakage Shimo Bunka 165mm&&&Kurosaki makes some excellent knives, and his work on the Shimo series for Masakage is no exception. The reactive iron Damascus cladding is some of the most beautiful we have seen, hammered to resemble frost patterns that appear on windows during the winter. The core steel of White #2 is handled impeccably by the smith. A very refined edge is possible on this knife though, like most all Masakages, the edge the knife comes with is pretty darn sharp. The symmetrical convex grind and blade geometry on all of Kurosaki's knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.

    The 165mm Shimo Bunka is essentially a santoku with a sword tip. Many prefer this profile to the santoku for the bunka's ability to handle more detailed tip work and the reduced drag toward the end of the blade. The edge profile is nice and flat with a bit of belly for rocking towards the tip.

  • Brand: Masakage
  • Line: Shimo
  • Blacksmith: Yu Kurosaki
  • Construction: Hammer Forged
  • Core Edge Steel: White #2
  • HRC: 62
  • Cladding: Carbon Steel Damascus/Sand Blasted
  • Engraving: Hand Engraved
  • Weight: 4.2 oz (120 g)
  • Blade Length: 175 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-bunka-165mm-290.png&&&5&&&||&&&||&&&||@@@ mashgy21&&&ShimoGyuto210&&&Masakage Shimo Gyuto 210mm&&&Kurosaki’s Shimo line of knives, hand crafted for Masakage, are incredible performance instruments. The treatment of the White #2 core steel is some of the best we have seen. The steel is a pleasure to sharpen, takes a silky edge, exhibits little to no chipping and has excellent retention. Some of the more beautiful knives on the site, Masakage Shimo blades clad the W#2 core with soft iron Damascus hammered to resemble frost patterns on windows during the winter.

    The grind on these knives provides an example of some of the best convexing we have seen, which reaches an apex towards the middle of the blade’s height tapers from the heal section towards the tip which becomes flat ground, allowing it to perform very well when using the tip to fly through softer ingredients.

    The edge profile on the Shimo line is very flat with some nice belly towards the tip. These knives are begging to be push and pull cut and used for chopping. That said, there is certainly enough curvature to excel in rocking as well. Fairly light weight, the knife is nonetheless able to handle just about any ingredient put in front of it.

    It should be noted that both the core steel and the cladding are reactive. Indeed, the iron cladding on these blades is some of the more reactive cladding on our site. These knives should be kept dry and wiped clean during use.

    The Masakage Shimo 210mm gyuto is actually oversized at around 220mm, which we find to be an excellent length for this knife. As noted, it is capable of high performance through just about any ingredient and as such is a true athlete of a knife.

  • Brand: Masakage
  • Line: Shimo
  • Blacksmith: Yu Kurosaki
  • Construction: Hammer Forged
  • Core Edge Steel: White #2
  • HRC: 62
  • Cladding: Carbon Steel Damascus, Sand Blasted
  • Engraving: Hand Engraved
  • Weight: 4.6 oz (130 g)
  • Blade Length: 217 mm
  • Total Length: 364 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-210mm-327.png&&&5&&&||&&&||&&&||@@@ mashgy24&&&ShimoGyuto240&&&Masakage Shimo Gyuto 240mm&&&Masakage Shimo knives are handcrafted by Yu Kurosaki, an excellent young smith working out of Takefu Village. These knives are forged using White #2 steel which has received excellent treatment by the smith. The Shirogami #2 is wrapped with an iron Damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.

    The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients.

  • Brand: Masakage
  • Line: Shimo
  • Blacksmith: Yu Kurosaki
  • Construction: Hammer Forged
  • Core Edge Steel: White #2
  • HRC: 62
  • Cladding: Carbon Steel Damascus, Sand Blasted
  • Engraving: Hand Engraved
  • Weight: 5.5 oz (158 g)
  • Blade Length: 247 mm
  • Total Length: 403 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 51 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-240mm-343.png&&&5&&&||&&&||&&&||@@@ mashna16&&&ShimoNakiri&&&Masakage Shimo Nakiri 165mm&&&Masakage's Shimo series is the handiwork of Yu Kurosaki, one of the more prodigious young bladesmiths represented on our site. Working out of Takefu Village, Kurosaki has gained a reputation for crafting knives that are great all-around performers, exhibiting wonderfully convex geometrics through the middle of the blade, exceptionally thin grinds behind the edge, and world class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is deployed as the knives' core steel. The rendering of this popular alloy is outstanding. It begs for high levels of refinement, is easy to sharpen, can handle acute angles, and exhibits excellent retention.

    The Damascus cladding on the knife gives the line its moniker. Shimo, meaning "frost," is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.

    The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods.

  • Blacksmith: Yu Kurosaki
  • Brand: Masakage
  • Construction: San Mai, Hammer Forged
  • Location: Echizen, Japan
  • Steel: White #2
  • Cladding: Reactive Damascus
  • Edge Grind: 50/50
  • Handle: Ho Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.2 oz (148 g)
  • Blade Length: 161 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 58 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-nakiri-165mm-303.png&&&4.5&&&||&&&||&&&@@@ mashpe15&&&ShimoPetty150&&&Masakage Shimo Petty 150mm&&&The Masakage Shimo series of knives are rendered in White #2 carbon steel with a reactive iron Damascus cladding which, we might add, is seriously good looking. The knives are handmade by Yu Kurosaki, a young knife maker based out of Takefu Village that we are particularly excited about. His handling of W#2 in the Shimo is stellar. The knife can take a super silky edge has great retention characteristics, is easy to sharpen and very durable for the hardness it achieves. The symmetrical convex grind is extremely well done and gets very, very thin behind the edge. The fit and finish on this petty are very high. The handle is rendered in traditional, unstabilized magnolia wood with a more durable pakka wood ferrule. The edge is very sharp out of the box and has a fairly flat profile.

  • Weight: 2.6 oz (74 g)
  • Blade Length: 152 mm
  • Total Length: 279 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 29 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-petty-150mm-363.png&&&5&&&||&&&||&&&||@@@ mashsa17&&&ShimoSantoku&&&Masakage Shimo Santoku 170mm&&&Yu Kurosaki makes some of our most popular knives. His abilities with a wide variety of steels and finishes is quite amazing as witnessed in this lovely santoku. Masakage Shimo blades are made with White #2 steel as the core. They are then clad with a soft iron Damascus hammered to resemble frost patterns on windows during the winter. It should be noted that both the core steel and the cladding are reactive. In fact, the iron cladding on these blades is some of the more reactive on our site. These knives should be kept dry and wiped clean even during use.

    The santoku is 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. They are becoming more and more popular in Western kitchens due to the unique shape and smaller, easy-to-handle size. These knives are begging to be used for chopping and push-and-pull cutting.

    Fairly light in weight, the knife is nonetheless able to handle just about any ingredient put in front of it. The symmetrical convex grind and blade geometry on all of Kurosaki knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.

  • Brand: Masakage
  • Blacksmith: Yu Kurosaki
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • Cladding: Reactive Carbon Damascus Steel
  • Weight: 4.3 oz (122 g)
  • Blade Length: 171 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 46 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-santoku-170mm-376.png&&&5&&&||&&&||&&&||@@@ mayubu17&&&YukiBunka&&&Masakage Yuki Bunka 170mm&&&This 170mm bunka from the Masakage Yuki line is a handy, multipurpose kitchen knife with a unique and interesting profile. The knife is constructed of a Hitachi Shirogami #2 carbon steel core, a steel capable of taking incredibly keen edges, wrapped in an easy-to-care-for stainless steel cladding. The unique profile is accentuated by the refined yet rustic aesthetic and a high-quality fit and finish. Like all knives in the Masakage Yuki lineup, this knife is produced by Yoshimi Kato, a master blacksmith with decades of knife-making experience. Shirogami #2 is a carbon steel knife and will patina with normal use or corrode if neglected.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 4.5 oz (128 g)
  • Blade Length: 174 mm
  • Total Length: 319 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-bunka-170mm-317.png&&&5&&&||&&&||&&&||@@@ mayugy18&&&YukiGyuto180&&&Masakage Yuki Gyuto 180mm&&&The Masakage Yuki kitchen knives are made by renowned bladesmith Yoshimi Kato. He is the son of Hiroshi Kato, who helped found the Takefu Knife Village Cooperative. This is one of the most famous blade-making groups in Japan.

    The Yuki line is constructed from White #2 carbon steel. This is one of the most popular steels in the knife world, admired for its ability to take a very fine edge while being quite easy to sharpen. This inner core is clad with a softer stainless steel to add strength and durability to the blade. It also reduces the need for constant maintenance, although you will still need to care for the exposed edge to prevent corrosion. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.

    This is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package. The combination of the nashiji blade finish and that unique magnolia and red pakka wood handle add up to a knife with extremely good looks and capabilities.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 4.5 oz (128 g)
  • Blade Length: 180 mm
  • Total Length: 312 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 43 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-180mm-235.png&&&0&&&||&&&||&&&||@@@ mayugy21&&&YukiGyuto210&&&Masakage Yuki Gyuto 210mm&&&When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. As more enthusiasts and pros put these knives to the test, their reputation grew for their performance. This 210mm gyuto couples Hitachi Shirogami #2 steel, reputed to take one of the keenest edges available in cutlery, with a uniquely thin grind resulting in a delicate, high performance edge. While Shirogami #2 is a carbon steel and will patina with use, upkeep is easy with stainless steel cladding.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 5.3 oz (150 g)
  • Blade Length: 219 mm
  • Total Length: 359 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-210mm-268.png&&&5&&&||&&&||&&&||@@@ mayugy24&&&YukiGyuto240&&&Masakage Yuki Gyuto 240mm&&&This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Yoshimi Kato. It is constructed of a Shirogami #2 carbon steel core, clad in an easy-to-maintain stainless steel. Shirogami #2, known for keen edge taking, couples with the Yuki's incredibly thin grind to make the Yuki a purebred performer in the kitchen. Aesthetically, the Yuki is loaded with character, wearing a refined but rustic nashiji (pear skin) finish. Individual knives may vary from the posted specifications. The core steel of this knife is reactive and will patina with normal use.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 6.8 oz (193 g)
  • Blade Length: 244 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 51 mm
  • Photos by Gustavo Bermudez&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-240mm-377.png&&&5&&&||&&&||&&&||@@@ mayugy27&&&YukiGyuto270&&&Masakage Yuki Gyuto 270mm&&&270mm gyutos are brought to the kitchen to efficiently dispatch large volumes of product. This knife from the Masakage Yuki line offers the raw productivity of a 270mm gyuto with an extraordinarily thin grind, the keen edge taking of Shirogami #2 carbon steel, the easy upkeep of stainless steel cladding, and an elegant and characterful aesthetic. This knife is handmade by master blacksmith Yoshimi Kato and as with any handmade product, dimensions may vary from those posted.

  • Weight: 7.4 oz (210 g)
  • Blade Length: 274 mm
  • Overall Length: 428 mm
  • Thickness at Heel: 3.5 mm
  • Blade Height: 56 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-270mm-302.png&&&4&&&||&&&||&&&||@@@ mayuho15&&&YukiHonesuki&&&Masakage Yuki Honesuki 150mm&&&Honesuki knives are designed to excel at parting out poultry by nimbly working through the joints and separating the cuts. This honesuki, made by master blacksmith Kato san, is part of the Masakage Yuki series. Like all knives in the Yuki series, this honesuki is finished in a rustic and elegant nashiji (pear skin) finish. The knife is constructed with Shirogami #2 carbon steel at the cutting edge, a reactive steel that will patina with normal use, and a stainless steel cladding to ease maintenance.

  • Weight: 4.2 oz (118 g)
  • Blade Length: 155 mm
  • Total Length: 297 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 41 mm
  • Double-beveled 50/50 edge grind&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-honesuki-150mm-291.png&&&5&&&||&&&||&&&||@@@ mayukobu131&&&YukiKoBunka&&&Masakage Yuki Ko Bunka 135mm&&&The ko bunka knife is a versatile tool, excelling at a wide range of tasks from mincing shallots to breaking down a chicken. This 135mm ko bunka knife from the Masakage Yuki series features a Shirogami #2 carbon steel core, ensuring a razor-sharp edge capable of handling any kitchen task. Over time, the carbon steel will develop a patina, adding character to the blade, while its stainless steel cladding simplifies maintenance.

    Like all knives in the Masakage Yuki lineup, the 135mm ko bunka showcases a stunning nashiji (pear skin) finish, enhancing both its beauty and food release properties. As a handcrafted knife, each piece is unique, with slight dimensional variations that highlight the craftsmanship behind it.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2 (Shirogami #2)
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 2.5 oz (70 g)
  • Blade Length: 132 mm
  • Total Length: 259 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 34 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-268.png&&&0&&&||&&&||&&&@@@ mayuna16&&&YukiNakiri&&&Masakage Yuki Nakiri 165mm&&&Yoshimi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. The fine edge taking of Shirogami #2 coupled with the excellent grind on this knife yields an extremely high level of performance. Please note that individual knives may vary from the posted specifications and that the carbon core steel will darken with normal use.

  • Brand: Masakage
  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 5.8 oz (166 g)
  • Blade Length: 162 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 59 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-nakiri-165mm-409.png&&&5&&&||&&&||&&&@@@ mayupe12&&&YukiPetty120&&&Masakage Yuki Petty 120mm&&&Yoshimi Kato has many years of experience on display in this attractive, handmade 120mm petty knife. The knife is loaded with personality thanks to its nashiji (pear skin) finish and a high level of fit and finish. Edge taking is outstanding with a Hitachi Shirogami #2 carbon steel core. While upkeep is a breeze thanks to the knife's stainless steel cladding, the exposed core steel will darken in color with normal use. As with all handcrafted knives, these knives may vary from the posted specifications.

  • Weight: 1.8 oz (52 g)
  • Blade Length: 121 mm
  • Total Length: 248 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-120mm-323.png&&&5&&&||&&&||&&&||@@@ mayupe15&&&YukiPetty150&&&Masakage Yuki Petty 150mm&&&The petty knife is called upon for any number of tasks from mincing a shallot to parting out a chicken. The Shirogami #2 carbon steel in this 150mm petty from the Masakage Yuki series ensures that whatever edge is needed to perform any possible task, this knife will be able to deliver. The carbon steel core, which will patina with normal use, is clad in stainless steel to ease upkeep. Like all knives in the Masakage Yuki lineup, the 150mm petty has a beautiful nashiji (pear skin) finish. As a handcrafted knife, the Masakage Yuki knives may differ dimensionally from one another.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 2.2 oz (62 g)
  • Blade Length: 150 mm
  • Total Length: 278 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 30 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-150mm-350.png&&&4.5&&&||&&&||&&&||@@@ mayupe75&&&YukiPetty75&&&Masakage Yuki Petty 75mm&&&Short petty knives with Japanese/wa handles for use in hand are something of a rarity. Chef Knives To Go offers this small petty by master blacksmith Yoshimi Kato to fill that role. The knife wears the characteristic Masakage Yuki nashiji finish and a high degree of fit and finish. The knife features a Shirogami #2 carbon steel core and low maintenance stainless steel cladding. As a handmade knife, this specific examples of this petty may vary from the posted specifications. Please note that the exposed carbon steel core will patina with normal use and can rust if abused.

  • Weight: 1.6 oz (46 g)
  • Blade Length: 81 mm
  • Total Length: 206 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 27 mm
  • Handle Shape: Oval&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-75mm-195.png&&&4.5&&&||&&&||&&&||@@@ yukisantoku&&&YukiSantoku&&&Masakage Yuki Santoku 170mm&&&Masakage Yuki knives are made by the great Yoshimi Kato. This well-respected blade master is one of the founders of the Takefu Knife Village cooperative.

    Kato-san fashions the Yuki line out of the popular and well-loved White, or Shirogami, #2 steel. In this case, it is hardened to 62-63 HRC. This a wonderful alloy for kitchen knives, exhibiting the ability to take a super sharp cutting edge. Of course, this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.

    The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all-around cutting and slicing abilities of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 4.3 oz (124 g)
  • Blade Length: 172 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-santoku-170mm-171.png&&&5&&&||&&&||&&&||@@@ mayusu27&&&YukiSuji270&&&Masakage Yuki Sujihiki 270mm&&&Sujihikis are designed for effortless slicing, leaving perfect, clean cuts. This 270mm sujihiki from the Masakage Yuki line looks the part with its beautiful, characterful aesthetics. The knife also plays the part with a Shirogami #2 carbon steel core capable of taking any edge and stainless steel cladding for effortless upkeep. This knife is handmade by master blacksmith Kato and as with any handmade knife, the specifications will vary from knife to knife. The core steel is carbon on this knife and will darken during use.

  • Weight: 5.7 oz (162 g)
  • Blade Length: 271 mm
  • Total Length: 425 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 40 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-sujihiki-270mm-295.png&&&0&&&||&&&||&&&||@@@ mavggy181&&&MKOV-G180&&&Masutani Kokuryu VG10 Gyuto 180mm&&&Masutani Kokuryu Gyuto 180mm with blue wood handle. These are in high demand--limit two per customer.

    Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.

    The Masutani Gyuto 180mm is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.

    The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser-cut, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Blue Dyed Maple Wood
  • Weight: 4.7 oz (134 g)
  • Blade Length: 181 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-gyuto-180mm-22.png&&&5&&&||&&&||&&&@@@ masutani&&&MKOV-MiniSantoku&&&Masutani Kokuryu VG10 Mini Santoku 130mm&&&Limit 2 per customer.

    Masutani knives are among our top picks for high-quality blades that deliver incredible value. We're especially excited about their ability to break price-performance barriers, offering premium quality at an accessible price point.

    The Masutani knife features a VG10 stainless steel core--a high-carbon, stainless steel crafted by the renowned Takefu Special Steel Company. This steel is not only fully stainless but also boasts excellent edge retention, making it ideal for precise food preparation. Surrounding the core is a san-mai style cladding of softer stainless steel, beautifully finished with a hammered texture. The blade is ground with a deep blade path that exposes the VG10 steel along the edge, creating a striking hamon-like pattern.

    The knife's yo-style Western handle is crafted from blue-dyed maple wood and complemented by a stainless bolster, enhancing both its elegance and functionality. The result is a stunning, ergonomic design that's a pleasure to use.

    What truly sets Masutani apart is its performance at this price point. While it may benefit from a quick touch-up on your sharpening stone before use, the knife's cutting capabilities rival those of blades that cost twice as much. Whether you're a beginner exploring Japanese knives or shopping for a thoughtful gift for a budding chef or home cook, this knife is an outstanding choice.

    One of the best values you'll find--don't miss out on Masutani knives!

  • Blacksmith: Masutani San
  • Location: Echizen, Japan
  • Construction: San Mai
  • Cladding: Stainless Damascus, Hammered
  • Knife Type: Mini Santoku
  • Steel Type: VG10 (stainless steel)
  • Blade Hardness: HRC 60-62
  • Blade Type: Double-Edged Blade
  • Weight: 3.7 oz (104 g)
  • Blade Length: 130 mm
  • Total Length: 247 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm
  • Bolster: Stainless Steel
  • Handle Material: Blue Pakka Wood&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-mini-santoku-130mm-blue-152.png&&&0&&&||&&&||&&&@@@ masutani1&&&MKOV-N165&&&Masutani Kokuryu VG10 Nakiri 165mm&&&Masutani Kokuryu VG10 Tsuchime Damascus 165mm Nakiri. These are in high demand--limit two per customer.

    Our next addition to the new Masutani knife line is this excellent nakiri. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This nakiri is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.

    The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a dyed piece of hardwood, it creates a very attractive package.

    The shorter length of this nakiri is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser Cut, San Mai
  • Cladding: Hammered Stainless, Damascus
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western)
  • Weight: 5.5 oz (156 g)
  • Blade Length: 164 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-tall-nakiri-165mm-5.png&&&0&&&||&&&||&&&@@@ mavg1hadasa1&&&MKOV-S165&&&Masutani Kokuryu VG10 Santoku 165mm&&&The Masutani Kokuryu VG10 Tsuchime Damascus 165mm Santoku is handcrafted by Masutani-san, a respected blacksmith based in Echizen, Fukui Prefecture, and is known for offering exceptional quality and value. These knives are consistently popular—limit two per customer. This santoku is an excellent choice for home cooks and professional chefs seeking a knife that is easy to use, easy to maintain, and highly versatile for everyday prep.

    The blade features a VG10 stainless steel core, a steel developed specifically for kitchen knife production and prized for its balance of edge retention, toughness, and ease of sharpening. The VG10 core is clad in stainless steel with a hammered tsuchime finish and elegant Damascus patterning near the edge, resulting in excellent food release and an attractive appearance. The 165mm santoku length offers outstanding control in smaller kitchens and when working with vegetables, proteins, and general prep tasks, while the relatively short length provides a rigid, precise feel in use. A comfortable yo-style Western handle made from a single piece of rosewood completes the package.

    Care Instructions: This knife uses VG10 stainless steel with a thin, high-performance cutting edge. While stainless and easy to care for, avoid twisting the blade or cutting bones, frozen foods, or hard items to prevent chipping. Use only on soft wood or rubber cutting boards. Hand wash and dry promptly after use. Do not place in a dishwasher.

  • Made in Japan
  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser Cut, San Mai
  • Core Steel: VG10 Stainless
  • Cladding: Hammered Stainless, Damascus
  • Edge Grind: Even
  • Handle: Yo (Western), Single Piece Rosewood
  • Weight: 4.9 oz (142 g)
  • Blade Length: 170 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-santoku-165mm-45.png&&&0&&&||&&&||&&&@@@ mamovg1na16&&&MasuMorado-N165&&&Masutani Morado VG1 Nakiri 165mm&&&Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.

    The Masutani Nakiri is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.

    The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.

    Get unbeatable value with the Masutani Nakiri, one of the best deals on our site!

  • Maker: Masutani San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammered
  • Edge Steel: VG1 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Morado Wood Oval
  • Weight: 5.1 oz (144 g)
  • Blade Length: 160 mm
  • Total Length: 304 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-morado-vg1-nakiri-165mm-188.png&&&0&&&||&&&||&&&@@@ manavg1gy18&&&MVN-G180&&&Masutani Nashiji VG1 Gyuto 180mm&&&Introducing the Masutani VG1 Nashiji Gyuto 180mm--featuring a nice nashiji finish that is simple and elegant.

    These are in high demand--limit two per customer.

    The Masutani Gyuto is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive nashiji, or pear skin, finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.

    The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, San Mai
  • Cladding: Nashiji Stainless
  • Edge Steel: VG1 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Single Piece Rosewood
  • Weight: 4.9 oz (140 g)
  • Blade Length: 185 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-gyuto-180mm-46.png&&&0&&&||&&&||&&&@@@ manavg1na16&&&MVN-N165&&&Masutani Nashiji VG1 Nakiri 165mm&&&Introducing the Masutani Nashiji VG1 Nakiri 165mm

    Combining timeless design with outstanding functionality, the Masutani Nashiji Nakiri features a stunning nashiji (pear-skin) finish that exudes understated elegance.

    These knives are in high demand—limit two per customer.

    Crafted with a VG1 stainless steel core, this nakiri offers exceptional performance. VG1, also known as V Gold 1, is a high-carbon, molybdenum stainless steel produced by the renowned Takefu Special Steel Company. It's often compared to AUS-8 and VG10, boasting a balance of toughness and wear resistance that makes it a versatile and reliable choice. The blade’s san-mai construction encases the VG1 core in softer stainless steel, which is adorned with a beautifully hammered cladding for enhanced aesthetics. The grind showcases a deep blade path, revealing the VG1 edge with a hamon-like appearance that’s as striking as it is practical.

    The knife is paired with a yo-style Western handle crafted from rosewood and accented with a stainless bolster, delivering both comfort and a touch of sophistication. This nakiri isn’t just an excellent value—it’s a standout performer. It rivals knives at twice the price.

    An ideal choice for beginners exploring Japanese knives or as a thoughtful gift for home cooks and student chefs, the Masutani Nashiji VG1 Nakiri 165mm offers premium quality and usability without breaking the bank.

    Simply put, this is one of the best values you’ll find on our site!

  • Maker: Masutani
  • Location: Echizen, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Stainless
  • Edge Steel: VG1
  • HRC: 60
  • Handle: Rosewood Western
  • Weight: 5.6 oz (160 g)
  • Blade Length: 164 mm
  • Total Length: 294 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-nakiri-165mm-48.png&&&0&&&||&&&||&&&@@@ mav1nasa16&&&MVN-S165&&&Masutani Nashiji VG1 Santoku 165mm&&&Introducing Masutani Nashiji VG1 Santoku 165mm. It offers a nice nashiji finish that is simple and elegant.

    These are in high demand--limit two per customer.

    The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.

    The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, San Mai
  • Cladding: Nashiji Stainless
  • Edge Steel: VG1 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Single Piece Rosewood
  • Weight: 4.8 oz (136 g)
  • Blade Length: 169 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nashiji-santoku-165mm-5.png&&&0&&&||&&&||&&&@@@ mavg1gy18&&&MVRED-G180&&&Masutani VG1 Gyuto 180mm Red&&&These are in high demand--limit two per customer.

    Our third addition to the new Masutani knife line is this great mini gyuto. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our ever-growing catalog of kitchen knives and they are gaining favorable reviews from our customers. This great-looking gyuto is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.

    The knife featured here is made from VG1 stainless steel. It is a close cousin to the very popular VG-10 steel found in many commercial kitchen knives made by the "big boys" of the Japanese knife industry. Unlike VG-10, VG1 contains nickel. However, the steel properties are very similar to VG-10 with maybe slightly less stain resistance but just as much durability and ease of sharpening. The inner core is clad in a softer stainless steel which helps protect the VG1 steel while increasing the stain resistance of the blade. The cladding receives a very attractive hammered finish which, together with the lovely yo-style Western handle made from a single piece of rosewood, creates a very attractive package.

    The shorter length of this gyuto is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser Cut, San Mai
  • Cladding: Hammered Stainless
  • Edge Steel: VG1 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Single Piece Rosewood
  • Weight: 4.9 oz (140 g)
  • Blade Length: 185 mm
  • Total Length: 311 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-red-gyuto-180mm-28.png&&&4.5&&&||&&&@@@ mav1mosa17&&&MasuMorado-S170&&&Masutani VG1 Morado Santoku 170mm&&&Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.

    The Masutani Santoku is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.

    The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.

    Get unbeatable value with the Masutani Santoku, one of the best deals on our site!

  • Maker: Masutani San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammered
  • Edge Steel: VG1 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Morado Wood Oval
  • Weight: 4.2 oz (118 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-morado-vg1-santoku-170mm-82.png&&&5&&&||&&&||&&&@@@ mavg1na16red&&&MVRED-N165&&&Masutani VG1 Nakiri 165mm Red&&&These are in high demand — limit 2 per customer.

    Masutani knives come from a small blacksmith shop in Echizen, Fukui Prefecture, known for producing exceptional blades at incredibly reasonable prices. We’re consistently impressed by the performance and value these knives deliver.

    Crafted from VG1 stainless steel, this blade meets the four essential criteria for high-quality knives: excellent hardness, toughness, wear resistance, and corrosion resistance. Originally developed for both kitchen knives and professional shears, VG1 is well-suited to demanding daily use.

    The nakiri is designed specifically for vegetable prep. Its tall profile and flat edge make it ideal for push cutting, while the thin blade glides effortlessly through produce. The stainless cladding helps protect the VG1 core and boosts overall stain resistance. A hand-hammered finish adds a refined, artisanal touch.

    This version features a yo-style (Western) handle made from solid rosewood with a stainless bolster that enhances both comfort and appearance. For a knife in this price range, the quality and cutting performance are truly impressive — and we think you’ll agree.

  • Maker: Masutani
  • Location: Echizen, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Stainless
  • Edge Steel: VG1
  • HRC: 60
  • Handle: Rosewood Western
  • Weight: 5.1 oz (144 g)
  • Blade Length: 163 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nakiri-165mm-red-196.png&&&0&&&||&&&||&&&@@@ mavg1sa17&&&MVRED-S170&&&Masutani VG1 Santoku 170mm Red&&&These are in high demand. Limit 2 per customer. Masutani is a newer line of knives we are beginning to carry, and are we excited! We get particularly excited about knives that break the price performance barriers and provide a high level of quality.

    The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than either AUS-8 or its high end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path which exposes the VG1 steel at the edge resulting in a nice hamon-like appearance.

    The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser Cut, San Mai
  • Cladding: Hammered Stainless
  • Edge Steel: VG1 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Single Piece Rosewood
  • Weight: 4.8 oz (138 g)
  • Blade Length: 170mm
  • Total Length: 297 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-santoku-170mm-red-123.png&&&5&&&||&&&||&&&@@@ mavg1na16&&&MVRED-TallNakiri&&&Masutani VG1 Tall Nakiri Red&&&These are in high demand. Limit 2 per customer.

    Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.

    The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.

    Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.

    The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too!

  • Maker: Masutani
  • Location: Echizen, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Stainless
  • Edge Steel: VG1
  • HRC: 60
  • Handle: Rosewood Western
  • Weight: 5.8 oz (166 g)
  • Blade Length: 163 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nakiri-165mm-red-125.png&&&5&&&||&&&||&&&@@@ mavggy18&&&MVBLACK-G180&&&Masutani VG10 Damascus Gyuto 180mm Black&&&These are in high demand--limit two per customer.

    This line from Masutani san features VG10 stainless steel. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our CKTG store, but they are already gaining some very favorable reviews for providing really good quality products at some incredibly low prices. This particular gyuto is a perfect choice for home cooks or pro chefs looking for an easy-to-use and low-maintenance knife. One that will not require large work surfaces or spaces. And one that will be nimble and easy to control.

    The basic profile is that of a pretty standard gyuto. A small flat area at the back with a gently curved belly. As such, it will be a good choice for cutting styles of all kinds. The blade has a softer stainless steel outer cladding to enhance protection, aid with food release, and increase the aesthetic appeal. A black pakka wood single-piece western-style handle is mated to the stainless bolster and attached with two stainless pins.

    This knife is easily one of the best values on our site!

  • Maker: Masutani
  • Location: Echizen, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Damascus
  • Edge Steel: VG10
  • HRC: 60
  • Handle: Black Pakka Wood
  • Weight: 4.4 oz (126 g)
  • Blade Length: 180 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm
  • Photos by Gustavo Bermudez&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-black-gyuto-180mm-7.png&&&5&&&||&&&||&&&@@@ masutanivg10&&&MVBLUE-G180&&&Masutani VG10 Damascus Gyuto 180mm Blue&&&Masutani is one of our favorite lines of good value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.

    This Masutani is constructed with a core of VG10 stainless steel. VG10 is a high-carbon stainless steel manufactured by Takefu Special Steel Company. It is fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground very well, which makes for excellent cutting action.

    The knife has a Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. This is a perfect choice for someone looking for the best bang for the buck that cuts great and is easy to care for and sharpen. It would also make a wonderful gift.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser Cut, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Blue Dyed Maple Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 182 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-gyuto-180mm-blue-51.png&&&0&&&||&&&||&&&@@@ mavgmisa&&&MVBLUE-MiniSantoku&&&Masutani VG10 Damascus Mini Santoku 130mm Blue&&&Limit 2 per customer.

    Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.

    This mini santoku is constructed with a core of VG10 stainless steel. VG10 is a high-carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.

    The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy-to-maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Blue Dyed Maple Wood
  • Weight: 3.5 oz (100 g)
  • Blade Length: 130 mm
  • Total Length: 246 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-mini-santoku-130mm-5.png&&&0&&&||&&&||&&&@@@ mavgdana16&&&MVBLACK-N165&&&Masutani VG10 Damascus Nakiri 165mm Black&&&These are in high demand--limit two per customer.

    It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.

    Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.

    The nakiri that we are featuring here is pretty standard fare as far as overall dimensions go. They are naturally thin knives, created to perfectly slice through vegetables and fruits of all hardnesses. It has an average length blade at 165mm and occupies the midpoint of the scale in terms of height. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.

    All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.

  • Maker: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • HRC: 60
  • Handle: Black Pakka Wood Western
  • Weight: 5.7 oz (162 g)
  • Blade Length: 163 mm
  • Total Length: 306 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-nakiri-165mm-black-210.png&&&5&&&||&&&||&&&@@@ mavgnabl&&&MVBLUE-N165&&&Masutani VG10 Damascus Nakiri 165mm Blue&&&Limit 2 per customer.

    Masutani VG10 Nakiri with blue wood handle. Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.

    The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a beautiful Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.

    The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.

    Simply one of the best values on our site!

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Blue Dyed Maple Wood
  • Weight: 5.4 oz (152 g)
  • Blade Length: 162 mm
  • Total Length: 295 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 45 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-nakiri-165mm-blue-293.png&&&5&&&||&&&||&&&@@@ mavgdasa16&&&MVBLACK-S165&&&Masutani VG10 Damascus Santoku 165mm Black&&&These are in high demand--limit two per customer.

    It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.

    Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.

    The 165mm santoku is a wonderful all-around knife for pretty much any chef wanting a shorter length blade coupled with a tall profile and robust, stiff tip. These are knives that can replace a standard gyuto or western chef, especially where space or smaller cutting surfaces prevail. Santoku translates into three virtues, which are regarded as slicing, dicing, and chopping -- duties that this knife will perform with aplomb.

    This particular example is fairly average in its dimensions and weight, but certainly not in its outstanding value or performance. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.

    All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, San Mai
  • Cladding: Damascus Stainless
  • Edge Steel: VG10 Stainless
  • Edge Grind: Even
  • Handle: Yo (Western) Black Pakka Wood
  • Weight: 4.8 oz (136 g)
  • Blade Length: 169 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-black-115.png&&&5&&&||&&&||&&&@@@ mavgdasa16bl&&&MVBLUE-S165&&&Masutani VG10 Damascus Santoku 165mm Blue&&&Masutani VG10 Santoku with Blue Dyed Maple Wood Handle. Limit two per customer.

    Masutani is one of our favorite lines for delivering exceptional value, and this santoku is a great example of how they consistently break the price-to-performance barrier. It offers solid craftsmanship, attractive finishes, and performance that punches well above its cost, making it a dependable choice for everyday kitchen use.

    The blade features a VG10 stainless steel core produced by Takefu Special Steel, known for good edge retention and easy maintenance. The VG10 core is clad in softer stainless steel using san mai construction, which adds toughness and allows for a clean, attractive finish. A deep grind exposes the VG10 at the edge, creating a subtle hamon-like appearance while keeping the knife thin and efficient in use.

    This knife is fitted with a yo-style Western handle made from blue dyed maple wood with a stainless bolster, giving it a comfortable, familiar feel with a bit of added weight and balance. It may benefit from a light touch-up on your favorite stone out of the box, but once dialed in, it performs on par with many knives costing significantly more. This is an excellent option for beginners looking for an easy-to-maintain Japanese knife and also makes a thoughtful gift for a home cook or student chef.

  • Blacksmith: Masutani
  • Location: Echizen, Japan
  • Construction: Laser cut, san mai
  • Cladding: Damascus stainless
  • Edge steel: VG10 stainless
  • Edge grind: Even
  • Handle: Yo (Western), blue dyed maple wood
  • Weight: 4.7 oz (133 g)
  • Edge length: 170 mm
  • Total length: 297 mm
  • Spine thickness at base: 2 mm
  • Blade height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-blue-214.png&&&0&&&||&&&||&&&@@@ makovgdatana&&&MVBLUE-TallNakiri&&&Masutani VG10 Damascus Tall Nakiri 165mm Blue&&&Limit two per customer.

    Experience the Masutani difference - where value meets unmatched quality. We're always on the lookout for knives that redefine the balance between price and performance. With the Masutani, you get a cutting-edge masterpiece without the hefty price tag.

    Crafted at its core from VG10 stainless steel by the renowned Takefu Special Steel Company, this knife exemplifies durability. VG10 is celebrated for its high carbon content, ensuring both longevity and remarkable edge retention for culinary excellence. Encased in a softer stainless steel in the unique san-mai style, the knife receives an exquisite finish. A meticulously ground deep blade path reveals the VG10 steel edge, giving it an enchanting hamon-like allure.

    Elevate your kitchen aesthetics with its blue-dyed maple wood handle, presented in a modern yo-style Western design, complemented by a sleek stainless bolster. Every detail converges to enhance the knife's aesthetic appeal.

    We were taken aback by the performance this affordably-priced knife delivers. Although it might benefit from an initial sharpening to unlock its true prowess, it's poised to rival knives that come with double its price tag. It's an ideal pick for novices eager to embrace the simplicity of a Japanese knife or a cherished gift for budding chefs and home cooks.

  • Blacksmith: Masutani San
  • Location: Echizen, Japan
  • Construction: San Mai
  • Cladding: Stainless Damascus
  • Knife Type: Tall Nakiri
  • Steel Type: VG10 (stain-resistant steel)
  • Blade Hardness: HRC 60-62
  • Blade Type: Double-Edged Blade
  • Weight: 5.5 oz (156 g)
  • Blade Length: 163 mm
  • Total Length: 296 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Bolster: Stainless Steel
  • Handle Material: Blue Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-tall-nakiri-blue-165mm-7.png&&&5&&&||&&&||&&&@@@ mabl2nabu16s&&&MA2-B15W&&&Matsubara Blue #2 Nashiji Bunka 160mm&&&Matsubara Blue #2 Nashiji Bunka 160mm. In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work, like preparing garnishes.

    Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named for the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.

    A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Weight: 5.0 oz (142 g)
  • Blade Length: 160 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 45 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-160mm-144.png&&&0&&&||&&&||&&&||@@@ mawh1bu15&&&MA2-B17W&&&Matsubara Blue #2 Nashiji Bunka 170mm&&&Matsubara knives are made by Tanaka-san in Nagasaki, Japan — a region with a long tradition of blade making that extends well beyond the more famous knife centers to the north. In the south of Japan this style of knife is known as a hakata, but most cooks outside Japan will recognize it immediately as a bunka — a compact, tall-bladed knife with a distinctive reverse tanto tip that has become one of the most popular formats in the Japanese kitchen. Tanaka-san hammer-forges each blade by hand, and it shows in the fit, finish, and cutting feel.

    This bunka is built around a Blue #2 carbon steel core — also known as Aogami #2, meaning blue paper steel, named after the paper that wraps the steel bars when delivered to the blacksmiths. Blue #2 is prized for its ability to take a very sharp edge, hold it well, and be hardened to a higher degree than many other carbon steels. The softer jigane cladding is finished in a nashiji — meaning pear skin — stainless pattern that gives the blade a beautiful, subtly textured appearance and helps food release cleanly during prep. At 172mm with a generous 53mm blade height this knife commands the cutting board with excellent knuckle clearance. The reverse tanto tip excels at detail work, garnishes, and getting into tight spaces, while the flat profile is perfectly suited to push cutting and chopping. The walnut octagonal handle completes a knife that is both elegant and deeply functional.

    What Customers Are Saying:
    Customers are immediately struck by how light and agile this knife feels despite its impressive blade height. One reviewer put it through paper-thin slices of tomatoes, potatoes, and cucumbers and found it required almost no effort to control — the pinch grip on the heel delivering absolute precision for fine detail work. The Blue #2 steel holds its edge remarkably well, with only occasional honing needed even after sustained daily use. The overall consensus is that this is a stunning knife that delivers far beyond what its price would suggest.

    Care Instructions:
    Blue #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only. Each knife is made by hand so measurements may vary.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-175mm-255.png&&&5&&&||&&&@@@ mag3tana21&&&MA2-C21W&&&Matsubara Blue #2 Nashiji Cleaver 210mm&&&The Matsubara Blue #2 Nashiji Cleaver combines rustic beauty with exceptional cutting performance. Forged by blacksmith Katsuto Tanaka in Omura City, this cleaver reflects the distinctive style and bold character of his blades. Tanaka-san has become well known for producing beautiful, confident tools with refined forging work and expressive finishes, and this cleaver continues that tradition.

    The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.

    The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with ease and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.

    Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.

    Each knife is made by hand, so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Location: Omura City, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even
  • Weight: 11.7 oz (330 g)
  • Blade Length: 218 mm
  • Total Length: 363 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 85 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • No saya for this item&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-cleaver-210mm-148.png&&&5&&&||&&&||&&&||@@@ mabl2nabu171&&&MA2-F18W&&&Matsubara Blue #2 Nashiji Funayuki 180mm&&&In the south of Japan these funayuki knives are popular for home cooking. They are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate tip makes them very useful for small or intricate work like preparing garnishes.

    Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.

    A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. For care, wash the blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • HRC: 62-63
  • Weight: 5.2 oz (150 g)
  • Blade Length: 180 mm
  • Total Length: 322 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height at Heel: 53 mm
  • Handle Type: Walnut Octagonal
  • The felt guard fits better than any of the sayas we carry

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-funayuki-180mm-288.png&&&5&&&||&&&||&&&||@@@ mabl2nafu18&&&MA2-F18B&&&Matsubara Blue #2 Nashiji Gyuto 180mm&&&Matsubara Blue #2 Nashiji Gyuto 180mm.This 180mm gyuto is used to cut and slice a variety of ingredients, be they vegetables, proteins, or fish.

    The Matsubara Gyuto is made from the very popular Aogami 2 carbon steel. It is hardened to 62 HRC. This highly rated steel is given a cladding of soft stainless steel using a technique known as san-mai. “San mai” translates as three flat things and it is a well-used method of laminating a core steel on both sides with a different metal. The laminate is given a nashiji, or pear skin, finish. This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core.

    The blade is attached to a finely crafted octagonal handle made from rosewood.

    Each knife is made by hand so measurements may vary.

  • Weight: 5.6 oz (159 g)
  • Blade Length: 182 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 47 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-180mm-141.png&&&0&&&||&&&||&&&||@@@ mabl2nagy21&&&MA2-G21W&&&Matsubara Blue #2 Nashiji Gyuto 210mm&&&The Matsubara Blue #2 knives combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.

    Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.

    The Matsubara Blue #2 Nashiji Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence inspiring. It comes with a very nice walnut octagonal handle.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even
  • Weight: 6.3 oz (180 g)
  • Blade Length: 215 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 55 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-210mm-496.png&&&5&&&||&&&||&&&||@@@ mabl2naksgy2&&&C3670&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith and owner of Matsubara Hamono, located outside Nagasaki, Japan. With centuries of knife and tool making behind the company, their work reflects a deep tradition of craftsmanship paired with excellent cutting performance. This gyuto draws inspiration from the classic Sabatier profile—a shape prized for its versatility, smooth rocking motion, and balanced feel. Matsubara’s take delivers that familiar profile with a distinctly Japanese execution and finish.

    At the core is Blue #2 high carbon steel from Hitachi, known for its fine grain, excellent edge retention, and ability to take a very sharp edge. The blade is clad in stainless steel, leaving only the polished edge exposed and reactive, which helps reduce maintenance while preserving the benefits of carbon steel. The hand-applied nashiji finish not only gives the knife a rustic, attractive look but also aids in food release. As with most harder carbon steels, care should be taken to avoid bones, frozen foods, or hard squash to prevent chipping.

    The knife is fitted with an octagonal burnt oak handle finished in Urushi lacquer, offering a comfortable grip and a unique, traditional appearance. Fit and finish are excellent, and each knife carries the small variations that come from true hand craftsmanship.

    What Customers Are Saying: Owners consistently praise this knife for its blend of performance and character. Customers note excellent out-of-the-box sharpness and strong cutting feel, along with better-than-expected corrosion resistance for a carbon core blade. The burnt oak Urushi handle receives particular attention for its craftsmanship and how well it complements the rustic nashiji finish. Some mention that the wa-style 240mm feels larger than a western equivalent, but most quickly come to appreciate the added length and versatility. Minor feedback includes a desire for slightly more rounding on the spine and choil, though overall comfort remains high.

    Care Instructions: Hand wash and dry immediately after use. Avoid cutting hard items such as bones or frozen food. Dry thoroughly before storage to prevent rust on the exposed edge.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Location: Nagasaki, Japan
  • Blacksmith: Tanaka-san
  • Construction: San Mai
  • Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Finish: Nashiji (Hand Applied)
  • Knife Type: Gyuto
  • Edge Grind: Even (50/50)
  • Engraving: Hand Engraved
  • Weight: 6.7 oz (190 g)
  • Blade Length: 243 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 50 mm
  • Handle: Burnt Oak with Urushi Finish (octagonal)

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-240mm-712.png&&&5&&&||&&&||&&&||@@@ mabl2nagy24&&&MA2-G24W&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.

    Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.

    The Matsubara Blue #2 Nashiji Gyuto 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even
  • Weight: 7.8 oz (221 g)
  • Blade Length: 240 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 60 mm
  • Handle: Walnut Octagonal
  • Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
  • Photos by Gustavo Bermudez

    &&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-240mm-660.png&&&5&&&||&&&||&&&||@@@ mabl2naho15&&&MA2-H15W&&&Matsubara Blue #2 Nashiji Honesuki 160mm&&&We honestly did not know what to call this knife! What we do know is that it is a super utility knife that is like a cross between a bunka and a honesuki. Honesuki knives are made to portion out poultry and this knife makes breaking down chickens a breeze. But now enter the bunka part, as this knife can be used for many other tasks in the kitchen as well. Also unlike many honesukis, this one is evenly ground on both sides of the blade so it's good for a left- or right-handed user.

    Tanaka-San lives and works with his entire family on a compound that includes his house, retail store, and blacksmith shop outside Nagasaki. He is a very talented and hard-working smith. Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. He then forge welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. Even though the cladding is stainless, these knives must be kept clean and dry to avoid corrosion to the exposed core. The cladding is given a really lovely nashiji, or pear skin, finish. The hammer marks you see on these blades are real and not stamped with a press.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Location: Nagasaki, Japan
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Knife Type: Honesuki
  • Edge: Even
  • Engraving: Hand Engraved
  • Weight: 4.2 oz (120 g)
  • Blade Length: 160 mm
  • Total Length: 292 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm
  • Handle: Walnut Octagonal
  • Please note that Mr. Tanaka puts a notch in the tang; this is done on purpose and is not an installation mistake.

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-honesuki-160mm-240.png&&&5&&&||&&&||&&&||@@@ mabl2nakicl1&&&MA2-C18W&&&Matsubara Blue #2 Nashiji Kiri Cleaver 190mm&&&This excellent knife is handcrafted by Matsubara in Nagasaki, Japan, and features a core of Aogami #2 carbon steel. Blue #2 is one of the most respected Japanese cutlery steels because it takes a very fine edge, holds it well, and offers an excellent balance of sharpness, toughness, and edge retention. The core steel is clad in stainless steel in a san mai construction with a rugged nashiji finish, giving you much easier daily care while still delivering the lively cutting feel that makes carbon steel so rewarding to use.

    This kiri cleaver is a clever hybrid that blends the thin cutting performance and nimble tip of a bunka with the generous height and board clearance of a tall cleaver. It excels on vegetables, herbs, boneless proteins, and any prep where extra blade height adds comfort and control. The tall profile is especially appealing for cooks with larger hands or anyone who enjoys the confidence and versatility of a broader blade without the heavy, thick feel of a traditional cleaver.

    Customer feedback on this knife has been exceptional. Users consistently praise the thin grind and effortless cutting feel, noting how it glides through vegetables and handles large prep with ease. The extra height is a standout feature, especially for those with larger hands, offering comfort and clearance that many knives lack. Fit and finish receive high marks, and many customers mention how striking the knife looks in person. Overall, it’s described as a powerful, nimble, and highly satisfying tool that often becomes a favorite in the kitchen.

    We are always on the lookout for unusual knives that bring real performance to the table, and the Matsubara Blue #2 Nashiji Kiri Cleaver does exactly that. It is distinctive, beautifully finished, and highly functional in daily kitchen use. This knife was created in response to customer feedback, and we think Matsubara absolutely nailed the concept.

    Care Instructions: Blue #2 is reactive carbon steel, so hand wash and dry the edge promptly after use. The stainless cladding makes maintenance easier, but the exposed core steel can still develop patina or rust if left wet. Do not cut hard, frozen, or twisting foods.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Nashiji Stainless
  • Edge Steel: Blue #2 Carbon Steel
  • Edge Grind: Even
  • Weight: 7.8 oz (222 g)
  • Blade Length: 191 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 79 mm
  • Handle: Walnut Octagonal

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiri-cleaver-190mm-335.png&&&5&&&||&&&||&&&||@@@ mabl2naki21&&&MA2-K21W&&&Matsubara Blue #2 Nashiji Kiritsuke 210mm&&&The Matsubara Blue #2 Nashiji Kiritsuke 210mm has, like most kiritsuke style gyutos, a profile that is quite flat from the heel to about two-thirds along to the end. It then transitions into a gentle curve to the kiritsuke tip. The blade length is a medium 212mm, which is perfectly proportioned to the 48mm height. Of course, the outstanding physical feature is the reverse tanto tip. Not only does this result in a knife with a flatter profile but also one with more blade-forward weight distribution. This is a fairly robust blade that will appeal to users looking for a knife that feels solid and stiff.

    The Blue #2 core steel is a very popular carbon material with the same carbon content as white steel #2, but with additional elements, chromium and tungsten. With these additional ingredients, Blue #2 blades often display better edge retention and durability. The outer stainless steel cladding aids in rust prevention and ease of general maintenance.

    Fourth-generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. We're big fans of Tanaka San's work. This handcrafted knife is truly a family affair with mother, son, grandson, and wife assisting Mr. Tanaka when making these knives.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Location: Nagasaki, Japan
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even, Double Bevel
  • Engraving: Hand Engraved
  • Weight: 5.8 oz (166 g)
  • Blade Length: 215 mm
  • Total Length: 364 mm
  • Spine Thickness at Base: 3.25 mm
  • Blade Height: 49 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-210mm-352.png&&&4.5&&&||&&&||&&&||@@@ mabl2naki24&&&MA2-K24W&&&Matsubara Blue #2 Nashiji Kiritsuke 240mm&&&There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto.

    Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work. Unlike many of the breed, the Matsubara Blue #2 Nashiji Kiritsuke is a double bevel design so users whether right- or left-handed will be able to enjoy the virtues of the incredibly useful and fun to use knife.

    This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The nashiji is a hand-applied finish that helps with food release while adding a great look to this finely crafted blade. The hammer marks you see on these blades are made in the forging process and not stamped with a press.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Location: Nagasaki, Japan
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even
  • Engraving: Hand Engraved
  • Weight: 7.5 oz (212 g)
  • Blade Length: 243 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 52 mm
  • Handle: Walnut Octagonal
  • Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
  • The felt guard is a better fit than any of the sayas we carry.

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-240mm-406.png&&&5&&&||&&&||&&&||@@@ mabl2nana16&&&MA2-N16W&&&Matsubara Blue #2 Nashiji Nakiri 165mm&&&4th generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago. The same age-old techniques are being used today in the production of knives and tools bearing this historic name.

    The nakiri featured here is constructed from Aogami 2 carbon steel. The alloy is known for its outstanding edge life and toughness. The core steel is covered san-mai style with soft stainless steel which is given a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes maintenance so much easier.

    The growing popularity of nakiri knives in the West is a testament to their outstanding abilities and great looks. They are the ultimate vegetable cutters. Boasting a very flat profile and tall blade height, they are perfect for push cutting and chopping. This is a fairly middle-of-the-road blade in terms of size and weight so it should please most users.

    Paired with a nice walnut octagonal handle, this is a knife to both use and admire.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Tanaka San
  • Location: Omura, Nagasaki Prefecture.
  • Construction: San Mai, Hammer Forged
  • Steel: Blue #2
  • Weight: 5.9 oz (168 g)
  • Blade Length: 161 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 58 mm
  • HRC: 62
  • Handle: Walnut Octagonal
  • Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-nakiri-165mm-592.png&&&5&&&||&&&||&&&@@@ mag3nasa18&&&MA2-S17W&&&Matsubara Blue #2 Nashiji Santoku 180mm&&&Matsubara Blue #2 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.

    The knife you see here is a santoku made with high-quality carbon steel called Blue #2. It's a steel well known in Japan that takes a nice sharp edge. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a nashiji ("pear skin") finish.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki, Japan
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Engraving: Hand Engraved by Mr. Tanaka
  • Weight: 5.0 oz (144 g)
  • Blade Length: 173 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 53 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-santoku-180mm-153.png&&&5&&&||&&&||&&&||@@@ mabl2naki241&&&MA2-J24W&&&Matsubara Blue #2 Nashiji Sujihiki 240mm&&&This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.

    Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.

    The Matsubara Blue #2 Nashiji Sujihiki 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm sujihiki. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even
  • Weight: 5.8 oz (164 g)
  • Blade Length: 248 mm
  • Total Length: 398 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 38 mm

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-sujihiki-240mm-147.png&&&0&&&||&&&||&&&||@@@ mabl2nasu27&&&MA2-J27W&&&Matsubara Blue #2 Nashiji Sujihiki 270mm&&&This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.

    Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.

    The Matsubara Blue #2 Nashiji Sujihiki 270mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even
  • Weight: 6.0 oz (172 g)
  • Blade Length: 272 mm
  • Total Length: 420 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 41 mm
  • Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-sujihiki-270mm-120.png&&&0&&&||&&&@@@ mabl2wafatan&&&MA2-N18W&&&Matsubara Blue #2 Nashiji Tall Nakiri 175mm&&&Matsubara Blue #2 Nashiji Tall Nakiri 175mm is a tall, powerful “tweener” knife that sits between a nakiri and a small Chinese cleaver. The extra blade height gives it excellent chopping power and knuckle clearance, while the profile still feels nimble and easy to control for vegetable prep.

    This knife is hammer forged by Mr. Tanaka in Nagasaki, Japan with a Blue #2 carbon steel core and stainless nashiji cladding. Blue #2 is a favorite among Japanese knife fans because it takes a very sharp edge, holds it well, and sharpens easily on water stones. The stainless cladding helps reduce maintenance on the sides of the blade, while the exposed carbon steel edge will patina with use.

    Customers Are Saying: Customers praise this knife for its excellent cutting action, edge retention, and fit and finish. One longtime user said it “chops like a laser” and still performs beautifully after years of work use, while another called it a great knife and well worth the money.

    Care Instructions: The exposed Blue #2 carbon steel edge can rust if left wet. Wash and dry the knife by hand after use, especially along the edge. Do not put it in the dishwasher, and avoid cutting bones, frozen food, or other hard items.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Nashiji Stainless
  • Edge Steel: Blue #2 Carbon Steel
  • Edge Grind: Even
  • Weight: 8.5 oz (242 g)
  • Blade Length: 170 mm
  • Total Length: 328 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 76 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-175mm-153.png&&&5&&&||&&&||&&&||@@@ mabl2natanau&&&MA2-N18U&&&Matsubara Blue #2 Nashiji Tall Nakiri Urushi&&&This Matsubara Blue #2 Nashiji Tall Nakiri is a perfect tweener knife that sits comfortably between a traditional Japanese nakiri and a Chinese-style cleaver. It delivers powerful chopping performance while remaining nimble and easy to control. The compact profile and well-balanced weight make it a versatile choice for both professional chefs and home cooks looking to handle a wide range of prep tasks with confidence.

    The blade is constructed using Blue #2 carbon steel—one of the most respected alloys in Japanese knife making—offering excellent edge retention, durability, and ease of sharpening. The stainless cladding helps protect the reactive core and reduces maintenance while giving the knife a handsome nashiji (pear-skin) finish. Each blade is hand-forged by Mr. Tanaka in Nagasaki, showcasing traditional craftsmanship and attention to detail.

    Whether you are slicing and dicing vegetables, trimming proteins, or doing light butchery, this knife excels at cutting with precision and power. The tall blade offers plenty of knuckle clearance, and the thick spine adds heft for clean, confident cuts. Finished with a beautiful octagonal oak handle with a burnt urushi finish, this knife is as striking in appearance as it is in performance.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Nashiji Stainless
  • Edge Steel: Blue #2 Carbon Steel
  • Edge Grind: Even
  • Weight: 8.8 oz (250 g)
  • Blade Length: 168 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 72 mm
  • Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-urushi-51.png&&&0&&&||&&&||&&&||@@@ mabl2natape1&&&MA2-T12W&&&Matsubara Blue #2 Nashiji Tall Petty 120mm&&&Matsubara knives are made by Katsuko Tanaka, the owner and principal blacksmith of this well-known shop located in Omura in the Nagasaki Prefecture. Tanaka-san hand-forges these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel protects the inner core of Aogami 2 steel and adds a level of dampening to the blade, which reduces the chances of fractures while making the blade easier to maintain. Even so, these knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.

    Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller-than-usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle, which adds a nice balance in hand and the eye. All around, this knife is a fun and functional kitchen tool.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge: Even
  • Weight: 2.5 oz (72 g)
  • Blade Length: 120 mm
  • Total Length: 248 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 36 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-petty-130mm-197.png&&&5&&&||&&&||&&&||@@@ mabl2wafabu1&&&MA2-B17VU&&&Matsubara Blue #2 Wavy Face Bunka 175mm&&&The bunka is the format that brought many collectors to the Matsubara Wavy Face line in the first place. The reverse tanto tip opens up fine cutting work that a rounded knife cannot manage, the flat heel delivers full board contact on push cuts, and the tall blade gives genuine knuckle clearance through high-volume prep. Katsuto Tanaka builds this one at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a blacksmithing family four generations deep whose craft traces its origins back over 800 years. The Blue #2 (Aogami 2) core is forge-welded san-mai into stainless cladding and finished with the hand-hammered wavy face surface that defines this line.

    At 175mm blade length, 53mm height, and 158g, this is a substantial bunka - deliberately sized for cooks who want a knife that feels solid and stiff rather than light and nimble. The 3mm spine gives confident board feel without wedging through produce, and the hammer marks on the cladding are applied by hand, varying slightly from piece to piece in a way that makes each knife visually distinctive. The wavy face finish contributes to food release along the blade road and provides a level of surface protection that a plain-finished cladding does not have. The oak octagonal handle with burnt urushi finish is proportioned for the blade and comfortable in extended use. Each knife is made by hand so measurements may vary.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-bunka-175mm-304.png&&&0&&&||&&&||&&&||@@@ mawafabl2gy22&&&MA2-G21VU&&&Matsubara Blue #2 Wavy Face Gyuto 210mm&&&At 59mm of blade height this is one of the tallest 210mm gyutos (Japan's all-purpose chef knife) we carry - noticeably taller than most knives in this size class, which translates to real knuckle clearance during fast prep work and a wide flat face that doubles as a bench scraper between cuts. Katsuto Tanaka works from his shop in Omura City, Nagasaki Prefecture, continuing a four-generation blacksmithing tradition that reaches back over 800 years. He built the Wavy Face line around the kind of surface detail that sets hand-forged work apart from machine-finished blades, and this gyuto is the most complete expression of it in the lineup.

    The core steel is Blue #2 (Aogami 2), a high-carbon tool steel well established in Japanese professional kitchens for its outstanding edge life and toughness. It is clad san-mai in stainless steel and finished with Tanaka-san's hand-hammered wavy face surface - a texture that catches the light in a way photographs struggle to capture and contributes to food release along the blade road during slicing. Despite the generous dimensions - 215mm blade length, 59mm height, and a 3mm spine - the knife comes in at 206g, which reviewers consistently describe as lighter than expected for a blade this substantial. The balance point sits comfortably at the pinch grip, and the burnt oak octagonal handle is neatly fitted to the tang with good proportions for extended use. Please note that no CKTG sayas fit this knife due to the blade height. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: Both owners describe this as a knife that looks even better in person than in photos, with fit and finish that exceeds expectations at the price. The extra blade height draws specific praise - one owner who already had the petty from this line notes the 210mm gyuto has become their primary large chef knife, with the height making an immediately noticeable difference in how the knife handles at the board. The balance is described as perfectly centered for a pinch grip, and edge performance after a professional finish sharpening is described as exceptional from the first use.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-gyuto-210mm-399.png&&&5&&&||&&&||&&&||@@@ mawafabl2gy2&&&MA2-G24VU&&&Matsubara Blue #2 Wavy Face Gyuto 240mm&&&Blue #2 (Aogami 2) carbon steel earns its place in Japanese professional kitchens through a combination of qualities that few steels match at its price point - outstanding edge retention, good toughness, and a sharpening response that rewards time on quality water stones with an edge that performs noticeably better than the effort required. Katsuto Tanaka, working from his shop in Omura City, Nagasaki Prefecture, has made it the core of his Wavy Face line - san mai construction with a Blue #2 core clad in stainless steel, hand-hammered to a surface finish he named the wavy face for the way it catches and distributes light across the blade road.

    The 240mm gyuto (Japan's all-purpose chef knife) is where this knife finds its full expression. The extra reach over the 210mm version makes a meaningful difference for cooks working through larger quantities of produce or longer proteins, and the 58mm blade height gives you the knuckle clearance and bench-scraping surface that serious prep work benefits from. At 216g the knife is substantial but not heavy - the balance point sits at the pinch grip, keeping the blade responsive rather than tip-heavy through extended sessions. The 4mm spine at the heel tapers toward the tip, giving the blade a stiff, confident feel at the board while keeping the point nimble enough for detail work. The burnt oak octagonal handle is neatly finished and well-proportioned for the size of the blade. Each knife is made by hand so measurements may vary.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-gyuto-240mm-176.png&&&0&&&||&&&||&&&||@@@ mabl2nabu17&&&MA2-C18VU&&&Matsubara Blue #2 Wavy Face Kiri Cleaver 180mm&&&A kiri cleaver in Blue #2 with a hand-hammered wavy face finish is an unusual combination - and it works. Katsuto Tanaka, working from Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture, brings his four-generation blacksmithing tradition and 800-year lineage to this broader format, forge-welding a Blue #2 (Aogami 2) core into stainless cladding and finishing the surface with the same hand-applied hammer work that defines the Wavy Face line. The kiri cleaver sits between a nakiri (Japan's dedicated vegetable knife) and a Chinese-style cai dao in profile - broader and taller than a nakiri, lighter and more refined than a bone chopper, and particularly well suited to cooks who want the bench-scraping surface area of a cleaver with the edge geometry of a Japanese carbon steel knife.

    At 79mm of blade height with a 4mm spine and 190mm blade length, this is a knife with serious board presence. The rounded choil makes the pinch grip comfortable through extended sessions, and the 216g weight is balanced enough that the knife does not feel front-heavy despite its dimensions. The wavy face hammered cladding is applied by hand, giving the surface its characteristic texture and contributing to food release along the blade road during slicing. Blue #2 at 62 HRC is a genuinely sharp, well-retaining steel that responds well to quality water stones. The burnt oak octagonal handle is proportioned well for the blade. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: Both reviewers describe this as an impressive knife. The collector with seven Matsubara knives notes the rustic finish, weight, and feel as excellent and calls out its ability to handle larger produce like cabbage without any issues. The second reviewer - someone with larger hands who chose this knife specifically for the size - describes it as light and perfectly balanced for its dimensions, with a smooth rounded choil that makes the pinch grip comfortable, sharp edge retention, and a wide surface that eliminates the need for a separate bench scraper. The one note is that food release is not exceptional, which both reviewers acknowledge as inherent to the cleaver format rather than a flaw in this specific knife.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-kiri-cleaver-180mm-174.png&&&5&&&||&&&||&&&||@@@ mawafabl2na1&&&MA2-N17VU&&&Matsubara Blue #2 Wavy Face Nakiri 170mm&&&Blue #2 (Aogami 2) is one of the most trusted carbon steels in Japanese professional kitchens - valued for the combination of edge sharpness, retention, and toughness that makes it practical for everyday heavy use rather than just occasional showcase performance. Katsuto Tanaka, working from Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture, uses it as the core steel across the Wavy Face line, forge-welded san-mai into stainless cladding and finished with his hand-hammered wavy face surface. A four-generation blacksmithing family whose craft traces its lineage back over 800 years, the Tanaka shop produces knives where the handwork is genuinely visible in the finished blade.

    The nakiri (Japan's dedicated vegetable knife) at 162mm is compact and efficient, with a flat edge profile that delivers full board contact from heel to tip on push cuts. The 57mm blade height is generous for this format - large enough for meaningful knuckle clearance and a wide face for bench-scraping produce after cutting. The 3mm spine gives the blade a solid, planted feel on the board without being thick enough to wedge through hard vegetables. The wavy face hammered cladding is applied by hand and varies slightly from knife to knife, contributing to food release along the blade road and giving the knife the kind of visual character that becomes more interesting the longer you use it. The burnt oak octagonal handle is well-matched to the blade in both weight and proportion. Each knife is made by hand so measurements may vary.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-nakiri-170mm-52.png&&&0&&&||&&&@@@ mabl2wafasa1&&&MA2-S17VU&&&Matsubara Blue #2 Wavy Face Santoku 170mm&&&The santoku (three virtues) is the format that converts more cooks to Japanese knives than any other - compact, versatile, approachable for cooks of any skill level, and capable across the full range of daily prep. Katsuto Tanaka builds this one in Omura City, Nagasaki Prefecture, from Tanaka Kama Kogyo - a four-generation blacksmithing shop whose lineage traces back over 800 years to the aftermath of the Battle of Dannoura. The Blue #2 (Aogami 2) core is forge-welded san-mai into stainless steel cladding and finished with Tanaka-san's hand-hammered wavy face surface, which he applies by hand rather than with a press, producing a texture that varies slightly from knife to knife.

    What sets this santoku apart from the standard format is its dimensions. At 173mm blade length with 52mm of height and a 4mm spine, this is a robust, solid knife - described accurately on the page as something that will appeal to cooks who want a blade that feels substantial and stiff in hand and on the board. It is heavier than a typical santoku at 158g, which gives it a confident, grounded feel through dense vegetables and harder proteins. The flat section at the heel transitions into a gentle belly midway along the edge, which allows for rocking cuts without losing the efficiency of the flat profile. A burnt oak octagonal handle completes the package. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: The reviewer on this knife is a collector who owns seven Matsubara knives, six of them from the Wavy Face line. The consistent praise across the collection is for balance, edge retention, and the rustic hammered finish that draws regular compliments. Edge sharpness has not required any touching up despite regular use. The tone is that of someone who has made a deliberate choice to collect from this maker and has not been disappointed.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-santoku-170mm-167.png&&&5&&&||&&&||&&&||@@@ matsubara2&&&MA2-N18VU&&&Matsubara Blue #2 Wavy Face Tall Nakiri 180mm&&&Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture, is a four-generation blacksmithing shop whose origins trace back over 800 years to the Battle of Dannoura - one of the longest unbroken blacksmithing lineages in Japan. Katsuto Tanaka hand forges the Wavy Face Tall Nakiri from Blue #2 (Aogami 2) steel at 62 HRC, applies the san-mai cladding of stainless steel using awasi forge-welding, and finishes the surface with the hand-hammered wavy face texture that gives the line its name. The tall nakiri format takes that construction and pushes the blade height to 74mm, creating a knife that occupies its own space between a standard nakiri and a small cleaver.

    At 170mm blade length and 254g, this is a substantial knife - heavier than a typical nakiri but balanced in a way that makes it maneuverable rather than fatiguing. The extra height gives genuine knuckle clearance for cooks with larger hands and creates a wide flat face for efficient bench-scraping work between cuts. The 4mm spine gives solid board feel through hard produce. The stainless cladding protects the reactive Blue #2 core across most of the blade road, though the exposed core at the edge requires attentive drying after use. The burnt oak octagonal handle is well-fitted and comfortable for extended sessions. Each knife is made by hand so measurements may vary.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-nakiri-180mm-190.png&&&0&&&||&&&||&&&||@@@ mabl2wafatap&&&MA2-T12VU&&&Matsubara Blue #2 Wavy Face Tall Petty 120mm&&&The tall petty is one of those formats that makes sense the moment you pick one up. More blade height than a standard petty means real knuckle clearance for board work, enough surface for the flat to do double duty as a small bench scraper, and a profile that handles small proteins and aromatics as confidently as it does fine detail work in hand. At 120mm it is compact enough to stay nimble, and at 36mm of blade height it punches well above the format. Katsuto Tanaka, working from Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture, forged this one to be more capable than its size suggests.

    The Blue #2 (Aogami 2) core is hardened to 62 HRC and forge-welded san-mai into stainless steel cladding, which Tanaka-san finishes with his distinctive hand-hammered wavy face surface. The hammer marks are applied by hand - not pressed with a machine - which means the texture is slightly different on every knife and catches light in a way that production finishing cannot replicate. The edge profile runs flat at the heel and then transitions into a gentle belly about halfway along, which opens up rocking cuts that a purely flat grind cannot manage. The burnt urushi oak octagonal handle is neatly fitted and comfortable for both in-hand and board work. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: The one review on this knife comes from an owner who already uses this knife as a companion to the Matsubara 170mm bunka. The tall blade is described as excellent for both vegetables and proteins at length, with surgical sharpness out of the box and a handle that fits larger hands particularly well. The reviewer notes the weight gives excellent cutting control - not heavy, but substantial enough to feel authoritative on the board.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-petty-120mm-224.png&&&5&&&||&&&||&&&||@@@ mag3ki21&&&MG3-K21NW&&&Matsubara G3 Kiritsuke 210mm&&&Matsubara G3 Kiritsuke 210mm. The Matsubara G3 Nashiji Kiritsuke knives are crafted by the skilled Tanaka family in Omura City, near Nagasaki. Their blacksmithing heritage traces back over 800 years to techniques brought by refugees after the Battle of Dannoura. Today, these traditional methods are carefully preserved by Tanaka Kama Kogyo, a fourth-generation blacksmith.

    This Kiritsuke knife is crafted from high-quality G3 (Ginsan) stainless steel, renowned in Japan for its sharp edge retention and excellent rust resistance. Mr. Tanaka enhances each blade with a stunning stainless steel cladding and finishes it with an eye-catching nashiji texture, making this knife as visually striking as it is practical.

  • Blacksmith: Tanaka san
  • Brand Name: Matsubara
  • Location: Omura City, Japan
  • Construction: Hammer Forged, San Mai
  • Handle: Rosewood Octagonal
  • Steel: Ginsan
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Weight: 6.2oz / 178g
  • Blade Length: 209 mm
  • Overall Length: 359 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 49 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-kiritsuke-210mm-52.png&&&0&&&||&&&||&&&||@@@ mag3nabu181&&&MG3-B18NW&&&Matsubara G3 Nashiji Bunka 180mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family, in Omura City, just outside Nagasaki. The origins of the blacksmith tradition came to the town with refugees from the Battle of Dannoura over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop.

    The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice, sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes it with a nashiji (pear skin) finish.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Tanaka san
  • Brand Name: Matsubara
  • Steel: Ginsan
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge Grind: 50/50
  • Weight: 5.2 oz (148 g)
  • Blade Length: 192 mm
  • Total Length: 333 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 53 mm
  • Location: Omura City, Japan
  • Construction: Hammer Forged, San Mai
  • Handle: Walnut Octagonal&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-bunka-180mm-410.png&&&5&&&||&&&||&&&||@@@ mag3nagy21&&&MG3-G21NW&&&Matsubara G3 Nashiji Gyuto 210mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.

    The knife you see here is a gyuto knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.

    We do not carry a saya that fits this knife. We recommend the blade guard instead.

  • Weight: 6.1 oz (174 g)
  • Blade Length: 213 mm
  • Total Length: 362 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 57 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-210mm-220.png&&&0&&&||&&&||&&&||@@@ mag3gy24&&&MG3-G24NW&&&Matsubara G3 Nashiji Gyuto 240mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.

    This knife is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge and has good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.

    We do not carry a saya that fits this knife. We recommend the blade guard instead.

  • Brand: Matsubara
  • Location: Nagasaki
  • Blacksmith: Tanaka-San
  • Steel: G3 Stainless Steel
  • Cladding: Stainless
  • Finish: Nashiji
  • Knife Type: Gyuto 240mm
  • Edge: Even
  • Weight: 6.9 oz (196 g)
  • Blade Length: 247 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 58-60 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Engraves on the left side (See Photo)&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-240mm-268.png&&&0&&&||&&&||&&&||@@@ mag3nakicl19&&&MG3-C18NW&&&Matsubara G3 Nashiji Kiri Cleaver 190mm&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura, bringing their metallurgical traditions with them. Those same traditions inform the work coming out of Tanaka Kama Kogyo today - knives and farm tools made by hand using techniques that have survived intact across the centuries. Matsubara blades are made by this family, and every knife in the line carries that lineage quietly in the steel.

    The kiri cleaver is a Japanese take on the vegetable cleaver format - broader and taller than a nakiri (Japan's dedicated vegetable knife) but lighter and more refined than a Chinese-style cai dao. This one is built around a Ginsan (Silver #3) stainless core at the cutting edge, a steel respected in Japan for combining genuine sharpness with low-maintenance stainless properties. The core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a textured surface that catches the light and contributes to food release along the flat of the blade. The profile is thoughtfully shaped: a tapered tip that opens up finer cutting work, a subtle belly that allows rocking cuts, and enough blade height to use the flat as a bench scraper. The walnut octagonal handle is well matched to the blade in both weight and character.

    Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust and corrosion well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding does not require any special treatment beyond normal cleaning.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Ginsan (Silver #3)
  • Cladding: Nashiji (Pear Skin) Stainless
  • Edge Grind: Even
  • Handle: Walnut Octagonal
  • Weight: 8.4 oz (240 g)
  • Blade Length: 189 mm
  • Total Length: 340 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 79 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-324.png&&&5&&&||&&&||&&&||@@@ matsubara-g3-nashiji-kiri-cleaver-190mm-oak&&&MG3-KiriCleaver-Oak&&&Matsubara G3 Nashiji Kiri Cleaver 190mm Oak&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces back over 800 years to refugees who settled in the region after the Battle of Dannoura, bringing their metallurgical traditions with them. Matsubara blades are made by this family at Tanaka Kama Kogyo, and every knife in the line carries that hand-forged character in the steel.

    The kiri cleaver is a Japanese take on the vegetable cleaver format—broader and taller than a nakiri, but lighter and more refined than a Chinese-style cai dao. This knife is built around a Ginsan (Silver #3) stainless core at the cutting edge, prized in Japan for combining excellent sharpness with easy stainless maintenance. The core is clad san-mai in stainless steel and finished with a nashiji, or pear skin, texture that catches the light and helps with food release along the flat of the blade.

    The profile is thoughtfully shaped, with a tapered tip for finer cuts, a subtle belly for light rocking, and enough blade height to scoop ingredients from the board. This version is fitted with a simple oak wood handle without a ferrule, giving the knife a clean, rustic look that suits the hand-forged blade nicely.

    Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust and corrosion well. Hand wash and dry after use—no dishwasher. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding does not require special treatment beyond normal cleaning.

    Each knife is made by hand, so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Ginsan (Silver #3)
  • Cladding: Nashiji (Pear Skin) Stainless
  • Edge Grind: Even
  • Handle: Octagonal Oak Wood, No Ferrule
  • Weight: 8.4 oz (238 g)
  • Blade Length: 190 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 79 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-oak-49.png&&&0&&&||&&&||&&&||@@@ mag3nabu18&&&MG3-P12NW&&&Matsubara G3 Nashiji Petty 120mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.

    The knife you see here is a petty knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.

  • Weight: 2.6 oz (74g)
  • Blade Length: 125 mm
  • Total Length: 250 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 36.5 mm
  • Handle: Walnut Octagonal
  • Photos By Gustavo Bermudez

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-120mm-149.png&&&5&&&||&&&||&&&||@@@ mag3pe15&&&MG3-P15NW&&&Matsubara G3 Nashiji Petty 150mm&&&Ginsan (Silver #3) is one of the most capable stainless steels used in Japanese knife production - respected for combining genuine sharpness with the low-maintenance properties that carbon steel cannot offer. It takes a clean, keen edge, holds it well through everyday use, and sharpens back easily on quality water stones without the reactive steel concerns that come with carbon. It is a steel that rewards cooks who want serious performance without the daily commitment of carbon steel care, and the Tanaka family in Omura City, Nagasaki Prefecture, has been working with it to excellent effect for generations.

    Tanaka Kama Kogyo is a fourth-generation blacksmithing family whose craft traces its roots back over 800 years to refugees who settled in the Nagasaki region following the Battle of Dannoura. The G3 Nashiji Petty is a direct expression of what that lineage produces at the smaller end of the range. The Ginsan core is clad san-mai in stainless steel and finished in nashiji (pear skin) - a softly textured surface that catches light well and is understated rather than showy. At 156mm it sits at the upper end of the petty format, giving it the reach for light prep work at the board as well as the nimbleness for in-hand work on fruit, herbs, and small ingredients. The spine runs a confident 2.7mm at the heel and the walnut octagonal handle provides a clean, comfortable grip that suits the knife well in both size and character.

    Care Instructions: Ginsan is a low-maintenance stainless steel that resists rust well. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-150mm-257.png&&&0&&&||&&&||&&&||@@@ mag3su24&&&MG3-J24NW&&&Matsubara G3 Nashiji Sujihiki 240mm&&&Looking for top-quality blades with a rich history of craftsmanship? Look no further than Matsubara G3 Nashiji Matsubara blades! Our blades are made by the talented Tanaka family in Omura City, located just outside Nagasaki. Blacksmiths in this area have been honing their techniques for over 800 years, ever since refugees from the Battle of Dannoura brought their skills to the town. Today, Tanaka Kama Kogyo, a 4th generation blacksmith, continues the family tradition. When you choose Matsubara blades, you're choosing a piece of history and a commitment to quality craftsmanship.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Omura City, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Nashiji Stainless
  • Edge Steel: Ginsan
  • Edge Grind: Even
  • Weight: 6 oz/ 172g
  • Blade Length: 244mm
  • Overall Length: 385mm
  • Spine Thickness at Heel: 2.9mm
  • Blade Height at Heel: 39mm
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Photos By Gustavo Bermudez

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-sujihiki-240mm-260.png&&&0&&&||&&&||&&&||@@@ mag3na16&&&MG3-N17NW&&&Matsubara G3 Nashiji Tall Nakiri 170mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.

    The knife you see here is a nakiri knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.

  • Maker: Matsubara
  • Blacksmith: Tanaka San
  • Location: Omura City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 61
  • Edge Grind: Even, 50/50
  • Weight: 6.2 oz (176g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 53 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-170mm-7.png&&&5&&&||&&&||&&&@@@ mag3natana18&&&MG3-N18NW&&&Matsubara G3 Nashiji Tall Nakiri 180mm&&&Some nakiri knives are compact and nimble. This one occupies different territory - taller, heavier, and more substantial than most nakiris (Japan's dedicated vegetable knife) in its size class, sitting in a format that bridges the gap between a standard nakiri and a small Chinese cleaver. The Tanaka family has been forging blades in Omura City, outside Nagasaki, for four generations, their craft tracing a lineage that reaches back over 800 years. The G3 Nashiji line is their take on refined san-mai construction - Ginsan (Silver #3) stainless at the core, stainless cladding with a nashiji (pear skin) finish, and hand-forged from start to finish.

    At 172mm with a blade height of 79mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The walnut octagonal handle with black pakka wood ferrule is a well-considered finish for a knife at this level. Each knife is made by hand so measurements may vary.

    Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.

    Each knife is made by hand so measurements may vary.&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-290.png&&&5&&&||&&&||&&&||@@@ matsubara-g3-nashiji-tall-nakiri-oak&&&MG3-Tall-Nakiri-Oak&&&Matsubara G3 Nashiji Tall Nakiri 180mm Oak&&&Some nakiri knives are compact and nimble. This one occupies different territory - taller, heavier, and more substantial than most nakiris (Japan's dedicated vegetable knife) in its size class, sitting in a format that bridges the gap between a standard nakiri and a small Chinese cleaver. The Tanaka family has been forging blades in Omura City, outside Nagasaki, for four generations, their craft tracing a lineage that reaches back over 800 years. The G3 Nashiji line is their take on refined san-mai construction - Ginsan (Silver #3) stainless at the core, stainless cladding with a nashiji (pear skin) finish, and hand-forged from start to finish.

    At 170mm long with a blade height of 76mm, this is a nakiri with genuine presence on the board. The extra height means real knuckle clearance during fast prep work - a detail that makes a meaningful difference for cooks with larger hands or anyone who moves quickly through high-volume vegetable work. The blade is tallest at the heel end, which keeps the handle from rocking downward at the end of a cutting stroke and contributes to a balanced, controlled feel throughout the full length of the cut. Ginsan steel is one of the best stainless options for kitchen knives - it takes a clean, sharp edge, holds it reliably, and sharpens back easily on quality water stones. The nashiji stainless cladding adds character and food release in equal measure. The oak, octagonal handle is a well-considered finish for a knife at this level.

    Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention, and maintain with a ceramic rod or strop between full sharpenings. The nashiji cladding needs no special care beyond normal cleaning.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Mr. Tanaka
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Ginsan (Silver #3)
  • Cladding: Nashiji (Pear Skin) Stainless
  • Edge Grind: Even
  • Handle: Oak Octagonal
  • Weight: 8.7 oz (248 g)
  • Blade Length: 170 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 76 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-oak-49.png&&&0&&&||&&&||&&&@@@ magidaho17&&&MG3-B18DW&&&Matsubara Ginsan Damascus Bunka 180mm&&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.

    Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel and is finished with a near-mirror polish and hand-engraved by Mr. Tanaka himself.

    A traditional octagonal handle completes the package and gives the knife a great look.

    Each knife is made by hand so measurements may vary.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Steel: Ginsan
  • HRC: 62+-
  • Cladding: Stainless Damascus / Polished Finish
  • Engraving: Hand Engraved
  • Weight: 5.5 oz (156 g)
  • Blade Length: 187 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 54 mm
  • Handle Type: Walnut Octagonal&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-bunka-170mm-239.png&&&5&&&||&&&||&&&||@@@ magidagy21&&&MG3-G21DW&&&Matsubara Ginsan Damascus Gyuto 210mm&&&What sets this knife apart from most Damascus gyutos on the market is a detail in the spec list that is easy to overlook: the engraving is done by hand, by Tanaka San himself, in his workshop in Omura City, Nagasaki. That level of personal involvement in the finish of a blade - not stamped, not laser-etched, hand-engraved - reflects the approach that defines Matsubara. These are not production knives. Every step from the hammer forging to the final surface treatment passes through the hands of a craftsman who takes the finished object seriously.

    The gyuto is built around a Ginsan (Silver #3) core, a stainless steel prized for its ability to take a keen edge comparable to carbon steel while offering significantly better corrosion resistance. At HRC 62, this is hardened toward the top end of what Ginsan typically achieves, and the results show in the edge retention. The softer stainless Damascus cladding is applied in a San Mai construction and finished to a near-mirror polish that shows the layered Damascus pattern clearly across the blade road. The walnut octagonal handle completes a package that looks and performs at a premium level from a maker that does not cut corners.


    Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. The polished Damascus cladding will show fingerprints and water spots more readily than a matte finish, so a quick wipe and dry after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness level. Each knife is made by hand so measurements may vary.&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-gyuto-210mm-334.png&&&0&&&||&&&@@@ mahabu17&&&MHP-B17PW&&&Matsubara HAP40 Bunka 170mm&&&Katsuto Tanaka of Tanaka Kama Kogyo has been forging blades in Omura City, Nagasaki Prefecture for four generations, inheriting a blacksmithing tradition that arrived in the region with refugees from the Battle of Dannoura over 800 years ago. The HAP40 line pairs that long history with one of the most technically impressive steels available in Japanese kitchen knives: a semi-stainless powdered high-speed steel that CKTG has nicknamed Voodoo Steel for its edge retention. At 65-66 HRC the HAP40 holds longer between sharpenings than virtually any other steel in this category while remaining responsive on water stones - a combination that most steels are forced to trade off against each other.

    The bunka - a versatile format sometimes called banno bunka, suited for push-cutting, precise vegetable work, and the kind of all-purpose kitchen prep that the name roughly translates as - runs 171mm on this version with a flat heel section transitioning to a gentle belly toward the distinctive sword tip. That profile handles a wide range of techniques well: push-cutting at the heel, bias slicing in the belly, and precision work at the point. The san mai construction puts the HAP40 core inside stainless cladding, reducing maintenance considerably relative to carbon steel. The migaki (polished) finish runs clean throughout. The rosewood western handle is conventional and well-executed at 4.3 oz and 46.5mm blade height.

    What Customers Are Saying: The one review on this knife describes it as an immediate workhorse - ridiculously sharp out of the box and still performing after an intense week of professional kitchen use without a single sharpening session. The reviewer specifically calls out the lightweight construction, the thin blade, the precise tip, and the handle as all contributing to a knife they would not hesitate to use heavily and repeatedly.

    Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards and keep the edge away from bones and frozen foods. Sharpen on quality water stones; strop regularly to extend the time between full sharpenings.

    &&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-170mm-90.png&&&4.5&&&||&&&||&&&@@@ matsubara1&&&MH4-B18PK&&&Matsubara HAP40 Bunka 180mm Hairline&&&The 180mm Hairline bunka is the larger and more visually distinctive sibling to the standard 170mm HAP40 bunka from Katsuto Tanaka of Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture. Where the 170mm carries a polished migaki (polished) finish and a rosewood western handle, this version steps up with a hairline-finished stainless cladding - a fine linear texture that sits between the full polish of migaki and the more rustic nashiji (pear skin) - and a walnut octagonal wa handle. The result is a knife that has both more blade size and more visual character than the standard model.

    The extra 17mm in blade length and the additional height - 54mm versus 46.5mm - give this bunka more board presence, better knuckle clearance, and more authority through denser vegetables and larger prep tasks. The flat heel-to-gentle-belly profile handles push-cutting cleanly, and the sword tip remains precise for detail work. The HAP40 core runs at 65-66 HRC in san mai construction - the same Voodoo Steel edge retention that defines the rest of the Matsubara HAP40 line - with the hairline stainless cladding keeping maintenance low. The walnut octagonal handle is a lighter, more elegant choice than a western handle at this blade size. At 4.9 oz this is a knife with real presence in the hand.

    Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards; keep the edge away from bones and frozen foods at this hardness. Sharpen on quality water stones and strop regularly to maintain the edge between sessions.

    &&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-180mm-hairline-35.png&&&0&&&||&&&||&&&@@@ mahape15&&&MHP-P15PW&&&Matsubara HAP40 Petty 150mm&&&HAP40 is a semi-stainless powdered high-speed steel that CKTG has long referred to as Voodoo Steel - a nickname earned by its almost uncanny ability to hold a sharp edge for extended periods while remaining sharpenable on quality water stones. At 65-66 HRC it runs harder than most other steels in this category, which is part of what produces that edge retention, and the semi-stainless nature of the steel means the core provides better corrosion resistance than carbon while still behaving like carbon steel on the stones. Katsuto Tanaka of Tanaka Kama Kogyo produces these blades in Omura City, Nagasaki Prefecture, where a blacksmithing tradition traceable to refugees from the Battle of Dannoura - over 800 years ago - has been passed down through four generations of the family.

    The 150mm petty is the right size for in-hand work, peeling, and the kind of small prep that a gyuto would overpower - trim work, breaking down citrus, fine detail cuts. The blade runs flat at the heel and picks up a gentle belly toward the tip, which gives it comfortable tracking whether you use it on a board or in hand. The HAP40 core is clad in stainless in san mai construction, which keeps maintenance low; the migaki (polished) finish runs clean on the cladding. The rosewood western handle sits at a conventional scale for cooks who prefer western geometry. At 2.4 oz and 30.5mm blade height this is a light, compact knife with serious steel behind it.

    Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards and keep away from bones and frozen foods to protect the edge at this hardness. Sharpen on quality water stones; strop regularly to maintain the edge between sessions.

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-petty-150mm-90.png&&&0&&&||&&&||&&&@@@ mahasa17&&&MHP-S17PW&&&Matsubara HAP40 Santoku 170mm&&&The santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife format in Japanese home kitchens, and Katsuto Tanaka of Tanaka Kama Kogyo brings his 800-year-old Nagasaki blacksmithing lineage to bear on it here with HAP40 steel at the core. HAP40 is a semi-stainless powdered high-speed steel that CKTG calls Voodoo Steel: at 65-66 HRC it outlasts virtually every other steel between sharpenings, maintains semi-stainless corrosion resistance, and still sharpens on quality water stones without requiring specialized equipment. For a format that sees daily general use - the work that "three virtues" describes - an edge that stays sharp longer without demanding constant maintenance is a genuine practical advantage.

    This 170mm version runs flat at the heel and picks up a gentle belly toward the tip - a geometry well suited to push-cutting techniques rather than rocking styles. At 4.4 oz and 47mm blade height it has comfortable board clearance in a pinch grip and enough blade mass to handle sustained prep without fatigue. The san mai construction encases the HAP40 core in stainless cladding, and the migaki (polished) finish keeps the blade looking clean through hard use. The rosewood western handle is well proportioned to the blade. No reviews are currently available; the performance characteristics are consistent with the rest of the Matsubara HAP40 line.

    Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards and avoid bones and frozen foods to protect the refined edge. Sharpen on quality water stones and strop regularly.

    &&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-santoku-170mm-90.png&&&0&&&||&&&||&&&@@@ mawh1bu17&&&MS1-B17W&&&Matsubara White #1 Bunka 170mm&&&The Matsubara White #1 bunka is fashioned from Hitachi White Paper #1 steel, also known as Shirogami 1. The inner core, or hagane, is clad in a soft carbon jigane (outer layer). The outer layer features a rustic and attractive kurouchi finish. Kurouchi is a black carbonized finish put on knives to protect the steel and provide a barrier against corrosion on carbon steel knives. It also adds strength to the inner core. However, as this is a carbon blade, care must be taken to clean and dry it after use.

    Bunkas, or banno-bunkas, can be viewed as a cross between a gyuto and a nakiri. They are similar in overall dimension to a santoku, but with that distinctive Edo-style sword tip. They are versatile and nimble knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. Bunkas feature a flatter profile than many other gyuto blades and are particularly suited to push cutting techniques rather than rocking styles. The attractive and great looking sword tip makes it very useful for small or intricate work like preparing garnishes.

    The knife comes with a simple but good looking octagonal walnut handle and black pakka wood ferrule.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Region: Nagasaki
  • Construction: San Mai
  • Edge Steel: White #1
  • Cladding: Soft Iron
  • Finish: Hammer Kurouchi
  • Weight: 4.8 oz (136 g)
  • Blade Length: 173 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm
  • HRC: 61
  • Style: Bunka
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-170mm-315.png&&&5&&&||&&&||&&&||@@@ mazddabu18&&&MZD-B18DW&&&Matsubara ZDP189 Damascus Bunka 180mm&&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.

    Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a damascus stainless cladding that has a beautiful look.

    A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki, Japan
  • Edge Steel: ZDP189
  • HRC: 65+-
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Weight: 5.7 oz (164 g)
  • Blade Length: 185 mm
  • Total Length: 326 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 55.5 mm
  • Handle Type: Walnut Octagonal&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-bunka-180mm-261.png&&&0&&&||&&&||&&&||@@@ mazddagy21&&&MZD-G21DW&&&Matsubara ZDP189 Damascus Gyuto 210mm&&&The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.

    Tanaka-San uses the very popular ZDP189. He hardens the steel to a Rockwell rating of 65+-. This is a sweet spot for ZDP189. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. The jigane then receives a really lovely Damascus etching followed by a near mirror polish.

    The Matsubara ZDP189 Damascus Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice custom octagonal handle.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: ZDP189
  • HRC 65+-
  • Cladding: Stainless
  • Finish: Damascus
  • Knife Type: Gyuto 210mm
  • Edge: Even
  • Weight: 6.7 oz/ 190g
  • Blade Length: 220mm
  • Overall Length: 360mm
  • Spine Thickness at Heel: 2.4mm
  • Blade Height at Heel: 57.2mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-gyuto-210mm-154.png&&&0&&&||&&&||&&&||@@@ mazdmibu18&&&MZD-B18PW&&&Matsubara ZDP189 Mirror Bunka 180mm&&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.

    Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and the blade is finished with a mirror cladding for a beautiful look.

    A traditional walnut octagonal handle makes the package complete and gives the knife a great look.

  • Brand: Matsubara
  • Blacksmith: Tanaka San
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Steel: ZDP189
  • HRC: 65+-
  • Cladding: Stainless
  • Weight: 5.1 oz (146 g)
  • Blade Length: 179 mm
  • Total Length: 323 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 53 mm
  • Handle Type: Walnut Octagonal&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-mirror-bunka-180mm-23.png&&&0&&&||&&&||&&&||@@@ mazdmigy21&&&MZD-G21PW&&&Matsubara ZDP189 Mirror Gyuto 210mm&&&The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.

    Tanaka-San uses the very popular ZDP189 for the edge. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. HRC after heat treating is HRC65+-.

    The Matsubara ZDP189 Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal walnut handle.

  • Brand: Matsubara
  • Blacksmith: Tanaka-San
  • Steel: ZDP189
  • HRC: 65+-
  • Cladding: Stainless
  • Finish: Mirror
  • Edge: Even
  • Weight: 6.6 oz (188 g)
  • Blade Length: 216 mm
  • Total Length: 365 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 61 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-mirror-gyuto-210mm-2.png&&&0&&&||&&&||&&&||@@@ mespset&&&Measuring-Spoons&&&Measuring Spoon Set&&&These handy stainless steel measuring spoons are made of high quality 18/8 food grade stainless steel. Included in the set are 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/ 2 tbsp, 1 tbsp, all attached with a unique D-ring.

    Each spoon is engraved with both the Imperial and Metric measurements for easy use. The spoons are clipped together for easy storage and to keep them together as a set. You can remove the spoon from the set by quickly unclipping the link.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/measuring-spoon-set-215.png&&&5&&&||&&&||&&&@@@ flmipocl&&&MicroFiberCloth&&&Microfiber Polishing Cloth&&&This microfiber polishing cloth measures about 12"x12". Clean faster, easier, cheaper! Use it everywhere, ON ANY SURFACE! Removes: dust, dirt, fingerprints, grease and oil, polish, waxes, bugs and tar, nicotine film. Use wet or dry. It works electrostatically. Use on ANY surface. Washable, streak-free performance. Absorbs 4 times its weight in liquid. After washing, cloth dries in 1/3 the time of ordinary towels.

    I use this to easily check for burrs on my knives as I'm sharpening. Just a simple wipe and you can feel them easily.&&&&&&1.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/microfiber-polishing-cloth-124.png&&&5&&&||&&&||&&&@@@ mihaasgy18&&&M-151G&&&Miki Hamono AS Gyuto 180mm&&&Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless Steel
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Handle: Sandalwood and Black Pakka Octagonal
  • Weight: 4.4 oz (126 g)
  • Blade Length:180 mm
  • Total Length: 319 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-68.png&&&0&&&||&&&||&&&@@@ mihaaspe15&&&M-151P&&&Miki Hamono AS Petty 150mm&&&Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless Steel
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Handle: Sandalwood and Black Pakka Octagonal
  • Weight: 2.6 oz (74 g)
  • Blade Length: 149 mm
  • Total Length: 274 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-petty-150mm-68.png&&&0&&&||&&&@@@ mihaassa17&&&M-151S&&&Miki Hamono AS Santoku 170mm&&&Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Santoku knives are general-purpose blades that have a nice, flat profile that lends itself to push cutting.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless Steel
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Handle: Sandalwood and Black Pakka Octagonal
  • Weight: 4.5 oz (128 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-santoku-170mm-68.png&&&0&&&||&&&||&&&@@@ mihacastbu17&&&M-101BU&&&Miki Hamono Carbon Steel Bunka 165mm&&&Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: Carbon Steel
  • Cladding: Stainless Steel
  • Edge Grind: Even
  • Handle: Black Pakka
  • Weight: 4.8 oz (136 g)
  • Blade Length: 167 mm
  • Total Length: 293 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@ mihacastgy18&&&M-101GY&&&Miki Hamono Carbon Steel Gyuto 180mm&&&Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: Carbon Steel
  • Cladding: Stainless Steel
  • Edge Grind: Even
  • Handle: Black Pakka
  • Weight: 4.0 oz (114 g)
  • Blade Length: 181 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-gyuto-180mm-68.png&&&0&&&||&&&||&&&@@@ miki&&&M-101NA&&&Miki Hamono Carbon Steel Nakiri 165mm&&&Miki, a charming city located east of Kobe, is renowned as a hub for skilled blacksmiths who have perfected their craft over generations. Within the workshops of Miki, these exceptional knives are meticulously forged, each one proudly bearing the city’s name as a testament to its rich tradition of excellence. We highly recommend this knife for learning to sharpen, thanks to its easy-to-hone carbon steel and flat blade profile, making it an ideal choice for both beginners and enthusiasts.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: Carbon Steel
  • Cladding: Stainless Steel
  • Edge Grind: Even
  • Handle: Black Pakka
  • Weight: 4.3 oz (124 g)
  • Blade Length: 159 mm
  • Total Length: 285 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-nakiri-165mm-126.png&&&0&&&||&&&||&&&@@@ miwh2sa16&&&M-101SA&&&Miki Hamono Carbon Steel Santoku 170mm&&&Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile.

  • Maker: Miki Hamono
  • Construction: San Mai
  • Edge Steel: Carbon Steel
  • Cladding: Stainless Steel
  • Edge Grind: Even
  • Handle: Black Pakka
  • Weight: 4.8 oz (138 g)
  • Blade Length: 169 mm
  • Total Length: 293 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-santoku-170mm-8.png&&&0&&&||&&&||&&&@@@ mibl1ko65&&&MA1-521064&&&Mikisyo Blue #1 Kogatana 65mm&&&Hiroyuki Nagaike — who takes the craftsman name Kohsetsu when working at the forge — is one of only two remaining kogatana blacksmiths in Miki City, a region that once supported dozens of makers working this tradition. Born in 1939, Nagaike has spent his life producing these compact utility blades at Mikisyo Hamono, one of roughly 80 registered traditional blacksmith workshops still operating in the area. The kogatana format has been a fixture of Japanese craft and daily life for centuries, and finding one made by a craftsman of this caliber and background is increasingly rare.

    This 65mm kogatana is built using ni mai construction — an Aogami (blue paper steel) #1 core clad in soft iron — the same layered approach used in single bevel Japanese kitchen knives. Aogami #1 sits at the top of the blue paper steel family, capable of reaching exceptional hardness and holding a fine, precise edge through sustained use. The chisel grind is relieved for right-handed use and produces a blade that is remarkably thin for its size, at 2mm at the spine and 28mm blade height. At just 1.1 oz the knife is light enough to carry in a pocket without noticing it, and at 68mm the blade covers a surprisingly wide range of utility tasks — opening packaging, cutting cord and twine, detail work, and any task where a controlled, precise cut matters more than brute force.

    What Customers Are Saying: The one reviewer on this page carries this kogatana as an everyday pocket knife and describes the thin profile as ideal for pocket carry when paired with a blade guard. Day-to-day utility tasks — opening boxes, cutting butcher twine, cryo bags, and cheesecloth — are all covered without issue, and the reviewer notes it as a genuinely fun knife that punches well above its price. The Blue #1 steel and the quality of the grind make a strong impression for a tool at this size and cost.

    Care Instructions: Aogami #1 is a reactive carbon steel that will rust quickly if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat side requires only light lapping to maintain its geometry.

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-1-kogatana-65mm-219.png&&&5&&&||&&&||&&&@@@ mikisyo1&&&MA2-520074&&&Mikisyo Blue #2 Kogatana 50mm&&&Mikisyo Hamono is a multigenerational blacksmith shop in Miki, Japan, specializing in making kogatanas. There are about 80 registered traditional craftsmen blacksmiths. There used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Hiroyuki Nagaike, born in 1939, is one of them! Below is a video of the master of kogatanas:

  • Business Name: Mikisyo
  • Location: Miki City Japan
  • Blacksmith: Hiroyuki Nagaike
  • Construction: Hammer Forged/Ni Mai
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Edge: Single Bevel, Right Sided
  • Weight: 2.2 oz (62 g)
  • Blade Length: 52 mm
  • Total Length: 178 mm
  • Spine Thickness at Heel: 3mm
  • Blade Height: 24 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-50mm-155.png&&&0&&&||&&&||&&&@@@ mibl2ko65&&&MA2-510259&&&Mikisyo Blue #2 Kogatana 65mm&&&Mikisyo Blue #2 Kogatana 65mm. This handmade kogatana uses high-carbon steel. This handy knife is used for whittling or other uses, and it comes with a really nice saya that allows you to safely take it on the road to work, cooking school, or into the field. Mikysio, a specialist in kogatanas, is based in Miki City, which is located on the western side of the mountains that separate Kobe City from the interior of Japan. For over 100 years, many blacksmiths in Miki City have made these small knives. Many customers use these as petty knives in the kitchen, but they also work well for grafting, whittling, and paper cutting, as well as box cutters.

  • Business Name: Mikisyo
  • Location: Miki City, Japan
  • Blacksmith: Hiroyuki Nagaike
  • Construction: Hammer Forged/Ni Mai
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Edge: Single Bevel, Right Sided
  • Weight: 3.7 oz (104 g)
  • Blade Length: 68 mm
  • Total Length: 250 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 24 m&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-65mm-322.png&&&5&&&||&&&||&&&@@@ kilehagr&&&MA2-530264-Southpaw&&&Mikisyo Blue #2 Left Handed Kogatana&&&Mikisyo Hamono operates out of Miki City in Hyogo Prefecture, a region with a centuries-long history of blade and tool production that runs parallel to the better-known knife-making centers of Sakai and Echizen. The kogatana is one of the most traditional Japanese utility knife formats — a compact single-bevel tool used historically for a wide range of tasks including woodworking, bamboo crafting, leather cutting, and general fine work. Mikisyo produces these using the same hammer-forged construction and quality steel that defines their other work, and this left-handed version is a rare find for southpaws who have struggled to use tools ground for the right hand.

    The blade is forged from Aogami (blue paper steel) #2, one of the benchmark carbon steels in Japanese cutlery, known for taking an exceptionally keen edge and holding it well through sustained use. The chisel grind is relieved for left-handed use — the flat side faces left, allowing a left-handed user to work with the same precision and control that a right-handed kogatana provides to its intended user. At 58mm the blade is compact and purpose-built for detail work rather than heavy cutting, and at 2.1 oz total the knife is light enough to use for extended periods without fatigue. The 180mm total length keeps it maneuverable. This is a niche tool, but for the left-handed craftsperson, woodworker, or knife collector, it fills a gap that very few makers bother to address.

    Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only — never leave in standing water or on a drying rack. Sharpen on the bevel side only on quality water stones; the flat side requires only light lapping to maintain its geometry.

  • Maker: Mikisyo Hamono
  • Location: Miki City, Japan
  • Steel: Aogami #2 (Blue Paper Steel)
  • Construction: Hammer Forged
  • Edge Grind: Chisel Grind, Left-Handed
  • Weight: 2.1 oz (62 g)
  • Blade Length: 58 mm
  • Total Length: 180mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-left-handed-kogatana-34.png&&&0&&&||&&&||&&&@@@ okeablue&&&MA2-510013&&&Mikisyo Blue #2 Long Kogatana 135mm&&&The Mikisyo Blue #2 Long Kogatana 135mm is a handy tool, crafted by the skilled hands of Hiroyuki Nagaike. This exquisite tool is forged from Blue #2, carbon steel, ensuring durability and precision in every cut. Designed for versatility, the kogatana excels in a variety of tasks from whittling to kitchen prep, making it the perfect companion for professionals and hobbyists alike. Its unique single bevel right-sided edge offers unmatched sharpness, ideal for detailed work.

    Housed in a beautifully crafted saya, the kogatana is not only protected but also portable, ready to accompany you to work, cooking school, or the great outdoors. Mikisyo, a name synonymous with quality in the world of kogatanas, operates out of Miki City. This locale, nestled on the eastern slopes of the mountains near Kobe, Japan, has been home to esteemed blacksmiths for over a century.

    Whether you're in the kitchen or out in the field, this tool adapts to your needs, functioning superbly as a petty knife, grafting tool, or even a box cutter. Its construction boasts the traditional hammer-forged Ni Mai technique, with an edge of Blue #2 steel and a cladding of soft iron. This results in a tool that's not just effective but also a piece of art.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-long-kogatana-135mm-32.png&&&0&&&||&&&||&&&@@@ towh2un94&&&MA2-941022&&&Mikisyo Blue #2 Nagoya Unagi 100mm&&&Mikisyo's Blue #2 Unagi 100mm is a tool commonly used by sushi cooks in and around Nagoya, Japan. The blade is made from highly regarded Blue #2 carbon steel. The alloy is tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer that protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully.

    The blade itself features a great profile for processing eel, which has very tough skin. It has a really cool engraving of a dragon on the blade face.

    The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule.

  • Maker: Mikisyo
  • Construction: San Mai, Hammer Forged
  • Steel: Blue #2
  • Finish: Kurouchi
  • Edge: Even (See Photo)
  • Handle: D-shaped Ho Wood
  • Ferrule: Black Resin
  • Type: Unagi (Nagoya Style)
  • Weight: 1.9 oz (54 g)
  • Blade Length: 100 mm
  • Total Length: 368 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 22 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-nagoya-unagi-100mm-128.png&&&0&&&||&&&||&&&@@@ mibosh&&&K-22&&&Mikisyo Bonsai Pruning Shears&&&These shears were originally designed for bonsai pruning, but they have become increasingly popular in the kitchen for both professional chefs and home cooks. Forged by Nagaike San, a third-generation blacksmith born in 1939, they reflect the craftsmanship of one of the last remaining makers from a once thriving tradition of Japanese smiths.

    The blades are made from high-carbon steel with a C0.85 composition, giving them excellent cutting performance while requiring proper maintenance. As the steel is reactive, the shears should be wiped clean and kept dry after each use to prevent rust.

  • Weight: 5.1 oz (146 g)
  • Blade Blade Length: 55 mm
  • Total Length: 200 mm
  • Includes vinyl storage pouch&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-pruning-shears-128.png&&&0&&&||&&&||&&&@@@ mibosh18&&&K-12&&&Mikisyo Bonsai Shears 180mm&&&Nagaike-san was born in 1939 and has spent a lifetime as a third-generation blacksmith working in a tradition that was once widespread and is now rare. He makes these shears by hand using high-carbon steel at approximately C0.85 - a composition close to shirogami (white paper steel) but with vanadium added, which gives the steel good toughness alongside a hard, clean edge. At HRC60 these hold well through the sustained cutting work that bonsai maintenance requires, and sharpen readily when needed.

    The bonsai shear format is compact and precise: the 50mm blades at 185mm total length are sized for close work on small branches and foliage, where a larger shear would be too blunt to navigate. The construction is simple and mechanical - no spring-loaded return, just two forged blades joined by a pivot, which gives the user complete tactile control over the cut. Professional bonsai artists prize this quality; cooks who have discovered them appreciate it equally. Packaged in a vinyl pouch.

    What Customers Are Saying: The one review on these shears came from someone who bought them as a 70th birthday gift for a friend who enjoys Japanese things. The reaction was immediate and genuine - a quiet "they are beautiful" that says more than a longer review would.

    Care Instructions: High-carbon steel will rust if left wet. Wipe and dry after every use. Apply camellia oil or mineral oil to the blades before storage. Keep clean and store dry.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-180mm-169.png&&&5&&&||&&&||&&&@@@ miboshla&&&K-13&&&Mikisyo Bonsai Shears 195mm&&&These larger bonsai shears are made by the same third-generation blacksmith, Nagaike-san, born 1939, who has spent his career working in a blacksmithing tradition that has largely disappeared from Japan. The 195mm version steps up from the 180mm with a longer 70mm blade and additional weight - 8.0 oz versus 7.1 oz - suited to larger branches, more substantial bonsai specimens, and general garden use where the smaller shear would need multiple passes. The same high-carbon steel at approximately C0.85 and HRC60 applies throughout: the edge is reactive and requires care, but sharpens cleanly and holds well through demanding cutting work.

    For cooks who have discovered Japanese bonsai shears as kitchen tools, the 195mm size handles heavier tasks - herb bundles, leek tops, spring onion trimming - where the 180mm can feel slightly light. The construction remains purely mechanical: two forged blades joined at a pivot, no spring, no moving parts beyond the joint. Complete tactile control. Packaged in a vinyl pouch.

    Care Instructions: High-carbon steel. Wipe and dry after every use. Apply camellia or mineral oil to the blades before storage. Do not leave wet.

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-195mm-77.png&&&0&&&||&&&||&&&@@@ micraosuko&&&MSC-520432&&&Mikisyo Crane-Turtle Aogami Super Kogatana&&&Kohsetsu Nagaike of Mikisyo Hamono in Miki City is certified by the Japanese government as a traditional craftsman — one of roughly 80 registered blacksmiths still working in a region that once supported dozens of kogatana makers. The Tsuru-Kame is his most ambitious expression of that tradition: a hand-forged kogatana that is as much a sculptural object as it is a working knife. Tsuru means crane, Kame means turtle, and in Japanese tradition the pairing carries deep meaning — cranes said to live for 1,000 years, turtles for 10,000 — making the combination a symbol of long life and good fortune that has persisted in Japanese art and craft for centuries. Nagaike has rendered this symbolism directly into the steel: the blade takes the form of a crane's head, and the handle is shaped in the image of a turtle.

    The steel is Aogami Super — the highest performing of the Hitachi blue paper carbon steels, capable of reaching exceptional hardness and producing an edge that rewards careful sharpening technique with results that are difficult to achieve in any other steel category. The cladding is ultra-soft iron, the same combination found in Nagaike san's standard kogatanas, here applied to a piece that pushes the format into pure craft territory. The forging, shaping, and finishing are done entirely by hand using traditional techniques, and no two pieces are identical. This is a functional knife — Aogami Super will take and hold a serious edge — but it is equally suited to display and collection. It arrives in a wooden gift box appropriate to the piece.

    Care Instructions: Aogami Super is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. Apply a light coat of camellia oil before storage to protect against oxidation. Hand wash only. When sharpening, work the bevel side on quality water stones and strop regularly — Aogami Super rewards consistent maintenance with an exceptional edge. Store in the included wooden box when not in use.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Kohsetsu (Hiroyuki) Nagaike
  • Maker: Mikisyo Hamono
  • Location: Miki City, Japan
  • Certification: Japanese Government Certified Traditional Craftsman
  • Edge Steel: Aogami Super (Super Blue)
  • Cladding: Ultra-Soft Iron
  • Construction: Hand Forged, Traditional Techniques
  • Storage: Wooden gift box included
  • Weight: ~2.5 oz (71 g)
  • Blade Length: 60 mm
  • Total Length: 198 mm
  • Blade Width: 22 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-crane-turtle-aogami-super-kogatana-259.png&&&0&&&||&&&@@@ mifiko60&&&MSC-520135&&&Mikisyo Fish Kogatana 55mm&&&Kohsetsu Nagaike of Mikisyo Hamono in Miki City has spent his career keeping a craft alive that has nearly disappeared. For over a century, Miki was home to dozens of kogatana blacksmiths working on the western slopes of the mountains that separate Kobe from inland Hyogo Prefecture. Today, only a handful remain, and Nagaike is among the most dedicated of them — producing small, hand-forged blades with the same care and quality steel that defined the tradition at its peak. The fish kogatana is one of his more distinctive pieces, and it has found an enthusiastic audience well beyond its original purpose.

    The blade is forged from Aogami (blue paper steel) #2 clad in soft iron, the same layered construction found in Nagaike san's other kogatanas. At 55mm, the blade edge is compact and precise, ground to a right-handed chisel bevel that produces a clean, low-resistance cut with excellent control. The body of the knife is shaped like a fish from tail to tip — 180mm overall — which gives it a distinctive profile that makes it as enjoyable to look at as it is to use. In practical terms, it works well as a compact kitchen utility knife, a box cutter, a grafting tool, a whittling blade, and anywhere a short, sharp, maneuverable edge is more useful than reach. At 1.5 oz, it carries easily in a pocket or tool bag without adding weight.

    Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil on the blade before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat back requires only light lapping to maintain its geometry.

  • Blacksmith: Hiroyuki (Kohsetsu) Nagaike
  • Maker: Mikisyo Hamono
  • Location: Miki City, Japan
  • Edge Steel: Aogami #2 (Blue Paper Steel)
  • Cladding: Soft Iron
  • Weight: 1.5 oz (42 g)
  • Blade Length: 55 mm
  • Total Length: 180 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-fish-kogatana-60mm-157.png&&&0&&&||&&&||&&&@@@ miiksh16&&&K-50&&&Mikisyo Ikenobo Shears 165mm&&&Ikenobo is the oldest school of ikebana flower arranging in Japan, tracing its origins to the 15th century. The shears developed for this tradition reflect that heritage: precision tools designed for clean cuts that do not crush or bruise stems, sized for close, controlled work in the arrangement rather than garden pruning. Nagaike-san, a third-generation blacksmith born in 1939 who represents one of the last practitioners of his craft in a region that once had many, makes these by hand from high-carbon steel at approximately C0.85 and HRC60.

    At 165mm total length with 43mm blades, the Ikenobo shear is the most compact option in the Nagaike line - suited for fine detail work in flower arrangement, small bonsai, herb trimming, and kitchen tasks where precision matters more than reach. The weight is 5.9 oz. The construction is purely mechanical - two forged blades pivoting at a fixed joint - which gives the user direct tactile feedback on every cut. Packaged in a vinyl pouch.

    Care Instructions: High-carbon steel. Wipe and dry after each use. Apply camellia or mineral oil before storage. Do not leave wet or allow soil or sap to dry on the blades.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-165mm-167.png&&&0&&&||&&&||&&&@@@ miiksh18&&&K-51&&&Mikisyo Ikenobo Shears 180mm&&&The 180mm Ikenobo shear sits between the compact 165mm and the full bonsai 180mm in terms of reach and application. Named for Ikenobo, Japan oldest school of ikebana flower arranging - established in the 15th century - these shears are built for the precision cuts that both flower arranging and fine garden work demand. Nagaike-san, a third-generation blacksmith born in 1939 and one of the few remaining makers of his type, forges them by hand from high-carbon steel at approximately C0.85 and HRC60.

    The 50mm blade length at 185mm total length provides slightly more reach and leverage than the 165mm version without moving into the heavier bonsai size. Weight is 6.5 oz. The mechanical construction - two forged blades at a fixed pivot, no spring - keeps the tool simple and direct. Suited for ikebana, fine garden work, herb processing, and kitchen tasks that need more control than standard kitchen shears provide. Packaged in a vinyl pouch.

    Care Instructions: High-carbon steel. Wipe and dry after each use. Apply camellia or mineral oil before storage. Do not leave wet.

    &&&&&&70&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-180mm-230.png&&&0&&&||&&&||&&&@@@ miwh2kode10&&&MS2-943569&&&Mikisyo White #2 Ko Deba 105mm&&&Mikisyo Hamono is a multigenerational blacksmith shop based in Miki City, Japan, a town with a centuries-long tradition of blade making that extends well beyond kitchen knives into woodworking tools, agricultural blades, and traditional crafts. The shop is run by Hiroyuki Nagaike — born in 1939 — who takes the craftsman name Kohsetsu Nagaike when working in his professional capacity, a traditional Japanese practice that reflects the seriousness with which he approaches his craft. His knives are made the old way, hammer-forged by hand with a precision that comes only from decades of experience.

    The ko deba is a compact version of the traditional deba, Japan's dedicated fish-breaking knife, and at about 105mm, this one is purpose-built for smaller fish, fine filleting work, and detail cuts on herbs and small vegetables. It is forged in a ni mai construction — meaning two-layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. That single bevel geometry is what sets a ko deba apart from most Western knives, allowing it to follow the contour of bones and skin with a level of precision that a double bevel simply cannot match. White #2 carbon steel is prized for its purity and the exceptionally keen edge it produces straight off the stones.

    Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.

    Each knife is made by hand so measurements may vary.

  • Business Name: Mikisyo
  • Location: Miki City, Japan
  • Blacksmith: Hiroyuki Nagaike (Kohsetsu Nagaike)
  • Construction: Hammer Forged, Ni Mai (Two Layer)
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Soft Iron
  • Edge: Single Bevel, Right Sided
  • Weight: 2.5 oz (72 g)
  • Blade Length: 106 mm
  • Total Length: 227 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 39 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-ko-deba-105mm-146.png&&&0&&&||&&&||&&&@@@ kogatana&&&MS2-941015&&&Mikisyo White #2 Kogatana 40mm&&&Mikisyo Hamono is a multigenerational blacksmith shop in Miki City, Japan — a town with a centuries-long tradition of blade making that extends from kitchen knives into woodworking tools, agricultural blades, and traditional craft knives. The kogatana is among the oldest and most specialized of these traditional forms, and Kohsetsu Nagaike is one of only two remaining kogatana blacksmiths still working in Miki today. Born in 1939, Hiroyuki Nagaike takes the craftsman name Kohsetsu in his professional capacity — a traditional Japanese practice that reflects the depth of his dedication to the craft. Where there were once dozens of kogatana makers in this town, his work now represents one of the last direct links to that tradition.

    The kogatana — meaning small knife in Japanese — is a compact, single-bevel utility blade with roots in woodworking, crafts, and fine detail work. At 42mm, this one is a precise, purposeful tool built for tasks that demand control over raw cutting power. It is forged in a ni mai construction — meaning two layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. White #2 is prized for its purity and the exceptionally keen edge it produces, and the single bevel geometry gives it a level of precision that is simply not achievable with a double bevel grind. This is a working tool made by one of the last true masters of its form.

    Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after. Avoid leaving water or moisture on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.

  • Business Name: Mikisyo
  • Location: Miki City, Japan
  • Blacksmith: Hiroyuki Nagaike (Kohsetsu Nagaike)
  • Construction: Hammer Forged, Ni Mai (Two Layer)
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Soft Iron
  • Edge: Single Bevel, Right Sided
  • Weight: 4.3 oz (122 g)
  • Blade Length: 42 mm
  • Total Length: 172 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 31 mm

    Here is a video of the master of kogatanas:&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-kogatana-43mm-26.png&&&0&&&||&&&||&&&@@@ mibl2unknoss&&&MS2-941016&&&Mikisyo White #2 Unagi Knife Osaka Style 45mm&&&Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of kogatana called an Unagi knife and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike.

  • Business Name: Mikisyo
  • Location: Miki City, Japan
  • Blacksmith: Hiroyuki Nagaike
  • Construction: Hammer Forged/Ni Mai
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Soft Iron
  • Edge: Single Bevel, Right Sided
  • Weight: 5.5 oz (156 g)
  • Blade Length: 60 mm
  • Total Length: 186 mm
  • Spine Thickness at Heel: 4 mm

    Here is a video of the master of kogatanas:&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-unagi-knife-osaka-style-45mm-26.png&&&0&&&||&&&||&&&@@@ mibl2unkn&&&MS2-941008&&&Mikisyo White #2 Unagi Knife Tokyo 145mm&&&Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of Unagi knife popular in Tokyo and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.

    Each knife is made by hand so measurements will vary.

  • Business Name: Mikisyo
  • Location: Miki City, Japan
  • Blacksmith: Hiroyuki Nagaike
  • Construction: Hammer Forged/Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Edge: Single Bevel, Right Sided
  • Weight: 4.5 oz (128 g)
  • Blade Length: 145 mm
  • Total Length: 275 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 29 m

    Here is a video of the master of kogatanas:&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-unagi-knife-tokyo-145mm-26.png&&&0&&&||&&&||&&&@@@ mijakasw21&&&KT-22D&&&Mini Japanese Katana Sword 210mm&&&This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift.

  • Total Length: 8.1 in (207 mm)
  • Blade Length: 4.9 in (125 mm)
  • Material: Stainless Steel Blade
  • Blade is not sharp&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-39.png&&&0&&&||&&&||&&&@@@ miaugy21&&&MDA-G21J&&&Misuzu AUS10 Gyuto 210mm&&&The Misuzu AUS10 gyuto is a great-looking knife featuring a highly polished Damascus finish. The core steel is AUS10, which is a higher carbon version of the popular AUS8 alloy. The added carbon gives the edge a slightly higher level of retention while still allowing for ease of sharpening. It is hardened to about 60 Rockwell. The core steel is then given a multi-layer soft stainless steel cladding with a very nicely realized Damascus finish. The outer cladding not only adds strength to the blade but imparts lightness as well.

    This is one very light knife indeed, weighing in at just 3.8 ounces. The blade length is longer than the name implies, coming in at 216mm. This is a really nice medium length for almost all cutting applications. Blade height is on the short side of average at 46mm. The spine is quite thin with very little taper.

    This nimble knife boasts very good fit and finish and a good out-of-the-box edge. The profile is quite flat up to about 2/3 along, where it transforms to a gently curved edge to the tip. The traditional octagonal ho wood handle has a buffalo ferrule, which is well finished and comfortable in the hand. This is a lovely knife that will find favor with both professional and home cooks seeking a finely made tool that looks as good as it performs.

  • Maker: Misuzu Hamono
  • Location: Miki City, Japan
  • Construction: San Mai
  • Edge Steel: AUS-10 Stainless Steel
  • Cladding: Stainless Damascus
  • Grind: Even
  • HRC: 60
  • Weight: 3.8 oz (108 g)
  • Blade Length: 216 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-210mm-211.png&&&0&&&||&&&||&&&@@@ miaugy24&&&MDA-G24J&&&Misuzu AUS10 Gyuto 240mm&&&Made in a small, family-run blacksmith shop in Miki, Japan, Misuzu knives are a beautiful new addition to our store. This 240mm gyuto is made with AUS10 stainless steel, a top-of-the-line steel from Aichi Steel. It has a gorgeous, polished Damascus finish, which is made using a softer stainless steel. This not only adds to the great looks of the blade but also results in a knife that is easy to maintain and care for.

    The blade length on this knife is slightly longer than advertised, at 245mm. The weight and blade height are slightly below average for this length. The spine is quite thin, and therefore the knife has very little taper. The tip is very finely crafted and will be especially appreciated when more delicate cutting work is required.

    Of course, the standout visual element of this line of knives is the highly polished Damascus cladding. It really sets these blades apart from most others. Together with a high level of fit and finish and a nicely made solid ho wood and buffalo horn octagonal handle, the Misuzu AUS10 gyuto strikes a handsome pose. But make no mistake, this is a performer first and foremost. We are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen.

  • Maker: Misuzu Hamono
  • Location: Miki City, Japan
  • Construction: San Mai
  • Edge Steel: AUS-10 Stainless Steel
  • Cladding: Stainless Damascus
  • Grind: Even
  • HRC: 60
  • Weight: 5.0 oz (142 g)
  • Blade Length: 245 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-240mm-213.png&&&0&&&||&&&||&&&@@@ miaupe15&&&MDA-P15J&&&Misuzu AUS10 Petty 150mm&&&AUS10 is a stainless steel made by Aichi Steel in Japan. It has roughly the same carbon content as the ever-popular alloy, 440C, but it is made with slightly less chromium, so it is a bit less rust-resistant but a bit tougher. AUS10 has some vanadium added (which the 440 series lacks), which improves wear resistance and refines the grain for both toughness and the ability to sharpen to a very keen edge.

    The highly polished Damascus outer layer of soft stainless steel is made by forge-welding several layers of the steel billets before grinding and acid etching. It finally receives a high polish finish that is simply stunning.

    Performance is just as important as aesthetics at Misuzu. The finely ground and sharpened blade is extremely light and thus extremely nimble. It is very thin, yet not at the loss of control or rigidity. You will be surprised at how usable this knife is. It can take on all but the largest of ingredients. In fact, many home cooks turn to their 150mm petty knives for almost all of their daily cutting and chopping needs.

    The great-looking blade is mated to a solid octagonal ho wood handle with a buffalo horn ferrule.

  • Maker: Misuzu Hamono
  • Location: Miki City, Japan
  • Construction: San Mai
  • Edge Steel: AUS-10 Stainless Steel
  • Cladding: Stainless Damascus
  • Grind: Even
  • HRC: 60
  • Weight: 2.2 oz (62 g)
  • Blade Length: 153 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-petty-150mm-240.png&&&4&&&||&&&||&&&@@@ miskbu16cu&&&MOV-M01UY&&&Misuzu SKS93 Bunka 160mm&&&This is our first Misuzu knife made with a carbon steel called SKS93, clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell, and it sharpens and performs similarly to Hitachi YCS3 carbon steel. This is a perfect knife to learn to sharpen on. It's a really fun knife to try, and one of the best-selling knives that Misuzu has sold to its domestic customers over the past 70 years.

    Misuzu knives are produced by a small, family-run blacksmith shop in Miki, Japan. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.

    Please Note: These knives often come with small cosmetic scratches that occur during stamp engraving. They're minor and won't affect the performance of the knives.

  • Weight: 3.8 oz (106 g)
  • Blade Length: 156 mm
  • Total Length: 290 mm
  • Spine Thickness at Heel: 1.5 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-912.png&&&5&&&||&&&@@@ mivgbu16&&&MOV-M01&&&Misuzu SKS93 Bunka 160mm&&&We have been carrying some other Misuzu knives with the Damascus cladding, and this is our first with carbon steel called SKS93. It is clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell, and it sharpens and performs similarly to Hitachi YCS3 carbon steel.

    This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr, and the stainless cladding makes it easy to care for. It's a really fun knife to try, and one of the best-selling knives that Misuzu has sold to its domestic customers over the past 70 years. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.

    Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan.

    Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives.

  • Maker: Misuzu
  • Location: Miki City, Japan
  • Construction: San Mai
  • Edge Grind: Even
  • Edge Steel: SKS93
  • Cladding: Stainless
  • Handle: D-shaped Ho Wood with Plastic Ferrule
  • Weight: 3.0 oz (84 g)
  • Blade Length: 157 mm
  • Total Length: 293 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&77&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-913.png&&&4.5&&&||&&&||&&&@@@ miskkana17&&&MOV-M07&&&Misuzu SKS93 Kama Nakiri 170mm&&&Misuzu SKS93 Kama Nakiri 170mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.

    We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.

    The small team of craftsmen uses a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.

    Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.

    This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds.

  • Brand: Misuzu
  • Location: Miki, Japan
  • Construction: Mono Steel
  • Steel Type: SKS93
  • Knife Type: Kama Nakiri
  • Edge: Even Grind (See Photo)
  • Weight: 3.9 oz (111 g)
  • Blade Length: 164 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm
  • Engraving: Stamped
  • Handle: Ho Wood D
  • Ferrule: Black Plastic&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-kama-nakiri-170mm-222.png&&&5&&&||&&&||&&&@@@ miskkobu10&&&MOV-M02&&&Misuzu SKS93 Ko Bunka 105mm&&&How can you not love the looks of this little knife? From the tanto style, sword-like tip to the cute engraving on the handle, this knife wants to be used! At the ridiculously low price, why would you not want one in your kitchen?

    Bunka knives are such versatile cutters. The pointed tip gets into places other blades simply cannot reach. The flat profile offers push cutters a great board contact area and less chance of accordion cuts. This is a great blade for small tasks like chopping herbs and prepping garnishes. Its short length makes it a good choice for in-hand cutting, too.

    Made from SKS93 alloy, the blade is covered with a soft stainless cladding, which makes maintenance a breeze. The blade face is very well finished, and the traditional D-shaped ho wood handle complements the simple looks perfectly.

    Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives.

  • Brand: Misuzu
  • Location: Miki, Japan
  • Steel: SKS93 Carbon Steel
  • Profile: Ko Bunka
  • Weight: 1.6 oz (48 g)
  • Blade Length: 102 mm
  • Total Length: 212 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 35 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-ko-bunka-105mm-242.png&&&4.5&&&||&&&||&&&@@@ miskna16&&&MOV-M05&&&Misuzu SKS93 Nakiri 165mm&&&Misuzu SKS93 Nakiri 165mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.

    Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.

    SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel, which adds to the blade's strength and helps with ease of maintenance.

    The knife is light for a nakiri of this length and has a nice grind and finish. It is a standard style nakiri with a flat profile and blunt, rounded tip. The blade height is a conservative 45mm, which gives it a more gyuto-like feel than a taller nakiri, which feels more cleaver-like. The edge is well-made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.

    Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives.

  • Brand: Misuzu
  • Location: Miki, Japan
  • Construction: Mono Steel
  • Steel Type: SKS93
  • Knife Type: Nakiri
  • Edge: Even Grind (See Photo)
  • Weight: 4.1 oz (116 g)
  • Blade Length: 160 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Engraving: Stamped
  • Handle: Ho Wood D
  • Ferrule: Black Plastic&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-nakiri-165mm-123.png&&&0&&&||&&&||&&&@@@ miskpe15&&&MOV-M03&&&Misuzu SKS93 Petty 150mm&&&Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.

    SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel, which adds to the blade's strength and helps with ease of maintenance.

    The edge is well-made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.

    Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the performance of the knives.

  • Brand: Misuzu
  • Location: Miki, Japan
  • Construction: Mono Steel
  • Steel Type: SKS93
  • Knife Type: Petty
  • Edge: Even Grind (See Photo)
  • Blade Length: 147 mm
  • Blade Height: 27 mm
  • Engraving: Stamped
  • Handle: Ho Wood D
  • Ferrule: Black Plastic&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-petty-150mm-119.png&&&0&&&||&&&||&&&@@@ mivgbu161&&&MOV-V01H8&&&Misuzu VG10 Bunka 160mm&&&Misuzu VG10 Bunka 160mm

    The iconic reverse tanto-style tip and short, tall blade result in a knife with a very purposeful look. Not surprisingly, this style of knife is getting more popular, given its do-it-all abilities. Bunkas are suitable for cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients or get into tight spaces. Many chefs use them as an alternative to a petty for garnish and detail work of all kinds.

    The step up to VG-10 steel takes this great little knife into a higher place compared to its sibling, especially regarding edge stability, ease of sharpening, and stain resistance. As with the other knives in the line, the profile and grinds are similarly well-executed. It has a really nice thin spine that tapers down to the very fine tip.

  • Maker: Misuzu Hamono
  • Location: Miki City, Japan
  • Construction: San Mai
  • Edge Steel: VG-10 Stainless Steel
  • Grind: Even
  • HRC: 60
  • Weight: 3.4 oz (96 g)
  • Blade Length: 157 mm
  • Total Length: 293 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • Handle: Magnolia Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-160mm-265.png&&&4&&&||&&&||&&&@@@ misuzu1&&&MOV-V00H8&&&Misuzu VG10 Bunka 210mm&&&Misuzu knives are a great new addition to our store. They are made in a small, family-run blacksmith shop located in Miki, Japan. So far, we have been selling knives constructed from SKS93 stainless steel, but they have recently sent us some new additions that are made with VG10. This is one of the most popular stainless steels among Japanese knife makers, as it possesses good edge retention and is very wear- and corrosion-resistant. The step up to VG10 steel takes these great knives to a higher level compared to their siblings, especially with regard to edge stability, ease of sharpening, and stain resistance.

    The blade length of this knife is slightly longer than many bunka blades, which, together with the added height, results in a comfortably sized knife for most applications and users. There is a long flat spot from the heel to about two-thirds along the edge, which transitions into a gentle curve to the tip. This is a fairly lightweight knife that will appeal to those who seek a compact and easy-to-wield cutter. It has a very solid, reassuring feel in the hand and on the board.

    This knife comes with a nice ho wood and buffalo horn handle in an octagonal shape.

  • Maker: Misuzu
  • Location: Miki City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Weight: 4.5 oz (128 g)
  • Blade Length: 209 mm
  • Total Length: 348 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Handle: Ho Wood Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-210mm-143.png&&&5&&&||&&&||&&&@@@ miwh2ya27le&&&C23&&&Misuzu White #2 Yanagiba 270mm Lefty&&&Misuzu White #2 Yanagiba 270mm Left Handed, Traditional, Custom. Our latest addition to the Misuzu collection: a premier blade featuring White #2 carbon steel. Boasting a hardness of 60-61 on the Rockwell scale, this knife offers slicing performance on par with some of the best yanagibas made in Japan.

    The core steel's propensity for quick burr formation ensures superior performance and ease of sharpening. Celebrated as one of Misuzu's top-selling knives among their domestic clientele for over seven decades, this knife promises utility and a slice of craftsmanship history. Crafted by a dedicated family-owned shop in Miki, Japan, the knife excels at wafer-thin slices. Left-handed customers will be impressed with the left-handed grind of the blade and the comfortable octagonal custom handle.

  • Brand: Misuzu
  • Location: Miki, Japan
  • Steel: Hitachi White #2 Carbon Steel
  • Profile: Yanagiba, Left-Handed Grind
  • Weight: 6.8 oz (192 g)
  • Blade Length: 262 mm
  • Total Length: 415 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 33.5 mm
  • Handle: Custom Ironwood Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-white-2-yanagiba-270mm-lefty-255.png&&&0&&&||&&&||&&&@@@ tash2si16&&&Mitsugo-107&&&Mitsugo Hoe 390mm&&&The Mitsugo is a three-tined hand cultivator made in Ono City, Japan - a city with a long tradition of blade and tool production. "Mitsugo" translates as "triple," which describes the three prongs on this compact hoe designed for aerating soil, breaking up compacted earth, and extracting weeds by the root rather than cutting them off at the surface. The distinction matters: a sickle or hoe cuts weeds, which often regrow; the Mitsugo disrupts the root system, making it more effective for weed control in garden beds and raised planters.

    The tool is light and compact - 390mm total with a 330mm magnolia wood handle - sized for one-handed work in tight spaces between plants. Carbon steel tines hold their point through sustained use in rocky or clay-heavy soil where softer steel would bend or dull quickly. For gardeners working small plots, raised beds, or container gardens where soil quality and plant spacing make larger tools impractical, this is a useful and genuinely functional tool.

    Care Instructions: Carbon steel tines will rust if left dirty or wet. Rinse off soil and dry after use. Oil lightly before storage in damp conditions.

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mitsugo-hoe-390mm-115.png&&&0&&&||&&&||&&&@@@ micastax10&&&MZN-2&&&Mizuno Carbon Steel Axe 100mm&&&The 100mm axe is the largest of the three Mizuno Seisakujo axes at CKTG, and the additional mass and blade length make it the right choice for tasks that step past kindling - splitting mid-size logs for a camping fire or wood stove, clearing heavier brush, and the kind of sustained outdoor work where a smaller hatchet would require more strokes to accomplish the same result. Isao Mizuno of Mizuno Seisakujo forges these by hand from carbon steel, and the quality of the edge and the head geometry reflects that tradition.

    At 1 lb 12 oz and 337mm total length, with a 137mm head and 103mm blade, the proportions are well balanced for single-hand use with controlled power. The stained oak handle is straight. Like the smaller sizes, the head geometry is oriented toward cutting efficiency rather than blunt splitting force - this axe rewards controlled technique more than heavy swings, and repays that care with speed and productivity. The included leather head cover protects the edge and the user during carry and storage.

    Care Instructions: Carbon steel. Wipe and dry after use. Apply oil to the head before storage. Keep clean and dry. Store with the leather head cover on. Sharpen on a quality sharpening stone.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-100mm-41.png&&&0&&&||&&&||&&&@@@ micastaxe&&&MZN-1&&&Mizuno Carbon Steel Axe 78mm&&&Isao Mizuno of Mizuno Seisakujo makes three axes in the CKTG lineup, and the 78mm version is the smallest of the three - compact enough for detail work and kindling splitting while still carrying the weight and carbon steel edge quality that Japanese tool-making tradition produces. The construction is hand-forged, the steel is carbon, and the leather head cover included with the tool reflects the care that goes into a piece designed to be used seriously and stored properly.

    The 78mm blade length and 123mm head length are proportioned for splitting small-diameter wood and creating fine kindling - tasks that require a precise, controlled stroke rather than a full overhead swing. The oversized head relative to a typical hatchet of this blade length provides better wood contact and splits more cleanly on lighter material. The stained oak handle at 345mm total length gives comfortable control through the wrist. This is a working axe rather than a display piece, and the carbon steel edge responds to sharpening the same way a good kitchen knife does.

    Care Instructions: Carbon steel. Wipe and dry after use. Apply oil to the head before storage. Keep clean and dry - the steel will rust if left wet. Store with the leather head cover on. Sharpen on a quality sharpening stone.

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-78mm-90.png&&&0&&&||&&&||&&&@@@ mizunoax&&&MZN-3&&&Mizuno Carbon Steel Axe 80mm Curved Handle&&&The curved-handle version of the Mizuno 80mm axe is the middle size in the three-axe lineup from Isao Mizuno of Mizuno Seisakujo, and the curved oak handle is the functional distinction from the straight-handle 78mm. A curved axe handle allows the wrist to rotate naturally through the swing arc, which reduces fatigue through sustained use and provides better edge alignment at contact - the reason most felling axes use curved handles. For detailed splitting, kindling work, and any task that involves repeated strokes over an extended period, the curved handle is the preference.

    At 1 lb 11 oz and 360mm total length with an 80mm blade and 128mm head, this version splits the difference between the compact 78mm and the substantial 100mm in both weight and capability. The stained oak handle is curved. Carbon steel head, forged by hand, with the same edge quality and responsiveness to sharpening that characterizes the full Mizuno line. Leather head cover included.

    Care Instructions: Carbon steel. Wipe and dry after use. Apply oil to the head before storage. Keep clean and dry. Store with the leather head cover on. Sharpen on a quality sharpening stone.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-100mm-40.png&&&0&&&||&&&||&&&@@@ modernistspoon&&&QS-Original&&&Modernist Cutlery Original Quenelle Spoon&&&Modernist Cutlery Quenelle Spoon - 9.25-inch

    This 9.25-inch plating spoon from Modernist Cutlery is purpose-built for forming clean, elegant quenelles and rochers with precision and consistency. The long, narrow profile and refined bowl shape make it easy to glide through soft foods like mousse, ice cream, butter, purees, and tartare, then shape and release them smoothly onto the plate. The polished stainless surface helps reduce drag and sticking so you can achieve tight, symmetrical forms with confidence.

    Crafted from surgical-grade stainless steel, this spoon is durable, corrosion-resistant, and built for professional kitchen use. The handle is slim and ergonomic, offering excellent control for saucing, drizzling, and detailed plating work. Whether you are building composed dishes or refining your presentation skills, this is a versatile tool that adds precision and polish to your kitchen kit.

    Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing.

  • Brand: Modernist Cutlery
  • Material: Surgical Grade Stainless Steel
  • Color: Silver
  • Weight: 1.3 oz (38 g)
  • Length: 9.25 in (235 mm)
  • Width: 1.1 in (30 mm)
  • Style: Modern, Sleek
  • Designed for: Quenelles, Rochers, Saucing, Plating
  • Made for Professional and Home Use&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/modernist-cutlery-quenelle-spoon-9-25-inch-34.png&&&0&&&||&&&||&&&@@@ mocuxlqusp&&&QS-XL&&&Modernist Cutlery XL Quenelle Spoon&&&Modernist Cutlery Quenelle Spoon - XL 9.25-inch

    This extra-large 9.25-inch plating spoon from Modernist Cutlery is purpose-built for forming clean, elegant quenelles and rochers with precision and consistency. The long, narrow profile and refined bowl shape make it easy to glide through soft foods like mousse, ice cream, butter, purees, and tartare, then shape and release them smoothly onto the plate. The polished stainless surface helps reduce drag and sticking so you can achieve tight, symmetrical forms with confidence.

    Crafted from surgical-grade stainless steel, this spoon is durable, corrosion-resistant, and built for professional kitchen use. The handle is slim and ergonomic, offering excellent control for saucing, drizzling, and detailed plating work. Whether you are building composed dishes or refining your presentation skills, this is a versatile tool that adds precision and polish to your kitchen kit.

    Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing.

  • Brand: Modernist Cutlery
  • Material: Surgical Grade Stainless Steel
  • Color: Silver
  • Weight: 2.7 oz (76 g)
  • Length: 9.25 in (235 mm)
  • Width: 1.7 in (45 mm)
  • Style: Modern, Sleek
  • Designed for: Quenelles, Rochers, Saucing, Plating
  • Made for Professional and Home Use&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/modernist-cutlery-xl-quenelle-spoon-47.png&&&0&&&||&&&||&&&@@@ moasbu17&&&Moritaka-Bunka&&&Moritaka AS Bunka 170mm&&&The bunka is one of the more versatile formats in the Japanese kitchen - tall enough for push-cutting through root vegetables, with a pointed reverse-tanto tip that makes it useful for detail work as well. Moritaka Hamono brings over 700 years of forging history to this 170mm version, built in Yatsushiro, Kumamoto Prefecture, where the family has been producing hand-forged blades since the 13th century. CKTG is the exclusive US distributor of these knives, and the Supreme line represents Moritaka working with the best materials in the catalogue: Aogami Super steel at the core, soft iron cladding, and a kurouchi (black as-forged) finish that gives the blade its handmade, forged-in character.

    At 65+ HRC, the Aogami Super core in this bunka is heat-treated to a level that rewards careful sharpening and stropping. The convex 50/50 grind geometry does real work here - it pushes food away from the blade as it passes through, reducing sticking and improving release. Spine thickness of 3mm at the base tapers toward the edge, keeping the blade light at just 4.1 oz while maintaining the rigidity needed for harder vegetables. The handle is octagonal magnolia wood with a buffalo horn ferrule, classic wa construction that sits naturally in a pinch grip. A stainless tang is welded to the blade before handle installation, protecting the joint from moisture.

    What Customers Are Saying: The single review for this knife comes from an experienced home cook with prior restaurant kitchen experience who describes it as effortless on the board - specifically noting the ease of wielding it through potato prep and general veg work. The reviewer describes it as feeling like a light saber in terms of how little effort each cut requires, and six months of use has not diminished that impression.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods in contact with the steel. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-bunka-170mm-427.png&&&5&&&||&&&@@@ moritaka4&&&Moritaka-Cleaver190&&&Moritaka AS Chuka Bocho 190mm&&&The chuka bocho - Chinese chef knife - is a format built around the flat edge profile and broad blade that Chinese kitchen tradition evolved for push-cutting and bias-slicing proteins. Moritaka Hamono brings 700 years of Japanese blade-forging tradition to this format, producing a chuka bocho in their Supreme line at Yatsushiro, Kumamoto Prefecture with Aogami Super (blue paper steel) at the core, soft iron cladding, and the kurouchi (black as-forged) finish that defines the Supreme aesthetic. The symmetric 50/50 grind makes it fully ambidextrous - a practical note for left-handed cooks who have historically been underserved by Chinese cleaver makers. CKTG is the exclusive US distributor.

    The 190mm blade length and 104mm blade height provide a substantial gliding surface for food transfer from board to pan, and the dead-flat edge profile is ideal for the push-cutting and chopping the format is known for. The Aogami Super core runs at 64-65 HRC, producing an edge that holds well through extended prep work. The kurouchi finish on the iron cladding slows corrosion, though this is still a reactive blade that requires care. Weight at 12.9 oz reflects the amount of metal in a full-height cleaver blade. The handle is octagonal ho wood with a buffalo horn ferrule.

    What Customers Are Saying: Three reviews and the sentiment is consistent: this is a well-made, genuinely sharp cleaver that performs above expectations. One reviewer describes the balance as excellent and notes the edge was already performing out of the box. Another reviewer - a professional cook who chose this over stainless options - describes the quality as outstanding and the experience of using a hand-made blade as tangible. A third reviewer describes it as a beautiful knife that is well-suited to professional kitchen use where a compact but capable cleaver is needed, and notes the dead-straight edge as a key positive. All three recommend it.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry immediately after use. Avoid leaving acidic foods or moisture on the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. The kurouchi finish will wear with use - as it does, keep the blade drier and cleaner. Each knife is made by hand so measurements may vary.

    &&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-179.png&&&4.5&&&||&&&||&&&||@@@ moaschbo21&&&Moritaka-Cleaver210&&&Moritaka AS Chuka Bocho 210mm&&&Moritaka Hamono produces two sizes of chuka bocho in the Supreme line, and this 210mm version is the larger of the pair - more blade length and height for cooks who work with bigger quantities of produce or who simply prefer the extended coverage and weight of a full-sized Chinese chef knife. The format is built for push-cutting, bias-slicing proteins, and the kind of sustained vegetable prep where the flat profile and wide gliding surface earn their place. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish and a stainless tang welded to the blade before handle installation. The Aogami Super is heat-treated to 64-65 HRC, which at this blade size and geometry produces an edge with good holding power through the long prep sessions that a cleaver typically sees. Blade height at 116mm and blade length at 216mm give this knife genuine presence on the board. Weight runs 1 lb 2.4 oz - this is a substantial knife, and that weight works in its favor when chopping large quantities of hard vegetables. The 50/50 symmetric grind makes it fully ambidextrous. The octagonal ho wood handle with buffalo horn ferrule handles the grip work without adding unnecessary mass.

    What Customers Are Saying: The single review on this knife is brief but enthusiastic - a long-time Moritaka buyer who describes this vegetable cleaver as fully living up to the line, treating it as a straightforward purchase rather than a gamble.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-210mm-147.png&&&5&&&||&&&||&&&||@@@ moaschbo19cu&&&C245&&&Moritaka AS Chuka Bocho 210mm Custom&&&Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.

    The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.

  • Blacksmith: Moritaka
  • Location: Kumamoto Prefecture, Japan
  • Construction: Hammer Forged, San Mai
  • Core Edge Steel: Aogami Super
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Weight: 1 pound 3 oz (540 g)
  • Blade Length: 215 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 115 mm
  • Handle: 4,000-Year-Old Bog Oak, Oval-Shaped&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-custom-90.png&&&0&&&||&&&||&&&||@@@ moasde16&&&Moritaka-Deba165&&&Moritaka AS Deba 165mm&&&The deba is one of the three iconic single-bevel patterns of the traditional Japanese kitchen - a heavy, thick-spined knife designed to remove fish heads, separate fillets from the bone, and handle the kind of impact work that would ruin a thinner edge. The Moritaka AS Deba 165mm departs from that single-bevel tradition with a 50/50 symmetric grind, which makes it more accessible for cooks unfamiliar with single-bevel sharpening, more durable through rough use, and fully ambidextrous - left-handed users who want to explore the deba format can do so here without paying the significant premium that a dedicated left-handed run would require. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish and heat-treated to 64 HRC. The spine at the heel runs 7mm - deba weight and rigidity for the work it is designed to do. Despite that heft, the thin edge allows the cook to feel bones and joints through the blade as the knife passes through flesh, which is the functional hallmark of good deba geometry. Blade height at 54mm and blade length at 165mm place this in the mid-size range suitable for most whole fish from trout to moderate-sized sea bass. The octagonal magnolia handle with buffalo horn ferrule provides a secure grip.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid leaving acidic foods or moisture on the blade. Apply camellia oil for longer storage. Hand wash only. The 64 HRC edge rewards careful sharpening technique - use quality water stones and strop regularly to maintain the edge. Keep away from frozen foods and hard bones that would chip a hard edge. Each knife is made by hand so measurements may vary.

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-165mm-260.png&&&0&&&||&&&||&&&||@@@ moritakadeba1&&&Moritaka-Deba180&&&Moritaka AS Deba 180mm&&&The Moritaka AS Deba 180mm is the larger of two deba sizes in the Supreme line, and at this length it moves into proper professional territory - suited for breaking down larger whole fish, removing heads cleanly, and the sustained impact and pressure work that the deba format is built for. Like the 165mm, this knife features a 50/50 symmetric double-bevel grind rather than the traditional single bevel, which makes it more accessible for cooks without single-bevel sharpening experience, more durable at the edge through rough work, and fully ambidextrous - left-handed users who want the deba format at a reasonable price will find this to be a genuine option rather than a compromise. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish, at 65+ HRC. The 8mm spine at the heel provides the backbone needed for head removal and joint work. The 56mm blade height and 179mm blade length are well proportioned for fish in the 2-4 kg range. Despite the substantial heft, the thin edge geometry allows genuine tactile feedback through the flesh when navigating bones - the functional quality that separates a proper deba from a heavy cleaver. The octagonal magnolia handle with buffalo horn ferrule seats securely in either a standard or hammer grip.

    What Customers Are Saying: Eight reviews with consistent five-star ratings from both professional and serious home cooks. One pro cook who has put it through two weeks of daily knife work describes it as a new favorite - sharp, well-balanced, and with a sense of quality that exceeds the price. Multiple reviewers describe coming to the format for the first time and finding the knife helped them learn the technique rather than fighting it. Left-handed reviewers specifically call out the symmetric bevel as what made this the right choice. One collector working through the full Moritaka line describes this as the best value in the range given the amount of material that goes into a deba at this price point. Edge retention after sharpening is praised across several reviews.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. The 65+ HRC edge rewards careful sharpening technique. Keep away from frozen foods and very hard bones. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-180mm-200.png&&&5&&&||&&&||&&&||@@@ moritaka9&&&Moritaka-Gyuto210&&&Moritaka AS Gyuto 210mm&&&Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been forging blades since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is visible in every knife the workshop produces. The Supreme series brings that history to bear on Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation. CKTG is the exclusive US distributor, making this line available in the US and virtually nowhere else.

    The 210mm gyuto - Japan's all-purpose chef knife - is the most popular size in the Moritaka line and a natural entry point for cooks moving into Japanese carbon steel for the first time. The flat-to-mildly-curved edge profile is well suited to push-cutting and chopping, and less suited to aggressive rocking through large herb quantities - a characteristic that comes up in reviews and reflects a deliberate geometry choice rather than a flaw. The Aogami Super core runs at 65 HRC, producing a 50/50 convex grind that gets thin behind the edge and promotes food separation. At 4.4 oz it is noticeably lighter than most Western chef knives of comparable length.

    What Customers Are Saying: Twenty-nine reviews and the cumulative picture is detailed. Cooks across the range from first-time Japanese knife buyers to experienced professionals describe the steel as genuinely exceptional - holding edges through extended service with only stropping between shifts, sharpening easily and quickly despite the high HRC, and taking bevel angles that other steel types resist. The balance and weight distribution earn repeated specific praise, with multiple reviewers noting the balance point lands exactly at the pinch grip. The kurouchi finish wears with use and may show streaking through acidic food contact - reviewers treat this as a care note rather than a complaint. One longtime user describes it as a knife they reach for over everything else, even other respected Japanese brands. Several reviewers note this is a knife that requires and rewards care - not a line beater, but a dedicated user's blade.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid acidic foods, moisture, and prolonged wet contact. Apply camellia oil for longer storage. Hand wash only. The 65 HRC edge rewards careful technique - keep it away from frozen foods, hard bones, and anything that would chip a refined edge. Strop daily in professional use and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-210mm-585.png&&&5&&&||&&&@@@ moritaka5&&&210-Chestnut&&&Moritaka AS Gyuto 210mm Chestnut&&&The Moritaka Supreme 210mm Gyuto is another fine example of the maker's skill in applying a 50/50 grind to a traditional Japanese profile, enhancing versatility and ease of use while creating an ambidextrous cutting experience. Gyutos are prized for their adaptability, excelling in a wide range of kitchen tasks and earning a permanent place in many chefs' knife rolls. The pointed tip and smooth push-pull cutting action make it a natural choice for both precision and speed. For those who appreciate the gyuto profile but have limited workspace, this 210mm version offers all the utility of a full-sized chef's knife in a more compact form.

    At the heart of the Moritaka Supreme line is expertly heat-treated Aogami Super steel, renowned for its ability to take and hold a razor-sharp edge. This high-carbon core is clad in soft iron and finished with a rustic kurouchi texture that, while still reactive, provides improved resistance to corrosion. With over 700 years of forging tradition, Moritaka Hamono produces some of the most distinctive knives available—offering outstanding performance, premium materials, and hand-crafted character at remarkable value.

    This blade is fitted with a comfortable D-shaped chestnut handle, offering a secure and ergonomic grip for extended use.

  • Blacksmith: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Tang: Stainless Steel
  • Edge Grind: Even (See Choil Photo)
  • Finish: Kurouchi
  • Handle: D-Shaped Chestnut
  • Ferrule: Buffalo Horn
  • Weight: 5.4 oz (152 g)
  • Blade Length: 210 mm
  • Total Length: 336 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-210mm-chestnut-106.png&&&0&&&||&&&||&&&||@@@ moritaka8&&&Moritaka-Gyuto240&&&Moritaka AS Gyuto 240mm&&&To understand what Moritaka Hamono represents, consider the timeline: this workshop in Yatsushiro, Kumamoto Prefecture was producing hand-forged blades before Columbus crossed the Atlantic, before the printing press, before the Renaissance had fully arrived in Italy. Over 700 years of forging tradition and five generations of kitchen cutlery production have been distilled into the Supreme line, which pairs Aogami Super (blue paper steel) at the core with soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation. CKTG is the exclusive US distributor.

    The 240mm gyuto - Japan's all-purpose chef knife - is the flagship format of the Moritaka Supreme line, and this is the knife that introduced many CKTG customers to the brand. Aogami Super at 65 HRC produces an edge that is capable of refinement most stainless steels cannot reach, while the high alloy content makes it slightly less reactive than simpler carbon steels. The convex 50/50 grind gets thin behind the edge and the compound geometry does an exceptional job with ingredient separation. The blade sits slightly forward of the handle balance point, which helps drive through harder vegetables and larger prep tasks. Note: recent batches of this knife have slightly thicker spines than earlier production - the standard A saya runs too small and the B too large for the current batch. A blade guard is the recommended storage option.

    What Customers Are Saying: With 29 five-star reviews this is the most-reviewed knife in the Moritaka line, and the themes are consistent. Owners describe edge retention that outlasts daily professional use with only stropping between service shifts, and sharpening ease that surprises those who expect hard steel to be difficult on the stones. Balance is praised extensively - the balance point at the pinch grip comes up in multiple independent reviews. Food separation through the convex grind earns strong marks. One professional sous chef describes it as the best-performing blade in nine years of kitchen work. A consistent note across professional users is that this knife requires care: it is not a workhorse for frozen foods, bones, or rough treatment. Handled correctly, reviewers describe it as a knife they will use for the rest of their lives.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds the reactivity. Wipe and dry immediately after use. Avoid acidic foods, moisture, and prolonged contact with any wet surface. Apply camellia oil for longer storage. Hand wash only. The 65 HRC edge is capable of exceptional sharpness but keep it away from frozen foods, hard bones, and materials that would chip a refined edge. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-237.png&&&5&&&||&&&@@@ moasgy24cu&&&C230&&&Moritaka AS Gyuto 240mm Custom&&&Moritaka Hamono Supreme Gyuto 240mm Aogami Super with Bog Oak Handle

    Moritaka Hamono traces its roots back to the 13th century, originally crafting swords before transitioning into kitchen cutlery five generations ago. Based in Yatsushiro, Japan, the Moritaka family continues to forge blades using traditional methods that reflect centuries of accumulated skill. When you pick up one of their knives, the heritage is immediately apparent—these are purposeful tools shaped by history and refined through experience.

    The Supreme series features a core of Aogami Super (Blue Super) steel clad in soft iron using traditional san mai construction. Aogami Super is one of the most respected high-carbon steels in Japanese cutlery, capable of taking an extremely fine edge while offering outstanding edge retention. Hardened to approximately 65 HRC, this 240mm gyuto delivers excellent performance with a compound convex grind that promotes smooth food release and efficient ingredient separation. The kurouchi finish not only gives the blade its distinctive rustic appearance, but also adds a layer of protection to the iron cladding, helping slow corrosion while allowing a natural patina to develop over time.

    We have upgraded this knife with a custom octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years—this material dates back approximately 4,000 years. Over time, the wood naturally darkens, producing deep, rich tones that pair beautifully with the kurouchi finish. The octagonal shape enhances edge awareness and provides a secure, comfortable grip for both push cutting and slicing tasks.

    This 240mm gyuto offers the versatility chefs expect from the profile—long enough for proteins and large prep jobs, yet nimble enough for detailed vegetable work. Substantial but balanced, it reflects Moritaka’s long-standing tradition of building serious working knives.

    Care Instructions: This knife features reactive high-carbon steel with soft iron cladding. Do not leave the blade wet or soaking. Wash by hand with mild soap, dry thoroughly after each use, and avoid cutting hard, frozen, or highly abrasive materials. A light coat of food-safe oil is recommended if storing for extended periods. Carbon steel will naturally develop a patina with use.

    &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-custom-758.png&&&0&&&||&&&||&&&||@@@ moasgy25&&&Moritaka-Gyuto250&&&Moritaka AS Gyuto 250mm&&&This 250mm gyuto was made exclusively for CKTG using a hybrid profile the shop calls the Togatta - a blend of gyuto and sujihiki geometry that has found a following among professional cooks who want the versatility of a chef knife with the narrower profile and cleaner slicing character of a dedicated slicer. It is a CKTG-exclusive shape, available nowhere else, and it was built on the foundation of Moritaka Hamono's Supreme line: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade for corrosion protection at the handle junction. Moritaka Hamono has been hand-forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century, and CKTG is their exclusive US distributor.

    At 251mm the blade has genuine reach, and the Togatta profile - narrower than a standard gyuto at 49mm blade height - keeps the weight at 5.8 oz while giving the knife a slightly forward balance that helps power through product. The Aogami Super core runs at 65 HRC, producing an edge capable of exceptional refinement and long retention between sharpenings. The convex grind promotes food separation, and the slight sujihiki influence in the profile makes it an effective slicer as well as a capable all-purpose knife. The spine runs 3.5mm at the heel and tapers cleanly. The handle is octagonal magnolia with a buffalo horn ferrule.

    What Customers Are Saying: The single review for this knife comes from a returning Moritaka owner who describes it as holding up to hard use and high-grit polishing, with edge retention that lasts even after being taken to natural stone finishes. The sharpening ease is praised despite the high hardness, and CKTG service gets a strong mention alongside the knife itself.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry immediately after use. Keep away from acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. The 65 HRC edge rewards good technique - keep it away from frozen foods, bones, and hard materials that would chip a refined edge. Each knife is made by hand so measurements may vary.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-328.png&&&5&&&||&&&@@@ moasgy25cu&&&C235&&&Moritaka AS Gyuto 250mm Custom&&&This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.

    At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients, and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.

    The blade is paired with a lovely custom, 4,000-year-old, bog oak octagonal handle.

  • Blacksmith: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Tang: Stainless Steel
  • Edge Grind: Even (see choil photo)
  • Finish: Kurouchi
  • Handle: Custom Bog Oak Octagonal
  • Weight: 6.1 oz (174 g)
  • Blade Length: 245 mm
  • Total Length: 408 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm
  • Edge Hardness: 65 HRC&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-custom-614.png&&&0&&&||&&&||&&&||@@@ moritaka7&&&Moritaka-Gyuto270&&&Moritaka AS Gyuto 270mm&&&The 270mm gyuto is where the Moritaka Supreme line reaches the length preferred by professional cooks who have space for it. More reach through large prep tasks, more momentum through hard vegetables, and the additional length that lets a long stroke do the work a short one cannot - these are the reasons experienced cooks reach for this size when the cutting real estate is available. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line. The familiar construction applies here as everywhere in the line: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, stainless tang welded to the blade.

    The Aogami Super core runs at 65 HRC - a superb treatment for this steel that produces edges capable of sustained high performance with only light maintenance. At 8.3 oz this knife has some presence in the hand - slightly blade-forward, which helps it power through product. The flat-to-mildly-curved edge profile is excellent for push-cutting and chopping, and particularly well suited to the sustained hard-vegetable prep that comes with running a larger kitchen. Blade height at 53mm gives comfortable board clearance in a pinch grip. No saya is available for this size; a blade guard is the recommended storage option.

    What Customers Are Saying: Ten five-star reviews from a range of professional and home cooks who have put this knife through sustained use. One reviewer who used it through months of work in a Japanese kitchen - including breaking down pumpkin for tempura and pork belly for tonkotsu - describes it as fantastic at the price. Multiple reviewers praise the edge retention and describe the knife remaining sharp through extended prep sessions. Balance at this length earns specific praise - described as nimble despite the size, which is the result of good weight distribution rather than light construction. One professional describes sharpening it once on a 6k stone and having it maintain that edge through a full prep week. The one consistent care note across reviews is that the kurouchi finish is reactive and high-acid foods will eat through it quickly - this is a knife that rewards attentive care.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Keep away from frozen foods, hard bones, and materials that would chip a refined edge. Each knife is made by hand so measurements may vary.

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-199.png&&&5&&&||&&&||&&&||@@@ moasgy27ch&&&C255&&&Moritaka AS Gyuto 270mm Custom&&&These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.

    The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.

    The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak.

    Experience a higher level of performance, quality of steel, and tradition offered by Moritaka knives.

  • Blacksmith: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Tang: Stainless Steel
  • Edge Grind: Even (See Choil Photo)
  • Finish: Kurouchi
  • Handle: Custom Bog Oak Octagonal
  • Weight: 7.7 oz (218 g)
  • Blade Length: 271 mm
  • Total Length: 428 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 53 mm
  • Rockwell Hardness: 65 HRC&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-custom-213.png&&&0&&&||&&&||&&&||@@@ moho15&&&Moritaka-Honesuki&&&Moritaka AS Honesuki 150mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture, since the 13th century - over 700 years of continuous production that has carried the same commitment to hand-forged quality from sword-making through five generations of kitchen cutlery. CKTG is the exclusive US distributor of these knives, which means this lineage is accessible here and essentially nowhere else in North America. The Supreme line represents the workshop at its most refined: Aogami Super (blue paper steel) at the core, iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade to prevent corrosion under the handle.

    The honesuki - Japan's dedicated Japanese poultry boning knife - is built for the specific geometry of breaking down birds. At 150mm, it is compact and purposeful, with a 3.5mm spine at the heel that tapers toward a rigid, pointed tip designed to navigate joints cleanly. Moritaka has ground this knife with a symmetrical 50/50 bevel, which is notable: most honesukis are asymmetric, making them awkward for left-handed users. The symmetric grind here makes it fully ambidextrous. The Aogami Super core is heat-treated to 65+ HRC, giving the edge real authority and exceptional retention. The handle is octagonal magnolia wood with a buffalo horn ferrule, lightweight and well-fitted for this format.

    What Customers Are Saying: Reviewers across the board describe this as the best boning knife in their kit, with consistent praise for the weight, balance, and the way it moves through poultry. Several note it excels beyond chicken - lamb legs, shoulders, and fish all feature in reviews. The Aogami Super steel earns repeated praise for how sharp it gets on the stones and how well it holds that edge. A few owners note the knife needs work out of the box to reach its potential, with some starting at 1000 grit and finishing on a strop loaded with diamond spray. The symmetrical grind is specifically called out as a major advantage for left-handed cooks. Those who have been using it for extended periods describe it as a knife they could not do without.

    Care Instructions: Aogami Super is a carbon steel with iron cladding - both are reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. For longer storage, apply a light coat of camellia oil. Hand wash only. The kurouchi finish helps protect the cladding but will wear over time with use, which is normal. Strop regularly and sharpen on quality water stones to keep the edge at its best.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (Blue Paper Steel)
  • Cladding: Soft Iron
  • Tang: Stainless Steel
  • Finish: Kurouchi
  • Edge Grind: Even 50/50
  • HRC: 65+
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn
  • Weight: 4.1 oz (116 g)
  • Blade Length: 153 mm
  • Total Length: 285 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 43 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-honesuki-150mm-172.png&&&5&&&||&&&||&&&||@@@ moas21ki&&&Moritaka-Kiritsuke210&&&Moritaka AS Kiritsuke 210mm&&&The kiritsuke is a demanding format - longer and more angular than a gyuto, with a flat profile that suits push and pull cutting but makes rocking through herbs less natural. Moritaka Hamono has approached it with the same 50/50 symmetric grind used across the Supreme line, which removes the traditional left-handed bias of most kiritsukes and makes this knife fully ambidextrous. At 210mm it is also notably compact for the format - most kiritsukes start at 240mm, and this shorter version is a genuine option for cooks who like the profile but work in tighter spaces or prefer less blade forward of the grip. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line.

    The core steel is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish and heat-treated to 65 HRC. At this hardness the steel holds a genuinely exceptional edge and takes very steep bevel angles - one reviewer reports running it at 10 degrees. The convex grind geometry gets thin behind the edge and does good work separating ingredients. Weight is 5.1 oz and blade height at 45mm is well-proportioned for the format. The stainless tang is welded to the blade before handle installation, protecting the joint. The octagonal ho wood handle with buffalo horn ferrule seats at the natural balance point in a pinch grip.

    What Customers Are Saying: The kiritsuke 210mm has 10 perfect five-star reviews and the level of enthusiasm is striking. Professional sushi cooks describe it as the best knife they have used for daily service work. Reviewers consistently praise the out-of-the-box sharpness, with several describing razor-level performance on arrival, and multiple owners report that a brief session on the stones brings the edge to a level that holds through long service shifts with only stropping. The flat profile earns specific praise for herbs, garlic, onions, and slicing cooked proteins. One reviewer describes it as their go-to for virtually every task and would not work without it. The balance point lands exactly at the pinch grip on multiple reports. The 210mm size is called out as genuinely useful for smaller kitchens.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Keep away from acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones - the high hardness rewards good technique and stropping keeps the edge performing between sharpenings. Each knife is made by hand so measurements may vary.

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-329.png&&&5&&&||&&&@@@ moaski21&&&C215&&&Moritaka AS Kiritsuke 210mm Custom&&&The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that, and how prodigious this pattern is for push and pull cutting makes it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection, as there are relatively few kiritsukes that come in below 240 mm.

    The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives.

    The blade is paired with a lovely bog oak, octagonal handle.

  • Blacksmith: Moritaka Hamono
  • Location: Yatsushiro Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Tang: Stainless Steel
  • Edge Grind: Even (See Choil Photo)
  • Finish: Kurouchi
  • Handle: 4,000 Year Bog Oak Octagonal (Trust Photos not Video)
  • Ferrule: Blackwood
  • Weight: 5.4 oz (150 g)
  • Blade Length: 210 mm
  • Total Length: 336 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-custom-357.png&&&0&&&||&&&||&&&||@@@ moritaka13&&&Moritaka-Kiritsuke240&&&Moritaka AS Kiritsuke 240mm&&&When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - sword-making that transitioned into five generations of kitchen cutlery, each carrying the same hand-forging method forward. The Supreme line houses a core of Aogami Super (blue paper steel) between layers of soft iron cladding, rendered with a kurouchi (black as-forged) finish that protects the reactive cladding while giving the blade its raw, forged character. A stainless tang is welded to the blade before handle installation to prevent corrosion inside the fit. CKTG is the exclusive US distributor of these knives.

    The 240mm kiritsuke comes double-beveled with a 50/50 symmetric grind, which departs from the traditional single-bevel of older kiritsuke patterns and makes this knife fully ambidextrous while adding some durability at the edge. The flat profile is excellent for push and pull cutting through vegetables and proteins, and less suited to rocking through large quantities of herbs - but what it does well, it does at a very high level. Blade height at 49mm and a spine of 3mm at the heel give the knife a solid, purposeful feel despite the relatively light weight of 7.1 oz. The Aogami Super core is heat-treated to 65 HRC, which is genuinely exceptional territory for this steel.

    What Customers Are Saying: Twenty-four reviews with near-unanimous five stars paint a detailed picture. Professional cooks from sushi bars to upscale bistros describe this as their primary knife in daily service use. Edge retention is the most consistent theme - reviewers describe holding sharp edges through hard prep shifts with only minimal touch-up, and one professional notes that a quick pass on a 6k stone each morning keeps the knife at full performance. The flat profile earns specific praise for chopping and push-cutting work, and the sword tip is called out as distinctly useful for detail work and scoring. Several owners note this is not a rocking knife and they have adjusted their technique accordingly - without regret. Multiple reviewers call it the best knife they have owned after trying various stainless options from major brands.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry immediately after use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. The 65 HRC edge rewards careful technique - keep it away from frozen foods, bones, and hard materials. Strop daily in professional use and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-240mm-406.png&&&5&&&||&&&@@@ moaski27cu&&&C220&&&Moritaka AS Kiritsuke 240mm Custom&&&Moritaka does a phenomenal job with the Aogami Super (AS) steel at the core of their Supreme series. Heat-treated to HRC 64–65, these blades take exceptionally fine edges, hold their sharpness, and offer excellent edge retention. The core steel is clad in iron and finished in a rustic kurouchi style, lending both performance and character. Each knife is hand-forged with outstanding grinds, a testament to Moritaka's 700 years of blade-forging tradition. Even with this pedigree, the Supreme series represents one of the best values in handcrafted Japanese cutlery.

    The 240mm kiritsuke is a versatile length, well-suited for both professional chefs and serious home cooks. It offers plenty of cutting power while remaining nimble and manageable on most kitchen boards. Unlike traditional kiritsuke profiles, this knife is ground 50/50, making it equally effective for both right- and left-handed users.

    The blade is complemented by a striking custom octagonal handle crafted from 4,000-year-old bog oak, adding elegance to its proven performance.

  • Blacksmith: Moritaka San
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (AS)
  • Cladding: Iron
  • Finish: Kurouchi
  • HRC: 64–65
  • Weight: 6.7 oz (192 g)
  • Blade Length: 240 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 50 mm
  • Handle: 4,000-Year Bog Oak Octagonal&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-custom-669.png&&&0&&&||&&&||&&&||@@@ moki27&&&Moritaka-Kiritsuke270&&&Moritaka AS Kiritsuke 270mm&&&The 270mm kiritsuke is the length that experienced professional cooks tend to settle on for this format - enough reach to cover large prep tasks, enough weight behind the blade to power through hard vegetables, and the flat profile that makes the kiritsuke pattern such an efficient chopper and push-cutter in a working kitchen. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor. The Supreme line construction is consistent: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, stainless tang welded to the blade. The 50/50 symmetric grind makes this knife fully ambidextrous - unlike the traditional single-bevel kiritsuke, this version can be used and maintained by right- and left-handed cooks equally.

    The Aogami Super core runs at 65+ HRC, providing edges capable of very steep bevel angles and exceptional retention. Blade height at 54mm and total length at 427mm give the knife genuine coverage. The sword tip contributes precision to detail work that a standard gyuto tip profile would handle less cleanly. Weight at 8.6 oz is appropriate to the length and provides good momentum through hard vegetables. The flat profile means this knife is not a rocker - it is a chopper, push-cutter, slicer, and scorer, and it does all of those tasks at a high level for cooks willing to adapt their technique.

    What Customers Are Saying: Four reviews and the level of commitment from reviewers is notable. One professional who has used this knife for over 13 years through sustained Ritz-Carlton kitchen work describes it simply as the best purchase he ever made. Another reviewer describes it as their go-to blade, praising the weight, balance, and edge quality, with the out-of-the-box sharpness described as insane and performance maintained through daily use. Multiple reviewers note this is a knife that requires care and technique - the 65 HRC edge will chip on bones and frozen foods - but treat that as a fair trade for the performance it delivers. One detailed review specifically calls out the precision of the tip for fine work like katsura muki and brunoise.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry immediately after use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. The 65+ HRC edge rewards careful technique - keep it away from bones, frozen foods, and any material that would chip a refined edge. Each knife is made by hand so measurements may vary.

    &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-260.png&&&5&&&||&&&||&&&||@@@ moassa18&&&Moritaka-Santoku185&&&Moritaka AS Large Santoku 185mm&&&The large santoku fills a gap that cooks who have outgrown the standard 170mm format often look for: the same versatile three-virtues profile - designed for meat, fish, and vegetables - extended to 185mm for more reach through larger prep tasks and the extra authority that a longer blade brings to larger quantities of produce. Moritaka Hamono has been hand-forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century, and this knife is built on the same foundation as the rest of the Supreme line: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation. CKTG is the exclusive US distributor.

    The 50/50 convex grind provides excellent food separation across the wider variety of cutting tasks the santoku format handles. Aogami Super at this HRC - slightly less reactive than simpler carbon steels due to the high alloy content - builds a stable patina quickly and rewards good sharpening technique with edges that other steel types struggle to achieve. At 4.3 oz and 47mm blade height the knife remains light and maneuverable despite the longer format. The octagonal magnolia handle with buffalo horn ferrule sits naturally in a pinch grip. This knife does not currently have customer reviews; the performance characteristics are consistent with the full Moritaka Supreme line.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry immediately after use. Avoid leaving acidic foods in contact with the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.

    &&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-large-santoku-185mm-143.png&&&0&&&||&&&@@@ moaslona18&&&Moritaka-Nakiri180&&&Moritaka AS Long Nakiri 180mm&&&Over 700 years of hand-forged blade tradition culminated in the Moritaka Supreme line, and both the performance and character of these blades carry that history forward in tangible ways. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been producing blades since the 13th century - five generations of kitchen cutlery following an even longer tradition of sword-making. CKTG is the exclusive US distributor of these knives. The Supreme line uses Aogami Super (blue paper steel) at the core, wrapped in soft iron cladding with a kurouchi (black as-forged) finish and a stainless tang welded to the blade for corrosion protection at the handle junction.

    Where the standard Moritaka nakiri runs 165mm, this long nakiri extends to 180mm with a blade height of 58mm - more reach and more surface area through large prep tasks. Japan's dedicated vegetable knife is built for push-cutting and straight-down chopping, and the longer format adds authority through harder winter vegetables and larger quantities of produce without sacrificing the flat profile that makes nakiri geometry so efficient. The Aogami Super core runs at 64-65 HRC, which is an excellent treatment for this steel - it holds a keen edge through extended use and responds well to quality stones when it is time to refresh. The octagonal magnolia handle with buffalo horn ferrule keeps the knife light for its size at 5.8 oz.

    What Customers Are Saying: Reviewers describe this as the favorite nakiri in collections that already include multiple options from other makers. The extra height and length are praised for adding useful authority through prep tasks while the knife remains agile. Out-of-the-box sharpness is consistently described as good to excellent, the AS steel gets high marks for ease of sharpening, and edge retention through daily home use is described as exceptional. One reviewer who had been looking for this specific combination of length and steel for years describes it as a no-brainer purchase. The recommendation rate across all three reviews is unanimous.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry the blade immediately after use. Avoid leaving acidic foods in contact with the steel. Apply camellia oil for longer storage. Hand wash only. Strop regularly and use quality water stones for sharpening. Each knife is made by hand so measurements may vary.

    &&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-252.png&&&5&&&||&&&@@@ moasna18ch&&&C265&&&Moritaka AS Long Nakiri 180mm Custom&&&Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.

    The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC, which is a superb treatment for this steel. Edge retention is top-notch, as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic, which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.

    This is a thin blade made for processing vegetables, especially harder ones, where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.

  • Maker: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Aogami Super
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • HRC: 64-65
  • Edge Grind: Even
  • Handle: Burnt Chestnut, D-shaped
  • Weight: 5.3 oz (152 g)
  • Blade Length: 182 mm
  • Total Length: 332 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 57 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-custom-29.png&&&0&&&||&&&||&&&@@@ moritaka1&&&Moritaka-Nakiri165&&&Moritaka AS Nakiri 165mm&&&Aogami Super - blue paper steel - is among the most demanding carbon steels to heat-treat correctly, and Moritaka Hamono has been doing it for five generations. Based in Yatsushiro, Kumamoto Prefecture, the workshop traces its origins to 13th-century sword-making, and the Supreme line of kitchen knives draws directly on that tradition: Aogami Super at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded at the handle junction. CKTG is the exclusive US distributor, which puts these knives in a genuinely rare category.

    The nakiri - Japan's dedicated vegetable knife - is a flat-edged cleaver-style blade built for push-cutting and chopping without the rocking motion of a gyuto. This 165mm version runs at 64-65 HRC, which is a superb treatment for AS steel, producing an edge capable of exceptional refinement and retention. The kurouchi finish protects the reactive iron cladding while giving the blade its distinctively raw, handmade character. The blade height of 53mm gives good knuckle clearance through extended prep. The octagonal magnolia handle with buffalo horn ferrule keeps the package light - just 4.9 oz - which is part of what makes this knife feel so nimble in use. A stainless tang is welded to the blade before handle installation, preventing corrosion inside the fit.

    What Customers Are Saying: This nakiri has generated some of the most enthusiastic reviews in the Moritaka line. Owners describe cuts so clean they can feel the difference on the tongue, with vegetables separating with a smoothness that surprised first-time Japanese knife users. The sharpness out of the box draws consistent praise - several reviewers describe it as razor-sharp from the first use. The AS steel is praised for being easier to sharpen than expected at this hardness level, and the edge retention through extended prep work earns strong marks. One professional cook reports using it as a prep workhorse for months with only stropping between sessions. A common note is that the kurouchi finish wears relatively quickly in commercial kitchen conditions, but reviewers are clear that this does not affect performance - it just means the knife needs more consistent drying attention as the raw steel is exposed.

    Care Instructions: Aogami Super is a reactive carbon steel, and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid leaving acidic foods on the blade surface. Apply camellia oil for longer storage. Hand wash only - no dishwasher. The steel rewards good sharpening technique and stropping. As the kurouchi finish wears, pay closer attention to keeping the blade dry.

    Each knife is made by hand so measurements may vary.

  • Blacksmith: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (Blue Paper Steel)
  • Cladding: Soft Iron
  • Tang: Stainless Steel
  • Finish: Kurouchi
  • Edge Grind: Even 50/50
  • HRC: 64-65
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn
  • Weight: 4.9 oz (139 g)
  • Blade Length: 166 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 53 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-nakiri-165mm-198.png&&&5&&&||&&&@@@ moritaka12&&&Moritaka-Petty130&&&Moritaka AS Petty 130mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of continuous production and five generations of kitchen cutlery. The Supreme line represents that tradition at its most direct: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint from corrosion. CKTG is the exclusive US distributor of these knives.

    At 130mm this petty sits at the compact end of the format, more paring knife than utility, and the 30mm blade height keeps it nimble in the hand for fine work. The Aogami Super core is heat-treated to 64-65 HRC, producing an edge that takes exceptional refinement and holds it through extended use with only light maintenance. Weight is just 1.8 oz - light even for a petty of this size. The octagonal ho wood handle with buffalo horn ferrule seats naturally in a pinch grip, and the classic kurouchi finish gives the blade its raw, forged character while providing some protection to the reactive iron cladding.

    What Customers Are Saying: Fifteen reviews on this small knife paint a consistent picture. Reviewers across home cooks and professionals describe it as the perfect companion to a gyuto - one owner uses it daily in a professional kitchen and reports holding its edge through long prep sessions with only occasional stropping. The out-of-the-box sharpness earns repeated praise, with several reviewers noting a quick touch-up on the stones brings it to laser-sharp territory. The lightweight and balance get frequent mentions. One long-term owner reports five months of daily use with only one sharpening session and continued excellent performance. Multiple reviewers describe it as a knife they use for everything from paring to fine line work.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-332.png&&&5&&&||&&&||&&&||@@@ moaspe13wa&&&Moritaka-P130-Oak&&&Moritaka AS Petty 130mm Oak&&&The Moritaka Supreme 130mm petty is a compact, high-performance utility knife built for precision work. Ideal for trimming proteins, peeling fruit, and detail prep on the board or in hand, this size offers excellent control while still delivering the cutting authority Moritaka is known for. It is a great choice for cooks who want serious steel in a nimble, easy-to-manage format.

    At the core is Aogami Super steel, heat-treated to approximately 64–65 HRC. AS steel is prized for taking an extremely refined, acute edge while maintaining outstanding edge retention. The blade is clad in softer iron with Moritaka’s signature kurouchi finish, giving it a rustic, work-driven look, while the san mai construction adds strength and stability. This version is fitted with an oak octagonal handle, a nice upgrade over the standard ho wood handle, offering a more substantial feel in hand and a refined, durable aesthetic. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina over time. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand, so measurements may vary.

  • Blacksmith: Moritaka San
  • Location: Yatsushiro, Japan
  • Construction: San Mai, Hammer Forged
  • Technique: Inserted Hard Steel Core
  • Edge Steel: Aogami Super (AS)
  • Cladding: Iron
  • Finish: Kurouchi
  • HRC: 64–65
  • Weight: 1.8 oz (51 g)
  • Blade Length: 130 mm
  • Total Length: 250 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 30 mm
  • Handle: Octagonal Oak&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-oak-27.png&&&5&&&||&&&||&&&||@@@ moritaka3&&&Moritaka-Petty150&&&Moritaka AS Petty 150mm&&&The 150mm petty sits in a useful middle ground - longer and taller than a paring knife, still compact enough for in-hand work, but with enough blade height and length to function comfortably on the board for smaller prep tasks. Moritaka Hamono has been making blades in Yatsushiro, Kumamoto Prefecture since the 13th century, and the Supreme line brings that 700-year tradition to bear in every knife: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade to protect the handle joint. CKTG is the exclusive US distributor of these knives.

    The Aogami Super core runs at 64-65 HRC, which is a serious treatment for this steel and produces an edge capable of exceptional refinement and retention. The 3mm spine at the heel tapers well toward the edge, keeping the knife agile for its class. At 2.2 oz it is light even among Japanese pettys, which contributes to the responsive, comfortable feel in hand that reviewers consistently describe. The 50/50 convex grind handles both board work and in-hand tasks equally well. The octagonal ho wood handle with buffalo horn ferrule fits naturally in either a pinch or hammer grip.

    What Customers Are Saying: Eight reviews on this size and the themes run deep. One owner did a direct comparison against a premium stainless petty from a major Japanese maker and found the Moritaka its equal, replacing their previous go-to utility knife in daily use. Several reviewers describe the as-received edge as capable of push-cutting paper cleanly, and note that a brief session on the stones takes it to laser sharpness. Edge retention through extended vegetable prep is praised across multiple reviews. One reviewer who uses it daily on the line reports months of use with only occasional polishing and stropping. The patina that develops through use is described approvingly by multiple owners as part of the character of the blade.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry after each use. Avoid leaving acidic foods on the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-150mm-346.png&&&5&&&||&&&||&&&||@@@ moasho15cu&&&Moritaka-P150-Oak&&&Moritaka AS Petty 150mm Oak&&&The Moritaka Supreme 150mm petty is a versatile utility knife and a great size for everyday prep. Long enough to handle small proteins, sandwiches, citrus, and board work, yet compact enough for in-hand tasks, this is the kind of knife that quickly becomes a daily grab. Like the rest of the Supreme series, it offers outstanding performance and character at a very strong value for the level of steel and craftsmanship involved.

    At the core is Aogami Super steel clad in softer iron, forged in traditional san mai construction. The AS steel is known for taking a very fine, acute edge with excellent edge retention, while the iron cladding adds toughness and develops a natural patina over time. The kurouchi finish gives the blade its rustic look and provides a bit of added corrosion resistance. The grind is even and very thin behind the edge for smooth, low-resistance cutting. This version is fitted with an upgraded oak octagonal handle paired with a black urushi colored ferrule, offering a clean, traditional look with a more substantial feel than the standard ho wood handle. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand so measurements will vary.

  • Maker: Moritaka Hamono
  • Location: Yatsushiro, Japan
  • Construction: Hammer Forged, San Mai Edge
  • Steel: Aogami Super
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 2.2 oz (64 g)
  • Blade Length: 154 mm
  • Total Length: 270 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 32 mm
  • Handle: Octagonal Oak
  • Ferrule: Black Urushi&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-150mm-oak-32.png&&&0&&&||&&&||&&&@@@ mosu16pe&&&Moritaka-Petty165&&&Moritaka AS Petty 165mm&&&At 165mm the petty crosses into proper utility knife territory - long enough to slice boneless proteins and handle medium prep tasks on the board, still compact enough for in-hand work where a full gyuto would be cumbersome. Moritaka Hamono has been producing hand-forged blades in Yatsushiro, Kumamoto Prefecture since the 13th century, and the Supreme line puts 700 years of that experience into every knife: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation. CKTG is the exclusive US distributor.

    The 50/50 convex grind on this petty gets thin behind the edge and does real work separating ingredients on the board. At 2.8 oz it is light for its class, and the 33mm blade height gives just enough clearance for a comfortable pinch grip on the board. The Aogami Super core at an unspecified but high HRC produces an edge capable of very steep bevel angles and high refinement - reviewers who have taken this knife through fine sharpening describe a steep, clean edge that slices cleanly without wedging. The octagonal magnolia handle with buffalo horn ferrule seats naturally in hand.

    What Customers Are Saying: Seven five-star reviews and the consistent theme is that this knife fills a gap between the smaller petty and the gyuto better than expected. One professional line cook reports it as her primary prep knife, describing the Shapton-sharpened edge as gliding through product with no resistance. Reviewers describe excellent balance with the spine thickness supporting the blade without making it feel heavy. One owner with large hands specifically calls out the blade height as the detail that made this the right choice - tall enough for a proper board grip. The kurouchi finish draws praise for its look, with one reviewer noting it develops an attractive blue patina through use on acidic vegetables.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry after each use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-165mm-147.png&&&5&&&||&&&||&&&||@@@ moritaka6&&&Moritaka-Santoku170&&&Moritaka AS Santoku 170mm&&&Seven centuries is a long time to be making blades, and the Moritaka Hamono workshop in Yatsushiro, Kumamoto Prefecture has been at it since the 13th century. Five generations of kitchen cutlery production have followed from that sword-making foundation, and the Supreme line is where that accumulated knowledge sits: Aogami Super steel (blue paper steel), soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the hand-forged blade to protect the handle joint. CKTG is the exclusive US distributor of the Moritaka line.

    The santoku - Japan's knife of three virtues, designed to excel at meat, fish, and vegetables - is one of the most universally useful formats in the kitchen, and this 170mm version is built with uncommon attention to the grind. The 50/50 convex geometry thins toward the edge while introducing a slight convex shape that promotes ingredient separation without the aggressive hollow that makes some high-performance blades sticky on wet product. At 65 HRC the steel is capable of an edge most stainless knives cannot reach, and Aogami Super is slightly less reactive than simpler carbon steels due to the high alloy content, which means it builds a stable patina more quickly and behaves more predictably in a working kitchen. Weight is just 4.1 oz, which is part of what makes this knife feel so fast on the board.

    What Customers Are Saying: The santoku has 11 reviews and the consistent theme is that this knife punches well above expectations. Reviewers describe it as razor-sharp out of the box, with several noting the edge quality rivals far more expensive knives. One professional sushi cook reports switching from a heavy Damascus santoku and finding relief from thumb joint strain within days - a direct result of the lighter weight. The kurouchi finish does wear through regular use and one reviewer notes it responds to acetone during cleaning, but this is treated as a minor note rather than a complaint. Multiple repeat buyers describe this as their third Moritaka, with reviewers consistently returning to the line. Several describe this knife as their best purchase in the category.

    Care Instructions: Aogami Super is a reactive carbon steel, and the iron cladding is more reactive still. Wipe and dry immediately after use. Avoid leaving acidic foods on the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly between sharpenings and use quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-santoku-170mm-260.png&&&4.5&&&||&&&@@@ moastana&&&Moritaka-TallNakiri&&&Moritaka AS Tall Nakiri 180mm&&&The tall nakiri occupies a specific and useful niche: the dimensions of Japan's dedicated vegetable knife scaled up to cleaver proportions, with a 75mm blade height that provides the gliding surface and food transfer capacity of a Chinese cleaver but the thinner, lighter construction of a Japanese-style blade. For cooks who want the height and presence of a cai dao without the weight, or who prefer the octagonal wa handle and premium steel of a Moritaka over a production Chinese cleaver, this knife addresses exactly that preference. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish, heat-treated to 65+ HRC. The edge runs absolutely flat - no belly - which makes it ideal for push-cutting, chopping, and the full-contact slicing through large quantities of produce where a curved profile would lift the heel or tip. At 7.9 oz it is noticeably lighter than a Chinese cleaver of comparable blade dimensions, which contributes to the agility reviewers describe. The wide blade also serves as an effective bench scraper for transferring prepped product. The stainless tang welded to the blade protects the handle joint. Octagonal magnolia handle with buffalo horn ferrule.

    What Customers Are Saying: Five reviews and the enthusiasm is genuine. One dedicated vegetable cook describes it as the ideal tool after extended experience with Japanese gyutos that flex too much on hard squash. Reviewers praise the dead-flat edge profile for push-cutting and slicing tasks, the light weight relative to Chinese cleavers, and the edge retention of the Aogami Super at this HRC. One home cook describes the out-of-the-box edge as sharp enough to pass the hanging hair test after a brief strop, and notes the edge lasted months of regular cooking. Several reviewers call out the thin, steep edge angle as distinctive - one notes the knife slices tomatoes to near-transparent thinness. Storage note: no saya is available for this knife; a blade guard is the recommended option.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid leaving acidic foods in contact with the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-180mm-90.png&&&5&&&||&&&||&&&||@@@ moasyasu21&&&Moritaka-Yanagi210&&&Moritaka AS Yanagi / Suji 210mm&&&The sujihiki - Japan's dedicated slicing knife - demands a narrow profile, a long blade, and a grind that pulls cleanly through proteins without compression or drag. Moritaka Hamono produces this 210mm version in Yatsushiro, Kumamoto Prefecture, where the workshop has been hand-forging blades since the 13th century. Note: Moritaka labels this knife as a yanagiba, but it features a double-bevel even grind rather than the single-bevel of a true yanagiba. It is functionally a sujihiki - a double-beveled slicer suited to both right- and left-handed users, and appropriate for all protein types including raw fish. CKTG is the exclusive US distributor of the Moritaka Supreme line.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish, and heat-treated to approximately 65 HRC. At 211mm the blade has good reach for pulling through roasts, breaking down fish, or any protein where a long, controlled stroke is the right technique. Blade height at 32mm is narrow and purposeful, as a slicer should be, and the 3.5mm spine at the heel tapers cleanly toward the tip. The weight - just 3.3 oz - is notably light for a knife of this length, which contributes to control on longer draws. A stainless tang is welded to the blade to protect the handle joint from corrosion. The octagonal ho wood handle with buffalo horn ferrule seats naturally in a pinch or hammer grip.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry the blade immediately after each use. Avoid leaving moisture or acidic food residue on the blade. Apply camellia oil for longer storage. Hand wash only - no dishwasher. The thin edge at 65 HRC is capable of exceptional sharpness but should be kept away from bones, frozen foods, and hard materials. Strop regularly and sharpen on quality water stones. Each knife is made by hand so measurements may vary.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-210mm-46.png&&&0&&&||&&&@@@ moasyasu24&&&Moritaka-Yanagi240&&&Moritaka AS Yanagi / Suji 240mm&&&The 240mm version of the Moritaka double-bevel sujihiki - labeled yanagiba by Moritaka but functionally a sujihiki with its even 50/50 grind - extends the reach of the shorter 210mm by another 30mm, bringing it into the range that dedicated sashimi cooks and carving professionals prefer for longer draw cuts through larger proteins. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish and heat-treated to 65 HRC. At 240mm blade length and 35mm blade height the geometry is focused: narrow, long, and designed for slicing through proteins in controlled draw cuts with minimal resistance. Blade height of 35mm keeps the spine out of the way through long strokes. Spine thickness at 4mm at the heel tapers toward the tip. Weight is 4.0 oz - light for the blade length, which contributes to the control and feedback that slicing tasks require. The stainless tang is welded to the blade, and the octagonal ho wood handle with buffalo horn ferrule seats naturally in either grip style.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid leaving moisture or acidic food residue on the blade. Apply camellia oil for longer storage. Hand wash only. The 65 HRC edge rewards careful sharpening - use quality water stones and strop regularly to maintain performance. Keep away from bones, frozen foods, and hard materials. Each knife is made by hand so measurements may vary.

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-240mm-90.png&&&0&&&||&&&||&&&||@@@ moritaka11&&&Moritaka-Yanagi270&&&Moritaka AS Yanagi / Suji 270mm&&&The 270mm double-bevel sujihiki - labeled yanagiba by Moritaka but functionally a sujihiki with its even 50/50 grind - is the longest slicing knife in the Supreme line, suited to professional protein work, sashimi, large roasts, and any task where a long, controlled draw cut is the right technique. The additional length over the 240mm version gives more blade contact per stroke and better coverage through larger cuts. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor. The double-bevel design makes this knife appropriate for right- and left-handed users without modification.

    The core is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish at 65+ HRC. Blade height at 35mm keeps the spine well clear of the cutting surface through long draw strokes. The 3mm spine at the base tapers toward the tip. Weight is 5.4 oz - appropriate for the blade length and contributing to control rather than fatigue through extended slicing work. The stainless tang is welded to the blade, and the octagonal ho wood handle with buffalo horn ferrule completes the construction. The flatter edge profile on Moritaka knives is particularly suited to the sujihiki format, where a straight drawing motion through protein is the primary technique.

    What Customers Are Saying: Two reviews, both positive. Reviewers describe it as a high-quality knife with a great feel and excellent cutting performance, praising the response from CKTG as part of a smooth buying experience overall.

    Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is equally reactive. Wipe and dry the blade immediately after use. Avoid leaving moisture or acidic food residue on the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Keep away from bones, frozen foods, and hard materials. Each knife is made by hand so measurements may vary.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-270mm-124.png&&&4.5&&&||&&&||&&&||@@@ mohabust&&&MoritakaSticker&&&Moritaka Hamono Bumper Sticker&&&Show your connection to one of Japan's most storied knife-making families with this Moritaka Hamono bumper sticker, designed exclusively for CKTG. Moritaka Hamono has been hand-forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of tradition that is unlikely to show up on many bumpers in your neighborhood. Whether it goes on your car, toolbox, knife bag, or sharpening station, it is a low-key signal to anyone who recognizes the name.

    Measuring 11.5 inches by 3 inches with a clean, bold layout, the sticker is designed for standard bumper application or any flat surface. It is produced in limited quantities and is exclusive to CKTG - you will not find it elsewhere. Apply to a clean, dry surface and press firmly along the full length for best adhesion.

    Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly along the entire length when installing. Allow time for the adhesive to set before exposure to heavy moisture. Avoid applying in very cold temperatures.

    &&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-hamono-bumper-sticker-159.png&&&0&&&||&&&||&&&||@@@ muasbu16&&&BAS-B165U&&&Murata AS Bunka 165mm&&&Introducing Takeo Murata — forged by hand in Kochi, Japan.

    Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer excellent cutting performance and value for both home cooks and professionals.

    This nakiri is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, which helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.

    The knife features an octagonal burnt urushi oak handle, giving it a darker look that pairs nicely with the kurouchi finish while providing a durable and comfortable grip.

    Note: The tip is intentionally ground at a slight downward angle for added durability when chopping. See the second photo for reference.

    This is an excellent nakiri for anyone looking for traditional Japanese craftsmanship at a very fair price.

    Care Instructions:
  • Hand wash only (do not put in the dishwasher)
  • Dry immediately after washing; do not allow moisture to sit on the blade
  • Expect a patina to form over time — this is normal and protective
  • Avoid long contact with acidic foods like onions, tomatoes, and citrus
  • Apply food-safe oil for long-term storage if not used regularly
  • Sharpen with whetstones only (avoid pull-through sharpeners)

    Specifications:
  • Blacksmith: Takeo Murata
  • Location: Kochi, Japan
  • Edge Grind: Double Bevel
  • Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Soft Iron, Kurouchi Finish
  • Construction: San-Mai
  • Handle: Burnt Urushi Oak, Octagonal
  • Weight: 4.0 oz (110 g)
  • Blade Length: 165 mm
  • Total Length: 301 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm
  • Hardness: ~HRC 64&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-bunka-165mm-229.png&&&5&&&||&&&||&&&@@@ muasfu16&&&BAS-F165U&&&Murata AS Funayuki 165mm&&&Introducing Takeo Murata — forged by hand in Kochi, Japan

    Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer exceptional cutting performance and value for both home cooks and professionals.

    This funayuki is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish that helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.

    The funayuki profile excels as a versatile utility blade, combining traits of a santoku and petty knife. Its pointed tip excels at detail work and fine cuts, while the flatter edge handles chopping and push cuts with ease.

    The knife features an octagonal burnt urushi oak handle, providing durability, grip, and a saturated dark color that pairs beautifully with the kurouchi finish.

    This is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.

    Care Instructions:
  • Hand wash only (do not put in the dishwasher)
  • Dry immediately after washing; do not allow moisture to sit on the blade
  • Expect a patina to form over time — this is normal and protective
  • Avoid long contact with acidic foods like onions, tomatoes, and citrus
  • Apply food-safe oil for long-term storage if not used regularly
  • Sharpen with whetstones only (avoid pull-through sharpeners)

    Specifications:
  • Blacksmith: Takeo Murata
  • Location: Kochi, Japan
  • Edge Grind: Double Bevel
  • Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Soft Iron, Kurouchi Finish
  • Construction: San-Mai
  • Profile: Funayuki (Compact All-Purpose)
  • Handle: Burnt Urushi Oak, Octagonal
  • Weight: 4.4 oz (124 g)
  • Blade Length: 166 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 45 mm
  • Hardness: ~HRC 64&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-funayuki-165mm-51.png&&&5&&&||&&&||&&&@@@ muasgy21&&&BAS-G210U&&&Murata AS Gyuto 210mm&&&Introducing Takeo Murata — master bladesmith from Kochi, Japan

    Takeo Murata works alone in a small forge, combining traditional Japanese forging techniques with modern steel to produce knives that balance performance and value. Each knife is hand-forged, heat-treated, and finished with care — a reflection of generations of Japanese craftsmanship.

    This gyuto is built around a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, giving the blade a protective patina layer while preserving the sharpness and reactivity that carbon steel enthusiasts love.

    With a balanced profile, generous blade height, and nimble feel, this gyuto suits a wide range of kitchen tasks — from slicing and dicing vegetables to precision cuts of fish, meats, and herbs. The soft-iron cladding contributes to a classic look and natural aging process that only enhances with proper care.

    The handle is crafted from oak coated in burnt urushi, with an octagonal shape for a secure grip and traditional feel. This combination of materials — reactive steel, forged finish, and wooden wa handle — gives you a knife that looks, feels, and performs like a custom piece at a modest price.

    A great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.

    Care Instructions:
  • Hand wash only — do not use the dishwasher.
  • Dry immediately after washing; do not leave wet or soak.
  • Expect a natural patina to form over time — this is normal and protective for carbon steel.
  • Avoid leaving acidic foods (onions, citrus, tomatoes) sitting on the blade for long periods.
  • Apply a light coat of food-safe oil if storing long-term, to protect the steel and prevent rust.
  • Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.

    Specifications:
  • Blacksmith: Takeo Murata
  • Location: Kochi, Japan
  • Edge Grind: Double Bevel
  • Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Soft Iron With Kurouchi Finish
  • Construction: San-Mai (Clad Construction)
  • Handle: Burnt Urushi Oak, Octagonal Wa Handle
  • Weight: 6.2 oz (178 g)
  • Blade Length: 214 mm
  • Total Length: 363 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 46 mm
  • Hardness: ~HRC 64&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-gyuto-210mm-72.png&&&0&&&||&&&||&&&@@@ muaski21&&&BAS-K210U&&&Murata AS Kiritsuke 210mm&&&Introducing Takeo Murata — forged by hand in Kochi, Japan

    Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.

    This 210mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 — giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.

    The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.

    The handle is crafted from octagonal oak with a burnt-urushi finish — a Japanese-style wa handle that feels balanced, secure, and traditional in hand.

    Care Instructions:
  • Hand wash only — do not use the dishwasher.
  • Dry immediately after washing; do not leave wet or soak.
  • Expect a natural patina to form over time — this is protective, not a defect.
  • Avoid prolonged contact with acidic foods (e.g. citrus, tomatoes, onions).
  • If storing for long periods, apply a light coat of food-safe oil to the blade.
  • Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.

    Specifications:
  • Blacksmith: Takeo Murata
  • Location: Kochi, Japan
  • Edge Grind: Double Bevel (Even, 50/50)
  • Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Soft Iron (Reactive), Kurouchi Finish
  • Construction: San-Mai (Clad Construction)
  • Knife Type: Kiritsuke-Gyuto Hybrid
  • Handle: Octagonal Oak, Burnt Urushi Finish (Wa-Style)
  • Weight: 6.7 oz (190 g)
  • Blade Length: 213 mm
  • Total Length: 369 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 49 mm
  • Hardness: ~HRC 64&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-kiritsuke-210mm-54.png&&&0&&&||&&&||&&&@@@ muasna16&&&BAS-N165U&&&Murata AS Nakiri 165mm&&&Introducing the Murata AS Nakiri 165mm. Crafted by Takeo Murata, a renowned blacksmith hailing from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite Aogami Super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.

    The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value.

  • Weight: 5.5 oz (156 g)
  • Blade Length: 161 mm
  • Total Length: 306 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 51 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-nakiri-165mm-68.png&&&0&&&||&&&@@@ muastape15&&&BAS-P150U&&&Murata AS Petty 150mm&&&Introducing Takeo Murata — traditional forging from Kochi, Japan.

    Takeo Murata is a dedicated blacksmith working in Kochi Prefecture, using traditional forging techniques to craft kitchen knives by hand. His knives offer real Japanese cutlery quality, combining fine steel and classic finishing for chefs and home cooks alike.

    This 150 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to around HRC 64. The core is clad in reactive soft iron with a kurouchi (black-forge scale) finish, giving the knife a rustic, traditional appearance and helping slow the development of rust or patina. Aogami Super is known for its excellent edge retention and sharpness.

    Thanks to its compact size and nimble blade, this petty is ideal for detailed prep tasks — peeling, slicing fruits and vegetables, trimming, herb work, or delicate chopping. It’s a perfect complement to larger knives for everyday kitchen work.

    The handle is crafted from octagonal oak with a burnt urushi finish, giving it a durable, natural feel and traditional Japanese aesthetic. The lighter weight and balanced design make this petty comfortable to use for extended prep sessions.

    If you want a small, trusted, traditional Japanese utility knife, this Murata petty combines fine steel, expert forging, and practical value in one handcrafted tool.

    Care Instructions:
  • Hand wash only — never use a dishwasher.
  • Dry immediately after washing; do not soak or leave damp.
  • Expect a patina to develop over time — this is normal with carbon steel and is protective.
  • Avoid prolonged exposure to acidic foods such as citrus, onions, and tomatoes.
  • If storing long-term, apply a thin coat of food-safe oil to the blade.
  • Use sharpening waterstones only; avoid pull-through sharpeners or grinders to preserve edge geometry.

    Specifications:
  • Blacksmith: Takeo Murata
  • Location: Kochi, Japan
  • Edge Grind: Double Bevel (Even, 50/50)
  • Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Soft Iron (Reactive), Kurouchi Finish
  • Construction: San-Mai (Clad Construction)
  • Knife Type: Petty 150 mm (Compact Utility Knife)
  • Handle: Burnt Urushi Oak, Octagonal Handle (Wa-Style)
  • Weight: 3.1 oz (88 g)
  • Blade Length: 152 mm
  • Total Length: 280 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 30 mm
  • Hardness: ~HRC 64&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-petty-150mm-51.png&&&0&&&||&&&@@@ muastape13&&&BAS-T135U&&&Murata AS Tall Petty 135mm&&&Introducing Takeo Murata — knife-making tradition from Kochi, Japan.

    Takeo Murata is a traditional blacksmith from Kochi Prefecture, crafting knives by hand using time-honored forging techniques. His work brings Japanese cutlery heritage into everyday kitchens — producing tools that are dependable, sharp, and excellent value.

    This 135 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish — a protective, rustic coating that discourages rust while preserving the natural patina effects that carbon steel develops over time.

    Compact and nimble, this petty is perfect for smaller prep tasks — peeling, slicing fruits and vegetables, trimming, delicate chopping, or any detailed kitchen work. The petite size offers excellent control, while the sharp carbon core delivers reliable cutting performance.

    The handle is made from octagonal oak finished with burnt urushi, giving a rich dark appearance, a comfortable grip, and a classic Japanese aesthetic. This petite knife blends traditional craftsmanship with everyday practicality.

    Whether you are refining technique, prepping vegetables, or performing precise tasks, this Murata petty is a versatile, high-quality tool made to last.

    Care Instructions:
  • Hand wash only (do not use a dishwasher)
  • Dry thoroughly immediately after washing; do not leave wet or soak
  • Expect patina to form over time — this is normal and protective for carbon steel
  • Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes
  • Apply a thin coat of food-safe oil if storing long-term
  • Sharpen only on water stones; avoid pull-through sharpeners or grinders

    Specifications:
  • Blacksmith: Takeo Murata
  • Location: Kochi, Japan
  • Edge Grind: Double Bevel
  • Steel: Aogami Super (Blue Super) Carbon Steel
  • Cladding: Soft Iron, Kurouchi Finish
  • Construction: San-mai
  • Profile: Petty 135 mm — Compact Utility Knife
  • Handle: Burnt Urushi Oak, Octagonal
  • Weight: 4.0 oz (121 g)
  • Blade Length: 137 mm
  • Total Length: 268 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 37 mm
  • Hardness: ~HRC 64&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-tall-petty-135mm-201.png&&&0&&&||&&&@@@ nair10gr&&&Nagura1K&&&Nagura Irodori 1,000 Grit&&&The Naniwa 1,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 1K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-1000-grit-114.png&&&0&&&||&&&||&&&||@@@ nair10gr1&&&Nagura10K&&&Nagura Irodori 10,000 Grit&&&The Naniwa 10,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 10K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&28.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10-000-grit-9.png&&&0&&&||&&&||&&&||@@@ nair12gr&&&Nagura12K&&&Nagura Irodori 12,000 Grit&&&The Naniwa 12,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 12K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12-000-grit-9.png&&&0&&&||&&&||&&&||@@@ nair20gr&&&Nagura2K&&&Nagura Irodori 2,000 Grit&&&The Naniwa 2,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 2K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-113.png&&&0&&&||&&&||&&&||@@@ nair220gr&&&Nagura220&&&Nagura Irodori 220 Grit&&&The Naniwa 220 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 220-grit sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-117.png&&&0&&&||&&&||&&&||@@@ nair30gr&&&Nagura3K&&&Nagura Irodori 3,000 Grit&&&The Naniwa 3,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 3K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-114.png&&&0&&&||&&&||&&&||@@@ nair400gr&&&Nagura400&&&Nagura Irodori 400 Grit&&&The Naniwa 400 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 400-grit sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-118.png&&&0&&&||&&&||&&&||@@@ nair50gr&&&Nagura5K&&&Nagura Irodori 5,000 Grit&&&The Naniwa 5,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 5K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-114.png&&&5&&&||&&&||&&&||@@@ nair80gr&&&Nagura8K&&&Nagura Irodori 8,000 Grit&&&The Naniwa 8,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to an 8K sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-109.png&&&0&&&||&&&||&&&||@@@ nair800gr&&&Nagura800&&&Nagura Irodori 800 Grit&&&The Naniwa 800 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit so you can match it to an 800-grit sharpening stone so the mud is the same grit.

    2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-113.png&&&0&&&||&&&||&&&||@@@ nagibu171&&&NAHA-B170&&&Nakagawa Ginsan Bunka 170mm&&&Sakai master smith Satoshi Nakagawa represents the next generation of exceptional blade craftsmanship. On my first trip to Japan, I had the privilege of meeting Kenichi Shiraki, widely regarded as one of the premier blacksmiths in the region. It was there that I was introduced to his apprentice, Satoshi Nakagawa. After a decade of training under Shiraki san, Nakagawa stepped forward to carry on the tradition, establishing himself as a highly respected smith in his own right. Today he leads Nakagawa Hamono in Sakai, producing blades that reflect both deep heritage and modern precision.

    This knife is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the subtle contrast between the core steel and the outer layers. The edge steel is Ginsan, known for its fine grain structure, excellent sharpening response, and stainless convenience. Ground even at 50/50, the blade offers balanced cutting performance and smooth food release. The wenge octagonal handle paired with a buffalo horn ferrule provides a refined look and solid feel in hand, complementing the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.

  • Blacksmith: Nakagawa San
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Edge Steel: Ginsan
  • Edge Grind: Double Bevel Even 50/50
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.5 oz / 156 g
  • Blade Length: 171 mm
  • Overall Length: 315 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 47.6 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-421.png&&&0&&&||&&&||&&&@@@ nagigy18&&&NAHA-G180&&&Nakagawa Ginsan Gyuto 180mm&&&Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan, one of the true centers of Japanese knife making. A master smith working in a city long known for its blade craft, he produces knives that reflect disciplined forging, clean grinds, and excellent heat treatment. His work is respected for its refined feel on the stones and confident performance on the board.

    This Ginsan blade is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the contrast between core and cladding. Ginsan offers the fine grain structure and sharpening ease many cooks associate with carbon steel, combined with the convenience and corrosion resistance of stainless. The grind is even at 50/50 for balanced cutting performance, and the blade moves smoothly through product with low resistance. The wenge octagonal handle paired with a buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated look of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.

  • Blacksmith: Nakagawa San
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Edge Steel: Ginsan
  • Edge Grind: Double Bevel, Even 50/50
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.9 oz (140 g)
  • Blade Length: 172 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2.6 mm
  • Blade Height at Base: 46.7 mm&&&&&&304&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-180mm-90.png&&&0&&&||&&&||&&&@@@ nagigy24&&&NAHA-G240&&&Nakagawa Ginsan Gyuto 240mm&&&Satoshi Nakagawa is the owner and master smith of Nakagawa Hamono in Sakai, Japan, one of the true centers of traditional Japanese knife making. After a decade long apprenticeship under Shiraki san, he succeeded his teacher and has continued producing beautifully forged blades that reflect both deep tradition and modern refinement. His work is known for clean grinds, excellent heat treatment, and a confident, work ready feel on the board.

    This Ginsan gyuto is hammer forged in san mai construction with a stainless clad exterior and a kasumi finish that highlights the subtle contrast between core and cladding. The Ginsan edge steel offers the fine grain structure and sharpening feel of carbon steel with the convenience of stainless performance. Ground even at 50/50 for balanced cutting, the blade moves smoothly through product with excellent edge retention and easy maintenance. The wenge octagonal handle with buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.

  • Blacksmith: Nakagawa San
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Kasumi
  • Edge Steel: Ginsan
  • Edge Grind: Double Bevel Even 50/50
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 7.6 oz / 214 g
  • Blade Length: 232 mm
  • Overall Length: 385 mm
  • Spine Thickness at Heel: 2.6 mm
  • Blade Height at Heel: 49.5 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-240mm-293.png&&&5&&&||&&&||&&&@@@ nagigy27&&&NAHA-G270&&&Nakagawa Ginsan Gyuto 270mm&&&The Nakagawa Ginsan Gyuto 270 mm is a powerful, refined blade from Sakai master smith Satoshi Nakagawa. As the owner of Nakagawa Hamono, he continues the deep forging traditions of one of Japan’s true knife making centers. His knives are known for disciplined heat treatment, clean grinds, and a confident feel on the board, and this large format gyuto is no exception. With its generous length and height, it excels at high volume prep, large proteins, and long, fluid slicing motions while still maintaining balance and control.

    Hammer forged in traditional san mai construction, the blade features a Ginsan stainless steel core clad in stainless steel with a soft kasumi finish. Ginsan offers a fine grain structure that sharpens beautifully while delivering excellent edge retention and corrosion resistance. The grind is even at 50/50 for balanced performance, and the taller blade profile provides strong knuckle clearance and stability. The ebony octagonal handle paired with a buffalo horn ferrule gives the knife a substantial, elegant presence that matches the authority of the 270 mm blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.

  • Blacksmith: Nakagawa San
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Edge Steel: Ginsan Stainless Steel
  • Edge Grind: Double Bevel Even 50/50
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 9.2 oz (262 g)
  • Blade Length: 259 mm
  • Total Length: 422 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 52.2 mm&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-270mm-307.png&&&0&&&||&&&||&&&@@@ nagiki21&&&NAHA-K210&&&Nakagawa Ginsan Kiritsuke 210mm&&&The Nakagawa Ginsan Kiritsuke 240 mm reflects the evolution of a master smith. On my first trip to Japan, I visited Kenichi Shiraki, who at the time was considered one of the top blacksmiths in the country. During that visit, I met a young apprentice named Satoshi Nakagawa who had already begun building a strong foundation under Shiraki san. Since Shiraki’s retirement, Nakagawa has taken over the forge and established himself as a master in his own right. He is also one of the few smiths producing honyaki blades, a demanding technique forged from a single piece of carbon steel that requires exceptional skill and control.

    This kiritsuke is forged in san mai construction using Silver 3, also known as Ginsan steel, with stainless cladding. Ginsan is fully stainless and one of our favorite steels for kitchen knives due to its fine grain structure, clean sharpening feel, and excellent edge retention. The blade is ground even at 50/50 for balanced cutting performance and features the distinctive kiritsuke profile that excels at precise push cutting and slicing tasks. After hearing from our forum customers, we inquired about the sharpening and confirmed that Morihiro san performs the final grind, adding another level of refinement to the blade. The wenge octagonal handle with buffalo horn ferrule gives the knife a refined, substantial presence in hand. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.

  • Blacksmith: Nakagawa San
  • Sharpener: Morihiro San
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Edge Steel: Ginsan
  • Edge Grind: Double Bevel; Even 50/50
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.8 oz / 164 g
  • Blade Length: 200 mm
  • Overall Length: 349 mm
  • Spine Thickness at Heel: 2.8 mm
  • Blade Height at Heel: 41.7 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-kiritsuke-210mm-90.png&&&4&&&||&&&||&&&@@@ nakamura1&&&NH1-1-B16B&&&Nakamura Blue #1 Bunka 165mm&&&This 165mm bunka from Nakamura Hamono reflects more than a century of traditional Japanese blade making. The family forge in Nakatsu City, Oita Prefecture on Kyushu has been producing practical working blades since 1900, drawing on deep experience making agricultural tools. The knife features a core of Blue #1 carbon steel, a highly regarded steel known for taking extremely keen edges and holding them well through long prep sessions.

    The blade is hammer forged using traditional san mai construction with a Blue #1 core clad in soft iron. This combination provides excellent cutting performance while the softer cladding adds toughness and stability to the harder core steel. The bunka profile offers a flatter section that works well for push cutting along with a pronounced K-tip that excels at detail work and precise vegetable prep. The grind is thin behind the edge for efficient cutting performance while maintaining enough spine thickness to feel solid and confident on the board. As with most high-carbon knives, the blade will develop a natural patina over time and should be dried after use. Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking. Avoid cutting frozen foods, bones, or hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
  • Blacksmith: Nakamura Hamono
  • Location: Nakatsu City, Oita Prefecture, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #1 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Tsuchime
  • Edge Grind: Even (See Choil Photo)
  • Weight: 4.5 oz (130 g)
  • Blade Length: 165 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm
  • Handle: Oak Octagonal&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-bunka-165mm-114.png&&&0&&&||&&&||&&&@@@ nakamura2&&&NH1-S16BB&&&Nakamura Blue #1 Santoku 165mm&&&The Nakamura Hamono Santoku is a versatile, hand-forged Japanese kitchen knife made in Nakatsu City, Oita Prefecture, on the island of Kyushu. Founded in 1900, Nakamura Hamono is a small, family-run workshop with more than a century of experience producing practical working tools by hand. Each knife is hammer-forged, heat-treated, sharpened, and finished using traditional methods passed down through generations of blacksmiths.

    This santoku is forged from Blue #1 carbon steel and constructed using a traditional san mai method, with a soft iron cladding that adds toughness and stability while preserving the sharpness and easy sharpening Blue #1 is known for. The blade is hammer-forged and finished with a rustic kurouchi surface that helps slow oxidation and improves food release during prep. The santoku profile excels at vegetables, proteins, and general kitchen tasks, offering excellent control, a compact working length, and comfortable knuckle clearance. As with all high-hardness carbon steel knives, avoid twisting, lateral force, and hard contact to prevent chipping.

    Care Instructions: Carbon steel will develop a natural patina with use. Hand wash only and dry thoroughly after use. Wipe the blade during prep, especially after cutting acidic foods. Do not soak or place in a dishwasher. Avoid cutting frozen foods, bones, or hard objects. Store in a dry place using a blade guard, saya, or magnetic strip, and apply a light coat of camellia or mineral oil for long-term storage.

    Each knife is made by hand, so measurements may vary.

  • Brand: Nakamura Hamono
  • Location: Nakatsu City, Oita Prefecture, Kyushu
  • Knife Type: Santoku
  • Construction: Hammer-Forged, San Mai
  • Core Steel: Blue #1 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Double Bevel (Even)
  • Weight: 4.8 oz (136 g)
  • Blade Length: 170 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 44 mm
  • Handle: Octagonal Olivewood with Ebony Ferrule Trust Photos not Video&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-santoku-165mm-104.png&&&0&&&||&&&@@@ nabl2gy21bog&&&NH7-G21B&&&Nakamura Blue #2 Gyuto 210mm&&&The Nakamura Blue #2 Gyuto 210mm is a hand-forged chef’s knife produced by Nakamura Hamono in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, this family workshop has spent over a century making practical cutting tools using traditional Japanese forging techniques. The blade features a core of Blue #2 carbon steel, a highly respected steel known for taking extremely sharp edges while remaining relatively easy to sharpen.

    The blade is constructed using traditional san mai construction with a Blue #2 carbon steel core clad in stainless steel. This combination provides the excellent cutting performance of carbon steel while reducing maintenance thanks to the protective stainless cladding. A rustic kurouchi finish helps resist corrosion and improves food release during prep. The 210mm gyuto profile offers a versatile balance of length, height, and control, making it an excellent all-purpose knife for vegetables, proteins, and general kitchen work.

    Care Instructions: Carbon steel will develop a natural patina with use. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking and never place it in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
  • Brand: Nakamura Hamono
  • Location: Nakatsu City, Oita Prefecture, Kyushu, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Kurouchi
  • Edge Grind: Even (Double Bevel)
  • Blade Length: 210 mm
  • Handle: Custom Maple Burl Octagonal&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-2-gyuto-210mm-49.png&&&0&&&||&&&||&&&|kika21gy|@@@ nakamura&&&NH4-N16BB&&&Nakamura Blue #2 Nakiri 165mm&&&Nakamura Hamono has been hand-forging blades in Nakatsu City, Oita Prefecture, Kyushu since 1900, carrying more than a century of traditional craftsmanship into every knife that leaves the workshop. This family operation still does things the old way — each blade is hammer-forged, heat-treated, sharpened, and finished entirely by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura knives are built to work hard and last a lifetime with proper care.

    This nakiri is a beautiful expression of that heritage. The hand-forged Blue #2 carbon steel core delivers the kind of razor sharpness and easy sharpening that serious cooks prize, while the stainless cladding keeps maintenance demands low. The rustic kurouchi finish adds a layer of corrosion resistance and helps with food release, and the tall blade profile gives excellent knuckle clearance and a stable, confident feel on the cutting board. The octagonal olivewood handle with ebony ferrule is both striking and comfortable in hand.

    Customers consistently reach for this nakiri over others in their collection. They praise its light, well-balanced feel and the easy control that comes with it. The added height and length give it a bit more authority on the board without sacrificing agility, and the Blue #2 steel arrives sharp, resharpens easily, and holds its edge exceptionally well day after day.

    As with all carbon steel knives, a little routine care goes a long way. Wipe the blade clean during use and dry it immediately after washing — never soak it or put it in the dishwasher. For long-term storage, apply a light coat of camellia or mineral oil to the blade. The olivewood handle benefits from an occasional treatment with board butter or a natural oil to keep it looking its best.

    &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-2-nakiri-165mm-32.png&&&5&&&||&&&@@@ natonast&&&TT-250709-4&&&Nakayama Natural Sharpening Stone&&&For nearly a millennium, metalworkers and toolmakers in Japan have relied on the natural sharpening stones found in the mountains surrounding Kyoto. Among these deposits, one geological formation produced the most sought-after stones of all: the Nakayama strata. Quarried primarily from the eastern ridges of the Hozan range, Nakayama stones are considered the pinnacle of natural finishing hones for bladesmiths, razor sharpeners, joiners, and professional chefs. Unlike synthetic abrasives, Nakayama stones are composed of ultra-fine siliceous particles suspended in a compact clay matrix formed through slow consolidation during the late Paleozoic era. This microstructure allows them to abrade steel with high precision while simultaneously burnishing the surface. The result is a uniquely refined edge that synthetic stones rarely replicate: an apex that is both polished and microscopically structured for optimal cutting performance. Stones from this layer often test and perform at an approximate 15,000–20,000 grit equivalency, with a feedback profile prized for its smooth slurry formation, minimal scratching, and exceptional tactile control. These qualities make Nakayama preferred for the final stages of honing high-hardness steels, including carbon razors, single-bevel kitchen knives, and woodworking tools. Today, all true Nakayama material is limited, as mining ceased decades ago due to environmental and regulatory restrictions. Each stone, including the one offered here, represents finite, irreplaceable stock—cut by hand, lapped for use, and valued by sharpeners who demand the highest natural finishing performance available. Approximate Dimensions: 140mm × 97mm × 15mm Weight: 400g&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakayama-natural-sharpening-stone-543.png&&&0&&&||&&&||&&&||@@@ naao2kgrbr&&&GreenBrick&&&Naniwa Aotoshi 2K Green Brick&&&What many users affectionately call the “Green Brick of Joy,” the Naniwa Aotoshi 2000 is a versatile medium stone that punches well above its grit rating. It cuts quickly, refines efficiently, and leaves an edge noticeably sharper than most factory finishes, making it an excellent bridge between coarse stones and finer polishers. At 210 × 70 × 55mm, it’s a generously sized stone that offers long life and consistent performance for both home cooks and frequent sharpeners.

    In real-world use, this stone shines for edge refinement after coarse work, especially on common stainless steels. It produces a surprisingly refined, semi-polished edge—often compared to higher-grit stones—while maintaining excellent bite and cutting performance. Burr formation is subtle but controlled, removal is easy even on softer steels, and the stone delivers a smooth, velvety sharpening feel that many users find immediately confidence-inspiring.

    With an average rating around 4.7 stars, customers consistently praise this stone for its versatility and feel. Many note it cuts closer to a 1K stone with a wet surface but can finish like a 3K–4K as it dries, giving it a uniquely wide working range. Reviewers also highlight its excellent feedback, large size, and ability to produce a refined, high-performing edge on both Western and Japanese knives. Some mention it dishes a bit faster than harder stones, but most agree the performance and enjoyment more than make up for it.

    Care Instructions: This is a splash-and-go stone—no soaking required. Add water as needed during use and keep the surface clean to maintain cutting speed. Allow the stone to air dry completely after sharpening. Flatten periodically to ensure consistent performance and even wear.

  • Grit: 2000 (Performs Above Rating)
  • Dimensions: 210 × 70 × 55 mm
  • Type: Splash-and-Go Water Stone
  • Best Use: Edge Refinement and Finishing
  • Feedback: Smooth, Velvety Feel&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-aotoshi-2k-green-brick-241.png&&&5&&&||&&&||&&&||@@@ nach10grwast&&&P-310&&&Naniwa Chosera Professional 1,000 Grit&&&The Naniwa Chosera Pro 1,000 sharpening stone is widely regarded as one of the best all-around water stones available, offering an outstanding balance of cutting speed, durability, and refined edge quality. This medium-grit sharpening stone is a true workhorse and an ideal starting point for most sharpening sessions, whether you're maintaining kitchen knives or working through a full progression.

    In the long-running discussion about top-tier sharpening stones, the Naniwa Chosera Pro series consistently stands out for its exceptional feedback and ease of use. The 1,000 grit version hits a sweet spot—aggressive enough to remove steel efficiently while still leaving a clean, refined edge that can serve as a stopping point for many users or a perfect bridge to higher grit stones.

    This sharpening stone is hard, fast cutting, and slow to dish, producing a consistent scratch pattern that often finishes finer than its stated grit. The tactile and audible feedback is excellent, making it easier to maintain angle control and build a stable, precise edge. It’s also very forgiving, which makes it a great choice for both beginners and experienced sharpeners alike.

    Like all stones in the Pro series, the Naniwa Chosera Pro 1,000 is a splash-and-go sharpening stone. A quick wetting of the surface is all that’s required—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.

    Stone Size: 210mm x 70mm x 20mm

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.

    Customer Feedback Summary: Customers consistently describe this sharpening stone as having a smooth, silky feel with excellent feedback and ease of use. It’s frequently praised as a perfect starting point in a sharpening progression, capable of producing very sharp edges while remaining forgiving for newer users. Many note its fast cutting speed combined with a refined finish, along with the convenience of true splash-and-go performance and quick drying. Overall, it’s considered a must-have, versatile sharpening stone that delivers reliable, high-quality results across a wide range of knives and skill levels.

    Please note: Naniwa has updated the name of this stone from the Chosera 1,000 to the Naniwa Chosera Pro 1,000 (sometimes spelled Chocera). The stone itself remains unchanged.

    &&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-1-000-grit-105.png&&&5&&&||&&&||&&&||@@@ nach10supowa&&&P-390&&&Naniwa Chosera Professional 10,000 Grit&&&Designed for those who demand the highest level of edge refinement, the Naniwa Chosera Pro 10,000 sharpening stone is a true finishing stone for serious knife enthusiasts and straight razor users. At this level, the focus shifts from shaping the edge to perfecting it—delivering exceptional smoothness, keenness, and cutting precision.

    Despite its ultra-fine grit rating, this sharpening stone remains efficient and controlled in use. Its hard, dense construction allows it to cut cleanly while wearing very slowly, helping maintain a flat, consistent surface over time. This stability is especially valuable during final honing, where precision and feedback are critical. The result is a highly refined edge that excels at push cutting, fine slicing, and razor work.

    Like all stones in the Chosera Pro series, the 10,000 grit sharpening stone is splash-and-go, requiring only light surface wetting. Extended soaking is not recommended due to the resin-bonded composition, which is designed for surface use only.

    Stone Size: 210mm x 70mm (8 1/4" x 2 3/4")
    Weight: 1.5 lb (686 g)

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.

    Customer Feedback Summary: Customers consistently describe this sharpening stone as one of the finest finishing stones available, noting its combination of hardness, smooth feel, and excellent polishing ability. Many highlight its fast cutting speed for such a high grit, along with minimal dishing and long lifespan. Users report achieving extremely sharp, highly polished edges comparable to much more expensive natural stones. Overall, it’s regarded as a top-tier sharpening stone that delivers outstanding results for both knives and razors.

    Please note: Naniwa has updated the name of this stone from the Chosera 10,000 to the Naniwa Chosera Pro 10,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-10-000-grit-52.png&&&5&&&||&&&||&&&||@@@ nach200grshs&&&P-320&&&Naniwa Chosera Professional 2,000 Grit&&&The Naniwa Chosera Pro 2,000 sharpening stone is a versatile mid-grit sharpening stone that fills an important role in many sharpening progressions. It excels at refining edges while still cutting efficiently, making it especially useful when working with harder, wear-resistant steels where a direct jump from 1,000 grit to finer stones can be slower and more fatiguing.

    This sharpening stone allows you to smooth out scratch patterns from coarser stones such as 600 or 800 grit while preparing the edge for higher polishing stones. Thanks to the fast-cutting nature of the Chosera Pro series, the 2,000 grit can also help simplify your progression by covering a wider grit range, reducing the need for additional intermediate stones without sacrificing edge quality.

    Like all stones in the Chosera Pro lineup, the 2,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to maintain consistent angles. It is a true splash-and-go sharpening stone—simply wet the surface before use. Do not soak, as the resin-bonded construction is not designed for prolonged water exposure.

    Stone Size: 210mm x 70mm x 20mm

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.

    Customer Feedback Summary: Customers describe this sharpening stone as smooth, easy to use, and very well balanced within a progression. Many highlight its excellent feedback and note that it works well as a starting or middle stone, especially when paired with other Chosera stones. Some mention that it overlaps slightly with higher grit options like a 3,000 grit stone, but still appreciate its ability to quickly produce a clean, practical kitchen edge. Overall, it’s regarded as a reliable, high-quality sharpening stone that integrates seamlessly into a wide range of setups.

    Please note: Naniwa has updated the name of this stone from the Chosera 2,000 to the Naniwa Chosera Pro 2,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-2-000-grit-52.png&&&5&&&||&&&||&&&||@@@ ch3grstba&&&P-330-Stone&&&Naniwa Chosera Professional 3,000 Grit&&&The Naniwa Chosera Pro 3,000 sharpening stone sits at the transition point between medium-grit sharpening stones and fine finishing stones, making it one of the most flexible options in the lineup. For most kitchen knives, a 3,000-grit sharpening stone delivers an ideal balance of sharpness, bite, and edge durability, making it perfect for everyday food prep without the fragility of ultra-polished edges.

    This sharpening stone is also an excellent bridge in a progression, efficiently refining the scratch pattern left by 1,000 or 2,000 grit sharpening stones while preparing the edge for higher grit finishers such as 5,000 or 10,000. Thanks to the fast-cutting nature of the Chosera Pro series, it achieves this refinement quickly, helping reduce time on the stone while maintaining excellent edge quality.

    Like all Chosera Pro sharpening stones, the 3,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to monitor edge development. It is a true splash-and-go sharpening stone—just wet the surface before use. Extended soaking is not recommended due to the resin-bonded construction.

    Stone Size: 210mm x 70mm x 20mm

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.

    Customer Feedback Summary: Customers consistently describe this sharpening stone as extremely versatile, with many noting it can serve as both a finishing stone and a standalone solution for achieving a very sharp working edge. Users praise its fast cutting speed, excellent feedback, and resistance to dishing. Several reviewers mention that it produces a refined, polished edge that is more than sufficient for most kitchen and even woodworking tasks. Overall, it’s regarded as a high-performance sharpening stone that delivers professional-level results with efficiency and control.

    Please note: Naniwa has updated the name of this stone from the Chosera 3,000 to the Naniwa Chosera Pro 3,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-3-000-grit-52.png&&&5&&&||&&&||&&&||@@@ ch400grstwib&&&P-304&&&Naniwa Chosera Professional 400 Grit&&&The Naniwa Chosera Pro 400 sharpening stone is a favorite among serious users for its speed, durability, and excellent feedback. This coarse sharpening stone is designed for fast stock removal and is ideal when you need to do heavy work on an edge, including chip repair, thinning, and resetting bevels on very dull knives.

    In the long-running discussion about top-tier water stones, the Naniwa Chosera Pro line consistently stands out for its balance of cutting speed and control. The 400 grit version is the coarsest in the lineup, offering aggressive cutting action while still maintaining a smooth, predictable feel on the blade that makes it easier to manage than many other coarse sharpening stones.

    This sharpening stone is hard, fast cutting, and slow to dish, which helps it maintain a flat surface longer during heavy use. Despite its coarse grit, it provides excellent tactile feedback, allowing you to feel exactly what’s happening at the edge as you work. This makes it a strong choice for both experienced sharpeners and those learning proper technique on a coarse stone.

    Like all stones in this series, the Naniwa Chosera Pro 400 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.

    Stone Size: 210mm x 70mm x 20mm

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry. Store in a cool, dry place and avoid prolonged exposure to water.

    Customer Feedback Summary: Customers consistently praise this sharpening stone for its very fast cutting speed and ability to raise a burr quickly with minimal effort. It’s frequently used for repairing chips, thinning blades, and establishing bevels before progressing to mid- and fine-grit stones. Many reviewers highlight the excellent feedback and smooth feel despite the coarse grit, along with its resistance to loading and slow dishing even after sharpening multiple knives. The splash-and-go convenience is also a major plus, with users noting easy cleanup and minimal prep. Overall, it’s widely regarded as a reliable, high-performance coarse sharpening stone that makes heavy sharpening work efficient and controlled.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-400-grit-66.png&&&5&&&||&&&||&&&||@@@ nach50grwast&&&P-350&&&Naniwa Chosera Professional 5,000 Grit&&&The Naniwa Chosera Pro 5,000 sharpening stone represents an ideal balance between refinement and practicality, delivering a clean, high-performing edge that remains durable enough for daily kitchen use. This fine-grit sharpening stone is perfect for elevating edges beyond basic sharpness, producing smoother cutting performance while maintaining excellent control during sharpening.

    In the long-running discussion about top-tier sharpening stones, the Naniwa Chosera Pro series is known for its combination of speed, feedback, and durability. The 5,000 grit version stands out for its ability to refine an edge quickly while still offering a firm, controlled feel that helps sharpeners maintain consistent angles and precise edge geometry.

    This sharpening stone features a dense, hard structure that resists dishing and allows for efficient polishing. Despite its fine grit rating, it cuts faster than many comparable stones, reducing sharpening time while delivering a crisp, highly refined finish. The feedback is smooth and predictable, making it easy to monitor progress and achieve consistent results.

    Like all stones in the series, the Naniwa Chosera Pro 5,000 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.

    Stone Size: 210mm x 70mm x 20mm

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.

    Customer Feedback Summary: Customers consistently highlight this sharpening stone for its hard, slow-wearing feel and excellent feedback. Many note that it produces an extremely refined, near mirror-like finish while still cutting efficiently for a 5,000 grit stone. Users often compare the polish to much higher grit stones and appreciate how well it pairs with finer finishing stones for even more advanced results. Overall, it’s widely regarded as a high-performance finishing sharpening stone that delivers both speed and exceptional edge quality.

    Please note: Naniwa has updated the name of this stone from the Chosera 5,000 to the Naniwa Chosera Pro 5,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-5-000-grit-50.png&&&5&&&||&&&||&&&||@@@ ch600grstba&&&P-306&&&Naniwa Chosera Professional 600 Grit&&&The Naniwa Chosera Pro 600 sharpening stone is a highly versatile coarse sharpening stone that balances speed with control, making it an excellent choice for both corrective work and efficient progression sharpening. It’s aggressive enough to handle light chip removal, edge repairs, and initial bevel setting, yet refined enough to transition smoothly to mid-grit stones without feeling overly coarse.

    This balance makes the 600 grit sharpening stone especially useful when you want faster results than a 1,000 grit stone can provide, but don’t need the extreme material removal of a true repair stone. Like the rest of the Chosera Pro lineup, it cuts quickly, dishes slowly, and produces a clean, consistent scratch pattern that refines more easily than its grit rating would suggest. The feedback is firm and responsive, allowing for confident angle control during longer sharpening sessions.

    The Naniwa Chosera Pro 600 is a splash-and-go sharpening stone and requires only light surface wetting to perform at its best. Extended soaking is not recommended due to the resin-bonded composition of the stone.

    Stone Size: 210mm x 70mm x 20mm

    Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.

    Customer Feedback Summary: Customers consistently describe this sharpening stone as fast cutting but well-controlled, offering an excellent balance between aggression and refinement. Many highlight its effectiveness as a bevel setter and a starting point in the sharpening process, while others note that it significantly reduces sharpening time without feeling overly coarse or harsh. It’s often praised as a versatile “in-between” grit that bridges the gap between heavy repair stones and mid-grit sharpening stones. Overall, it’s regarded as a high-performing, dependable sharpening stone that delivers speed, control, and excellent results across a wide range of sharpening tasks.

    Please note: Naniwa has updated the name of this stone from the Chosera 600 to the Naniwa Chosera Pro 600 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-600-grit-39.png&&&5&&&||&&&||&&&||@@@ ch800grstba&&&P-308&&&Naniwa Chosera Professional 800 Grit&&&The 800 grit Chosera Pro fills a specific gap that experienced sharpeners eventually discover: there is real distance between a 400 or 500 grit stone and a 1000, and bridging it in one step costs time and effort. The Chosera 800 sits cleanly between those two zones - aggressive enough to set bevels quickly and handle edges that need more than a quick touchup, refined enough to leave a scratch pattern that transitions smoothly to a 1000 or 2000 without laboring through extra steps. One experienced reviewer made a useful technical point worth knowing: a Shapton 1000 grit stone is technically rated at 800 grit under the current JIS system, which means the Chosera 800 performs in the same range as many stones sold as 1000 grit - just with the Chosera line’s characteristic speed and feedback. Please note that Naniwa has updated the name of this stone from Chosera 800 to Naniwa Chosera Pro 800. The stone itself is the same trusted formulation.

    The Chosera Pro line is known for three things: fast cutting, slow dishing, and a scratch pattern that polishes above its grit rating. The 800 delivers all three. The resin-bonded construction is designed as a true splash-and-go stone - soaking is not recommended and not needed. Splash the surface, start sharpening. One reviewer who compared it favorably against more expensive and more publicized stones said the feel and results exceeded his expectations, and paired with the Chosera 3000 described the combination as outstanding. Another called it a 1000 grit stone on steroids - faster at the same job, with the same smooth, consistent Chosera feel throughout.

    What Customers Are Saying: All six reviewers gave five stars. One experienced sharpener called it his favorite medium stone, noting the feedback when raising a burr is the nicest of any waterstone in its class. A second compared it to the Sigma Power 1000 and found it faster and equally smooth, noting it works well enough that he can jump from the 800 directly to an 8000 grit stone on small or hollow ground edges. A professional chef who uses it as part of a progressive series called the combination of 800, 2000, and a strop the best edges he has achieved. The consensus is a stone that consistently outperforms expectations at its grit level and earns a permanent place in serious sharpening kits.


    Care Instructions: Splash with water before use - do not soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. The 20mm thickness gives this stone excellent longevity with regular flattening maintenance.​​​​​​​​​​​​​​​​&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-800-grit-48.png&&&5&&&||&&&||&&&||@@@ nalest&&&IU-1100&&&Naniwa Leather Strop&&&This Naniwa leather strop is mounted on a wooden base to ensure even stropping. Stropping is the crucial final stage in achieving razor-sharp edges, and this strop excels at removing persistent burrs that finer whetstones leave behind, resulting in an exceptionally sharp and smooth finish. It's ideal for daily maintenance and perfecting the sharpening of your knives. Additionally, the strop features a soft, non-slip pad on the bottom to secure it to your countertop during use. Measures 210mm x 70mm x 20mm.

  • Weight: 200 g
  • Material: Cowhide + Magnolia Wood&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-38.png&&&0&&&||&&&||&&&||@@@ nalowa10gr&&&NAJ-510&&&Naniwa Lobster Waterstone 1,000 Grit&&&Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 1,000 grit stone is designed to impress.

    For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.

    Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 30mm, they provide an expansive surface for your sharpening needs.

    Proudly manufactured by Naniwa in Vietnam.&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-1000-grit-96.png&&&0&&&||&&&||&&&||@@@ nalowa220gr&&&NAJ-502&&&Naniwa Lobster Waterstone 220 Grit&&&The Naniwa Lobster series is Naniwa's entry-level waterstone line - full-sized stones at a price that makes it easy to build out a progression without committing to premium stones at every grit. The 220 grit sits at the coarse end of the lineup, designed for the kind of work where you need to move metal quickly: dull edges that have been neglected for too long, minor chips, and establishing bevels on knives that have lost their geometry. It is not a maintenance stone - it is a problem-solving stone that you reach for when a finer grit would take too long.

    The Lobster line uses a softer bond than Naniwa's Chosera Pro range, which means it releases abrasive particles more readily and builds a slurry quickly. At 220 grit that softness is actually useful - it keeps the cutting surface fresh and aggressive through the session, which is what you want when your primary goal is metal removal. The stone requires soaking before use, in the traditional waterstone manner - submerge until the bubbles stop, about five minutes, and it is ready. Full-size dimensions at 210 x 65 x 30mm give you a proper sharpening surface that works with standard stone holders. Made by Naniwa in Vietnam, which is how they keep the price at a level that makes coarse grit accessible to everyone.

    What Customers Are Saying: The one reviewer gave it five stars and called it a great starting point - noting it is on the softer side but kicks up a burr quickly, works well on both carbon and softer stainless steels, and is exactly the right first step for dull knives and minor chip repairs. That is the precise use case this stone is built for, and it delivers on it.


    Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate to maintain a true surface; the softer bond means this stone dishes faster than harder stones and benefits from more frequent flattening. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-106.png&&&5&&&||&&&||&&&||@@@ nalowa30gr&&&NAJ-530&&&Naniwa Lobster Waterstone 3,000 Grit&&&The 3000 grit stone is where a basic sharpening progression ends for most kitchen knife work - refined enough to produce a clean, polished edge with good cutting performance, practical enough to serve as a daily maintenance stone without overthinking the session. The Naniwa Lobster 3000 puts that finishing capability in a full-sized stone at a price that makes it easy to build out a complete entry-level kit. Pair it with the Lobster 220 for chip repair and the 1000 for bevel setting, and you have a three-stone progression that covers everything most cooks will ever need.

    The Lobster series uses a softer bond than Naniwa's Chosera Pro range, which at 3000 grit means the stone generates slurry quickly and transitions smoothly into the polishing work that characterizes this grit level. The stone requires soaking before use - submerge until the bubbles stop, about five minutes - and it is ready to go. At 20mm thick this is slightly thinner than the coarser grits in the Lobster lineup, which is the standard profile for the 3000 version across the series. Full dimensions of 210 x 65mm give you a proper full-size sharpening surface that fits standard stone holders. Made by Naniwa in Vietnam, which is what keeps the Lobster series accessible to anyone building their first serious stone kit.


    Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate; the softer bond means this stone dishes faster than harder alternatives and benefits from consistent maintenance. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.&&&&&&33&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3-000-grit-45.png&&&0&&&||&&&||&&&||@@@ stonebox&&&MV-510-530&&&Naniwa Multi Stone 1K/3K w/ Free Stone Holder&&&Introducing the Naniwa Multi Stone 1000/3000 Grit, your go-to solution for honing your blades to perfection. Whether you're a seasoned pro or just starting out, this dependable stone is a must-have addition to your toolkit. Crafted by Naniwa, renowned for quality, this stone is ideal for those beginning their sharpening journey.

    The 1,000 grit (red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3,000 grit (yellow) side refines and polishes, leaving your blades with a pristine finish. With its Japanese-style waterstone construction, you can trust in its longevity, while its affordability makes it a standout choice.

    Proudly crafted in Vietnam, this stone bears the mark of quality. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-multi-stone-1k-3k-wt-free-stone-holder-48.png&&&0&&&||&&&@@@ nanorushmat4&&&No-Slip-Mat&&&Naniwa Non-Slip Rubber Sharpening Mat 450mm&&&The Naniwa Non-Slip Rubber Sharpening Mat is a simple, effective way to stabilize your sharpening setup and keep your work area clean. Made from flexible rubber with excellent grip, it holds your stone securely in place to prevent slipping while you sharpen. You can place your stone directly on the mat or use it underneath a stone holder for added stability.

    The large 450mm x 200mm surface gives you plenty of room for any sharpening stone, while also helping to catch water and slurry to protect your countertop. It offers excellent abrasion resistance and good elasticity for long-term durability, and it will not transfer color to your work surface. This is an easy, practical upgrade for any sharpening station.

    Care Instructions: Rinse with water after use and allow to air dry. Do not expose to high heat or use with oil-based substances, as prolonged exposure may degrade the material.

  • Brand: Naniwa
  • Material: Rubber
  • Use: Non-slip sharpening mat
  • Color Transfer: No
  • Elasticity: Good
  • Abrasion Resistance: Excellent
  • Indoor Use: Excellent
  • Outdoor Use: Not Recommended
  • Oil Resistance: Not Good
  • Max Temperature: 149°F (65°C)
  • Length: 450mm
  • Width: 200mm
  • Thickness: 0.85mm
  • Made in Thailand&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-non-slip-rubber-sharpening-mat-450mm-47.png&&&0&&&||&&&||&&&||@@@ naruer1&&&A-904&&&Naniwa Rust Eraser - Fine&&&These small rust erasers do a great job removing rust from your Japanese kitchen knives but also work on cast iron pots and pans and other things that rust. Don't use it on easily damaged surfaces or painted surfaces. If you have questions please contact us. To use simply run water over the block for 10 seconds and then erase the rust!

    The Rust Eraser is a soft and flexible block, 50mm x 40mm x 20mm (2" x 1-1/2" x 3/4") in size. Similar in consistency to a pencil eraser, the alumina abrasive is distributed throughout the entire thickness of the block, so fresh grit is exposed as it wears. The 400 grit fine abrasive quickly removes rust. It can be used dry or with a little water.&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-fine-10.png&&&0&&&||&&&||&&&||@@@ naruer&&&A-903&&&Naniwa Rust Eraser - Medium&&&The Naniwa rust remover will make quick work of minor rust spots on your kitchen knives. Works well removing rust from knives, pans, stainless sinks and other metals. Use with caution as it can cause minor scratches. Measures 50mm x 40mm x 20mm&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-medium-12.png&&&0&&&||&&&||&&&||@@@ superstone&&&S2-410&&&Naniwa Super Stone 1,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 1,000 to the Advance 1,000.

    A 1,000 stone is a very popular grit because it really starts to refine the edge of a blade. It is a great choice after using a 220 or 400 grit stone. If the edge is not dull or does not need a new bevel set, you really don’t need to start any coarser than this. The Naniwa Super Stones work well for everything from restoring an edge or repairing chips to simply touching up the edge.

    Employing a new resin bonding method, these stones have a higher grit concentration and thus provide a fast, efficient, and smooth sharpening process.

    Thousands of people have learned to sharpen with these excellent stones and continue to enjoy the results they give. With their slightly softer qualities, they are one of the easiest stones to learn to sharpen on and should provide you with years of productive use. The extra thickness of the new Super Stone aids in its stability and long life. These stones measure 210mm x 70mm x 20mm.

    These are true splash-and-go stones that should not be soaked at all.&&&&&&64&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-62.png&&&4.5&&&||&&&||&&&||@@@ na&&&S2-490&&&Naniwa Super Stone 10,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 10,000 to the Advance 10,000.

    The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.

    These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.

    This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.

    The stones measure 210mm x 70mm x 20mm.&&&&&&108&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-61.png&&&5&&&||&&&||&&&||@@@ na12grsu&&&S2-491&&&Naniwa Super Stone 12,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 12,000 to the Advance 12,000.

    The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.

    The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.

    Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.&&&&&&128&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-12-000-61.png&&&5&&&||&&&||&&&||@@@ superstones1&&&S2-420&&&Naniwa Super Stone 2,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 2,000 to the Advance 2,000.

    The Naniwa Super Stones are softer than those in the ubiquitous Naniwa Chosera line. This makes the Super Series ideal for those who are beginners or who prefer a softer and quicker-to-slurry stone. You will also notice that the finer characteristics of the stones make it easier to sharpen without sacrificing overall performance.

    This 2K grit stone is fine enough for many sharpening applications. The Naniwa Super stone will leave your knife with an edge better than most factory edges. At this grit size, this stone is considerably finer than any stones marked “fine” that you will find in most outlets.

    Each stone measures 210 mm x 70 mm x 20 mm. The stone is certainly thick enough to provide many years of sharpening. We at CKTG are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.

    Unlike traditional Japanese waterstones, these do not require soaking ahead of time. To use these stones, just apply a bit of water to the surface and you’re ready to sharpen. Make sure to dry them thoroughly before storing.&&&&&&71&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-63.png&&&5&&&||&&&||&&&||@@@ nasust5gr&&&S2-430&&&Naniwa Super Stone 3,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 3,000 to the Advance 3,000.

    This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!

    The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.

    For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.

    Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!

    These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.&&&&&&76&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-55.png&&&5&&&||&&&||&&&||@@@ nasustbaexth&&&S2-404&&&Naniwa Super Stone 400 Grit&&&Please note that Naniwa changed the name of this stone from the Super 400 to the Advance 400.

    This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use, just a sprinkle on the top is all that is needed. Do not soak these stones!

    This particular 400 grit stone is excellent for establishing a new bevel angle or removing chips from the blade. This stone is the lowest grit you will need if you maintain your edges. If your knife or tool is not damaged or allowed to get too dull between sharpening sessions, this 400 would be the coarsest stone you would need.

    The stones measure 210 mm x 70 mm x 20 mm.&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-400-62.png&&&4.5&&&||&&&||&&&||@@@ superstone5&&&S2-450&&&Naniwa Super Stone 5,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 5,000 to the Advance 5,000.

    We are proud to be the exclusive US distributor of this highly regarded range of waterstones featuring a thicker size of 20 mm and no base. The newly formulated Naniwa Super Stones are a softer alternative to their popular Chosera line. They are made with a new resin bonding agent that allows for a higher concentration of abrasive particles compared with other, less expensive methods of stone bonding. The higher abrasive levels enhance the tactile feel of the stone while improving the speed of sharpening. This is a fast-loading stone.

    This splash-and-go 5K stone is a perfect final grit for those who prize long-term edge retention on their high-performance Japanese knives. It is the natural next step following the use of a 1K grit stone. On the other hand, if you’re after a silkier edge, the Super Series 5,000 grit is an excellent "stepping stone" prior to taking your knives up to 8,000, 10,000, or even 12,000!

    The stones measure 210 mm x 70 mm x 20 mm.&&&&&&82&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-62.png&&&5&&&||&&&||&&&||@@@ nasust8grnob&&&S2-480&&&Naniwa Super Stone 8,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 8,000 to the Advance 8,000.

    There is a wide variety of very fine waterstones on the market today, and each brand has unique characteristics that give it advantages in different situations. These Naniwa Super Stones from Japan are designed to allow you to sharpen quickly and with a minimum of maintenance. The latest version of these stones is resin-based, so they do not need to be (and should not be) soaked before use. Just a splash of water is all that is required to get you started.

    Unlike some of the other resin-based stones on the market, the Naniwa Super Stones will stay flat for a reasonable amount of use, but are soft enough to be easily flattened by traditional flattening stones or diamond plates. Another great advantage of these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient. This 8,000 stone is a wonderful final stage for most knives. We believe it’s a great way to get professional results at the end of your sharpening or reshaping regimen.

    The stones are 20 mm thick and do not come on a solid plastic base. They are a US-exclusive CKTG item. At 0.75” thick, these stones will last for years of average use.&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-62.png&&&4.5&&&||&&&||&&&||@@@ natrst10gr&&&T-210&&&Naniwa Traditional Stone 1,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 1,000 to the Standard 1,000.

    Naniwa has long been known for exceptionally high-quality stones, and these Traditional stones are no exception. These are water stones and require soaking before use; the coarser the grit, the more readily it will absorb the water.

    This line of Traditional stones is a great balance of price and quality, being thick enough for years of use but without the higher price tag of some of their other stone lines.

    Measures 210mm x 70mm x 20mm.&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1-000-50.png&&&5&&&||&&&||&&&||@@@ natr220grst&&&T-102&&&Naniwa Traditional Stone 220 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 220 to the Standard 220.

    It's always hard to find a good, inexpensive, low-grit stone, but Naniwa has a nice one here. The Traditional stone series has a number of nice stones in its line, and this one is a quick cutter that makes short work of setting a bevel and quickly removing steel before progressing to a finer stone. The scratch pattern produced on this stone makes it an easy jump to a middle grit stone like a 1K. Like most low grit stones, it wears somewhat quickly and is thirsty, so we recommend a 5-10 minute soak before you start sharpening, and if it dries out during your session, just splash more water on the surface. Measures 210mm x 70mm x 20mm.&&&&&&34&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-220-49.png&&&4.5&&&||&&&||&&&||@@@ natrst40gr&&&T-940&&&Naniwa Traditional Stone 4,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 4,000 to the Standard 4,000.

    Naniwa Traditional Stone 4,000 Grit is imported by CKTG directly from Naniwa Abrasives in Sakai, Japan. The stone is excellent for finishing your edges and produces a nice cutting edge for most foods. We recommend a quick soak until the bubbles come out before using. We also recommend you flatten the stone when it begins to dish and load with our CKTG 140 Grit Diamond plate.

    Measures 210mm x 70mm x 20mm.&&&&&&71&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-85.png&&&0&&&||&&&||&&&||@@@ natrst60gr&&&T-360&&&Naniwa Traditional Stone 6,000 Grit&&&The Naniwa Traditional 6000 is a reliable finishing stone that has been in the lineup long enough to earn a straightforward reputation: it works, it lasts, and it produces a sharp, refined edge with a polished bite that performs well on Japanese kitchen knives. It is also sold under the name Naniwa Standard 6000 - same stone, name change only, so if you see either version the product is identical.

    At 6000 grit this stone sits in the finishing range. It removes the scratch pattern left by medium stones and refines the edge bevel to a smooth, polished surface that takes a keen, long-lasting edge. The abrasive quality is consistent throughout the stone, and the surface is forgiving enough for cooks who are still developing their sharpening technique while capable enough for experienced sharpeners who want a dependable finisher in their rotation. Soak the stone for 5 to 10 minutes before use and add water as needed during sharpening to keep the surface working cleanly. A good choice as a standalone finisher after a medium stone, or as part of a progression leading to a strop.

    &&&&&&52&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6-000-sale-9.png&&&0&&&||&&&||&&&||@@@ nasnwh8&&&T-380&&&Naniwa Traditional Stone 8,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 8,000 to the Standard 8,000.

    This stone is new from Naniwa, and we're nicknaming it the "New Snow White" since it's very similar to the original by that name that we also sell. This stone cuts a little faster, and we're told by Naniwa that the particles are a little more uniform. It also seems to use a little more water than the original Snow White. This 8,000 grit stone from Naniwa is a pure white magnesia bond stone with great polishing properties. Jyunpaku translates to “pure white” or “snow white,” hence the nickname it receives in sharpening circles. This is a great stone to progress to after using the 5,000 and before progressing to the 10,000.

    The stone measures 210mm x 70mm x 20mm.&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-8-000-46.png&&&4.5&&&||&&&||&&&||@@@ naoyagihabu1&&&YU-105&&&Nao Yamamoto Ginsan Hammered Bunka 165mm&&&Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.

    Bunka knives have an aggressive-looking tip for detailed cutting, and they are crafted with Ginsan steel and feature stainless tsuchime (hammered) cladding. It represents the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan.

  • Blacksmith: Nao Yamamoto
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan Stainless Steel
  • HRC: 61
  • Cladding: Stainless
  • Finish: Tsuchime
  • Edge Grind: Even
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 4.9 oz (140g)
  • Blade Length: 170 mm
  • Total Length: 312 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm
  • Engraving: Hand Engraved&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-52.png&&&0&&&||&&&||&&&@@@ naoyagihana1&&&YU-103&&&Nao Yamamoto Ginsan Hammered Nakiri 165mm&&&Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.

    This nakiri is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The tall 52mm blade height gives excellent knuckle clearance and makes quick work of vegetables, while the hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.

    Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.

  • Blacksmith: Nao Yamamoto
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan Stainless Steel
  • HRC: 61
  • Cladding: Stainless
  • Finish: Tsuchime (Hammered)
  • Edge Grind: Even
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 6.2 oz (178 g)
  • Blade Length: 165 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm
  • Engraving: Hand Engraved&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-nakiri-165mm-92.png&&&0&&&||&&&@@@ naoyahagipe1&&&YU-101&&&Nao Yamamoto Ginsan Hammered Petty 140mm&&&Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.

    This petty is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. At 141mm, this is an ideal size for hand work, breaking down proteins, or handling smaller tasks where a full-length gyuto would feel like overkill. The hand-engraved blade and rosewood octagonal handle make it as beautiful as it is functional.

    Serious home cooks and knife enthusiasts consistently gravitate toward this petty as the perfect gap-filler in a well-rounded collection. Customers with deep knife knowledge praise the Echizen fit and finish, the comfortable handle geometry, and how naturally the 141mm format handles everything from detail work to light butchery. The Ginsan steel earns particular appreciation from those coming from other stainless alloys — it punches well above its maintenance-friendly profile.

    Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.

  • Blacksmith: Nao Yamamoto
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan Stainless Steel
  • HRC: 61
  • Cladding: Stainless
  • Finish: Tsuchime (Hammered)
  • Edge Grind: Even
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 2.7 oz (78 g)
  • Blade Length: 141 mm
  • Total Length: 270 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 32 mm
  • Engraving: Hand Engraved&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-petty-140mm-7.png&&&5&&&||&&&@@@ naoyagihasa1&&&YU-102&&&Nao Yamamoto Ginsan Hammered Santoku 165mm&&&Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.

    This santoku is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The santoku format is a natural all-rounder, handling vegetables, proteins, and fish with equal confidence, and at 170mm, this one strikes an ideal balance between maneuverability and reach. The hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.

    Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.

  • Blacksmith: Nao Yamamoto
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan Stainless Steel
  • HRC: 61
  • Cladding: Stainless
  • Finish: Tsuchime (Hammered)
  • Edge Grind: Even
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 4.9 oz (140 g)
  • Blade Length: 170 mm
  • Total Length: 314 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm
  • Engraving: Hand Engraved&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-santoku-165mm-52.png&&&0&&&||&&&@@@ nisg2dana17c&&&NSG2D-B170&&&Nigara SG2 Damascus Bunka 170mm&&&The Anmon Damascus pattern on Nigara knives takes its name from the Anmon Waterfalls - a series of cascades descending from the World Heritage Shirakami Mountains near Hirosaki, Aomori Prefecture, where Nigara Hamono has been forging since the Edo period. The raindrop ripple pattern that emerges from 25 layers of folded stainless steel is Nigara's interpretation of that water in motion, and it is genuinely different on every knife because every knife is made by hand. The SG2 powdered stainless core at 62+ HRC is what the pattern surrounds - an edge steel with exceptional retention and sharpness, brought together with the Damascus cladding in san-mai construction that lets each material do what it does best.

    The 170mm bunka delivers the Anmon Damascus in one of the most versatile formats in the lineup. The reverse tanto tip opens up fine point work, the flat heel gives full board contact on push cuts, and the 49mm blade height provides real knuckle clearance through board work. At 168mm blade length and 144g with a 2mm spine, this is a substantial knife that feels confident in the hand. The SG2 core is fully stainless - no reactive surface, no patina to manage - which makes the choice between the visual character of a carbon steel knife and the practicality of stainless entirely unnecessary with a knife like this. The wenge octagonal handle and buffalo horn ferrule complete a package that is as refined as the Damascus it carries. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-170mm-170.png&&&0&&&||&&&||&&&||@@@ nisg2dabu18&&&NG2-B18DU&&&Nigara SG2 Damascus Bunka 180mm&&&The bunka is the format in the Nigara Damascus lineup that shows the Anmon pattern most dramatically. The reverse tanto profile and generous blade height put more surface area on display than a narrower knife, and on a 180mm blade with 48mm of height the 25-layer raindrop Damascus cladding has room to develop its full visual character - different on every knife because every knife is hand-finished individually. Nigara Hamono has been forging in Hirosaki, Aomori Prefecture since the Edo period, when the city was a castle town with over one hundred blacksmith shops. The Anmon pattern takes its name from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby - the rippling water quality that gives the falls their character is what appears in these folded steel layers above the SG2 edge.

    The 180mm bunka with its 188mm actual blade length, 48mm height, and 158g sits between the smaller 170mm version from the first Nigara Damascus batch and a full-size gyuto in terms of board presence. The reverse tanto tip opens up fine point work, the flat heel delivers full board contact on push cuts, and the 2mm spine keeps the knife light and responsive for a blade this tall. SG2 at 62+ HRC is fully stainless, hard enough for excellent edge retention, and sharpens well on quality water stones. The burnt urushi oak octagonal handle - oak finished with urushi lacquer - is durable, water-resistant, and carries a warm, traditional character that suits the Damascus blade well. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-180mm-277.png&&&0&&&||&&&||&&&||@@@ nisg2dabu17&&&NSG2D-B195&&&Nigara SG2 Damascus Bunka 195mm&&&Nigara Hamono calls their 25-layer raindrop Damascus pattern the Anmon - named after the Anmon Waterfalls that cascade from the foot of the World Heritage Shirakami Mountains near Hirosaki in Aomori Prefecture. The name is not marketing. Nigara has been forging in Hirosaki since the Edo period when the city was a castle town with over one hundred blacksmith shops, and the Anmon pattern reflects a relationship between this forging tradition and the landscape that produced it. No two knives carry the same pattern because each is finished by hand. The SG2 core at 62+ HRC is what the pattern protects and surrounds - a powdered metallurgy stainless steel with edge retention and sharpness characteristics that sit at the top of the stainless category.

    Nigara names this format a kiritsuke, but the actual blade measurement runs 195-198mm, which we call a 195mm Bunka - a compact, tall knife with the reverse tanto tip that opens up fine point work and the flat heel that gives full board contact on push cuts. At 50mm blade height and 158g, this is a knife that has genuine presence on the board without being heavy. The 2mm spine keeps it thin throughout - the Damascus cladding provides visual mass without adding cutting weight. The wenge octagonal handle and buffalo horn ferrule are well-matched in both proportion and quality to the blade they finish. Photos by Gustavo Bermudez. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-195mm-145.png&&&0&&&||&&&||&&&||@@@ nisg2dagy21&&&NG2-G21DU&&&Nigara SG2 Damascus Gyuto 210mm&&&There are collectors who research a knife for weeks before buying. One owner of this gyuto emailed Mark directly to request photos of the specific knives in stock before deciding - the kind of care a serious collector brings to a purchase at this level. Mark replied with pictures within minutes. The knife was ordered from the video. That exchange is typical of how CKTG works with collectors on premium pieces, and the Nigara Damascus line draws exactly that kind of buyer. Nigara Hamono has been forging in Hirosaki, Aomori Prefecture since the Edo period - one of Japan's original castle town forging centers with over one hundred blacksmith shops at its peak. The Anmon pattern, named after the nearby Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains, is hand-finished on each blade and different on every one.

    The 210mm gyuto (Japan's all-purpose chef knife) in the burnt urushi oak handle version is the most versatile knife in this sub-line. At 218mm actual blade length, 48mm height, and 156g with a 2mm spine, it is light and responsive for a blade this capable. SG2 at 62+ HRC takes a very fine edge and holds it well through demanding prep sessions, while the stainless construction means no reactive surface care is needed. The Anmon Damascus cladding - 25 layers of folded stainless steel - is unique on each blade because the hand-finishing process produces a slightly different result every time. The burnt urushi oak octagonal handle is lacquer-coated for durability and carries the warm, traditional character of the wood clearly. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: One repeat collector who has purchased multiple knives from CKTG describes this knife as a stunning addition to their collection. The fit and finish are described as exactly what you expect from Nigara. The reviewer specifically contacted Mark for photos before purchasing and received a response within minutes with options to compare - the quality of both the knife and the service drew a direct call-out.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-565.png&&&5&&&||&&&||&&&||@@@ nisg2dagy211&&&NSG2D-G210&&&Nigara SG2 Damascus Gyuto 210mm&&&The Anmon Damascus pattern begins with 25 layers of stainless steel folded around an SG2 powdered steel core. The folding process and the subsequent acid treatment that reveals the pattern are both done by hand at Nigara Hamono in Hirosaki, Aomori - one of Japan's original Edo-period forging centers, where Nigara has operated since the castle town era. The raindrop ripple effect that emerges is different on every blade because the hand-finishing process is never exactly the same twice. The name Anmon comes from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains near Hirosaki - and looking at a finished blade under light, the connection to cascading water is not difficult to see.

    The 210mm gyuto (Japan's all-purpose chef knife) is where the Anmon Damascus line finds its most practical expression - the format that handles the full range of daily kitchen work and puts the blade character in front of more cutting sessions than any other in the lineup. At 199mm actual blade length, 49mm height, and 142g with a 2mm spine, this is a light, responsive knife for its visual weight. The SG2 core at 62+ HRC delivers excellent edge retention and sharpens to a very fine edge on quality water stones, while the stainless construction means no reactive surface care is needed. The wenge octagonal handle and buffalo horn ferrule are consistent with the rest of the line. Photos by Gustavo Bermudez. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-564.png&&&0&&&||&&&||&&&||@@@ nisg2dagy24&&&NG2-G24DU&&&Nigara SG2 Damascus Gyuto 240mm&&&The 240mm gyuto (Japan's all-purpose chef knife) is the largest knife in the burnt urushi Damascus sub-line from Nigara Hamono, and the one where the Anmon pattern - 25 layers of folded stainless steel named after the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains near Hirosaki - has the most blade surface to develop across. At 244mm blade length and 50mm height, this is a knife with genuine presence and reach. The 3mm spine - one millimeter thicker than the rest of the line - gives it a solid, confident feel on the board while the blade geometry still produces a thin, clean cutting action through produce and proteins. SG2 at 62+ HRC delivers excellent edge retention and a fine possible edge, fully stainless with no reactive surface to manage.

    Nigara Hamono traces its history to the Edo period, when Hirosaki in Aomori Prefecture was a castle town with over one hundred active blacksmith shops. Nigara is one of those original Tsugaru forging shops, and the level of craft visible in the hand-finished Damascus pattern on each blade reflects that depth of tradition. The burnt urushi oak octagonal handle is lacquer-finished for durability and water resistance, and the warm tone of the oak pairs well with the movement in the Damascus blade face. At 190g this is a substantial knife with the authority its dimensions suggest. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-409.png&&&0&&&||&&&||&&&||@@@ nisg2dagy21c&&&NSG2D-G240&&&Nigara SG2 Damascus Gyuto 240mm&&&Some knives look better in photographs than they do in person. The Nigara SG2 Damascus 240mm gyuto is the other kind. One owner - someone serious enough to have a collection - calls it a modern masterpiece and their favorite knife in it, describing the level of care and craftsmanship as immediately evident on first opening the box. Nigara Hamono has been forging in Hirosaki, Aomori Prefecture since the Edo period, when the city was a castle town with over one hundred blacksmith shops. The Anmon Damascus pattern - 25 layers of folded stainless steel surrounding an SG2 core, named after the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains - is hand-finished on every knife and unique on every blade.

    At 229mm actual blade length, 49mm height, and 170g, the 240mm gyuto (Japan's all-purpose chef knife) has the reach for serious protein work, the blade height for extended board sessions, and the 2mm spine that keeps it light and responsive through the full stroke. SG2 at 62+ HRC takes a very fine edge and holds it well - the same owner who called it a masterpiece reports it has flown through everything without resistance, and that initial food sticking common with Damascus finishes diminished significantly over the first week of use and has since become practically nonexistent. The stainless construction means no reactive surface management - just the SG2 performance and the Anmon pattern in daily use. Wenge octagonal handle, buffalo horn ferrule. Photos by Gustavo Bermudez. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: One collector describes this knife as a modern masterpiece - evidence of care and craftsmanship visible from the moment it comes out of the box. Extremely sharp out of the box. Initial food sticking from the Damascus finish was noted but diminished greatly over a week of use. The knife is described as having flown through everything without difficulty and sitting at the top of a serious collection.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&460&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-408.png&&&5&&&||&&&||&&&||@@@ nisg2daki21&&&NG2-K21DU&&&Nigara SG2 Damascus Kiritsuke 210mm&&&The kiritsuke is Japan's multi-purpose chef knife for experienced cooks - a profile that combines the push-cutting efficiency of a flat heel with the precision of a pointed tip that mirrors the katana geometry it evolved from. At 210mm it is the most maneuverable kiritsuke in the Nigara Damascus lineup, and the burnt urushi oak handle version gives it a visual character that the wenge version does not have - the warmth of lacquered oak against the Damascus blade face creates a different kind of contrast that suits the knife well. Nigara Hamono produces the Anmon Damascus pattern from 25 layers of folded stainless steel around an SG2 core in Hirosaki, where this forging tradition traces back to an Edo period castle town with over one hundred active blacksmith shops.

    At 217mm actual blade length, 50mm height, and 186g with a 2mm spine, this is the tallest knife in the burnt urushi sub-line - the generous blade height giving more board presence and better knuckle clearance than a standard 210mm gyuto while the kiritsuke profile adds precision at the tip. SG2 at 62+ HRC is fully stainless and hard enough for excellent edge retention. The Damascus cladding reduces surface adhesion during cutting and gives the blade a visual depth that increases with closer inspection. The burnt urushi oak octagonal handle is lacquer-finished for water resistance and long-term durability. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&465&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-210mm-245.png&&&0&&&||&&&||&&&||@@@ nisg2daki24&&&NSG2D-K240&&&Nigara SG2 Damascus Kiritsuke 240mm&&&The kiritsuke is Japan's multi-purpose chef knife for experienced cooks - combining the push-cutting efficiency of a gyuto profile with the precision of a pointed tip that mirrors the katana geometry it evolved from. In the hands of Nigara Hamono, forging since the Edo period in Hirosaki, Aomori Prefecture at the base of the World Heritage Shirakami Mountains, that profile gets the Anmon Damascus treatment: 25 layers of folded stainless steel around an SG2 powdered steel core, hand-finished into the raindrop pattern that takes its name from the Anmon Waterfalls nearby. Every knife carries a unique version of that pattern because every knife is hand-finished individually. One reviewer describes the knife as eye candy you can use without worrying about patina or rust - which is the precise value proposition of SG2 stainless behind a Damascus finish this striking.

    At 228mm blade length with 52mm height and 174g, this is the most substantial knife in the Nigara Damascus lineup by blade height - tall enough to be a genuinely capable workhorse through high-volume prep while the kiritsuke profile provides the precision that makes it attractive to experienced cooks. The 2mm spine keeps the knife light and responsive despite the tall blade. SG2 at 62+ HRC delivers excellent edge retention and sharpens to a fine edge on quality water stones, and the stainless construction means no reactive surface management is needed. The wenge octagonal handle and black buffalo horn ferrule complete the knife. Each knife is made by hand so measurements may vary.

    What Customers Are Saying: One owner describes this knife as the rare combination of something you would display and something you use daily without restriction - eye candy backed by SG2 stainless performance that requires no patina or rust management. The value at the price point is specifically noted.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&480&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-240mm-262.png&&&5&&&||&&&||&&&||@@@ nigara&&&NG2-N18DU&&&Nigara SG2 Damascus Nakiri 180mm&&&Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance.

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Damascus
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62+-
  • Weight: 6.6 oz (186 g)
  • Blade Length: 177 mm
  • Total Length: 327 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 49 mm
  • Handle: Burnt Oak, Urushi Octagonal&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-180mm-211.png&&&0&&&||&&&||&&&@@@ nisg2dape151&&&NSG2D-P150&&&Nigara SG2 Damascus Petty 150mm&&&Nigara Hamono traces its history to the early Edo period, when the city of Hirosaki in Aomori Prefecture was a castle town with over one hundred forging shops. Nigara is one of those original Tsugaru blacksmith shops - a tradition that has kept traditional forging techniques alive across centuries rather than decades. The SG2 Damascus line is where that history meets a modern steel: SG2 powdered stainless at the core, clad san-mai in 25 layers of folded stainless Damascus, finished with the Anmon pattern that Nigara named after the Anmon Waterfalls cascading from the foot of the World Heritage Shirakami Mountains adjacent to Hirosaki. The rippling raindrop pattern that emerges from those 25 layers is different on every knife - no two are identical, because each is made and finished by hand.

    The petty is the most compact format in the Nigara SG2 Damascus lineup. At 140mm and 62g with a 2mm spine, it is a light and precise knife built for in-hand work on fruit and aromatics and fine board detail where a larger knife cannot perform accurately. SG2 at 62+ HRC delivers excellent edge retention and a very fine possible edge while remaining fully stainless - no patina, no reactive surface care, just the Damascus pattern and the SG2 performance working together in the same knife. The wenge octagonal handle with buffalo horn ferrule is a refined combination that suits the character of the blade. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-petty-150mm-216.png&&&0&&&||&&&||&&&||@@@ nisg2dasa17&&&NSG2D-S170&&&Nigara SG2 Damascus Santoku 170mm&&&SG2 powdered stainless steel and hand-forged Anmon Damascus cladding is a combination that is difficult to find outside of Japan - the patience required to fold 25 layers of Damascus around a high-performance powdered steel core, then hand-finish each knife so the raindrop pattern emerges cleanly, is not something production methods accommodate. Nigara Hamono has been doing this kind of work in Hirosaki, Aomori Prefecture, since the early Edo period, when the city was a castle town with over one hundred active forging shops. They are one of those original shops. The Anmon pattern is named after the Anmon Waterfalls at the foot of the nearby World Heritage Shirakami Mountains - the same rippling quality the cascades produce in the rock below them is what appears in these blades above the SG2 edge.

    The santoku (three virtues) at 168mm and 50mm blade height is the most versatile format in the Nigara Damascus lineup - compact enough to stay nimble for daily prep work, wide enough for knuckle clearance and bench-scraping, and with the gentle belly that makes it effective across the full range of cutting motions from push cuts to rocking. At 148g and a 2mm spine, the knife is light for its height - the SG2 construction and san-mai build keeping the weight down without reducing the visual presence of the blade. The wenge octagonal handle and black buffalo horn ferrule are fitted to the same standard the blade sets. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-170mm-253.png&&&0&&&||&&&||&&&||@@@ nisg2dasa18&&&NG2-S18DU&&&Nigara SG2 Damascus Santoku 180mm&&&Two different approaches to the same construction make the two Nigara Damascus santoku pages worth comparing. The 170mm santoku in the wenge handle version and this 180mm version in burnt urushi oak sit close in size but represent distinct visual directions - dark polished wood and buffalo horn against warm lacquered oak. Both carry the same Anmon Damascus cladding, the same SG2 core at 62+ HRC, and the same 25-layer raindrop pattern that Nigara Hamono has been refining since this Hirosaki forging tradition was part of an Edo period castle town with over one hundred blacksmith shops. The pattern is named for the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and it is hand-finished differently on every knife.

    The santoku (three virtues) at 187mm blade length and 49mm height is the most versatile format in the lineup - long enough for the full range of everyday prep work, wide enough for real knuckle clearance and bench-scraping, with the gentle belly that accommodates both push cut and rocking technique. At 166g and 2mm spine, this is a well-balanced, moderately weighted knife for its size. SG2 is fully stainless - no reactive surface care, no patina to manage - which makes daily use straightforward. The burnt urushi oak handle is finished with traditional lacquer for durability and water resistance. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-180mm-245.png&&&0&&&||&&&||&&&||@@@ nisg2dasu27&&&NSG2D-S225&&&Nigara SG2 Damascus Sujihiki 225mm&&&A sujihiki (Japan's dedicated slicing knife) with an Anmon Damascus blade face is a specific combination - the long draw strokes that slicing work demands give the pattern the motion it was designed to evoke. Nigara Hamono forges the pattern from 25 layers of folded stainless steel around an SG2 powdered steel core in Hirosaki, Aomori Prefecture, where they have been working since the Edo period castle town era. The name Anmon comes from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and the raindrop ripple pattern that emerges is hand-finished on each knife - different on every blade because the process is done individually rather than mechanically.

    The 225mm sujihiki is the shorter of the two slicing options in the lineup. At 226mm actual blade length and 37mm height, this is a narrow, precise slicing knife - built for the controlled draw strokes through proteins, terrines, and raw fish where a narrow blade and an uninterrupted cutting motion produce the cleanest possible result. SG2 at 62+ HRC holds a very fine edge well through extended slicing sessions and sharpens to a high standard on quality water stones, while the stainless construction means no reactive surface management is required. The wenge octagonal handle and black buffalo horn ferrule are consistent with the rest of the line. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&460&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-225mm-19.png&&&0&&&||&&&||&&&||@@@ nisg2dasu25&&&NSG2D-S240&&&Nigara SG2 Damascus Sujihiki 240mm&&&The longer of the two Nigara Damascus sujihiki options extends the blade reach to 244mm - meaningful additional length for slicing larger proteins, terrines, and extended prep work where the shorter version requires repositioning. Nigara Hamono forges the Anmon Damascus pattern from 25 layers of folded stainless steel in Hirosaki, Aomori Prefecture - a city with an Edo period castle town forging tradition that Nigara is directly part of. The raindrop pattern is named for the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and it is hand-finished on every knife, producing a surface that is genuinely unique to each blade. The SG2 powdered stainless core at 62+ HRC sits at the center of that pattern, protected by the softer Damascus cladding on both sides.

    At 244mm blade length, 40mm height, and 158g with a 2mm spine, this is a capable and well-balanced sujihiki (Japan's dedicated slicing knife). The narrow profile minimizes resistance and drag during the draw stroke, the SG2 edge holds its sharpness well through extended slicing sessions, and the stainless construction means no reactive surface care is required after use - an important practical point for a knife that will be in regular contact with proteins and acidic marinades. The wenge octagonal handle and black buffalo horn ferrule are consistent in quality with the rest of the Anmon Damascus line. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&480&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-240mm-246.png&&&0&&&||&&&||&&&||@@@ nisg2dasu271&&&NG2-J27DU&&&Nigara SG2 Damascus Sujihiki 270mm&&&A 270mm sujihiki (Japan's dedicated slicing knife) with an Anmon Damascus blade face is a specific kind of statement. The reach for full roasts, whole fish, and large proteins. The narrow profile for uninterrupted draw strokes. The 25-layer raindrop Damascus pattern from Nigara Hamono in Hirosaki, Aomori Prefecture - named after the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains - moving across 273mm of blade face in a pattern that is different on every knife because every knife is hand-finished individually. This is the longest knife in the Nigara Damascus lineup and the one that makes the strongest case for the combination of SG2 performance and Damascus visual character in a single blade.

    At 273mm blade length, 38mm height, and 180g with a 2mm spine, this is a purpose-built slicing knife - light for its length, narrow enough for clean draw strokes with minimal resistance, and hard enough at 62+ HRC to hold its edge through extended slicing sessions without mid-task resharpening. The stainless SG2 construction means no reactive surface management is needed after contact with proteins, acidic marinades, or citrus - a practical advantage for the format this knife is built for. The burnt urushi oak octagonal handle is lacquer-coated for durability and comfortable in the longer draw strokes that sujihiki work demands. Each knife is made by hand so measurements may vary.

    Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.

    Each knife is made by hand so measurements may vary.&&&&&&530&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-270mm-290.png&&&0&&&||&&&||&&&||@@@ nisg2tskina2&&&NSMT-B180&&&Nigara SG2 Tsuchime Bunka 180mm&&&Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC 62-63
  • Cladding: Stainless Tsuchime
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.2 oz (148g)
  • Blade Length: 169 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-bunka-180mm-283.png&&&0&&&||&&&||&&&@@@ nisg2tsbukn1&&&NSMT-Butcher&&&Nigara SG2 Tsuchime Butcher Knife 170mm&&&Nigara SG2 Tsuchime Butcher Knife 170mm. Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC 62-63
  • Cladding: Stainless Tsuchime
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.2 oz (118g)
  • Blade Length: 165 mm
  • Total Length: 302 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 35 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-170mm-90.png&&&0&&&||&&&||&&&@@@ nisg2tsgy211&&&NSMT-G210&&&Nigara SG2 Tsuchime Gyuto 210mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.

    During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.

    The handle is made with wenge wood and a buffalo horn ferrule. The knife is a real stunner!

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62+-
  • Weight: 5.6 oz (160 g)
  • Blade Length: 219 mm
  • Total Length: 345 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-210mm-488.png&&&0&&&||&&&||&&&||@@@ nisg2tsgy21&&&NSMT-G240&&&Nigara SG2 Tsuchime Gyuto 240mm&&&Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.

    During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.

    Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC 62-63
  • Cladding: Stainless
  • Finish: Tsuchime
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.6 oz (164 g)
  • Blade Length: 228 mm
  • Total Length: 380 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 49 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-240mm-242.png&&&0&&&||&&&||&&&||@@@ nisg2tspe12&&&NSMT-KP120&&&Nigara SG2 Tsuchime Kiri Petty 120mm&&&Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.

    During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.

    Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC 62-63
  • Cladding: Stainless
  • Finish: Tsuchime
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 2.2 oz (64 g)
  • Blade Length: 112 mm
  • Total Length: 239 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 31 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiri-petty-120mm-60.png&&&0&&&||&&&||&&&||@@@ nisg2tsbu21&&&NSMT-K210&&&Nigara SG2 Tsuchime Kiritsuke 210mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.

    During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.

    The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real stunner!

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62+-
  • Weight: 5.7 oz (164 g)
  • Blade Length: 195 mm
  • Total Length: 344 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-210mm-432.png&&&0&&&||&&&||&&&@@@ nisg2tski241&&&NSMT-K240&&&Nigara SG2 Tsuchime Kiritsuke 240mm&&&Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.

    During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.

    The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real beauty!

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62+-
  • Weight: 6.8 oz (194 g)
  • Blade Length: 228 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-203.png&&&5&&&||&&&||&&&@@@ nisg2tskubu1&&&NSG2T-B170&&&Nigara SG2 Tsuchime Kurouchi Bunka 170mm&&&Explore the long heritage and outstanding craftsmanship of Nigara Hamono handmade knives. For more than 350 years, this northern Japanese region has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordmakers serving the shogunate, Nigara has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today, Nigara creates some of the most highly regarded kitchen knives in northern Japan, blending history, resilience, and artistry into every blade.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Stainless Tsuchime
  • Finish: Kurouchi
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.3 oz (150 g)
  • Blade Length: 169 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-bunka-170mm-46.png&&&0&&&||&&&||&&&||@@@ nisg2tskugy2&&&NSG2T-G240&&&Nigara SG2 Tsuchime Kurouchi Gyuto 240mm&&&Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Stainless Tsuchime
  • Finish: Kurouchi
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.5 oz (184 g)
  • Blade Length: 228 mm
  • Total Length: 379 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@ nisg2tski24&&&NSG2T-K240&&&Nigara SG2 Tsuchime Kurouchi Kiritsuke 240mm&&&Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Stainless Tsuchime
  • Finish: Kurouchi
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.7 oz (190 g)
  • Blade Length: 228 mm
  • Total Length: 382 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-kiritsuke-240mm-29.png&&&0&&&||&&&||&&&@@@ nisg2tskusu2&&&NSG2T-S240&&&Nigara SG2 Tsuchime Kurouchi Sujihiki 240mm&&&Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Stainless Tsuchime
  • Finish: Kurouchi
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.5 oz (158 g)
  • Blade Length: 228 mm
  • Total Length: 386 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-sujihiki-240mm-46.png&&&0&&&||&&&||&&&||@@@ nisg2tski21&&&NSMT-S255&&&Nigara SG2 Tsuchime Sujihiki 245mm&&&Nigara Hamono, a Japanese brand, crafts exceptional, handmade knives with a rich history of blacksmiths dating back 350 years. As noble swordsmiths, they preserve this art. Nigara Kunitoshi, a master swordsmith, gained recognition during the Showa period. Despite the US Military's ban on swordmaking after World War II, Nigara adapted, making top-quality cutlery today.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC: 62-63
  • Cladding: Stainless Tsuchime
  • Finish: Migaki
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.8 oz (166 g)
  • Blade Length: 245 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-sujihiki-245mm-60.png&&&0&&&||&&&||&&&@@@ nisg2tstabu1&&&NSMT-TallBunka&&&Nigara SG2 Tsuchime Tall Bunka 180mm&&&The Nigara SG2 Tsuchime Bunka 180mm is a beautiful, high-quality handmade knife with a rich history dating back 350 years. As one of the few noble swordsmiths in Japan, Nigara has continued to preserve this art and now makes some of the finest cutlery in Northern Japan. Made from SG2 stainless steel and featuring a wenge octagonal handle with buffalo horn ferrule, this knife is both beautiful and practical.

  • Brand: Nigara
  • Blacksmith: Yoshizawa san
  • Location: Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SG2 Stainless Steel
  • HRC 62-63
  • Cladding: Stainless Tsuchime
  • Edge Grind: Even
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.8 oz (164g)
  • Blade Length: 169 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-tall-bunka-180mm-186.png&&&0&&&||&&&||&&&@@@ nisi3dabu17&&&NS3-B170&&&Nigara Silver 3 Damascus Bunka 170mm&&&Silver 3 stainless steel is one of the best-kept secrets in Japanese knife making - low maintenance, responsive on the stones, and capable of an edge that rivals reactive carbon steels. Nigara Hamono in Hirosaki has been forging since the early Edo period, when the city was a castle town home to more than a hundred active blacksmiths. That lineage is still present in the way these knives are made, in the traditional Tsugaru techniques that have defined the region for centuries.

    This 170mm bunka is constructed san mai - Silver 3 core wrapped in layered Damascus cladding and acid-etched to produce a deeply textured surface that shifts with the light. The grind is where Nigara earns its reputation: the spine starts thick and tapers aggressively through the blade, with additional thinning toward the tip that makes the geometry genuinely exceptional. Blade height sits at 50mm, giving solid knuckle clearance through prep tasks. The ebony octagonal handle is fitted cleanly and balanced well through a pinch grip.

    What Customers Are Saying: The single review for this knife comes from a buyer who already owned the Nigara kiritsuke and returned specifically for this bunka. They praise the grind geometry and food release, describe out-of-the-box sharpness comparable to top-tier production knives, and note that the distal taper toward the tip adds both visual drama and real cutting performance. Fit and finish are called out as perfect, with comfortable spine and choil rounding and a handle that seats exactly right at the balance point.

    Care Instructions: Silver 3 is a stainless steel and very resistant to rust. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - the steel responds extremely well and holds a sharp edge at 62 HRC.

    &&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-bunka-170mm-90.png&&&5&&&||&&&||&&&||@@@ nisi3dagy20&&&NS3-G210&&&Nigara Silver 3 Damascus Gyuto 210mm&&&Few regions in Japan carry a forging history as deep as Hirosaki, the Edo period castle town in Aomori Prefecture where Nigara Hamono has been working for centuries. More than a hundred forging shops once operated in this district, and Nigara is among the rare survivors - a workshop that has kept the traditional Tsugaru methods alive not as a revival but as an unbroken practice, carried forward generation after generation.

    The 210mm gyuto - Japan's all-purpose chef knife - is the workhorse format of any serious kitchen, and this version is built with real intent. Silver 3 stainless forms the core, wrapped in layered Damascus cladding and acid-etched to produce a deeply textured surface with the look of a blade pulled from a charcoal forge. The grind is aggressive in the best sense: thick at the spine, tapering to a thin and capable edge with notable additional thinning toward the tip. Blade height at 49mm is practical and balanced. The ebony octagonal handle is cleanly fitted and sits well in a pinch grip.

    Care Instructions: Silver 3 is a stainless steel and highly resistant to rust. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - this steel is a pleasure to work with on the stones and holds an excellent edge at 62 HRC.

    &&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-210mm-33.png&&&0&&&||&&&||&&&||@@@ nisi3dagy24&&&NS3-G240&&&Nigara Silver 3 Damascus Gyuto 240mm&&&There is a difference between a workshop that references tradition and one that has simply never stopped practicing it. Nigara Hamono in Hirosaki is the latter - a forging operation with roots in the Edo period, when this Aomori castle town sustained over a hundred active blacksmith shops. The traditional Tsugaru techniques that defined that era are still in use here, carried forward in knives that carry genuine historical continuity in their construction.

    The 240mm gyuto is the preferred format for professional cooks who want reach and authority through large prep tasks, and this version delivers. The core is Silver 3 stainless at 62 HRC, wrapped in layered Damascus cladding and acid-etched to a deeply textured, distressed surface. The spine measures 5mm at the base and tapers through the blade toward a thin, capable edge - the distal taper is a defining feature of the Nigara line and contributes directly to the cutting performance that owners consistently praise. Blade height at 49mm is well-proportioned for the format. The ebony octagonal handle balances the blade well at the pinch grip position.

    Care Instructions: Silver 3 is a stainless steel and resists corrosion well. Hand wash and dry after use. Avoid the dishwasher. Quality water stones bring out the best in this steel at 62 HRC, and it holds a sharp edge reliably through extended use.

    &&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@ nisg2dana18&&&NS3-K210&&&Nigara Silver 3 Damascus Kiritsuke 210mm&&&The kiritsuke occupies a distinctive place in Japanese knife culture - longer and more angular than a gyuto, traditionally reserved for senior chefs in professional kitchens, and demanding enough in its geometry to reward real skill. Nigara Hamono in Hirosaki has been forging since the Edo period, when this Aomori castle town was home to over a hundred blacksmith shops. The traditional Tsugaru techniques that shaped those workshops are still present in every blade the company produces today.

    This 210mm kiritsuke is built san mai with a Silver 3 stainless core, wrapped in layered Damascus cladding and acid-etched to a deep, distressed surface that shifts in the light. The spine starts at 4mm and tapers aggressively toward the blade, with additional thinning at the tip that gives the knife a precise, pointed character ideal for the kiritsuke format. At 62 HRC the edge is capable and refined. The ebony octagonal handle is well-balanced for a blade of this weight and length, seating naturally in a pinch grip.

    Care Instructions: Silver 3 is a stainless steel with very strong corrosion resistance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - the steel responds well and holds an excellent refined edge.

    &&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-kiritsuke-210mm-33.png&&&0&&&||&&&||&&&||@@@ nisi3daki24&&&NS3-K240&&&Nigara Silver 3 Damascus Kiritsuke 240mm&&&What sets the Nigara Damascus line apart is not just the visual impact of the acid-etched cladding - though that is considerable - but the grind geometry underneath it. Nigara Hamono in Hirosaki has been forging since the Edo period, a castle town in Aomori Prefecture where over a hundred blacksmith shops once operated. The traditional Tsugaru forging methods that shaped that era are the same methods at work in these blades, producing a distal taper and edge profile that puts the performance on equal footing with the aesthetics.

    This 240mm kiritsuke is the flagship format of the line - long, angular, and demanding. The Silver 3 stainless core runs at 62 HRC, wrapped in layered Damascus cladding and acid-etched to a deep distressed surface with the look of something pulled from a charcoal forge. The spine measures 5mm at the heel and tapers aggressively toward the tip, with an additional taper along the spine that adds both visual character and practical precision. Blade height at 51mm is well-suited to the kiritsuke format. The ebony octagonal handle seats cleanly at the balance point, with comfortable spine and choil rounding throughout.

    What Customers Are Saying: The reviewer for this knife describes fit and finish as absolutely perfect - spine and choil rounded for comfort, a grind that starts thick and tapers to a genuinely thin performer, and the balance point landing exactly at the pinch grip. The Silver 3 steel is praised for sharpening easily and holding a sharp edge through hard professional use, including extended prep sessions. Food release is called out as exceptional, and the knife is described as a workhorse that also functions as a collector-level piece. The reviewer recommends this line without reservation.

    Care Instructions: Silver 3 is a stainless steel with very strong corrosion resistance - it takes real effort to rust. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the refined edge this steel is capable of holding.

    &&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-kiritsuke-240mm-28.png&&&5&&&||&&&||&&&||@@@ nisi3dape15&&&NS3-P150&&&Nigara Silver 3 Damascus Petty 150mm&&&Nigara Hamono traces its origins to the castle town of Hirosaki in Aomori Prefecture, where more than a hundred forging shops once operated during the early Edo period. The workshop has survived through centuries of change while holding to the traditional Tsugaru forging techniques that defined the region. The result is a line of knives that carry genuine historical weight - not as a marketing claim, but as a lived reality in the steel and the method.

    This 150mm petty is built on a san mai platform with Silver 3 (Ginsan) stainless at the core, clad in layered Damascus steel and acid-etched to produce a striking distressed surface with depth and variation at every angle. Silver 3 is a low-maintenance stainless that sharpens beautifully and holds an edge with authority at 62 HRC. At 150mm the petty is a nimble utility blade - ideal for detail work, breaking down small proteins, and any task where a full-size gyuto is more knife than the job needs. The handle is ebony octagonal, fitted neatly and well-balanced for a blade of this size.

    Care Instructions: Silver 3 is a stainless steel and resists corrosion well. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - the steel responds well and holds a refined edge.

    &&&&&&319&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-petty-150mm-90.png&&&0&&&||&&&||&&&||@@@ nisi3dasa17&&&NS3-S170&&&Nigara Silver 3 Damascus Santoku 170mm&&&The city of Hirosaki in Aomori Prefecture was one of Japan's great forging centers during the Edo period - a castle town where over a hundred blacksmith shops operated within the same district. Nigara Hamono is one of the workshops that survived that era and kept its traditional Tsugaru techniques intact. The knives they produce today carry that continuity forward, made with the same commitment to forging quality that has defined the region for centuries.

    The santoku - Japan's knife of three virtues, excelling at meat, fish, and vegetables - is one of the most versatile formats in the kitchen, and this 170mm version is built to a high standard. The core is Silver 3 stainless, wrapped in layered Damascus cladding and acid-etched to a deep, distressed surface with striking visual character. At 62 HRC the edge is hard and precise, and the grind geometry brings the blade down to a thin, capable performer with good food release through the cladding texture. The ebony octagonal handle is well-fitted and comfortable through extended prep.

    Care Instructions: Silver 3 is a stainless steel with strong corrosion resistance. Hand wash and dry after use. Avoid the dishwasher. Quality water stones bring out the best in this steel - it sharpens easily and holds an excellent edge.

    &&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-santoku-170mm-90.png&&&0&&&||&&&||&&&||@@@ nisi3dasu30&&&NS3-S300&&&Nigara Silver 3 Damascus Sujihiki 300mm&&&The sujihiki - Japan's dedicated slicing knife - demands a flat grind, a narrow profile, and a blade long enough to pull through large proteins in single clean strokes. Nigara Hamono builds this 300mm version in Hirosaki, Aomori Prefecture, where the workshop has operated since the Edo period when the city was one of Japan's most active forging centers. The traditional Tsugaru techniques that shaped that era are still intact here, and the result is a slicer that is as visually striking as it is precise in use.

    The core is Silver 3 stainless at 62 HRC, wrapped in layered Damascus cladding and acid-etched to the deeply textured, distressed surface that defines the Nigara Damascus line. At 294mm the blade has genuine reach for breaking down whole roasts, slicing fish, or any protein that rewards a long, pulling stroke. Blade height sits at 40mm - narrow and purposeful, as a sujihiki should be. The 4mm spine at the base tapers cleanly toward the tip, and the ebony octagonal handle is fitted and balanced for a blade of this length.

    Care Instructions: Silver 3 is a stainless steel with strong corrosion resistance. Hand wash and dry after use. Avoid the dishwasher. Quality water stones are the right tool for this steel - it responds well and holds a refined slicing edge at 62 HRC.

    &&&&&&535&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-sujihiki-300mm-90.png&&&0&&&||&&&||&&&||@@@ nivgtsbu18&&&NVGT-B180&&&Nigara VG10 Tsuchime Damascus Bunka 180mm&&&Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Bunka 180mm stands out for its striking appearance and exceptional functionality.

    Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.

    This particular knife features a handle crafted from ebony wood in an octagonal shape, making the Nigara VG10 Tsuchime Bunka 180mm, not just a knife but a statement piece in any kitchen.

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: VG-10 Stainless Steel
  • HRC: 60+-
  • Weight: 5.5 oz (158 g)
  • Blade Length: 175 mm
  • Total Length: 311 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-bunka-180mm-90.png&&&0&&&||&&&||&&&||@@@ nivgtsdagy21&&&NVGT-G210&&&Nigara VG10 Tsuchime Damascus Gyuto 210mm&&&Nigara VG10 Tsuchime Damascus Gyuto 210mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.

    During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.

    The handle is made in an octagonal shape using mahogany wood. The knife is a real beauty!

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime Damascus
  • Edge Steel: VG10 Stainless Steel
  • HRC: 62+-
  • Weight: 6.1 oz (174 g)
  • Blade Length: 203 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 49 mm
  • Handle: Mahogany Octagonal&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-gyuto-210mm-90.png&&&5&&&||&&&||&&&|kika21gy|@@@ nivggy24&&&NVGT-G240&&&Nigara VG10 Tsuchime Damascus Gyuto 240mm&&&During the early Edo Period, Hirosaki thrived as a prominent castle town, home to over one hundred blacksmith shops. Among these was Nigara Forging, a traditional Tsugaru blacksmith shop with a lineage spanning centuries. To this day, Nigara remains dedicated to preserving the artistry of traditional blade forging while delivering exceptional craftsmanship.

    This particular knife showcases that heritage with a striking tsuchime (hammered) finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer-forged in the San Mai style, it features a VG10 stainless steel core, renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is elevated by a refined, ebony octagonal handle that adds elegance and precision to every cut.

  • Maker: Nigara Hamono
  • Location: Hirosaki City, Aomori Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Grind: Even, Double Bevel
  • Edge Steel: VG10 Stainless Steel
  • Weight: 7.3 oz (208 g)
  • Blade Length: 233 mm
  • Total Length: 384 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 53 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10tsuchime-damascus-gyuto-240mm-5.png&&&0&&&||&&&||&&&||@@@ nivgtski21&&&NVGT-K210&&&Nigara VG10 Tsuchime Damascus Kiritsuke 210mm&&&Nigara Hamono Ltd crafts exquisite and practical works of art, producing some of the most visually captivating kitchen knives available.

    Originating in the early Edo Period, Hirosaki was known as a castle town bustling with over one hundred forging workshops. Among these, Nigara Forging stands out as a historic Tsugaru blacksmith shop. The Nigara company has faithfully preserved age-old forging techniques, dedicating itself to the art of creating superior quality blades for generations.

    Each knife features a handle crafted from ebony wood, beautifully complementing the gorgeous blade, making it a truly remarkable piece.

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: VG-10 Stainless Steel
  • HRC: 60+-
  • Weight: 6.4 oz (184 g)
  • Blade Length: 204 mm
  • Total Length: 347 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-kiritsuke-210mm-90.png&&&0&&&||&&&||&&&||@@@ nivgtsdaki24&&&NVGT-K240&&&Nigara VG10 Tsuchime Damascus Kiritsuke 240mm&&&Nigara VG10 Tsuchime Damascus Kiritsuke 240mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.

    During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.

    The handle is made in an octagonal shape using ebony wood. The knife is a real beauty!

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime Damascus
  • Edge Steel: VG10 Stainless Steel
  • HRC: 62+-
  • Weight: 7.7 oz (220 g)
  • Blade Length: 234 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 54 mm
  • Handle: Ebony Octagonal&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-kiritsuke-240mm-93.png&&&0&&&||&&&||&&&@@@ nivgna15&&&NVGT-N150&&&Nigara VG10 Tsuchime Damascus Nakiri 150mm&&&Mr. Yoshizawa, a skilled blacksmith in Aomori, northern Japan, crafts exquisite knives under the Nigara brand. With roots dating back to the early Edo Period, when the castle town of Hirosaki was home to over a hundred forging shops, Nigara Forging stands as one of the few remaining Tsugaru blacksmith traditions. For centuries, the Nigara company has preserved these traditional forging techniques, maintaining an unwavering commitment to quality and craftsmanship. Embrace the legacy and precision of a true Japanese blade from Nigara, where history and skill come together in every knife.

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: VG10 Stainless Steel
  • HRC: 61+-
  • Weight: 6.1 oz (172 g)
  • Blade Length: 142 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm
  • Handle: Ebony Octagonal&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-nakiri-150mm-5.png&&&0&&&||&&&||&&&@@@ nisg2tsbukn&&&NVGT-P150&&&Nigara VG10 Tsuchime Damascus Petty 150mm&&&Nigara Hamono Ltd creates exquisite kitchen knives that not only serve a practical purpose but are also beautiful works of art. Their knives are among the most stunning we've ever seen, blending functionality with aesthetics seamlessly.

    With a rich history that dates back to the Edo Period, Nigara Forging is a traditional Tsugaru blacksmith shop located in the castle town of Hirosaki. It was one of over one hundred forging shops in the area at that time. The company has been dedicated to maintaining the ancient forging techniques and crafting high-quality blades for centuries.

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: VG10 Stainless Steel
  • HRC: 60+-
  • Weight: 3.2 oz (90 g)
  • Blade Length: 143 mm
  • Total Length: 268 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 33 mm
  • Handle: Ebony Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-petty-150mm-35.png&&&0&&&||&&&||&&&||@@@ nivgtssa17&&&NVGT-S170&&&Nigara VG10 Tsuchime Damascus Santoku 170mm&&&Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Santoku 170mm stands out for its striking appearance and exceptional functionality.

    Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.

    This particular knife features a handle crafted from ebony in an octagonal shape, making the Nigara VG10 Tsuchime Santoku 170mm not just a knife, but a statement piece in any kitchen.

  • Maker: Nigara
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless Tsuchime
  • Edge Steel: VG-10 Stainless Steel
  • HRC: 60+-
  • Weight: 5.7 oz (162 g)
  • Blade Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-santoku-170mm-90.png&&&0&&&||&&&||&&&||@@@ nihohogakn&&&TM-6200&&&Nisaku Hori Hori Garden Knife&&&The hori hori is a Japanese garden knife that has developed a devoted following among serious gardeners worldwide for a simple reason: it does more tasks well than any other single garden tool. The name translates roughly as "dig dig" - an accurate description of its primary purpose, but a significant understatement of its range. Digging planting holes, transplanting seedlings, dividing perennial clumps, cutting through roots, harvesting root vegetables, splitting crowns, opening bags of soil and amendments - this knife handles all of them effectively.

    This Nisaku version is made in Japan with a stainless steel concave blade: the curved cross-section gives it rigidity and helps it slip through soil with less resistance than a flat blade. One edge is sharpened straight, one is serrated for sawing through woody roots and fibrous material. Depth markings on the blade allow accurate planting to specific depths - a practical detail for bulb planting. The hardwood handle provides a solid, comfortable grip; the included leather sheath protects the blade and the user when the knife is not in use. At 120mm blade length and 250mm total length, it is compact enough for pocket carry in the garden.

    Care Instructions: Rinse and dry after use to maintain the finish. Although stainless steel resists rust well, keeping it clean and dry prolongs the life of the edge. Store in the included sheath.

    &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-hori-hori-garden-knife-58.png&&&0&&&||&&&@@@ nabl1bu16bog&&&NBK-3000&&&Nisaku Wave Bread Knife 240mm&&&The Nisaku Wave Bread Knife 240mm features a unique wave-shaped serration that cuts efficiently on both the push and pull strokes. This dual-action edge bites cleanly into tough crusts while still gliding through soft interiors without crushing, making it ideal for bread, tomatoes, rolls, and other delicate foods that benefit from a controlled, decisive cut.

    The stainless steel wave edge alternates contact points depending on cutting direction, improving consistency and control on challenging items like sourdough, sushi rolls, and seaweed. The blade has a thin, lightweight profile with excellent knuckle clearance, and the tapered front section doubles as a flipper for lifting slices cleanly from the board. Paired with a comfortable natural wood handle, this is a simple, effective tool that performs well above its price point.

    What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The light weight, sharpness, and comfortable feel are frequently mentioned, along with the unique blade shape that improves clearance and control. Several users describe it as one of the best bread knives they’ve used, especially for the price.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure.

  • Brand: Nisaku
  • Maker: Tomita Cutlery
  • Location: Japan
  • Knife Type: Bread & Utility
  • Blade Type: Wave Serrated
  • Steel: Stainless Steel
  • Handle: Natural Wood
  • Weight: 3.3 oz (94 g)
  • Blade Length: 240 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 1.2 mm
  • Spine Thickness at Tip: 0.2 mm
  • Blade Height: 39 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-240mm-76.png&&&0&&&||&&&||&&&@@@ niwabrkn30&&&NBK-3010&&&Nisaku Wave Bread Knife 300mm&&&The Nisaku Wave Bread Knife 300mm features a unique wave-shaped serration that cuts efficiently on both the push and pull strokes. This dual-action edge bites cleanly into tough crusts while still gliding through soft interiors without crushing, making it ideal for large loaves, sourdough, rolls, and other delicate foods that require a clean, controlled cut.

    The longer blade length provides extra reach for slicing wide or tall loaves in a single pass, while the stainless steel wave edge alternates contact points depending on cutting direction for improved consistency and control. The profile offers good knuckle clearance to keep your hand safely above the board, and the natural wood handle provides a comfortable, secure grip. Simple, effective, and purpose-built for bread work, this knife performs well above its price point.

    What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The long blade makes it especially useful for large loaves, allowing smooth, single-pass cuts. Users also mention the light weight, sharpness, and comfortable feel, with several calling it one of the best bread knives they've used for the price.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure.

  • Brand: Nisaku
  • Maker: Tomita Cutlery
  • Location: Japan
  • Knife Type: Bread & Utility
  • Blade Type: Wave Serrated
  • Steel: Stainless Steel
  • Handle: Natural Wood
  • Weight: 4.4 oz (126 g)
  • Blade Length: 300 mm
  • Total Length: 435 mm
  • Spine Thickness at Base: 1.2 mm
  • Blade Height: 40 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-300mm-52.png&&&0&&&||&&&||&&&@@@ nosiknmara&&&NoyerRack-Mini&&&Noyer Single Knife Magnetic Rack&&&Usually, the desire is not to hide a beautiful design, but in this case, we have made a product that stands in the background of your beautiful knife. The single knife magnet is completely hidden when a knife is hanging on it, and thus it looks as if your knife is hanging and floating on the wall in a magical way.

    This single knife rack from Noyer offers unimaginable possibilities for placement and combinations even in smaller kitchens, where there is little free wall space for an ordinary knife magnet. Measures 14cm x 2cm x 2cm. Includes mounting hardware.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-single-knife-magnetic-rack-82.png&&&0&&&||&&&||&&&@@@ nowamarala&&&NoyerRack-WALNUTLarge&&&Noyer Walnut Magnetic Rack Large&&&Noyer is driven by a passion for creating innovative wood solutions that are both highly functional and distinctively aesthetic.

    The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.

    The products are characterized by the fact that development takes place in front of the saw, not in front of the computer screen.

    This magnetic knife rack is about 60cm or 23.5 inches long. Each piece is unique, so slight variations from piece to piece are expected.

    The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that the one that is 60 cm (that could hold at least eight knives) has 32 small neodymium magnets. It has excellent looks plus a great design. This beautiful holder will display your knife collection and allow you easy access while cooking.&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-large-90.png&&&5&&&||&&&||&&&@@@ nomarame&&&NoyerRack-WALNUTMedium&&&Noyer Walnut Magnetic Rack Medium&&&Noyer is driven by a passion to create innovative solutions in wood that have both high functionality and distinctive aesthetic expression.

    The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.

    The products are characterized by the fact that the development takes place in front of the saw - not in front of the computer screen.

    This magnetic knife rack is about 40cm long or about 15 3/4 inches long. Each piece is unique so slight variations from piece to piece are expected.

    The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that this medium size has 20 small neodymium magnets in total and can hold up to 5 knives.&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-medium-53.png&&&0&&&||&&&||&&&@@@ oakfrropin&&&Oak-Pin&&&Oak French Rolling Pin&&&These French-style rolling pins are handcrafted by Brandon Norsted, right down the street from us in Madison, WI. Made from domestic oak wood, these durable pins are built to last a lifetime. The French-inspired shape and taper, favored by professional pastry chefs, allow for enhanced control. Each rolling pin measures 19.5 inches in length and 1.6 inches in width, with a weight of 12.5 ounces. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/oak-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@ shkasg2kabu1&&&OG-103&&&Ogata SG2 Kasumi Bunka 180mm&&&Syungo Ogata is a master smith at the Takefu Knife Village cooperative in Echizen, Japan, where he trained for seven years under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Kamo-san is one of the most sought-after blacksmiths we carry, and his influence is clearly visible in Ogata-san's precise grinds, meticulous heat treatment, and total focus on cutting performance. These knives have earned a devoted following quickly, and it is easy to understand why.

    The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 181mm with a 50mm blade height this is a generously sized bunka that brings real authority to the cutting board while remaining nimble and precise through a wide range of tasks. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals some of the most celebrated knives in the world. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish. The octagonal red sandalwood handle is beautifully constructed and comfortable through long prep sessions.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-bunka-180mm-143.png&&&0&&&||&&&||&&&@@@ shkasg2kagy2&&&OG-105&&&Ogata SG2 Kasumi Gyuto 210mm&&&Syungo Ogata is a master smith at the Takefu Knife Village cooperative in Echizen, Japan, where he trained for seven years under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most highly regarded blacksmiths we carry. That foundation shows in every knife Ogata-san produces — precise grinds, meticulous heat treatment, and a consistent focus on real-world cutting performance over flash or spectacle.

    The gyuto is Japan all-purpose chef knife — the format that handles the widest range of kitchen tasks with the greatest versatility. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, understated look. At 213mm with a 48mm blade height it is well proportioned and comfortable through the full range of kitchen cutting, from fine vegetable work to breaking down proteins. The grind is thin and steep, moving through food effortlessly. The octagonal red sandalwood handle is beautifully fitted and comfortable in hand.

    What Customers Are Saying:
    Customers who have been on the fence due to the care warnings in the description consistently report being pleasantly surprised — this knife takes considerably more day-to-day kitchen use than it might appear to, with excellent fit and finish and a blade-to-handle fit that is tight and well sealed. After a quick session on the stones it becomes a high performing all-around knife that cooks wish they had bought sooner. The consensus is that this is an excellent value that rewards the cook willing to give it a little attention.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-gyuto-210mm-143.png&&&5&&&||&&&||&&&@@@ ogsg2kagy24&&&OG-106&&&Ogata SG2 Kasumi Gyuto 240mm&&&Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Now a master smith in his own right, Ogata-san has developed a devoted following among professional cooks and serious knife enthusiasts who recognize the quality of his grinds, his heat treatment, and his total commitment to cutting performance. The 240mm gyuto is where that commitment shows most clearly — a knife built for cooks who demand the best from every tool on their station.

    This gyuto is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through the most demanding kitchen environments. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish with horizontal grind marks that hide the inevitable towel scratches of daily professional use. At 245mm with an impressive 54mm blade height this is a serious knife — the tall blade gives exceptional knuckle clearance, and the wide belly makes ingredient transfer from board to pan effortless. The 2mm spine keeps it thin and light despite the generous dimensions. The octagonal red sandalwood handle is beautifully fitted and comfortable through long service.

    What Customers Are Saying:
    Professional cooks using this knife daily in demanding kitchens call it a sleeper — a knife that punches so far above its price that it makes you question what you have been spending on other knives. The SG2 steel handles everything from squash to delicate produce without hesitation, and takes an edge up to 8k that still feels toothy and aggressive. The 54mm blade height earns consistent praise for the ingredient transfer and control it provides. This is not a fragile laser — it is a proper workhorse that happens to be stupendously thin behind the edge. Reviewers recommend it without reservation as one of the best values currently available in the Japanese knife market.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-gyuto-240mm-251.png&&&4.5&&&||&&&||&&&||@@@ shkasg2kana1&&&OG-102&&&Ogata SG2 Kasumi Nakiri 135mm&&&Syungo Ogata works out of the Takefu Knife Village cooperative in Echizen, Japan — one of the most respected knife-making institutions in the country. He trained for seven years under Shiro Kamo, a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at Takefu Village. That lineage shows in every aspect of Ogata-san's work — from the precision of his grinds to the consistency of his heat treatment and his unwavering focus on cutting performance.

    This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through extended use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a clean, refined appearance. At 130mm with a tall 51mm blade height this is a compact nakiri that punches well above its size — light, nimble, and easy to control through sustained vegetable prep. The flat edge profile is ideal for push cutting, and the tall blade delivers excellent knuckle clearance and makes scooping cut ingredients from board to pan effortless. The octagonal red sandalwood handle is lightweight and comfortable in hand.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-nakiri-135mm-140.png&&&0&&&||&&&||&&&@@@ ogsg2kana17&&&OG-108&&&Ogata SG2 Kasumi Nakiri 160mm&&&Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at the Village. Now working as a master smith in his own right, Ogata-san brings that exceptional grounding to every knife he produces. His reputation for clean grinds, precise heat treatment, and high cutting performance has earned him a devoted following among serious cooks and knife enthusiasts.

    This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, brushed texture rather than a mirror finish. The grind begins midway up the blade height and tapers to an exceptionally thin edge, allowing the knife to glide through vegetables with almost no resistance. At 159mm with a 49mm blade height it is a well-proportioned full-size nakiri with excellent knuckle clearance. The octagonal red sandalwood handle is beautifully constructed and comfortable in hand.

    What Customers Are Saying:
    Customers are consistently blown away by the cutting performance of this nakiri — one line cook describes it as punching well above its price range and outperforming knives that cost significantly more. The exceptionally thin grind earns particular praise, with reviewers noting how effortlessly it moves through product. The kasumi finish has a subtle texture to it — not a mirror polish but a refined brushed surface that some appreciate and others should know about before buying. After a session on quality stones the SG2 edge reaches another level entirely, holding sharp for weeks of daily service use.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-nakiri-160mm-26.png&&&4.5&&&||&&&||&&&@@@ ogata-sg2-p140&&&OG-100&&&Ogata SG2 Kasumi Petty 140mm&&&Ogata san is a young and highly skilled blacksmith working out of the Takefu Knife Village in Echizen, Japan. He trained under Shiro Kamo, one of the most respected smiths in the region, and that influence shows in his clean grinds and focus on cutting performance. His work reflects a modern approach grounded in traditional forging techniques, and his knives have quickly gained a strong following.

    This petty knife features SG2 powdered stainless steel, a high-end alloy known for its fine grain structure, excellent edge retention, and ability to take a very sharp edge. The blade uses san mai construction with stainless cladding and a kasumi finish, meaning hazy, which gives the knife a refined and understated look. The grind is thin with a steep edge geometry, allowing it to move through food effortlessly. Combined with the lightweight, octagonal red sandalwood handle, the knife feels agile and precise, making it ideal for trimming, peeling, and detail work on the board.

    Due to the thin edge and high hardness, this knife should be used with care. Avoid cutting hard items like bones, frozen foods, or dense stalks, as the edge can chip under stress. For maintenance, simply wash with warm water, towel dry thoroughly, and store in a dry place. The stainless construction keeps upkeep easy while still delivering high performance. Each knife is made by hand so measurements may vary.

  • Blacksmith: Ogata san
  • Location: Echizen, Japan
  • Factory: Takefu Knife Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: SG2 Powdered Stainless Steel
  • HRC: 62-63
  • Finish: Kasumi (Hazy)
  • Edge Grind: Even 50/50
  • Handle: Octagonal Red Sandalwood
  • Weight: 2.7 oz (76 g)
  • Blade Length: 138 mm
  • Total Length: 265 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-petty-140mm-46.png&&&0&&&||&&&||&&&@@@ shkasa15sg2k&&&OG-101&&&Ogata SG2 Kasumi Santoku 150mm&&&Syungo Ogata works out of the Takefu Knife Village cooperative in Echizen, Japan — one of the most respected knife-making institutions in the country. He trained for seven years under Shiro Kamo, a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at Takefu Village. That lineage shows in every aspect of Ogata-san's work — from the precision of his grinds to the consistency of his heat treatment and his unwavering focus on cutting performance.

    Santoku means three virtues in Japanese, a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined and understated look. At 152mm with a generous 50mm blade height it has excellent knuckle clearance and genuine cutting authority on the board. The grind is thin and steep, moving through food effortlessly without hot spots or drag. The octagonal red sandalwood handle is lightweight and comfortable through long prep sessions.

    What Customers Are Saying:
    A professional cook using this knife daily in a farm-to-table restaurant calls it a knife that checks every box. The fit and finish impressed from the first moment, the grind is smooth with no hot spots even through extended prep, and what initially seemed like a concern about brittleness proved completely unfounded in real service conditions. It has earned its place as a trusted daily workhorse — and its biggest fan is already eyeing a larger Ogata gyuto to complete the kit.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-santoku-150mm-140.png&&&5&&&||&&&||&&&@@@ ogsg2kasa18&&&OG-104&&&Ogata SG2 Kasumi Santoku 180mm&&&Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths we carry. His attention to detail, precise grinds, and meticulous heat treatment reflect everything that training instilled in him. Ogata-san is one of the most exciting young blacksmiths working in Japan today, and these knives are still early in what promises to be a long and remarkable career.

    Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. The 180mm version brings a generous 184mm blade length and 50mm blade height to that versatility, giving it the presence and knuckle clearance that makes it feel equally at home in professional and home kitchens. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals knives at significantly higher price points. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish that is as beautiful as it is functional. The octagonal red sandalwood handle has a custom appearance and feel, light and perfectly balanced in hand.

    What Customers Are Saying:
    The first customer to review this knife bought it immediately on discovering it in the New Arrivals section — and went back the same day to order the nakiri. The kasumi finish is described as beautiful, the overall fit and finish as flawless, and the out-of-the-box sharpness as excellent with superb food release right from the start. The SG2 steel sharpens easily and holds a very sharp edge in the hands of a non-professional sharpener. The advice from that first reviewer: grab one now before word gets out.

    Care Instructions:
    The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.

    &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-santoku-180mm-267.png&&&5&&&||&&&||&&&@@@ atmequ&&&C3675&&&Ohira Tomae High-Quality Natural Stone&&&Natural finishing stones from the Kyoto region occupy a category of their own in the sharpening world, and Ohira is one of the most respected names within it. The Ohira mine sits in the mountains northwest of Kyoto near the Umegahata area and Mount Atago, within the Nishimono western mine district that also includes Nakayama and Shobudani — names that serious sharpeners recognize immediately. CKTG sources these stones directly from the Imanishi Stone Company, where each piece is personally evaluated and stamped by Mr. Imanishi before it leaves his hands. That grading process is not a formality. It is a meaningful assessment from one of the most knowledgeable people in the Japanese natural stone trade, and the High Quality stamp on this stone reflects his direct judgment of its character and performance

    Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation — compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness — not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in Mr. Imanishi san's basement until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells — what you see is the exact stone you will receive.

    What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected — buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.

    Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session — do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed — if moisture inside the stone freezes, expansion can cause permanent cracking or damage.

  • Stone Type: Ohira Tomae Natural Finishing Stone
  • Region: Kyoto Natural Stone District (Nishimono), Japan
  • Mine District: Nishimono (Western Mines)
  • Approximate Grit Range: 8-10K
  • Grading: High Quality (Imanishi Stamp)
  • Mined: Early 1970s
  • Size: 205mm x 75mm x 40mm
  • Weight: Approx. 1.7 kg
  • Note: Each stone is photographed and weighed individually — the stone shown is the exact one you will receive&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ohira-tomae-high-quality-natural-stone-2522.png&&&5&&&||&&&||&&&||@@@ maokbl2tana&&&OKD-180NA-A&&&Okada Blue #2 Tall Nakiri 180mm&&&The Okada Blue #2 Tall Nakiri 180mm is a distinctive hybrid knife that blends the profile of a traditional nakiri with the height and presence of a Chinese-style cleaver. Hand-forged by Okada-san in Echizen at the Takefu Knife Village, this knife reflects his background as a maker of gardening tools, bringing strength, durability, and character into a bold and highly functional kitchen design.

    The core steel is Aogami #2 (Blue #2), a high-carbon steel known for excellent edge retention and toughness. It is clad in stainless steel, which helps reduce maintenance while still allowing the core steel to take a very sharp edge. The blade features a tall profile and a very flat edge, making it ideal for push cutting vegetables, while the added height provides excellent knuckle clearance and makes food transfer easy. The grind is nicely convex, tapering down to a thin edge for smooth cutting performance.

    What Customers Are Saying: Customers describe this knife as a perfect blend between a nakiri and a cleaver, offering great cutting performance without excessive weight. The tall blade makes it easy to scoop ingredients and provides excellent control, especially for users with larger hands. Many also appreciate the stainless cladding, noting it helps reduce reactivity when cutting wet vegetables, while still delivering the performance of Blue #2 steel.

    Care Instructions: The core steel is reactive carbon steel. Wash and dry the knife thoroughly after each use to prevent rust. Avoid cutting frozen foods or bones. The stainless cladding helps with maintenance, but the exposed edge should be kept clean and dry.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: Blue #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Grind: Even (50/50)
  • Hardness: ~62 HRC
  • Blade Length: 180 mm
  • Total Length: 342 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 71 mm
  • Weight: 8.9 oz (254 g)
  • Handle: Octagonal
    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-blue-2-tall-nakiri-180mm-64.png&&&5&&&||&&&||&&&@@@ okwh2bbqsw30&&&F-100&&&Okada White #2 BBQ Sword 300mm&&&The Okada White #2 Damascus BBQ Sword 300mm is one of the most unique knives we carry. Okada-san originally called it a “curved knife,” but we thought BBQ Sword fit it a little better. Hand-forged in Echizen at the Takefu Knife Village, this blade reflects Okada-san’s background as a blacksmith of gardening tools, combined with his creative approach to kitchen knives. The long, sweeping profile and sword-like shape make it a standout both visually and in use.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a striking layered appearance. The long, curved profile excels at slicing roasts, brisket, ribs, and large cuts of meat with smooth, efficient strokes. This knife is ground very thin behind the edge for high performance, so it cuts with minimal effort. Both the core and cladding are reactive and will develop a patina quickly, so the knife should be washed and dried promptly after use.

    What Customers Are Saying: Customers describe this knife as incredibly sharp out of the box with a very thin, high-performance grind. Many report that it slices meat with ease and feels “almost magical” in use, requiring less effort than typical slicers. The fit and finish are excellent for the price, and the knife is especially fun to use. Some note that the blade is highly reactive and benefits from careful drying and maintenance after use.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it immediately after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Takefu, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 298 mm
  • Total Length: 443 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 36 mm
  • Weight: 5.6 oz (159 g)
  • Handle: Octagonal Keyaki Wood
    &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-bbq-sword-300mm-236.png&&&5&&&||&&&||&&&@@@ okwh2dagy21&&&OKD-210GY&&&Okada White #2 Damascus Gyuto 210mm&&&The Okada White #2 Damascus Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This gyuto was developed as a double-bevel companion to his popular takobiki knives and offers a versatile, well-balanced profile for everyday use.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while still maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 210mm size makes it a great all-purpose knife for vegetables, proteins, and general prep work.

    What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and eye-catching Damascus finish. The White #2 core sharpens quickly and takes a very keen edge, while the blade feels well balanced and easy to control. Many also enjoy the traditional craftsmanship and unique character that comes with a handmade knife.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 210 mm
  • Total Length: 359 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 50 mm
  • Weight: 6.3 oz (180 g)
  • Handle: Octagonal Sandalwood
    &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-damascus-gyuto-210mm-266.png&&&5&&&||&&&||&&&@@@ okadagyuto&&&OKD-240GY&&&Okada White #2 Damascus Gyuto 240mm&&&The Okada White #2 Damascus Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This larger gyuto was developed as a double-bevel companion to his popular takobiki knives and offers excellent reach, power, and efficiency for bigger prep tasks.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 240mm length is ideal for slicing proteins, working through larger ingredients, and efficient push cutting during heavy prep sessions.

    What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and the beautiful Damascus finish. The White #2 core sharpens easily and takes a very keen edge, while the longer blade provides added power and efficiency for larger prep work. Many also enjoy the balance and traditional handcrafted feel of the knife.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 242 mm
  • Total Length: 391 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 55 mm
  • Weight: 7.3 oz (208 g)
  • Handle: Octagonal Sandalwood
    &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-244.png&&&0&&&||&&&||&&&@@@ okada1&&&OKD-130FU&&&Okada White #2 Funayuki 130mm&&&The Okada White #2 Damascus Funayuki 130mm is a compact and distinctive knife crafted by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing strength, durability, and character into a small, highly functional blade. The thicker spine and robust feel give it a surprising amount of power for its size.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at small prep tasks, detail work, and utility use, while still offering enough backbone to handle tougher cuts than typical small knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.

    What Customers Are Saying: Customers describe this knife as a compact workhorse with impressive backbone for its size. The thick spine and solid construction give it a confident feel, while the White #2 steel takes a very sharp edge and cuts smoothly. Many also praise the fit and finish, the striking Damascus pattern, and the overall value, with some going on to purchase additional knives from the Okada line.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 132 mm
  • Total Length: 263 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 43 mm
  • Weight: 4.3 oz (122 g)
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood
    &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-130mm-234.png&&&5&&&||&&&||&&&@@@ okado&&&OKD-165FU&&&Okada White #2 Funayuki 165mm&&&The Okada White #2 Damascus Funayuki 165mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing durability, strength, and character into a versatile mid-sized blade. The added length and weight give it a more capable, workhorse feel while still maintaining excellent control.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at general prep, from vegetables to proteins, while the thicker spine provides added strength compared to thinner knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.

    What Customers Are Saying: Customers appreciate the balance between size and strength, describing this knife as a versatile workhorse with excellent cutting performance. The White #2 steel sharpens easily and takes a very keen edge, while the thicker spine gives it a confident, durable feel. Many also enjoy the Damascus finish and the handcrafted character of the knife.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 169 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 45 mm
  • Weight: 6.1 oz (174 g)
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood
    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-165mm-148.png&&&0&&&||&&&||&&&@@@ okada2&&&OKD-180FU&&&Okada White #2 Funayuki 180mm&&&The Okada White #2 Damascus Funayuki 180mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s roots as a blacksmith of gardening tools, bringing strength, durability, and character into a highly versatile mid-sized blade. This size offers an ideal balance between agility and cutting power, making it a great all-around performer.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a beautiful layered appearance while maintaining excellent cutting performance. This funayuki features an even (50/50) grind and performs well across a wide range of kitchen tasks, from vegetables to proteins. The thicker spine adds durability and a solid feel, while both the core and cladding are reactive and will develop a patina over time.

    What Customers Are Saying: Customers describe this size as a sweet spot between control and versatility, offering enough length for general prep while still feeling nimble in hand. The White #2 steel is praised for its sharpness and ease of sharpening, and the Damascus finish adds a refined, handcrafted look. Many appreciate the sturdy spine and workhorse feel combined with smooth cutting performance.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 185 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 44 mm
  • Weight: 6.0 oz (170 g)
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood
    &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-180mm-265.png&&&0&&&||&&&||&&&@@@ okwh2kugy18&&&OKD-KR-180GY&&&Okada White #2 Kurouchi Gyuto 180mm&&&The Okada White #2 Kurouchi Gyuto 180mm is a hand-forged kitchen knife made in Echizen, Japan at the Takefu Knife Village. Okada-san began his career as a blacksmith producing gardening tools like sickles and hedge shears, and he brings that same durability and forged character into his kitchen knives. This 180mm gyuto is a compact chef’s knife that offers excellent control while still providing enough length for most prep tasks.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and being easy to sharpen. The kurouchi finish helps protect the upper portion of the blade while giving it a rustic, traditional look. This knife has a sturdy spine and a workhorse feel, with an even (50/50) grind that makes it suitable for both right- and left-handed users. The edge is thin enough for clean cutting but retains enough strength for everyday use. Like all carbon steel knives, it is fully reactive and will develop a patina over time.

    What Customers Are Saying: Customers appreciate the balance of toughness and sharpness, noting that the thicker spine gives it a confident, workhorse feel while the White #2 steel takes a razor edge with minimal effort. The kurouchi finish and hand-forged character add to its appeal as a practical, no-nonsense daily driver.

    Care Instructions: This knife has a reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place and consider using a blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Kurouchi Finish
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 180 mm
  • Total Length: 322 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 49 mm
  • Weight: 5.3 oz (150 g)
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood
    &&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-180mm-93.png&&&0&&&||&&&||&&&@@@ okwh2kugy21&&&OKD-KR-210GY&&&Okada White #2 Kurouchi Gyuto 210mm&&&The Okada White #2 Kurouchi Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This gyuto has a true workhorse feel with a thicker spine and solid grind, offering excellent stability and confident cutting on the board.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a great choice for users who enjoy maintaining their knives and want top-tier sharpness. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The 210mm size is versatile and well suited for everyday prep, from vegetables to proteins.

    What Customers Are Saying: Users appreciate the solid, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easy it is to sharpen and how sharp it can get with minimal effort. The knife’s weight and grind give it a confident feel on the board, while the kurouchi finish adds a traditional, handcrafted character.

    Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai
  • Cladding: Kurouchi (Black Forged Finish)
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 210 mm
  • Total Length: 366 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 51 mm
  • Weight: 6.3 oz (179 g)
  • Handle: Keyaki Octagonal with Brown Ferrule
    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-90.png&&&5&&&||&&&||&&&@@@ okwh2kugy24&&&OKD-KR-240GY&&&Okada White #2 Kurouchi Gyuto 240mm&&&The Okada White #2 Kurouchi Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san works within a cooperative of skilled craftsmen. Originally a blacksmith of gardening tools like sickles and shears, he brings a rugged, practical approach to kitchen knives. This 240mm gyuto has a true workhorse feel with a thicker spine and substantial weight, offering excellent power and stability for larger prep tasks.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want top-tier cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The longer blade length makes it ideal for slicing proteins, handling larger ingredients, and efficient push cutting during big prep sessions.

    What Customers Are Saying: Customers appreciate the powerful, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easily it sharpens and how sharp it can get with minimal effort. The added length and weight provide great stability for larger prep work, while the kurouchi finish gives the knife a traditional, handcrafted character.

    Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai
  • Cladding: Kurouchi (Black Forged Finish)
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 242 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 55 mm
  • Weight: 7.6 oz (216 g)
  • Handle: Keyaki Octagonal with Brown Ferrule
    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-240mm-93.png&&&0&&&||&&&||&&&@@@ okwh2kusa17&&&OKD-KR-170SA&&&Okada White #2 Kurouchi Santoku 170mm&&&The Okada White #2 Kurouchi Santoku 170mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This santoku has a solid, workhorse feel with a thicker spine and durable grind, offering stability and confident cutting in a compact, easy-to-handle size.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want excellent cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The santoku profile excels at vegetables, boneless proteins, and general prep work, making it a great all-purpose knife for home kitchens.

    What Customers Are Saying: Customers appreciate the compact size combined with a solid, workhorse feel. The White #2 steel sharpens quickly and takes a very keen edge, while the shorter blade offers excellent control for everyday prep. Many also enjoy the traditional kurouchi finish and the handmade character of the knife.

    Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai
  • Cladding: Kurouchi (Black Forged Finish)
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 170 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm
  • Weight: 5.2 oz (148 g)
  • Handle: Keyaki Octagonal with Brown Ferrule
    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-santoku-170mm-90.png&&&0&&&||&&&||&&&@@@ okada&&&F-275R&&&Okada White #2 Takobiki 240mm&&&The Okada White #2 Damascus Takobiki 240mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. Unlike traditional single-bevel takobiki knives, this version is double-beveled, making it more accessible while still delivering excellent slicing performance. Originally a blacksmith of gardening tools such as sickles and hedge shears, Okada-san brings a creative and practical approach to his kitchen knife designs, aiming to produce something distinct from other makers.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile is ideal for slicing and carving, especially for proteins and tougher ingredients like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use.

    What Customers Are Saying: Customers report that the knife arrives very sharp and ready to use out of the box. The double-bevel design makes it more versatile than traditional takobiki and easier to sharpen, while still delivering excellent slicing performance. Many feel the quality is outstanding for the price, with the only caution being that the fully reactive blade requires proper care and drying after use.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 226 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 28 mm
  • Weight: 5.2 oz (147 g)
  • Handle: D-Shaped Sandalwood
  • Ferrule: Black Pakka Wood
    &&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-240mm-298.png&&&4&&&||&&&||&&&@@@ okwh2ta25&&&F-276R&&&Okada White #2 Takobiki 270mm&&&The Okada White #2 Damascus Takobiki 270mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. A close collaborator and highly skilled craftsman, Okada-san brings a creative approach to his work, aiming to produce knives that stand apart from traditional designs. Originally a blacksmith of gardening tools such as sickles and hedge shears, he applies that same forging expertise to kitchen knives with excellent results.

    This knife is a double-beveled takobiki, making it more versatile and easier to use than traditional single-bevel versions. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile excels at slicing and carving proteins, especially tougher items like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. The knife is fitted with an upgraded D-shaped sandalwood handle for a comfortable and secure grip.

    What Customers Are Saying: Customers appreciate the unique design and excellent slicing performance of this knife. The White #2 steel sharpens easily and takes a very keen edge, while the double-bevel construction makes it more approachable and versatile than traditional takobiki knives. Many also note the beautiful Damascus finish and the upgraded handle as standout features.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 256 mm
  • Total Length: 415 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 29 mm
  • Weight: 6.0 oz (170 g)
  • Handle: D-Shaped Sandalwood
  • Ferrule: Black Pakka Wood
    &&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-270mm-179.png&&&0&&&||&&&||&&&@@@ okta27&&&F-277R&&&Okada White #2 Takobiki 300mm&&&The Okada White #2 Damascus Takobiki 300mm is a unique and expressive knife from Okada-san, a skilled craftsman working at Echizen’s Takefu Knife Village. Known for thinking outside the box, Okada-san brings a creative approach to his work, producing knives that stand apart from traditional designs. Originally a blacksmith of farming and gardening tools such as sickles and shears, he now applies that same forging expertise to kitchen knives with impressive results.

    This takobiki is unusual in that it is double-beveled, making it more versatile and easier to maintain than traditional single-bevel versions. In practice, it behaves more like a long sujihiki, excelling at slicing and carving proteins with minimal resistance. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The elegant curvature of the blade is achieved through traditional differential heat treatment using clay, similar to Japanese sword-making techniques, resulting in both beauty and performance.

    What Customers Are Saying: Customers describe this knife as a stunning slicer with exceptional out-of-the-box sharpness and beautiful fit and finish. Many note that the combination of grind, steel, and weight creates an almost effortless slicing experience, requiring noticeably less effort than typical slicers. The unique design and performance make it a standout piece in any collection.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 283 mm
  • Total Length: 448 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 29 mm
  • Weight: 6.9 oz (198 g)
  • Handle: D-Shaped Sandalwood
  • Ferrule: Black Pakka Wood
    &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-300mm-127.png&&&5&&&||&&&||&&&@@@ okwh2tape12&&&OKD-120KO&&&Okada White #2 Tall Petty 120mm&&&The Okada White #2 Tall Petty 120mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this compact blade reflects his background as a blacksmith of gardening tools, bringing strength and character into a small but highly capable knife. The added blade height gives it more versatility than a standard petty, making it feel like a mini workhorse.

    The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. The taller profile provides extra knuckle clearance and improved control, making it ideal for in-hand work, small prep, and detail tasks. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.

    What Customers Are Saying: Customers enjoy the added height compared to a standard petty, noting that it gives the knife a more confident, versatile feel. The White #2 steel sharpens easily and takes a very keen edge, while the Damascus finish adds a handcrafted look. Many describe it as a great small knife that punches above its size.

    Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a blade guard for protection.

  • Maker: Okada-san
  • Location: Echizen, Japan
  • Edge Steel: White #2 Carbon Steel
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus
  • Edge Grind: Even (50/50)
  • Hardness: ~61 HRC
  • Blade Length: 122 mm
  • Total Length: 254 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 43 mm
  • Weight: 3.2 oz (90 g)
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood
    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-tall-petty-120mm-263.png&&&5&&&||&&&||&&&@@@ okbu16&&&JHA-B16U&&&Okeya Blue #2 Bunka 165mm&&&The Okeya bunka is a super fun knife adept at many tasks around the kitchen. It is a well-made item at a very keen price.

    Okeya-San operates a small blacksmith shop with his son, following on his grandfather's tradition of making small Japanese blades called kogatanas. These are small multi-purpose utility knives good for all kinds of cutting and whittling. Okeya has recently expanded their line into more common kitchen knives like gyutos and santokus. The knife featured here is a great example of this new era in their business.

    Bunka-style knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.

    Okeya-san fashions the blade from the ubiquitous Blue #2 carbon steel. It is a well-loved and highly practical alloy for use in kitchen knives. Yes, it's reactive. But care with cleaning and drying will keep that under control. The steel takes a very sharp edge and keeps it through long sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials, this knife is a bit of a bargain.

    If you have ever felt the need to try something outside of the usual chef knife/gyuto styles, then this is a great opportunity to do so without breaking the bank.

  • Blacksmith: Fujiwara San
  • Brand: Okeya
  • Location: Miki City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless / Nashiji Finish
  • Handle: Oak Octagonal (photos are current)
  • Weight: 4.5 oz (130 g)
  • Blade Length: 166 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-bunka-165mm-55.png&&&5&&&||&&&||&&&||@@@ okfoko&&&JKK-F027&&&Okeya Blue #2 Folding Kogatana&&&This is a really interesting little knife, and a really useful little knife! Kogatanas are small, handy knives for multi-purpose uses such as cutting and whittling, and some cooks use them as utility knives. Whether you want to cut a piece of trussing string or open that recently-arrived package from your favorite knife company (!) this handy little utensil will be there for you.

    The opening/closing action is smooth and positive. The wood handle is well finished. The blade is especially noteworthy, being made from the highly regarded Hitachi Blue #2 carbon steel. This is a most unusual choice for such a utilitarian knife, but a very welcome and intriguing one! It is a single-bevel blade with a very unusual hammered pattern.

    It is difficult to explain the multipurpose nature of the Okeya Folding Kogatana. But once you get your hands on one, you will be surprised at how the versatility, strength, and cutting ability of this fun knife result in it becoming one of your go-to kitchen and general home tools.

  • Weight: 3 oz (85 g)
  • Blade Length: 61 mm
  • Total Length, Blade Open: 230 mm
  • Total Length, Blade Closed: 140 mm
  • Spine Thickness: 2 mm
  • Blade Height: 25 mm

    The Okeya Folding Kogatana would make a perfect gift for the knife lover in your life.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-folding-kogatana-126.png&&&5&&&||&&&||&&&||@@@ okbl2gy21&&&JHA-G21U&&&Okeya Blue #2 Gyuto 210mm&&&Okeya kitchen knives are a newer venture from the Okeya father-and-son team, building on a family tradition that began with grandfather Okeya-san forging kogatana blades—small knives used for woodworking and detailed cutting tasks. Expanding into kitchen knives, they’ve brought that same craftsmanship to a broader audience. We’re pleased to have discovered them and to be their first U.S. distributor, now offering several of their newest styles.

    The Okeya Blue #2 Gyuto 210mm is an excellent example of their work. It features Aogami #2 carbon steel, a favorite among enthusiasts for its ability to take a very sharp edge and hold it well, clad in stainless steel for easier maintenance. The blade has a lightly hammered tsuchime finish with a subtle nashiji-like character that helps with food release and adds visual appeal. Hand-chiseled kanji on the front and stamped markings on the back give the knife a traditional touch. The edge is ground evenly for right- or left-handed use and hardened to around 60 HRC for a good balance of performance and durability.

    A simple oak octagonal handle complements the rustic look while offering a comfortable, lightweight feel in hand. This is a well-priced, highly capable gyuto that works beautifully as a daily driver for a wide range of kitchen tasks. As with all carbon steel knives, the exposed core will develop a patina over time and should be kept clean and dry. Avoid bones and frozen foods to prevent chipping.

    Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Carbon steel will patina with use—this is normal. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.

  • Blacksmith: Aki Fujiwara
  • Brand: Okeya
  • Location: Miki, Japan
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Finish: Tsuchime
  • Handle: Oak Octagonal, Burnt Urushi Finish
  • Weight: 4.7 oz (134 g)
  • Blade Length: 212 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm

    Review Synopsis: Customers consistently praise this knife for its excellent performance and value, with many using it as a daily workhorse. It’s noted for being very sharp, lightweight, and versatile across a wide range of kitchen tasks. Some mention minor fit and finish details, such as handle sealing, but these are easily addressed and don’t detract from overall satisfaction. The stainless cladding means only the exposed edge will develop patina, which may differ from expectations of a fully reactive blade, but most users find the tradeoff worthwhile for easier maintenance.&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-278.png&&&5&&&||&&&@@@ okbl2ho15&&&JHA-H15W&&&Okeya Blue #2 Honesuki 150mm Western&&&The classic honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.

    This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.

    The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.

  • Brand: Okeya
  • Blacksmith: Fujiwara san
  • Location: Miki, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Cladding: Tsuchime Finish
  • Core Edge Steel: Hitachi Blue #2 Steel
  • HRC: 60
  • Edge Grind: Even (See Choil Photo)
  • Handle: Western Rosewood
  • Weight: 2.5 oz (72 g)
  • Blade Length: 153 mm
  • Total Length: 266 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-western-192.png&&&5&&&||&&&||&&&||@@@ okbl2na16&&&JHA-N16U&&&Okeya Blue #2 Nakiri 160mm&&&Okeya Blue #2 Nakiri 160mm

    The Okeya Blue #2 Nakiri 160mm is a classic Japanese vegetable knife designed for fast, efficient cutting on the board. Nakiri knives feature a short, tall rectangular blade with a very flat edge profile, making them ideal for push cutting and chopping vegetables with precision. If you enjoy using a taller blade, a nakiri quickly becomes one of the most satisfying tools in the kitchen for preparing vegetables, herbs, and greens.

    We are very pleased with the knives coming from the small blacksmith shop run by Fujiwara-san and his son in Miki, Japan. For many years, they focused almost exclusively on producing kogatana blades--small multi-purpose knives used for carving, whittling, and a variety of cutting tasks. Their move into kitchen knives has been impressive, and this nakiri is another great example of their craftsmanship and value.

    The blade uses the ever-popular Hitachi Blue #2 carbon steel, hardened to about 60 HRC. Blue #2 is well known for its ability to take an extremely sharp edge while still being tough and relatively easy to sharpen. The core steel is clad with stainless steel for durability and easier maintenance. The outer cladding has a handsome textured finish reminiscent of a nashiji (pear skin) pattern, and the engraved kanji adds a nice traditional touch to the blade. The knife is paired with a traditional oak octagonal handle finished with burnt urushi lacquer, giving it a refined appearance and comfortable grip.

    Care Instructions: The Blue #2 core steel is reactive and can develop a patina over time. Hand wash and dry thoroughly after use. Do not leave the knife wet or soak it in water. Avoid cutting frozen foods or bones. Sharpen using quality water stones to maintain a razor-sharp edge.

  • Blacksmith: Fujiwara San
  • Brand: Okeya
  • Location: Miki, Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Finish: Nashiji / Textured Finish
  • Edge Grind: Even (See Choil Photo)
  • Handle: Oak Octagonal, Burnt Urushi Finish
  • Weight: 5.3 oz (152 g)
  • Blade Length: 155 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 43 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-nakiri-165mm-266.png&&&5&&&||&&&||&&&@@@ okwh2wesa16&&&JHA-S16W&&&Okeya Blue #2 Santoku 160mm Western&&&Okeya Blue #2 Western Santoku 160mm. This is a typical knife you would find in a local cutlery store in Japan. The knife is made with Blue #2 carbon steel and has nice textured stainless cladding on the blade with a simple but durable western handle made of walnut wood. Santokus are the best-selling blade style to Japanese home cooks. They're great for a wide variety of cutting tasks. This knife is reactive so you need to wipe it dry after you wash it. Okeya knives are made by a tiny blacksmith shop near Osaka in a town called Miki, just outside Kobe, Japan.

  • Brand: Okeya
  • Blacksmith: Fujiwara San
  • Location: Miki City, Japan
  • Weight: 4.0 oz (116 g)
  • Blade Length: 167 mm
  • Total Length: 294 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Double Bevel
  • Core Steel: Blue #2 Carbon Steel
  • Blade Cladding: Stainless
  • Finish: Nashiji
  • Engraving: Hand Engraved
  • Handle: Western (Yo)
  • Wood Type: Walnut&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-santoku-160mm-western-179.png&&&5&&&||&&&||&&&||@@@ okwh2sa16&&&JHA-S16U&&&Okeya Blue #2 Santoku 165mm&&&The father-and-son team operating the small Okeya blacksmith shop has been making kogatana blades for decades. They have recently branched out into the world of kitchen knives with a line of really well-made Blue #2 knives with stainless cladding for easy care.

    The santoku featured here is a fairly standard blade in terms of dimensions. At a length of 166mm and a blade height of 46mm, it is squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many homes and professional environments. Their shorter length makes them easier to handle, and they require less board space. It is quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that makes rocking-style cuts a breeze. The double symmetrical bevel is practical for left- and right-handed users.

    The blade is made from Blue #2 as the core with a soft stainless steel cladding. This jigane is treated to a nashiji-style finish, which aids with food release while adding a nice look. This is further enhanced by the addition of some deeply chiseled kanji script. The blade is complemented by a nice traditional octagonal handle made from oak with an attractive burnt finish.

  • Blacksmith: Aki Fujiwara
  • Brand: Okeya
  • Location: Miki, Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Tsuchime
  • Handle: Oak Octagonal (photos are current)
  • Weight: 4.6 oz (130 g)
  • Blade Length: 166 mm
  • Total Length: 306 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-santoku-165mm-60.png&&&5&&&||&&&||&&&||@@@ okwh2ho15&&&JHA-H15U&&&Okeya Blue #2 Tsuchime Honesuki 150mm&&&Okeya Blue #2 Tsuchime Honesuki 150mm

    The Okeya Blue #2 Tsuchime Honesuki 150mm is a purpose-built Japanese poultry boning knife designed to make breaking down chicken, duck, and other birds easier, cleaner, and more precise. The stiff triangular blade profile and pointed tip let you work confidently around joints, seams, and connective tissue, giving you excellent control where a softer or more flexible knife can struggle. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double bevel edge also makes it a smart choice for both right- and left-handed users, and it is easier to sharpen than many traditional single bevel honesuki knives.

    Okeya is a small father-and-son workshop in Miki, Japan, known for producing high-value handmade kitchen knives with excellent performance. This knife features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving it strong edge retention, easy sharpening, and the crisp feel that carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, while the tsuchime finish adds visual appeal and helps with food release. Paired with an oak octagonal handle finished in burnt urushi lacquer, this is a highly functional Japanese honesuki knife for pro cooks, butchers, and serious home chefs who want a dependable poultry knife at a very attractive price.

    Care Instructions: This knife has a carbon steel core, so the exposed edge can patina or rust if left wet. Hand wash only and dry thoroughly after use. Do not cut through bones or frozen food. Use whetstones for sharpening and avoid dishwashers or prolonged soaking.

  • Brand: Okeya
  • Blacksmith: Fujiwara San
  • Location: Miki, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Finish: Tsuchime
  • Cladding: Stainless
  • Core Edge Steel: Hitachi Blue #2 Carbon Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Oak Octagonal, Burnt Urushi Finish
  • Weight: 3.4 oz (96 g)
  • Blade Length: 152 mm
  • Total Length: 292 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-tsuchime-honesuki-150mm-32.png&&&5&&&||&&&||&&&||@@@ okgibu16&&&JHG-B17U&&&Okeya Ginsan Bunka 165mm&&&Okeya Ginsan Bunka 165mm

    The Okeya Ginsan Bunka 165mm is a versatile Japanese kitchen knife designed for cooks who want the performance of a fine Japanese blade combined with excellent durability and easy maintenance. The bunka profile features a slightly flatter edge and a distinctive pointed tip that excels at vegetable prep, slicing proteins, and detailed work on the cutting board. The compact size and tall blade give you excellent control while still providing plenty of knuckle clearance, making this a great everyday knife for both professional cooks and serious home chefs.

    Okeya is a small father-and-son workshop located in Miki, Japan, known for producing highly functional kitchen knives at very attractive prices. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium Japanese stainless steel that takes a very fine edge while remaining tough, stain-resistant, and easy to sharpen. The blade is hammer forged and finished with a handsome tsuchime pattern that helps with food release and adds visual character. The knife is paired with a comfortable oak octagonal handle finished in burnt urushi lacquer, giving it a traditional Japanese look and excellent grip in both professional and home kitchens.

    Care Instructions: Although Ginsan is a stainless steel, proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut frozen foods or bones. Sharpen using quality water stones to maintain the razor-sharp edge.

  • Brand: Okeya
  • Blacksmith: Fujiwara San
  • Location: Miki, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Finish: Tsuchime
  • Cladding: Stainless
  • Core Steel: Ginsan (Silver #3) Stainless Steel
  • Edge Grind: Even (See Choil Photo)
  • Weight: 4.4 oz (126 g)
  • Blade Length: 166 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Handle: Oak Octagonal with Burnt Urushi Finish&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-bunka-165mm-237.png&&&0&&&||&&&||&&&||@@@ okgiho15we&&&JHG-H15W&&&Okeya Ginsan Honesuki 150mm Western&&&Okeya Ginsan Honesuki 150mm Western

    The Okeya Ginsan Honesuki 150mm is a purpose-built Japanese poultry boning knife designed for precision work when breaking down chicken, duck, and other birds. The stiff triangular blade and pointed tip allow you to move cleanly through joints and along bones with excellent control. This is not a knife for cutting through bone--but for separating, trimming, and portioning poultry, it performs beautifully. The compact size and light weight make it especially nimble in hand, giving you confidence during detailed work.

    Okeya is a small father-and-son workshop in Miki, Japan, that has recently expanded from making kogatana utility blades into kitchen knives, and the results have been excellent. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium stainless steel known for its ability to take a very fine edge while remaining tough, corrosion-resistant, and easy to sharpen. The blade is hammer forged and features a clean, functional finish focused on performance. The double bevel edge makes it suitable for both right- and left-handed users and keeps sharpening straightforward.

    This version is fitted with a Western-style rosewood handle, offering a familiar feel for users who prefer a traditional full-tang grip. The handle provides a secure, comfortable hold and pairs nicely with the lightweight blade, making this an excellent choice for both professional kitchens and home cooks looking for a dedicated poultry knife.

    Care Instructions: Ginsan is a stainless steel, but proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut through bones or frozen foods. Sharpen with quality water stones to maintain a keen edge.

  • Brand: Okeya
  • Blacksmith: Fujiwara San
  • Location: Miki, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Steel: Ginsan (Silver #3) Stainless Steel
  • Cladding: Stainless
  • Edge Grind: Even (See Choil Photo)
  • Handle: Rosewood Western
  • Weight: 2.3 oz (66 g)
  • Blade Length: 153 mm
  • Total Length: 268 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-honesuki-150mm-western-51.png&&&0&&&||&&&||&&&@@@ okde15doedse&&&JSR-D150&&&Okeya White #2 Deba 150mm 50/50&&&Okeya-San operates a small blacksmith shop with his son, following in his grandfather's tradition of making small Japanese blades called kogatanas. They have recently expanded their line into more common kitchen knives like gyutos and santokus.

    The Okeya Deba 150mm Double Edge is a two-sided version of their traditional single-bevel deba. It is constructed from White #2 steel with a softer iron outer cladding. White #2, or Shirogami 2, is a very popular steel in the knife world. It is known for its high purity and thus ability to take a very sharp edge. It doesn't have the edge retention of some other alloys but it is easy to sharpen when needed. Of course, its purity also means it is quite reactive, so care needs to be taken with cleaning and drying the blade between and after use. The jigane, or outer layer, is given a very attractive hammered finish that resembles a nashiji, or pear skin, texture.

    This is a classic deba blade but with a twist: it is ground on two sides, unlike the traditional knife that is single-sided. This makes it good for both left- and right-handed users. Deba knives are used mainly to fillet fish and this will do a wonderful job of that task, but because of its two-sided grind it can be used like a mini gyuto or santoku knife.

    These are really well made knives at a super price, and we are very happy to be able to offer them exclusively in the USA to our customers.

  • Brand Name: Okeya
  • Blacksmith: Fujiwara san
  • Location: Miki City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: Double Bevel
  • Edge Steel: Shirogami #2
  • HRC: 60
  • Handle: Ho Wood Oval
  • Cladding: Stainless Steel
  • Weight: 4.4 oz (125 g)
  • Blade Length: 152 mm
  • Total Length: 273 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 45 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-deba-150mm-50-50-118.png&&&3&&&||&&&||&&&||@@@ okwh2bu18&&&JSR-B18H&&&Okeya White #2 Hairline Bunka 185mm&&&Okeya-san operates a small blacksmith shop with his son, following on his grandfather's tradition of making the small Japanese blades called kogatanas (the traditional small multi-purpose utility knives adept at all kinds of cutting and whittling tasks). The Okeya team have expanded their line of blades into kitchen knives like gyutos, santokus, and other styles. The bunka featured here is a good example of this new range of utensils.

    Bunka knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them really useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.

    Okeya fashions the blade from White Paper #2 carbon steel. It is a well-liked and highly touted alloy for use in a variety of kitchen and sporting knives. It's a reactive steel so care with cleaning and drying is needed to keep that under control. The Shirogami 2 steel takes a very good edge and holds it through long prep sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials this knife is a quite a bargain.

    Many people are discovering the virtues of the versatile bunka. The shorter length and taller profile are slightly different from the usual chef knife or gyuto. The Okeya White #2 bunka is a great opportunity to try something new while keeping the bank balance in check!

  • Blacksmith: Okeya
  • Location: Miki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Hairline/Sand Blast
  • Handle: Oval Ho Wood
  • Ferrule: Black Plastic
  • Weight: 4.4 oz (124 g)
  • Blade Length: 186 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-bunka-185mm-263.png&&&5&&&||&&&||&&&@@@ okwh2gy21&&&JSR-G21H&&&Okeya White #2 Hairline Gyuto 210mm&&&We are really pleased to have found this new line of kitchen knives from the father/son team of Okeya. In fact, we have become their very first USA distributor. They have been regularly adding new styles to their line which we are now stocking. Grandfather Fujiwara san started his blacksmith shop to produce Kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they branched out into the world of kitchen knives. And we are glad they did!

    The Okeya White #2 Hairline Gyuto 210mm is a beautiful example of their talents. It is a medium-sized blade made from the ever-popular Shirogami 2 carbon steel. It has a softer stainless steel cladding which is given a very attractive hairline/sand-blasted finish. The outer layer is hammer-forged to the inner steel using the san-mai method. The well-applied kanji on the blade add to the simple yet pleasing aesthetic. The core steel is hardened to 60 HRC. The edge is a symmetrical 50/50 grind. A simple oval wood handle matches the looks and balances perfectly.

    This is a nicely crafted knife at a bargain price, perfect for home chefs, line cooks, or those looking to dip their toes into the Japanese kitchen knife waters.

  • Blacksmith: Okeya
  • Location: Miki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • Cladding: Stainless Steel
  • Finish: Hairline/Sand Blast
  • Handle: Oval Ho Wood
  • Ferrule: Black Plastic
  • Weight: 4.2 oz (120 g)
  • Blade Length: 211 mm
  • Total Length: 352 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-gyuto-210mm-265.png&&&5&&&||&&&||&&&||@@@ okwh2haho&&&JSR-H15H&&&Okeya White #2 Hairline Honesuki 150mm&&&Okeya is a small blacksmith shop run by a father and son team who produce very well made and designed kitchen knives at really attractive prices. They use only high-quality materials, in this case, Hitachi White Paper #2 steel, which is hardened to 60 HRC. The hagane (inner core) is covered with a layer of softer steel to protect and add strength. The jigane (outer layer) is given a very nice hairline finish.

    Honesuki blades are sometimes single-ground, but in the case of this knife, it is a double-sided blade. This makes it useful to both left- and right-handed users. Being double-sided means it is also much easier to sharpen. The main function of a honesuki knife is to process poultry and other birds. It is perfect for this task because of its stiff and tough triangular-shaped blade. The extremely pointed tip is ideal for getting into the joints of birds but not for breaking bones. You will need a cleaver for that task.

    The blade is given a simple oval wood handle with a plastic ferrule. Home cooks or professional chefs who process poultry or other birds should have a honesuki in their knife quiver. The price of this great little blade is low enough to make the purchase well worthwhile.

  • Blacksmith: Okeya
  • Location: Miki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Hairline/Sand Blast
  • Handle: Oval Ho Wood with Black Plastic Ferrule
  • Weight: 2.9 oz (82 g)
  • Blade Length: 152 mm
  • Total Length: 296 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-honesuki-150mm-263.png&&&4&&&||&&&||&&&@@@ okwh2hape15&&&JSR-P15H&&&Okeya White #2 Hairline Petty 150mm&&&Okeya-San originally opened his blacksmith shop to produce kogatana blades. Kogatanas are popular Japanese small knives used for woodworking and other cutting and whittling jobs. The Okeya clan recently moved into the world of kitchen knives to broaden their horizons. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that they have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!

    The Okeya White #2 Hairline is a really nice petty made from the popular Shirogami #2 steel. It’s also known as White Paper #2, named for the paper the steel is wrapped in. It is hardened to a Rockwell rating of 60 and then hammer forged using the san-mai method of awasi. This clads the blade faces with a softer steel while leaving the edge and spine uncovered. The blade face is given a hairline finish. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.

    This is a normal sized petty with a finely pointed tip for getting into small places and making very fine cuts for garnishes. It comes with a simple oval wood handle. A really nice knife at a great price!

  • Blacksmith: Okeya
  • Location: Miki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Hairline/Sand Blast
  • Weight: 2.8 oz (80 g)
  • Blade Length: 151 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 31 mm
  • Handle: Oval Ho Wood
  • Ferrule: Black Plastic&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-petty-150mm-257.png&&&5&&&||&&&||&&&||@@@ okkobo12&&&JKK-B120&&&Okeya White #2 Ko-Bocho 120mm&&&Ko Bocho means "little knife," and Okeya specializes in making these little cutting tools for their Japanese (and now American) customers. The knives have nice decorative cladding and use good quality carbon steel called White #2 steel. These knives are single bevel knives and they're fun to sharpen. Many of our customers use them to practice sharpening. This knife is primarily used for small cutting tasks. Makes a good, small boning knife and can also be used for vegetable slicing and paring.

  • Blacksmith: Fujiwara san
  • Location: Miki, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • Stainless
  • Finish: Hairline/Sand Blast
  • Handle: D-Shaped Ho Wood
  • Ferrule: Black Plastic
  • Weight: 2.6 oz (74 g)
  • Blade Length: 120 mm
  • Total Length: 252 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-bocho-120mm-143.png&&&5&&&||&&&||&&&||@@@ okw2kode10&&&JKK-D105&&&Okeya White #2 Ko-Deba 105mm&&&Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Ko means small and this ko deba is a small, single bevel deba used for preparing fish but also can be used as a general purpose tall petty knife. The knives are very simple but made with care and attention to the main purpose: cutting stuff!

    What we have here is a really nice ko-deba made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer stainless steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.

    The knife comes with a typical ho wood D-shaped handle with resin ferrule that you would find in most kitchenware stores in Japan. All at a very nice price for a small-blacksmith, handmade knife!

  • Brand: Okeya
  • Blacksmith: Fujiwara-San
  • Location: Miki, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Cladding: Stainless, Tsuchime Finish
  • Core Edge Steel: Hitachi White #2 Steel
  • HRC: 60
  • Edge Grind: Single Bevel (See Choil Photo)
  • Blade Style: Ko Deba
  • Handle: Ho Wood, D-Shaped
  • Ferrule: Black Plastic
  • Weight: 2.9 oz (82 g)
  • Blade Length: 109 mm
  • Total Length: 232 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 39 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-105mm-143.png&&&4.5&&&||&&&||&&&||@@@ okko10doedse&&&JSR-D105&&&Okeya White #2 Ko-Deba 105mm 50/50&&&We have a great liking for knives that fall a bit out of the box in terms of shape of style. The Okeya ko-deba is such a knife. Deba knives are traditionally single-sided and used for filleting fish; the ko-deba is a smaller version of this. This double-edged version is a lot easier to use and maintain than single bevels. It also makes it applicable for both right- and left-handed users.

    The Okeya ko-deba is a super fun little knife that is adept at many tasks around the kitchen. It is a great knife for filleting smaller fish or boning poultry. It also serves well as a replacement for a tall petty.

    The core steel used here is Shirogami 2, or White Paper #2, hardened to about 60HRC. It is covered with a soft iron to add strength and reduce weight. The outer cladding is given a good-looking hairline. The grind is very well executed with a lovely blade path leading to the double bevel edge.

    The Okeya ko-deba comes with a very basic ho-wood handle and plastic ferrule.

  • Brand Name: Okeya
  • Blacksmith: Fujiwara san
  • Location: Miki City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: Double Bevel
  • Edge Steel: Shirogami #2
  • HRC: 60
  • Handle: Ho Wood Oval
  • Cladding: Stainless Steel
  • Weight: 2.8 oz (80 g)
  • Blade Length: 108 mm
  • Total Length: 232 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 39 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-105mm-50-50-153.png&&&4.5&&&||&&&||&&&||@@@ okko12&&&JKK-D120&&&Okeya White #2 Ko-Deba 120mm&&&This Okeya ko deba is a fun little knife and can be used in place of a small petty. It also works well as a small fillet knife for small fish and will even work as a boning knife for poultry.

    Okeya-san's grandfather started producing what are called kogatanas 60 years ago, and they made a nice small business out of it and eventually started making small cooking knives as well. The steel used is Hitachi White #2 with a nice soft iron cladding that has an interesting and attractive pattern on it. The back story on how I found this maker was that I visited a steel mill that produces clad steel for many industries and they had some of these knives in a display case. I asked what they were and was told they were made by a local blacksmith and they didn't have any accounts outside Japan. I thought they would be a nice addition to our store.

  • Brand Name: Okeya
  • Blacksmith: Fujiwara san
  • Location: Miki City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: Double Bevel
  • Edge Steel: Shirogami #2
  • HRC: 60
  • Handle: Ho Wood Oval
  • Cladding: Stainless Steel
  • Weight: 3.2 oz (91 g)
  • Blade Length: 118 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-120mm-150.png&&&4.5&&&||&&&||&&&||@@@ okwh215pe&&&JSR-B150&&&Okeya White #2 Petty 150mm&&&Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Kogatana are small knives used for woodworking and other cutting and whittling jobs. Wishing to expand the business, the Okeya clan recently moved into the world of kitchen knives. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that the son and grandson team have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!

    What we have here is a really nice petty made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good-looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.

    This is a typical petty in size with a nicely pointed tip for accessing small places and making very fine cuts for garnishes. It comes with a simple oval ho wood handle, all at a very nice price!

  • Brand: Okeya
  • Blacksmith: Okeya-San
  • Location: Miki, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Cladding: Tsuchime Finish
  • Core Edge Steel: Hitachi White #2 Steel
  • HRC: 60
  • Edge Grind: Even (See Choil Photo)
  • Blade Style: Petty Knife
  • Handle: Ho Wood Oval
  • Ferrule: Black Plastic
  • Weight: 2.7 oz (78 g)
  • Blade Length: 154 mm
  • Total Length: 277 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 31 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-petty-150mm-153.png&&&0&&&||&&&||&&&||@@@ okeya&&&JKK-Y105&&&Okeya White #2 Yokote Kogatana 105mm&&&This is a popular little knife. The Okeya Yokote Kogatana 105mm is used for small detail cutting in Japan and can be used for a whole variety of cutting tasks both in the kitchen and around the house. Some people even carry them as cool little pocket knives. The excellent sheath fits securely and it looks like mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding.

  • Weight: 2.8 oz
  • Cutting Blade Length: 53 mm
  • Total Length: 206 mm
  • Spine Thickness: 3 mm
  • Blade Height: 23 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-yokote-kogatana-105mm-110.png&&&5&&&||&&&||&&&||@@@ okyoko90&&&JKK-Y090&&&Okeya White #2 Yokote Kogatana 90mm&&&Okeya Yokote Kogatana 90mm. I love this little sheath/handle combination on this small kogatana. It makes it look like a mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding. Great for all kinds of cutting tasks around the home and at work.

  • Weight: 2.8 oz
  • Cutting Blade Length: 50 mm
  • Total Length: 185 mm
  • Spine Thickness: 3 mm
  • Blade Height: 22 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-yokote-kogatana-90mm-130.png&&&5&&&||&&&||&&&||@@@ oyknwiwoha&&&Oyster-Knife&&&Oyster Knife with Wood Handle&&&This oyster knife is a handy, compact tool for shucking oysters and opening a wide range of shellfish. The stainless steel blade is sturdy and durable, while the smooth wood handle gives it a comfortable, traditional feel in the hand. Its small size also makes it easy to store, carry, and tuck into a drawer or kit without taking up much space.

    Use it for oysters, clams, mussels, scallops, abalone, and other shellfish where a small, strong blade is the right tool for the job. It is simple, practical, and built for anyone who wants an affordable oyster knife with a classic wood handle design.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Keep dry to preserve the wood handle. Use caution when opening shellfish and always work with the blade pointed away from your hand.

  • Style: Oyster Knife
  • Recommended Use: Shucking
  • Blade Material: Stainless Steel
  • Handle Material: Wood
  • Color: Beige
  • Overall Length: 6.2"
  • Blade Length: 2.8"
  • Dishwasher Safe: No
  • Made In China&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/oyster-knife-with-wood-handle-53.png&&&0&&&||&&&||&&&@@@ ozasnast2&&&C3643&&&Ozuku Asagi Japanese Natural Sharpening Stone&&&Ozuku Asagi Japanese Natural Sharpening Stone

    Experience the pinnacle of Japanese natural sharpening with the Ozuku Asagi, a full-size stone prized by professionals and enthusiasts alike. Known for its ultra-fine grain and remarkable hardness, this stone produces an exceptionally smooth, refined edge—perfect for straight razors, high-end kitchen knives, and precision tools.

    Sourced directly from Mr. Imanishi, this premium Ozuku stone carries three distinct stamps and offers a grit range of 15K–20K, delivering mirror-like finishes with effortless control. Its generous dimensions—205mm x 75mm x 30mm—and weight of 2 lbs 9 oz (1.2 kg) provide ample surface area and stability for consistent sharpening sessions.

    Elevate your honing experience with the Ozuku Asagi—a top-tier natural stone for those who demand the very best.

    Specifications

  • Origin: Ozuku Mine, Kyoto, Japan
  • Type: Japanese Natural Finishing Stone (Awasedo)
  • Color: Asagi (light gray/blue hue)
  • Grit Range: 15,000 – 20,000 (approximate)
  • Dimensions: 205mm x 75mm x 30mm
  • Weight: 2 lbs 8 oz / 1.154 Kg
  • Stamps: Three distinct stamps on surface
  • Ideal For: Straight razors, high-end kitchen knives, precision tools
  • Supplier: Sourced from Mr. Imanishi

    &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ozuku-asagi-japanese-natural-sharpening-stone-199.png&&&5&&&||&&&||&&&||@@@ pochho&&&Japanese-Sticks-Stand&&&Porcelain Chopsticks Holder&&&Tired of your chopsticks making a break for it and rolling off the table mid-meal? This porcelain chopsticks holder keeps them right where they belong—clean, stable, and ready for the next bite. Made in Japan, it’s a small upgrade that makes a big difference.

    It also features a built-in reservoir for soy sauce, wasabi, or other dipping sauces, so you can keep everything in one convenient spot. Simple, practical, and just a little bit clever—it’s one of those things you’ll start using every time without thinking about it.

    Care Instructions: Hand wash recommended. Dishwasher safe, but hand washing will help preserve the finish over time.

  • Product: Chopsticks Holder
  • Material: Porcelain
  • Origin: Japan
  • Color: Black
  • Feature: Built-in sauce reservoir
  • Use: Chopsticks rest and dipping dish&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/porcelain-chopsticks-holder-106.png&&&0&&&||&&&||&&&@@@ pd-checkout-item&&&pd-checkout-item&&&Promotion Id&&&&&&Key Inscription 50&&&0&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&@@@ ramensoupspoon&&&C-63&&&Ramen Soup Spoon&&&This deep porcelain soup spoon is designed for enjoying hearty spoonfuls of ramen, pho, miso, and other Asian style soups. The classic deep bowl shape makes it easy to scoop broths, noodles, and toppings, while the integrated hook allows the spoon to rest securely on the edge of a bowl between bites.

    Measuring approximately 7 inches in length, this spoon offers comfortable reach and balanced handling. The smooth porcelain finish also makes it well-suited for use as a small appetizer or tasting server. Durable, easy to clean, and made in Japan, it is a practical and elegant addition to any table.

    Care Instructions: Dishwasher safe.

  • Length: Approximately 178 mm (7")
  • Material: Porcelain
  • Made in Japan&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ramen-soup-spoon-52.png&&&0&&&||&&&||&&&@@@ shak1gr1&&&RedBrick&&&Red Brick 1K Stone&&&The Red Brick, also known by its true name Shingata Akamon, is a classic water stone that many sharpeners learn on and continue to use for years. A brief soak of five to ten minutes is recommended before use, and lapping the stone prior to the first session will help it perform at its best. This is a large, thick stone that cuts fast, resists dishing, and provides excellent feedback, making it an outstanding choice for high volume sharpening environments.

    The Red Brick produces a distinctive red slurry that sharpens efficiently and evenly, helping to remove steel quickly while maintaining good control. Its size and durability give it a very long working life, which makes it an excellent house stone for commercial kitchens or for anyone who sharpens frequently. One important characteristic to be aware of is that this stone retains moisture for a long time. It must be allowed to dry fully before storage, which may take longer than many other water stones. Proper drying will prevent mold and keep the stone in good condition for long term use. Care Instructions: Soak for five to ten minutes before use. Lap before first use and as needed. Allow the stone to dry completely before storage. Do not store damp or enclosed in a box. Do not permasoak.
  • Brand: Shingata Akamon
  • Common Name: Red Brick
  • Stone Type: Water Stone
  • Soak Type: Short Soak
  • Dimensions: 215 x 75 x 50 mm
  • Weight: 3.75 lb
  • Use: High Volume Sharpening and General Purpose Stone&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/red-brick-1k-234.png&&&5&&&||&&&||&&&||@@@ fucunagy18&&&FC-1045&&&Reigetsu Gyuto 180mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Blade Construction: Laser Cut, Mono Steel
  • Steel: 4116 (Molybdenum, Vanadium Stainless)
  • Handle: Black Micarta
  • Weight: 5.6 oz (162 g)
  • Blade Length: 179 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-180mm-sale-127.png&&&4&&&||&&&||&&&@@@ fucunagy21&&&FC-1046&&&Reigetsu Gyuto 210mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections take place in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Blade Construction: Laser Cut, Mono Steel
  • Steel: 4116 (Molybdenum, Vanadium Stainless)
  • Weight: 6.9 oz (196 g)
  • Blade Length: 212 mm
  • Total Length: 342 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Handle: Black Micarta&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-210mm-123.png&&&5&&&||&&&||&&&@@@ fujicutlery&&&FC-1047&&&Reigetsu Gyuto 240mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Construction: Stamped, Mono Steel
  • Steel: 4116 (Molybdenum Vanadium Blended)
  • Handle: Yo
  • Scales: Black Micarta
  • Weight: 8.4 oz (235 g)
  • Blade Length: 240 mm
  • Total Length: 370 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 55 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-240mm-122.png&&&0&&&||&&&||&&&@@@ fucunaho15se&&&FC-1042&&&Reigetsu Honesuki 150mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Construction: Stamped, Mono Steel
  • Steel: 4116 (Molybdenum Vanadium Blended)
  • Handle: Yo
  • Scales: Black Micarta
  • Weight: 5.8 oz (164 g)
  • Blade Length: 152 mm
  • Total Length: 277 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-honesuki-150mm-sale-147.png&&&5&&&||&&&||&&&@@@ fucunana16&&&FC-1052&&&Reigetsu Nakiri 160mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Construction: Stamped, Mono Steel
  • Steel: 4116 (Molybdenum Vanadium Blended)
  • Handle: Yo
  • Scales: Black Micarta
  • Weight: 6.6 oz (185 g)
  • Blade Length: 163 mm
  • Total Length: 293 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-nakiri-160mm-3.png&&&0&&&||&&&||&&&@@@ fucunape13&&&FC-1040&&&Reigetsu Petty 130mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Construction: Stamped, Mono Steel
  • Steel: 4116 (Molybdenum Vanadium Blended)
  • Handle: Yo
  • Scales: Black Micarta
  • Weight: 2.2 oz (64 g)
  • Blade Length: 126 mm
  • Total Length: 238 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 24 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-petty-130mm-1.png&&&4.5&&&||&&&||&&&@@@ fucunasa16&&&FC-1051&&&Reigetsu Santoku 165mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!

  • Formerly Called Fuji Narihira
  • Manufacturer: TOJIRO
  • Line: Reigetsu
  • Location: Finishing Work in Sanjo City, Japan
  • Initial Manufacturing: China
  • Construction: Stamped, Mono Steel
  • Steel: 4116 (Molybdenum Vanadium Blended)
  • Handle: Yo
  • Scales: Black Micarta
  • Weight: 6.0 oz (170 g)
  • Blade Length: 166 mm
  • Total Length: 294 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-santoku-165mm-7.png&&&4.5&&&||&&&||&&&@@@ ri12pcplspse&&&FullBoxSpoons&&&Richmond 12-pc Plating Spoon Set&&&The Richmond plating spoon has been one of the best-selling items at CKTG for years, and the reason is straightforward: it is a well-made, properly proportioned saucing spoon at a price that makes sense whether you are stocking a professional kitchen or picking one up as a gift. Line cooks reach for this spoon constantly — for saucing plates, tasting, basting, and the dozen other tasks that come up during service where a good spoon in hand makes the difference between clean work and a mess.

    Each spoon is made from 18/8 stainless steel with a mirror-polished bowl and a brushed handle — a combination that looks professional, cleans up easily, and holds up through the repetitive use of a working kitchen. The bowl holds 2.5 tablespoons and the spoon measures 230mm (9 inches) in total length, a size that balances reach and control well whether you are working a saute pan or plating at the pass. The handle is comfortable in hand and sits naturally in the grip without fatiguing the wrist across a long service. At 2.8 oz each the spoons have enough presence to feel substantial without being heavy. The 12-piece set offers a meaningful savings over buying individually and provides enough spoons to cover a full station or make several gifts out of a single purchase.

    What Customers Are Saying: Reviewers describe these as a daily-use staple in both professional and home kitchens, reaching for them for everything from saucing and stirring to serving at the table. The proportions and handle comfort draw consistent praise, and several buyers note purchasing the set specifically to give most of them away as gifts — keeping only a few for their own kitchen. The quality relative to the price is the most frequently mentioned point of satisfaction across all reviews.

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-pc-plating-spoon-set-51.png&&&5&&&||&&&||&&&@@@ ri2ozdisp1mi&&&RichmondSpray-125&&&Richmond 2oz Diamond Spray 0.125 Micron&&&Introducing the Richmond .125 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .125 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-125-micron-48.png&&&4.5&&&||&&&||&&&||@@@ ri2ozdisp25m&&&RichmondSpray-25&&&Richmond 2oz Diamond Spray 0.25 Micron&&&Introducing the Richmond .25 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .25 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-25-micron-51.png&&&5&&&||&&&||&&&||@@@ ri5mistsp2oz&&&RichmondSpray-5&&&Richmond 2oz Diamond Spray 0.5 Micron&&&Introducing the Richmond .5 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .5 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-5-micron-55.png&&&5&&&||&&&||&&&||@@@ ri1midisp2oz&&&RichmondSpray-1&&&Richmond 2oz Diamond Spray 1.0 Micron&&&Introducing the Richmond Diamond Spray. This 2oz spray is contains 10 carats weight of diamond powder that is mixed particle size up to 1 micron in size. We also use a non clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-1-0-micron-69.png&&&5&&&||&&&||&&&||@@@ riarmiplsp&&&ArtiMiniSpatula&&&Richmond Artifex Mini Plating Spatula&&&The Maruyoshi Mini Plating Spatula is a precision tool designed for detailed plating and fine finishing work. Its compact size and subtle offset keep your hand clear of the plate, giving you excellent visibility and control when positioning delicate components, smoothing sauces, or making final adjustments.

    The narrow stainless blade offers just enough flex for finesse without feeling soft or vague. Lightweight and well balanced, this mini spatula excels at modern plating tasks where accuracy and dexterity matter most.

    Care Instructions: Hand wash with mild soap and warm water and dry thoroughly after use. Avoid the dishwasher to preserve the finish and edge alignment. Store in a drawer, utensil roll, or magnetic strip to protect the blade.

  • Weight: 2 oz
  • Overall Length: 235 mm
  • Blade Length (flat portion): 90 mm
  • Blade Width: 19 mm
    • &&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-artifex-mini-plating-spatula-266.png&&&4&&&||&&&||&&&@@@ riblsaslspla&&&Spoon-BLACKSlotted&&&Richmond Black Slotted Spoon&&&The Richmond Black Satin Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers a familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.

    The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The black satin finish adds a modern look while reducing glare under kitchen lighting and maintaining a comfortable grip during extended use.

    Care Instructions: Hand wash recommended. Avoid abrasive scrubbers to preserve the black satin finish and overall appearance.

  • Weight: 2.6 oz
  • Length: 230 mm (9")
  • Width: 56.6 mm&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-slotted-spoon-60.png&&&0&&&||&&&||&&&@@@ rigoplsp&&&Spoon-GOLDLarge&&&Richmond Gold Large Spoon&&&There is a practical problem that every line cook who has carried their own spoon knows: silver plating spoons disappear. They get grabbed, misplaced, pulled into the dish pit, and rarely come back. The Richmond Gold Large Spoon solves that problem directly. The gold satin finish makes it immediately recognizable in any kitchen environment — on the pass, in a bain marie, at the bottom of a hotel pan — and its distinctive look is easy to communicate as off-limits to the rest of the kitchen.

    Beyond its visibility, this is a well-made 9-inch saucing spoon built from 18/10 stainless steel with the durability and finish quality that professional tools require. The bowl is sized and shaped for controlled saucing — clean smears, precise pours, and the kind of presentation work where the difference between a good spoon and a bad one shows up on the plate. The handle is comfortable to hold through a full service and the spoon balances naturally in the pinch grip. The gold satin finish adds a level of visual polish that translates well in front-of-house environments and upscale plating contexts without looking out of place in a working kitchen. Hand washing is recommended to preserve the finish over time.

    What Customers Are Saying: Both reviewers describe buying these specifically to solve the disappearing spoon problem — switching from generic silver options that were constantly getting mixed into the general kitchen supply or lost in the dish pit. The gold finish earns direct praise for making the spoon instantly identifiable and easy to claim as personal equipment. Reviewers note the size is well suited to sauce smears and plating work, and both describe the spoon as a genuine upgrade from their previous options.

    Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the gold satin finish. Do not put in the dishwasher.

    &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-large-spoon-sale-77.png&&&5&&&||&&&||&&&@@@ rigomeplsp&&&Spoon-GOLDMedium&&&Richmond Gold Medium Spoon&&&The medium size is where most plating spoon work actually happens. At 220mm (8.25 inches) with a 1.5 tablespoon bowl, the Richmond Gold Medium sits in the most useful range for sauce work — enough capacity for a clean smear or a controlled pour without being oversized for the plate. The mirror finish gives this spoon a polished, professional look that stands out from matte or brushed alternatives, and the gold-toned reflective surface makes it easy to identify on a busy station without losing it to the general pile of silver utensils.

    Built from 18/8 stainless steel, the spoon is durable, easy to clean, and well proportioned for extended use during service. The bowl shape supports smooth, controlled delivery whether you are saucing a composed plate, finishing a dish at the pass, or building a smear. At 2.7 oz it has enough weight to feel substantial in the hand without becoming tiring over a long service. The handle is comfortable and sits naturally in the grip. The compact size relative to the large version makes it the right choice for more refined or detail-oriented plating work where a 9-inch spoon would be excessive. It pairs naturally with the Gold Large and Gold Slotted spoons for cooks who want a matched set across different tasks.

    Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the mirror finish. Do not put in the dishwasher.

    &&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-medium-spoon-96.png&&&0&&&||&&&||&&&@@@ rigoslsp&&&Spoon-GOLDSlotted&&&Richmond Gold Slotted Spoon&&&The Richmond Gold Colored Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers a familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.

    The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The gold colored finish adds visual appeal while maintaining everyday usability in busy kitchen environments.

    Care Instructions: Hand wash recommended. Avoid abrasive scrubbers and harsh detergents to preserve the finish and overall appearance.

  • Weight: 2.6 oz
  • Length: 230 mm (9")
  • Width: 56.6 mm&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-slotted-spoon-168.png&&&0&&&||&&&||&&&@@@ riadfishbyro&&&Finish Sharpening By Rob Babcock&&&Richmond Knives Finish Sharpening By Rob Babcock&&&Richmond Addict Finish Sharpening By Rob Babcock. I've been a knife nut for as long as I can remember. Some of my earliest memories were of my grandpa sharpening his Case and Buck knives on an old, well-worn Arkansas stone. I was born in the rural mid-west so I grew up hunting, fishing and generally enjoying the outdoors- and of course, a sharp knife was central to all of those pursuits. I've spent most of my adult life working as a professional chef so I guess it was inevitable that I began to specialize in sharpening kitchen knives. I experienced an epiphany when I discovered Japanese knives, and shortly thereafter, synthetic Japanese water stones. It was about that time that I stumbled upon the many forums dedicated to knives & sharpening. There was a world of knowledge and experience I'd never imagined existed. Down the rabbit hole I went!

    I've been "chasing the dragon" re sharpness ever since. In my pursuit of that elusive perfect edge I've come to use a variety of sharpening tools from powered gear for repairs and stock removal to Japanese water stones, both natural and synthetic, as well as a wide variety of abrasives and media. I've always been a natural geek and that extends to my sharpening; you could characterize my approach as a scientific one. And a pro kitchen is a great laboratory for finding what works and what doesn't. I've refined my techniques over the years based on my own experience and the feedback I get from those I sharpen for. To that end I've incorporated a lot of Hand American products into my routine, as well as the terrific products from our own "Mr. Wizard", Ken Schwartz.

    The Addicts I sharpened were worked into shape with DMT Dia-Sharps, then sharpened on Shapton Pro and Chocera stones. I followed the stones by stropping on balsa wood and/or felt charged with Hand American chromium paste and Ken's 0.125 micron Cubic Boron Nitrate (CBN). I found that the 320 Shapton Pro and the 400 Chocera do a great job of removing the scratches left by the diamonds, prepping the bevel for an excellent finish & polish. The charged felt is great for deburring and the soft balsa gives a very minute micro-convex that extends the life of the edges a bit. The CBN gives that smooth-yet-bitey edge that sails through all the standard knife-geek tests while giving terrific real world kitchen performance.

    I hope you enjoy the knives! And let me extend my humble thanks to Mark for allowing me to bring them to you.

    Rob Babcock"&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-knives-finish-sharpening-by-rob-babcock-100.png&&&0&&&@@@ ckplsp&&&Spoon-Large&&&Richmond Large Plating Spoon&&&The Richmond Plating Spoon is a versatile professional grade saucing spoon designed for precise control whether you are working the line, plating at home, or practicing culinary techniques at school. Its balanced size makes it ideal for saucing plates cleanly, basting proteins, or serving small portions with accuracy and consistency.

    Crafted from high-quality 18/8 stainless steel, this spoon features a comfortable handle and a well-shaped bowl that holds approximately 2.5 tablespoons, which is perfect for controlled pours and smooth presentation. Once you use a proper saucing spoon during service, it quickly becomes an essential tool you will not want to work without.

    Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle.

  • Weight: 2.8 oz
  • Length: 230 mm (9")
  • Width: 56.2 mm
  • Material: 18/8 Stainless Steel
  • Finish: Mirror finish on bowl, brushed finish on handle&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-large-plating-spoon-141.png&&&5&&&||&&&||&&&@@@ large-slotted-spoon&&&Spoon-GBPFSlotted&&&Richmond Large Slotted Spoon&&&A well-balanced spoon is one of those tools that makes an immediate difference on the line. The Richmond Large Slotted Spoon is designed for professional kitchen use - sized and weighted for plating, saucing, and tasting where control and precision matter and a poorly balanced tool slows you down. At 245mm and 76g it has the reach and presence of a serious working spoon without the weight that causes fatigue over a long service.

    The slots reduce drag when lifting ingredients from liquid and help control sauce volume during plating - practical geometry that makes a difference when precision matters. Stainless steel construction means it holds up through the dishwasher, handles heat without warping, and stays looking clean through heavy service. The 62mm bowl width is large enough for meaningful portions while staying precise enough for detailed plating work.

    &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-large-slotted-spoon-52.png&&&0&&&||&&&@@@ rismsp&&&Spoon-Medium&&&Richmond Medium Spoon&&&A complement to our larger plating spoon, this smaller version allows you to work with smaller amounts and smaller service pieces. We did a larger handle on this one to make it more comfortable and easier to grip and control. Heavy stainless steel.

  • Weight: 2.5 ounces / 72g
  • Length: 220 mm (8.25")
  • Width: 49.0 mm
  • Volume: 1.5 tbsp
  • Material: 18/8 Stainless Steel
  • Finish: Mirror Finish On Bowl, Brushed on Handle&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-medium-spoon-123.png&&&5&&&||&&&||&&&@@@ riofpltw&&&OffsetTweezers&&&Richmond Offset Plating Tweezers&&&Plating tweezers have become standard issue in professional kitchens, and for good reason — they keep your hands out of the food, give you precise control over small and delicate ingredients, and make the difference between a dish that looks composed and one that looks rushed. The Richmond Offset Plating Tweezers are the version we carry because they hit the right balance of build quality, feel, and price for everyday professional use.

    The offset angle is the key feature here — it lets you reach into a plate without your hand hovering directly over the food, giving you better visibility and more natural control during plating. At 6.5 inches they are a practical everyday length, and the stainless steel construction is easy to clean and built to hold up through long service. These are the tweezers cooks reach for at culinary school, on the line, and anywhere precise ingredient placement matters.

    What Customers Are Saying:
    Customers consistently call these the best value plating tweezers available — better feel and less resistance than the Mercer offering, and a fraction of the price of JB Prince. Professional cooks use them in fine dining kitchens and culinary schools. The grip is excellent, the build quality is solid, and the offset angle works exactly as intended. The verdict from working cooks is simple — these do the job well and the price makes them easy to recommend to everyone on the team.

    Care Instructions:
    Hand wash with warm soapy water and dry after each use. The stainless steel construction is highly durable and rust resistant with proper care.

    &&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-offset-plating-tweezers-135.png&&&4.5&&&||&&&||&&&@@@ rislsp&&&Spoon-Slotted&&&Richmond Slotted Spoon&&&The Richmond Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.

    The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast, efficient plating and light straining tasks. Crafted from high quality stainless steel with a comfortable handle, this spoon quickly becomes an everyday essential once it earns a spot in your kit.

    Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to maintain the finish and overall appearance.

  • Weight: 2.6 oz
  • Length: 230 mm (9")
  • Width: 56.6 mm
  • Material: Stainless Steel&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-slotted-spoon-sale-10.png&&&5&&&||&&&||&&&@@@ ristba&&&RichmondStropBase11&&&Richmond Strop Base 3" x 11"&&&Introducing the Richmond Strop Base, a simple, durable platform designed to provide a perfectly stable foundation for magnetic-backed strops. Made from solid steel bar stock, this base is precision cut, exceptionally flat, powder-coated, and finished in black for long-lasting durability. The rigid construction ensures full magnetic contact and consistent stropping performance from end to end.

    Four rubber feet are attached to the underside to provide excellent traction and prevent movement on your bench or countertop. The 3" x 11" size offers generous working surface while remaining easy to store. Compatible with all of our magnetic-backed strop pads. Proudly made in Wisconsin. Care Instructions: Keep clean and dry to maintain strong magnetic hold. Wipe off any compound overspray after use. Store flat to preserve surface integrity.

  • Material: Powder-Coated Steel
  • Size: 3" x 11"
  • Compatibility: Magnetic-Backed Strops
  • Base Support: 4 Rubber Feet
  • Made In: Wisconsin, USA&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-strop-base-3-x-11-53.png&&&5&&&||&&&||&&&||@@@ 3x8stropplate&&&RichmondStropBase8&&&Richmond Strop Base 3" x 8"&&&Our 3" x 8" Strop Base is constructed from durable powder-coated steel and provides a rigid, stable platform designed specifically for use with our magnet-backed strops. The solid steel surface ensures full magnetic contact, preventing movement and giving you consistent, controlled stropping performance.

    Rubber feet are attached to the underside to provide elevation and traction, keeping the base securely in place on your counter or bench while you work. The compact footprint makes it easy to store while still offering plenty of working surface. Care Instructions: Keep the surface clean and dry to maintain strong magnetic contact. Wipe down after use if compound overspray occurs. Store flat to prevent warping.

  • Material: Powder-Coated Steel
  • Size: 3" x 8"
  • Compatibility: Magnet-Backed Strops
  • Base Support: Rubber Feet for Stability&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-166.png&&&5&&&||&&&||&&&||@@@ harohadefebl&&&FeltBlock&&&Rock Hard Deburring Felt Block&&&A burr is the thin fold of steel that forms on the opposite side of the edge as you sharpen. It is a sign you are removing steel, which is what you want - but it needs to come off cleanly before the edge performs at its best. Most sharpeners remove the burr by alternating sides on the stone, which works but often leaves a small residual wire edge that can reduce sharpness and durability. The Rock Hard Deburring Felt Block removes that residual burr with a single light draw of the edge through the block. Draw once per side, edge-leading, at your sharpening angle. That is it. The difference in the finished edge is immediately noticeable to anyone who has sharpened without one and then tried it.

    The block is dense compressed felt - firm enough to support the edge and cut the burr cleanly, soft enough not to damage the bevel. Use it between grits in a progression to carry a cleaner edge into each successive stone, and again after your final stone before stropping. One reviewer loads the block with 1 micron boron carbide paste and uses it as a finishing tool - a technique that produces a highly refined edge with excellent polish. Another uses it for light blade polishing after sharpening. One sharpener has worn through two blocks and is on his third - not because they fail, but because he uses his so often that a 1-inch cube eventually gets used up. At this price that is not a complaint. One practical safety note: hold the block on a stable surface rather than in your hand when drawing a very sharp blade through it.

    What Customers Are Saying: Thirty-two reviewers have given this block a near-perfect 5 star average. The response is almost uniformly enthusiastic - multiple buyers describe it as a revelation after sharpening for years without one, and several call it indispensable. The most detailed technical review notes it works best for very fine residual burrs on fully sharpened edges rather than for removing large burrs that are better handled on the stone itself - an accurate and useful distinction. One reviewer who was skeptical at first now considers it an essential part of every session. The one lower rating makes exactly the same point: use it for finishing, not for heavy burr removal, and it works exactly as intended.


    Care Instructions: The block will accumulate metal particles and swarf with use - this is normal and does not affect performance until the block is significantly worn. Rinse with water if needed and allow to dry fully. Store dry between sessions. Replace when the block is worn too small to use safely.&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/rock-hard-deburring-felt-block-163.png&&&5&&&||&&&||&&&@@@ chroostset3x&&&Kanga-11&&&Roo 3"x11" Strop Set&&&CKTG Roo Strops are crafted from premium kangaroo leather, prized for its ultra-thin profile, tight fiber structure, and exceptionally smooth surface. This combination minimizes edge convexing while allowing diamond compounds to work cleanly and efficiently, producing a crisp, highly refined edge with excellent control and consistent draw.

    Each set is designed as a complete stropping system, pairing roo leather with diamond sprays to help you maintain and finish razor-sharp edges with precision. Because kangaroo leather is a natural material, minor surface marks or cosmetic imperfections may be present, but these do not affect performance. This is a high-end setup built for serious edge refinement and long-term use.

    Customers consistently rate this stropping set very highly, noting how dramatically it improves edge sharpness and consistency. Many describe it as the missing step that takes their sharpening results to another level, with several mentioning that after using the roo strops, their other knives no longer felt sharp enough. Users also appreciate the solid, stable base and ease of use, while even critical feedback tends to focus on small, fixable details rather than performance.

    Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Remove magnetic strops by lifting from the magnet side to prevent adhesive stress. Store under the base with light pressure applied when not in use.

  • 2 CKTG Roo Strops: 3" x 11"
  • CKTG Diamond Spray: 1.0 Micron
  • CKTG Diamond Spray: 0.5 Micron
  • Strop Base: 3" x 11"&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-3-x11-strop-set-34.png&&&5&&&||&&&||&&&||@@@ 3x8stropset4pc&&&Kanga-8&&&Roo 3"x8" Strop Set&&&Introducing the Richmond Diamond Spray, a high-performance stropping compound designed to take your edges to the next level. This 2oz spray contains 10 carats of diamond powder with a mixed particle size up to 1 micron, delivering fast, consistent refinement for a smoother, sharper edge. The non-clumping formula ensures even distribution on your strop for reliable results every time.

    Simply apply 2–3 spritzes to your favorite strop and allow it to dry before use. The coating lasts through multiple sessions, making this a cost-effective and powerful addition to your sharpening setup. Whether you're working on kitchen knives, razors, or tools, this spray is our go-to finishing step for achieving clean, high-performance edges. Once you try it, you’ll understand why—it’s a true secret weapon for scary sharp results.

    Customers consistently give stropping setups like this a 5-star rating, highlighting how quickly they can take an already sharp edge to the next level and maintain it between stone sessions. Many note how easy it is to achieve razor-sharp results, even for beginners, while others appreciate how little compound is needed for excellent performance. Overall, users describe stropping as the missing step that completes their sharpening routine and delivers a noticeably smoother, more refined edge.

    Care Instructions: Store in a cool, dry place. Shake before use. Avoid over-application and keep away from direct contact with food surfaces.

  • Size: 2 oz bottle
  • Abrasive: Diamond Powder
  • Concentration: 10 Carats
  • Particle Size: Up to 1 Micron (Mixed)
  • Application: Spray (Non-Clumping Formula)
  • Use: Stropping Compound for Knives, Razors, and Tools&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-3-x8-strop-set-80.png&&&5&&&||&&&||&&&||@@@ ckroost3x&&&RooStrop11&&&Roo Strop 3" x 11"&&&Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.

    This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.

  • Material: Kangaroo Leather
  • Backing: Magnetic (for CKTG Metal Base)
  • Size: 3" x 11"
  • Use: Final Edge Polishing
  • Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-179.png&&&4.5&&&||&&&||&&&||@@@ roost3x112n&&&RooStrop11Seconds&&&Roo Strop 3" x 11" - 2nds&&&This batch of Roo seconds all have minor imperfections in the leather.

    Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.

    This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.

  • Material: Kangaroo Leather
  • Backing: Magnetic (for CKTG Metal Base)
  • Size: 3" x 11"
  • Use: Final Edge Polishing
  • Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&25&&&20&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-11-2nds-30.png&&&0&&&||&&&||&&&@@@ ckroost3xnog&&&RooStrop8&&&Roo Strop 3" x 8"&&&Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.

    This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.

  • Material: Kangaroo Leather
  • Backing: Magnetic (for CKTG Metal Base)
  • Size: 3" x 8"
  • Use: Final Edge Polishing
  • Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-166.png&&&5&&&||&&&||&&&||@@@ roost3x82n&&&RooStrop8seconds&&&Roo Strop 3" x 8" - 2nds&&&This batch of seconds all have imperfections in the leather or look like they have stains.

    Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.

    This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip.

    Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.

  • Material: Kangaroo Leather
  • Backing: Magnetic (for CKTG Metal Base)
  • Size: 3" x 8"
  • Use: Final Edge Polishing
  • Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&20&&&15&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-8-2nds-12.png&&&0&&&||&&&||&&&@@@ saradabl2gy21&&&C82&&&Saji Rainbow Blue #2 Damascus Gyuto 210mm Ironwood&&&There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.

    Topping off this range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.

    The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Western Ironwood
  • Weight: 8.5 oz (240 g)
  • Blade Length: 209 mm
  • Total Length: 340 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-210mm-ironwood-48.png&&&0&&&||&&&||&&&@@@ saradabl2gy2&&&C83&&&Saji Rainbow Blue #2 Damascus Gyuto 240mm Ironwood&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.

    Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.

    The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Western Ironwood
  • Weight: 10.1 oz (288 g)
  • Blade Length: 245 mm
  • Total Length: 382 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-240mm-ironwood-28.png&&&0&&&||&&&||&&&||@@@ saradabl2su2&&&C84&&&Saji Rainbow Blue #2 Damascus Gyuto 270mm&&&Saji Rainbow Damascus Blue #2 Gyuto 270mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.

    Topping off their range of great-looking knives is the Rainbow Damascus line. These fantastic knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.

    The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note that Saji San finishes these with a coarse grinding wheel so the blades have small scratches that are part of the finish. This is normal. Feel free to ask us for photos of you’re picky.

  • Maker: Saji san (and Nomura san)
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Octagonal Rosewood
  • Weight: 7.8 oz (224 g)
  • Blade Length: 275 mm
  • Total Length: 427 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-270mm-28.png&&&0&&&||&&&||&&&@@@ sarab2pe15&&&C80&&&Saji Rainbow Blue #2 Damascus Petty 150mm Ironwood&&&Takeshi Saji is a third-generation blacksmith who works in Takefu City, famous around the globe for the production of Hammer Forged Knives (Eichizen Uchi-Hamono). This esteemed blacksmith originally earned his reputation as a maker of some of the most highly prized and regarded outdoor knives. After entering the world of kitchen cutlery he has further enhanced his status as a certified Traditional Masters Craftsman.

    The blade shape is that of a typical petty. This one has a nice height in relation to its 150mm length offering a bit more finger clearance. The tip is nicely pointed resulting in a nimble but sure-footed knife. Form and function in perfect balance. This is a knife that could easily become an heirloom.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Ironwood Western
  • Weight: 5.3 oz (150 g)
  • Blade Length: 154 mm
  • Total Length: 273 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 35 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-petty-150mm-ironwood-28.png&&&0&&&||&&&||&&&@@@ saradabl2pe1&&&C81&&&Saji Rainbow Blue #2 Damascus Santoku 180mm Ironwood&&&The Saji Rainbow Damascus kitchen knives are a stunning blend of form and function. The unique pattern is achieved through the use of rust-resistant stainless steel, brass, and copper layers on a Hitachi Blue paper #2 steel core in the san-mai style. Saji san has created a knife that not only looks beautiful but performs superbly, with a thin grind for excellent cutting ability and a versatile tall blade. The Saji Rainbow Damascus santoku is a favorite of many Western chefs and home cooks for its ability to handle general cutting tasks with ease.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Handle: Western Ironwood
  • Weight: 8.1 oz (230g)
  • Blade Length: 180 mm
  • Total Length: 305 mm
  • Blade Height: 50 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-santoku-180mm-ironwood-28.png&&&5&&&||&&&||&&&@@@ sarab2gy18&&&C86&&&Saji Rainbow Blue #2 Damascus Wa Bunka 180mm&&&Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.

    These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.

    At 180mm, this is a knife that works well for most people. The height of 50mm gives knuckle clearance as well as room for chopping. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it, more fun! Most vegetables or proteins can be processed with no problem using a blade this size.

    In true Saji fashion, the blade is coupled to a good-quality rosewood octagonal handle. It also comes in a nice wooden box for storage.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Rosewood Octagonal
  • Weight: 5.5 oz (156 g)
  • Blade Length: 183 mm
  • Total Length: 324 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-bunka-180mm-28.png&&&5&&&||&&&||&&&@@@ sarabl2wagy2&&&C89&&&Saji Rainbow Blue #2 Damascus Wa Gyuto 210mm&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 210mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.

    Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.

    The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Wa Octagonal Rosewood
  • Weight: 6.1 oz (172 g)
  • Blade Length: 221 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-gyuto-210mm-64.png&&&0&&&||&&&||&&&@@@ savgrana16&&&C85&&&Saji Rainbow Blue #2 Damascus Wa Nakiri 165mm&&&Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.

    These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.

    In true Saji fashion, the blade is coupled to a good quality rosewood octagonal handle. It also comes in a nice wooden box for storage.

  • Makers: Saji san and Nomura san
  • Construction: San Mai, Hammer Forged
  • Region: Echizen
  • Steel: Blue #2 Carbon steel
  • HRC: 62+-
  • Cladding: Rainbow Damascus
  • Engraving: Laser Engraved
  • Handle: Rosewood Octagonal
  • Weight: 6.1 oz (174g)
  • Blade Length: 161 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-nakiri-165mm-64.png&&&0&&&||&&&||&&&@@@ sarasa16&&&C87&&&Saji Rainbow Blue #2 Damascus Wa Santoku 185mm&&&There can be little doubt that the Saji Rainbow Damascus line of kitchen knives are among the most beautifully designed and realized knives on the market. The unique pattern is obtained by using layers made from rust-resistant stainless steel, brass, and copper. This Damascus is applied to a core of Hitachi Blue paper #2 steel in the san-mai style.

    But it is also a cutting champ in all regards. Saji san knows how to make a knife perform as well as it looks. This knife has a wonderful thin grind behind the edge, which translates to amazing cutting ability. It has a deft feel and tall blade, which endow the knife with a great deal of versatility.

    Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. We think the Saji Rainbow Damascus is a beautiful melding of form and function.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Handle: Rosewood Octagonal
  • Weight: 5.0 oz (144 g)
  • Blade Length: 183 mm
  • Total Length: 323 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-santoku-185mm-28.png&&&0&&&||&&&||&&&@@@ sarabl2wagy21&&&C90&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.

    Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel, which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.

    The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades, and this is how all of them are made.

  • Maker: Saji-San
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammer Rainbow Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Wa Octagonal Rosewood
  • Weight: 7.4 oz (210 g)
  • Blade Length: 250 mm
  • Total Length: 405 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 51 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-wa-gyuto-240mm-60.png&&&0&&&||&&&||&&&@@@ saradabl2gy1&&&C88&&&Saji Tsuchime SRS13 Western Bunka 175mm&&&Cut like a pro with a handmade knife from a small blacksmith shop in Echizen, Japan! These amazing knives are constructed with a core of SRS13 stainless steel clad with a highly polished tsuchime pattern on the top of the blade.

    In true Saji fashion, the blade is coupled to a good quality cow bone western-style handle.

  • Maker: Saji-San / Nomura san
  • Region: Echizen
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SRS13 Stainless Steel
  • Cladding: Tsuchime Stainless
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Laser Engraved
  • Handle: Cow Bone Western
  • Weight: 7.7 oz (220 g)
  • Blade Length: 177 mm
  • Blade Height: 51.5 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-tsuchime-srs13-western-bunka-175mm-25.png&&&0&&&||&&&||&&&@@@ sabl2de18&&&SB2-D180&&&Sakai Blue #2 Deba 180mm&&&Sakai is one of the most famous of all the knife making regions in Japan. It is a hotbed of blacksmithing talent. The Sakai method of knife making is based around a loose consortium of different smiths, sharpeners, finishers, and woodworkers. A knife will travel from blacksmith to sharpener and beyond based upon the desire of the customer and the availability of these different talents.

    We have been working with a small, highly specialized blacksmith shop to manufacture these blades. After forging, they are sent to an expert knife sharpener for finishing, before the blades are finally passed on to a handle maker and engraver for those final operations.

    All of the Sakai brand knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. This deba has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.

    The Sakai Blue #2 Deba has an oval-shaped ho wood handle with buffalo horn ferrule. It is supplied with a matching saya.

  • Maker Location: Sakai, Japan
  • Construction: Hammer Forged, Traditional Grind
  • Orientation: Right-Handed, Single Bevel
  • Edge Steel: Aogami #2
  • Cladding: Soft Iron
  • Engraving: Hand Engraved
  • Weight: 12.2 oz (348 g)
  • Blade Length: 189 mm
  • Total Length: 333 mm
  • Spine Thickness At Heel: 8.4 mm
  • Blade Height: 55 mm
  • Saya Included
  • Handle: Ho Wood Oval
  • Ferrule: Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-deba-180mm-239.png&&&0&&&||&&&||&&&@@@ sabl2us18&&&SB2-Us180&&&Sakai Blue #2 Usuba 180mm&&&Sakai Blue #2 Usuba 180mm. This usuba is traditinally ground with a convex front side and a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.

    Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamasaka Usuba.

    The blade is made from Blue #2 carbon steel. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!

    The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.

  • Weight: 5.8 ounces
  • Blade Length: 173 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 44.4 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-usuba-180mm-197.png&&&0&&&||&&&||&&&@@@ sabl2ya27&&&SB2-Y270&&&Sakai Blue #2 Yanagiba 270mm&&&Yanagibas are very thin slicing knives made especially for cutting fish and other raw proteins with one movement. This single-slice action enables the chef to process the most delicate ingredients while inflicting minimal damage to their cellular structure. It also results in slices that are surgically precise and aesthetically pleasing. The yanagiba is one of the three mainstay blade shapes used in Japanese professional kitchens.

    We have this impressive line of blades made from the ubiquitous Aogami #2 carbon steel. It is one of the most popular metals used in the manufacture of high-quality Japanese kitchen knives. Renowned for taking and holding a very sharp edge, it is also fairly reactive, so you must take care to clean and dry this knife regularly while using, and absolutely before storing.

    The blade construction is a san-mai cladding with a soft iron outer layer. This protects the inner core, increases lightness and allows for an amount of shock resistance. The blade has a single edge designed for use by right-handed chefs only. It is given a lovely polish above the primary bevel and a fine satin finish up to the shinogi and the revealed inner core cutting edge. It is a beautiful knife both inside and out! A nicely made oval ho wood handle with buffalo horn ferrule completes this simple and traditional work of the blacksmith art.

  • Maker Location: Sakai, Japan
  • Construction: Hammer Forged, Traditional Grind
  • Orientation: Right Handed, Single Bevel
  • Edge Steel: Aogami #2
  • Cladding: Soft Iron
  • Engraving: Hand Engraved
  • Weight: 5.9 oz (166 g)
  • Blade Length: 262 mm
  • Total Length: 413 mm
  • Spine Thickness at Heel: 4.1 mm
  • Blade Height: 34.3 mm
  • Saya Included
  • Handle: Ho Wood Oval
  • Ferrule: Buffalo Horn&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-yanagiba-270mm-296.png&&&0&&&||&&&||&&&@@@ doideba&&&1237&&&Sakai Takayuki Aoniko Blue #2 Deba 180mm&&&The deba is one of the trio of knives that you will find in most professional Japanese kitchens. The yanagiba and usuba are the other two. These knives are customarily made with single-bevel grinds, as is the case with this fine example. Deba knives are designed and used for processing fish. Some users adapt them to poultry parting and cutting vegetables, but fish preparation is the real raison d'etre of this iconic knife.

    Debas run the gamut of lengths from about 100mm to as big as 210mm and over. Obviously, one of the criteria behind the length choice is the size of the fish being processed. They are very stiff and heavy in their construction, with a thick spine and a tallish profile. The single bevel design results in an edge that is very acute and sharp. Single bevel blades require knowledge of sharpening and use that is outside what's required for regular two-sided blades.

    The blacksmith fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely satin finish, which contrasts beautifully with the upper blade and exposed jigane. Some of the nicest hand-chiseled kanji elements we have seen adorn the front of the blade.

    This is a wonderful example of the deba breed, which will find favor with the most discriminating user or collector.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Blacksmith: Kenji Togashi
  • Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Mirror Polish
  • Edge Steel: Blue #2
  • Weight: 12.9 oz (364 g)
  • Blade Length: 186 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 55 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-deba-180mm-216.png&&&0&&&||&&&@@@ sporforsu&&&1253&&&Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm&&&Discover the artistry and precision of Sakai Takayuki Aoniko kitchen knives, crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel. Renowned for its extraordinary hardness and edge retention, this high-carbon steel offers unmatched sharpness and durability, favored by professional chefs and culinary enthusiasts alike.

    This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Blacksmith: Kenji Togashi
  • Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
  • Finish: Kasumi
  • Edge Steel: Blue #2
  • Weight: 7.6 oz (216 g)
  • Blade Length: 170 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 45 mm
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-kamagata-usuba-180mm-60.png&&&0&&&||&&&||&&&@@@ doiblst27yae&&&1204&&&Sakai Takayuki Aoniko Blue #2 Yanagiba 270mm&&&Experience a top-of-the-line sushi knife called a yanagiba, or yanagi, which is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage.

    The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.

  • Knife Brand: Sakai Takayuki
  • Line: Aoniko
  • Blacksmith: Kenji Togashi
  • Construction: Hammer Forged
  • Grind: Traditional Single Bevel
  • Core Edge Steel: Aogami #2 (Blue #2)
  • HRC: 61-62
  • Weight: 7.6 oz (216 g)
  • Blade Length: 259 mm
  • Total Length: 413 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 33 mm
  • Handle: Ebony Octagonal&&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-blue-2-yanagiba-270mm-ebony-2.png&&&0&&&||&&&||&&&@@@ doibl2ya30&&&1205&&&Sakai Takayuki Aoniko Blue #2 Yanagiba 300mm&&&The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.

    This is a long knife, so you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single-sided layer of iron). This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule. Please note the attractive gapped machi.

  • Knife Brand: Takayuki
  • Blacksmith: Kenji Togashi
  • Construction: Hammer Forged
  • Grind: Traditional Single Bevel
  • Cladding: Soft Iron
  • Core Edge Steel: Aogami #2 (Blue #2)
  • HRC: 61-62
  • Weight: 9.1 oz (260 g)
  • Blade Length: 293 mm
  • Total Length: 455 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 35 mm
  • Handle: Ebony Octagonal&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-blue-2-yanagiba-300mm-2.png&&&0&&&||&&&||&&&@@@ satacodata18&&&14418&&&Sakai Takayuki Coreless Damascus Tank Large&&&Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.

    Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.

    At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 230g, it's an instrument that feels as good in the hand as it performs on the cutting board.

    Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.

  • Manufacturer: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Roll Forged
  • Steel: VG10 & VG2 Layered Coreless Damascus Stainless Steel
  • HRC: 61
  • Handle: Wenge Octagonal
  • Knife Type: Kengata-Cleaver
  • Blade Edge: Double Bevel 50/50
  • Weight: 8.1 oz (230 g)
  • Blade Length: 179 mm (7")
  • Total Length: 343 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 77 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-tank-large-90.png&&&0&&&||&&&||&&&@@@ ri12pltw&&&FBP-130&&&Sakai Takayuki Fish Bone Pliers&&&Introducing the Sakai Takayuki Wide Nose Pliers - the ultimate tool for your kitchen and beyond! Crafted by skilled artisans in Japan, these pliers are made from high-quality stainless steel, ensuring durability and longevity.

    The wide nose design makes these pliers perfect for a variety of tasks, from gripping small items like nuts and bolts to larger objects like vegetables and fish. The precision tips allow for easy and accurate handling, while the comfortable grip ensures a secure hold, even when working with wet or slippery materials.

    The Sakai Takayuki Wide Nose Pliers are also versatile enough to be used in a range of settings, from the home kitchen to professional kitchens and even outdoor adventures. Take them with you on your next camping trip, fishing excursion, or backyard BBQ and experience the convenience and ease of use for yourself.

    Don't settle for subpar pliers - upgrade to the Sakai Takayuki Wide Nose Pliers and elevate your culinary and DIY game to the next level. Order now and see the difference for yourself!&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-fish-bone-pliers-99.png&&&4&&&||&&&||&&&@@@ satasawh2pe&&&3216&&&Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm&&&Discover the pinnacle of culinary excellence with the Sakai Takayuki Sanpou White #2 Kasumi Petty — a testament to the art of Japanese knife craftsmanship. Crafted in the historic city of Sakai, Japan, known for its legendary blade-making heritage.

    At its core lies the exceptional Shirogami #2 (White #2 Carbon Steel), renowned for its ability to achieve and maintain a razor-sharp edge. This is complemented by a reactive soft iron cladding that enhances the blade's durability. To preserve its pristine condition, a simple wipe down after use will prevent rust, ensuring longevity.

    Boasting a Rockwell hardness of 62, the Sakai Takayuki petty promises superior edge retention, ready to withstand the demands of a professional kitchen environment. Its symmetrical 50/50 double bevel edge caters to both left- and right-handed users, offering adaptability and precision.

    The Sakai Takayuki Sanpou White #2 Kasumi Gyuto represents more than just a knife — it's a commitment to enhancing your culinary journey. It invites you to experience the harmony of traditional craftsmanship and peak performance, propelling your cooking to new heights.

  • Manufacturer: Sakai Takayuki
  • Location: Sakai, Japan
  • Steel Type: Shirogami #2 (White #2 Carbon Steel)
  • Cladding: Soft Iron
  • Rockwell Hardness: 62–63
  • Edge: Double Bevel (50/50)
  • Handle: Wenge Octagonal
  • Weight: 3 oz (84 g)
  • Blade Length: 149 mm
  • Total Length: 278 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 34 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sanpou-white-2-kasumi-petty-150mm-28.png&&&0&&&||&&&||&&&@@@ satasg2&&&14073&&&Sakai Takayuki SG2 Kengata 165mm&&&Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 165mm Kengata is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Edge Steel: SG2 Powdered Stainless, Tool Steel
  • HRC: 63+-
  • Weight: 5.4 oz (154 g)
  • Blade Length: 162 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm
  • Cladding: Tsuchime / Damascus / Stainless

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-165mm-25.png&&&0&&&||&&&||&&&@@@ satasg2ke19&&&14074&&&Sakai Takayuki SG2 Kengata 190mm&&&Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 190mm Kengata (AKA Bunka) is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Edge Steel: SG2 Powdered Stainless, Tool Steel
  • HRC: 63+-
  • Weight: 6.6 oz (188 g)
  • Blade Length: 200 mm
  • Total Length: 359 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 49.5 mm
  • Cladding: Tsuchime / Damascus / Stainless&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-190mm-86.png&&&0&&&||&&&||&&&@@@ satast&&&TakayukiSticker&&&Sakai Takayuki Sticker&&&These little Japanese knife stickers come from our suppliers. Here is a nice one from Sakai Takayuki.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sticker-122.png&&&0&&&||&&&||&&&@@@ sawh2de15&&&SW2-D150&&&Sakai White #2 Deba 150mm&&&We have been working with a select group of blacksmiths and sharpeners in Sakai City for many years. These talented craftsmen have produced a fine kitchen knife line that looks, feels, and performs way beyond their price point.

    All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from Hitachi White #2 high carbon steel core with a soft iron cladding for protection and added strength. They are reactive, so you must keep them clean and completely dry between uses. The simple ho-wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. An excellent saya and pin complete the package.

    The deba knife is a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher knife. Along with the usuba and yanagiba, it is one of the trinity of Japanese kitchen knives. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.

  • Maker: Sakai Blacksmith
  • Construction: Ni Mai/Hammer Forged
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Engraving: Hand Engraved
  • Edge Grind: Single Bevel, Right Handed
  • Weight: 220g/7.8 ounces
  • Blade Length: 156 mm
  • Overall Length: 290mm
  • Thickness at Heel: 6 mm
  • Blade Height: 5.0 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-150mm-240.png&&&0&&&||&&&||&&&@@@ risade165mm&&&SW2-D165&&&Sakai White #2 Deba 165mm&&&We are very happy to be able to offer you these fine knives made exclusively for the Richmond brand. We commissioned a small blacksmith shop in Sakai City to fabricate these classic Japanese knives out of the popular Shirogami White #2 steel. There is an iron cladding placed over the core #2 steel so these knives are reactive. They have hardened the core steel to 60-61 Rockwell.

    This is a classic deba, a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher's knife. The deba bocho first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.

    This is a knife with some heft to it. It measures a thick 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side, and the front features a nice primary bevel with a small micro bevel on edge. The Richmond Deba has a D-shaped ho wood handle with buffalo horn ferrule. It comes with a matching saya.

  • Weight: 9.0 oz (255 g)
  • Blade Length: 175 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 7 mm
  • Blade Height: 51 mm&&&&&&219&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-165mm-5.png&&&5&&&||&&&||&&&@@@ sawh2de18leh&&&SW2-D165Left&&&Sakai White #2 Deba 165mm Left Handed&&&The knives in the Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.

    All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.

    This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.

    Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.

  • Weight: 10.0 oz (282 g)
  • Blade Length: 170 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 7.6 mm
  • Blade Height: 50.9 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-165mm-left-handed-207.png&&&5&&&||&&&||&&&@@@ sawh2de18&&&SW2-D180&&&Sakai White #2 Deba 180mm&&&The Sakai White #2 Deba 190mm is crafted using the traditional Sakai method, where specialized artisans handle each stage of production—from forging and sharpening to handle installation and hand engraving. Each blade features hand-chiseled kanji that reads “Mark,” adding a personal and authentic touch to this classic Japanese knife.

    This is a single-bevel knife designed for right-handed users, featuring a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep. As a fully reactive blade, it should be kept clean and dry between uses.

    This deba is thick, heavy, and purpose-built, with an 8mm spine at the heel for strength and durability when working through fish and small bones. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The ho wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.

    Care Instructions: Hand wash and dry immediately after use. This knife is fully reactive and will rust if left wet. Avoid twisting or prying motions and use proper technique when working through fish and small bones. Sharpen on water stones using appropriate single-bevel technique.

  • Sakai Deba
  • Construction: Hammer Forged, Ni Mai
  • Made in Sakai, Japan
  • Weight: 12.1 oz (342 g)
  • Blade Length: 189 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 56 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-142.png&&&0&&&||&&&||&&&@@@ sawh2de18le&&&SW2-D180Left&&&Sakai White #2 Deba 180mm Left&&&The knives in the Richmond Sakai line are made in the traditional method employed in Sakai City, using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.

    All of these knives are single bevel and are meant for left-handed users. They have a convex front side and a concave back side. These types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive, so you must keep them clean and completely dry between uses.

    This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel that extends almost all the way to the edge, where a small micro bevel is applied. The backside has a very slight concave face, which ends in a flat grind all around the sides. This aids in food release but does restrict the knife to left-hand users.

    Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.

  • Weight: 12.4 oz (352 g)
  • Blade Length: 190 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 54.5 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-264.png&&&0&&&||&&&||&&&@@@ sawh2de21&&&SW2-D210&&&Sakai White #2 Deba 210mm&&&Sakai White #2 Deba 210mm has a core steel of White #2 and is clad in soft iron. This is a beast of a knife and weighs in at just over a pound or 496g to be exact. The knife is considered fully reactive, meaning diligent care and maintenance are required to prevent rusting. Just wipe it dry after washing it.

    This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.

    At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.

    The handle is a traditional "Oval" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.

  • Region: Sakai, Japan
  • Steel: White #2
  • HRC: 60
  • Cladding: Soft Iron
  • Finish: Hairline
  • Weight: 1.1 pound / 496g
  • Blade Length: 220mm
  • Total Length: 370mm
  • Spine Thickness: 9.5mm
  • Blade Height: 62mm
  • Engraving: Hand Engraved
  • Saya: Included
  • Handle: Ho Wood Oval
  • Ferrule: Buffalo Horn&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-210mm-276.png&&&0&&&||&&&||&&&@@@ sawh2ki21&&&SW2-K210&&&Sakai White #2 Kiritsuke 210mm&&&Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.

    All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.

    Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.

    The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife.

  • Brand: Sakai
  • Construction: Hammer-Forged, Single-Edged Traditional Grind (Right)
  • Steel: White #2
  • Edge Right-Handed Single Bevel
  • Handle: Ho Wood, D-shaped Right
  • Ferrule: Buffalo Horn
  • Weight: 4.8 oz/ 136g
  • Blade Length: 198 mm
  • Overall Length: 345 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 33.2 mm
  • Sorry we don't have a saya for this one.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-210mm-90.png&&&0&&&||&&&||&&&@@@ sawh2ki24&&&SW2-K240&&&Sakai White #2 Kiritsuke 240mm&&&Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.

    All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.

    Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.

    The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife.

  • Brand: Sakai
  • Construction: Hammer-Forged, Single-Edged Traditional Grind (Right)
  • Steel: White #2
  • Edge Right-Handed Single Bevel
  • Handle: Ho Wood, D-shaped Right
  • Ferrule: Buffalo Horn
  • Saya: Included
  • Weight: 8.2 ounces
  • Blade Length: 228 mm
  • Overall Length: 385 mm
  • Spine Thickness at Heel: 4.8 mm
  • Blade Height at Heel: 42.8 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-240mm-237.png&&&0&&&||&&&||&&&@@@ risawh2ki27&&&SW2-K270&&&Sakai White #2 Kiritsuke 270mm&&&Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.

    All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.

    Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.

    The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife.

  • Brand: Sakai
  • Construction: Hammer Forged, Single Edged Traditional Grind (Right)
  • Saya: Included
  • Steel: White #2
  • Edge Right Handed Single Bevel
  • Weight: 9.2 ounces
  • Blade Length: 257 mm
  • Spine Thickness at Base: 4.8 mm
  • Blade Height: 47 mm
  • Handle: Ho Wood, D-shaped Right
  • Ferrule: Buffalo Horn
  • Saya Included&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-270mm-119.png&&&5&&&||&&&||&&&@@@ sawh2unkn18&&&SW2-Un180&&&Sakai White #2 Unagi Knife 180mm&&&Unagi is the Japanese word for eel, and this specialized knife is designed specifically for filleting it. The sharp, narrow tip is inserted near the head of the eel and guided cleanly down the length of the body to open the fish in a single controlled motion. While regional variations exist across Japan—such as Nagoya, Osaka, and Kyoto styles—the general name for this blade is Unagisaki. The version shown here is an Edosaki style made in Sakai City, known for its long history of professional fish knives.

    This blade is forged by our Sakai blacksmith using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro-bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent, and we are proud to offer this traditional carbon steel knife under our Richmond Sakai brand.

    Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife—do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.

  • Location: Sakai
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Engraving: Hand Engraved
  • Saya: Included
  • Weight: 8.3 oz / 238 g
  • Blade Length: 185 mm
  • Total Length: 295 mm
  • Spine Thickness: 6 mm
  • Blade Height: 42 mm&&&&&&210&&&190&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-unagi-knife-180mm-262.png&&&0&&&||&&&||&&&@@@ sawh2us165mm&&&SW2-Us165&&&Sakai White #2 Usuba 165mm&&&The usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usubas are chisel ground, have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.

    Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usubas are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.

    The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!

    The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.

  • Weight: 5.1 oz (146 g)
  • Blade Length: 153 mm
  • Total Length: 288 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 40.3 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-165-mm-260.png&&&0&&&||&&&||&&&@@@ risawh2us18&&&SW2-Us180&&&Sakai White #2 Usuba 180mm&&&The Usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.

    Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.

    The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!

    The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.

  • Weight: 5.8 ounces
  • Blade Length: 173 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 44.4 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-180mm-221.png&&&5&&&||&&&||&&&@@@ sawh2ya21&&&SW2-Y210&&&Sakai White #2 Yanagiba 210mm&&&Sakai White #2 Yanagiba 210mm

    The yanagiba is in of the three basic Japanese knife types. The other two are the Deba and the Usuba. The three knife types enable the experienced chef to process virtually every normal ingredient using most of acknowledged cutting styles. Of course, the yanagiba is the slicer of the group. It's primary function is to slice fish. This ingredient is treated with reverence in Japan and the processing of it is an art learned over many years.

    The reason yanagiba blades are so long is so that a slice is made with one continuous stroke. No pressure is required if the knife is well made and perfectly sharp. The blade weight and grind will cut through the flesh without damaging the cellular structure or imparting additional textures or other flavors to this noble ingredient.

    We are very pleased to report that this fine yanagiba, made in Sakai, is such an implement. The grind on the knife is extremely well executed as is the overall fit and finish of the blade and handle. It is made from the popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. It is covered with a soft iron cladding, or Jigane. This imparts strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.

    This is a yanagiba that falls on the short end of the scale and as such is a great choice for home chefs or professionals needing a blade that can be used in more confined spaces. A lovely traditional D-shaped Ho wood handle is coupled to a Buffalo horn ferrule. A classic touch for a classic blade. The knife is supplied with a saya.

  • Blacksmith: Undisclosed
  • Location: Sakai Japan
  • Construction: Hammer Forged, Traditional San Mai
  • Grind: Single Sided, Concave back
  • Weight: 4oz
  • Blade Length: 200mm
  • Total Length: 342mm
  • Spine Thickness at Base: 3.42mm
  • Blade Height: 29.37mm
  • Core Edge Steel: White #2
  • Cladding: Soft Iron
  • Engraving: Hand Engraved
  • Saya: Included
  • Handle: Ho Wood D
  • Ferrule: Buffalo Horn&&&&&&189&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-210mm-210.png&&&0&&&||&&&||&&&@@@ sawh2ya24&&&SW2-Y240&&&Sakai White #2 Yanagiba 240mm&&&Sakai White #2 Yanagi 240mm

    The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.

    The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.

    The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.

  • Blacksmith: Undisclosed
  • Location: Sakai Japan
  • Construction: Hammer Forged, Traditional San Mai
  • Grind: Single Sided, Concave back
  • Weight:5oz
  • Blade Length: 233mm
  • Total Length: 380mm
  • Spine Thickness at Base: 4.15mm
  • Blade Height: 30.46mm
  • Core Edge Steel: White #2
  • Cladding: Soft Iron
  • Engraving: Hand Engraved
  • Saya: Included
  • Handle: Ho Wood D
  • Ferrule: Buffalo Horn&&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-141.png&&&5&&&||&&&||&&&@@@ sawh2ya24le&&&SW2-Y240Left&&&Sakai White #2 Yanagiba 240mm Left Handed&&&Sakai is one of the most celebrated knife-making cities in Japan - a place where blacksmiths, sharpeners, handle makers, and finishing specialists work in close proximity, each contributing their specific expertise to the finished blade. The result of this collaborative tradition is some of the finest production single bevel knives in the world, and this White #2 yanagiba is a direct expression of that system. The blacksmith is undisclosed, as is common with Sakai production knives where the collaborative workshop model means no single name defines the work - the city and its tradition are the provenance.

    This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the mirror image of the standard right-handed yanagiba. Left-handed cooks who use traditional Japanese single bevel knives require this specific configuration; using the right-handed version produces poor results and is not simply a matter of switching hands. The White #2 (Shirogami #2) core steel is hammer-forged with soft iron cladding in traditional San Mai construction, giving the blade strength and lightness while keeping the carbon steel core reactive and capable of the extraordinarily clean, keen edge that yanagiba knives are used for. The finish is traditional: a slightly polished upper blade face transitioning to a matte finish on the secondary face, with the visible hagane (inner core) line showing the boundary between the two. Hand-engraved kanji script, ho wood D handle with buffalo horn ferrule, and a matching wooden saya included.


    Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. The concave ura (back) should be maintained flat - use a flattening stone if it begins to develop a convex shape. Sharpen on quality water stones; single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-left-handed-133.png&&&0&&&||&&&||&&&@@@ risawh2ya27&&&SW2-Y270&&&Sakai White #2 Yanagiba 270mm&&&Yanagi-ba bōchō literally means willow blade knife. Yanagi-ba or Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō to prepare sashimi, sushi, sliced raw fish and seafood. In Japan, preparing sashimi and sushi is a task only undertaken by the most skilled and experienced chefs who follow methods and practices intended to minimize damage to the delicate flesh of the fish. There are very important conditions that the sliced cross section be smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other knives. Yanagi knives are especially designed to satisfy this very strict requirement.

    The Sakai Yanagiba blade is angled from one side only, with the other side of the blade being almost flat (slight concave profile). This allows for great control of the blade angle needed in the delicate cutting of the fish. It also allows for ease of sharpening. These knives are for right-handed users as the blade is ground only on the right side (front face).

    We have these lovely Yanagibas made out of a core Shirogami White #2 steel covered with soft iron laminate. The Shirogami is heat treated to 61 Rockwell. The steel is reactive so must be kept perfectly clean and dry between uses. The fit and finish are of a very high standard which together with the lovely look of the blade and handle result in a high quality, classic Yanagiba at a very competitive price. They come with a lovely ho wood custom saya.

  • Weight: 6 ounces
  • Blade Length: 264 mm
  • Overall Length: 415 mm
  • Thickness at Heel: 3.7 mm
  • Blade Height: 32.5 mm

    &&&&&&229&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-189.png&&&5&&&||&&&||&&&@@@ sawh2ya27leh&&&SW2-Y270Left&&&Sakai White #2 Yanagiba 270mm Left Handed&&&The 270mm yanagiba is the more versatile length for professional fish work - long enough to break down larger fish and pull through a whole salmon fillet in a single stroke, still manageable enough for the precision slicing that sashimi and sushi preparation demands. Where the 240mm suits a home cook or someone just getting started with traditional Japanese single bevel knives, the 270mm is where most working sushi and fish cooks settle. This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the configuration required for left-handed single bevel technique. Using the right-handed version produces compromised results regardless of hand dominance; the geometry is fundamental to how the knife cuts.

    The construction is traditional Sakai: White #2 (Shirogami #2) carbon steel core hammer-forged with soft iron cladding in San Mai construction. The soft iron outer layer provides strength, durability, and lightness while the White #2 core brings the fine grain structure and edge-forming capability that makes this steel a first choice for traditional Japanese single bevel knives. The finish is understated and classic - a slightly polished upper blade face, matte secondary face, with the visible hagane line marking where the two steels meet. Hand-engraved kanji script, ho wood oval handle with buffalo horn ferrule, and a matching custom saya with pin included.


    Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Maintain the concave ura flat on a flattening stone if it begins to develop convexity. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-left-handed-277.png&&&0&&&||&&&||&&&@@@ sawh2ya30leh&&&SW2-Y300Left&&&Sakai White #2 Yanagiba 300mm Left Handed&&&The Sakai Yanagiba 300mm is the larger of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.

    The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.

    This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.

  • Weight: 6.9 oz/ 196g
  • Blade Length: 293 mm
  • Overall Length: 449 mm
  • Spine Thickness at Heel: 4.0 mm
  • Blade Height at Heel: 35.6 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-left-handed-272.png&&&0&&&||&&&||&&&@@@ saasgy21&&&SKD-103&&&Sakoda AS Gyuto 210mm&&&Aogami Super (blue paper steel) is the most capable steel in the Hitachi Blue Paper family - tungsten and vanadium added to the Blue #1 and Blue #2 formula push hardness and wear resistance to a level that produces exceptional edge retention and a very fine possible edge. It is the steel for cooks who want to sharpen less often and perform at the highest level when they do. Sakoda-san brings it to his gyuto (Japan's all-purpose chef knife) in the same hands-on tradition as his Shirogami work: hand-ground blade geometry, four-stone sharpening progression, and a final edge on a natural stone from his workshop in Tosa, Kochi Prefecture.

    The full migaki (polished) finish on the stainless cladding gives this knife a cleaner, brighter appearance than the two-tone kurouchi and migaki finish on the White #2 line - the uniform polish reveals the san mai construction clearly and produces a knife that looks as refined as the process behind it. At 212mm blade length with 50mm height and a 3mm spine, this is a lighter, more laser-oriented gyuto than the White #2 counterpart - 144g versus 182g, which tells you the grind is noticeably thinner behind the edge. That makes it faster and more responsive for precision work, and particularly well-suited to the fine-grain carbon steel performance that Aogami Super delivers at its best. The walnut octagonal handle with black pakka wood ferrule is a clean, comfortable finish for the blade. Each knife is made by hand so measurements may vary.

    Care Instructions: Aogami Super is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent maintenance with outstanding edge retention.

    Each knife is made by hand so measurements may vary.&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-210mm-317.png&&&0&&&||&&&||&&&@@@ sash2gy21&&&SKD-201&&&Sakoda Shirogami #2 Gyuto 210mm&&&What Sakoda-san produces is the result of doing nearly everything by hand - a choice that limits how many knives he can make and ensures that each one receives the kind of individual attention that most production processes cannot give. He works from Tosa in Kochi Prefecture, hand-grinds his blade geometry with a file, and sharpens through four stones before finishing on a natural stone. The gyuto (Japan's all-purpose chef knife) at 210mm is the format that puts all of that work in its best context - a knife that has to handle proteins, vegetables, aromatics, and everything in between, where edge quality, grind geometry, and balance all contribute to how the knife actually performs in extended use.

    The core steel is Shirogami #2 (White #2), one of the purest carbon steels in Japanese production - a high-carbon alloy with a fine grain that takes an extremely sharp edge and responds to quality stones with an edge refinement that more complex steels cannot replicate. The stainless cladding is finished with kurouchi (black finish, as-forged surface) on the upper half of the blade and a migaki (polished) surface on the lower half toward the edge - the polished lower section aids food release during slicing and makes the construction of the blade clearly visible, while the dark upper half gives the knife a strong visual contrast and provides additional protection for the spine area. At 219mm blade length with 48mm height and 182g, the knife is substantial but well-balanced. The walnut octagonal handle with ebony ferrule is clean and well-proportioned. Each knife is made by hand so measurements may vary.

    Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.

    Each knife is made by hand so measurements may vary.&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-gyuto-210mm-7.png&&&0&&&||&&&||&&&@@@ white2kogatana&&&SKD-301&&&Sakoda Shirogami #2 Kogatana 85mm&&&A kogatana is one of the oldest knife formats in Japan - compact, single-purpose, and built around a specific task. The name translates literally to small blade, and historically these were utility companions to larger tools, used for carving, whittling, and the kind of precise hand work that a larger knife cannot perform with control. Today they serve a similar purpose for craftspeople, knife enthusiasts, and cooks who want a small White steel blade for fine work on produce, herbs, or anything else that calls for a short, nimble, precise edge. Sakoda-san makes this one in Tosa using Shirogami #2 (White #2) carbon steel - the same high-purity steel he uses across his kitchen knife line - with his characteristic hands-on approach to grinding and finishing.

    The blade runs 80 to 90mm, the overall length 210 to 220mm, and the weight 43 to 57g depending on the individual piece - the variation is inherent in hand production and is part of what makes each one its own object. The double bevel edge grind makes it accessible for right and left handed use alike. White #2 at this scale takes a very fine edge and sharpens back quickly on quality stones, making this a practical everyday tool rather than a collector piece - though it is well-made enough to be either. Each knife is made by hand so measurements may vary.

    Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Wipe and dry after every use and avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is among the most responsive steels on the stone.

    Each knife is made by hand so measurements may vary.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-white-2-kogatana-85mm-26.png&&&0&&&||&&&||&&&@@@ sash2na16&&&SKD-204&&&Sakoda Shirogami #2 Nakiri 165mm&&&The process behind a Sakoda knife is not common in modern Japanese blade production. Sakoda-san works from Tosa in Kochi Prefecture and does nearly every step by hand, including grinding the blade geometry with a file before sharpening through four different stones and finishing on a natural stone. The result is a degree of edge refinement that is difficult to achieve mechanically, and a production volume limited enough that these knives feel like what they are: individual, considered objects rather than units from a line. The nakiri (Japan's dedicated vegetable knife) in White #2 is one of the most natural formats for this approach - a flat-profiled knife where the quality of the grind and the edge finish make an immediate, tangible difference to how the knife performs at the board.

    Shirogami #2 (White #2) carbon steel has a reputation built on purity and sharpening response. It is a high-carbon alloy with a fine grain structure that takes an extremely keen edge and rewards quality stones with a refinement that few other steels match. The stainless cladding runs kurouchi (black finish, as-forged surface) across the upper half of the blade and transitions to a migaki (polished) finish on the lower half toward the edge - a two-tone finish that aids food release along the blade road while the darker upper cladding adds a layer of surface protection. At 163mm with 53mm blade height and 184g, this nakiri has good presence and weight on the board - not a laser, but a substantial working knife that the 4mm spine keeps stiff and planted through dense vegetables. The walnut octagonal handle with ebony ferrule is well-matched to the character of the blade. Each knife is made by hand so measurements may vary.

    Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.

    Each knife is made by hand so measurements may vary.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-nakiri-165mm-52.png&&&0&&&||&&&||&&&@@@ sash2pe15&&&SKD-203&&&Sakoda Shirogami #2 Petty 150mm&&&Sakoda-san works from the Tosa region of Kochi Prefecture, a few hours south and east of Osaka on the island of Shikoku - a part of Japan with its own deep tradition of blade making, particularly in agricultural and hunting tools. He is a newer blacksmith working with CKTG, and what sets him apart immediately is his process. Where most production knives are machine-ground and sharpened in batches, Sakoda-san hand-grinds his blades with a file before sharpening through a progression of four different stones, finishing the final edge on a natural stone. That level of hands-on refinement limits how many knives he can produce, but it results in an edge feel that is noticeably different from machine-finished work.

    The Shirogami #2 (White #2) petty is built on a White steel core that is among the purest carbon steels in Japanese knife production - a high-carbon alloy with an extremely fine grain structure that allows it to take an exceptionally sharp edge and respond to quality stones with a refinement that more complex alloy steels cannot match. The core is clad san-mai in stainless steel, with kurouchi (black finish, as-forged surface) on the upper half of the cladding and a migaki (polished) finish on the lower half toward the edge - a two-tone combination that is visually distinctive and practical, with the polished lower section aiding food release and the kurouchi upper area providing additional surface protection. At 152mm and 96g with a 4mm spine, this petty is more substantial than a typical petty profile - closer to a compact all-purpose knife than a purely fine-work tool. The walnut octagonal handle with ebony ferrule is well-proportioned and comfortable. Each knife is made by hand so measurements may vary.

    Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.

    Each knife is made by hand so measurements may vary.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-petty-150mm-52.png&&&0&&&||&&&||&&&@@@ sawayobyyusa&&&Samurai-Shirt&&&Samurai Warrior Yoshitsune T Shirt by Yuuka san&&&Samurai Warrior Yoshitsune. This design was done for an original woodblock print we commissioned by the Japanese artist, Yuuka san. Yoshitsune was a famous samurai warrior that lived in Japan many centuries ago and his stories and battles are still recounted in history lessons throughout Japan.

  • 100% Ring Spun Cotton
  • Modern Classic Fit

    Here is a video showing how Yuuka san did the original block print for us:&&&"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/samurai-warrior-yoshitsune-by-yuuka-san-202.png&&&5&&&||&&&||&&&@@@ sasuerfi&&&32747Yellow&&&Sandflex Super Eraser Fine&&&We found these recently and they are very very similar to the super erasers that we've been selling for years with a big difference: they're twice as large. Measures 3.25" x 2" x 1". These have a lot of good uses besides doing a terrific job cleaning of your ceramic rods. Here's a list of what we use them for.

  • Cleans rust off tools, golf clubs and knives
  • Cleans stainless steel sinks, pots and pans
  • Restores nap to suede
  • Cleans electrical contacts
  • Removes mineral deposits from ceramic tile and toilets
  • Cleans tires and other rubber products
  • Cleans ceramic sharpening stones of swarf

    Can be used wet or dry; don't use on plated or painted surfaces. Test on an inconspicuous area before use.&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-196.png&&&5&&&||&&&||&&&||@@@ sesldnagy21b&&&SEN-G210-Blue&&&Sentan SLD Nashiji Gyuto 210mm Blue&&&The Sentan Gyuto 210mm with blue ferrule delivers excellent all-around performance with a slightly refined, nimble feel. Built around SLD semi-stainless steel, it offers strong edge retention, dependable toughness, and easier sharpening compared to many harder stainless steels. The thin, well-executed grind helps the blade move cleanly through food, giving you precise control whether you're working on vegetables, herbs, or proteins.

    The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds visual character without sacrificing function. The exposed SLD edge gives a clean contrast and highlights the working portion of the blade. The olive wood handle provides warmth and comfort in hand, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a practical, attractive gyuto that punches well above its price point.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Blue Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.1 oz (146 g)
  • Blade Length: 212 mm
  • Total Length: 344 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-blue-52.png&&&0&&&||&&&||&&&@@@ sesldnagy21g&&&SEN-G210-Green&&&Sentan SLD Nashiji Gyuto 210mm Green&&&The Sentan Gyuto 210mm with green ferrule is a versatile, do-it-all kitchen knife designed to handle everything from prep work to slicing proteins with ease. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. At its core is SLD semi-stainless steel, known for excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. The blade is ground thin for smooth, efficient cutting with minimal drag, making it a pleasure to use across a wide range of ingredients.

    The blade features stainless steel cladding for added corrosion resistance, with a lightly textured nashiji finish on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable grip, while the green acrylic ferrule adds a subtle pop of color and durability. Well-balanced and easy to control, this gyuto is an excellent choice for both home cooks and professionals looking for performance without fuss.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Green Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.2 oz (148 g)
  • Blade Length: 212 mm
  • Total Length: 345 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-green-52.png&&&0&&&||&&&||&&&@@@ sesldnagy21&&&SEN-G210-Purple&&&Sentan SLD Nashiji Gyuto 210mm Purple-Gold&&&The Sentan Gyuto 210mm with purple-gold ferrule is designed as a true all-purpose kitchen knife, offering a balance of length, agility, and cutting power for a wide range of tasks. “Sentan,” meaning “tip” or “leading edge,” reflects the goal of delivering high performance at an accessible price. Built around SLD semi-stainless steel, this knife offers excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. The grind is thin and efficient, allowing the blade to glide cleanly through proteins, vegetables, and herbs with minimal resistance.

    The blade features stainless steel cladding for improved corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with a comfortable olive wood handle and a distinctive purple-gold acrylic ferrule that adds a unique visual pop while maintaining durability and water resistance. The result is a well-balanced, versatile gyuto that performs reliably in both home and professional kitchens.

    Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Purple-Gold Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.1 oz (144 g)
  • Blade Length: 212 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-purple-70.png&&&0&&&||&&&||&&&@@@ sesldnagy24b&&&SEN-G240-Blue&&&Sentan SLD Nashiji Gyuto 240mm Blue&&&The Sentan Gyuto 240mm with blue ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.

    The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Blue Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.8 oz (164 g)
  • Blade Length: 243 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-blue-50.png&&&0&&&||&&&||&&&@@@ sesldnagy24g&&&SEN-G240-Green&&&Sentan SLD Nashiji Gyuto 240mm Green&&&The Sentan Gyuto 240mm with green ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.

    The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the green acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Green Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.9 oz (168 g)
  • Blade Length: 243 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-green-61.png&&&0&&&||&&&||&&&@@@ sesldnagy24p&&&SEN-G240-Purple&&&Sentan SLD Nashiji Gyuto 240mm Purple-Gold&&&The Sentan Gyuto 240mm with purple-gold ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.

    The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the purple-gold acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.

    Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Purple-Gold Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.8 oz (166 g)
  • Blade Length: 243 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-purple-70.png&&&0&&&||&&&||&&&@@@ sesldnana16b&&&SEN-N165-Blue&&&Sentan SLD Nashiji Nakiri 165mm Blue&&&The Sentan SLD Nashiji Nakiri 165mm with blue ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.

    The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the blue acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Blue Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.3 oz (150 g)
  • Blade Length: 165 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-blue-41.png&&&0&&&||&&&||&&&@@@ sesldnana16g&&&SEN-N165-Green&&&Sentan SLD Nashiji Nakiri 165mm Green&&&The Sentan SLD Nashiji Nakiri 165mm with green ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.

    The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the green acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Green Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.3 oz (150 g)
  • Blade Length: 165 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-green-61.png&&&5&&&||&&&||&&&@@@ sesldnana16p&&&SEN-N165-Purple&&&Sentan SLD Nashiji Nakiri 165mm Purple-Gold&&&The Sentan SLD Nashiji Nakiri 165mm with purple-gold ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.

    The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the purple-gold acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.

    Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Purple-Gold Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.2 oz (148 g)
  • Blade Length: 165 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-purple-61.png&&&0&&&||&&&||&&&@@@ sesldpe12bl&&&SEN-P120-Blue&&&Sentan SLD Nashiji Petty 120mm Blue&&&The Sentan SLD Nashiji Petty 120mm with blue ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.

    The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive blue acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Blue Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 2.1 oz (60 g)
  • Blade Length: 121 mm
  • Total Length: 239 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-blue-108.png&&&0&&&||&&&@@@ sesldnape12g&&&SEN-P120-Green&&&Sentan SLD Nashiji Petty 120mm Green&&&The Sentan SLD Nashiji Petty 120mm with green ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.

    The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive green acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Green Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 2.2 oz (62 g)
  • Blade Length: 121 mm
  • Total Length: 239 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-green-52.png&&&0&&&||&&&||&&&@@@ sesldnape12&&&SEN-P120-Purple&&&Sentan SLD Nashiji Petty 120mm Purple-Gold&&&The Sentan SLD Nashiji Petty 120mm with purple-gold ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.

    The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive purple-gold acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.

    Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Purple-Gold Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 2.2 oz (62 g)
  • Blade Length: 121 mm
  • Total Length: 239 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-78.png&&&0&&&||&&&@@@ sesldnagy18b&&&SEN-S180-Blue&&&Sentan SLD Nashiji Santoku 180mm Blue&&&The Sentan SLD Nashiji Santoku 180mm with blue ferrule is a compact, highly practical knife that excels at everyday prep. Built around SLD semi-stainless steel, it delivers excellent edge retention, solid toughness, and easy maintenance compared to more demanding steels. The thin grind and balanced profile allow for smooth, controlled cutting, whether you’re slicing vegetables, mincing herbs, or portioning proteins.

    The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the blue acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Blue Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.0 oz (142 g)
  • Blade Length: 182 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-blue-50.png&&&0&&&||&&&||&&&@@@ sesldnasa18g&&&SEN-S180-Green&&&Sentan SLD Nashiji Santoku 180mm Green&&&The Sentan SLD Nashiji Santoku 180mm with green ferrule is a versatile, easy-to-use knife designed for everyday kitchen work. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core provides excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The profile offers a gentle curve with a relatively flat edge, making it great for push cutting, chopping, and light rocking.

    The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. The olive wood handle feels comfortable and natural in hand, while the green acrylic ferrule adds a subtle accent and durability. Well-balanced and nimble, this santoku is a great choice for home cooks looking for a dependable daily driver.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Green Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.1 oz (142 g)
  • Blade Length: 182 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-green-52.png&&&0&&&||&&&||&&&@@@ sesldnagy18&&&SEN-S180-Purple&&&Sentan SLD Nashiji Santoku 180mm Purple-Gold&&&The Sentan SLD Nashiji Santoku 180mm with purple-gold ferrule is a compact, highly practical knife that excels at everyday prep. Built around SLD semi-stainless steel, it delivers excellent edge retention, solid toughness, and easy maintenance compared to more demanding steels. The thin grind and balanced profile allow for smooth, controlled cutting, whether you’re slicing vegetables, mincing herbs, or portioning proteins.

    The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the purple-gold acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.

    Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.

    Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.

  • Brand: Sentan
  • Construction: San Mai
  • Edge Steel: SLD Semi-Stainless
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Handle: Olive Wood
  • Ferrule: Purple-Gold Acrylic
  • Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
  • Weight: 5.0 oz (142 g)
  • Blade Length: 182 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel Hardness: HRC 61
  • Edge Grind: 50/50
  • Spine and Choil: Polished&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-purple-32.png&&&5&&&||&&&||&&&@@@ sh6pcstset&&&Starter-Set-8pc&&&Shapton 8pc Starter Set&&&Freehand sharpening is a skill built in conjunction with a set of tools. Quality tools shorten the learning curve and make the endeavor much more rewarding. This starter set has been assembled to make quality sharpening gear readily accessible in one spot, making getting started much more straightforward.

    These Shapton Glass stones cut very quickly, wear out slowly, and are very easy to use since they require only a small splash of water to get started. The 1k and 4k combination is close enough to make the transition between them fast and easy.

    The set also includes a stone holder to give added knuckle clearance while sharpening and providing a solid, nonslip base. The set also includes a hard felt block for burr removal to ensure the edge is as perfect as possible.

    The 20x loupe allows new sharpeners to visually inspect the quality of their edges. We also added a 140 grit diamond plate for flattening your stones.

    Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at.

  • Shapton Glass Stone 1K
  • Shapton Glass Stone 4K
  • 123 Universal Stone Holder
  • Felt Deburring Block
  • 20X Illuminated Loupe
  • Angle Guide Stars
  • 140 Grit Diamond Flattening Plate
  • Sharpening Tray

    New Set As Of 8/12/2025&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-8pc-starter-set-23.png&&&5&&&||&&&||&&&@@@ shdilapl&&&50100&&&Shapton Diamond Lapping Plate&&&During use water stones wear down. Because wear is uneven the stones become dished with high and lows areas that diminish the precision of the resulting edge and decrease the size of the contact area between the stone and the blade thus slowing the cutting action. Lapping stones are used to restore the flatness of sharpening stone thus ensuring the stones produce consistently high quality edges quickly and easily.

    This Diamond Lapping Plate from Shapton is precision made with a high level of quality control to ensure the plate is as flat as possible. The plate is constructed of glass with diamond aggregate embedded in the glass. To use the lapping plate simply wet the plate and stone with a splash of water then either rub the stone on the lapping plate or vice-versa using a combination of figure-8 motions and/or scrubbing motions in alternating directions.

    &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-diamond-lapping-plate-sale-60.png&&&5&&&||&&&||&&&@@@ shglst120grf&&&SGEP-120&&&Shapton Glass Stone 120 for Edge Pro&&&The Shapton GlassStone 120 for Edge Pro is the most aggressive stone in the GlassStone lineup - built for heavy metal removal, major chip repair, and complete bevel reprofiling. Factory-bonded to an aluminum plate and sized at 25mm x 150mm for a direct fit on the Edge Pro arm, this is the stone to reach for when a knife needs serious work before the refinement process can begin. It handles hard steels including SG2 and HAP40 without issue and cuts fast without loading up. Use it when the edge has chips, needs a new bevel angle, or requires significant thinning - then step up through the progression from there. Splash-and-go, no soaking required.

    &&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-for-edge-pro-116.png&&&5&&&||&&&||&&&||@@@ shglst16kfor&&&SGEP-16K&&&Shapton Glass Stone 16K for Edge Pro&&&Shapton Glass Stone 16K for Edge Pro. Shapton Glass plus Edge Pro equals excellent sharpening results. The Shapton stones are about 6.5 mm thick and will last a long time. These are slow wearing, splash and go stones that come in a unmatched variety of grits for all of your sharpening and polishing needs! Stone Measures 25mm wide and 150mm long.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16k-for-edge-pro-90.png&&&4.5&&&||&&&||&&&||@@@ shglst4kfore&&&SGEP-4K&&&Shapton Glass Stone 4K for Edge Pro&&&The Shapton GlassStone 4K for Edge Pro sits in the polishing range - refining the scratch pattern left by the 1K stone and producing a clean, sharp edge ready for stropping or a final high-grit finishing pass. Factory-sized at 25mm x 150mm x 6.5mm for a direct fit on the Edge Pro arm. Like all GlassStone series stones, it requires no soaking - splash and go - and wears slowly enough to last through years of regular use. It performs well across a wide range of steels from soft stainless to hard carbon, and at 6.5mm thickness it is more durable than most Edge Pro-compatible stones. A reliable middle step in any Edge Pro sharpening progression.

    &&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-4k-for-edge-pro-90.png&&&5&&&||&&&||&&&||@@@ shglst5kfore&&&SGEP-6K&&&Shapton Glass Stone 6K For Edge Pro&&&The Shapton GlassStone 6K for Edge Pro is a premium finishing stone factory-sized for a direct fit on the Edge Pro arm - no modification needed. At 6000 grit (2.45 micron) it sits in the finishing range, removing the scratch pattern left by medium stones and producing a sharp, polished edge with a refined bite. The GlassStone series is splash-and-go - no soaking required - cuts cleanly across a wide range of steels, and wears slowly, making it one of the most cost-effective finishing options in the Edge Pro ecosystem. At 6.5mm thick it is more substantial than most Edge Pro stones and holds up through years of regular use. Use it as a finishing stone after the 1K or 4K, or for a light maintenance pass on an edge that just needs touching up rather than a full sharpening.

    &&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-6k-for-edge-pro-90.png&&&5&&&||&&&||&&&||@@@ shgl10gr&&&50202&&&Shapton GlassStone 1,000 Grit Sale&&&The 1000 grit stone does more work than any other stone in a typical sharpening session. It is where dull edges get reprofiled, where damaged bevels get rebuilt, and where factory edges get refined before moving to a finishing stone. If you own only one stone, this is the grit. Shapton makes the GlassStone series in Japan to exacting standards - hard, dense, fast-cutting stones that wear slowly, maintain a flat surface better than most softer stones, and produce a clean, consistent edge. The 1000 is the most useful stone in the lineup and the right place to start if you are building a kit.

    What sets the GlassStone apart from conventional whetstones is the construction: a layer of abrasive bonded to tempered glass rather than a traditional ceramic or synthetic body. The tempered glass backing makes these stones unusually thin and light for their surface area, and far more resistant to cracking or breakage from accidental drops than a standard stone. No soaking required before use - splash the surface, let it sit for a moment, and start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface, but after that it is truly splash and go. Spots or uneven color on the surface are normal and not a quality issue - the stone performs consistently regardless.

    What Customers Are Saying: Fifteen reviewers have given this stone a near-perfect rating, with consistent praise for how fast it cuts, how slowly it wears, and how little effort it takes to use compared to conventional soaker stones. One reviewer who owned both a 500 and a 1000 GlassStone said the combination outperformed four conventional stones up to 12000 grit with a finishing strop - calling it the only review he had ever felt compelled to write. Multiple buyers called it the first stone they reach for in every session. Several note it works well beyond kitchen knives - on woodworking tools and chisels as well. The no-soak convenience comes up in nearly every review as a genuine quality-of-life improvement over traditional waterstones.


    Care Instructions: Splash with water before each use - no soaking needed after the initial five to six minute first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing significantly improves drop resistance compared to standard stones, ceramic abrasives can still crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-1000-grit-sale-42.png&&&5&&&||&&&||&&&||@@@ shglst10gr&&&50903&&&Shapton GlassStone 10,000 Grit&&&At 10000 grit you are working at the upper limit of what most sharpeners ever need - an edge that is beyond razor sharp, well past mirror finish, and producing a level of refinement that separates serious stone work from stropping. The Shapton GlassStone 10000 is for sharpening enthusiasts who want to explore what their steel is capable of and who have developed the technique to bring out what an ultra-fine stone can deliver. One reviewer who uses it regularly on blue steel kitchen knives described the tactile feedback while sharpening as unmatched - a meaningful comment at this grit level, where the difference between stones becomes something you feel as much as see in the finished edge.

    The 10000 shares all the GlassStone characteristics that define the line - hard bond, fast-cutting relative to its grit, slow-dishing, and splash and go. That last point matters more at high grit levels than lower ones: an ultra-fine stone that requires soaking adds friction to the process, and the GlassStone removes that barrier. A few strokes on each side of a blue steel knife is enough to bring the edge back to working sharpness, as the second reviewer confirmed - a quick maintenance session rather than a full sharpening. The same reviewer noted cleanup is straightforward: wash with water and a cloth, wipe dry, leave it on the counter for an hour. No fuss.

    What Customers Are Saying: Both reviewers gave five stars. One called the tactile feedback while sharpening unmatched - the kind of comment that resonates with anyone who has spent time on stones and knows how different they can feel at this grit range. The second reviewed it as a daily-use maintenance stone for blue steel knives, praising the quick cutting action, the easy cleanup, and the straightforward drying - noting it has become a permanent fixture in his kitchen. For a stone at this price and grit level, that kind of practical everyday use is a strong endorsement.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-10-000-grit-143.png&&&5&&&||&&&||&&&||@@@ shgl16gr&&&50303&&&Shapton GlassStone 16,000 Grit&&&Not every knife needs a 16000 grit finish - but for single-bevel Japanese knives, yanagibas, straight razors, and high-end double bevel knives where mirror polish is the goal, this is the stone that gets you there. At 0.92 micron particle size, the Shapton GlassStone 16000 produces a true mirror finish with a level of refinement that removes the need to strop for some knives entirely. The Shapton recommended progression of 500-2000-16000 puts this stone as the final destination in a three-stone kit - a deliberate choice that reflects how efficiently this stone bridges from the 2000 to a mirror edge without intermediate steps.

    Like every stone in the GlassStone lineup, the 16000 cuts faster than its grit number suggests. Shapton’s hard bond construction means the abrasive stays sharp and aggressive through extended use rather than glazing over, and the tempered glass backing keeps the stone thin, light, and resistant to breakage. Splash and go - no soaking required after the first-use preparation - and the stone maintains a flat surface well between flattening sessions. Worth noting: this stone is priced more accessibly than you might expect at this grit level, sitting below what comparable ultra-fine stones from other Japanese makers typically cost. The 16000 is also effective on woodworking tools - plane blades, chisels, and spokeshaves respond well to this level of refinement.

    What Customers Are Saying: All six reviewers gave five stars. One uses the 16000 followed by a 0.5 micron diamond strop for quick touch-up maintenance on knives, calling the results excellent and the splash-and-go convenience a genuine advantage. Another found the stone puts a mirror finish on most knives without needing to strop at all - mirror smooth was how he put it. A third reviewer uses it specifically on A2 steel spokeshave blades and calls it excellent for that application. The consensus is a stone that consistently delivers what serious sharpeners come to an ultra-fine stone for: a true mirror polish that is fast to achieve and easy to maintain.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.​​​​​​​​​​​​​​​​&&&&&&134&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-16-000-grit-sale-100.png&&&5&&&||&&&||&&&||@@@ shgl20gr&&&50302&&&Shapton GlassStone 2,000 Grit&&&This 2k stone from the Shapton Glass line makes an outstanding choice for a wide range of users. As the Shapton Glass stones are designed to sharpen the most modern and abrasion resistant steels on the market the stones are very fast cutting. With quick cutting speed, most users can use the 2k stone between a coarse stone like the 500 grit and a fine stone like a 6k stone. For users who need to cut the toughest of steels they can shorten the distance between stones by plugging the 2k in between a 1k and 4k making for short and effective sharpening sessions. The Shapton Glass stones are hard stones that produce extremely precise edges while wearing slowly. The stones are also extremely convenient to use since they do not require soaking, just a splash of water. The stone is mounted to a glass backing plate. The stone without the plate measures 210mm x 70mm x 5mm, the glass plate adds 5mm to the thickness.

    &&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-2000-grit-127.png&&&5&&&||&&&||&&&||@@@ shglst220gr&&&50101&&&Shapton GlassStone 220 Grit&&&The 220 grit GlassStone is the most aggressive waterstone in the Shapton Glass lineup - the one you reach for when a knife needs serious work. Chips, completely lost bevels, neglected edges that have not seen a stone in years, high-hardness steels like ZDP-189 and HAP40 that resist lighter grits - this is what the 220 is built for. It is not a maintenance stone. It is a problem-solving stone that removes metal fast, sets bevels precisely, and transitions cleanly to a 500 or 1000 for refinement. One reviewer who had worked with many stones and methods described replacing his DMT Extra Coarse diamond plate with this stone - and said it does in two to five minutes what took him the better part of an hour with diamond, with noticeably less physical effort.

    What makes the GlassStone 220 stand out at this end of the grit range is that it does not clog or load up under heavy use. Coarse stones often lose their cutting speed as swarf accumulates in the abrasive, slowing the process and requiring frequent rinsing. This one starts cutting the moment it is sprayed with water and maintains that cutting speed through extended sessions - the hard bond Shapton uses across the GlassStone line keeps the abrasive exposed and active. The white ceramic abrasive on tempered glass is also noticeably more consistent across the full surface than many lower-cost coarse stones, which translates to more even metal removal and better bevel geometry. One reviewer who has worn his stone down past thin is ordering another before it runs out - a better endorsement than any star rating.

    What Customers Are Saying: All five reviewers gave five stars. One called it coarse and very fast, noting it starts cutting immediately and never clogs - and that after extensive use he is ordering a replacement before this one runs out. A second praised it specifically for very hard PM stainless steels like ZDP-189 and HAP40, calling it the most aggressive option short of a diamond plate. A third replaced his DMT Extra Coarse with this stone and called the speed and ease of use a revelation - saying he regretted waiting so long to get a proper coarse waterstone. A fourth used it as the starting point in a full progression through to 12000 grit and called the stone quality excellent. The consensus is clear: if you need a fast, reliable coarse waterstone that handles hard steels without fuss, this is it.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.​​​​​​​​​​​​​​​​&&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-220-grit-87.png&&&5&&&||&&&||&&&||@@@ shaptonglass1&&&50301&&&Shapton GlassStone 320 Grit&&&The 320 grit stone fills a specific gap that sharpeners discover once they start working with a proper progression. Below 500 grit you are in heavy metal removal territory - 120 and 220 are for serious reprofiling and significant chip work. Above 500 you are into normal bevel setting and refinement. The 320 sits right between those two zones - coarse enough to remove metal quickly from damaged or neglected edges, refined enough to leave a scratch pattern that cleans up in one step on a 500 or 1000 grit stone without laboring through multiple intermediate grits. If you own a 120 or 220 and find you are spending too long bridging to your 1000, the 320 is the stone that fixes that.

    Shapton makes the GlassStone 320 with the same hard, dense abrasive construction that defines the entire GlassStone line - fast-cutting, slow-wearing, and bonded to a tempered glass backing that keeps the stone thin, light, and resistant to cracking from drops. No soaking required after the initial first-use preparation - splash with water and start sharpening. One reviewer noted this stone cuts fast enough without slurry that it actually performs differently from the 120 and 220, which benefit more from slurry buildup. That is a useful distinction: the 320 is efficient and clean even on a dry splash, which makes it quick to set up and quick to clean up.

    What Customers Are Saying: All four reviewers gave this stone five stars. One called it the best coarse stone he had ever used, raising a burr in under a minute per side. A second said it will put a shaving edge on any blade in a short time and wished he had bought it years earlier. A third uses it as the first stone on every knife, noting it removes material freely while leaving the edge ready for a 1000 grit follow-up. The most detailed review maps out exactly where this stone sits in the progression - noting it is fast enough to jump straight to 1000 grit if you do not own a 500, and the perfect bridge stone from a 120 or 220 if you do. That is exactly how to use it.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.​​​​​​​​​​​​​​​​&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-320-grit-125.png&&&5&&&||&&&||&&&||@@@ shgl40gr&&&50103&&&Shapton GlassStone 4,000 Grit&&&Where you end your sharpening session determines what the knife feels like in use. The 4000 grit stone sits at a genuinely useful junction in any progression - refined enough to produce a clean, polished edge with a satisfying bite, but not so fine that it removes the toothiness that makes a kitchen knife cut efficiently through food rather than slide over it. For most kitchen knife work, a 4000 grit finish is where you want to stop. It is the last stone in the CKTG recommended 500-1000-4000 progression, and it is the right stopping point for cooks who want a working edge rather than a mirror polish. If you sharpen Japanese knives at higher grits, the 4000 serves as the bridge between the 1000 and whatever finishing stone you use next.

    The Shapton GlassStone 4000 brings the same characteristics to this grit range that define the entire GlassStone lineup - a hard, dense abrasive layer bonded to tempered glass, cutting fast and wearing slowly, with no soaking required before use. The hard bond keeps the stone cutting precisely rather than glazing over with swarf, which matters at 4000 grit where softer stones can lose their edge quickly under heavy use. The tempered glass backing makes it thin, light, and significantly more resistant to breakage from drops than conventional ceramic stones. Splash it, start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface - after that, splash and go applies.

    What Customers Are Saying: Eight reviewers have given this stone a near-perfect average rating. One experienced sharpener with a 1000-4000-8000 setup described the 4000 as cutting HRC 54-58 western knives very quickly and producing a semi-gloss finish before moving to a higher grit for Japanese knives - calling it excellent for polishing out 1000 grit scratches and preparing the edge for final refinement. A professional cook praised it as a quick finish for work knives after heavy prep days, getting the edge back without committing to a full sharpening session. One reviewer noted these stones are more fragile than they look and cautioned against drops - worth knowing. The no-soak convenience comes up repeatedly as a meaningful advantage in a busy kitchen environment.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing improves drop resistance considerably over standard stones, ceramic abrasives can crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance.​​​​​​​​​​​​​​​​

    &&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-4000-grit-236.png&&&5&&&||&&&||&&&||@@@ shgl500gr&&&50102&&&Shapton GlassStone 500 Grit&&&Coarse grit stones get the hardest work in a sharpening session - reprofiling bevels, removing chips, rebuilding neglected edges, and cutting through abrasion-resistant steels that finer stones can barely scratch. Most coarse stones do this work reasonably well but dish quickly, leave ragged scratch patterns that take effort to refine, and require minutes of soaking before they are ready to use. The Shapton GlassStone 500 does none of those things. It cuts fast, stays flat longer than most conventional stones at this grit, leaves a surprisingly clean scratch pattern that cleans up quickly at the next grit, and is ready the moment water touches the surface.

    The 500 grit GlassStone is one of three stones that define the Shapton Glass lineup - alongside the 2000 and the 16000 - and it is the one that appears in every serious progression regardless of what finishing stone you use after it. The CKTG recommended progression of 500, 1000, and 4000 puts this stone first for a reason: at 500 grit you can handle both light chip repair and normal bevel-setting in a single stone, which simplifies the kit and saves time. The tempered glass backing keeps the stone thin and light, significantly more drop-resistant than conventional ceramic bodies, and the abrasive layer is bonded firmly enough to maintain a flat sharpening surface through heavy use. Note that this is the standard thickness version at 5mm of abrasive - a double-thick version is also available if longevity is a priority.

    What Customers Are Saying: Sixteen reviewers have given this stone an average of nearly five stars, with consistent praise for cutting speed, flatness retention, and the no-soak convenience. One experienced sharpener who owns eight Shapton GlassStones across the full grit range called this and the 2000 the three stones the line is known for and described it as a must-buy for anyone building a Shapton kit. Another reviewer noted it leaves a surprisingly light and even scratch pattern for a coarse stone, clean enough to jump directly to 2000 or 3000 grit without an intermediate step. Multiple reviewers use it on woodworking tools and chisels as well as kitchen knives. The one lower rating cited a preference for other coarse stones but praised the compact size as a genuine advantage - a fair point on both counts.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface; the GlassStone system is designed to be used with the DGLP flattening plate. Store dry between sessions. Handle with reasonable care - the tempered glass backing is significantly more resistant to breakage than standard ceramic stones but is not indestructible. Spots or uneven color on the surface are normal and do not affect performance.

    &&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-500-grit-sale-40.png&&&5&&&||&&&||&&&||@@@ shgl6k&&&50503&&&Shapton GlassStone 6,000 Grit&&&The 6000 grit GlassStone is the finishing stone the CKTG staff reach for when sharpening customers’ knives in the office. That is a meaningful endorsement - when people who sharpen knives daily and have access to every stone on the site choose a stone for their own bench work, it tells you something about how it performs under real use conditions. At 6000 grit you are in finishing territory, producing a near-mirror polish that still retains enough tooth to cut food efficiently. This is the right stopping point for Japanese kitchen knives that you want refined but not passive - a polished edge with some bite left in it.

    The 6000 sits above the 4000 in the Shapton GlassStone lineup and below the 8000 and 16000. In a 500-1000-4000-6000 progression it serves as a refined finishing step that takes the 4000 grit surface to a noticeably higher polish without the time investment of an 8000 or the specialization of an ultra-fine stone. For most kitchen knives and everyday maintenance sharpening, this is where many experienced sharpeners stop. The same GlassStone construction throughout - hard abrasive bonded to tempered glass, splash and go, fast-cutting relative to its grit, wearing slowly, and maintaining a flatter surface over time than softer finishing stones at comparable grits.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.​​​​​​​​​​​​​​​​&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-6000-grit-96.png&&&0&&&||&&&||&&&||@@@ shgl80gr&&&50203&&&Shapton GlassStone 8,000 Grit&&&Straight razor users consider 8000 grit the minimum for a comfortable shave - an edge refined enough to glide without drag. That standard translates directly to kitchen knives: at 8000 grit you are producing a highly polished edge that cuts with exceptional smoothness and clarity. It is the highest grit stone in the CKTG recommended Shapton Glass progression, sitting above the 4000 as an optional final step for those who want a more refined finish before moving to a strop. For most double bevel kitchen knives, this is the last stone you need.

    What makes the GlassStone 8000 stand out at this grit level is that it still cuts quickly. Most stones at 8000 grit move slowly - the abrasive is fine enough that metal removal takes significant time. The Shapton GlassStone hardness means it cuts more efficiently at this refinement level than softer alternatives, which translates to a faster session and a more consistent result. Splash and go - no soaking - and the tempered glass backing keeps it flat and light. One experienced reviewer who owns the full progression of Shapton GlassStones uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on a 1 micron or finer compound. That is a practical, well-reasoned approach many experienced sharpeners share.

    What Customers Are Saying: Six of seven reviewers gave five stars, with consistent praise for cutting speed, ease of use in a professional kitchen setting, and the quality of the polished edge. One reviewer who was initially hesitant about the thin stone discovered it cuts faster than expected and stays flat more easily than conventional water stones. A professional cook called it fantastic and easy to use splash and go in a restaurant. An experienced sharpener who owns the full Shapton Glass progression uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on 1 micron or finer compound. The one lower rating acknowledged the stone as compact and useful for a travel kit while preferring other options in this grit range for dedicated polishing work.


    Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-8000-grit-243.png&&&4.5&&&||&&&||&&&||@@@ shglfiho&&&50300&&&Shapton GlassStone Field Holder&&&The Shapton Field Holder is a compact and lightweight stand designed for sharpening on the go. It doubles as a protective case, allowing you to store and carry up to three Shapton Glass stones securely inside the base. Flip it over and it becomes a stable platform that brings your stone up to a comfortable working height.

    The holder grips Shapton Glass stones firmly and gives you a solid surface whether you are sharpening at home, at work, or out in the field. It is a great match for anyone building a travel-friendly sharpening kit or looking for a simple, clean setup for their Glass stones.

    Please note: this holder fits Shapton Glass stones only and is not compatible with Shapton Professional stones.

  • Specifications
  • Weight: 650 g (approx)
  • Stone compatibility: Shapton Glass stones
  • Storage capacity: Holds three Glass stones inside
  • Working height: Approximately 60 mm when used as a base
  • Material: Durable molded resin with rubber feet
  • Use: Storage, transport, and sharpening base&&&&&&57.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-sale-50.png&&&4.5&&&||&&&||&&&||@@@ shaptonpro320x&&&K0709&&&Shapton Pro Blue 320 Grit&&&A favorite among sharpeners across many mediums, the Shapton Professional series is designed with speed and durability in mind. Non-absorbent, these stones are splash and go, not requiring any soaking. In addition, we find they cut very quickly and, while they are harder stones, they provide very good feedback. Each stone in the Professional series comes with a slotted storage box which conveniently doubles as a stone holder.

    The Shapton Pro 320 grit stone is quite versatile as it can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like Powder Metal variants. These stones measure 8.25” x 2.75” each.&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-blue-320-grit-70.png&&&4.5&&&||&&&||&&&||@@@ shpro20&&&K0703&&&Shapton Pro Green 2,000 Grit&&&Like the rest of the Shapton Professional series, this 2000 grit synthetic stone is hard, cuts quickly, and is splash and go. This particular choice is an excellent stone prior to finishing in a sharpening progression. Indeed, some sharpeners will not go beyond this stone due to the refined, yet toothy, edge that can be achieved through polishing strokes after burr formation. The stone is also frequently followed by light work with a Shapton Pro 5000 or 8000 grit stone for a bit of extra refinement when used on kitchen knives. A storage box that doubles as a stone holder is included by the maker. These stones measure 8.25” x 2.75” each.

    We are an authorized dealer of Shapton and buy these stones directly from the factory in Japan. We ship these stones and service them from our office in Madison, WI.

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-green-2000-grit-78.png&&&4.5&&&||&&&||&&&||@@@ shpro80&&&K0710&&&Shapton Pro Melon 8,000 Grit&&&Shapton Professional Stones are widely regarded as some of the most consistent and dependable sharpening stones on the market. Designed with hardness and speed in mind, these synthetic stones cut quickly while maintaining excellent wear resistance. They are also splash-and-go, meaning there is no soaking required — just add water and start sharpening.

    Each stone in the Professional lineup is engineered for a specific role, from repairing chips and reshaping edges to fine polishing and razor finishing. This carefully structured range makes the Shapton Pro series a go-to choice for both professionals and serious home cooks who want reliable performance and predictable results.

    The Shapton Pro 8000 grit offers a higher level of refinement than the 5000 grit, making it a popular finishing stone for kitchen cutlery and a valuable mid-point in straight razor progression. It also works well in edge-trailing and stropping applications for ongoing knife maintenance. These stones measure 8.25 inches x 2.75 inches each.

    Ships from Madison, WI.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-melon-8000-grit-48.png&&&5&&&||&&&||&&&||@@@ shpro10&&&K0702&&&Shapton Pro Orange 1,000 Grit&&&We are now purchasing and importing these stones directly from Shapton in Japan and are a registered distributor for them. We will be providing warranty support if you have issues with them. The name of the Pro stones is Kuromaku Professional and these are the same stones as the old Shapton Professionals.

    One of the most highly regarded series of synthetic stones on the market, the Shapton Professional line is designed with speed and ease of use in mind. The stones cut very quickly and require no soaking, simply splash and go. Combined with very good feedback, high levels of refinement at their given grit rating, and resistance to wear and dishing, it is no wonder Shapton Pro stones are some of our top sellers. Shapton includes a very handy case with each stone that can double as a stone holder.

    The 1000 Grit Pro is considered medium grit and is an excellent stone to start most maintenance edge work with and is also an indispensable transition stone between edge setting and polishing grits in a full progression.

    This stone measures 8.25” x 2.75”.&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-orange-1000-grit-47.png&&&5&&&||&&&||&&&||@@@ shaptonpro1&&&K0707&&&Shapton Pro Sky 1,500 Grit&&&The Shapton Professional series of stones is designed to provide a quick cutting, splash and go sharpening experience without compromising on the quality of edge achieved at various grit levels. These qualities, along with the high level of wear resistance exhibited by the Shapton Pro line, make the stones one of the best reviewed series on our site.

    The 1500 grit Shapton Pro is a user favorite in kitchen knife progressions. Many experienced sharpeners enjoy this stone at the end of a full progression, just prior to a higher grit finishing work. While results will vary by steel and the treatment that the steel receives, the 1500 grit Shapton Pro is usually described as providing the right balance of refinement and tooth for most kitchen applications. These stones measure 8.25” x 2.75” each.

    *Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.

    &&&&&&48&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-sky-1500-grit-50.png&&&5&&&||&&&||&&&||@@@ shpro50&&&K0704&&&Shapton Pro Wine 5,000 Grit&&&Shapton Professional stones are highly regarded for the speed at which they cut, resistance to dishing and wear, and the splash and go characteristics associated with this ceramic medium. Fairly hard, these stones provide excellent feedback and achieve very nice levels of finish in the medium and higher grits.

    The Shapton Pro 5000 grit stone is an excellent choice as a finishing stone while sharpening kitchen knives or a transition stone during a razor progression. Like the rest of the series, this stone comes with a slotted storage case for uniform drying which also doubles as a stone holder. These stones measure 8.25†x 2.75†each.

    *Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-wine-5000-grit-50.png&&&5&&&||&&&||&&&||@@@ shpro15gr&&&K0705&&&Shapton Pro Yellow 12,000 Grit&&&Shapton developed their incredibly popular Professional series of sharpening stones with speed, ease of use, and durability in mind. The stones cut and polish quickly, require no soaking or immersion, and provide good feedback during edge development. This series comes with a very handy storage box that doubles as a stone holder for use when a full sharpening set-up is not on hand.

    The Shapton Pro 12K grit stone will provide a highly refined, mirror finish to most edges. This stone will be most appropriate for use on razors or for very, very light finishing applications on certain kitchen steels. These stones measure 8.25” x 2.75” each.

    We are an authorized dealer for Shapton in the USA, and we are shipping them from our office in Madison, WI.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-yellow-12000-grit-79.png&&&5&&&||&&&||&&&||@@@ shpr15kfored&&&EPSP15K&&&Shapton Professional 15K For the Edge Pro Closeout&&&Shapton Professional 15K For the Edge Pro (these were called 15K by the previous US distributor but Shapton now calls them 12K and they're the same stones). The Shapton Professional series has a large following and we were fortunate enough to persuade the factory in Japan to make these custom sized stones to fit the Edge Pro. We're the only ones they cut these stones for at the factory for better cuts and accuracy. We highly recommend these excellent stones compared to the stock edge pro stones. Try one and you'll see why they're universally loved by knife sharpeners around the world.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-closeout-78.png&&&5&&&||&&&||&&&||@@@ shro10gr&&&60216&&&Shapton RockStar 1000 Grit&&&Shapton RockStar 1000 Grit Sharpening Stone (White Alumina – WA)

    The Shapton RockStar series is engineered for fast, efficient sharpening with excellent feedback and long-term durability. These stones feature a high abrasive concentration that sharpens quickly while maintaining a controlled, predictable feel on the blade.

    The 1000 grit RockStar is the true workhorse of the series and the most commonly used stone in any sharpening progression. It excels at refining edges after coarse stones, removing minor edge damage, and producing a sharp, highly usable edge suitable for most kitchen tasks. The cutting action is powerful enough to handle hard steels while still delivering a clean, uniform finish.

    RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. Shapton’s advanced bonding technology provides outstanding durability, helping the stone stay flat longer and maintain a consistent surface that improves efficiency and sharpening enjoyment.

    With a solid 10 mm thickness, the RockStar series offers a lighter, more compact profile than Shapton’s thicker Kuromaku stones while preserving the speed, precision, and reliability that Shapton is known for. An optional stainless-steel case (sold separately) offers safe, elegant storage and fits seamlessly into any sharpening setup.

    Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive that delivers clean cutting action, excellent tactile feedback, and balanced wear across both carbon and stainless steel blades.

    Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.

  • Brand: Shapton
  • Series: RockStar
  • Grit: 1000
  • Abrasive Type: White Alumina (WA)
  • Stone Type: Splash-and-Go
  • Length: 210 mm
  • Width: 70 mm
  • Thickness: 10 mm
  • Case: None (stainless-steel case optional)
  • Made in Japan&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-ceramic-sharpening-stone-48.png&&&0&&&||&&&||&&&@@@ shro20grcesh&&&60316&&&Shapton RockStar 2000 Grit&&&Shapton RockStar 2000 Grit Sharpening Stone (White Alumina – WA)

    The Shapton RockStar series is designed for fast, precise sharpening with excellent feedback and long-lasting performance. Built with a high abrasive concentration and advanced bonding technology, these stones deliver consistent results while maintaining a controlled, refined feel on the blade.

    The 2000 grit RockStar is an ideal refinement stone that bridges the gap between medium and fine sharpening. It removes the scratch pattern left by 1000 grit stones while further strengthening and smoothing the edge. The result is a noticeably sharper, cleaner edge with improved bite and edge stability, well suited for most kitchen knives.

    Despite its refined finish, the RockStar 2000 maintains strong cutting power and performs well even on harder steels. It delivers a delicate, uniform finish without feeling slow or muddy, making it a pleasure to use for extended sharpening sessions.

    RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The durable 10 mm construction helps the stone stay flat longer and ensures reliable performance over time. An optional stainless-steel case (sold separately) provides safe, attractive storage and complements any sharpening setup.

    Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.

    Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.

  • Brand: Shapton
  • Series: RockStar
  • Grit: 2000
  • Abrasive Type: White Alumina (WA)
  • Stone Type: Splash-and-Go
  • Length: 210 mm
  • Width: 70 mm
  • Thickness: 10 mm
  • Case: None (stainless-steel case optional)
  • Made in Japan&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-2000-grit-ceramic-sharpening-stone-74.png&&&0&&&||&&&||&&&@@@ shro320grces&&&60315&&&Shapton RockStar 320 Grit&&&Shapton RockStar 320 Grit Sharpening Stone (White Alumina – WA)

    The Shapton RockStar series is designed for fast, efficient sharpening with excellent feedback and durability. These stones feature a high abrasive content that cuts quickly, allowing you to form an edge in minimal time while maintaining excellent control.

    The 320 grit RockStar is ideal for repair work, thinning, and setting a new bevel on dull or damaged knives. It removes material efficiently without feeling overly aggressive, making it a dependable coarse stone for both professionals and serious home sharpeners.

    Unlike traditional soaking stones, Shapton RockStar stones are splash-and-go. Simply add water and start sharpening immediately. The stone’s advanced bonding technology helps regulate abrasive release, reducing wear and ensuring consistent performance over time.

    The RockStar series features a solid 10 mm thickness and is available either as a standalone stone or paired with a stainless-steel case (sold separately). Compared to the thicker Kuromaku line, RockStar stones offer a lighter, more compact profile while preserving Shapton’s renowned sharpening speed and precision.

    Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action and balanced wear, especially well-suited for carbon and stainless steels.

    Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.

  • Brand: Shapton
  • Series: RockStar
  • Grit: 320 (40 micron class)
  • Abrasive Type: White Alumina (WA)
  • Stone Type: Splash-and-Go
  • Length: 210 mm
  • Width: 70 mm
  • Thickness: 10 mm
  • Case: None (stainless-steel case optional)
  • Made in Japan&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-320-grit-ceramic-sharpening-stone-74.png&&&0&&&||&&&||&&&@@@ shro40grcesh&&&60117&&&Shapton RockStar 4000 Grit&&&Shapton RockStar 4000 Grit Sharpening Stone (White Alumina – WA)

    The Shapton RockStar series is engineered to deliver fast, precise sharpening with excellent feedback and long-term durability. These stones combine a high abrasive concentration with advanced bonding technology, producing consistent results and a refined sharpening experience.

    The 4000 grit RockStar is a fine sharpening stone designed to refine and polish an already well-shaped edge. It effectively removes the scratch pattern left by 2000 grit stones while enhancing edge smoothness, sharpness, and cutting precision. The resulting edge is clean, crisp, and highly versatile for everyday kitchen use.

    Despite its fine grit rating, the RockStar 4000 maintains strong cutting efficiency and works confidently on both carbon and stainless steels, including harder blades. It produces a delicate, uniform finish without sacrificing feedback or control.

    RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The solid 10 mm construction helps the stone stay flat longer and maintain a consistent surface. An optional stainless-steel case (sold separately) offers safe, elegant storage and complements any sharpening setup.

    Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive valued for clean cutting action, excellent tactile feedback, and balanced wear across a wide range of blade steels.

    Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.

  • Brand: Shapton
  • Series: RockStar
  • Grit: 4000
  • Abrasive Type: White Alumina (WA)
  • Stone Type: Splash-and-Go
  • Length: 210 mm
  • Width: 70 mm
  • Thickness: 10 mm
  • Case: None (stainless-steel case optional)
  • Made in Japan&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-4000-grit-ceramic-sharpening-stone-97.png&&&5&&&||&&&||&&&@@@ shro500grces&&&60116&&&Shapton RockStar 500 Grit&&&Shapton RockStar 500 Grit Sharpening Stone (White Alumina – WA)

    The Shapton RockStar series delivers powerful sharpening performance with excellent control, making it an outstanding choice for both professionals and serious home sharpeners. Designed with a high abrasive concentration, these stones cut quickly while maintaining a refined, predictable feel on the blade.

    The 500 grit RockStar strikes an ideal balance between fast material removal and control. It is well suited for establishing a fresh edge, light repair work, and refining scratch patterns after coarse stones. Despite its strong cutting power, it delivers a delicate, uniform finish that prepares the edge beautifully for mid and fine grit progression.

    RockStar stones are splash-and-go, requiring no soaking. Simply add water and start sharpening immediately. Shapton’s advanced bonding technology ensures outstanding durability, keeping the stone flat longer and maintaining a consistent surface for efficient, repeatable results.

    With a solid 10 mm thickness, the RockStar series offers a lighter, more compact alternative to Shapton’s thicker Kuromaku stones while preserving the brand’s hallmark sharpening speed and precision. An optional stainless-steel case (sold separately) provides elegant, secure storage and complements any sharpening setup.

    Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.

    Care Instructions: Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.

  • Brand: Shapton
  • Series: RockStar
  • Grit: 500
  • Abrasive Type: White Alumina (WA)
  • Stone Type: Splash-and-Go
  • Length: 210 mm
  • Width: 70 mm
  • Thickness: 10 mm
  • Case: None (stainless-steel case optional)
  • Made in Japan&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-500-grit-ceramic-sharpening-stone-72.png&&&5&&&||&&&||&&&@@@ shshpo&&&50000&&&Shapton Sharpening Pond&&&Sharpening can be a messy undertaking. Even with splash-and-go stones like Shapton ceramic water stones, water puddles around the work area and mud from the stone and steel swarf can stain porous surfaces. Clean-up can be time consuming and frustrating, making sharpening a decidedly unrewarding exercise. The Shapton Sharpening Pond is made with high quality materials to give a dedicated, enclosed area for sharpening. The base is water tight and constructed of rubber walls with a textured glass bottom. The pond ensures that stone holders have a secure platform to rest on and the flotsam and jetsam of sharpening stays put for easy cleanup.

    &&&&&&231&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-pond-99.png&&&5&&&||&&&||&&&||@@@ shshstho&&&50200&&&Shapton Sharpening Stone Holder&&&The Shapton Stone Holder is an excellent addition to any Shapton Glass set of sharpening stones. The base’s slip-resistant feet make for a stable sharpening surface while the added height is more ergonomic and affords additional knuckle clearance. The base is sized to work with the Shapton Sharpening Pond for easier clean up and also pairs with the Shapton Glass Diamond Lapping Plate for flattening dished stone surfaces. As freehand sharpening causes fatigue while rewarding consistency, making the workstation more ergonomic is an often overlooked way to improve the effectiveness of sharpening sessions--but not in this case.

    It measures 10 inches long, 3 3/8 inches wide and 2 1/4 inches tall and weighs a hefty 4.5 pounds.

    &&&&&&116&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-stone-holder-99.png&&&5&&&||&&&||&&&||@@@ shsthorebox&&&SHAC30&&&Shapton Stone Holder Replacement Box&&&This box is made by Shapton to contain the Shapton Pro Stones and it's the original. It's got a unique design that has slots in the bottom to drain any water and it also helps air dry the stone. Also, the top when closed has a lip around the outside and it has rubber feet on the bottom which allows you to make a very nice stone holder out of the box.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-stone-holder-replacement-box-213.png&&&5&&&||&&&||&&&||@@@ shbl&&&EPBlank&&&Sharpening Blanks&&&The polishing tapes feature sticky backs and mount on to the Sharpening/Polishing Tape Blank so they can used in the machine, just like the stones.

    Please choose the type of blank you want. The thick ones are meant to be used with the fine tapes and the thin blanks are meant for the replacement stones.&&&"Choose Size" "Thin For Stones" "Thick For Tapes (+2.50)"&&&6.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sharpening-blanks-141.png&&&4&&&||&&&||&&&||@@@ shkoasgy21&&&SKAS-G210&&&Shibata AS Gyuto 210mm&&&Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of AS knives. His knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.

    The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble knife. This knife is almost like a scaled down version of his KS clone, and as such boasts a slim profile, shorter blade height and a thin, finely crafted tip. The grinds are really well executed and his attention to details in design and construction are what we love to see in a blacksmith's work.

    The Shibata AS Gyuto is an easy-to-maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting. Each knife comes with a very well-made octagonal handle with pakka wood ferrule.

  • Maker: Takayuki Shibata
  • Brand: AS
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super Steel)
  • Edge Grind: Even (See Choil Shot)
  • Handle: Octagonal Rosewood
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (142 g)
  • Blade Length: 212 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-gyuto-210mm-130.png&&&4.5&&&||&&&||&&&|kika21gy|@@@ koasgy24&&&SKAS-G240&&&Shibata AS Gyuto 240mm&&&We asked Shiba to offer us his interpretation of the classic French profile chef knife, a shape that became famous before he was born! He decided to make this knife from Aogami Super high carbon steel. This is the first of his blades that we have sold made from this steel. His usual fare is knives forged from R2.

    The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle.

  • Maker: Takayuki Shibata
  • Brand: Kotetsu AS
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super Steel)
  • Edge Grind: Even (See Choil Shot)
  • Handle: Octagonal Rosewood
  • Ferrule: Black Pakka Wood
  • Weight: 6.1 oz (174 g)
  • Blade Length: 244 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Photos by Gustavo Bermudez&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-gyuto-240mm-141.png&&&5&&&||&&&||&&&||@@@ shaspe13&&&SKAS-P135&&&Shibata AS Petty 135mm&&&Takayuki Shibata is one of our favorite blacksmiths and he is turning out some really well-crafted and thought-out blades. Shibata-san lives and works in a suburb of Hiroshima. He is becoming very well known in the knife world for his laser thin, hammer forged knives that have excellent grinds and outstanding out of the box sharpness.

    This is certainly the case with this lovely little petty knife. Everything about it screams quality, combined with purity of form and function. The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble blade.

    The Shibata AS Petty is a beautiful workhorse, both in terms of versatility and durability. It is a very thin blade which results in a light and responsive knife. Small ingredients, herbs, filleting jobs, and intricate food preps will be handled with the utmost control. It is an easy to maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting.

    Each knife comes with a very well-made octagonal handle with a pakka wood ferrule.

  • Maker: Shibata San
  • Location: Fukui City
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Weight: 2.2 oz (62 g)
  • Blade Length: 140 mm
  • Total Length: 266 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-petty-135mm-339.png&&&5&&&||&&&||&&&@@@ shkoasbu16&&&SKAS-S165&&&Shibata AS Santoku 165mm&&&Takayuki Shibata is a young blacksmith who lives and works out of his shop in Fukuyama City, a suburb of Hiroshima, Japan. Shibata-san is becoming very well known in the knife world for his laser thin, hammer forged knives that boast some excellent grinds and outstanding out-of-the-box sharpness.

    The Shibata AS Santoku is made from Aogami Super steel with a soft stainless steel cladding that has a really nice, smooth finish. Shibata-san hammer forges these knives using the san-mai technique of laminating. San-mai roughly translates to three flat objects. The outer layer, or jigane, is only applied to each blade face. It does not wrap over the spine. While the hagane (inner core) is reactive, the stainless cladding reduces the work needed to maintain the blade and prevent corrosion.

    The santoku knife is probably the Japanese knife that is most established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and chef knife versatility. These particular knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.

  • Maker: Takayuki Shibata
  • Location: Fukuyama City, Hiroshima Prefecture, Japan
  • Brand: Shibata AS
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super Steel)
  • HRC: 62+
  • Type: Santoku
  • Edge Grind: Even (See Choil Photo)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.4 oz (126 g)
  • Blade Length: 168 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-santoku-165mm-7.png&&&5&&&||&&&||&&&@@@ shkar2gy211&&&SKR2-KashG210&&&Shibata Kashima R-2 Gyuto 210mm&&&Rarely does a new knife arrive with the level of anticipation we’ve seen for the Shibata Kashima R-2 Gyuto 210mm. From the moment we first discussed this project, it was clear this knife would resonate with cooks who appreciate classic design paired with modern Japanese performance.

    For years, we’ve admired the elegant profile and cutting dynamics of traditional French Sabatier-style chef knives. Their long, gently curved edge, balanced tip, and smooth glide through food make them remarkably versatile tools for everyday prep. That timeless silhouette has inspired countless interpretations over the decades, with only a select few achieving near cult-like status among knife enthusiasts.

    We wanted to explore what would happen if that iconic shape were reimagined through the lens of modern Japanese craftsmanship. To do that, we turned to one of our favorite makers and asked him to create his own interpretation—one that respected the original geometry while elevating performance to the highest level.

    The result is the CKTG-exclusive Shibata Kashima R-2 Gyuto, a knife that blends timeless proportions with cutting-edge materials and meticulous handwork. The blade is hammer forged using a san mai construction, featuring an R-2 powdered stainless steel core clad in softer stainless steel for added strength, stability, and ease of maintenance.

    R-2 powdered stainless steel is prized for its exceptionally fine grain structure, allowing it to take a remarkably sharp, refined edge. Just as importantly, it offers outstanding edge retention, making this knife ideal for long prep sessions without frequent touch-ups on the stone.

    Shibata-san is also an excellent sharpener, and each knife is finished with great care. Right out of the box, the Kashima gyuto feels thin, precise, and exceptionally smooth through food, delivering the kind of cutting performance that immediately inspires confidence on the board.

    The name “Kashima” comes from a famed Japanese naval vessel, admired for its sleek, modern design and its ability to cut cleanly through the sea with speed and grace. That same character defines this gyuto in use—fast, balanced, and effortlessly controlled.

  • Brand: Kashima
  • Maker: Takayuki Shibata
  • Region: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: R-2 Powdered Stainless
  • Cladding: Stainless
  • HRC: 62
  • Edge Grind: Even (see choil shot)
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.2 oz (120 g)
  • Blade Length: 212 mm
  • Total Length: 349 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-210mm-305.png&&&5&&&||&&&||&&&|kika21gy|@@@ shkar2gy24&&&SKR2-KashG240&&&Shibata Kashima R-2 Gyuto 240mm&&&Shibata Kashima R-2 Gyuto 240mm. Rarely has a new knife to our store been received with such anticipation as the Shibata Kashima R-2 Gyuto 240mm. We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise.

    So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.

    Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife.

  • Brand: Kashima
  • Maker: Takayuki Shibata
  • Region: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: R-2 Powdered Stainless
  • Cladding: Stainless
  • HRC: 62
  • Edge Grind: Even (See Choil Photo)
  • Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.3 oz (150 g)
  • Blade Length: 244 mm
  • Total Length: 394 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-240mm-165.png&&&5&&&||&&&||&&&||@@@ shknst&&&ShibaSticker&&&Shibata Knives Sticker&&&This Shibata knives sticker measures 3" in diameter.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-sticker-121.png&&&0&&&||&&&||&&&||@@@ shkor2bobu21&&&SKR2-BossBunka&&&Shibata Koutetsu R-2 Boss Bunka 225mm&&&The Shibata Koutetsu R2 Migaki Boss Bunka 225mm represents the extreme end of modern Japanese knife performance, where precision grinding, advanced powdered steel, and obsessive attention to geometry come together in a remarkably refined cutting tool. Made by Takayuki Shibata in Sakai, Japan, this knife reflects decades of experience specializing in ultra-thin, high-performance blades designed for professional kitchens. Shibata-san is widely respected for his heat treatment, sharpening, and grind work, and the Koutetsu line has earned a reputation worldwide as one of the benchmark “laser” knife series for cooks who prioritize cutting feel above all else. Forged from SG2 (R2) powdered stainless steel, the blade is hardened to the low 60s HRC, delivering outstanding edge retention, excellent edge stability, and a crisp, responsive feel on the board that experienced users immediately recognize.

    R2 powdered steel is particularly well suited to Shibata-san’s approach. Its fine, uniform grain structure allows the blade to be ground extremely thin behind the edge while maintaining strength and durability when used properly. The result is a knife that takes an exceptionally keen edge, holds that edge through long prep sessions, and sharpens cleanly on water stones when maintenance is required. Stainless cladding simplifies care and reduces reactivity, making this knife practical for daily professional use as well as for serious home cooks who want elite performance without carbon steel maintenance. The migaki finish keeps the blade clean and understated, emphasizing function and geometry rather than decoration, while still showing the precision of the grind work along the blade road.

    The “Boss Bunka” profile pushes the traditional bunka design into a more powerful, versatile format. With its generous blade height and long, usable edge length, this knife combines the flat-edge efficiency of a nakiri with the all-purpose utility of a santoku, while the sharply defined k-tip adds a level of precision normally associated with smaller petty knives. The pointed tip excels at scoring proteins, trimming silverskin, breaking down vegetables, and performing detailed work such as cross-hatching eggplant, mushrooms, or squash. The extended edge length and tall blade provide excellent knuckle clearance and stable board contact, making the knife feel confident and controlled even during fast, repetitive prep.

    Despite its size, the Boss Bunka remains remarkably light and agile in hand. At just over six ounces, it feels fast and responsive, with balance that encourages a relaxed grip and precise control. The thin grind and minimal wedging allow the blade to glide effortlessly through dense produce with minimal resistance, reducing fatigue during long cutting sessions. Push cuts, glide cuts, and tip work all feel natural, and the knife rewards good technique with exceptional performance. This is a knife designed to disappear in use, allowing the cook to focus entirely on the task at hand rather than fighting the blade.

    Fit and finish are hallmarks of the Koutetsu line, and this knife is no exception. The spine and choil are carefully polished for comfort, an important detail for cooks who use a pinch grip for extended periods. There are no sharp edges or hot spots, and the transition between blade and handle is clean and well executed. The octagonal rosewood handle provides a traditional Japanese feel with excellent grip security, complementing the lightweight blade and maintaining balance without adding unnecessary mass. Every detail reflects Shibata-san’s philosophy of precision, restraint, and performance-driven design.

    The name “Koutetsu,” meaning ironclad, references Japan’s first ironclad warship and serves as a metaphor for the knife’s character: modern materials, advanced engineering, and uncompromising performance. While these knives appear minimalist at first glance, they are the result of highly intentional design choices, refined through years of feedback from professional chefs around the world. The Boss Bunka, in particular, has become a favorite among cooks who want one knife that can handle a wide range of prep tasks while delivering the cutting feel of a true laser.

    Availability Note:These knives are new to our site and we usually only receive a handful at a time. Please enter your email on this page if you would like to be notified of future availability or updates. If the knife is in stock, do not wait to purchase--they sell out fast!

    Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block to protect the edge. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.

    We do not currently carry a wooden saya that fits this knife.

  • Maker: Takayuki Shibata
  • Location: Fukuyama, Japan
  • Type: Tall and Long Bunka
  • Blade Finish: Kasumi
  • Construction: San Mai, Hammer Forged
  • Steel: SG2 (R2) powdered stainless, stainless clad
  • Hardness: ~62–63 HRC
  • Weight: 6.2 oz (178 g)
  • Blade Length: 225 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 59 mm
  • Bevel: Double (50/50)
  • Handle: Octagonal Rosewood&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-boss-bunka-225mm-2.png&&&0&&&||&&&||&&&@@@ shkobu17&&&SKR2-B185&&&Shibata Koutetsu R-2 Bunka 185mm&&&Takayuki Shibata is widely regarded as one of the finest sharpeners working in Japan today, and the knives produced in his small workshop outside Hiroshima are a direct reflection of that skill. The Shibata Koutetsu line is built around extreme precision: ultra-thin grinds, carefully controlled heat treatment, and meticulous attention to fit and finish. These knives are often described as “lasers” for good reason — they are designed to minimize resistance, maximize sharpness, and deliver an exceptionally refined cutting feel that experienced cooks immediately recognize. Making knives this thin requires absolute confidence in steel selection, geometry, and sharpening, and Shibata-san excels in all three areas.

    The blade is forged from SG2 (R2) powdered stainless steel, a high-performance alloy prized for its fine, uniform grain structure and ability to support very acute edge angles. When properly heat treated, R2 offers an outstanding balance of edge retention, sharpness, and corrosion resistance. Shibata-san hardens this steel to approximately 62–63 HRC, allowing the knife to take a remarkably keen edge while maintaining stability when used correctly. The stainless cladding adds toughness and simplifies maintenance, making this knife suitable for daily professional use as well as for serious home cooks who want top-tier performance without the upkeep of carbon steel.

    Fit and finish on this knife are exceptional and reflect Shibata-san’s detail-oriented approach. The blade faces feature a subtle textured finish that helps reduce friction and food sticking during prep, while the spine is finished to a high mirror polish. This polished spine improves comfort in a pinch grip and increases tactile feedback, enhancing control and safety during fast or extended cutting sessions. The transitions between blade and handle are clean and precise, with no sharp edges or hot spots, reinforcing the refined, purpose-built feel of the knife.

    The bunka profile combines compact dimensions with impressive versatility. Its relatively tall blade provides excellent knuckle clearance, while the mostly flat edge profile is ideal for push cutting and efficient vegetable prep. The sharply pointed k-tip, a signature element of Shibata-san’s designs inspired by the bow of Japan’s first ironclad warship, excels at detail work, scoring, trimming, and precise cuts in tight spaces. Balanced, agile, and highly responsive, this bunka is a superb all-around knife for cooks who value control, speed, and precision as much as raw cutting performance.

    Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.

  • Blade length: 185 mm
  • Total length: 330 mm
  • Blade height: 53 mm
  • Steel: SG2 (R2) powdered stainless, stainless clad
  • Hardness: ~62–63 HRC
  • Spine thickness at base: 2.0 mm
  • Weight: 4.9 oz (138 g)
  • Bevel: Double (50/50)
  • Maker: Shibata San
  • Location: Fukuyama City
  • Construction: Hammer forged, san mai&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-bunka-185mm-136.png&&&5&&&||&&&||&&&@@@ shkogy21&&&SKR2-G210&&&Shibata Koutetsu R-2 Gyuto 210mm&&&The Shibata Koutetsu line of R-2 knives are made by young bladesmith Takayuki Shibata out of his shop in Fukuyama City, Hiroshima, Japan. His first line of kitchen knives have a very distinctive design philosophy which can best be explained by the master himself:

    "In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken."

    Shiba makes use of the popular R-2 powdered stainless steel alloy to fashion the jigane (inner layer) which then receives a hagane (outer layer) of a softer stainless steel. A lovely hand-executed rough finish is applied to this layer to aid in food release, especially in items with a high water content.

    These laser-like blades are finished to the highest standards and then matched to a lovely octagonal jarrah wood handle and pakka wood ferrule.

    If you look at the 4th photo you can see a carrot sliced on the right was cut by a good, but ordinary, kitchen knife. The slice on the left was cut by a Shibata Koutetsu.

    We think Shibata-san is really onto something, and we think you might agree!

  • Weight: 4.9 oz (140 g)
  • Blade Length: 215 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm
  • NO BONES OR FROZEN FOODS
  • Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-gyuto-210mm-144.png&&&5&&&||&&&||&&&||@@@ shkor2gy24&&&SKR2-G240&&&Shibata Koutetsu R-2 Gyuto 240mm&&&R-2 steel is manufactured by the Kobelco Steel Company. It is a powdered steel which exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. The same steel can be found in other knives but it is called SG-2. These are the same alloys but the SG-2 brand is resold and rebranded by Takefu Specialty Steels. We don't have a saya that fits this knife.

    Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu knives. Kotetsu translates to "ironclad," which was the name given to the first ironclad battleship in the Japanese Navy. It had a very distinctive pointed bow, which allowed it to carve through water with ease and efficiency.

    This is the basic mantra of his knives. They are made very thin -- laser thin. They are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are of the very highest standards. The sides of the knife have a rough finish to reduce friction between the food and the blade. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.

    The final word on these unique and beautiful knives belongs to the master. "In my kitchen and in my workshop, I am always thinking about you, my customer. I hope that my knives will surprise and delight you. May your cooking life be enriched! With loving thanks from my kitchen to yours." -Shiba

  • Maker: Shibata San
  • Location: Fukuyama City
  • Construction: Hammer Forged, San Mai
  • Steel: R2
  • Weight: 6.2 oz
  • Blade Length: 250 mm
  • Total Length: 386 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • NO BONES OR FROZEN FOODS
  • Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-gyuto-240mm-133.png&&&5&&&||&&&||&&&||@@@ shkor2ko13&&&SKR2-KB135&&&Shibata Koutetsu R-2 Ko-Bunka 135mm&&&We are proud to offer the first knives designed and crafted entirely by Takayuki Shibata of Fukuyama City, Hiroshima. The Shibata Koutetsu line represents Shibata-san’s personal vision of modern Japanese knife performance, combining advanced powdered steel, extreme precision grinding, and exceptional fit and finish. Each knife is forged with an SG2 (R2) powdered stainless steel core, clad in a softer stainless steel for added toughness and ease of maintenance. Heat treated to approximately 62–63 HRC, this steel combination delivers outstanding edge retention, excellent edge stability, and a sharpening experience that is far more forgiving than many steels at similar hardness levels.

    This Ko-Bunka is a compact, highly refined example of what has made the Koutetsu line so respected among professional cooks and serious enthusiasts. The blade is ground extremely thin with a largely consistent spine thickness that carries nearly to the tip, creating a true laser profile that excels at clean, low-resistance cutting. Despite its short length, the knife offers generous blade height for knuckle clearance and confident board contact. The distinctive pointed tip, a signature of Shibata-san’s work, is inspired by the bow of Japan’s first ironclad warship and provides exceptional precision for detail work, scoring, trimming, and controlled tip cuts.

    Fit and finish on this knife are exceptional, even by high-end Japanese standards. The spine features a high mirror polish, improving comfort in a pinch grip while also increasing friction between the fingers and blade for better control and safety during fast prep. Balance is light and neutral, allowing the knife to feel effortless and responsive in hand. The compact “ko” bunka format makes this knife extremely nimble and quick, ideal for cooks who value speed, precision, and control in a smaller package. Combined with its laser grind and superb out-of-the-box edge, this Ko-Bunka delivers cutting performance that belies its size and rewards good technique with effortless results.

    Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve performance.

  • Weight: 3.0 oz (86 g)
  • Edge length: 140 mm
  • Total length: 267 mm
  • Blade height: 39 mm
  • Spine thickness at base: 2.0 mm
  • Steel: SG2 (R2) powdered stainless, stainless clad
  • Hardness: ~62–63 HRC
  • Bevel: Double (50/50)
  • Note: Please note the name change to “Koutetsu” as of 6/11/2021&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-ko-bunka-135mm-140.png&&&5&&&||&&&||&&&@@@ shkor2pe15&&&SKR2-P150&&&Shibata Koutetsu R-2 Petty 150mm&&&Takayuki Shibata is the maker of these excellent knives featuring R-2 powdered stainless steel. They are very thin blades with exceptional 50/50 grinds and steep edges that are designed for superior cutting performance.

    The Japanese knife industry is passionate about R-2 steel and many fine products made from this steel show why. They hold a sharp edge and they are very durable. Most users of this knife find that it is very easy to use and to sharpen. Cutting most produce requires very little pressure on the knife. Powder metal technology has advanced in the making of knives and the R-2 steel exemplifies this. This knife is strong, lightweight, and possesses a fine aesthetic appearance. The fit and finish are as good as it gets.

    The core steel is covered with a softer stainless steel cladding, which adds to the strength and durability of the blade. Shiba has this to say about the cladding finish: "The sides of my knife have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content. My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily."

    Each knife comes with a well-made octagonal handle and pakka wood ferrule.

  • Maker: Shibata san
  • Construction: San Mai, Hammer Forged
  • Edge Steel: R-2 Stainless
  • Cladding: Stainless
  • Weight: 2.8 oz (82 g)
  • Blade Length: 154 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 33 mm
  • Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-petty-150mm-141.png&&&5&&&||&&&||&&&||@@@ shkope80&&&SKR2-P80&&&Shibata Koutetsu R-2 Petty 80mm&&&We are very pleased to be able to offer this new line of knives from talented young blacksmith Takayuki Shibata. His first efforts use the popular stainless steel powdered alloy known as R-2.

    R-2 steel is a proprietary powdered alloy made by the Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 62-63 HRC.

    All of Shibata-san's R-2 knives feature an elegant and useful tip design inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Kotetsu (literal translation of ironclad). The core R-2 steel is covered in a softer stainless steel, the sides of which have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content.

    The 80mm petty is a really unusual looker. It is primarily intended for in-hand detail work and garnish production. It is super thin and finished to a very high standard. The octagonal rosewood and black pakka wood handle is large for the size of blade but gives the knife a very controlled feel and great balance. This is a fun knife that will find many uses around the kitchen.

  • Steel: R-2 Stainless
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Handle: Rosewood Octagonal
  • Weight: 1.9 oz (56 g)
  • Blade Length: 82 mm
  • Total Length: 212 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm
  • HRC: 62-63
  • Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-petty-80mm-135.png&&&5&&&||&&&||&&&@@@ shkor2su27&&&SKR2-S270&&&Shibata Koutetsu R-2 Sujihiki 270mm&&&The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western slicers. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pates. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often regarded as the Western-style equivalent of the traditional yanagi knife. It is perfect for those wishing to do their "sushi thing" without the added complexity of using and maintaining a single bevel blade.

    Shibata-san crafts extremely well-finished knives from a core steel of R-2 powdered stainless alloy. They are laser-like blades with extremely well-executed grinds and edges. The spine and heel are nicely smoothed for comfort and the out-of-the-box edge feels like it was refined on the very best natural stones.

    The Koutetsu line of knives harmoniously incorporates the cool look of a bunka with the kiritsuke shape throughout the entire collection. It translates particularly well with this sujihiki, resulting in a sword-like appearance. This is a wonderfully light and balanced blade. Shibata-san is a master sharpener, and these knives are hair-splittingly sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.

    The Koutetsu sujihiki is completed with a traditional octagonal rosewood handle with a pakka wood ferrule, which is finished to match the high standards of the blade.

  • Weight: 5.2 oz (147 g)
  • Blade Length: 270 mm
  • Total Length: 429 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 35 mm
  • Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-sujihiki-270mm-142.png&&&5&&&||&&&||&&&||@@@ shba19gy&&&SKR2-BattG190&&&Shibata Koutetsu R2 Battleship Gyuto 195mm&&&The Shibata R-2 Battleship Gyuto 195mm is a new blade design from the forge of the ever-inventive blacksmith Takayuki Shibata. Over the past several years, we have become big fans of this young blacksmith and the wonderful kitchen knives he is producing. His first designs featured a reverse tanto-style tip that was inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Koutetsu (literal translation of ironclad). This new knife also has that classic reverse short sword tip, but with a more pronounced angle and point.

    The knife is made from R-2 stainless steel that has been hammer forged, san-mai style, with a softer stainless outer layer. The blade face is given a subtle hairline finish and hand-engraved kanji. The edge profile has a slight belly over almost the entire length, which will find particular favor with rocking style users. Combine the shorter length of the edge with the fine pointed tip design, and you have a very versatile knife for both regular processing duties as well as more detailed work.

    The coupling of a traditional jarrah wood and black pakka wood handle with this blade results in a great-looking knife, one that is dexterous in hand, nimble in use, and offers a real balance of performance and ease of maintenance.

    Yet another winner from Shibata-san!

  • Maker: Shibata-San
  • Location: Fukuyama City
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Edge Steel: R-2
  • HRC: 62
  • Engraving: Hand Engraved
  • Type: Gyuto
  • Grind: Double-sided
  • Edge: 50/50
  • Handle: Jarrah Wood Octagonal (see photos)
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 201 mm
  • Total Length: 341 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r2-battleship-gyuto-195mm-108.png&&&5&&&||&&&||&&&||@@@ shtamagigy21&&&TA-MAJIRO-G210GY&&&Shigeki Tanaka Majiro Ginsan Gyuto 210mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • HRC: 60-61
  • Finish: Migaki
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Cherry, Maple, Walnut Oval
  • Weight: 4.2 oz (120 g)
  • Blade Length: 211 mm
  • Total Length: 351 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 49.5 mm

    &&&&&&246&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-gyuto-210mm-53.png&&&0&&&||&&&||&&&|kika21gy|@@@ shtamagina16&&&TA-MAJIRO-NA165&&&Shigeki Tanaka Majiro Ginsan Nakiri 165mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • HRC: 60-61
  • Finish: Migaki
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Cherry, Maple, Walnut Oval
  • Weight: 5.3 oz (152 g)
  • Blade Length: 165 mm
  • Overall Length:305 mm
  • Spine Thickness at Heel: 2.7 mm
  • Blade Height at Heel: 49.6 mm

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-nakiri-165mm-90.png&&&0&&&||&&&||&&&@@@ majiro&&&TA-MAJIRO-120PT&&&Shigeki Tanaka Majiro Ginsan Petty 120mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • HRC: 60-61
  • Finish: Migaki
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Cherry, Maple, Walnut Oval
  • Weight: 2.0 oz (56 g)
  • Blade Length: 114 mm
  • Overall Length: 243 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 28.0 mm&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-petty-120mm-90.png&&&4&&&||&&&||&&&||@@@ shtamagisa161&&&TA-MAJIRO-SA165&&&Shigeki Tanaka Majiro Ginsan Santoku 165mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • HRC: 60-61
  • Finish: Migaki
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Cherry, Maple, Walnut Oval
  • Weight: 3.9 oz (110 g)
  • Blade Length: 170 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 47.6 mm&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-santoku-165mm-90.png&&&0&&&||&&&||&&&@@@ kyaobu17&&&Shindo-B170&&&Shindo Blue #2 Bunka 170mm&&&Blacksmith Shindo-san works in Tosa, Japan, producing knives that emphasize performance, simplicity, and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite with our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, delivering a sharp, durable edge that’s still easy to maintain.

    Shindo’s knives feature a thin grind that moves cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and straightforward construction reflect their Tosa origins—rustic, functional, and focused on cutting performance over cosmetic refinement. This combination makes them a strong choice for cooks looking for a high-performing carbon steel knife at a very approachable price.

  • Blacksmith: Shindo San
  • Location: Tosa, Japan
  • Grind: Even
  • Steel: Aogami (Blue) #2
  • HRC: 62
  • Cladding: Iron
  • Finish: Kurouchi
  • Handle: Keyaki Wood Oval
  • Ferrule: Black Resin
  • Weight: 4.1 oz (116 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm

    Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.

    Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-bunka-170mm-28.png&&&4.5&&&||&&&||&&&@@@ shbl2gy21&&&Shindo-F165&&&Shindo Blue #2 Funayuki 165mm&&&Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have quickly gained a following for their performance and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot, offering a sharp, durable edge that’s still easy to maintain.

  • Blacksmith: Shindo San
  • Location: Tosa, Japan
  • Grind: Even
  • Steel: Aogami (Blue) #2
  • HRC: 62
  • Cladding: Iron
  • Finish: Kurouchi
  • Handle: Keyaki Wood Oval
  • Ferrule: Black Resin
  • Weight: 4.1 oz (116 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm

    Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.

    Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-funayuki-165mm-134.png&&&0&&&||&&&||&&&@@@ kyshbl2gy21&&&Shindo-G210&&&Shindo Blue #2 Gyuto 210mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is crafted from Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, offering a sharp, durable edge that’s still easy to maintain.

    Shindo’s knives are known for their thin grind and strong cutting performance. They move cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and simple construction reflect their Tosa origins—rustic, functional, and focused on performance over polish.

    This line continues to stand out as one of the best values we offer in carbon steel knives, delivering high-end cutting ability at a very approachable price point.

  • Blacksmith: Shindo San
  • Location: Tosa, Japan
  • Grind: Even
  • Steel: Aogami (Blue) #2
  • Cladding: Iron
  • Finish: Kurouchi
  • Handle: Keyaki Wood Oval
  • Ferrule: Black Resin
  • Weight: 5.4 oz (154 g)
  • Blade Length: 219 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 48 mm

    Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.

    Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-210mm-28.png&&&4.5&&&||&&&||&&&@@@ shbl2gy24&&&Shindo-G240&&&Shindo Blue #2 Gyuto 240mm&&&Shindo san has been forging knives in Kami City, Kochi Prefecture for years, and his work sits squarely in the tradition that makes Tosa one of Japan's most respected knife-making regions - purposeful construction, hard-working steel, and no wasted effort. This 240mm gyuto represents his Blue #2 line in its most direct form: a long, capable chef knife built for cooks who want a serious tool without unnecessary complexity.

    The gyuto - Japan's all-purpose chef knife - comes into its own at 240mm, where the additional length rewards slicing tasks and larger prep volumes. This one is forged from Blue #2 carbon steel (Aogami #2) in san mai construction, heat treated to 62 HRC and finished in kurouchi (as-forged black surface). The thinner 4mm spine gives the blade a nimble feel despite the size, and the cherry wood oval handle with black plastic ferrule is understated and comfortable in hand. This is a knife built to be used, not displayed.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-240mm-74.png&&&0&&&||&&&||&&&@@@ shbl2na161&&&Shindo-N165&&&Shindo Blue #2 Nakiri 165mm&&&Introducing knives crafted by blacksmith Shindo san in Tosa, Japan—an exciting maker whose work has quickly gained a following among cooks looking for high performance at an accessible price. This line features Aogami (Blue) #2 carbon steel, heat-treated to around HRC 62, delivering an excellent balance of edge retention, toughness, and ease of sharpening. These knives are built to perform, offering serious cutting ability without the premium price tag often associated with handmade Japanese blades.

    The grind is thin behind the edge with a rustic kurouchi finish, giving these knives a workhorse feel with impressive cutting performance. They move cleanly through vegetables with minimal resistance and are especially well-suited for prep-heavy tasks. Like many Tosa-made knives, the finish is simple and functional, but the performance is where these really shine.

    This is one of the best values in our lineup for a reactive carbon steel knife. If you're looking to experience the cutting feel of Aogami #2 without spending several hundred dollars, this series is an easy recommendation.

  • Blacksmith: Shindo San
  • Location: Tosa, Japan
  • Grind: Even
  • Steel: Aogami (Blue) #2
  • HRC: 62
  • Cladding: Iron
  • Finish: Kurouchi
  • Handle: Keyaki Wood Oval
  • Ferrule: Black Resin
  • Weight: 5.4 oz (152 g)
  • Blade Length: 173 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 4.5 mm
  • Blade Height: 53 mm

    Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.

    Customer Feedback Summary: Customers consistently praise this knife for delivering performance far above its price point. Many compare its cutting ability to much more expensive knives, noting its thin grind, excellent food release, and ability to glide through vegetables with little resistance. It’s often described as taking a very sharp edge quickly and responding well to simple sharpening progression. Some users mention the rustic fit and finish and note that the stock handle is basic, but these are generally seen as trade-offs given the exceptional performance and value. Overall, it’s widely regarded as a standout budget-friendly carbon steel knife that competes with high-end options in real-world use.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-nakiri-165mm-124.png&&&5&&&||&&&||&&&@@@ enbl2bu16&&&EA2-B16U&&&Shindo Enjin Blue #2 Bunka 165mm&&&The Enjin line comes out of Kami City in Kochi Prefecture, where Shindo san has built a reputation for tight, no-frills construction and hard-working steel. The name says exactly what it is - "en" means flame and "jin" means blade - and that directness extends to every knife he makes. Tosa is one of Japan's most productive knife-making regions, and Shindo san represents exactly the kind of focused, craft-driven work the region is known for.

    The bunka is a compact, multi-purpose knife that handles everything from fine knife work to everyday prep with equal confidence. Its taller profile and pointed tip make it comfortable for users of all cutting styles. This one is built around Blue #2 carbon steel (Aogami #2), a high-carbon alloy prized for its combination of edge retention and sharpening ease, heat treated to 62 HRC. San mai construction wraps the reactive carbon core in soft iron cladding. The finish is a visual standout - kurouchi (as-forged black surface) across the upper blade road fades into a matte sandblasted lower portion, with a polished edge. The burnt oak octagonal handle ties the whole package together.

    What Customers Are Saying: Reviewers place this bunka alongside other well-regarded daily drivers and note that the cutting performance stands out even compared to higher-priced knives. Users appreciate the edge the steel is capable of achieving with minimal upkeep, and highlight how the kurouchi finish adds character without getting in the way of performance.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-bunka-165mm-28.png&&&5&&&||&&&||&&&@@@ enbl2fu16&&&EA2-F16U&&&Shindo Enjin Blue #2 Funayuki 165mm&&&Blue #2 carbon steel is one of the most practical steels a working cook can choose - hard enough to hold a fine edge through real use, forgiving enough to sharpen without a steep learning curve. Shindo san has built his Enjin line around this steel for good reason, heat treating it to 62 HRC in san mai construction with a soft iron cladding. The name "Enjin" comes from the Japanese words for flame and blade - a fittingly sharp identity for a knife that performs exactly as advertised.

    The funayuki is a versatile all-purpose shape that splits the difference between a petty and a gyuto - long enough for most prep tasks, nimble enough for detail work. This one carries the same signature Enjin finish as the rest of the line: kurouchi (as-forged black surface) on the upper blade road fading to a matte sandblasted lower portion, with a polished edge. The burnt oak octagonal handle is simple and honest, suited to the straightforward character of the knife. Shindo san operates out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region, and his work reflects what that region does best.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-funayuki-165mm-28.png&&&0&&&||&&&||&&&@@@ enbl2gy21&&&EA2-G21U&&&Shindo Enjin Blue #2 Gyuto 210mm&&&The gyuto - Japan's all-purpose chef knife - puts every aspect of a blade to the test. Edge geometry, steel quality, balance, and finish all have to work together at the 210mm length that most serious cooks reach for first. Shindo san meets that standard with the Enjin Blue #2 gyuto, built in Kami City from Blue #2 carbon steel (Aogami #2) in san mai construction with soft iron cladding, heat treated to 62 HRC. That combination - hard reactive core, softer protective cladding - is a well-established Tosa approach that balances edge performance with everyday durability.

    The Enjin line takes its name from the Japanese words for flame and blade, and the finish is designed to match that character. Kurouchi (as-forged black surface) runs across the upper blade road and fades into a matte sandblasted lower portion, with a polished cutting edge. The overall look is confident and purposeful without ornamentation. The burnt oak octagonal handle completes the picture - tactile, dark, and suited to the blade it carries. Shindo san produces this line out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@ enbl2ho15&&&EA2-H15U&&&Shindo Enjin Blue #2 Honesuki 150mm&&&Shindo san works out of Kami City in Kochi Prefecture, in the heart of Tosa - one of Japan's most storied knife-making regions. The Enjin line reflects exactly what Tosa blacksmithing does best: honest construction, hard-working steel, and a strong visual identity rooted in the craft itself. The name says it all - "en" means flame and "jin" means blade, a fitting label for knives forged with this level of intention.

    This honesuki - Japan's dedicated poultry boning knife - is built around Blue #2 carbon steel (Aogami #2), a high-carbon steel beloved for its combination of keen edge potential and reliable sharpening behavior. San mai construction pairs the reactive carbon core with a soft iron cladding, giving the blade flexibility where it counts. Heat treated to 62 HRC, this is a steel that rewards careful sharpening and regular stropping. The finish is a standout feature: kurouchi (as-forged black surface) across the upper blade road fades into a matte sandblasted lower portion, giving the knife a layered, confident look. The burnt oak octagonal handle completes the picture with the same grounded aesthetic as the blade.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-honesuki-150mm-28.png&&&0&&&||&&&||&&&@@@ enbl2na16&&&EA2-N16U&&&Shindo Enjin Blue #2 Nakiri 165mm&&&The nakiri - Japan's dedicated vegetable knife - rewards good steel more than almost any other format. The flat profile and straight edge demand a blade that takes a keen edge and holds it through repeated push cuts and pull cuts on the board. Shindo san delivers exactly that with the Enjin line, built around Blue #2 carbon steel (Aogami #2) heat treated to 62 HRC. San mai construction pairs the hard carbon core with soft iron cladding, keeping the blade responsive at the edge while reducing brittleness through the body of the knife.

    Shindo san works out of Kami City in Kochi Prefecture, in the heart of Tosa - a region that has been producing working knives for centuries. The Enjin name comes from the Japanese words for flame and blade, and the aesthetic carries that identity through in a finish that turns heads before it ever hits the board. Kurouchi (as-forged black surface) covers the upper blade road and fades to a matte sandblasted lower portion, with a polished cutting edge. The burnt oak octagonal handle is clean and well-balanced, completing a knife that looks exactly like what it is.

    What Customers Are Saying: Reviewers praise this nakiri as an outstanding gift and an excellent introduction to Japanese carbon steel, noting that the grind is exceptionally thin and responsive behind the edge. The knife picks up a patina quickly and the combination of the dark handle and layered finish makes a strong visual impression. Customers highlight the value the knife delivers relative to its construction quality.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-nakiri-165mm-28.png&&&5&&&||&&&||&&&@@@ enbl2sa16&&&EA2-S16U&&&Shindo Enjin Blue #2 Santoku 165mm&&&The santoku - meaning three virtues - is Japan's answer to the all-purpose chef knife, equally capable with meat, fish, and vegetables. When the steel is right and the grind is right, it becomes a knife that earns daily use without hesitation. Shindo san gets both right with the Enjin line, using Blue #2 carbon steel (Aogami #2) in san mai construction, heat treated to 62 HRC and clad in soft iron. It is the kind of specification that experienced cooks recognize immediately as a serious working knife.

    Shindo san works out of Kami City in Kochi Prefecture, where Tosa has long been one of Japan's defining knife-making regions. The Enjin line is his signature product - the name drawn from the Japanese words for flame and blade. The blade finish reflects that character: kurouchi (as-forged black surface) on the upper blade road fades to a matte sandblasted lower portion, with a polished edge that gets straight to work. The burnt oak octagonal handle is grounded and well-suited to the knife, with no elements competing for attention.

    What Customers Are Saying: Reviewers describe this santoku as a revelation for first-time carbon steel users, noting that the grind responds dramatically to a few passes on a mid-grit stone and a strop. The fit and finish draw consistent praise across the line, and customers who start with this knife note that it tends to lead them toward the rest of the Enjin range.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-santoku-165mm-28.png&&&5&&&||&&&||&&&@@@ ensrbu16&&&EK8-B16U&&&Shindo Enjin SRK8 Bunka 165mm&&&Kyohei Shindo works alone in Kami City, Kochi Prefecture, in the Tosa region of Japan - a part of the country with deep roots in blade-making. He forges every Enjin knife himself, which keeps production limited and batches moving quickly. CKTG is the first seller outside Japan to carry his work, and every batch sells out. The brand name says what he does: "en" means flame, "jin" means blade.

    The 165mm bunka is the most versatile knife in the Enjin range - a format that handles vegetable prep, slicing proteins, and general board work equally well, with the flat heel-to-belly profile suiting push-cut and bias-cut techniques and the pointed tip handling precision work. At 170mm blade length and 45mm height this version has real board presence; the 5mm spine at the heel tapers toward the tip for a distal taper that keeps the knife light and nimble despite the height. The SRK8 carbon steel core is a Hitachi alloy similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel for extra toughness, heat-treated to HRC 63+. San mai construction with soft iron cladding. The finish is one of the most visually distinctive in the CKTG lineup: kurouchi (black as-forged) on the upper blade road fades into a sandblasted matte section, with the polished SRK8 core showing clearly at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 4.3 oz. The steel develops a natural blue-purple patina with use.

    What Customers Are Saying: Three reviewers, all with extended use experience. One has used the knife for over two years in a professional prep kitchen on vegetables and mushrooms without a single full sharpening session - weekly honing has been enough. Another praises the thinness and the way food releases from the blade during cutting. A third describes the kurouchi finish holding up well and the steel developing a beautiful blue-purple patina along the edge after the first month of use - and calls out the knife as feeling like a piece of living artwork that handles like a complement to larger knives or a standalone daily driver.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly to extend time between sharpenings.

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-bunka-165mm-28.png&&&5&&&||&&&||&&&@@@ ensrfu16&&&EK8-F16U&&&Shindo Enjin SRK8 Funayuki 165mm&&&Shindo Enjin SRK8 Funayuki 165mm

    These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one available, we recommend grabbing it while you can.

    The Enjin SRK8 Funayuki 165mm is a versatile, compact knife that feels like a cross between a small gyuto and a santoku. The funayuki has different meanings depending on the region, but in Tosa—where Shindo san works—it is typically made with a double bevel and used as an all-purpose kitchen knife. This version follows that tradition, offering excellent performance for slicing proteins, prepping vegetables, and general kitchen work.

    Funayuki knives are known for their relatively flat edge profile and minimal belly, making them great for push cutting and efficient board work. The shorter length keeps the knife nimble and easy to control, while the taller blade provides good knuckle clearance. It is a highly practical design that works well for both home cooks and professionals looking for a compact, do-it-all knife.

    Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel is similar in feel to White #2 but with added chrome and nickel for improved toughness and durability. It takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and features a nicely executed kurouchi finish that transitions into a matte sandblasted lower section, giving the knife a rugged and refined look at the same time. The burnt oak octagonal handle with urushi finish completes the package with a comfortable grip and traditional aesthetic.

    Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.

  • Brand: Enjin
  • Blacksmith: Shindo San
  • Location: Kami City, Kochi Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: SRK8 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi / Sand Blasted / Polished
  • HRC: 63 + -
  • Edge Grind: Even (See Choil Photo)
  • Handle: Oak Octagonal with Burnt Finish
  • Weight: 4.7 oz (132 g)
  • Blade Length: 170 mm
  • Total Length: 314 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 48 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-funayuki-165mm-28.png&&&5&&&||&&&||&&&@@@ enjin1&&&EK8-CG21U&&&Shindo Enjin SRK8 Gyuto 210mm&&&The gyuto - Japan all-purpose chef knife - is the format that puts the full range of Kyohei Shindo work on the board: enough length for rocking cuts and long slices, enough height for knuckle clearance in a pinch grip, and enough presence to handle the sustained prep work that a petty or bunka would find tiring. Shindo forges these alone in Kami City, Kochi Prefecture, in the Tosa region. Every knife in the Enjin line is his own work from start to finish, which is why batches are limited and sell out quickly. CKTG is the first seller outside Japan to carry his knives.

    The 210mm gyuto runs 216mm actual blade length at 52mm height - a full-size knife with the geometry for push-cutting, bias-slicing, and the rock-chop that Western-trained cooks often default to. The 5mm spine at the heel provides backbone through denser cuts without adding unnecessary weight at the tip. SRK8 carbon steel core at HRC 63+, clad in soft iron, san mai hammer-forged construction. The finish follows the now-recognizable Enjin treatment: kurouchi (black as-forged) on the upper blade road, sandblasted matte below, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 5.9 oz.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly between sessions.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@ ensrho15&&&EK8-H15U&&&Shindo Enjin SRK8 Honesuki 150mm&&&The honesuki is Japan dedicated poultry boning knife - a format built for breaking down whole birds, separating joints, and working around bone in confined spaces where a longer blade would be awkward. Kyohei Shindo forges this version alone in Kami City, Kochi Prefecture, using SRK8 carbon steel - a Hitachi alloy similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine edge and holds it through the sustained boning work this format demands. Unlike many traditional honesuki designs which run single-bevel, this is a double-bevel even grind - which means it functions well beyond poultry work as a general-purpose petty with more blade height and mass than a standard petty of the same length.

    At 160mm blade length and 45mm height, the Enjin honesuki has good board presence for a knife in this category. The 5mm spine at the heel provides the backbone needed when working against joint and cartilage without flexing away from the cut. The finish follows the same Enjin treatment as the rest of the line: kurouchi (black as-forged) on the upper blade road fading into sandblasted matte, with the polished SRK8 core visible at the edge. San mai construction with soft iron cladding. Burnt oak octagonal handle with urushi (lacquer) finish. 4.6 oz.

    What Customers Are Saying: The one reviewer describes it as laser sharp out of the box and puts it to work on chicken and small fish butchery, noting it moves through small bones cleanly. The experience was good enough that they plan to buy a second Enjin knife.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with raw poultry and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-honesuki-150mm-28.png&&&5&&&||&&&||&&&@@@ ensrki21&&&EK8-CK21U&&&Shindo Enjin SRK8 Kiritsuke 210mm&&&The SRK8 steel that Kyohei Shindo uses across the Enjin line is a Hitachi-made carbon alloy similar in character to Shirogami (white paper steel) #2, with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine, keen edge, develops a natural blue-purple patina quickly, and responds well on water stones. Shindo forges every knife himself in Kami City, Kochi Prefecture - a solo operation in the Tosa region that keeps production tight. CKTG was the first seller outside Japan to bring his work to international buyers, and every batch moves fast.

    The kiritsuke is among the most demanding formats in the Japanese kitchen knife repertoire - a long, flat-profiled blade with an angled double-bevel tip that combines the push-cutting ability of a gyuto with the precision tip work of a yanagiba. This double-bevel version at 219mm blade length and 50mm height is approachable for experienced cooks who want the kiritsuke profile without the commitment of a traditional single-bevel. The flat edge section handles vertical push-cuts cleanly; the angled tip excels at fine slicing and scoring. San mai construction with soft iron cladding; kurouchi (black as-forged) upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 6.3 oz. Note: CKTG sayas do not fit this knife - a blade guard is recommended instead.

    What Customers Are Saying: Two reviewers with strong reactions. One, a first-time carbon steel buyer, describes it as arriving very sharp, grinding thin at the edge with minimal food sticking, and reacting quickly to onion on first use before settling into a natural patina. The second - who owns high-end knives including a Kramer - calls this the best knife he has purchased, praising the balance, the light weight, the performance, and the patina it develops. He liked it enough to buy a bunka from the same maker as a gift.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. It will develop a patina quickly, especially with onions and citrus. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-kiritsuke-210mm-61.png&&&5&&&||&&&||&&&@@@ ensrna16&&&EK8-N16U&&&Shindo Enjin SRK8 Nakiri 165mm&&&Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a young blacksmith with a bright future ahead of him.

    The first knives in this new line are made with SRK8 steel, which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should, therefore, hold a good edge and be easy to sharpen.

    These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish perfectly matches the blade.

    Our sayas do not fit this knife; we recommend the blade guard instead

  • Brand: Enjin
  • Blacksmith: Shindo San
  • Location: Kami City, Kochi Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SRK8 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi / Sand Blast / Polished
  • Edge Grind: Even
  • HRC: 63 +-
  • Handle: Oak Octagonal, Burnt Finish
  • Weight: 5.6 oz (160 g)
  • Blade Length: 165 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 56 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-tall-nakiri-165mm-28.png&&&5&&&||&&&||&&&@@@ ensrpe12&&&EK8-P12U&&&Shindo Enjin SRK8 Petty 120mm&&&Kyohei Shindo works alone in Kami City, Kochi Prefecture - in the Tosa region of Japan, a place with a long tradition of blade-making that produced tools and knives long before kitchen cutlery became its own specialty. He forges every knife himself, which means production is limited and batches sell out quickly. The brand name he chose for his kitchen line reflects that working environment: Enjin, combining "en" (flame) and "jin" (blade). It is an accurate description of how these knives are made.

    The 120mm petty is the most compact knife in the Enjin range - sized for in-hand work, peeling, trimming, and the precise small tasks that a full-size knife would overpower. At 126mm blade length and 33mm height it tracks cleanly in hand and on the board, with enough rigidity for controlled detail work. The SRK8 steel core is a Hitachi-made alloy similar in character to Shirogami (white paper steel) #2 but with small additions of chrome and nickel for better toughness - heat-treated to HRC 63+, which provides good edge retention and responds well on quality water stones. San mai construction puts the SRK8 inside soft iron cladding finished with the distinctive Enjin surface treatment: kurouchi (black as-forged) on the upper blade road fading into a sandblasted matte lower section, with the polished SRK8 core showing clearly at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 3.1 oz.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-petty-120mm-28.png&&&0&&&||&&&||&&&@@@ ensrpe15&&&EK8-P13U&&&Shindo Enjin SRK8 Petty 135mm&&&SRK8 is not a widely known steel, which is part of why these knives fly under the radar until people try them. It is a Hitachi-made alloy with a composition close to Shirogami (white paper steel) #2 but with small additions of chrome and nickel that improve toughness without compromising the edge-taking qualities that make white paper steel desirable. Kyohei Shindo heat-treats it to HRC 63+ in his small workshop in Kami City, Kochi Prefecture, working alone in the Tosa region blade-making tradition. The resulting edge is sharp, stable, and well-suited to daily kitchen use.

    At 140mm blade length the 135mm petty steps up from the compact 120mm into the range where board work becomes more comfortable alongside in-hand tasks. The 32mm blade height keeps the profile narrow and precise - good for detail cuts, fine vegetable prep, protein trimming, and herb work. San mai construction with soft iron cladding. The finish transitions from kurouchi (black as-forged) on the upper blade road to a sandblasted matte lower section, with the polished SRK8 core showing clean at the edge. The burnt oak octagonal handle has a urushi (lacquer) finish. Each knife shows the handmade character of a small-production workshop. 3.2 oz.

    What Customers Are Saying: Two reviewers, consistent verdict: the blade, handle, and finish are exquisite, and the knife arrives very sharp out of the box. A second buyer describes it as the perfect size for a wide range of kitchen tasks, with a look that holds up well in regular use.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-petty-135mm-28.png&&&5&&&||&&&||&&&@@@ ensrsa16&&&EK8-S16U&&&Shindo Enjin SRK8 Santoku 165mm&&&Shindo Enjin SRK8 Santoku 165mm

    These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and each shipment sells out quickly. If you see one available, we recommend grabbing it before they are gone.

    The Enjin SRK8 Santoku 165mm is a classic Japanese all-purpose knife and the most popular style used in Japanese home kitchens. It is loved for its easy-to-control size, tall blade height, and relatively flat edge profile that encourages clean push cutting. This is a highly versatile knife that handles vegetables, proteins, and general prep work with ease, making it an excellent choice for both new and experienced users.

    Shindo san works in the Tosa region of Japan, a long-established center for knife making with a deep history of forging tools and blades. The region has recently introduced training programs to encourage a new generation of blacksmiths, and Shindo san is one of the most exciting young makers to emerge from this effort. Despite only a few years of experience, his knives show impressive skill, energy, and attention to detail.

    This knife is forged from SRK8 carbon steel, an alloy similar in feel to White #2 but enhanced with chromium and nickel for added toughness and resilience. Heat-treated to about 63 HRC, it takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and finished with a kurouchi upper section that transitions into a sandblasted and polished lower portion, giving it a rugged, handmade look. The oak octagonal handle features a burnt finish that ties in nicely with the Enjin name, which combines the Japanese words for flame and blade.

    Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.

  • Brand: Enjin
  • Blacksmith: Shindo San
  • Location: Kami City, Kochi Prefecture, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: SRK8 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi / Sand Blasted / Polished
  • HRC: 63 + -
  • Edge Grind: Even (See Choil Photo)
  • Handle: Oak Octagonal, Burnt Finish
  • Weight: 4.7 oz (134 g)
  • Blade Length: 169 mm
  • Total Length: 312 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 47 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-santoku-165mm-61.png&&&5&&&||&&&||&&&@@@ ensrsu24&&&EK8-J24U&&&Shindo Enjin SRK8 Sujihiki 240mm&&&The sujihiki - Japan dedicated slicing knife - is built for a specific task: drawing the blade cleanly through proteins, roasts, and fish in long uninterrupted strokes with minimal tearing and maximum control over the cut surface. The narrow, long profile reduces drag and friction compared to a gyuto; the thin grind allows the knife to pass through the flesh without wedging. Kyohei Shindo forges this 240mm version alone in Kami City, Kochi Prefecture, using SRK8 carbon steel - similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel - at HRC 63+.

    At 247mm blade length and 43mm height this sujihiki runs taller than most in the format, which is a practical plus: the extra height allows it to double as a capable board knife when a full gyuto is not at hand. The thin grind does the work that matters most - the blade glides through meat cleanly and releases well from the cut surface. San mai construction with soft iron cladding. Kurouchi (black as-forged) finish on the upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 6.5 oz.

    What Customers Are Saying: The one reviewer is an experienced knife user who describes an immediate positive reaction: sharp, thin grind, and a slicer that moves through meat with no resistance. He notes the taller-than-typical blade height as an observation rather than a criticism and describes it as a knife he is glad to have in his lineup.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with meat and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-sujihiki-240mm-28.png&&&5&&&||&&&||&&&@@@ ensrsu27&&&EK8-J27U&&&Shindo Enjin SRK8 Sujihiki 270mm&&&At 275mm blade length and 43mm height the 270mm sujihiki is the longest knife in the Enjin range and the one best suited to professional slicing work: breaking down large roasts, slicing whole fish fillets, carving proteins at the pass where a single clean draw per slice is the standard. The additional length over the 240mm version provides more usable stroke before the heel reaches the cutting surface, which reduces the number of passes on large cuts and produces a cleaner result. Kyohei Shindo forges these alone in Kami City, Kochi Prefecture, from SRK8 carbon steel at HRC 63+.

    Like the 240mm, this sujihiki runs taller than most in the category at 43mm - which means it handles board work comfortably when needed in addition to its primary role as a dedicated slicer. The grind is thin behind the edge, which is where a sujihiki earns its keep: the blade passes through meat without wedging or dragging, and the cut surface releases cleanly. San mai construction with soft iron cladding. Kurouchi (black as-forged) upper blade road fading to sandblasted matte, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 7.0 oz.

    What Customers Are Saying: The one reviewer is an experienced knife buyer who describes this as an indispensable blade - thin behind the edge, excellent fit and finish, and a taller-than-average profile that makes it usable on the board as well as as a pure slicer. He notes the SRK8 steel composition and praises the overall value proposition strongly.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with meat and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-sujihiki-270mm-28.png&&&5&&&||&&&||&&&@@@ enjin&&&EK8-T12U&&&Shindo Enjin SRK8 Tall Petty 120mm&&&The distinction between the standard 120mm petty and the Tall Petty comes down to one measurement: blade height. Where the standard runs 33mm, this version measures 40mm - a deliberate design choice to give cooks with larger hands more knuckle clearance above the board during in-hand work and on-board tasks. The same 126mm blade length, the same SRK8 steel, the same construction. Different geometry for a different grip preference.

    Kyohei Shindo forges these alone in Kami City, Kochi Prefecture. Working solo in the Tosa region, he controls every step of production, which keeps batches small and quality consistent. The Enjin name combines "en" (flame) and "jin" (blade) - two elements that are present in every knife he makes. The SRK8 carbon steel core sits inside soft iron san mai cladding, heat-treated to HRC 63+ for good edge retention and clean sharpening response on water stones. SRK8 is similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel added for extra toughness - a practical choice for a solo blacksmith whose knives will be used hard. The finish layering is the same as the rest of the line: kurouchi (black as-forged) on the upper blade road, sandblasted matte below, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 4.0 oz.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-tall-petty-120mm-28.png&&&0&&&||&&&||&&&@@@ enek8togy24&&&EK8-OG4U&&&Shindo Enjin SRK8 Togatta Gyuto 240mm&&&Togatta means pointed or sharp in Japanese, and the name fits: this 240mm version of the Enjin gyuto carries a more pronounced, forward-swept tip than the standard 210mm, giving the blade a longer, more aggressive profile that cooks working with larger cuts of protein, whole fish, or extended vegetable prep will find efficient and direct. Kyohei Shindo forges these alone in Kami City, Kochi Prefecture. The Enjin line started with smaller formats and Mark at CKTG asked Shindo-san specifically to add longer gyutos for customers who wanted more reach - this Togatta is the result.

    At 245mm blade length and 48mm height the Togatta Gyuto is the largest full-double-bevel knife in the Enjin range. The 5mm spine at the heel gives it substance for sustained work while the distal taper keeps the tip responsive. SRK8 carbon steel core at HRC 63+, clad in soft iron, san mai hammer-forged construction. The kurouchi (black as-forged) finish transitions to sandblasted matte on the lower blade road, with the polished SRK8 core visible at the edge - the same layered surface treatment that defines every Enjin knife. Burnt oak octagonal handle with urushi (lacquer) finish. 6.2 oz. Note: CKTG sayas do not fit this knife - a blade guard is recommended instead.

    Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly.

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-togatta-gyuto-240mm-61.png&&&0&&&||&&&||&&&@@@ shkaaosubu16&&&G-4705WM&&&Shiro Kamo Aogami Super Bunka 165mm&&&Most cooks discover Shiro Kamo through his stunning SG2 Damascus work, but this Aogami Super kurouchi bunka reveals a completely different dimension of his craft — raw, purposeful, and deeply satisfying to use. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house.

    The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 176mm with a 46mm blade height it has excellent knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-165mm-186.png&&&0&&&||&&&||&&&||@@@ shkaaosubu18&&&G-4714WM&&&Shiro Kamo Aogami Super Bunka 180mm&&&There is something inherently satisfying about a well-made kurouchi bunka, and this 180mm Aogami Super blade by Shiro Kamo hits all the right notes. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. His attention to detail and mastery of heat treatment are evident in every blade he produces.

    The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 186mm with a remarkable 55mm blade height this is one of the tallest bunkas in our catalog, giving it outstanding knuckle clearance and the kind of authority on the cutting board that makes long prep sessions genuinely enjoyable. The Aogami Super carbon steel core — also known as Super Blue — is hardened to 63 HRC for an extremely keen edge that holds well through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, durable, and well fitted. Note that we do not carry a saya that fits this knife — we recommend the felt guard instead.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-180mm-48.png&&&0&&&||&&&||&&&||@@@ shkaaosugy21&&&G-4707WM&&&Shiro Kamo Aogami Super Gyuto 210mm&&&Shiro Kamo is one of the most popular blacksmiths we carry at Chef Knives To Go, and this Aogami Super kurouchi gyuto shows why his reputation extends well beyond his celebrated Damascus work. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. The result is a knife with the kind of consistency and character that only a true master can deliver.

    The gyuto is Japan all-purpose chef knife, and this 210mm version is built to handle the full range of kitchen tasks with confidence and ease. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and sharpens beautifully on quality stones. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops further with use. At 219mm with a generous 53mm blade height this gyuto has impressive cutting authority and excellent knuckle clearance. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.

    What Customers Are Saying:
    Customers who come to this knife from German steel consistently describe it as a revelation — one first-time Japanese knife buyer said it made his Wusthof feel like a clumsy club and called it $200 well spent without hesitation. Serious knife enthusiasts praise how it balances toughness with effortless cutting feel, noting the rounded corners, matte kurouchi finish, and premium handle comfort. One customer described his first week with it as love at first slice, adding that Shiro Kamo is an artist and craftsman to be admired. The finish sharpening service gets particular mention as a worthwhile add-on that takes the out-of-the-box experience to another level entirely.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-gyuto-210mm-186.png&&&5&&&||&&&||&&&||@@@ shkaaosugy24&&&G-4708WM&&&Shiro Kamo Aogami Super Gyuto 240mm&&&For cooks who want maximum reach and cutting authority, the 240mm gyuto is where things get serious — and Shiro Kamo is exactly the right blacksmith to make one. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. He is one of the most popular blacksmiths we carry at Chef Knives To Go, and the Aogami Super kurouchi line represents his craft at its most elemental — no Damascus flourish, just exceptional steel, exceptional heat treatment, and exceptional performance.

    At 247mm with a commanding 54mm blade height this gyuto is built for cooks who know how to use the length. The extended edge makes quick work of large ingredients, long slicing cuts, and the kind of sustained prep work that a shorter blade would turn into a chore. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and rewards good sharpening technique. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops beautifully with use. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced even at this larger size.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-gyuto-240mm-248.png&&&0&&&||&&&||&&&||@@@ shkaasna16&&&G-4706WM&&&Shiro Kamo Aogami Super Nakiri 165mm&&&The kurouchi nakiri is one of the most honest expressions of Japanese blacksmithing, and in Shiro Kamo's hands it becomes something special. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. His SG2 Damascus line draws the headlines, but this Aogami Super kurouchi series is where his craft gets back to its roots.

    The nakiri is Japan dedicated vegetable knife — flat edge, tall blade, squared tip — purpose-built for push cutting and chopping with clean board contact and excellent control. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 159mm with an impressive 52mm blade height it has outstanding knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-nakiri-165mm-33.png&&&0&&&||&&&||&&&@@@ shirokamo&&&G-4703WM&&&Shiro Kamo Aogami Super Petty 135mm&&&Upgrade your kitchen with a Shiro Kamo knife handcrafted by the renowned blacksmith in Echizen, Japan. This knife boasts a San Mai blade construction, with a razor-sharp edge created from the combination of Aogami Super steel. This knife is functional, beautiful, and expertly hammer forged for durability, with a 50/50 bevel grind for precision cutting. The stainless steel cladding adds an extra layer of protection, while the traditional Kurouchi finish gives it an elegant touch. With a Rockwell hardness of 63, this knife is built to last and maintain its sharpness for heavy use. Don't miss the opportunity to own a true work of art, made by a master blacksmith.

  • Blacksmith: Shiro Kamo
  • Location: Echizen Japan
  • Construction: San Mai
  • Forging: Hammer Forged
  • Edge Steel: Aogami Super, Carbon Steel
  • Edge Grind: Even, 50/50
  • Handle: Walnut Octagonal
  • Ferrule: Maple Octagonal
  • Cladding: Stainless Steel
  • Finish: Kurouchi
  • HRC: 63
  • Weight: 2.2 oz/ 62g
  • Blade Length: 140mm
  • Overall Length: 262mm
  • Spine Thickness at Heel: 2.7mm
  • Blade Height at Heel: 30.7mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-petty-135mm-98.png&&&0&&&||&&&||&&&||@@@ shkawh2sa161&&&G-4704WM&&&Shiro Kamo Aogami Super Santoku 165mm&&&Aogami Super is one of the most revered carbon steels in the Japanese knife world, and when it comes out of Shiro Kamo's workshop at Takefu Knife Village it performs exactly as that reputation suggests. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san is one of the most popular blacksmiths we carry at Chef Knives To Go. His spring hammer-forged blades combine top-tier steel with the kind of precise heat treatment and finishing that only a master can deliver consistently.

    Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around Aogami Super carbon steel hardened to 63 HRC, prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 170mm with a 48mm blade height it is a well-proportioned all-purpose knife with excellent knuckle clearance and a comfortable, nimble feel in hand. The walnut octagonal handle with maple ferrule is warm, durable, and beautifully fitted throughout.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-santoku-165mm-66.png&&&0&&&||&&&||&&&||@@@ shkaaosusu27&&&G-4710WM&&&Shiro Kamo Aogami Super Sujihiki 270mm&&&A carbon steel sujihiki is one of the great pleasures of the Japanese kitchen — and Shiro Kamo is exactly the right blacksmith to make one. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. He is one of the most popular blacksmiths we carry at Chef Knives To Go, and this Aogami Super kurouchi sujihiki represents some of the most purposeful work in his catalog.

    The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, and its ability to take an acutely keen edge makes it particularly well suited to the long, uninterrupted slicing cuts this format is built for. Hardened to 63 HRC and clad in stainless steel for easier maintenance, the blade carries the kurouchi — meaning black finish — surface on the upper portion, giving it a rustic character that contrasts beautifully with the polished edge bevel. At 278mm with a 42mm blade height it has serious reach and a lean, precise profile that feels confident and controlled through every cut. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.

    Care Instructions:
    Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-sujihiki-270mm-48.png&&&0&&&||&&&||&&&||@@@ shkabl2mi1&&&G-514M&&&Shiro Kamo Blue #2 Migaki Bunka 165mm&&&Shiro Kamo received the Dento-Kogei-shi title - Japan's designation for a master of traditional crafts - at just 47 years old, making him one of the youngest blacksmiths ever to earn it. He works at Takefu Knife Village in Echizen, a cooperative of independent craftsmen who share facilities while keeping all production in-house. Within that community, Kamo-san has built a reputation for precision and consistency that has made him one of the most sought-after blacksmiths we carry. Syungo Ogata, another of our featured blacksmiths, trained under him for seven years before striking out on his own.

    The Blue #2 Migaki line showcases a quieter side of Kamo-san's work. Where his kurouchi knives carry a rugged, as-forged surface, the migaki (polished) finish reveals the construction underneath: a Blue #2 (Aogami 2) carbon steel core forge-welded into reactive iron cladding and brought to a smooth, reflective surface. The contrast between the polished iron jigane (outer cladding steel) and the hagane (inner core steel) at the edge is the kind of detail that becomes more visible as the knife takes on a working patina over time. The bunka format - compact, flat-profiled, with the distinctive reverse tanto tip - handles vegetables, proteins, and aromatics with equal confidence, and the tip opens up fine detail work that a rounded knife cannot match. The rosewood D handle and black pakkawood ferrule are clean and well-finished. At 167mm and 118g it is a light, nimble knife that moves quickly through prep work without fatigue.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-bunka-165mm-218.png&&&0&&&||&&&||&&&@@@ shkabl2migy1&&&G-507M&&&Shiro Kamo Blue #2 Migaki Gyuto 180mm&&&The contrast between Shiro Kamo's kurouchi and migaki lines tells you something useful about the range of his work. The kurouchi surface is dark, textured, and rustic - the as-forged finish left largely intact from the forge. The migaki (polished) line shows what lies underneath: a san-mai construction of Blue #2 carbon steel core forge-welded into reactive iron cladding, brought to a smooth, reflective polish that reveals the layers clearly. Kamo-san earned the Dento-Kogei-shi title at 47 - Japan's recognition of a master of traditional crafts - and works at Takefu Knife Village in Echizen with a small crew, keeping all production in-house.

    At 188mm the gyuto (Japan's all-purpose chef knife) sits at the compact end of the format. It is a knife for cooks who want the versatility of a gyuto - the belly for rocking cuts, the pointed tip for detail work, the length for proteins and larger vegetables - without the commitment of a 210mm or 240mm blade. At 130g it is genuinely light, which makes it comfortable through extended sessions, and the 2.5mm spine tapers toward the tip in a way that keeps the knife responsive rather than wedging through food. The Blue #2 core at 61 HRC is hard enough to hold a fine edge well and sharpens back readily on quality stones. The reactive iron cladding develops a patina with use, adding visual character without affecting performance. Rosewood D handle, black pakkawood ferrule - clean and well-proportioned.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-180mm-216.png&&&0&&&||&&&||&&&||@@@ shkabl2migy2&&&G-508M&&&Shiro Kamo Blue #2 Migaki Gyuto 210mm&&&Takefu Knife Village in Echizen is home to some of Japan's most respected independent blacksmiths, and Shiro Kamo is among the most accomplished of them. He received the Dento-Kogei-shi title - Japan's highest designation for a master of traditional crafts - at just 47 years old. He runs his production with a small crew and keeps every step of the process in-house, which is part of why the consistency across his knives is so notable. The Blue #2 Migaki line is his polished construction: reactive iron cladding over a Blue #2 carbon steel core, finished to a smooth migaki (polished) surface rather than the as-forged kurouchi finish of his other work.

    The 210mm gyuto (Japan's all-purpose chef knife) is the most versatile knife in this lineup. At 220mm actual blade length and 152g it has the reach and presence for larger prep tasks while remaining light enough for extended use without fatigue. The 2.5mm spine gives the blade a thin, responsive feel at the board - it moves through food rather than wedging through it - and the Blue #2 core at 61 HRC holds a fine edge reliably and sharpens back readily on quality water stones. The reactive iron cladding develops its own patina alongside the carbon steel core at the edge, with the contrast between the two becoming more pronounced and distinctive over time. The rosewood D handle and black pakkawood ferrule are proportioned well for the blade and sit comfortably in a pinch grip through long prep sessions.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-210mm-215.png&&&0&&&||&&&||&&&||@@@ shkabl2migy21&&&G-509M&&&Shiro Kamo Blue #2 Migaki Gyuto 240mm&&&For cooks who want the full reach of a 240mm gyuto in a carbon steel knife with reactive iron cladding, this is where the Shiro Kamo Migaki line finds its fullest expression. Kamo-san works at Takefu Knife Village in Echizen - Japan's most renowned cooperative of independent blacksmiths - and earned the Dento-Kogei-shi title, the country's designation for a master of traditional crafts, at just 47 years old. He was also the master under whom Syungo Ogata trained for seven years. The Blue #2 Migaki line is his polished construction: Blue #2 carbon steel core forge-welded into reactive iron cladding, finished to a smooth migaki (polished) surface that reveals the layered structure of the blade clearly.

    At 244mm blade length and 164g the 240mm gyuto (Japan's all-purpose chef knife) has the reach for proteins, the length for efficient push cuts through larger produce, and enough weight to feel authoritative without becoming tiring. The 2.5mm spine at the heel tapers toward the tip, keeping the knife responsive rather than blunt at the point - useful for the kind of detail work a longer knife still needs to handle. The Blue #2 core at 61 HRC takes a fine, keen edge and holds it well through demanding prep sessions. As the knife is used, the reactive iron cladding develops a patina that contrasts with the carbon steel hagane at the edge, making the construction increasingly visible over time. The rosewood D handle and black pakkawood ferrule are well-fitted and comfortable in a pinch grip.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.

    &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-240mm-214.png&&&0&&&||&&&||&&&||@@@ shkabl2mina1&&&G-510M&&&Shiro Kamo Blue #2 Migaki Nakiri 165mm&&&The migaki (polished) finish is the defining feature of this Shiro Kamo line - not the only detail worth noting, but the one that sets it apart most immediately from his kurouchi work. Where the as-forged surface of the kurouchi line is dark and textured, the migaki finish is smooth and reflective, revealing the san-mai construction in a way that becomes more expressive over time as the reactive iron cladding and the Blue #2 core develop their own patina at different rates. Kamo-san earned the Dento-Kogei-shi title at just 47 - one of the youngest blacksmiths ever to receive it - and works at Takefu Knife Village in Echizen, where he keeps all production in-house with a small crew.

    The nakiri (Japan's dedicated vegetable knife) is a natural format for this construction. Flat-profiled and wide, it is built for push cuts and board contact from heel to tip, making it efficient and controlled through dense vegetables, aromatics, and herbs. The Blue #2 (Aogami 2) core is hardened to 61 HRC - hard enough to take a keen edge and hold it through extended prep sessions, but not so hard that sharpening becomes laborious. The reactive iron cladding adds visual character and develops a protective patina with use, while staying out of the way of the performance at the cutting edge. At 156mm blade length and 140g it is compact and well-balanced, with the rosewood D handle and black pakkawood ferrule keeping the overall package clean and uncluttered.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-nakiri-165mm-215.png&&&0&&&||&&&||&&&@@@ shkabl2misa1&&&G-503M&&&Shiro Kamo Blue #2 Migaki Santoku 165mm&&&Blue #2 (Aogami 2) carbon steel has earned its place in Japanese professional kitchens through a well-established combination of qualities: good hardness, reliable toughness, and a sharpening response that produces a genuinely sharp edge without demanding specialist technique. Shiro Kamo uses it as the core steel across his Migaki line, forge-welding it into reactive iron cladding and finishing the blade to a polished migaki surface that brings out the san-mai construction clearly. Kamo-san holds the Dento-Kogei-shi title - Japan's designation for a master of traditional crafts - earned at just 47 years old. He works at Takefu Knife Village in Echizen, where he manages every step of production in-house with a small crew.

    The santoku (three virtues) is one of Japan's most versatile kitchen formats - designed to handle vegetables, proteins, and fish with equal competence. At 169mm it sits at the standard size for the format, compact enough to be nimble but long enough for most prep tasks. The flat edge profile gives good board contact, and the modest belly allows for rocking cuts when needed. The migaki (polished) iron cladding will develop its own visual character over time as the reactive surface takes on a patina alongside the Blue #2 core at the edge. At 126g the knife is light and fast in the hand. The rosewood D handle and black pakkawood ferrule are well-matched to the blade in both proportion and finish. Note: the blade height on the original spec sheet shows 2.6mm which appears to be a data entry error - please verify before publishing.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-santoku-165mm-231.png&&&0&&&||&&&||&&&||@@@ shkayobl23&&&G-165BU-AO&&&Shiro Kamo Blue #2 Yoru Bunka 165mm&&&The word “Yoru” means “night” in Japanese, and this name matches the dark rustic finish found on this line of knives. Forged by master blacksmith Shiro Kamo in Echizen, the blades feature a traditional kurouchi finish over reactive carbon steel, giving them a classic look that develops character with use.

    This santoku is made from Blue #2 (Aogami #2) carbon steel and hardened to around HRC 61. The steel is clad in softer stainless steel and finished in the forge — a san-mai construction that provides protection for the core while keeping the knife thin, sharp, and responsive on the cutting board. Blue #2 offers excellent sharpness and edge holding while still being relatively easy to maintain and sharpen on water stones.

    The profile is compact and versatile, ideal for everyday prep such as chopping vegetables, slicing fruits, trimming meats, and general push-cutting. Like most Japanese knives in this hardness range, it is ground thin behind the edge to maximize cutting performance.

    The knife is fitted with a walnut octagonal wa handle paired with a black pakka wood ferrule for durability and balance. Lightweight, easy to maneuver, and a great value from one of the well-respected blacksmiths of Takefu Knife Village.

    Care Instructions
  • This is a thin, hard knife — avoid twisting, prying, or cutting very hard items (frozen food, bones, squash, coconuts, etc.)
  • Hand wash only — do not use a dishwasher
  • Dry thoroughly after each use; do not leave wet or soaking
  • Expect a patina to form over time — it helps protect the carbon steel
  • Avoid long contact with acidic foods like onions, citrus, and tomatoes
  • Store fully dry; apply a small amount of food-safe oil if storing long term
  • Sharpen only with water stones; avoid pull-through sharpeners or electric grinders

    • Specifications
  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Knife Village
  • Edge Grind: Double bevel (even)
  • Steel: Blue #2 (Aogami #2) carbon steel
  • Cladding: Stainless steel
  • Finish: Kurouchi (blacksmith finish)
  • Construction: San-mai, hammer forged
  • Knife Type: Santoku
  • Handle: Walnut, octagonal
  • Ferrule: Black pakka wood
  • Weight: 4.1 oz (116 g)
  • Blade Length: 175 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm
  • Hardness: ~HRC 61
    • &&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-bunka-165mm-28.png&&&5&&&||&&&||&&&||@@@ shkayobl2gy1&&&G-180GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 180mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.4 oz (126 g)
  • Blade Length: 193 mm
  • Total Length: 334 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 47 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-180mm-28.png&&&5&&&||&&&||&&&||@@@ shkayobl24&&&G-210GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 210mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.2 oz (148 g)
  • Blade Length: 213 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@ shkayobl25&&&G-240GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 240mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.8 oz (164 g)
  • Blade Length: 248 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 54 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-240mm-28.png&&&0&&&||&&&||&&&||@@@ shkayobl22&&&G-165NA-AO&&&Shiro Kamo Blue #2 Yoru Nakiri 165mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 159 mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-nakiri-165mm-28.png&&&0&&&||&&&||&&&@@@ shkayobl2&&&G-135PT-AO&&&Shiro Kamo Blue #2 Yoru Petty 135mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.1 oz (88 g)
  • Blade Length: 142 mm
  • Total Length: 268 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 34 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-petty-135mm-60.png&&&0&&&||&&&||&&&||@@@ shkayobl21&&&G-165SA-AO&&&Shiro Kamo Blue #2 Yoru Santoku 165mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.2 oz (118 g)
  • Blade Length: 171 mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm
  • Photos By Gustavo Bermudez&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-santoku-165mm-28.png&&&0&&&||&&&||&&&||@@@ shkayobl26&&&G-270SJ-AO&&&Shiro Kamo Blue #2 Yoru Suji 270mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (144 g)
  • Blade Length: 277 mm
  • Total Length: 428 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 41 mm
  • Photos by Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-270mm-106.png&&&0&&&||&&&||&&&||@@@ shkabl2yosu3&&&G-300SJ-AO&&&Shiro Kamo Blue #2 Yoru Suji 300mm&&&Introducing the Yoru series, named after the Japanese word for "night"; these knives embody the beauty and mystique of darkness with their striking kurouchi finish. Hand-forged by master blacksmith Shiro Kamo in Echizen, Japan, each blade carries the rugged character of traditional craftsmanship. The kurouchi finish not only gives the knives a unique, rustic aesthetic but also pays homage to the heritage of Japanese blacksmithing. Built with a San Mai construction and a Blue #2 carbon steel core, these blades deliver exceptional edge retention and cutting performance. With a hardness rating of HRC 61, they are razor-sharp and built for serious prep work, but remember, they're reactive and should be dried promptly after each use to prevent rusting.

    Paired with walnut octagonal handles, these knives offer a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the blade. The handles are not only durable but also lightweight, giving the knife excellent balance in hand. These Yoru blades are an outstanding value for anyone seeking a high-performance carbon steel knife with true artisanal character. Whether you're a seasoned pro or a home cook looking to invest in something special, this line from Takefu Village brings centuries of Japanese blade-making tradition into your kitchen.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Finish: Kurouchi Finish
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • HRC: 61
  • Edge Grind: Even (See Choil Photo)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.5 oz (156 g)
  • Blade Length: 303 mm
  • Total Length: 455 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 40 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-300mm-46.png&&&0&&&||&&&||&&&||@@@ shkar2bu17&&&G-SG2NI-170BU-8S&&&Shiro Kamo SG2 Damascus Bunka 170mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go, and for good reason. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan, one of the most respected knife-making institutions in the country. His knives are known for their stunning Damascus work, exceptional grinds, beautifully finished spines and choils, and out-of-the-box sharpness that consistently impresses even experienced collectors. He is also the master under whom Syungo Ogata trained for seven years, a lineage that speaks for itself.

    This bunka is built around an SG2 powdered stainless steel core hardened to 63 HRC — one of the highest performance alloys available in the Japanese knife market, capable of taking an extremely keen edge and holding it through demanding professional use. The stainless Damascus cladding is visually stunning, with a flowing pattern that gives each knife a distinctive character, and it settles into a beautiful working finish with regular use. The bunka profile combines a flat cutting section with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work. At 175mm with a 46mm blade height it is compact, versatile, and deeply purposeful. The nicely finished spine and choil reflect the care and attention Kamo-san devotes to every knife he produces, and the sandalwood octagonal handle completes a package that is as beautiful as it is functional.

    What Customers Are Saying:
    Customers describe this bunka as a terrific all-purpose knife with a flat profile that is ideally suited to push cutting and enough upsweep at the tip for versatile detail work. The Damascus cladding softens with regular use and the SG2 steel takes a fine polish — one customer finished it to 10k and reports it holds that edge beautifully. The honing experience on this steel is described as a dream, and the edge retention is exceptional. A knife that rewards the cook who appreciates both performance and beauty in equal measure.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-bunka-170mm-159.png&&&5&&&||&&&||&&&@@@ shkar2dabu&&&G-SG2NI-180GY-8S&&&Shiro Kamo SG2 Damascus Gyuto 180mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts, awarded at just 47 years old — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly run crew that keeps every stage of production under his direct supervision. It is rare to find a blacksmith who excels equally at both forging and grinding, but Kamo-san is one of them. His knives are consistently praised for their exceptional grinds, out-of-the-box sharpness, and beautifully finished spines and choils.

    The SG2 Damascus Gyuto 180mm is a compact, nimble all-purpose knife that delivers Kamo-san's signature quality in a format that appeals equally to home cooks working in smaller kitchens and professional cooks who prefer shorter, more agile blades on a busy station. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a flowing layered pattern that makes this as much a visual statement as a working tool. The grind is excellent, the balance is precise, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.

    What Customers Are Saying:
    Customers describe this gyuto as a dream come true — ultra sharp out of the box, with a handle that is beautiful and a Damascus blade that is unbelievable. One owner calls it art, adding they would buy it again without hesitation. For those who have been waiting to experience Kamo-san's work, this compact gyuto is a perfect entry point.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-gyuto-180mm-158.png&&&5&&&||&&&||&&&@@@ shkar2gy21&&&G-SG2NI-210GY-8S&&&Shiro Kamo SG2 Damascus Gyuto 210mm&&&There’s something inherently satisfying about a well-made gyuto, and this 210mm SG2 Damascus blade by Shiro Kamo hits all the right notes. It's one reasone why Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts, awarded at just 47 years old — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly run crew that keeps every stage of production under his direct supervision. His knives are consistently regarded as among the finest available at their price point, combining exceptional SG2 heat treatment, outstanding grinds, and Damascus work that turns functional kitchen knives into objects of genuine beauty.

    The SG2 Damascus Gyuto 210mm is the flagship knife of Kamo-san's gyuto range — light, responsive, and finely balanced for a knife of its size. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern. At 220mm with a generous 52mm blade height this knife commands the cutting board — excellent knuckle clearance, confident authority through proteins and produce, and enough length for long slicing cuts without feeling unwieldy. The wa rosewood octagonal handle is beautifully fitted and comfortable through extended prep sessions. Trust the photos for the current handle version.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-gyuto-210mm-199.png&&&0&&&||&&&||&&&@@@ shkar2dagy241&&&G-SG2NI-240GY-8S&&&Shiro Kamo SG2 Damascus Gyuto 240mm&&&Art is a suitable word for this great-looking gyuto, and it is one reason why Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. The result is a consistency and quality of finish that reflects the direct involvement of a master at every step.

    The stunning Damascus look on this 240mm gyuto is achieved by forging multiple layers of stainless steel over the SG2 alloy core in a san-mai construction. The cladding layers are visible from the spine, the upper portion of the blade is etched to reveal the flowing pattern, and the lower portion is ground to a fine edge that further exposes the hagane — the inner core steel. Hand-chiseled kanji script adds a final touch of artistry to a blade that is as visually dramatic as it is technically accomplished. The SG2 core is hardened to 63+ HRC for outstanding edge retention and stain resistance. At 247mm with a 53mm blade height this is a serious kitchen workhorse with a fairly flat profile, a small amount of belly for rocking cuts, and a sharp, precise feel throughout. The nicely rounded choil and spine and the wa rosewood octagonal handle complete a package that is one of our favorites in the entire catalog.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings. Trust the photos for the current handle version.

    &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-gyuto-240mm-237.png&&&0&&&||&&&||&&&@@@ shkar2na16&&&G-SG2NI-165NA-8S&&&Shiro Kamo SG2 Damascus Nakiri 165mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly run crew that keeps every stage of production in-house and under his direct supervision. That control is evident in the consistency of his grinds, the quality of his heat treatment, and the exceptional fit and finish that sets his work apart. Kamo-san is also the master under whom rising star Syungo Ogata trained for seven years — a lineage that speaks volumes.

    This nakiri is built around an SG2 powdered stainless steel core hardened to 63+ HRC — a premium alloy produced by Takefu Specialty Steels that exhibits excellent strength, outstanding wear resistance, and the ability to take a very sharp edge. The stainless Damascus cladding is etched to reveal a beautiful semi-matte flowing pattern, and fine hand-chiseled kanji script on the blade adds to the handsome aesthetic. The profile is nearly dead flat with just a hint of belly and a slightly rounded tip that allows for a subtle rocking motion — ideal for push cutting and chopping vegetables with clean board contact. At 156mm with a generous 51mm blade height it has excellent knuckle clearance and real presence on the cutting board. The handle has been updated — please trust the photos for the current version.

    What Customers Are Saying:
    Customers consistently describe this nakiri as a standout even among serious collections. One owner who compared it directly to Shun, Miyabi, and Yaxell knives calls it unquestionably the sharpest knife he has ever used — high praise from someone with multiple premium knives in hand. Another describes it as a wonderful hybrid of traditional craftsmanship and modern metallurgy, praising the Damascus pattern, the fit and finish, and the overall character of the knife. High quality at a reasonable price is the consistent verdict.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-nakiri-165mm-160.png&&&5&&&||&&&||&&&@@@ shkasg2dape11&&&G-SG2NI-135PT-8S&&&Shiro Kamo SG2 Damascus Petty 135mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small crew of just two other workmen. Unlike many larger operations that farm blades out to different workmen at different stages, Kamo-san keeps every step of the process in-house and under his direct supervision. That control shows in the consistency of his grinds, the quality of his heat treatment, and the exceptional fit and finish that defines every knife he produces.

    This petty is built around an SG2 — also known as R2 — powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern reveals itself fully after etching. The face etching is very well realized, producing a flowing Damascus pattern that makes this knife as visually striking as it is functional. At 138mm with a 30mm blade height it sits at the longer end of the petty range, feeling more like a compact gyuto than a traditional petty — light and strong in hand, perfectly suited to intricate garnish work, trimming, slicing smaller proteins, and any detail task where a full-size knife feels like too much. The sandalwood octagonal handle is beautifully fitted and well balanced.

    What Customers Are Saying:
    Customers are struck by the versatility of the shape — one owner describes it as a small gyuto in a good way, noting how naturally it handles a wide range of tasks beyond what a typical petty would be asked to do. For those looking to experience SG2 steel for the first time at an accessible entry point, this is an outstanding and endlessly capable starting place.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-petty-135mm-260.png&&&5&&&||&&&||&&&@@@ shkashdasa16&&&G-SG2NI-170SA-8S&&&Shiro Kamo SG2 Damascus Santoku 170mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. He received the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, one of the youngest blacksmiths ever to earn this distinction, which is awarded only to artisans who have made a significant contribution to their craft in a particular region. He works at the Takefu Knife Village cooperative in Echizen, Japan, keeping every stage of production in-house with a small, tightly supervised crew. The consistency and quality that results is evident in every knife he produces.

    Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around an SG2 powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern is revealed through etching. The grind is excellent throughout, the spine and choil are nicely finished, and the out-of-the-box sharpness reflects the care Kamo-san brings to every blade. At 168mm with a 46mm blade height it is a well-proportioned all-purpose knife — nimble and precise through the full range of daily prep tasks. The handle has been updated and the knife you receive matches the photos.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-santoku-170mm-60.png&&&0&&&||&&&||&&&@@@ shkasg2dape1&&&G-SG2NI-270SJ-8S&&&Shiro Kamo SG2 Damascus Sujihiki 270mm&&&Art is a fitting word for a Shiro Kamo knife, and it is one reason why he is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew. Every stage of production stays in-house under his direct oversight, and the consistency and refinement of the finished knives reflects that commitment at every level.

    The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. This one brings Kamo-san's signature SG2 Damascus treatment to that format with stunning results. The stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern, and fine hand-chiseled kanji script adds to the visual drama. The SG2 core is hardened to 63+ HRC for exceptional edge retention and stain resistance that makes daily maintenance straightforward. The profile is nearly flat with a slightly lifted tip, and the blade is light but not a laser — there is enough substance to feel confident and precise through long slicing cuts. Fit and finish are excellent throughout, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.

    What Customers Are Saying:
    Customers describe Kamo-san's knives as outstanding — beautifully made, extremely sharp, and very enjoyable to both use and look at. The design of this Damascus line has proven so compelling that one customer reports a knife-making friend used it as the model for his next creation. These are knives worth the extra cost for those who value both performance and artistry in equal measure.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-sujihiki-270mm-122.png&&&5&&&||&&&||&&&@@@ shkawh2bu16&&&G-14&&&Shiro Kamo White #2 Bunka 165mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Blade Length: 167mm
  • Height: 48mm
  • Weight: 118g / 4.2oz
  • Spine Thickness: 2mm
  • Engraving: Hand Engraved&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-bunka-165mm-212.png&&&5&&&||&&&||&&&@@@ shirokamo1&&&G-7&&&Shiro Kamo White #2 Gyuto 185mm&&&These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

    Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Weight: 4.2 oz (120 g)
  • Blade Length: 188 mm
  • Total Length: 329 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 47.8 mm
  • Engraving: Hand Engraved&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-185mm-243.png&&&5&&&||&&&||&&&||@@@ shkawh2gy21&&&G-8&&&Shiro Kamo White #2 Gyuto 210mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

    Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Unfortunately, none of the sayas fit this knife. Get the blade guard.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Weight: 5.5 oz (156 g)
  • Blade Length: 218 mm
  • Total Length: 366 mm
  • Spine Thickness: 2.3 mm
  • Blade Height: 54.7 mm
  • Engraving: Hand Engraved&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-210mm-305.png&&&4.5&&&||&&&||&&&||@@@ shkawh2gy24&&&G-9&&&Shiro Kamo White #2 Gyuto 240mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakka wood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

    Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use it carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D-Shaped Sandalwood
  • Weight: 5.9 oz (168 g)
  • Blade Length: 245 mm
  • Total Length: 393 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 57.8 mm
  • Engraving: Hand Engraved&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-240mm-260.png&&&5&&&||&&&||&&&||@@@ shkawh2sa16&&&G-10&&&Shiro Kamo White #2 Nakiri 165mm&&&Handcrafted by Master Blacksmith Kamo-san from the legendary Takefu Village in Japan, these knives are truly exceptional. Renowned for his skill in both grinding and forging—a rare combination—Kamo-san is a master of his craft. Working closely with a small, dedicated team of just two craftsmen, he oversees every step of the process, ensuring each knife meets his exacting standards. Unlike larger shops that outsource different stages of production, Kamo-san keeps everything in-house, allowing him to maintain meticulous quality control and a personal touch in every blade. This dedication makes each knife not only a tool but a work of art.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Weight: 4.9 oz (140 g)
  • Blade Length: 157 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 51.2 mm
  • Engraving: Hand Engraved&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-nakiri-165mm-313.png&&&0&&&||&&&||&&&@@@ shkawh2pe13&&&G-1&&&Shiro Kamo White #2 Petty 135mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Reactive Damascus Cladding
  • Edge Steel: White Paper #2 Carbon Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Weight: 2.5 oz (72 g)
  • Blade Length: 141 mm
  • Total Length: 265 mm
  • Spine Thickness at Base: 2.0 mm
  • Height: 31.9 mm
  • Engraving: Hand Engraved&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-petty-135mm-256.png&&&0&&&||&&&||&&&||@@@ shkawh2sa&&&G-3&&&Shiro Kamo White #2 Santoku 170mm&&&These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Weight: 4.4 oz (126 g)
  • Blade Length: 170 mm
  • Total Length: 313 mm
  • Spine Thickness: 2.3 mm
  • Blade Height: 48.9 mm
  • Engraving: Hand Engraved&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-170mm-254.png&&&5&&&||&&&||&&&||@@@ shkawh2su24&&&G-15&&&Shiro Kamo White #2 Sujihiki 240mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Type: Sujihiki
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Engraving: Hand Engraved
  • Weight: 4.3oz/122g
  • Blade Length: 245mm
  • Overall Length: 395mm
  • Spine Thickness at Heel: 2.6mm
  • Blade Height at Heel: 39.3mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-240mm-245.png&&&5&&&||&&&||&&&||@@@ shkawh2su27&&&G-16&&&Shiro Kamo White #2 Sujihiki 270mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

    The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Cladding: Damascus
  • Type: Sujihiki
  • Edge Steel: White Paper #2 Steel
  • HRC: 61
  • Edge Grind: Even (See Choil Shot)
  • Handle: D Shape Sandalwood
  • Blade Length: 280mm
  • Height: 40.5mm
  • Weight: 150g / 5.3oz
  • Spine Thickness: 2.25mm
  • Engraving: Hand Engraved&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-270mm-245.png&&&0&&&||&&&||&&&||@@@ shkawh2su30&&&G-21&&&Shiro Kamo White #2 Sujihiki 300mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.

    Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.

  • Blacksmith: Shiro Kamo
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Steel Type: White #2
  • Finish: Reactive Damascus
  • HRC: 61 +-
  • Edge Grind: Even
  • Handle: Rosewood D
  • Ferrule: Black Pakka
  • Weight: 5.1 ounces / 144g
  • Blade Length: 305 mm
  • Overall Length: 460 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 40 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-300mm-245.png&&&0&&&||&&&||&&&||@@@ shgenbu14&&&SG-1112&&&Shizu Gen VG10 Bunka 145mm&&&The Gen line from Shizu Hamono occupies an interesting position: VG10 stainless steel performance dressed in a kurouchi (black finish, as-forged surface) finish that most cooks associate with reactive carbon steel. The result is a knife that looks like a traditional Japanese working blade while requiring the minimal maintenance of stainless steel. Shizu Hamono produces these from Sanjo City in Niigata Prefecture, a metalworking region with a craft tradition that extends well beyond knife production, and the Gen line reflects that background - solid construction, clean geometry, and a finish that stands on its own terms.

    At 146mm this is the compact bunka in the line - smaller than the 190mm version and sized for cooks who want the bunka format in a more maneuverable package. The reverse tanto tip opens up fine point work and detail cuts, the flat heel provides full board contact on push cuts, and the 37mm blade height keeps the knife nimble without sacrificing much knuckle clearance. VG10 at 60-61 HRC gives the knife solid edge retention for daily use and sharpens back quickly on quality water stones. The 2mm spine is consistent throughout - this is a thin, light blade that moves fast on the board. The D-shaped pakka wood handle and black pakka ferrule are comfortable and well-fitted.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-145mm-90.png&&&0&&&||&&&||&&&@@@ shgenvgbu17&&&SG-1103&&&Shizu Gen VG10 Bunka 190mm&&&The 190mm bunka is the largest knife in the Gen line from Shizu Hamono - a format that sits between a standard bunka and a small gyuto (Japan's all-purpose chef knife) in terms of reach and versatility. Sanjo City in Niigata Prefecture, where Shizu Hamono is based, has been a center of metalworking craft for centuries, and the Gen line is a clean expression of that tradition applied to a contemporary stainless steel construction: VG10 core, stainless Damascus cladding, and a kurouchi (black finish, as-forged surface) finish that gives the blade a dark, understated look while the Damascus pattern remains quietly visible beneath.

    At 191mm with 46mm blade height and a 2mm spine, this is a confident knife - substantial enough to handle larger prep tasks, thin enough to stay fast and precise. The reverse tanto tip opens up detail work, the flat heel section gives good board contact on push cuts, and the belly provides enough curve for rocking motions when the task calls for them. VG10 at 60-61 HRC is solid and low maintenance - sharpen on quality water stones and maintain with a ceramic rod or strop. The D-shaped pakka wood handle and black pakka ferrule sit comfortably through extended sessions. One note: we do not carry a saya that fits this knife - a blade guard is the recommended storage option.

    What Customers Are Saying: The one reviewer on this knife purchased it as a gift for a sous chef and liked it enough to immediately buy three more for an upcoming wine dinner. Weight, balance, and finish are all described as fantastic, and the packaging impressed enough to be specifically called out. That level of repeat purchase from a hospitality professional is the kind of endorsement that means something.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-190mm-54.png&&&5&&&||&&&||&&&@@@ shhagy18&&&SG-1102&&&Shizu Gen VG10 Gyuto 180mm&&&The 180mm gyuto (Japan's all-purpose chef knife) is a format that rewards the right construction. Short enough to stay precise and maneuverable, long enough to handle most proteins and vegetable prep without repositioning, it is the format many professional cooks reach for first in a tighter kitchen environment. Shizu Hamono builds the Gen line from Sanjo City in Niigata Prefecture with VG10 stainless at the core, stainless Damascus cladding, and a kurouchi (black finish, as-forged surface) finish that gives the blade a visual character well beyond what a plain polished stainless knife can offer. The low-maintenance stainless construction combined with the dark, handmade aesthetic makes this a practical choice for cooks who want both.

    At 183mm with 39mm blade height and a 2mm spine, this is a lean, fast knife - light in the hand and thin enough to move through produce with minimal resistance. VG10 at 60-61 HRC holds a good working edge through regular kitchen use and responds well to a quality ceramic rod between sharpenings. The D-shaped pakka wood handle and black pakka ferrule complete the package cleanly. This is a no-fuss daily knife from a manufacturer that clearly understands what a working gyuto needs to do.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-180mm-72.png&&&0&&&||&&&||&&&@@@ shgenvggy21&&&SG-1101&&&Shizu Gen VG10 Gyuto 210mm&&&For cooks who want Japanese knife aesthetics but prefer stainless steel for daily use, the Shizu Gen line offers something specific: a VG10 core clad in stainless Damascus with a kurouchi (black finish, as-forged surface) treatment that gives the blade a dark, handmade look without any of the reactive steel maintenance that carbon knives require. Shizu Hamono produces these from Sanjo City in Niigata Prefecture, a Japanese metalworking center better known for tools and hardware than for kitchen knives - which gives their work a slightly different character from the knife-focused production centers in Sakai or Echizen.

    The 210mm gyuto is the most versatile format in the line. At 212mm blade length with 45mm height and a 2mm spine, it is thin, light at 166g, and well-suited to cooks who want a knife that moves quickly and does not fatigue the hand through extended prep sessions. VG10 at 60-61 HRC is a practical everyday steel - it holds a good working edge, sharpens back easily on quality stones, and needs nothing more than a wipe and dry after use. The Damascus cladding is described by one owner as beautiful but somewhat subdued - it is present and visible, not loud or flashy, which suits the overall restraint of the design. The D-shaped pakka wood handle and black pakka ferrule complete the knife cleanly.

    What Customers Are Saying: The one reviewer purchased this as their first Japanese knife specifically because they wanted stainless steel practicality without sacrificing the visual character of a Japanese knife. The kurouchi finish combined with the subdued Damascus pattern delivered exactly that. After a professional finish sharpening the knife is described as sharp and a genuine joy to use, with an appearance they find themselves admiring when they are not cooking with it. A useful starting point review for buyers in exactly the same position.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-210mm-143.png&&&5&&&||&&&||&&&@@@ shgenvggy24&&&SG-1100&&&Shizu Gen VG10 Gyuto 240mm&&&The 240mm gyuto (Japan's all-purpose chef knife) is where the Gen line finds its fullest expression. More blade length means longer, more efficient strokes through proteins and larger produce, and the 2mm spine that runs thin throughout the line becomes especially effective at this length - the knife moves through food with almost no resistance across a full cutting stroke. Shizu Hamono builds this from Sanjo City in Niigata Prefecture, where the metalworking tradition runs deep and the craft standards reflect a culture that takes tools seriously. VG10 stainless core, stainless Damascus cladding, kurouchi (black finish, as-forged surface) finish - the same construction as the rest of the line, scaled to the format that demands the most from it.

    At 243mm with 51.4mm blade height and 196g, this is the most substantial knife in the lineup - heavier and taller than the 210mm, with the presence to handle full-size proteins and high-volume vegetable prep without feeling underpowered. The blade height improves knuckle clearance and provides a wider flat face for bench-scraping work between cuts. VG10 at 60-61 HRC holds up well through daily use and sharpens back readily when needed. The D-shaped pakka wood handle and black pakka ferrule are well-proportioned for the blade length and comfortable in a pinch grip through extended sessions.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-240mm-137.png&&&0&&&||&&&||&&&@@@ shgenvgpe15&&&SG-1111&&&Shizu Gen VG10 Petty 130mm&&&Shizu Hamono is based in Sanjo City in Niigata Prefecture - one of Japan's most respected metalworking regions, producing everything from kitchen knives to agricultural tools with a craft tradition that runs deep. The Gen line is their VG10 stainless offering: san mai construction with a VG10 core clad in stainless Damascus and finished with a kurouchi (black finish, as-forged surface) treatment that gives the blade a dark, understated character while keeping the Damascus pattern subtly visible underneath. It is an unusual and appealing combination - the low-maintenance practicality of stainless steel with the visual character normally associated with carbon steel.

    At 131mm the petty is the most compact knife in the Gen lineup, built for precision in-hand work on fruit, aromatics, and small ingredients, and for detail cuts at the board where a longer knife is simply too much. The VG10 core at 60-61 HRC delivers solid edge retention and sharpens back readily on quality water stones. The 2mm spine is thin throughout - light and nimble in hand, fast to maneuver, with no sense of thickness or drag during use. The D-shaped pakka wood handle with black pakka ferrule is a clean, ergonomic fit for both pinch and handle grip.

    Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-petty-130mm-34.png&&&0&&&||&&&||&&&@@@ shhabrkn&&&SM-4000&&&Shizu Morinoki Bread Knife&&&Bread knives live and die by the quality of the serrations. A sharp serrated edge grips and cuts cleanly through crust without compressing the crumb underneath; a dull or poorly formed serration tears and pushes instead. The Shizu Morinoki Bread Knife is built from DSR-1K6 Japanese stainless steel - the same alloy used throughout the Morinoki line - with clean, effective serrations along a 238mm blade that handles everything from baguettes and sourdough to soft sandwich loaves and pastries. At 58-59 HRC the steel holds the serrated edge well over regular use.

    The western-style keyaki wood handle is comfortable for the longer, controlled sawing strokes that bread cutting requires, and at 74g the knife is light enough to use for extended service without fatigue. A 2mm spine keeps the blade thin and precise. This is a solid everyday bread knife from a Sanjo City manufacturer with a clear understanding of what working kitchen tools need to do at a practical price.

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-29.png&&&0&&&||&&&||&&&@@@ shmobrknle&&&SM-4006&&&Shizu Morinoki Bread Knife Left&&&Most bread knives are built right-handed. The serrations on a standard bread knife are beveled specifically for right-hand use, which means left-handed cooks are either fighting the tool or accepting a suboptimal cut. The Shizu Morinoki Left-Handed Bread Knife corrects this directly - the serrations are ground for left-hand use, producing the same clean, controlled cutting action that right-handed users take for granted. Shizu Hamono builds this from DSR-1K6 Japanese stainless steel at 60 HRC in Sanjo City, Niigata Prefecture.

    At 210mm blade length and 2mm spine, this is a slim, capable bread knife sized for daily use on everything from sourdough and baguettes to soft loaves and pastry. The keyaki wood handle is comfortable for the longer sawing strokes that bread cutting requires. At 118g it has enough presence to stay controlled through a full loaf without feeling heavy. For left-handed cooks who have been working with right-handed serrations and wondering why their bread cuts feel awkward - this is the fix.

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-left-37.png&&&0&&&||&&&||&&&@@@ shmohachkn&&&SM-4004&&&Shizu Morinoki Hard Cheese Knife&&&Hard cheeses require a different approach than soft ones. Where a soft cheese knife is thin and narrow to minimize drag, a hard cheese knife needs a short, stiff blade with enough geometry to press cleanly through aged Parmigiano, manchego, Gruyere, or extra-sharp cheddar without crumbling the block. The Shizu Morinoki Hard Cheese Knife is built for exactly this task - a compact 50mm blade at 40mm of height at its fullest point, giving it the stiff, wedge-like profile that splits hard cheese cleanly along the cut line.

    DSR-1K6 Japanese stainless steel at 58-59 HRC with a keyaki wood handle. At 44g it is light and easy to handle on a cheese board. The short blade means maximum control over the cut, which is what hard cheese work actually demands. A natural companion to the Morinoki Soft Cheese Knife for a matched set that handles the full range of cheese textures.

    &&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-hard-cheese-knife-89.png&&&0&&&||&&&||&&&@@@ shmope14&&&SM-4002&&&Shizu Morinoki Petty 140mm&&&The Shizu Morinoki line from Shizu Hamono in Sanjo City is built around a clear premise: quality Japanese stainless steel construction, keyaki wood handles, and honest pricing that makes these tools accessible for both home kitchens and professional environments. The Petty 140mm carries that through in a compact, versatile knife format - sized for in-hand work on fruit and aromatics, small enough for detail cuts at the board, and at a price point that makes it practical to have several in a drawer or to kit out a restaurant set.

    The steel is DSR-1K6, a Japanese stainless alloy hardened to 58-59 HRC - harder than most European stainless knives in this price range, which translates to better edge retention and a sharper factory edge. The mono construction keeps the blade geometry clean and simple. At 42g and 1.5mm spine, this is an extremely light, thin knife - precise and fast for detail work. One reviewer bought four of them as steak knives with blade guards, reporting sharp out-of-box performance and good value. One practical note: the handle edges are somewhat sharp from the factory and benefit from a light sanding for a more comfortable grip over time.

    What Customers Are Saying: The one reviewer bought four of these to use as steak knives and describes them as great value with sharp out-of-box performance and a clean glide through food. Fit and finish are praised. The handle edges are noted as slightly sharp, which is easy to address with light sanding before use.

    &&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-140mm-90.png&&&5&&&||&&&||&&&@@@ shmotokn17&&&SM-4001&&&Shizu Morinoki Petty Knife 170mm&&&The Morinoki Petty 170mm is the longer of the two petty options in the Shizu Hamono Morinoki line - sitting at the boundary between a dedicated petty and a compact all-purpose knife, with the reach to handle light protein work at the board as well as the standard petty tasks of fruit, aromatics, and in-hand detail cuts. Shizu Hamono produces these in Sanjo City in Niigata Prefecture, using DSR-1K6 Japanese stainless steel throughout the Morinoki line. At 58-59 HRC it holds a practical working edge well and sharpens back easily on quality stones.

    At 169mm blade length, 34mm height, and 2mm spine, this is a longer, slightly more substantial petty than the 140mm version - more capable at the board for light slicing tasks while remaining nimble enough for in-hand work. The 60g weight is genuinely light. The keyaki wood handle is a natural-grain wood specific to Japan with a warm appearance and a comfortable grip that suits the knife well. A practical, well-priced option for cooks who want a capable everyday petty without carbon steel care requirements.

    Care Instructions: DSR-1K6 is fully stainless. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention.

    &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-knife-170mm-90.png&&&0&&&||&&&||&&&@@@ shhapicu&&&SM-4003&&&Shizu Morinoki Pizza Cutter&&&Most pizza cutters in home kitchens are old, dull, and barely functional - they compress the toppings along the cut path rather than slicing cleanly through them. The Shizu Morinoki Pizza Cutter from Shizu Hamono in Sanjo City is built to a different standard. DSR-1K6 stainless steel - a high-quality Japanese stainless alloy used throughout the Morinoki line - is heat-treated to 58-59 HRC, which is genuinely hard for a pizza cutter and produces a wheel edge that stays sharp through regular use. The result is a tool that glides through crust and toppings in a single clean pass rather than dragging and pushing.

    The wheel diameter is 73mm - a practical size that handles everything from personal pizzas to full sheet pans - and the keyaki wood handle provides a secure, comfortable grip. At 70g the cutter is light enough to maneuver easily but substantial enough to feel well-made. A tool this simple either works or it does not, and this one works.

    What Customers Are Saying: The one reviewer describes it as a transformative experience - the kind of thing that makes you realize how poor your old cutter was by comparison. The edge glides through pizza without the trough of compressed toppings that a dull cutter leaves behind. The verdict is clean, simple, and credible: buy it.

    &&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-pizza-cutter-17.png&&&5&&&||&&&||&&&@@@ shmosochkn&&&SM-4005&&&Shizu Morinoki Soft Cheese Knife&&&Soft cheese knives have one job: release the cheese cleanly without drag and without sticking. The Shizu Morinoki Soft Cheese Knife is designed specifically for this task, with a narrow blade profile, thin spine, and perforated or slotted blade geometry that reduces the surface area in contact with the cheese during the cut. The result is cleaner slices with less cheese adhering to the blade face - relevant for everything from brie and camembert to fresh chevre and burrata.

    Built from DSR-1K6 Japanese stainless steel at 58-59 HRC with a keyaki wood handle, this is a well-made specialist tool at an accessible price. At 93mm blade length and 42g, it is compact and light - a natural addition to a cheese board setup or a kitchen that takes cheeseboards seriously. Pairs well with the Morinoki Hard Cheese Knife for a matched set that covers both ends of the cheese texture spectrum.

    &&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-soft-cheese-knife-76.png&&&0&&&||&&&||&&&@@@ sixcstforedp&&&EPSiennaXcelStrop1x6&&&Sienna Xcel Strop for Edge Pro 1" x 6"&&&This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.

    The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the sienna, which must be touched to truly believe just how fine it is.&&&&&&9.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sienna-xcel-strop-for-edge-pro-1-x-6-115.png&&&5&&&||&&&||&&&||@@@ sichprkisc&&&KPS-190&&&Silky Chef-X Pro-S Kitchen Scissors&&&Silky KPS-190 Kitchen Scissors – Built for Precision and Durability

    Designed to meet the demands of professional kitchens, the Silky KPS-190 kitchen scissors combine superior craftsmanship with practical functionality. Made from premium AUS8 steel and heat-treated to an impressive 58 HRC hardness, these blades are tougher and more durable than most other scissors on the market. The serrated edge ensures a firm grip on food, preventing slipping and allowing for smooth, precise cuts.

    The large, heat-resistant handles, crafted from CALP resin, provide a comfortable grip and can withstand temperatures up to 120°C. This makes them safe for disinfection in boiling water, ensuring optimal hygiene in busy kitchen environments.

    Expertly Made in Seki, Japan. Renowned for its centuries-old tradition of blade-making, Seki in Gifu Prefecture produces some of the finest cutlery in the world. The KPS-190 model reflects this heritage, offering reliability, longevity, and precision in every use.

    Product Details:

  • Brand: Silky
  • Model No.: KPS-190
  • Blade Material: AUS8 steel, hand-sharpened
  • Hardness: 58 HRC
  • Blade Length: 70 mm (2.8")
  • Handle Material: CALP resin (heat resistant up to 120°C)
  • Handle Color: Red
  • Overall Length: 190 mm (7.5")
  • Weight: 65.88 g (2.32 oz)

    Experience the perfect combination of strength, comfort, and control with the Silky KPS-190 – a trusted choice for professionals who demand the best.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/silky-chef-x-pro-s-kitchen-scissors-37.png&&&0&&&||&&&||&&&@@@ sikiscchpro&&&NKS-215DT&&&Silky Kitchen Scissors - Chef-X Pro+&&&Silky Multi-Purpose Kitchen Scissors – Built for Versatility and Durability

    Silky’s reputation for crafting top-tier scissors shines through with these all-purpose kitchen scissors. Designed to handle a wide range of tasks, they feature a heat-resistant handle that withstands temperatures up to 250°F (120°C) and are made from durable 420 stainless steel. The blades easily separate for hassle-free cleaning, making maintenance quick and simple.

    More than just scissors, this versatile tool also includes a built-in bottle opener, nutcracker, and tin opener, while the semi-serrated edge effortlessly cuts through a variety of foods and materials. Available in four vibrant colors, these scissors offer both functionality and style for any kitchen.

    Proudly Made in Seki, Japan. Crafted in the renowned blade-making city of Seki, these scissors reflect generations of Japanese craftsmanship and precision.

    Specifications:

  • Overall Length: 8.5"
  • Blade Length: 2.5"
  • Material: 420 stainless steel with heat-proof handle
  • Additional Features: Bottle opener, nutcracker, tin opener, and semi-serrated edge
  • Packaging: Boxed

    Upgrade your kitchen toolkit with Silky’s all-purpose scissors – the perfect blend of strength, convenience, and versatility!&&&&&&32&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-chef-x-pro-40.png&&&0&&&||&&&||&&&@@@ sikisc&&&RUS-165&&&Silky Kitchen Scissors RUS-165&&&Renowned for their exceptional quality, the Silky Series shears are among the finest made. Designed to handle far more than just kitchen tasks, these multi-purpose shears are built to excel in various situations. Whether you're preparing food, crafting, working on art projects, or tackling gardening chores, these shears make the job effortless.

    Featuring soft, ergonomically designed handles that provide a comfortable grip, they reduce hand fatigue while delivering powerful cutting performance. The serrated blades, crafted from high-grade 6A stainless cutlery steel, ensure sharpness, durability, and resistance to rust, promising years of reliable use.

  • Made in Japan with precision craftsmanship.
  • Material: 6A stainless cutlery steel, elastomer resin handles
  • Full Length: 170 mm
  • Weight: 63 g&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-rus-165-42.png&&&0&&&||&&&||&&&@@@ slguforedpro&&&SlideGuide&&&Slide Guide for Edge Pro Apex&&&Edge Pro has recently introduced this new addition to the Apex sharpening machine called the Slide Guide. The guide gives you 2 points of contact on the knife. This improves blade stabilization and allows quicker, more repeatable blade placement. One-piece extends from one edge of the blade table to the other, while the center piece slides back and forth independently and can lock in to position to accommodate a wide variety of blade shapes and sizes. It works well by itself, but when combined with a magnetized blade table it makes sharpening on the Edge Pro easier than ever before. The Slide Guide is machined from 6061 T6 aluminum, and has a .002" thick hard anodized coating to protect it from wear and tear over time. A high quality accessory to add to your arsenal of sharpening supplies.

    It’s primary use is for blades that will be laid in one position and will not be moved while being sharpened.

    We make them in 2 sizes. This one is for the Apex knife sharpener model.&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/slide-guide-for-edge-pro-apex-170.png&&&5&&&||&&&||&&&||@@@ soprsh&&&GO-AB302&&&Sokan Pruning Shears&&&The first Sokan was born in 1819 as a blacksmith of Japanese swords. When the samurai era ended and demand for sword-making collapsed, the workshop pivoted to shears - and by around 1880 had developed the pruning shear design that forms the basis of what they still produce today. That is nearly 150 years of refining a single tool, built on forging knowledge that predates the Meiji Restoration. Sokan products are made in Yamagata Prefecture, which has been a production center for forged agricultural and garden tools for generations.

    The production method is explicitly traditional - the same forging discipline that went into sword-making applies here. A tapered screw joins the blades rather than a standard pivot, which means the blades maintain consistent alignment as they wear rather than loosening over time - a practical detail that becomes obvious in use. The steel is KA70, a high-carbon tool steel widely used in Japanese cutlery, finished by a seasoned craftsman who hand-sets the edge. At 8.6 oz and 210mm total length with 60mm blades, these are substantial, capable pruning shears with a locking mechanism at the handle base for safe carry and storage.

    Care Instructions: High-carbon steel. Wipe and dry after use. Apply oil to the blades and the pivot before storage. Keep clean and dry - the steel will rust if left wet. The tapered screw joint can be adjusted if the blades develop any play over time.

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-245.png&&&0&&&||&&&||&&&@@@ spor6da&&&Pins&&&Special Order Akira&&&5,000 Black Pins. &&&&&&2000&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/special-order-akira-74.png&&&0&&&@@@ splostho&&&3T-CH-02&&&Spring Loaded Stone Holder&&&This is a nice upgrade over the other stone holders on our site that use screws to open and close. This one is spring-loaded so you only have to pull it to open the stone holder and then it springs shut to close onto the stone. It works on a variety of different-sized stones from about 7 inches to about 9 inches, and you can adjust it a little further to increase the dimensions with a wrench. The springs and rods are stainless steel for easy care.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/spring-loaded-stone-holder-189.png&&&5&&&||&&&||&&&||@@@ ststgr&&&TM-GR105&&&Stainless Steel Grater&&&Stainless Steel Grater #5

    Designed for precision and durability, the Stainless Steel Grater #5 is an essential tool for your kitchen. Whether you're grating ginger, daikon, garlic, or hard cheeses, its sharp, patterned teeth ensure efficient and consistent results with minimal effort. Crafted from high-quality stainless steel and made in Japan, this grater is rust-resistant, easy to clean, and built to last.

    Usage Tips: For best results, use a gentle, downward motion to grate ingredients. This grater excels at producing fine, even textures ideal for sauces, dressings, and garnishes. For safety, use the flat surface on a stable surface and keep fingers clear of the sharp teeth.

    Care Instructions: Rinse immediately after use to prevent food from drying on the surface. Hand wash with mild detergent and dry thoroughly. Avoid using abrasive scrubbers to preserve the sharpness of the teeth. Store in a dry area.

  • Weight: 5.8 oz (164 g)
  • Grater Area Length: 125 mm
  • Total Length: 220 mm
  • Grater Area Width: 110 mm&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-grater-39.png&&&0&&&||&&&@@@ stshst&&&StaySharp&&&Stay Sharp Sticker&&&We've been using this tagline for a decade in our videos and printed material. I think we inadvertently stole it from Murray Carter who was kind enough to let us keep using it. Measures 2 7/8" in diameter. "Stay Sharp!"&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stay-sharp-sticker-113.png&&&0&&&||&&&||&&&@@@ tcblla24gy&&&1010&&&Suehiro Cerax 1,000 Grit&&&Elevate Your Sharpening Experience with the Suehiro Cerax 1K Stone

    Unlock the full potential of your blades with the Suehiro Cerax 1K sharpening stone, renowned for its velvety smooth surface and the ultra-fine edge it delivers. With just a quick soak, this premium stone is ready to restore your knives to their peak sharpness.

    Designed with convenience in mind, the Cerax 1K includes a reliable rubber stone holder to ensure stability during sharpening and a cleaning stone to maintain its pristine condition. Measuring 205mm x 73mm x 27mm, it's the perfect size for precision and ease of use.

    As part of Suehiro’s prestigious Cerax series, this stone represents the cutting-edge of Japanese sharpening technology. Whether you’re a professional or a passionate home cook, the Cerax 1K stone is your key to achieving razor-sharp perfection.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1000-grit-60.png&&&5&&&||&&&||&&&||@@@ suce60&&&6060&&&Suehiro Cerax 6,000 Grit&&&Introducing the Suehiro Cerax 6,000 Ceramic Stone, crafted with the utmost attention to detail by skilled artisans. These professional-grade stones are meticulously handmade, ensuring exceptional quality and performance.

    Boasting a generous size, each stone comes complete with a convenient base, plastic box, and nagura. Its ceramic material excels at cutting high-hardness steels, making it the perfect choice for sharpening today's top-of-the-line cutting tools.

    Thanks to its splash-and-go design, all you need is a small amount of water on the top to get started. With a whetstone grit of 6,000, you can expect superior sharpening results every time.

    This stone also includes a surface restoration stone, so you can keep it in top condition and prolong its lifespan. Made in Niigata, Japan, it's no wonder that the Suehiro Debado 6,000 Ceramic Stone is a top choice among professionals and enthusiasts alike.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-6000-122.png&&&0&&&||&&&||&&&||@@@ debado320&&&400-SNE&&&Suehiro Debado 320 Grit&&&

    Elevate Your Sharpening Experience with Debado Stones

    Discover the latest innovation from Suehiro—the Debado Stone Series. Though new to the market, these stones are already generating buzz for their high-quality performance and innovative design.

    Why Debado Stones?

    Key Features

    Easy Care & Maintenance

    Performance & Value

    The Debado 320 is fast and efficient, perfect for minor repairs and bevel resets. It delivers a clean, aggressive edge and leaves a uniform scratch pattern, ideal for further polishing. While it might not replace a 1k stone, it’s a top choice for coarse grit sharpening.

    Final Thoughts

    The Debado 320 Stone offers a responsive, reliable sharpening experience, ideal for those who value precision. Its smart design, easy feedback, and consistent performance make it a must-have for serious sharpeners.

    Try Debado Today

    Upgrade your sharpening routine with the Debado 320 Stone—where quality, precision, and ease of use come standard.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-320-grit-89.png&&&5&&&||&&&||&&&||@@@ sustho&&&SuehiroHolder&&&Suehiro Deluxe Stone Holder&&&A good stone holder is one of those sharpening accessories that seems optional until you use one - and then sharpening without it feels needlessly awkward. The Suehiro Deluxe is one of the best-designed holders we carry. The single-rod clamping system is the key difference from two-rod alternatives: one nut to spin, no fiddling with two separate rods trying to stay parallel, and the stone locks firmly in place without rocking or shifting. The stainless steel and elastomer rubber construction means it rinses clean, dries quickly, and will not rust over time. It holds stones from 150mm to 250mm in length and is wide enough to accommodate stones with attached bases.

    The holder raises your stone high enough to give solid knuckle clearance during sharpening - even with thinner stones - which makes a real difference during longer sessions. It sits stably on a wet surface without wandering. A few owners have noted a strong rubber smell when first opened, which dissipates with time and a rinse. One reviewer with very thin stones (coticule bouts and similar) found the holder could be reconfigured to hold stones as short as approximately 4.25 inches by removing and rearranging the internal components, which is a useful tip if you work with non-standard stone sizes.

    What Customers Are Saying: Owners consistently describe this as the holder they should have bought first. The single-rod adjustment draws the most praise - reviewers who came from two-rod designs note how much faster and more secure the setup process feels. Knuckle clearance is mentioned repeatedly as a meaningful practical improvement over sharpening on a wet towel or lower-profile holders. Several owners have purchased a second unit for convenience, and one commercial scissor sharpener notes it holds up reliably in a mobile professional environment. The stainless construction gets specific praise from owners who had rust issues with earlier holders.

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-deluxe-stone-holder-139.png&&&4.5&&&||&&&||&&&||@@@ calphalon-cookware&&&Rika3K&&&Suehiro Rika 3K "Ouga"&&&

    The Suehiro Rika 3K Ouga is a standout product from the same renowned line as the Rika 5K. This exceptional middle-grit stone, featuring a striking yellow color, is one of our top recommendations for achieving a fine finish on kitchen knives.

    The name "Ouga" translates to "The King", which is fitting for a stone of such high quality. It serves as an excellent finishing stone, particularly for those seeking a balance between a toothy edge and a refined finish. Pairing this stone with a lower or medium grit stone, such as a 1K or 800 grit, allows you to create an edge that effortlessly slices through tomatoes or peppers while maintaining long-lasting sharpness.

    The stone measures 205 x 73 x 27 mm, providing ample surface area for a comfortable and efficient sharpening experience.

    &&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-3k-ouga-60.png&&&4&&&||&&&||&&&||@@@ suri50grst&&&Rika5K&&&Suehiro Rika 5K Stone&&&This water stone offers excellent performance and value, making it a popular choice as a finishing stone after setting the edge with a lower grit stone. It provides smooth, consistent feedback and refines edges quickly, leaving a clean and highly polished finish suitable for everyday kitchen knives. A short soak of five to ten minutes is recommended before use for best results.

    The Suehiro Rika 5000 Grit Stone cuts faster than many stones in this range and is capable of producing a very refined, razor sharp edge with minimal effort. It is especially effective for maintaining well cared for knives, often requiring only a short sharpening session to restore performance. One important characteristic to note is that this stone retains moisture for a long time and must be allowed to dry fully before storage. Adequate airflow and patience are essential to prevent moisture related issues and keep the stone in good condition. Care Instructions: Soak for five to ten minutes before use. Keep the surface wet during sharpening. Allow the stone to dry completely before storage. Store in a well ventilated area. Do not permasoak or store while damp.

  • Brand: Suehiro
  • Model: Rika
  • Stone Type: Finishing Water Stone
  • Grit: 5000
  • Dimensions: 210 x 75 x 23 mm
  • Use: Edge Refinement and Final Polishing&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-5k-68.png&&&5&&&||&&&||&&&||@@@ sustho1&&&SKG-42&&&Suehiro Small Stone Holder&&&This little stone holder is really good. It's easy to use, fits just about any stone you can think of, and it's low enough to accommodate well used stones or short stones like the Shapton Glass stone series. The rubber easily grips your counter or you can use this inside the Suehiro sharpening pond to keep your work space mess free.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-small-stone-holder-116.png&&&5&&&||&&&||&&&@@@ suaosugy21cu&&&SHP-G210&&&Sukenari HAP40 Gyuto 210mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.

    The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the rosewood octagonal handle with a traditional buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanaki-san, Second Generation
  • Steel: HAP40 Semi Stainless Steel
  • HRC: 68
  • Cladding: Stainless
  • Finish: Hair Line
  • Handle: Rosewood Octagonal
  • Ferule: Buffalo Horn
  • Weight: 5.4 oz (152 g)
  • Blade Length: 205 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm
  • Edge Grind: Even&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-210mm-248.png&&&5&&&||&&&||&&&@@@ suaosugy24cu&&&SHP-G240&&&Sukenari HAP40 Gyuto 240mm&&&Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.

    The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanaki-san, Second Generation
  • Steel: HAP40 Semi Stainless Steel
  • HRC: 68
  • Cladding: Stainless
  • Finish: Hair Line
  • Handle: Rosewood Octagonal
  • Ferule: Buffalo Horn
  • Weight: 6.6 oz (186 g)
  • Blade Length: 232 mm
  • Total Length: 382 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm
  • Edge Grind: Even&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-240mm-331.png&&&0&&&||&&&||&&&@@@ suhagy27&&&SHP-G27PR&&&Sukenari HAP40 Gyuto 270mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.

    The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanaki-san, Second Generation
  • Steel: HAP40 Semi Stainless Steel
  • HRC: 68
  • Cladding: Stainless
  • Finish: Hair Line
  • Handle: Rosewood Octagonal
  • Ferule: Buffalo Horn
  • Weight: 6.8 oz (194 g)
  • Blade Length: 260 mm
  • Total Length: 418 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm
  • Edge Grind: Even&&&&&&485&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-270mm-147.png&&&0&&&||&&&||&&&@@@ suaosuki21cu&&&SHP-K240&&&Sukenari HAP40 Kiritsuke 240mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good lookers and equally impressive performers, constructed from HAP40 steel. which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.

    The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanaki-san, Second Generation
  • Steel: HAP40 Semi Stainless Steel
  • HRC: 68
  • Cladding: Stainless
  • Finish: Hair Line
  • Knife Style: Kiritsuke
  • Handle: Magnolia Wood Octagonal
  • Ferule: Buffalo Horn
  • Weight: 6.6 oz (188 g)
  • Blade Length: 232 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm
  • Edge Grind: Even&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-kiritsuke-240mm-158.png&&&0&&&||&&&||&&&@@@ suzddagy21&&&SZD-G21DR&&&Sukenari ZDP189 Damascus Gyuto 210mm&&&Experience the unparalleled craftsmanship of Sukenari with their ZDP189 Damascus Gyuto 210mm knife. Impressing us with their exceptional skills, the blacksmiths have created a knife that is both aesthetically pleasing and highly functional.

    Constructed with the incredibly hard ZDP189 alloy (65-66 HRC), this knife is made to perform with sharpness that lasts longer than most. The inner core of ZDP189 is surrounded by softer stainless steel, making maintenance a breeze for professional chefs.

    The mirror-polished Damascus blade and rosewood octagonal handle with buffalo horn ferrule make this knife not only a top performer, but also a visually stunning piece. Sukenari's expertise elevates this knife to a level beyond just a daily kitchen tool; it can be a cherished heirloom, showpiece, or simply your go-to knife.

  • Weight: 5.8 oz (166 g)
  • Blade Length: 205 mm
  • Total Length: 351 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm&&&&&&595&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-1345.png&&&0&&&||&&&||&&&@@@ suzddagy21cu1&&&SZD-G24DR&&&Sukenari ZDP189 Damascus Gyuto 240mm&&&Sukenari ZDP189 Damascus Gyuto 240mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good-looking and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.

    The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanake-san, Second Generation
  • Edge Steel: ZDP-189
  • HRC: 65+-
  • Cladding: Stainless
  • Finish: Damascus Stainless
  • Edge Grind: Even
  • Handle: Custom Octagonal
  • Weight: 7.0 oz (200 g)
  • Blade Length: 232 mm
  • Total Length: 383 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 51 mm&&&&&&640&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-240mm-1013.png&&&0&&&||&&&||&&&@@@ suzddagy27&&&SZD-G270DR&&&Sukenari ZDP189 Damascus Gyuto 270mm&&&ZDP189 is an alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.

    The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.

    Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!

  • Brand: Sukenari
  • Blacksmith: Mr. Hinaki
  • Location: Toyama, Japan
  • Construction: San Mai
  • Core Steel: ZDP189
  • Finish: Damascus
  • HRC: 65-66
  • Handle: Rosewood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 8.0 oz (226 g)
  • Blade Length: 259 mm
  • Total Length: 416 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 51 mm&&&&&&660&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-270mm-635.png&&&0&&&||&&&||&&&@@@ suzddaki24&&&SZD-K24DR&&&Sukenari ZDP189 Damascus Kiritsuke 240mm&&&ZDP189 is a recently introduced alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.

    The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.

    Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!

  • Brand: Sukenari
  • Blacksmith: Mr. Hinaki
  • Location: Toyama, Japan
  • Construction: San Mai
  • Core Steel: ZDP189
  • Finish: Damascus
  • HRC: 65-66
  • Handle: Rosewood Octagonal
  • Weight: 7.2 oz (206 g)
  • Blade Length: 234 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 50 mm&&&&&&640&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-kiritsuke-240mm-630.png&&&0&&&||&&&||&&&@@@ suzddape16&&&SZD-P16DR&&&Sukenari ZDP189 Damascus Petty 160mm&&&Sukenari ZDP189 Damascus Petty 160mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.

    The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanake-san, Second Generation
  • Edge Steel: ZDP-189
  • HRC: 65+-
  • Cladding: Stainless
  • Finish: Damascus Stainless
  • Edge Grind: Even
  • Handle: Rosewood Octagonal with Buffalo Horn Ferrule
  • Weight: 2.9 oz (84 g)
  • Blade Length: 167 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-petty-160mm-279.png&&&0&&&||&&&||&&&@@@ suzdhagy21&&&SZD-G21PHL&&&Sukenari ZDP189 Hairline Gyuto 210mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.

    These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.

    The inner core of ZDP189 is covered with a softer stainless steel cladding. The addition of this steel makes these knives really easy to maintain. Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.

    The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the octagonal rosewood and buffalo horn handle. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.

  • Company Name: Sukenari
  • Blacksmith: Hanake-san (Second Generation)
  • Steel: ZDP-189
  • HRC: 65+-
  • Cladding: Stainless
  • Finish: Hair Line
  • Knife Style: Gyuto
  • Handle: Rosewood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.4 oz (152 g)
  • Blade Length: 204 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 48 mm
  • Edge Grind: Even&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-210mm-359.png&&&5&&&||&&&||&&&@@@ suzdgy24ha&&&SZD-G24PHL&&&Sukenari ZDP189 Hairline Gyuto 240mm&&&The Sukenari ZDP-189 Gyuto 240mm is a remarkable blade crafted by master blacksmith Hinake-san, a second-generation artisan from Toyama, Japan. Continuing the legacy of his father, at 80 years old, he still sharpens knives for the local community and upholds a tradition of excellence in knife-making. This gyuto features a high-performance ZDP-189 steel core, heat-treated to an impressive HRC 65+ for exceptional edge retention. It is clad in stainless steel with a refined hairline finish, combining durability with a sleek aesthetic.

    Designed for balance and precision, the blade measures 231mm long with a 51mm height, a spine thickness of just 3mm, and a well-balanced weight of 6.6oz (186g). The 50/50 edge grind ensures versatility for both right- and left-handed users. Complementing its superb cutting performance is an elegant rosewood octagonal handle paired with a buffalo horn ferrule for a comfortable and secure grip.

    This is a rare opportunity to own a handcrafted masterpiece from an esteemed blacksmith who blends tradition, craftsmanship, and cutting-edge steel to deliver an unparalleled culinary experience.

  • Company Name: Sukenari
  • Blacksmith: Hinake-san (Second Generation)
  • Steel: ZDP-189
  • HRC: 65+-
  • Cladding: Stainless
  • Finish: Hairline
  • Handle: Rosewood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.6 oz (186 g)
  • Blade Length: 231 mm
  • Total Length: 383 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm
  • Edge Grind: 50/50&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-240mm-175.png&&&5&&&||&&&||&&&@@@ suzddasu27&&&SZD-G27PHL&&&Sukenari ZDP189 Hairline Gyuto 270mm&&&ZDP189 is made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.

    The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.

    Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!

  • Brand: Sukenari
  • Blacksmith: Mr. Hinaki
  • Location: Toyama, Japan
  • Construction: San Mai
  • Core Steel: ZDP189
  • Cladding: Stainless
  • Finish: Hairline
  • Weight: 7.9 oz (224 g)
  • Blade Length: 260 mm
  • Total Length: 418 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 52 mm
  • HRC: 65-66
  • Handle: Rosewood Octagonal&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-270mm-224.png&&&4.5&&&||&&&@@@ suaosuki24cu&&&SZD-K24PHL&&&Sukenari ZDP189 Hairline Kiritsuke 240mm&&&ZDP189 Steel is made by the Hitachi Metals Company and is the go-to steel for customers who want top performance in a high-quality stainless steel. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.

    This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.

    We are making some of these formidable blades available with these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife.

  • Brand: Sukenari
  • Blacksmith: Mr. Hinaki
  • Location: Toyama, Japan
  • Construction: San Mai
  • Edge Steel: ZDP-189
  • HRC: 65
  • Cladding: Hairline Stainless Steel
  • Finish: Mirror Polish
  • Weight: 6.6 oz (186 g)
  • Blade Length: 233 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 51 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Buffalo Horn&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-240mm-159.png&&&0&&&||&&&||&&&@@@ suaosuki24cu2&&&SZD-K27PHL&&&Sukenari ZDP189 Hairline Kiritsuke 270mm&&&ZDP189 Stainless steel is made by the Hitachi Metals Company, and is the go-to steel for customers who want top performance in a high-quality stainless steel for kitchen knives. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.

    This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.

    We are making some of these formidable blades available with very nice rosewood octagonal handles with buffalo horn ferrules.

  • Brand: Sukenari
  • Blacksmith: Mr. Hinaki
  • Location: Toyama, Japan
  • Construction: San Mai
  • Edge Steel: ZDP189 Stainless Steel
  • HRC: 65
  • Cladding: Stainless Steel
  • Finish: Hairline
  • Weight: 7.7 oz (218 g)
  • Blade Length: 265 mm
  • Total Length: 423 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-270mm-159.png&&&0&&&||&&&||&&&@@@ suerccero&&&Supereraser&&&Super Eraser (Cleans Ceramic Rods)&&&Super Eraser is made by Idahone Inc. and is especially effective for cleaning of ceramic rods. With use, a ceramic honing rod will develop a residual build up from fine metal shavings that lodge in the crevices of the rod. Just rub this on the rod to clean.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/super-eraser-cleans-ceramic-rods-132.png&&&4.5&&&||&&&||&&&||@@@ tabata5&&&TB2-B17PU&&&Tabata Blue #2 Bunka 165mm&&&Tabata Blue #2 Bunka 165mm. This knife is handmade and hammer-forged by Tabata Hamono, a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kasumi
  • Handle: Oak Urushi Octagonal with Black Painted Ferrule
  • Weight: 5.8 oz (166 g)
  • Blade Length: 173 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-bunka-165mm-227.png&&&5&&&||&&&||&&&@@@ tabata3&&&TA2-C21PU&&&Tabata Blue #2 Cleaver 210mm&&&Tabata Blue #2 Cleaver 210mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Cladding: Soft Iron
  • Finish: Kasumi
  • Weight: 12.5 oz (354 g)
  • Blade Length: 212 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 85 mm
  • Handle: Oak Octagonal with Painted Black Ferrule (video shows older handle; photos are current)
  • No saya for this cleaver&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-cleaver-210mm-318.png&&&5&&&||&&&||&&&@@@ tabl2de16&&&TB2-D16PU&&&Tabata Blue #2 Deba 165mm&&&Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • HRC: 62+-
  • Cladding: Stainless Clad
  • Edge Grind: Double Bevel, Right Bias (See Choil Shot)
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 9.8 oz (278 g)
  • Blade Length: 163 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 51 mm&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-165mm-90.png&&&0&&&||&&&||&&&@@@ tabl2de18&&&TB2-D18PU&&&Tabata Blue #2 Deba 180mm&&&Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • HRC: 62+-
  • Cladding: Stainless Clad
  • Edge Grind: Double Bevel, Right Bias (See Choil Photo)
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 12.7 oz (362 g)
  • Blade Length: 185 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 55 mm&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-180mm-90.png&&&0&&&||&&&||&&&@@@ tabl2gy24&&&TB2-G24PU&&&Tabata Blue #2 Gyuto 240mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this gyuto with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2
  • HRC: 62
  • Bevel: Double Bevel
  • Edge Grind: Even Grind
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Weight: 7.5 oz (213 g)
  • Blade Length: 245 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 49 mm
  • Handle: Oak Octagonal with Black Painted Ferrule&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-240mm-90.png&&&0&&&||&&&||&&&@@@ tabl2gy27&&&TB2-G27PU&&&Tabata Blue #2 Gyuto 270mm&&&Introducing the Tabata Blue #2 Gyuto 270mm - a masterpiece from the skilled artisans at Tabata Hamono, a small blacksmith shop nestled on Tanegashima Island in the southern region of Kagoshima Prefecture in Kyushu, Japan.

    Crafted from the finest Blue #2 steel with stainless cladding and a kasumi finish, this gyuto is the epitome of Japanese craftsmanship. Its san mai construction and hammer-forged build ensure unparalleled strength and durability.

    At Chefknivestogo, we're thrilled to be the first dealer to bring this workhorse gyuto to the USA. With a double bevel edge and an HRC of 62, the Tabata Blue #2 Gyuto 270mm is a must-have for any serious chef looking to elevate their culinary game. Experience the precision and beauty of Japanese knives with the Tanegashima brand by Tabata Hamono.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2
  • HRC: 62
  • Bevel: Double Bevel
  • Edge Grind: Even 50/50 Grind
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Weight: 8.4 oz (240 g)
  • Blade Length: 270 mm
  • Total Length: 419 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 49 mm
  • Handle: Oak Octagonal with Black Painted Ferrule&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-270mm-123.png&&&0&&&||&&&||&&&@@@ tabl2gyta18&&&TB2-L18PU-Tall18&&&Tabata Blue #2 Gyuto Tall 180mm&&&Introducing the Tanegashima Blue #2 Gyuto Tall 180mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanegashima Island in Kyushu, Japan.

    Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.

    At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.

    Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 7.4 oz (212 g)
  • Blade Length: 190 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 60 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-180mm-90.png&&&5&&&||&&&||&&&@@@ tabl2gyta21o&&&TB2-L21PU-Tall21&&&Tabata Blue #2 Gyuto Tall 210mm&&&Introducing the Tanegashima Blue #2 Gyuto Tall 210mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.

    Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.

    At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.

    Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 8.2 oz (232 g)
  • Blade Length: 208 mm
  • Total Length: 352 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 58 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-28.png&&&0&&&||&&&||&&&@@@ tabl2ho15&&&TB2-H15PU&&&Tabata Blue #2 Honesuki 150mm&&&The Tabata Blue #2 Honesuki 150mm is a purpose-built poultry knife forged by Tabata Hamono, a small and highly traditional blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. This remote location and small-scale production give Tabata’s knives a distinctive character rooted in regional craftsmanship. ChefKnivesToGo is proud to be the first dealer to introduce Tabata Hamono knives to the U.S. market.

    This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for its excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping to reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release.

    Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. Compact, powerful, and highly controlled, this knife is well suited for breaking down whole chickens and similar tasks. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance in hand.

    Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. If storing the knife for extended periods, apply a light coat of food-safe oil to the edge.

    Each knife is made by hand, so measurements may vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Made In: Tanegashima, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 (Aogami #2) Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Weight: 3.8 oz (108 g)
  • Blade Length: 154 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 37 mm
  • Handle: Octagonal Oak
  • Ferrule: Black Painted&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-honesuki-150mm-311.png&&&0&&&||&&&||&&&@@@ tawh1kicl17&&&TA2-C18PU&&&Tabata Blue #2 Kiri Cleaver 180mm&&&Tabata Blue #2 Kiri Cleaver 180mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Cladding: Soft Iron
  • Finish: Kasumi
  • Weight: 10.5 oz (298 g)
  • Blade Length: 183 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 82 mm
  • Handle: Oak Octagonal with Black Painted Ferrule (video shows older handle; photos are current)&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiri-cleaver-180mm-185.png&&&5&&&||&&&||&&&@@@ tabl2na18&&&TB2-N18PU&&&Tabata Blue #2 Nakiri 180mm&&&The Tabata Blue #2 Nakiri knife measures about 185mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. This knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 8.2 oz (234 g)
  • Blade Length: 185 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-nakiri-180mm-90.png&&&0&&&||&&&||&&&@@@ tabl2pe95&&&TB2-P09PU&&&Tabata Blue #2 Petty 100mm&&&The Tabata Blue #2 Petty knife measures 100mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 2.4 oz (68 g)
  • Blade Length: 100 mm
  • Total Length: 225 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 31 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-100mm-34.png&&&0&&&||&&&||&&&@@@ tahabl2pe11&&&TB2-P11PW&&&Tabata Blue #2 Petty 110mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima, an island south of Kagoshima Prefecture in Kyushu. Working in very limited batches, they specialize in traditionally forged knives that emphasize simplicity, cutting feel, and craftsmanship. Chefknivestogo is proud to be the first dealer for Tabata Hamono in the United States.

    This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san-mai construction. The blade features a kasumi finish and an even double-bevel grind. Each knife is handmade, so individual measurements will vary slightly. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work.

    Each knife is made by hand so measurements will vary.

    Specifications:

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Cladding: Soft Iron
  • Finish: Kasumi
  • Weight: 1.9 oz (52 g)
  • Blade Length: 113 mm
  • Total Length: 227 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 26 mm
  • Handle: Black Pakka Wood, Western&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-110mm-171.png&&&5&&&||&&&||&&&@@@ tabl2pe151&&&TB2-P15PU&&&Tabata Blue #2 Petty 150mm&&&Tabata Blue #2 Petty 150mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this knife with Blue #2 carbon steel and it has stainless steel cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2) Carbon Steel
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 3.3 oz (94 g)
  • Blade Length: 149 mm
  • Total Length: 279 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 34 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-150mm-299.png&&&0&&&||&&&||&&&@@@ tabata2&&&TB2-J21PU&&&Tabata Blue #2 Petty 215mm&&&The Tabata Blue #2 Petty 215mm combines both beauty and functionality. Made by the skilled craftsmen of Tabata Hamono, a small blacksmith shop situated on Tanagashima Island in Kyushu's Kagoshima Prefecture, this knife is the epitome of Japanese artistry. The blacksmith calls this a short sujihiki and we're calling it a long petty. Same difference.

    The edge steel used in the blade is made with Hitachi Blue #2 carbon steel and the cladding is made with stainless steel, giving it a sleek and polished finish.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: 62
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Weight: 5.0 oz (144 g)
  • Blade Length: 209 mm
  • Total Length: 345 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 37 mm
  • Handle: Oak Octagonal with Painted Black Ferrule&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-215mm-46.png&&&0&&&||&&&||&&&@@@ tabl2sa17&&&TB2-S17PU&&&Tabata Blue #2 Santoku 170mm&&&Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite santoku knife. This culinary masterpiece is forged from Blue #2 steel, renowned for its durability and edge retention, and features a stainless cladding for added resilience against corrosion. The knife is finished with a traditional kasumi polish, giving it a sleek, mist-like appearance. Chefknivestogo is honored to introduce Tabata Hamono's exceptional craftsmanship to the United States, marking our exclusive partnership as the company's inaugural dealer in the USA.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2
  • HRC: 62
  • Bevel: Double Bevel
  • Edge Grind: Even Grind
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 5.5 oz (156 g)
  • Blade Length: 177 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 46 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-santoku-170mm-90.png&&&5&&&||&&&||&&&@@@ tabl2su24&&&TB2-J24PU&&&Tabata Blue #2 Sujihiki 240mm&&&Tabata Hamono is a small blacksmith shop on Tanegashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. The handle is made of oak with a urushi finish that makes it water resistant (but not waterproof!). If you're looking for a nice, handmade knife by a Japanese blacksmith, this is a good choice at a reasonable price.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2
  • HRC: 62
  • Bevel: Double Bevel
  • Edge Grind: Even Grind
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Weight: 6.3 oz (178 g)
  • Blade Length: 246 mm
  • Total Length: 394 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 38 mm
  • Handle: Oak Octagonal with Black Painted Ferrule&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-240mm-132.png&&&0&&&||&&&||&&&@@@ tabl2togy24o&&&TB2-TogattaG240&&&Tabata Blue #2 Togatta Gyuto 240mm&&&Introducing the Tabata Blue #2 Togatta Gyuto 240mm - a premium quality knife handcrafted and hammer-forged by Tabata Hamono, a skilled blacksmith operating a small shop on Tanagashima Island in Kyushu, Japan. Featuring a stainless cladding, this knife is effortless to maintain and flaunts a beautiful kasumi finish. As the exclusive US dealer for Tabata Hamono, Chefknivestogo takes pride in bringing this exceptional knife to your kitchen. Discover something unique and elevate your cooking experience.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kasumi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 8.5 oz (241 g)
  • Blade Length: 245 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 48 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-togatta-240mm-28.png&&&0&&&||&&&||&&&@@@ tabl2tagy21&&&TB2-G21BU&&&Tabata Kurouchi Blue #2 Gyuto 210mm&&&This updated Tanegashima Gyuto by Tabata Hamono features a rustic kurouchi finish and an improved grind that delivers noticeably better cutting performance. The blade uses Blue #2 (Aogami #2) carbon steel at the core, a steel prized for its excellent edge-taking ability, sharpness, and edge retention. The new geometry is thinner behind the edge while maintaining good spine strength, giving the knife a smooth, efficient feel through vegetables, proteins, and herbs.

    Each knife is handmade and hammer forged by Tabata Hamono, a small blacksmith shop located on Tanegashima Island, south of Kagoshima in Kyushu. The Blue #2 core is clad in stainless steel for easier maintenance while still allowing the edge to sharpen like traditional carbon steel. The kurouchi finish adds a rustic character and helps protect the upper portion of the blade. Chefknivestogo is proud to be the first dealer in the USA to offer knives from this talented maker.

    Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials.

    Each knife is made by hand so measurements will vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Construction: San Mai, Hammer Forged
  • Location: Tanegashima, Japan
  • Edge Steel: Blue #2 (Aogami #2)
  • Cladding: Stainless Clad
  • Bevel: Double Bevel
  • Edge Grind: Even
  • Finish: Kurouchi
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 6.2 oz (176 g)
  • Blade Length: 216 mm
  • Total Length: 368 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 46 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-gyuto-210mm-28.png&&&0&&&||&&&@@@ tabl2ki24&&&TB2-K24BU&&&Tabata Kurouchi Blue #2 Kiritsuke 240mm&&&Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.

    The kiritsuke is one of the most visually striking knives in the Japanese kitchen — a long, flat-profiled blade with an angled, sword-like tip that sets it apart from any other knife shape. Traditionally reserved in Japan for use by executive chefs only, it functions as a versatile all-rounder capable of slicing fish, push cutting vegetables, and handling proteins with equal confidence. At 241mm this one has serious reach and presence on the cutting board. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a keen, refined edge, while the stainless cladding keeps daily maintenance manageable. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as purposeful as it is beautiful. Note that our sayas do not fit this knife — we recommend a blade guard for storage.

    Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.

    &&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-kiritsuke-240mm-32.png&&&0&&&||&&&@@@ tabl2na17&&&TB2-N16BU&&&Tabata Kurouchi Blue #2 Nakiri 165mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu — a remote and storied island perhaps best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. Today the island is home to a different kind of precision craft. Tabata Hamono forges their knives by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.

    This nakiri is built around a Blue #2 carbon steel core hardened to 62 HRC, delivering the kind of razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The nakiri profile — flat edge, tall blade, squared tip — is purpose-built for vegetable work, delivering clean, efficient cuts with excellent knuckle clearance. The oak octagonal handle with black painted ferrule completes a knife that feels as honest and purposeful as the island it comes from.

    Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • HRC: 62
  • Finish: Kurouchi
  • Edge Grind: Even
  • Bevel: Double Bevel
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 5.9 oz (166 g)
  • Blade Length: 166 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 47 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-nakiri-165mm-28.png&&&0&&&||&&&@@@ tabl2pe17&&&TB2-P17BU&&&Tabata Kurouchi Blue #2 Petty 170mm&&&Tanegashima Island sits off the southern tip of Kyushu, in Kagoshima Prefecture — a place etched into Japanese history as the island where Portuguese traders introduced firearms in 1543. Today it is home to a quieter but no less precise craft. Tabata Hamono forges their knives entirely by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.

    This petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 173mm this knife sits at the longer end of the petty range, giving it the versatility to handle everything from trimming and detail work to breaking down smaller proteins and slicing herbs with ease. The kurouchi — meaning black finish — surface carries the character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as honest and purposeful as the island it comes from.

    Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • Cladding: Stainless Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Bevel: Double Bevel
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 3.3 oz (96 g)
  • Blade Length: 173 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 36 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-petty-170mm-32.png&&&0&&&||&&&@@@ tabl2su27&&&TB2-J27BU&&&Tabata Kurouchi Blue #2 Sujihiki 270mm&&&Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms in 1543. That same spirit of craftsmanship and precision lives on in every blade Tabata Hamono forges by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.

    The sujihiki is Japan dedicated slicing knife — long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm this one has serious reach, making it equally at home portioning a whole fish, slicing a roast, or breaking down large cuts of meat on the line. The Blue #2 — also known as Aogami #2 — carbon steel core is hardened for exceptional edge retention while remaining easy to sharpen, and the stainless cladding keeps maintenance demands low. The kurouchi finish carries the honest, as-forged character of the shop, and the oak octagonal handle finished in urushi lacquer adds water resistance and a warm, traditional aesthetic that feels right in hand.

    Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The urushi handle finish is water resistant but not waterproof — dry it promptly after use. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.

    &&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-sujihiki-270mm-32.png&&&0&&&||&&&@@@ tawh1su30&&&TB2-J30BU&&&Tabata Kurouchi Blue #2 Sujihiki 300mm&&&Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.

    At 300mm, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.

    Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet or dirty for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-sujihiki-300mm-32.png&&&0&&&||&&&@@@ tabl2tape12&&&TB2-T12BU&&&Tabata Kurouchi Blue #2 Tall Petty 120mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu — a remote and storied island perhaps best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. Today, the island is home to a different kind of precision craft. Tabata Hamono forges their knives by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.

    This tall petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 126mm with a 41mm blade height, this knife punches well above the typical petty format — the extra height adds useful knuckle clearance and makes it far more versatile than most knives in this size range, handling everything from precise in-hand work to small proteins and vegetable prep with equal ease. The kurouchi finish gives each knife a distinctive, as-forged character, and the oak octagonal handle with black painted ferrule is comfortable and well-balanced in hand.

    Customers praise the Blue #2 steel for taking a razor-sharp edge and holding it beautifully, and the tall profile earns consistent appreciation for the versatility it adds to a compact format. Tabata Hamono has since refined the grind geometry on this knife, producing a thinner blade profile that delivers improved out-of-the-box cutting performance. It is a direct reflection of the kind of responsive craftsmanship you expect from a small, dedicated blacksmith shop.

    Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.

  • Blacksmith: Tabata Hamono
  • Brand Name: Tanegashima
  • Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon Steel (Aogami #2)
  • Cladding: Stainless Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Bevel: Double Bevel
  • Handle: Oak Octagonal with Black Painted Ferrule
  • Weight: 3.3 oz (94 g)
  • Blade Length: 126 mm
  • Total Length: 258 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 41 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-tall-petty-120mm-28.png&&&4&&&||&&&@@@ tamaforedpro&&&MagnetEdgePro&&&Table Magnet For Edge Pro&&&This little magnet can be attached underneath the Edge Pro Apex machine and allows you to keep your blades more securely on the platform as you sharpen. It makes a big difference! These magnets are small but powerful so please be careful with them. Don't put them near watches, computers or pacemakers. I'm serious! Measures 1/2 in x 1/2 in x 1/4 inches w/Dual Sided Countersunk Hole.

    Important Magnet Safety Warning!

    Disclaimer: Applied Magnets and Chefknivestogo neither assumes nor accepts any liability for damages resulting from the handling or use of magnets. With your purchase, the buyer confirms that you have read and understood the following warnings, the buyer agrees that he/she is responsible for all damages and injuries caused by the magnets, which include personal injuries , property damages and magnet damages. The buyer must agree with the terms before purchase. Pull forces we provided is estimates only, we are not responsible for any inaccuracy of magnet pull force. Please test the pull force before any usage.

    Neodymium magnets we sell are very strong. Handling them with care is necessary to prevent personal injuries, property damages and magnet damages.

    Magnets the size of a 2 inch cube or larger can cause serious damage to fingers if caught between 2 magnets such as breaking bones or losing finger tips.

    Neodymium magnets are brittle; they can be broken or can splinter in a collision. One should wear gloves and protective glasses when handling these magnets, because splinters and/or spacers could disengage and fly from the magnets.

    Normal Neodymium magnets will lose their magnetic properties if heated above 175 degrees F (80 degrees C). Higher temperature rare earth neodymium magnets are available in our store.

    The strong magnetic fields of neodymium magnets can damage items such as television, computer monitors, credit cards, bank cards, computers, diskettes and other data carriers, video tapes, mechanical watches, hearing aids, loud speakers and VCRs. Pace-makers may be damaged or switch to "Test Mode" in the presence of a strong magnetic force, if a pace-maker is in use, keep a minimum of 3 feet distance.

    Children should not be allowed to handle neodymium magnets as they can be dangerous. Small magnets pose a choking hazard and should never be swallowed or inserted into any part of the body.

    Under no circumstances should you try to cut, saw or drill the Neodymium magnets! Not only would the magnet break, but the resulting dust from the magnet is very flammable. Neodymium magnets should never be burned, as burning them will create toxic fumes. Ferrofluid MSDS Information: COMPONENTS Magnetite: 3-15 % by volume Oil Soluble Dispersant: 6-30 % by volume Carrier Liquid: 55-91 % by volume CHEMICAL AND PHYSICAL PROPERTIES Boiling Point (°F): 401-491 Specific Gravity: 0.92 to 1.47 Vapor Pressure (mm Hg.): 1 at 100°F Percent Volatile by Volume: 55-91 % Vapor Density (AIR = 1): 6.4 Solubility in Water: Negligible Evaporation Rate at: less than 0.1 Appearance and Odor: Black liquid, Mild odor FIRE AND EXPLOSION HAZARD AREA Flash Point (°F): 160° Method: TCC Flammable Limits: uel: 0.6 lel : 7.0 at 77°F Extinguishing Media: Co2, Foam, dry chemical, water spray. Special Fire Fighting Procedure: Avoid smoke inhalation. Water spray may cause frothing. Unusual Fire and Explosion Hazard: None HEALTH HAZARD AREA Threshold Limit Value: 5mg/m3 for oil mist in air (OSHA Regulations 29 CFR 1910-1000) Effects of Overexposure: No experience with overexposure. Prolonged or repeated contact with skin or eye contact may cause irritation. Inhalation of mist or vapor at high temperature may irritate respiratory passages. Emergency and First Aid Procedures: Skin Contact: Wash with soap and water. Eyes: Flush with water and consult a physician for treatment. Inhalation of Smoke or Mist: Move to fresh air and refer to physician for treatment. Ingestion: The material has minimal toxicity, but fluid aspirated into the lungs during ingestion could cause severe pulmonary injury. You should not induce vomiting and should seek medical attention if the material is ingested. Gloves should be worn while working with these ferrofluids. Please refer to MSDS sheet for health and safety information. THIS ITEM SHOULD NOT BE RE-SHIPPED BY END USER

    &&&&&&3&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/table-magnet-for-edge-pro-151.png&&&4.5&&&||&&&||&&&@@@ tachgy21&&&TC-G210&&&Takamura Chromax Gyuto 210mm&&&Chromax steel is a kitchen knife material known for its distinctive properties. While it offers greater corrosion resistance compared to high-carbon steels, it remains classified as semi-stainless. This means it's less likely to rust but can still develop a patina over time and react with acidic foods. Additionally, Chromax steel sharpens well, similar to high-carbon steel, and can achieve an impressive hardness of 65 HRC.

  • Maker: Takamura
  • Location: Echizen Japan
  • Construction: San Mai
  • Edge Steel: Chromax Semi Stainless
  • Cladding: Stainless Steel
  • HRC: 65+-
  • Edge Grind: Even 50/50
  • Handle: Western
  • Finish Tsuchime (Hammered)
  • Weight: 162g / 5.7oz
  • Blade Length: 212mm / 8.3 inches
  • Overall Length: 335mm
  • Spine Thickness: 2mm
  • Height: 46mm

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-gyuto-210mm-334.png&&&4.5&&&||&&&||&&&||@@@ tachsa17wtbo&&&TC-S170&&&Takamura Chromax Santoku 170mm&&&These are in high demand--limit two per customer.

    Santoku knives are really great all-around kitchen blades. They have a deft feel and tall blades which endow the knives with a great deal of versatility in their cutting capabilities. Santoku translates to "three virtues," and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many Western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks. They have become a very popular alternative to the classic Western chef knife or small gyuto.

    The Takamura Chromax Santoku is a very sweet knife. It is made from Chromax steel, which is a semi-stainless alloy often compared to R2. It has a very solid and tough feel, as opposed to the slightly more dainty feel of R2.

    Chromax is composed of 5% chromium, 1% carbon, 0.9% manganese, 1.2% molybdenum, and 0.5% vanadium. It is more resistant to corrosion than standard carbon steel. It is also harder and exhibits better edge retention compared to standard stain-resistant steel. Chromax steel manifests the positive characteristics of both carbon and stain-resistant steel.

    These knives have a very attractive hammered finish and excellent grinds. The tsuchime hammered pattern was actually first developed and patented by Takamura Cutlery over 50 years ago. Since the expiration of the patent, it is now used by many knife makers.

  • Weight: 5.2 oz (150 g)
  • Blade Length: 171 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Cladding: Stainless Hammered
  • Edge: 50/50
  • Steel: Chromax
  • HRC: 64-65
  • Handle: Western&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-santoku-170mm-146.png&&&5&&&||&&&||&&&@@@ takamura6&&&Takamura-SG2-Gyuto180&&&Takamura Migaki SG2 Gyuto 180mm&&&Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are not rustic, heavily finished blades. They are precise, purposeful tools built for cooks who want performance above everything else.

    The Migaki Gyuto 180mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. Powdered metallurgy produces an extremely fine, uniform grain structure that allows SG2 to take an exceptionally keen edge at acute angles and hold it through demanding use in ways that conventional steels simply cannot match. Hardened to 62 HRC, the blade is thin throughout its height with an outstanding grind that makes food separation feel almost effortless. At 182mm with a 44mm blade height this is the ideal format for home cooks who find longer knives cumbersome, line cooks working in tight spaces, and anyone who wants a precise, nimble blade as their daily driver. The rosewood Western handle is comfortable and well balanced. Note that this knife is limited to one per customer.

    What Customers Are Saying:
    Professional cooks who use this knife in demanding kitchens consistently describe it as a revelation — a true laser that glides through food with almost no resistance and holds its edge far longer than expected. Home cooks praise the perfect balance, the exceptional out-of-the-box sharpness, and the way the 180mm length feels natural and precise where longer knives feel clumsy. The grind and fit and finish earn particular praise, with several customers noting it performs like a knife that should cost twice as much. SG2 is a brittle steel at this hardness — a minority of users note micro-chipping, particularly on hard surfaces or poly boards — but those who treat it with the care a precision tool deserves find it unbeatable.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-180mm-159.png&&&5&&&||&&&@@@ takamura&&&Takamura-SG2-Gyuto210&&&Takamura Migaki SG2 Gyuto 210mm&&&Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are not merely good tools. In the words of one customer who has used this knife daily for a decade, there are knives that are good tools and there are knives that have a soul — this one feels soulful. Note that this knife is limited to one per customer.

    The Migaki Gyuto 210mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. The extremely fine, uniform grain structure produced by the powdered metallurgy process allows SG2 to take an acutely sharp edge at very acute bevel angles and hold it through demanding use in ways conventional steels simply cannot match. Hardened to 62 HRC and clad in softer stainless for durability, the blade is laser thin throughout its height with a high-quality grind that makes food separation feel almost effortless. At 212mm with a 46mm blade height it is a versatile all-purpose length that handles the full range of kitchen tasks with precision and speed. The rosewood Western handle is comfortable, beautifully fitted, and well balanced in hand.

    What Customers Are Saying:
    Among serious knife enthusiasts this gyuto is consistently described as a benchmark — one buyer with 70 knives over eight years calls the out-of-the-box edge among the very best he has encountered. Professional cooks use it daily in busy restaurants and recommend it to coworkers, who then buy their own. Home cooks pick it up and find themselves reaching for it over everything else they own. The edge retention of SG2 at this hardness genuinely surprises people accustomed to VG-10 and conventional stainless, and the combination of thinness and balance makes even extended prep sessions feel effortless. Several customers have owned this knife for years and call it the best they have ever had.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use — avoid abrasive sponges on the polished blade surface. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-210mm-172.png&&&5&&&||&&&||&&&@@@ tamir2pe13&&&Takamura-SG2-Petty130&&&Takamura Migaki SG2 Petty 130mm&&&Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are purpose-built precision tools, not rustic character pieces, and the Petty 130mm is one of the finest expressions of that philosophy in the lineup.

    At the core of this knife is SG2 — also known as R2 — a powdered metallurgy stainless steel that represents a significant step up from conventional stainless alloys. The extremely fine, uniform grain structure produced by the powdered metallurgy process allows SG2 to take an acutely keen edge and hold it through extended use in ways that conventional steels simply cannot match. Hardened to 62 HRC, the blade is clad in softer stainless for added durability and finished to a mirror polish throughout. At 131mm with a 29mm blade height and a spine measuring just 1.4mm, this is a true laser in petty format — featherlight at 2.2 oz, precise, and exceptionally comfortable for in-hand work, detail tasks, fruit prep, and anything where control matters more than raw cutting power. The rosewood Western handle is well fitted and comfortable.

    What Customers Are Saying:
    Customers who already own other Takamura knives consistently add this petty to complete the set — and it delivers the same laser performance in a smaller format. It has become a daily go-to for home cooks handling fruit, vegetables, and smaller prep tasks, and earns high praise for its out-of-the-box sharpness, long-term edge retention, and the quality of fit and finish that punches well above its price point. One customer has owned this knife for five years and reports it is still going strong.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-130mm-141.png&&&5&&&||&&&||&&&@@@ takamura2&&&Takamura-SG2-Petty150&&&Takamura Migaki SG2 Petty 150mm&&&Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. Every knife in the Migaki series is laser thin, light, and precisely balanced — tools optimized for performance above everything else.

    The Migaki Petty 150mm is built around SG2 — also known as R2 — a powdered metallurgy stainless steel with an extremely fine, uniform grain structure that allows it to take acutely sharp edges and hold them through extended use in ways that conventional steels cannot match. Hardened to 62 HRC and clad in softer stainless for added durability, the blade is ground to an almost impossibly thin profile — just 1.4mm at the spine — while remaining surprisingly stiff and confident in use. At 151mm with a 29mm blade height this knife is at home doing in-hand detail work, trimming proteins, slicing fruit and garnishes, and any task where precision and control matter most. Customers who reach for it occasionally tend to find themselves reaching for it constantly. The rosewood Western handle is comfortable and well fitted.

    What Customers Are Saying:
    Customers across skill levels — from home cooks to professional line cooks — consistently describe this petty as a revelation. The out-of-the-box sharpness impresses even experienced knife enthusiasts who expect to tune a new knife before using it. Edge retention on the SG2 steel far outpaces VG-10 and most other stainless alloys, with users reporting weeks of heavy use before the first touch-up is needed. Several customers have bought multiple copies. The grind draws particular praise for its impeccability, and the lightweight feel makes it a joy to use through long prep sessions. One customer notes it is the finest among 15 knives in their collection.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-150mm-144.png&&&5&&&||&&&||&&&@@@ takamura1&&&Takamura-SG2-Santoku&&&Takamura Migaki SG2 Santoku 170mm&&&Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness and precision at prices that consistently surprise serious cooks. Migaki means polished in Japanese, and the name reflects the refined, clean aesthetic of this line. These are purpose-built precision tools designed for cooks who want performance above everything else. Note that this knife is limited to one per customer.

    Santoku translates roughly as three virtues in Japanese — a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. The Migaki Santoku 170mm lives up to that promise and then some. At its core is SG2 — also known as R2 — a powdered metallurgy stainless steel with an extremely fine, uniform grain structure that allows it to take an acutely sharp edge and hold it through extended use in ways conventional steels simply cannot match. Hardened to 62 HRC and clad in softer stainless for durability, the blade is ground to a laser-thin profile that glides through ingredients with almost no resistance. At 172mm with a 46mm blade height it has excellent knuckle clearance and enough flat section for push cutting while still offering a gentle belly for those who prefer a slight rocking motion. The rosewood Western handle is comfortable and well balanced in hand.

    What Customers Are Saying:
    Customers consistently describe this santoku as the knife that made them question everything they knew about stainless steel. Long-time carbon steel devotees pick it up and find themselves reconsidering their loyalties — the SG2 edge retention and out-of-the-box sharpness rival what they are used to getting from their best carbon knives. Professional cooks praise it as a go-to for up to four weeks of heavy prep before needing attention. Home cooks love that it handles 80 percent of kitchen tasks without needing to switch knives. Several households report it becoming the knife everyone in the family reaches for first.

    Care Instructions:
    SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-santoku-170mm-138.png&&&5&&&||&&&||&&&@@@ tavghagy21&&&TAKHAM-G210&&&Takamura VG-10 Hammered Gyuto 210mm&&&Takamura is based in Echizen, one of Japans most respected knife-making regions, and has built a reputation over decades for producing blades of exceptional thinness and precision. They are best known at CKTG for the Migaki line — a polished SG2/R2 powdered steel knife that consistently draws comparisons to knives at significantly higher price points. This VG-10 hammered gyuto represents the more accessible side of the Takamura lineup, and it carries the same commitment to fit, finish, and grind quality that defines everything the workshop produces.

    The blade is hammer forged using san mai construction with a VG-10 stainless steel core, ground to Takamuras characteristically thin geometry — 1.8mm at the heel, tapering to a fine edge that cuts with noticeably less resistance than most knives at this size and price. The tsuchime (hammered) finish across the cladding gives the blade a textured surface that aids food release and distinguishes this knife visually from the polished Migaki line. At 212mm blade length and 45.2mm height the knife hits the most useful dimensions in the gyuto range, with enough blade height for comfortable knuckle clearance and enough length for efficient work on full-sized produce and proteins. The 50/50 even bevel grind suits both right- and left-handed cooks equally. At 5.7 oz the knife is light enough to use for extended sessions without fatigue, and the balance through the blade reflects the care Takamura puts into the geometry of their grinds.

    Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge at its best between sessions.

    &&&&&&168&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg10-hammered-gyuto-210mm-62.png&&&0&&&||&&&||&&&||@@@ tavgna&&&TAKHAM-S165&&&Takamura VG-10 Hammered Santoku 165mm&&&Takamura built its reputation in Echizen on one principle: grind the blade thinner than anyone expects at the price. That commitment shows up across every knife in the workshop, and the VG-10 hammered santoku — Japans three-virtue knife, designed to handle meat, fish, and vegetables with equal ease — is one of the clearest expressions of it. At 2mm at the heel with a geometry that tapers cleanly toward the edge, this knife cuts with noticeably less resistance than most santokus in its class, and it does so without sacrificing the durability that VG-10 stainless steel is known for.

    The blade is hammer forged using san mai construction with a VG-10 stainless steel core and a tsuchime (hammered) finish on the cladding — the same combination found in the VG-10 hammered gyuto, here shaped into the flatter profile and broader tip geometry that defines the santoku format. At 172mm blade length and 47mm height the knife has generous knuckle clearance and enough flat edge contact for efficient push-cutting through vegetables, while the tip remains useful for detail work and lighter protein tasks. Compared to the gyuto, the santoku trades length for maneuverability — a natural choice for cooks who prefer a more compact knife or whose daily prep leans toward produce and smaller cuts. The 50/50 even bevel suits both right- and left-handed cooks, and at 5.4 oz the knife is light and easy to control through an extended prep session.

    Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-hammered-santoku-165mm-113.png&&&0&&&||&&&||&&&@@@ tavgpogy21&&&TK-VS210GY&&&Takamura VG-10 Polished Gyuto 210mm&&&Takamura Hamono is based in Echizen, Japan — one of the most storied knife-making regions in the country — and has built a reputation for producing knives of exceptional thinness, precision geometry, and outstanding fit and finish. The brand is perhaps best known for the Migaki SG2 line, but this VG-10 version brings that same Takamura craftsmanship to a more forgiving and approachable stainless steel — an excellent choice for cooks who want the Takamura cutting experience without the added care requirements of a harder powdered metallurgy steel.

    The VG-10 Polished Gyuto 210mm is hammer forged in a san mai construction with a VG-10 stainless core heat-treated to 60-61 HRC for a strong balance of sharpness, edge retention, and durability. VG-10 is by far the most widely used stainless steel in the Japanese kitchen knife industry, and for good reason — it takes a fine edge, holds it well, and is considerably more resistant to chipping than harder steels like SG2, making it a more practical daily driver for busy kitchens and home cooks alike. The thin grind and well-executed geometry allow it to move cleanly through food with minimal resistance, and the clean hairline polish gives the blade a refined, professional appearance. At 213mm long with a 46mm blade height, it handles the full range of kitchen tasks comfortably, from fine vegetable work to breaking down proteins.

    Care Instructions:
    VG-10 is a low-maintenance stainless steel, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or very hard materials. Sharpen on quality water stones as needed to maintain peak performance.

  • Blacksmith: Takamura
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG-10 Stainless Steel
  • HRC: 60-61
  • Finish: Hairline Polish
  • Edge Grind: 50/50
  • Weight: 5.6 oz (160 g)
  • Blade Length: 213 mm
  • Total Length: 340 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-polished-gyuto-210mm-17.png&&&0&&&||&&&||&&&||@@@ taashagy21&&&1193&&&Takayuki AS Hammered Gyuto 210mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. Known for blending traditional craftsmanship with modern materials, this Aogami Super line delivers excellent edge retention, thin grinds, and high-level performance for serious cooks.

    The 210mm gyuto is the primary all-purpose knife in the kitchen, capable of handling everything from vegetables to proteins with ease. This profile offers a nice balance of flat spot for push cutting and gentle belly for rocking, making it a versatile choice for a wide range of techniques. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern add a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife comfortable and well balanced in hand.

    This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 5.2 oz (150 g)
  • Blade Length: 216 mm
  • Total Length: 361 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-210mm-265.png&&&5&&&||&&&||&&&@@@ taashagy24&&&1194&&&Takayuki AS Hammered Gyuto 240mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. This Aogami Super series blends traditional craftsmanship with modern performance, offering excellent edge retention, thin grinds, and strong cutting ability for serious cooks.

    The 240mm gyuto is a large, versatile chef’s knife designed for efficient prep work and longer cutting strokes. It excels at slicing proteins, processing larger vegetables, and handling higher-volume kitchen tasks. The longer edge and added blade height provide excellent control and knuckle clearance, while still maintaining a balanced feel in hand. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and help with food release. A lightweight octagonal maple handle completes the package.

    This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 5.6 oz (160 g)
  • Blade Length: 247 mm
  • Total Length: 394 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-240mm-251.png&&&5&&&||&&&||&&&@@@ taashake16&&&1191&&&Takayuki AS Hammered Kengata 160mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back centuries. This Aogami Super line delivers excellent edge retention, thin grinds, and strong performance, making it a great choice for cooks looking for a high-end Japanese bunka-style knife.

    The 160mm kengata (bunka) is a versatile, do-it-all kitchen knife. “Kengata” means sword-like, and the reverse tanto tip gives you added precision for detail work while maintaining a long, efficient cutting edge. It excels at vegetables, proteins, and fine tip work, making it a great alternative to a small gyuto or santoku. The Aogami Super core takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rugged, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.

    This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon and will develop a patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. A light coat of oil on the edge during storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 4.6 oz (130 g)
  • Blade Length: 162 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-160mm-259.png&&&4&&&||&&&||&&&@@@ taashake20&&&1192&&&Takayuki AS Hammered Kengata 200mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back hundreds of years. Known for combining traditional craftsmanship with modern materials, this Aogami Super line offers excellent edge retention and high-level cutting performance for serious cooks.

    This 210mm kengata (bunka-style) knife is a versatile, all-purpose blade with a distinctive reverse tanto tip. “Kengata” means sword-like, and the aggressive tip design adds precision for detail work while maintaining a long, efficient cutting edge. It performs beautifully on vegetables, proteins, and fine tip work, making it a great alternative to a gyuto for those who like a flatter profile and more control at the tip.

    The blade features an Aogami Super carbon steel core, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife balanced and comfortable in hand.

    This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid extended contact with acidic foods. Applying a light coat of oil to the edge during storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 5.6 oz (160 g)
  • Blade Length: 204 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-200mm-264.png&&&0&&&||&&&||&&&@@@ taashape13&&&1195&&&Takayuki AS Hammered Petty 135mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that dates back over 800 years. This new line blends that heritage with modern materials, offering excellent performance and value for cooks looking to step into high-end Japanese knives.

    The core steel is Aogami Super, one of the most respected high-carbon steels available. It takes an extremely sharp edge and holds it for a long time. The blade is hammer forged and clad in stainless steel for easier maintenance, while the kurouchi finish and tsuchime (hammered) pattern help with food release and give the knife a rugged, traditional look. A comfortable octagonal maple handle rounds out the package.

    These knives are ground thin behind the edge for excellent cutting performance. As with most thin Japanese knives, avoid twisting, prying, frozen foods, or bones to prevent chipping.

    Care Instructions: This knife has a carbon steel core, so it will develop a patina over time. Wipe the blade dry during use and wash and dry it thoroughly after each session. Do not put in the dishwasher or leave it wet. Avoid cutting acidic foods for extended periods without rinsing. Periodic light oiling can help protect the edge.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 2.5 oz (72 g)
  • Blade Length: 135 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 28.5 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-135mm-251.png&&&0&&&||&&&||&&&@@@ taashape15&&&1198&&&Takayuki AS Hammered Petty 150mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that spans over 800 years. This new Aogami Super line offers excellent edge retention, thin grinds, and strong performance for cooks looking for a high-end Japanese petty knife.

    The 150mm petty is a versatile utility knife, ideal for trimming proteins, slicing fruit, and handling smaller prep tasks where a gyuto feels too large. The core steel is Aogami Super, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern not only give the knife a rugged, traditional look, but also help with food release. A lightweight octagonal maple handle keeps the knife nimble and comfortable in hand.

    This knife is ground thin for high performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon, so it will develop a natural patina with use. Wipe the blade dry during use and wash and dry thoroughly after each session. Do not leave wet or put in the dishwasher. Avoid prolonged contact with acidic foods. Applying a light coat of oil to the edge for storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 2.7 oz (75 g)
  • Blade Length: 150 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-150mm-251.png&&&0&&&||&&&||&&&@@@ taassa16&&&1196&&&Takayuki AS Hammered Santoku 165mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, building on a blade-making tradition that stretches back hundreds of years. This Aogami Super series offers excellent edge retention, thin grinds, and strong performance, making it a great choice for cooks looking for a high-end Japanese santoku.

    The 165mm santoku is a true all-purpose kitchen knife, ideal for vegetables, proteins, and everyday prep. It features a flatter edge profile that excels at push cutting and clean, controlled slicing. The compact size and tall blade make it easy to handle while still offering plenty of knuckle clearance. The Aogami Super core steel takes a very sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi and hammered tsuchime finish improve food release and give the knife a rustic, traditional look. The octagonal maple handle keeps the knife light, balanced, and comfortable in hand.

    This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 4.7 oz (134 g)
  • Blade Length: 165 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm
  • Handle: Octagonal Maple
  • Photos by Gustavo Bermudez&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-santoku-165mm-121.png&&&5&&&||&&&||&&&@@@ taashasu24&&&1197&&&Takayuki AS Hammered Sujihiki 240mm&&&Experience the timeless craftsmanship of Sakai Takayuki with their storied 600-year history of knife-making. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. This Aogami Super series blends traditional craftsmanship with modern performance, offering excellent edge retention and thin grinds for serious kitchen work.

    The 240mm sujihiki is designed for slicing and portioning proteins with long, clean strokes. Its narrow profile reduces drag, making it ideal for trimming meat, carving roasts, and slicing fish with precision. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and aid with food release. A lightweight octagonal maple handle keeps the knife nimble and well balanced in hand.

    This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.

    Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Edge Grind: Even 50/50
  • Weight: 4.9 oz (140 g)
  • Blade Length: 247 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 35 mm
  • Handle: Octagonal Maple&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-sujihiki-240mm-52.png&&&0&&&||&&&||&&&@@@ tabl2kaus21l&&&1555&&&Takayuki Blue #2 Kamagata Usuba 210mm Lefty&&&Sakai has been the center of Japanese blade production for over 600 years, and Sakai Takayuki is one of the city's most established names - a manufacturer with the depth to produce specialist knives that most of the market simply does not attempt. The Kamagata Usuba is one of those knives. This is not a general-purpose vegetable knife. It is a single-bevel precision tool designed specifically for the style of fine vegetable work practiced in Osaka-region professional kitchens: decorative cuts, continuous thin peeling, intricate garnish work, and the kind of exacting prep that a double-bevel knife cannot execute with the same control. This version is ground left-handed, making it one of the rarer formats we carry.

    The blade is forged in ni mai (two-layer) construction from Blue #2 (Aogami 2) carbon steel - a high-carbon tool steel known for exceptional sharpness and a sharpening response that rewards time on quality water stones. The kamagata profile gives the blade a swept, upturned tip rather than the squared-off heel of the Tokyo-style usuba, which opens up a wider range of precise cuts and makes the tip available for detail work. At 197mm it has the reach for extended prep sessions while remaining light enough for delicate control. The ho wood handle with buffalo horn ferrule is traditional and well-proportioned for the task. This is a knife for a specific purpose - and within that purpose, it is exceptional.

    Care Instructions: Blue #2 is a reactive carbon steel that will develop a patina with use. Wipe and dry the blade immediately after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single-bevel knives require flat-stone sharpening technique - sharpen the flat (ura) side on a flat stone and work the bevel side carefully to maintain the grind angle.

    &&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-kamagata-usuba-210mm-left-90.png&&&0&&&||&&&||&&&@@@ satacodatasm&&&14417&&&Takayuki Coreless Damascus Tank Small&&&Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.

    Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.

    At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 100g, it's an instrument that feels as good in the hand as it performs on the cutting board.

    Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.

  • Manufacturer: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Roll Forged
  • Steel: VG10 & VG2 Layered Coreless Damascus Stainless Steel
  • HRC: 61
  • Handle: Wenge Octagonal
  • Knife Type: Kengata-Mini-Cleaver
  • Blade Edge: Double Bevel 50/50
  • Weight: 3.5 oz (100 g)
  • Blade Length: 120 mm
  • Total Length: 265 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47.5 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-coreless-damascus-tank-small-7.png&&&0&&&||&&&||&&&@@@ satajadawa1&&&14113&&&Takayuki G3 Damascus Gyuto 240mm&&&Each knife-making region in Japan produces blades that share characteristics in either form or the way they are created, or both. Sakai City is a city located in Osaka Prefecture, Japan, on the edge of Osaka Bay at the mouth of the Yamato River. It has been one of Japan's largest and most important seaports since the medieval era. It is now home to some of the most famous knife makers in the world.

    The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife-making process, such as grinding, handle making, and engraving.

    This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 232mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar.

    This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Steel: Ginsan Damascus
  • Weight: 7.1 oz (202 g)
  • Blade Length: 232 mm
  • Total Length: 386 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm&&&&&&650&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-g3-damascus-gyuto-240mm-162.png&&&0&&&||&&&||&&&||@@@ tagigy21&&&7884&&&Takayuki Ginga Gyuto 210mm&&&Crafted with care in Sakai City, Japan, the Takayuki ZA-18 Damascus Kitchen Knife brings together traditional craftsmanship and advanced metallurgy. This knife is more than a tool -- it's a work of art designed to transform your cooking experience.

    The heart of this knife lies in its ZA-18 stainless steel, a cutting-edge material developed by Aichi Steel Co. The steel's premium composition of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) delivers an exceptional combination of hardness, toughness, and corrosion resistance. It's an ideal choice for chefs who demand durability and long-lasting sharpness.

    The blade features 69 layers of stunning Damascus steel, blending functionality with beauty. The intricate patterns not only captivate the eye but also enhance the blade's strength and resilience, making it as practical as it is elegant.

  • Maker: Takayuki
  • Location: Sakai City, Japan
  • Cladding: 69-layer Damascus
  • Edge Steel: ZA-18 Stainless
  • HRC: 60-61
  • Weight: 4.7 oz (132 g)
  • Blade Length: 217 mm
  • Total Length: 367 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-210mm-202.png&&&0&&&||&&&||&&&@@@ tagigy24&&&7885&&&Takayuki Ginga Gyuto 240mm&&&Experience the pinnacle of Japanese craftsmanship with the Takayuki ZA-18 Damascus Kitchen Knife, expertly forged in Sakai City, Japan's hub of legendary knife-making artistry. This exquisite knife is a testament to precision, beauty, and cutting-edge technology, designed to elevate your culinary experience.

    Crafted from ZA-18 stainless steel, a revolutionary material developed by Aichi Steel Co., this blade boasts an exceptional balance of hardness, toughness, and corrosion resistance. The steel's premium blend of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) ensures unmatched durability and edge retention, making it a must-have for serious chefs and cooking enthusiasts alike.

    The blade has a striking Damascus design with 69 layers of Damascus steel, creating a breathtaking pattern that combines functionality with artistry. This design not only adds elegance but also enhances the blade's strength and flexibility, ensuring it glides effortlessly through any ingredient.

  • Maker: Takayuki
  • Location: Sakai City, Japan
  • Cladding: 69 layers Damascus
  • Edge Steel: ZA-18 Stainless
  • HRC: 60-61
  • Weight: 6.0 oz (170 g)
  • Blade Length: 246 mm
  • Total Length: 396 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-240mm-260.png&&&5&&&||&&&||&&&@@@ tagina16&&&7883&&&Takayuki Ginga Nakiri 165mm&&&Discover the cosmic elegance of the "Ginga" series, inspired by the Japanese word for "Galaxy." Crafted by Takayuki, these exquisite knives are forged from 69 layers of Damascus steel, encapsulating both strength and beauty. At the heart of each blade lies the innovative ZA-18 stainless steel, pioneered by Aichi Steel Co. This advanced formula includes 1.20% Carbon for durability, 18.0% Chromium for rust resistance, 1.5% Molybdenum, and 1.80% Cobalt, enhancing the knife's hardness and toughness. Experience unparalleled performance in your kitchen with this stellar steel composition.

  • Maker: Takayuki
  • Location: Sakai City, Japan
  • Cladding: 69 layers Damascus
  • Edge Steel: ZA-18 Stainless
  • HRC: 60-61
  • Weight: 5.0 oz (142 g)
  • Blade Length: 160 mm
  • Total Length: 312 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-nakiri-165mm-12.png&&&0&&&||&&&||&&&@@@ tagipe&&&7881&&&Takayuki Ginga Petty 150mm&&&"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.

  • Maker: Takayuki
  • Location: Sakai City, Japan
  • Cladding: 69 layers Damascus
  • Edge Steel: ZA-18 Stainless
  • HRC: 60-61
  • Weight: 2.3 oz (66 g)
  • Blade Length: 153 mm
  • Total Length: 280 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm
  • Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-petty-150mm-123.png&&&0&&&||&&&||&&&@@@ tagisa18&&&7882&&&Takayuki Ginga Santoku 180mm&&&These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.

  • Maker: Takayuki
  • Location: Sakai City, Japan
  • Cladding: 69-layer Damascus
  • Edge Steel: ZA-18 Stainless
  • HRC: 60-61
  • Weight: 4.6 oz (130 g)
  • Blade Length: 185 mm
  • Total Length: 326 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-santoku-180mm-314.png&&&0&&&||&&&||&&&@@@ tagisu24&&&7886&&&Takayuki Ginga Sujihiki 240mm&&&These beautiful knives use a stainless steel relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: carbon 1.20%, chromium 18.0%, molybdenum 1.5%, and cobalt 1.80% for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.

  • Maker: Takayuki
  • Location: Sakai City, Japan
  • Cladding: 69-layer Damascus
  • Edge Steel: ZA-18 Stainless
  • HRC: 60-61
  • Weight: 4.7 oz (130 g)
  • Blade Length: 246 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm
  • Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-sujihiki-240mm-275.png&&&0&&&||&&&||&&&@@@ satagiwa24&&&14213&&&Takayuki Ginsan Wa-Gyuto 240mm&&&Takayuki knives from Sakai, Japan represent centuries of Japanese knife-making tradition. This gyuto is part of a rust-resistant Japanese series forged by Naotake Hizuka, using a warikomi (inserted core) construction with Ginsanko (Silver #3) stainless steel at the core. Ginsan steel is prized for combining the feel and sharpening ease of carbon steel with the corrosion resistance of stainless steel, making it an excellent choice for both professional chefs and serious home cooks. The blade is stainless clad for added durability and easy maintenance, delivering excellent edge retention while remaining simple to sharpen on water stones.

    This 240mm gyuto chef knife is one of the most versatile knives you can add to your kitchen. The long, thin blade excels at slicing proteins and vegetables while still having enough height and strength for larger prep tasks. The edge is ground 50/50, making it comfortable for both right- and left-handed users. The knife is finished with a beautiful octagonal ebony handle and buffalo horn ferrule, giving it excellent balance, durability, and a refined traditional Japanese look.

    Care Instructions: Although the core steel is stainless, we recommend washing and drying the knife after use and avoiding the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. With proper care and periodic sharpening on water stones, this knife will provide many years of excellent performance.

  • Company: Takayuki
  • Blacksmith: Naotake Hizuka
  • Location: Sakai, Japan
  • Construction: Warikomi (Inserted Core), Hammer Forged
  • Edge Steel: Ginsanko (Ginsan / Silver #3 Stainless)
  • Cladding: Stainless Steel
  • Edge Grind: Even (50/50)
  • Weight: 7.9 oz (224 g)
  • Blade Length: 231 mm
  • Total Length: 384 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-wa-gyuto-240mm-248.png&&&4.5&&&||&&&||&&&||@@@ tagrchaewede&&&10033&&&Takayuki Grand Chef Deba 240mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.

    While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.

    This is a very unusual knife, given its style and construction. Deba knives are made to fillet and process fish. They are normally single-bevel knives that are very stout at the spine and quite heavy overall. The Takayuki Grand Chef Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly long for the breed. But while it looks like a gyuto in profile, it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife, it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Knife Type: Western Deba
  • Handle: POM
  • Weight: 12.9 oz (366 g)
  • Blade Length: 245 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 58 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-deba-240mm-55.png&&&0&&&||&&&||&&&@@@ tagrchswstfl&&&10083&&&Takayuki Grand Chef Flexible Fillet 240mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.

    While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.

    As it is a double-sided knife it is far easier to sharpen than a single-sided knife, and will be a good fit for both left- and right-handed users. Please note, we do not carry a saya that fits this knife well. We recommend the blade guard instead.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N685 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM Western
  • Weight: 4.3 oz (122 g)
  • Blade Length: 240 mm
  • Total Length: 360 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 31 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-flexible-fillet-240mm-134.png&&&4&&&||&&&||&&&@@@ tagrchswstgy&&&10011&&&Takayuki Grand Chef Gyuto 180mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.

    The 180mm gyuto is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.

    The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 5.4 oz (154 g)
  • Blade Length: 180 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-180mm-136.png&&&0&&&||&&&||&&&@@@ tagrchgy21&&&10012&&&Takayuki Grand Chef Gyuto 210mm&&&The Takayuki Grand Chef 210mm Gyuto is the most popular size for a classic chef knife, offering an ideal balance of length, control, and versatility for both home cooks and professionals. If you are familiar with the Misono UX10 or similar Western-style Japanese knives, this is an excellent upgrade, featuring a more comfortable handle and a more refined, even edge grind that delivers smooth, precise cutting performance.

    The blade is made from Bohler N690 stainless steel, a high-quality European steel known for its fine grain structure, toughness, and excellent corrosion resistance. This mono steel construction (no cladding) results in a very clean, consistent grind and easy maintenance. Heat treated to around 60 HRC, it offers an excellent balance of edge retention, durability, and ease of sharpening. The POM handle provides a secure, familiar Western feel, making this knife especially appealing to users transitioning from brands like Misono or Global.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.

  • Manufacturer: Sakai Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 6.5 oz (184 g)
  • Blade Length: 208 mm
  • Total Length: 325 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-529.png&&&5&&&||&&&||&&&@@@ grandchef3&&&10612&&&Takayuki Grand Chef Gyuto 210mm&&&Sakai Takayuki traces its roots to sword-making in Sakai nearly 600 years ago. The current company was established in 1946 and has grown into one of the largest Japanese knife producers in the world, with a range that spans every format and price point in the kitchen knife market. In 1982 their knives received the designation of Traditional Arts and Crafts - a formal recognition of the depth of craft and heritage behind the Sakai Takayuki name.

    The Grand Chef line is built around Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron sourced from their own mines with exceptionally low phosphorus and sulfur content. The result is one of the cleaner stainless steels available, with outstanding corrosion resistance, good toughness, and the ability to take and hold a sharp edge at HRC 60. The mono steel construction keeps the geometry clean and the blade straightforward to sharpen. The ho wood octagonal handle is paired with a buffalo horn ferrule and sits light in the hand at 4.0 oz - a well-balanced package for a 210mm gyuto.


    Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-528.png&&&5&&&||&&&@@@ tagrchgy24&&&10613&&&Takayuki Grand Chef Gyuto 240mm&&&The 240mm gyuto is Japan's dedicated all-purpose chef knife at its most versatile length - long enough to handle full-size proteins and large vegetable prep, nimble enough for finer work when the technique calls for it. Sakai Takayuki has been producing knives in Sakai since the company was established in 1946, tracing its roots to a sword-making tradition in that city that stretches back nearly 600 years. In 1982 their knives received the designation of Traditional Arts and Crafts - a formal recognition that the craft behind the Sakai Takayuki name is the real thing.

    The Grand Chef line uses Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron from their own mines with exceptionally low phosphorus and sulfur content. It is regarded as one of the cleaner stainless steels available anywhere, offering strong corrosion resistance, good toughness, and the ability to hold a sharp working edge at HRC 60. The mono steel construction keeps the geometry clean and predictable on the stones. At 5.2 oz the 240mm carries its length without feeling heavy, and the ho wood octagonal handle with buffalo horn ferrule gives it a traditional profile that balances well in a pinch grip.


    Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-394.png&&&0&&&||&&&@@@ tagrchaegy24&&&10013&&&Takayuki Grand Chef Gyuto 240mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.

    The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 7.7 oz (218 g)
  • Blade Length: 240mm
  • Total Length: 365mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-393.png&&&0&&&||&&&||&&&@@@ tagrchgy27&&&10614&&&Takayuki Grand Chef Gyuto 270mm&&&The Takayuki Grand Chef Gyuto is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.3 oz (178 g)
  • Blade Length: 273 mm
  • Total Length: 432 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 56 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-220.png&&&5&&&||&&&@@@ tagrchgy212&&&10212&&&Takayuki Grand Chef Gyuto SP 210mm&&&These high-quality knives are made with Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.

    The black POM handle with three stainless rivets is attached to the blade. Both the handle and the stainless bolster are finished very well and feel great in your hand.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel Stainless
  • Steel: Bohler N690 Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 6.4 oz (182 g)
  • Blade Length: 209 mm
  • Total Length: 332 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm
  • Photos by Gustavo Bermudez&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-sp-210mm-28.png&&&0&&&||&&&||&&&@@@ tagrchgy211&&&10213&&&Takayuki Grand Chef Gyuto SP 240mm&&&Sakai Takayuki Grand Chef SP Gyuto 240mm comes with excellent N690 stainless steel by Bohler-Uddeholm with the lowest impurities and is easy to sharpen. This knife comes with an attractive blade design to lower friction allow for easy cutting without as much stiction.

  • Manufacturer: Aoki Hamono
  • Brand: Takayuki Grand Chef
  • Construction: Mono Steel
  • Steel Type: N690 Stainless Steel
  • Hardness Rockwell HRC: 60
  • Handle Material: POM
  • Edge: Double Bevel (70/30)
  • Weight: 7.5 oz (214 g)
  • Blade Length: 241 mm
  • Total Length: 370 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-sp-240mm-28.png&&&0&&&||&&&||&&&@@@ tagrchha&&&10051&&&Takayuki Grand Chef Hankotsu 150mm&&&Hankotsu knives are designed to bone and process meat. They are typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design. The blade transforms straight into the handle or bolster, so there is absolutely no knuckle clearance if using on a cutting board. This makes the knife more useful for processing hanging meats or for boning chops or frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. Hankotsu knives also have an edge that is not sharpened all the way to the handle, for safety reasons.

    The Takayuki company makes this knife out of Bohler N690 stainless steel. It is a mono-steel design, so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well-liked in the knife industry for its rugged and easy-to-maintain characteristics.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 6.4 oz (181 g)
  • Blade Length: 145 mm
  • Total Length: 266 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 28 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hankotsu-150mm-297.png&&&5&&&||&&&||&&&@@@ tagrchho15&&&10041&&&Takayuki Grand Chef Honesuki 150mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.

    The Takayuki Grand Chef Honesuki is made with top-quality Bohler N690 stainless steel. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.

    The blade design is asymmetric, so it is best suited for a right-handed user. This knife will dispatch poultry and other smaller boned items with ease and efficiency.

    We really like these knives and believe they represent a great alternative to those wanting a true Japanese-style knife that is easy to use and maintain.

    Our honesuki sayas do not fit this knife; we recommend the blade guard instead.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 5.9 oz (168 g)
  • Blade Length: 151 mm
  • Total Length: 266 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 42 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-honesuki-150mm-260.png&&&0&&&||&&&@@@ tagrchki26&&&10049&&&Takayuki Grand Chef Kiritsuke 260mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.

    Takayuki Grand Chef Kiritsuke 260mm is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.

    The POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand.

    A saya is included.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Knife Line: Grand Chef
  • Steel: N690 Stainless
  • HRC: 60-61
  • Weight: 8.3 oz (236 g)
  • Blade Length: 262 mm
  • Total Length: 397 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm
  • Black Fitted Saya inc&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-260mm-222.png&&&0&&&||&&&||&&&@@@ tagrchki30&&&10047&&&Takayuki Grand Chef Kiritsuke 300mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.

    Takayuki Grand Chef Kiritsuke is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.

    The black POM handle is attached to the blade with three stainless rivets. Both the handle and the stainless bolster are finished very well and feel great in your hand. A saya is included.

    A saya is included.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM Western
  • Weight: 8.6 oz (246 g)
  • Blade Length: 288 mm
  • Total Length: 433 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 39 mm&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-300mm-238.png&&&0&&&||&&&||&&&@@@ tagrchswstpe&&&10002&&&Takayuki Grand Chef Petty 120mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

    Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 2.3 oz (64 g)
  • Blade Length: 122 mm
  • Total Length: 229 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 23 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-120mm-142.png&&&0&&&||&&&||&&&@@@ tagrchpe15&&&10604&&&Takayuki Grand Chef Petty 150mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 2.2 oz (62 g)
  • Blade Length: 152 mm
  • Total Length: 285 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-481.png&&&0&&&||&&&@@@ grandchef2&&&10004&&&Takayuki Grand Chef Petty 150mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

    Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 2.8 oz (80 g)
  • Blade Length: 147 mm
  • Total Length: 259 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 26 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-482.png&&&0&&&||&&&||&&&@@@ tagrchpe18&&&10605&&&Takayuki Grand Chef Petty 180mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N685 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N685 Stainless Steel
  • Hardness: HRC 60
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 2.4 oz (70 g)
  • Blade Length: 183 mm
  • Total Length: 323 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 31 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-180mm-250.png&&&0&&&||&&&||&&&@@@ tagrchaepe21&&&10022&&&Takayuki Grand Chef Petty 210mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

    Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N685 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Weight: 4.5 oz (128 g)
  • Blade Length: 205 mm
  • Total Length: 327 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-210mm-144.png&&&0&&&||&&&||&&&@@@ tagrchswstsa&&&10107&&&Takayuki Grand Chef Salmon Slicer 300mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.

    While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.

    As it is a double-sided knife, it is far easier to sharpen than a single-sided knife and will be a good fit for both left- and right-handed users.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM Western
  • Weight: 6.2 oz (176 g)
  • Blade Length: 300 mm
  • Total Length: 423 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-salmon-slicer-300mm-115.png&&&0&&&||&&&||&&&@@@ tagrchaesakn&&&10050&&&Takayuki Grand Chef Santoku 180mm&&&The Takayuki Grand Chef Santoku is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory and hardens it to about 60 HRC. As it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties. This results in an easy-to-maintain knife that so many chefs appreciate. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service.

    The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM
  • Edge Grind: Double Bevel
  • Weight: 5.9 oz (168 g)
  • Blade Length: 180 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-santoku-180mm-166.png&&&0&&&||&&&||&&&@@@ tagrchsegy21&&&10254&&&Takayuki Grand Chef Seigaiha Gyuto 210mm&&&Sakai Takayuki has been making knives in Sakai for over 600 years, and the Grand Chef series has been the flagship of their modern lineup for four decades. The Seigaiha line is where that heritage lands in 2024 - a new flagship built around Bohler N685 stainless steel from the EU and Sweden, finished in a 45-layer Damascus construction that produces a blade pattern inspired by the traditional Seigaiha motif. Seigaiha - literally blue sea wave - is one of the oldest decorative patterns in Japanese culture, used for centuries to represent eternity, peace, and resilience. On this knife it is not a marketing conceit. The wave pattern runs through the Damascus layers and gives the blade a character that is genuinely distinctive among production knives at this price.

    The technical story is as compelling as the visual one. Aoki Hamono, the manufacturer behind the Sakai Takayuki name, developed what they call the Vertical Thin Blade Spec specifically for the Seigaiha line - an ultra-fine grind that reduces cutting resistance noticeably compared to the standard Grand Chef profile. The result is a blade that moves through food with less drag and more precision than you would expect from a western-handled Damascus knife at this price point. Bohler N685 carries a 0.9% carbon content and more than 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance alongside the edge retention you need from a serious all-purpose gyuto. The black pakka wood handle pairs with a stainless steel bolster in a western format that is immediately familiar and comfortable for cooks coming from European-style knives.


    Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows fingerprints and water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-210mm-52.png&&&0&&&||&&&||&&&@@@ tagrchsegy24&&&10255&&&Takayuki Grand Chef Seigaiha Gyuto 240mm&&&The Sakai Takayuki Grand Chef Seigaiha Gyuto 240mm is the larger, more powerful expression of this refined flagship series. Made by Aoki Hamono in Sakai, Japan, it features Swedish Bohler N685 stainless steel with 45-layer stainless Damascus cladding. The flowing Seigaiha wave pattern blends traditional Japanese design with modern stainless performance, giving the knife a distinctive look without sacrificing everyday practicality.

    The longer 240mm blade provides excellent draw length and efficiency for slicing proteins, cutting vegetables, and handling larger prep work. The thin, refined grind reduces resistance and helps the knife move smoothly through food with clean, precise cuts. Despite its size, it feels well-balanced and responsive on the board, while the black pakka wood handle and stainless bolster offer a comfortable western-style grip for extended use.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki Grand Chef Seigaiha
  • Location: Sakai, Japan
  • Construction: 45 Layer Damascus
  • Edge Steel: Bohler N685 Stainless Steel
  • Cladding: Stainless Damascus
  • HRC: 60 +/-1
  • Edge Grind: Double Bevel
  • Handle: Black Pakka Wood
  • Bolster: Stainless Steel
  • Weight: 7.2 oz / 204 g
  • Blade Length: 240 mm
  • Total Length: 385 mm
    • &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-240mm-52.png&&&0&&&||&&&||&&&@@@ tagrchsena16&&&10253&&&Takayuki Grand Chef Seigaiha Nakiri 160mm&&&The nakiri - Japan's dedicated vegetable knife - earns its reputation through one specific design choice: a flat edge that makes full contact with the cutting board on every stroke. No heel gap, no tip curve, no rocking motion required. You push, the entire edge lands, and you lift. For cooks who do serious vegetable prep, it is a more efficient and more precise tool than any all-purpose knife. The Seigaiha Nakiri brings that functionality to a knife built by Aoki Hamono in Sakai around Bohler N685 stainless steel and the 45-layer Damascus wave construction that defines the Grand Chef Seigaiha line.

    At 160mm this is a compact, maneuverable blade that works well in tighter kitchen spaces and for cooks with smaller hands. The Vertical Thin Blade Spec grind that Aoki developed for this line reduces cutting resistance throughout the blade - particularly relevant on a nakiri, where the flat profile means the full blade height is pushing through food on every cut. The Seigaiha wave Damascus pattern runs through all 45 layers and gives the blade a visual character that stands out from standard production nakiris at this price. Bohler N685 carries 0.9% carbon and more than 17% chromium, hardened to HRC 60, with strong corrosion resistance and good edge retention for everyday kitchen use. Black pakka wood handle with stainless steel bolster.


    Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking sharp. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and twisting or prying motions that could chip the edge at this hardness level.&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-nakiri-160mm-52.png&&&0&&&||&&&||&&&@@@ tagrchse&&&10251&&&Takayuki Grand Chef Seigaiha Petty 150mm&&&At 3.2 oz and 150mm, the Seigaiha Petty is the lightest and most precise knife in the Grand Chef Seigaiha lineup - built for the detail work that a gyuto or santoku cannot do as well. Trimming, segmenting citrus, breaking down shallots, peeling, in-hand cutting - tasks where a smaller blade, a pointed tip, and a thin grind matter more than length or weight. Aoki Hamono builds this with the same Bohler N685 stainless steel core and 45-layer Damascus wave construction as the rest of the Seigaiha line, which means the Seigaiha wave motif runs through the blade at a scale that actually shows well on a shorter knife.

    The petty format is also where the Vertical Thin Blade Spec grind pays dividends most clearly. A thinner grind on a small blade translates directly into more feedback and more control during fine work - you can feel exactly where the edge is and what it is doing. Bohler N685 at HRC 60 gives this enough edge retention to stay sharp through heavy prep sessions without becoming difficult to touch up on stones. At $205 it is also the most accessible entry point into the Seigaiha line, and for cooks who already have a larger chef knife they are happy with, it is a strong complement or an easy-to-justify addition to the block. Black pakka wood handle, stainless bolster, double bevel grind for right- and left-handed cooks.


    Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-petty-150mm-73.png&&&0&&&||&&&||&&&@@@ tagrchsesa18&&&10252&&&Takayuki Grand Chef Seigaiha Santoku 180mm&&&The santoku - Japan's three virtues knife, named for its ability to handle meat, fish, and vegetables equally well - is the format that most home cooks reach for first, and the Seigaiha Santoku is one of the finest examples of what a western-handled santoku can be. Built by Aoki Hamono in Sakai, it brings the full Grand Chef Seigaiha package into a compact 180mm blade that is easy to maneuver, quick to reposition, and comfortable through extended prep sessions without the fatigue that can come from a longer knife.

    The blade uses 45 layers of Damascus construction over a Bohler N685 stainless steel core - the same EU and Swedish steel that defines the entire Seigaiha line. N685 carries 0.9% carbon and over 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance and genuine edge retention. The Vertical Thin Blade Spec grind that Aoki Hamono developed specifically for this line reduces cutting resistance noticeably, letting the knife move through food with less drag than the blade thickness would suggest. The Damascus wave pattern - inspired by the traditional Seigaiha motif representing eternity and calm - runs through all 45 layers and gives the blade a distinctive look that holds up under close inspection. Black pakka wood handle, stainless steel bolster, double bevel grind suitable for right- and left-handed cooks.


    Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-santoku-180mm-52.png&&&0&&&||&&&||&&&@@@ tagrchsu27&&&10624&&&Takayuki Grand Chef Sujihiki 270mm&&&The Takayuki Grand Chef Sujihiki is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

    The Sakai Takayuki company can be traced to the origins of sword-making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.0 oz (112 g)
  • Blade Length: 271 mm
  • Total Length: 420 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 39 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-370.png&&&0&&&||&&&@@@ tagrchswstsu&&&10024&&&Takayuki Grand Chef Sujihiki 270mm Western&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.

    While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.

    As it is a double-sided knife, it is far easier to sharpen than a single-sided one and will be a good fit for both left- and right-handed users.

  • Brand: Takayuki
  • Line: Grand Chef
  • Location: Sakai, Japan
  • Construction: Mono Steel
  • Steel: Bohler N690 Stainless Steel
  • Hardness: HRC 60
  • Handle: POM Western
  • Weight: 5.0 oz (144 g)
  • Blade Length: 268 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 32 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-369.png&&&0&&&||&&&||&&&@@@ tahobl2ke19&&&2251&&&Takayuki Homura Blue #2 Kengata 195mm&&&Sakai has been the center of Japanese blade production for over 600 years, and Sakai Takayuki is one of the city's most established manufacturers - a company with the depth to work with some of Japan's most respected blacksmiths on lines that sit at the very top of the craft. The Homura line is one of those collaborations. Itsuo Doi forges the blades - the son of the legendary Keijiro Doi, and one of the most respected blacksmiths working in Sakai today. Suogo Yamazuka handles the grinding, and his work here is what sets these knives apart visually: a high primary grind on the blade face that gives the knife the visual character of a single-bevel blade while remaining double-bevel in function.

    The kengata is the Homura line's interpretation of the bunka format - compact, tall, and precise, with the reverse tanto profile that makes the tip available for detail work without sacrificing the flat heel section for push cuts. At 178mm blade length and 51mm height, the 195mm kengata is the compact option in the kengata range. The Blue #2 (Aogami 2) core is sourced from Hitachi Metals in Shimane Prefecture and is clad san-mai in soft iron - a traditional construction that gives the blade a shock-absorbing outer layer and produces the kasumi (hazy) finish visible on the cladding alongside the polished Blue #2 edge. Three distinct surface treatments on a single blade - the satin iron jigane, the polish line at the cladding boundary, and the mirror-bright hagane (inner core steel) - produce a visual depth that rewards the kind of close attention serious collectors bring. The rosewood octagonal handle with nickel silver spacer and buffalo horn ferrule is fitted to a standard that matches the blade. A matching black saya is included.

    What Customers Are Saying: Three owners all arrive at the same conclusion from different directions. A serious collector who spent ten months studying this knife before buying describes it as one of the most beautiful knives they have ever seen - and then reports that performance matches the appearance in every respect, with an edge that glides through anything without resistance or wedging, and food release that exceeded expectations on a highly polished finish. A second owner picked it up on reputation alone and describes it as a display-only piece of exceptional beauty. A third offers a shorter but equally direct verdict. The consistent thread is that this knife delivers on both the visual promise and the functional one.

    Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The soft iron cladding is also reactive and will develop its own patina alongside the core. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    &&&&&&700&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-195mm-195.png&&&5&&&||&&&||&&&@@@ homura2&&&2252&&&Takayuki Homura Blue #2 Kengata 225mm&&&The Homura line from Sakai Takayuki represents what happens when Sakai's 600-year tradition of blade production meets two of the city's most capable craftsmen working at their peak. Itsuo Doi forges the Blue #2 core - the son of the legendary Keijiro Doi, Itsuo-san has built his own reputation in Sakai as one of its finest active blacksmiths. Suogo Yamazuka applies the grind, and his technique here is remarkable: a high primary grind that gives the blade face the visual character of a single-bevel profile while the knife remains a 50/50 double bevel in use. The result is a blade with three visually distinct surface zones - the kasumi (hazy) satin of the soft iron cladding, the bright line where the cladding meets the polished core, and the mirror finish of the Blue #2 hagane (inner core steel) at the edge.

    The 225mm kengata is the larger of the two kengata options in the line - the kengata format being Homura's interpretation of the bunka, with the reverse tanto profile and generous blade height that gives the format its versatility. At 207mm actual blade length and 54mm height this is a knife with real presence on the board, substantial enough for extended prep work while the compact kengata geometry keeps it precise and controlled. Doi-san's Blue #2 preparation is noted by reviewers as particularly effective - the heat treatment reduces the steel's typical reactivity without compromising the edge performance that Blue #2 is prized for. The edge holds well and sharpens to a superb level on a 6K or 10K stone. The ebony octagonal handle with nickel silver spacer and buffalo horn ferrule is an elegant combination that matches the blade in quality. A matching black saya is included.

    What Customers Are Saying: Two recent owners - both serious knife users - describe this as a knife that works harder than it looks. One notes that Doi-san's Blue #2 preparation meaningfully reduces the steel's reactivity, making it more approachable for daily carbon steel use while delivering excellent performance through dense produce and very good food release on the iron-clad surface. Taking the edge to 6K or 10K stones unlocks a whole other level of sharpness that the factory edge only hints at. A second owner, who already owned a Doi Homura gyuto, bought this within 30 seconds of seeing it listed and confirms the Blue #2 holds a razor-sharp edge with little effort on quality stones.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the edge reveals its full potential on 6K and above.

    &&&&&&855&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-225mm-10.png&&&5&&&||&&&||&&&@@@ satahebl2key&&&2255&&&Takayuki Homura Blue #2 Kengata Yanagiba 300mm&&&The Homura Kasumi line from Sakai Takayuki establishes the look - a polished, refined blade with Itsuo Doi's high primary grind and a fine satin iron cladding finish. The Kengata Yanagiba takes that construction and scales it to 300mm, combining the visual character of the line with the functional demands of professional sashimi work. Doi-san is among the most respected active blacksmiths in Sakai - the son of the legendary Keijiro Doi, and a craftsman who has built his own considerable reputation across the Homura range. The Kengata Yanagiba is one of the most unusual knives in that lineup: a yanagiba format with the kengata profile tip rather than the standard square-ended blade, which opens up a degree of precision at the tip that a conventional yanagiba cannot offer.

    The blade is forged from Blue #2 (Aogami 2) carbon steel with soft iron cladding, following the same construction as the rest of the Homura line. At 286mm blade length and 228g, this is a substantial slicing knife with the reach for serious sashimi and raw fish prep work. The 4mm spine at the base is thick enough for a confident draw stroke without flex, tapering toward the tip in a way that keeps the kengata point precise and controlled for detail cuts. The three-surface visual of the Homura line is present here too - the satin iron jigane (outer cladding steel), the polished transition line, and the mirror-bright Blue #2 edge. A matching black saya is included. Note: handle material is not specified in the current spec list and should be verified before publishing.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use - particularly the iron cladding. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel knives require flat-stone sharpening technique on the ura (hollow flat face) side - do not sharpen the flat side on a convex stone.

    &&&&&&825&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-yanagiba-300mm-52.png&&&0&&&||&&&||&&&@@@ tahobl2ko21&&&2256&&&Takayuki Homura Blue #2 Kogetsu 210mm&&&Sakai Takayuki has been producing blades in Sakai for over 600 years - a continuity of craft that places them among the oldest and most established names in Japanese cutlery. The Homura line is their collaboration with two of Sakai's finest craftsmen: Itsuo Doi, who forges the Blue #2 core, and Suogo Yamazuka, who grinds the blade to the high primary bevel that gives Homura knives their distinctive appearance. Doi-san is the son of the legendary Keijiro Doi and has built a reputation entirely his own in Sakai as one of its most capable active blacksmiths. The Kogetsu is his take on the gyuto format - not a standard gyuto profile but one with an exaggerated belly and a spine that runs near-flat all the way to the tip, creating a knife that handles like a Western chef's knife in terms of rocking technique while delivering the steel, handle, and construction of a premium Japanese blade.

    For a professional cook who has spent a career on Western-style knives and wants to transition to Japanese steel without abandoning a familiar cutting motion, this is the knife that bridges that gap. The Blue #2 (Aogami 2) core at this hardness level holds an edge well through extended professional prep work, and the soft iron cladding - finished with Yamazuka-san's kasumi (hazy) satin surface on the jigane (outer cladding steel) and a polished Blue #2 edge running below - produces a blade road that is both functional and visually striking. The yew octagonal handle with black buffalo horn ferrule is beautifully fitted. Japanese yew is one of the most prized handle materials in traditional Japanese craft - dense, hard, and historically associated with objects of ceremony and high status. A matching black saya is included. Photos by Gustavo Bermudez.

    What Customers Are Saying: One professional cook describes this as the knife they reach for most during prep work - a daily driver that bridges their Western knife background with Japanese steel. The distinctive belly profile allows full rocking technique, the Blue #2 edge holds well through bulk processing, and sharpening is described as relatively straightforward. It is a compelling endorsement from someone who uses it under real professional conditions.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.

    &&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-210mm-256.png&&&5&&&||&&&||&&&@@@ tahobl2ko24&&&2254&&&Takayuki Homura Blue #2 Kogetsu 240mm&&&The Kogetsu is the format in the Homura Kasumi lineup that surprises people most. The upswept belly and near-flat spine running to the tip give it a profile unlike any standard gyuto (Japan's all-purpose chef knife) - somewhere between a scimitar and an inverted santoku is how we described it when we first brought it in, and that description still holds. Itsuo Doi forges the blade from Blue #2 (Aogami 2) carbon steel with soft iron cladding in Sakai, where the Sakai Takayuki name has been associated with blade production for over 600 years. The kasumi (hazy) brushed satin finish on the iron jigane (outer cladding steel) and the polished Blue #2 edge that runs below it are the visual signatures of the Homura Kasumi line. Suogo Yamazuka's hamaguri (convex) grind is where the real craft shows - a geometry that looks atypical and performs like a knife you already know how to use.

    At 242mm blade length and 55mm height the 240mm Kogetsu is a substantial knife - taller and longer than the 210mm version, with correspondingly more board presence and reach. The near-flat edge profile gives efficient push cuts from heel to mid-blade, and the deep belly toward the tip makes the arc feel like a natural extension of a standard gyuto cutting motion rather than an adjustment to a foreign profile. The convex grind thins the blade toward the edge in a way that produces a knife that cuts noticeably thinner than its spine thickness suggests - through dense winter squash and sweet potato in particular, the geometry does work that a flat-ground blade at the same thickness would struggle to replicate. The yew octagonal handle with black buffalo horn ferrule is the same high-quality fit-out as the rest of the Homura line. A matching black saya is included.

    What Customers Are Saying: One serious Doi collector who also owns the 225mm kengata from this line approached this knife with skepticism - it looked suited for butchery and rock-chopping rather than his preferred push-cutting style. The grind changed his mind. The belly arc makes contact naturally without adjusting cutting motion, and the knife handles dense fibrous vegetables with authority. Sharpening the curved belly section proved more intuitive than expected - the arc complements standard sharpening angles rather than fighting them. Yamazuka-san's hamaguri grind is specifically credited as the star of the knife. The reviewer describes it as atypical but surprisingly versatile.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the curved belly benefits from careful, consistent angle work through the arc.

    &&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-240mm-266.png&&&5&&&||&&&||&&&@@@ tahobl2kosu2&&&2257&&&Takayuki Homura Blue #2 Kogetsu Sujihiki 240mm&&&The sujihiki (Japan's dedicated slicing knife) is where a fine Blue #2 blade with a high primary grind finds one of its most natural expressions. Long draw strokes through proteins and roasts demand an edge that is both sharp and consistent across the full length of the blade, and the polished Blue #2 edge that Itsuo Doi produces - with Suogo Yamazuka's kasumi (hazy) iron cladding finish creating the visual contrast above it - is as good as this category gets. Sakai Takayuki has been producing blades in Sakai for over 600 years, and the Homura line represents what that history looks like when it is channeled through two of the city's most capable craftsmen working at their best.

    The Kogetsu Sujihiki takes the same profile philosophy as the Kogetsu gyuto and applies it to a slicing blade: an exaggerated curve along the cutting edge paired with a spine that runs near-flat all the way to the tip. This is an unusual geometry for a sujihiki - most are nearly straight-spined throughout - and it gives the knife a slightly different character in use, with the belly contributing to a more fluid draw stroke than a flat-edged slicer provides. The Blue #2 core is clad in soft iron and finished with the brushed satin kasumi surface on the jigane (outer cladding steel), with the mirror-polished hagane (inner core steel) visible at the edge. At 230mm blade length and 210g, this is a substantial sujihiki with the reach for full-size proteins. The yew octagonal handle with buffalo horn ferrule is fitted to a world-class standard. Iron cladding is reactive - attentive drying after use is essential. A matching black saya is included.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - this edge responds well to high-grit finishing stones.

    &&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-sujihiki-240mm-sale-29.png&&&0&&&||&&&||&&&@@@ tahobl2pe15&&&2258&&&Takayuki Homura Blue #2 Petty 150mm&&&The petty in the Homura line is not a typical petty. Itsuo Doi - one of Sakai's most respected active blacksmiths and the son of the legendary Keijiro Doi - brings the same level of construction to this compact format as he does to every knife in the Homura range. Blue #2 (Aogami 2) core, soft iron cladding, a kasumi (hazy) finish on the jigane (outer cladding steel), and the polished Blue #2 edge that runs below it in sharp visual contrast. Suogo Yamazuka's high primary grind gives the blade face a visual depth that the original Homura pages describe accurately as looking like a single-bevel knife while functioning as a double bevel - a geometry that concentrates the visual interest of the blade in a way that a standard flat grind simply cannot.

    At 146mm and 78g with a 2mm spine, this petty is light and precise - built for the in-hand work and fine board detail where a heavier knife gets in the way. The spine is straight all the way to the tip on the Homura petty format, with a graceful curve along the cutting edge, which gives the knife an elegant profile that is immediately recognizable as Doi-san's work. The yew octagonal handle with fine buffalo horn ferrule is fitted to the same exacting standard as the blade - yew wood is dense, hard, and lustrous, historically reserved in Japan for objects of high status and ceremony, and it suits this knife well. One owner purchased this as a first serious knife for his daughter and describes it as a knife she will tell people about for the rest of her life. A matching black saya is included.

    What Customers Are Saying: The one reviewer purchased this as a meaningful gift - a first serious knife for his daughter - and describes the result in exactly those terms: a knife she can tell people about for the rest of her life, and one that lives up fully to what the Takayuki and Doi names represent.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.

    &&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-petty-150mm-271.png&&&5&&&||&&&||&&&@@@ tahobl2sa30&&&2259&&&Takayuki Homura Blue #2 Sakimaru 300mm&&&The Sakimaru is the most unusual knife in the Homura Kasumi lineup - a 300mm slicing blade with a recurved cutting edge and a swept, upturned tip that gives it the profile of a short katana rather than a conventional sujihiki (Japan's dedicated slicing knife). Itsuo Doi forges it from Blue #2 (Aogami 2) carbon steel with soft iron cladding in Sakai, under the Sakai Takayuki umbrella that has been producing blades in this city for over 600 years. The same brushed satin finish on the iron jigane (outer cladding steel) and polished Blue #2 edge runs the full length of the blade - the three-zone visual contrast that defines the Homura Kasumi line. This knife is also produced under the Genbu name by Sakai Takayuki, used for their premium upscale knives with this geometry - Genbu being the divine black tortoise, guardian of the north in Japanese mythology.

    The recurved edge profile is the defining functional feature. Where a standard sujihiki runs nearly straight-spined to the tip, the Sakimaru curves upward at the end of the blade - a geometry that concentrates the cutting motion at the tip of the draw stroke and makes it particularly effective at the final pull-through on thinner proteins and raw fish. The stout construction at 3mm spine means this knife does not flex under load, which the one reviewer who owns this blade specifically calls out as a feature rather than a limitation - it powers through brisket fat caps, raw pork shoulder, and rib roasts with authority, then shaves thin even slices with a smooth draw. At 298mm blade length and 218g it has the reach and weight to do serious work. The yew octagonal handle with buffalo horn ferrule is consistent with the rest of the Homura Kasumi line. A matching black saya is included.

    What Customers Are Saying: One long-time Doi collector who already owns two other Doi gyutos describes this as right at home with those knives. The kasumi finish on the iron cladding is described as well-executed and the out-of-box edge as excellent, requiring only CBN strop touch-ups after extended use. The stout geometry is specifically praised for powering through dense proteins without resistance while still producing thin, even slices on a rib roast in a single draw stroke. Two minor cosmetic notes from the reviewer: the choil has chamfers rather than a full round, and there is a slight step between the buffalo horn ferrule and the yew wood handle. Neither affects performance. The knife is described as a pride-and-joy possession that exudes class without bling.

    Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the recurved edge requires careful attention to maintain the curve consistently across the full blade length.

    &&&&&&825&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-367.png&&&5&&&||&&&||&&&@@@ satahogu21&&&1187&&&Takayuki Homura Guren Gyuto 225mm&&&Two lines of knives from the same blacksmith in the same Homura range can tell you a great deal about a craftsman's range. Itsuo Doi's Kasumi line is polished, refined, and finished to a formal standard - a satin iron cladding with a polished Blue #2 edge, yew handles, and a high primary grind that gives the blade an almost ceremonial appearance. The Guren line is Doi-san's working character: kurouchi (black finish, as-forged surface) iron cladding, hand-hammered tsuchime (hammered) surface, convex grind, burnt urushi oak handles, and his personal seal hand-engraved on each blade. Same steel, same blacksmith, very different knife.

    The Guren Gyuto at 208mm blade length is the all-purpose format in the Guren lineup. The 56mm blade height and 230g weight give it a solid, substantial presence in hand - not a laser, but a knife with enough mass to work through denser produce and proteins with authority. The convex grind concentrates cutting geometry at the edge without wedging through food, which is the practical advantage of a convex profile over a flat grind at similar thickness. Blue #2 at 62-63 HRC holds a good working edge and sharpens back readily on quality water stones. The kurouchi and tsuchime cladding develops a working patina that makes the knife look better the more it is used. The burnt urushi oak handle is comfortable and ages well in a kitchen environment.

    Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.

    &&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-gyuto-225mm-28.png&&&0&&&||&&&||&&&@@@ satahoguke30&&&1189&&&Takayuki Homura Guren Kengata Yanagi 300mm&&&The Guren Kengata Yanagi is the most specialized knife in the Homura Guren lineup - a 300mm single-bevel yanagiba with the kengata profile tip, finished in Doi-san's kurouchi tsuchime (hammered, as-forged) aesthetic rather than the polished kasumi surface of the Homura Kasumi yanagiba. The kengata tip - the same reverse-tanto-inspired profile used on the kengata bunka format - adds precision at the point that a standard square-ended yanagiba cannot offer, making it suitable for detail work at the tip alongside the long draw strokes that yanagiba work demands. Itsuo Doi forges these by hand from Blue #2 (Aogami 2) carbon steel and signs each one with his personal seal - a mark of authenticity and craft that runs across the entire Guren line.

    Single bevel construction is the traditional choice for Japanese raw fish preparation. The flat (ura) face of the blade glides against the cutting surface and guides the stroke, while the beveled face does the cutting work. The result is a cleaner, more precise cut through protein than a double-bevel blade can achieve at equivalent blade length, which matters for sashimi presentation where the quality of the cut is visible in the finished slice. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina over time alongside the reactive Blue #2 core, and the tsuchime (hammered) surface adds texture that prevents the cladding from sticking to food during the draw stroke. At 285mm blade length and 304g it is a substantial professional knife. The burnt urushi oak octagonal handle is traditional and well-fitted. No saya is included with this knife.

    Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.

    &&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagi-kengata-300mm-75.png&&&0&&&||&&&||&&&@@@ satahogu&&&1186&&&Takayuki Homura Guren Nakiri 180mm&&&The nakiri (Japan's dedicated vegetable knife) is where the Guren line's kurouchi tsuchime construction shows its practical side most directly. A flat-profiled vegetable knife puts the blade face in constant contact with produce during push cuts, and the hammered tsuchime (hammered) surface on the iron cladding is there to do real work - breaking up the suction between blade and food rather than simply adding visual texture. Itsuo Doi hammer-forges each Guren knife from Blue #2 (Aogami 2) carbon steel at 62-63 HRC, signs it with his personal seal, and finishes the handle in burnt urushi lacquered oak - a combination that makes the Guren line unmistakably his work.

    The Guren Nakiri at 162mm blade length and 56mm height is a well-proportioned nakiri with genuine presence on the board. At 246g the knife is substantial - the iron cladding and convex grind contribute to a heft that makes it feel authoritative in hand rather than light and nimble like the petty. The convex grind geometry concentrates cutting pressure at the edge and helps the blade move through dense vegetables without the wedging that a flat-ground blade can produce. The kurouchi cladding develops a working patina over time that is both protective and visually interesting. The burnt urushi oak handle is a traditional combination that ages well and fits the overall character of the knife.

    Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.

    &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-nakiri-180mm-28.png&&&0&&&||&&&@@@ satagubl2pe1&&&1185&&&Takayuki Homura Guren Petty 150mm&&&The Homura Guren line is where Itsuo Doi's Blue #2 work takes a different direction. Where the Homura Kasumi line features a polished, refined kasumi finish and a high primary grind that gives the blade an almost formal appearance, the Guren line is built around the kurouchi (black finish, as-forged surface) and tsuchime (hammered) aesthetic - darker, more tactile, and with the kind of rustic handmade character that comes from leaving the forge finish largely intact. The convex grind used across the Guren line, combined with Doi-san's personal engraved seal on each blade, makes these knives immediately distinguishable from anything else in the lineup. Each one is a signed piece of work.

    The petty is the most compact knife in the Guren range - 140mm of blade length at 34mm height, forged from Blue #2 at 62-63 HRC and clad in iron with a convex grind that concentrates cutting geometry at the edge rather than behind it. At 100g the knife is light and nimble, which is what a petty needs to be. The kurouchi and tsuchime cladding surface adds food release and gives the blade a tactile, three-dimensional quality that a polished surface lacks. The burnt urushi oak octagonal handle is finished with an urushi lacquer coat that protects the wood and contributes a warm, deep color to the overall aesthetic. One reviewer describes the experience of handing this knife to a partner who immediately understood what quality Japanese knives feel like - which is as clear a testimonial as a petty can earn.

    What Customers Are Saying: One owner describes this as their favorite knife - light and nimble yet feeling substantial and well-made. The moment they handed it to their partner to cut some vegetables produced an immediate and visible reaction to the quality of the edge and the feel of the knife. The urushi handle and kurouchi finish are praised for the character they bring to what could otherwise be a utilitarian format.

    Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-petty-150mm-64.png&&&5&&&||&&&||&&&@@@ homura&&&01190&&&Takayuki Homura Guren Yanagiba 300mm&&&Two yanagibas in the Guren line, one meaningful difference: the tip. Where the standard Guren Yanagiba finishes with a conventional square-ended profile, this version carries the Genbu-style swept tip - the same recurved, upturned geometry that Sakai Takayuki uses across their premium Genbu-branded knives, named after the divine black tortoise of Japanese mythology. The Genbu tip opens up a degree of precision at the end of the draw stroke that a flat-ended blade cannot offer, and at 299mm it is one millimeter longer and 52g heavier than the standard version, with a slightly taller blade height at 39mm versus 36mm. The construction and character are otherwise the same: Blue #2 (Aogami 2) carbon steel, soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish, single-bevel right-hand grind, and Doi-san's personal family emblem engraved on each blade.

    Itsuo Doi named the Guren series after the red flames that burn in the Doi family forge when fine pine charcoal reaches temperature. The name is not marketing - it is a reference to the specific, inherited craft behind every knife in the series. The 5mm spine at the base gives this yanagiba a stiff, authoritative feel through the draw stroke with no flex or wander, and the kurouchi iron cladding develops a working patina alongside the Blue #2 core at the edge over time. The tsuchime surface breaks up adhesion during slicing. The burnt urushi oak octagonal handle is durable and water-resistant through professional kitchen use.

    Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.

    &&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-28.png&&&0&&&||&&&||&&&@@@ homura1&&&1188&&&Takayuki Homura Guren Yanagiba 300mm&&&The name Guren means Red Lotus - a reference to the color of the flames that burn in the Doi family forge when fine pine charcoal reaches temperature. It is a detail that connects every knife in this series to the specific, inherited craft that Itsuo Doi practices in Sakai: the son of the legendary Keijiro Doi, continuing a family tradition of hand-forging across multiple generations. Blue #2 (Aogami 2) carbon steel at the core, soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish on the surface, and Doi-san's personal family emblem hand-engraved near the blade logo on each knife. The Guren Yanagiba is the most traditional format in the lineup - a single-bevel right-hand grind, built for the long draw strokes and precise cuts that sashimi and raw fish preparation demand.

    At 298mm blade length with a 5mm spine and 274g, this is a substantial professional yanagiba. The 5mm spine gives the blade an authoritative, stiff-backed feel during the draw stroke - there is no flex to manage, no blade wander to correct. The kurouchi iron cladding provides a working surface that develops a patina over time, while the tsuchime (hammered) texture breaks up the surface contact and prevents adhesion during the draw through protein. The single-bevel construction guides the blade along the flat (ura) face throughout the stroke, producing a clean cut that a double-bevel blade cannot replicate at equivalent length. The burnt urushi oak octagonal handle is both traditional and practical - the urushi lacquer coat makes it durable and water-resistant through extended professional use. A CKTG 300mm yanagiba saya is available separately and fits this knife.

    Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use - particularly the iron cladding. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face.

    &&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-80.png&&&0&&&||&&&||&&&@@@ fufkmbo14&&&11041&&&Takayuki Inox Boning Knife 145mm&&&We've recently upgraded this model (formerly Fujiwara FKM semi-stainless) to fully stainless steel and a much more durable handle. These tough, and good-looking knives are the product of years of research and age-old craftsmanship, conjoined over 600 years of knife making.

    The Takayuki Inox Honesuki is made from stainless steel, which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.

    The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.

    The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Weight: 6.2 oz (176 g)
  • Blade Length: 155 mm
  • Total Length: 274 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 41 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-boning-knife-145mm-28.png&&&5&&&||&&&||&&&@@@ taincl21&&&20041&&&Takayuki Inox Cleaver 210mm&&&Chinese-style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have led them to become a favorite with many chefs, both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world, and for good reason.

    The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs just over 210mm while the height is a well-proportioned 94mm. It is a thin blade at 2mm at the heel and weighs in at about 442g.

    The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum-style steel, which will take a very sharp edge while being easy to sharpen and maintain.

    The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade, this results in a knife that is an easy-to-care-for workhorse. Add in the very keen price point and you have a cleaver for all users and uses.

  • Weight: 15.5 oz (442 g)
  • Blade Length: 213 mm
  • Total Length: 315 mm
  • Spine Thickness: 2 mm
  • Blade Height: 94 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-cleaver-210mm-243.png&&&0&&&||&&&||&&&@@@ tainde13&&&4334&&&Takayuki Inox Deba 135mm&&&We are very enamored with the products made by Sakai Takayuki Knives. Their parent company, Aoki Hamono Co., Ltd. is located in Sakai/Osaka Prefecture. They have been making blades for over 600 years and have products that span the entire spectrum of kitchen knife styles, constructions, and price points.

    The lovely deba featured here is a handmade traditional blade using a very rugged stainless steel called AUS8A. This is a high chromium molybdenum steel which is easy to sharpen while possessing great edge retention.

    Debas are one of the trinity of Japanese kitchen knives. Designed to cut and process fish, they have a very thick spine and tall stout blade. They are a single sided blade so the cutting angle is very acute, and thus exceptionally sharp. It should be noted that maintaining and using single-edged blades requires a completely different set of skills over double-edged blades. Sharpening in particular is a more specialized task and should only be attempted by someone who has experience with these types of knives. As this is a single bevel blade, it is intended for right-handed users.

    The blade is finished with some lovely Kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Single Bevel, Traditional Grind
  • Right Handed Only
  • Steel: Inox (Stainless Steel)
  • Weight: 6.5 oz (186 g)
  • Blade Length: 137 mm
  • Total Length: 265 mm
  • Spine Thickness at Base: 6 mm
  • Blade Height: 46 mm
  • Handle: D-Shaped Ho Wood
  • Ferrule: Buffalo Horn&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-135mm-123.png&&&2&&&||&&&||&&&@@@ tainde15leha&&&4835&&&Takayuki Inox Deba 150mm Left Handed&&&Takayuki Inox Deba 150mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.

    The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).

    The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Blade Orientation: Left Handed
  • Weight: 7.9 oz (224 g)
  • Blade Length: 150 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 50 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-150mm-left-handed-223.png&&&0&&&||&&&||&&&@@@ tainde16&&&4336&&&Takayuki Inox Deba 165mm&&&Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.

    The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).

    The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by right-handed chefs. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.

  • Weight: 9.8 oz (278 g)
  • Blade Length: 165 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 50 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-165mm-140.png&&&0&&&||&&&||&&&@@@ toinlehade18&&&4836&&&Takayuki Inox Deba 165mm Left Handed&&&Takayuki Inox Deba 165mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.

    The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).

    The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Blade Orientation: Left Handed
  • Weight: 9.0 oz (256 g)
  • Blade Length: 167 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 51 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-165mm-left-handed-123.png&&&0&&&||&&&||&&&@@@ tainde18&&&4337&&&Takayuki Inox Deba 180mm&&&The deba knife was originally developed in the famed knife-making city of Sakai, a port town near Osaka. The first blades made in the region were actually made to cut tobacco. These days, the deba is primarily used to clean and fillet fish and dress poultry and other proteins. Its most obvious feature is its very thick spine and heavyweight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.

    This particular knife is a standard or Hon-deba. Its blade is stout and thick at the spine. It has a very well-executed primary bevel that gets very thin at the edge. It is constructed from stainless steel, which Takayuki brands as Inox. This is a generic term for many stainless alloys, including the AUS8A steel used in this application. This stainless steel is very tough and corrosion-resistant, making this a very easy-to-use knife with less concern given to rusting or staining. The simple D-shaped ho-wood handle and buffalo horn ferrule are a perfect match for this traditional Japanese knife.

  • Weight: 11.2 oz (320 g)
  • Blade Length: 181 mm
  • Total Length: 333 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 54 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-134.png&&&0&&&||&&&@@@ tainde18leha&&&4837&&&Takayuki Inox Deba 180mm Left Handed&&&Takayuki Inox Deba 180mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery comprises price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.

    The deba knife was created in Sakai, Osaka, Japan. Originally, the Portuguese had requested the slicing of large amounts of tobacco, and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle-length blade, sharp edge, and thick spine, it became a multipurpose knife that found particular favor in the chopping of proteins (mainly fish, as that was the most commonly consumed protein).

    The steel is good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy-to-maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design, so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho-wood handle that has a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Blade Orientation: Left Handed
  • Weight: 11.1 oz (318 g)
  • Blade Length: 182 mm
  • Total Length: 225 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 54 mm
  • No saya for this knife&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-left-handed-229.png&&&0&&&||&&&||&&&@@@ taingy21&&&12312&&&Takayuki Inox Gyuto 210mm&&&Inox is a generic term for stainless steel containing a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade. It possesses excellent edge retention and is relatively easy to sharpen. This do-it-all chef knife will be easy to maintain on a daily basis, especially compared to carbon steel-based blades. This knife would be a good choice for chefs who need a rugged, versatile cutting machine at an attractive price.

    The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style, which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.

    This gyuto measures in at 215mm, a perfect length for smaller kitchens and chefs needing a more compact-sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the halfway point, where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.

    This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price.

  • Manufacturer: Sakai Takayuki
  • Construction: Mono Steel, Roll Forged
  • Edge Steel: Inox Stainless Steel
  • Edge Grind: Double Bevel, Even
  • Handle: Yo-POM 3 Rivet
  • Weight: 5.7 oz (164 g)
  • Blade Length: 215 mm
  • Total Length: 337 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-210mm-267.png&&&0&&&||&&&||&&&@@@ taingy24&&&11013&&&Takayuki Inox Gyuto 240mm&&&Takayuki has been making blades for over 600 years. During this time, they have amassed a wealth of knowledge which has been passed on from generation to generation while being added to by these successive master craftsmen. The company was recently taken over and has since been reinvented with the addition of cutting edge technology to their existing knowledge base.

    Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs, as well as line cooks and students of the cooking arts.

    The blade is made from a single piece of a stainless steel that they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge-taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy-to-maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.

  • Weight: 9.2 oz (262 g)
  • Blade Length: 241 mm
  • Total Length: 372 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height at Base: 51 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-240mm-308.png&&&5&&&||&&&||&&&@@@ tainmu18&&&4397&&&Takayuki Inox Mukimono 180mm&&&Sakai Takayuki is one of the oldest and most prolific manufacturers in Sakai - a city that has supplied Japan with edged tools for over six centuries. Their catalog runs deep into specialist formats that most Western buyers never encounter, and the Inox Mukimono is one of them. The mukimono is a traditional Japanese decorative carving knife: narrow, single-bevel, pointed, and built for the intricate garnish and vegetable carving work that is a formal part of Japanese culinary training. It is not a general prep knife. It is a precision instrument for a specific discipline - and within that discipline, the single-bevel grind delivers a level of control and exactness that no double-bevel knife can replicate.

    This version is forged in ni mai (two-layer) construction using inox stainless steel, making it a more accessible entry point into single-bevel technique than a carbon steel mukimono - the stainless construction is forgiving of moisture and easier to maintain in a busy kitchen environment. The blade is laser etched and fitted with a traditional D-shaped ho wood handle and buffalo horn ferrule, which suits both the profile and the purpose. At 167mm it is compact and precise, with the pointed tip that makes it capable of fine decorative cuts, detailed peeling work, and carving tasks that broader knives simply cannot manage. A worthwhile addition to any professional kitchen serious about Japanese technique.

    Care Instructions: Inox stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Single-bevel knives require specific sharpening technique: work the flat (ura) side on a flat stone to maintain the hollow grind, and sharpen the bevel side carefully to preserve the original angle. Quality water stones recommended.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-mukimono-180mm-sale-60.png&&&0&&&||&&&||&&&@@@ tainus16&&&4362&&&Takayuki Inox Usuba 155mm&&&We are passionate about the exquisite craftsmanship of Sakai Takayuki Knives. Produced by the renowned Aoki Hamono Co., Ltd. in Sakai, Osaka Prefecture, these knives are the result of over 600 years of blade-making expertise. Their extensive range includes a variety of kitchen knife styles, constructions, and price points to suit every culinary need.

    The featured usuba knife is a prime example of their craftsmanship. This handmade traditional blade is forged from durable AUS8A stainless steel, known for its high chromium and molybdenum content. It is not only easy to sharpen but also offers excellent edge retention, making it a reliable choice for any kitchen.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: Inox (Stainless Steel)
  • Cladding: Stainless Steel
  • Engraving: Laser
  • Handle: D Ho Wood
  • Ferrule: Buffalo Horn
  • Grind: Single Bevel Traditional
  • Weight: 6.0 oz (170 g)
  • Blade Length: 155 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 40 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-usuba-155mm-136.png&&&0&&&||&&&||&&&@@@ tainya24&&&4303&&&Takayuki Inox Yanagiba 240mm&&&The Takayuki Inox Yanagi 240mm is a recent addition to our ever-growing line of Inox-branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with a stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.

    The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users.

    This is a shorter yanagiba at just 233mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is, of course, single bevel, and so of use only to right-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.

  • Weight: 5.0 oz (142 g)
  • Blade Length: 233 mm
  • Total Length: 382 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 30 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-240mm-140.png&&&0&&&||&&&||&&&@@@ tainya24leha&&&4803&&&Takayuki Inox Yanagiba 240mm Left Handed&&&Takayuki Inox Yanagiba 240mm Left-Handed is a recent addition to our ever-growing line of Inox-branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high-carbon molybdenum steel that is very corrosion-resistant.

    The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users.

    This is a shorter yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is, of course, single bevel, and so of use only to left-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Orientation: Left Handed
  • Weight: 4.6 oz (130 g)
  • Blade Length: 235 mm
  • Total Length: 385 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 30 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-240mm-left-handed-266.png&&&0&&&||&&&||&&&@@@ tainya27&&&4304&&&Takayuki Inox Yanagiba 270mm&&&Yanagibas are one of the most iconic Japanese kitchen knives. Their long, slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef knife. The yanagiba is sometimes referred to as the willow blade, as this is the literal translation from the Japanese word. (The knife's slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls the blade through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.

    Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.

    These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course, it is a single bevel design so it is only usable by right-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule.

  • Weight: 6.3 oz (180 g)
  • Blade Length: 265 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 34 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-270mm-169.png&&&0&&&||&&&||&&&@@@ tainya27leha&&&4804&&&Takayuki Inox Yanagiba 270mm Left Handed&&&Takayuki Inox Yanagiba 270mm Left Handed. Yanagibas are one of the most iconic Japanese kitchen knives. Their long, slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef's knife. The yanagiba is sometimes referred to as the willow blade, as this is the literal translation from the Japanese word. (The knife’s slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls it through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.

    Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.

    These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy-to-use knife with less concern given to rusting or staining. Of course, it is a single bevel design, so it is only usable by left-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Blade Orientation: Left Handed
  • Weight: 6.2 oz (176 g)
  • Blade Length: 258 mm
  • Total Length: 412 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 33 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-270mm-left-handed-243.png&&&0&&&||&&&||&&&@@@ tainya30&&&4305&&&Takayuki Inox Yanagiba 300mm&&&Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.

    The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from a stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high-carbon molybdenum steel that is very corrosion-resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need for the heavy maintenance customarily required with carbon steel blades.

    The hand-forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.

    This is a wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Single Bevel, Traditional Grind
  • Right-Handed Only
  • Steel: Inox (Stainless Steel)
  • Handle: D-shaped Ho Wood
  • Ferrule: Buffalo Horn
  • Weight: 7.2 oz (204 g)
  • Blade Length: 287 mm
  • Total Length: 444 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 36 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-300mm-142.png&&&0&&&||&&&@@@ tainya30leha&&&4805&&&Takayuki Inox Yanagiba 300mm Left Handed&&&Takayuki Inox Yanagiba 300mm Left Handed. Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.

    The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high-carbon molybdenum steel that is very corrosion-resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.

    The hand-forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule.

    This is a wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Single Bevel, Traditional Grind
  • Orientation: Left Handed
  • Steel: Inox (Stainless Steel)
  • Handle: D Ho Wood
  • Ferrule: Buffalo Horn
  • Weight: 6.3 oz (178 g)
  • Blade Length: 293 mm
  • Total Length: 450 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 35 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-left-handed-243.png&&&0&&&||&&&||&&&@@@ takovgdana16&&&7949&&&Takayuki Kokushin VG10 Damascus Nakiri 160mm&&&Experience the perfect blend of tradition and innovation with the Sakai Takayuki Kokushin VG10 Damascus Nakiri — a chef's staple reimagined. Crafted in the esteemed workshops of Sakai, Japan, this 160mm nakiri is a testament to a city's legacy in blade excellence that has stood the test of time.

    With a 44.5mm blade height and a slender spine thickness of just 2mm, this knife promises agility and precision in every cut. Its weight of 158g (5.5oz) makes it a light yet balanced instrument, allowing for tireless chopping and slicing of vegetables and herbs.

    The heart of the blade boasts VG10 stainless steel, renowned for its superior edge retention and resistance to corrosion, making it a reliable companion in the busiest of kitchens. The stunning stainless Damascus cladding isn't just for show; the hammered texture minimizes friction and prevents food from sticking, enhancing your cutting efficiency.

    Engineered to a Rockwell hardness of 60±, the blade ensures robustness and longevity, keeping its edge through countless uses. The double bevel edge is sharpened to a 50/50 angle, catering to both left and right-handed chefs, providing a seamless cutting experience.

    Complementing the formidable blade is the oak octagonal handle, meticulously shaped to fit comfortably in your hand, reducing fatigue and enhancing control. This handle is not just a tool but a statement of elegance that will stand out in any kitchen setting.

  • Manufacturer: Sakai Takayuki
  • Location: Sakai, Japan
  • Steel Type: VG10 Stainless Steel
  • Cladding: Stainless Damascus Hammered
  • Rockwell Hardness: 60+-
  • Edge: Double Bevel (50/50)
  • Handle: Oak Octagonal
  • Weight: 5.5 oz (158 g)
  • Blade Length: 161 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 44.3 mm&&&&&&145.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kokushin-vg10-damascus-nakiri-160mm-90.png&&&0&&&||&&&||&&&@@@ takuvghateco1&&&7495&&&Takayuki Kurokage VG10 Bunka 160mm&&&Our relentless search for the new and different takes us into some interesting and fun places. Odd shapes, unusual materials, and out of the box techniques all pique our interest. So it was an easy ask to take on this new line of knives from one of the most popular Japanese kitchen knife makers, Sakai Takayuki.

    One look at these stunning knives is enough to convince anyone that these are a real cutting tool with outstanding visual appeal. The combination of a wonderfully realized tsuchime finish and the black Teflon coating results in a knife that looks bad to the bone!

    Of course, this is not a knife whose beauty is only skin deep. The hammered dimples and Teflon coating afford the knife an amazing ability to release food. Combine this with a very easy-to-maintain steel, VG10, and some really well executed grinds and you have a knife that performs extremely well yet does not cost a fortune or require difficult maintenance regimes.

    The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. They are shorter in length than a gyuto and, combined with their tall blade height, create a knife with very broad uses and appeal. They are often used to replace a short gyuto or santoku, especially for people who favor push cutting and chopping techniques. No doubt the great looking reverse tanto profile also adds to a compelling aesthetic appeal.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • Weight: 5.1 oz (144 g)
  • Blade Length: 161 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood
  • Handles are installed with gapped machi called "Tokyo Style"&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-160mm-120.png&&&3.5&&&||&&&||&&&@@@ takuvghateco2&&&7494&&&Takayuki Kurokage VG10 Bunka 195mm&&&The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Bunka style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.

    Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Bunka 195mm!

    The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Weight: 5.8 oz (166 g)
  • Blade Length: 201 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handles are installed with gapped machi called "Tokyo Style"
  • Handle Material: Octagonal Wenge Wood&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-190mm-141.png&&&0&&&||&&&||&&&@@@ takuvghagy21&&&7493&&&Takayuki Kurokage VG10 Gyuto 210mm&&&Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 210mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!

    Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely, in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.

    Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.

    This is fairly average sized and proportioned gyuto. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Weight: 5.4 oz (152 g)
  • Blade Length: 215 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-210mm-125.png&&&0&&&||&&&||&&&@@@ takuvghateco4&&&7496&&&Takayuki Kurokage VG10 Gyuto 240mm&&&Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 240mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!

    Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added: a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.

    Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.

    This is fairly average sized and proportioned gyuto with a slightly tall profile. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Weight: 6.8 oz (194 g)
  • Blade Length: 241 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handles are installed with gapped machi called "Tokyo Style"
  • Handle Material: Octagonal Wenge Wood
  • Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-240mm-142.png&&&0&&&||&&&||&&&@@@ takuvghape15&&&7491&&&Takayuki Kurokage VG10 Petty 150mm&&&This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!

    Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.

    Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood
  • Weight: 2.8 oz (82 g)
  • Blade Length: 154 mm
  • Total Length: 283 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-petty-150mm-153.png&&&0&&&||&&&||&&&@@@ takuvghateco3&&&7492&&&Takayuki Kurokage VG10 Santoku 170mm&&&It's really hard to overstate the stunning looks of this santoku knife. The general blade design of these versatile cutters is made even more attractive by the addition of the smooth black Teflon coating over the beautifully executed tsuchime face and perfectly matched octagonal wenge wood handle. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing-looking implement.

    The stark contrast of this knife's hand-chiseled kanji elements and the perfectly finished VG10 steel edge add that touch of refinement and drama to the overall picture. We think this is one of the coolest looking knives out there right now.

    Of course, the Teflon and tsuchime finishes are there for more than aesthetic reasons. These two elements add up to a food release ability that is among the best we have encountered. Combine that with the attributes of the ever-popular VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.

    The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade, which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood
  • Weight: 5.0 oz (140 g)
  • Blade Length: 173 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm
  • Handles are installed with gapped machi called "Tokyo Style"&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-santoku-170mm-141.png&&&5&&&||&&&||&&&@@@ takuvghasl24&&&7497&&&Takayuki Kurokage VG10 Sujihiki 240mm&&&Sujihikis have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Slicer style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.

    Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Slicer 240mm!

    The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Line: Kurokage (Means Dark Shadow)
  • Construction: San Mai
  • Edge Steel: VG10
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • Weight: 4.8 oz (138 g)
  • Blade Length: 251 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 38 mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-sujihiki-240mm-120.png&&&4&&&||&&&||&&&@@@ tanagy21&&&14590&&&Takayuki Nanairo Gyuto 210mm&&&This gyuto is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. The word Nanairo means "seven colors" in Japanese, and this refers to the multicolored handles on the knives. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    For many home cooks, the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef’s knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 212mm and, combined with the slightly shorter height of 46mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.

    This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Urushi
  • Weight: 5.7 oz (162 g)
  • Blade Length: 212 mm
  • Total Length: 354 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-gyuto-210mm-233.png&&&0&&&||&&&||&&&|kika21gy|@@@ tanake19&&&14605&&&Takayuki Nanairo Kengata 190mm&&&Sakai Takayuki Nanairo comes with nice VG10 stainless steel blades combined with lovely custom urushi handles. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

    The smiths at Sakai Takayuki have fashioned this blade from VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    Kengata knives, also known as bunkas, can be used to replace a short gyuto, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.

    The everse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Urushi
  • Knife Type: Kengata
  • Weight: 6.2 oz (176 g)
  • Blade Length: 203 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-kengata-190mm-283.png&&&0&&&||&&&||&&&@@@ tanasa17&&&14575&&&Takayuki Nanairo Santoku 170mm&&&Takayuki Nanairo Santoku 170mm. The santoku knife blends attributes of a gyuto and western chef knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks, which the knife performs well: slicing, dicing, and mincing.

    The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer Damascus cladding to create a knife with wonderful visual appeal.

    The blade is given center stage with the inclusion of a simple traditional octagonal handle made with a beautiful urushi finish. The match is perfect.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Blue Urushi
  • Knife Type: Santoku
  • Weight: 5.3 oz (152 g)
  • Blade Length: 172 mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-santoku-170mm-311.png&&&0&&&||&&&||&&&@@@ tabl2zosl&&&8072&&&Takayuki Nata White #1 150mm&&&The nata is one of the oldest Japanese working tools - a heavy, single-bevel blade used for splitting bamboo, clearing brush, cutting saplings, and the sustained outdoor work that falls between what a knife can do and what an axe is built for. This Sakai Takayuki version is made by Aoki Hamono in Sakai, Japan, using Shirogami (white paper steel) #1 at the core with soft iron cladding and a kurouchi (black as-forged) finish. White #1 is among the sharpest-taking carbon steels available, and at 60 HRC on a blade with this much mass behind it, the edge can cut cleanly through material that would chip a thinner tool. The burned chestnut handle has a traditional character suited to outdoor work.

    At 150mm blade length and 1 lb 2 oz, this is a substantial hand tool - heavy enough to let the blade do the work on light splits and brush clearing, controlled enough for detail work like splitting kindling to size or cleaning bamboo joints. The kurouchi finish on the iron cladding slows corrosion and gives it a working look that matches its purpose. This is not a decorative piece; it is a tool that Sakai built for real outdoor use.

    Care Instructions: Shirogami (white paper steel) is highly reactive and will rust quickly if left wet or dirty. Wipe and dry immediately after use. Apply camellia oil for storage. Keep away from prolonged moisture. Avoid striking rocks, metal, or very hard seasoned wood. Hand wash only.

    &&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nata-white-1-150mm-25.png&&&0&&&||&&&||&&&@@@ tasagy21&&&3217&&&Takayuki Sanpou White #2 Kasumi Gyuto 210mm&&&Introducing the Sakai Takayuki Sanpou White #2 Kasumi Gyuto — the quintessence of Japanese craftsmanship and cutting precision. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 210mm gyuto embodies a chef’s dream.

    At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 50mm blade height offers ample knuckle clearance, allowing for swift chopping without any hindrance.

    Weighing in at a comfortable 194 grams, the Sakai Takayuki gyuto is light enough to wield all day without fatigue, yet it has enough heft to glide through ingredients with ease. The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.

    Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.

    Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.

    The Sakai Takayuki Sanpou White #2 Kasumi Gyuto is not just a knife; it's an investment in your culinary artistry. Embrace the fusion of tradition and performance, and elevate your cooking experience.

  • Manufacturer: Sakai Takayuki
  • Location: Sakai, Japan
  • Steel Type: Shirogami #2 (White #2 Carbon Steel)
  • Cladding: Soft Iron
  • Rockwell Hardness: 62–63
  • Edge: Double Bevel (50/50)
  • Handle: Wenge Octagonal
  • Weight: 6.8 oz (194 g)
  • Blade Length: 203 mm
  • Total Length: 359 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-gyuto-210mm-90.png&&&0&&&||&&&||&&&|kika21gy|@@@ tasawh2kasu2&&&3219&&&Takayuki Sanpou White #2 Kasumi Sujihiki 240mm&&&Introducing the Takayuki Sanpou White #2 Kasumi Sujihiki 240mm. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 240mm sujihiki embodies a chef’s dream.

    The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.

    Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.

    Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.

    The Sakai Takayuki Sanpou White #2 Kasumi Sujihiki is not just a knife; it's an investment in your culinary artistry.

  • Manufacturer: Sakai Takayuki
  • Location: Sakai, Japan
  • Steel Type: Shirogami #2 (White #2 Carbon Steel)
  • Cladding: Soft Iron
  • Rockwell Hardness: 62–63
  • Edge: Double Bevel (50/50)
  • Handle: Wenge Octagonal
  • Weight: 6.3 oz (180 g)
  • Blade Length: 241 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 39 mm
  • Our suji saya does not fit this knife

    &&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@ tasuvggy18&&&7248&&&Takayuki Sumire VG10 Gyuto 180mm&&&Takayuki Sumire VG10 Gyuto 180mm is a versatile, easy-handling kitchen knife designed for everyday prep work. The blade features a VG10 stainless steel core with warikomi (clad) construction, giving you a sharp, responsive edge with excellent durability and low maintenance.

    This 180mm size is ideal for home cooks who want the agility of a shorter gyuto without sacrificing cutting performance. The profile is well-balanced for chopping, slicing, mincing, and general prep.

    A comfortable Western-style handle made from black pakka wood provides a secure grip, good weight distribution, and a familiar feel in hand. The fit and finish are clean and refined, making this a dependable all-around knife with great performance for the price.

    Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and use a honing rod or stone to maintain the edge.

  • Weight: 3.9 oz (112 g)
  • Blade Length: 182 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-gyuto-180mm-75.png&&&0&&&||&&&||&&&@@@ tasuvgpe13&&&7247&&&Takayuki Sumire VG10 Petty 135mm Sale&&&This compact petty knife from the Takayuki Sumire series is the perfect utility blade for precise tasks like trimming, peeling, and detailed prep work. Forged with a VG10 stainless steel core and clad in a warikomi construction, it offers excellent edge retention and corrosion resistance in a slim, easy-to-handle package. A durable black pakka wood handle completes the design, making this an ideal everyday knife for both professional kitchens and home use.

  • Weight: 2.1 oz (62 g)
  • Blade Length: 131 mm
  • Total Length: 241 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 28 mm&&&&&&75&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-petty-135mm-75.png&&&0&&&||&&&||&&&@@@ takayukisumire1&&&7249&&&Takayuki Sumire VG10 Santoku 165mm&&&The Takayuki Sumire VG10 Santoku 165mm is a compact, go-anywhere prep knife that excels with vegetables, proteins, and everyday kitchen tasks. Its broad blade and gently curved profile make it especially comfortable for push-cutting, chopping, and quick, efficient slicing.

    Built with a VG10 stainless steel core and warikomi (clad) stainless construction, the blade offers sharpness, durability, and easy upkeep—ideal for cooks who want strong performance without extra maintenance.

    The black pakka wood Western-style handle gives the knife a balanced, secure feel, while the overall size keeps it nimble on the board and well-suited for smaller workspaces. A dependable, versatile santoku that punches well above its price point.

    Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and maintain the edge with a honing rod or sharpening stones as needed.

  • Weight: 4.1 oz (116 g)
  • Blade Length: 166 mm
  • Total Length: 293 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-santoku-165mm-45.png&&&0&&&||&&&||&&&@@@ tatowh2us21&&&3036&&&Takayuki Tokujyo White #2 Deba 165mm&&&The Sakai Takayuki Tokujyo White #2 Deba 165mm is a popular size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.

    For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2 Carbon Steel
  • Cladding: Iron
  • Blade Orientation: Single Bevel, Right Handed
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: D Shaped Magnolia
  • Weight: 8.9 oz (254 g)
  • Blade Length: 169 mm
  • Total Length: 314 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height: 50 mm
  • Ferrule: Buffalo Horn
  • Handle: D Magnolia Wood, Right Orientation&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-165mm-54.png&&&0&&&||&&&||&&&@@@ satatowh2de1&&&3037&&&Takayuki Tokujyo White #2 Deba 180mm&&&The Sakai Takayuki Tokujyo White #2 Deba 180mm is a popular size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.

    For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujyo knives in your kitchen.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2 Carbon Steel
  • Cladding: Iron
  • Blade Orientation: Single Bevel, Right Handed
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: D-Shaped Magnolia
  • Weight: 10.9 oz (308 g)
  • Blade Length: 184 mm
  • Total Length: 334 mm
  • Spine Thickness at Base: 7mm
  • Blade Height: 54 mm
  • Ferrule: Buffalo Horn
  • Handle: D Magnolia Wood, Right Orientation&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-180mm-90.png&&&0&&&||&&&||&&&@@@ deba195&&&3038&&&Takayuki Tokujyo White #2 Deba 195mm&&&The Sakai Takayuki Tokujyo White #2 Deba 195mm is a hefty size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.

    For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujyo knives in your kitchen.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2 Carbon Steel
  • Cladding: Iron
  • Blade Orientation: Single Bevel, Right Handed
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: D Shaped Magnolia
  • Weight: 12.6 oz (360 g)
  • Blade Length: 199 mm
  • Total Length: 356 mm
  • Spine Thickness at Base: 8 mm
  • Blade Height: 57 mm
  • Ferrule: Buffalo Horn
  • Handle: D Magnolia Wood, Right Orientation
  • Saya Included&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-195mm-53.png&&&0&&&||&&&||&&&@@@ deba210&&&3039&&&Takayuki Tokujyo White #2 Deba 210mm&&&Sakai Takayuki Tokujyo White #2 Deba 210mm is a hefty size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.

    For over three decades, the Tokujyo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujyo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujyo knives in your kitchen.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2 Carbon Steel
  • Cladding: Iron
  • Blade Orientation: Single Bevel Right Handed
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Weight: 14.1 oz (400 g)
  • Blade Length: 215 mm
  • Total Length: 376 mm
  • Spine Thickness at Base: 8 mm
  • Blade Height: 58 mm
  • Handle: D-Shaped Magnolia Wood
  • Ferrule: Buffalo Horn
  • Saya Included&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-210mm-115.png&&&0&&&||&&&||&&&@@@ tapade18&&&3695&&&Takayuki Tokujyo White #2 Garasuki 180mm Lefty&&&The knife you see here is somewhat unusual since it's a single-bevel garasuki (large honesuki) with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Knife Line: Takayuki Tokujyo
  • Steel: White #2
  • Knife Type: Garisuki Left-Handed Single Bevel
  • Cladding: Iron
  • Weight: 8.7 oz (248 g)
  • Blade Length: 182 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height: 49 mm
  • HRC: 61-62
  • Handle: Ho D Lefty
  • Ferrule: Black Buffalo Horn&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-garasuki-left-handed-180mm-60.png&&&0&&&||&&&||&&&@@@ tatowh2ho15&&&3194&&&Takayuki Tokujyo White #2 Honesuki 150mm&&&The knife you see here is unusual since it's a single-bevel honesuki with a traditional concave back. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Weight: 5.0 oz (142 g)
  • Blade Length: 150 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height: 41 mm
  • Handle: D-Shaped Ho Wood
  • Ferrule: Buffalo Horn&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-150mm-315.png&&&5&&&||&&&||&&&@@@ tatowh2mu18&&&3698&&&Takayuki Tokujyo White #2 Honesuki 150mm Lefty&&&The knife you see here is somewhat unusual since it's a single bevel honesuki with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.

  • Brand: Sakai Takayuki
  • Location: Sakai Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Orientation: Left Handed
  • Weight: 5 oz (142 g)
  • Blade Length: 150 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height: 41 mm
  • Handle: Ichi Wood Octagonal
  • Ferrule: Buffalo Horn&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-left-handed-150mm-153.png&&&3&&&||&&&||&&&@@@ tokujuo&&&3195&&&Takayuki Tokujyo White #2 Honesuki 180mm&&&The Sakai Takayuki Single-Bevel Honesuki you see here is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife. Forged by master blacksmith Togashi Kenji and hand-sharpened by renowned finisher Nishimura Norikatsu, this knife is a true expression of Sakai craftsmanship.

    Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.

    The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Weight: 7.9 oz (224 g)
  • Blade Length: 183 mm
  • Spine Thickness at Base: 6 mm
  • Blade Height: 51 mm
  • Handle: D-Shaped Ho Wood
  • Ferrule: Buffalo Horn

    Care & Maintenance

    This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care:
  • Hand-wash only—never put it in the dishwasher
  • Dry immediately after use to avoid rust
  • Store in a dry place
  • Apply a light coat of oil if storing for long periods
  • Avoid cutting through bones or frozen food With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-180mm-52.png&&&0&&&||&&&||&&&@@@ tatowh2mide2&&&3102&&&Takayuki Tokujyo White #2 Mioroshi Deba 210mm&&&The knives in the Takayuki Tokujyo line are made by one of the most respected smiths in Sakai, Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered to be one of the best blade smiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.

    The Tokujyo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list.

    A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.

    The blade is attached to a traditional D-shaped handle made from magnolia wood and buffalo horn.

  • Weight: 7.2 oz (204 g)
  • Blade Length: 215 mm
  • Total Length: 371 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 43 mm&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-289.png&&&0&&&||&&&||&&&@@@ tatowh2mu181&&&3091&&&Takayuki Tokujyo White #2 Mukimono 180mm&&&The knife you see here is a traditional mukimono knife with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: Magnolia
  • Ferrule: Buffalo Horn
  • Weight: 5.9 oz (168 g)
  • Blade Length: 176 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 41 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-384.png&&&0&&&||&&&||&&&@@@ tahonkaw2mu1&&&5597&&&Takayuki Tokujyo White #2 Mukimono 180mm Lefty&&&Takayuki Hon Kasumi White #2 Mukimono 180mm left-handed traditional grind. The knife you see here is a traditional mukimono knife with a single bevel grind and a traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat, as well as removing silverskin and general-purpose slicing. It's kind of like a usuba with a point.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: D Shaped Magnolia
  • Weight: 4.7 oz (136 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 36.5 mm
  • Ferrule: Buffalo Horn
  • Left Handed Traditional Grind&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hon-kasumi-w-2-mukimono-180mm-lefty-90.png&&&0&&&||&&&||&&&@@@ tawh2tabu&&&3200&&&Takayuki Tokujyo White #2 Tall Bunka 180mm&&&The Takayuki Tall Bunka is new to their huge line-up and we think it's a winner! The blade is a nice size at 180mm and works well for those who enjoy a small cleaver blade profile.

    They’re forged from White #2 steel by the renowned Togashi workshop, and they're produced with a unique shape. An easy-to-care-for kurouchi finish and an octagonal bubinga handle make for a stylish yet very traditional knife.

  • Maker: Sakai Takayuki
  • Steel: Hitachi White #2
  • Handle: Bubinga Octagonal
  • HRC: 60
  • Double Bevel (50/50)
  • Weight: 10.6 oz (300 g)
  • Blade Length: 180 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 3 mm
  • Spine Thickness at Tip: 1.8 mm
  • Blade Height: 82 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-tall-bunka-180mm-163.png&&&0&&&||&&&||&&&@@@ takayuki1&&&3505&&&Takayuki Tokujyo White #2 Yanagi 300mm Lefty&&&This beautiful hand-made yanagiba in 300mm size is made for left-handed users. It's perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.

    They're made for Takayuki by Sakai master blacksmiths and come with a beautiful natural stone finish. The blade is fashioned from Hitachi White #2 steel. The blade is single beveled, so the back side is almost flat with just a slightly concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.

    This lovely blade comes with a traditional Japanese D-shaped wa handle with a black buffalo horn ferrule.

  • Blacksmith: Togashi Kenji
  • Nishimura Norikatsu Construction: Hammer Forged, Left Handed Grind
  • Edge Steel: White #2
  • Handle: Wa D Shaped Ho Wood
  • Ferrule: Buffalo Horn
  • Weight: 7.6 oz (218 g)
  • Blade Length: 289 mm
  • Total Length: 450 mm
  • Spine Thickness at Heel: 4.5 mm
  • Blade Height: 36 mm
  • Grind: Traditional Single Bevel
  • Orientation: Left Handed&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-yanagi-300mm-lefty-169.png&&&0&&&||&&&||&&&@@@ tatowh2ya24&&&3003&&&Takayuki Tokujyo White #2 Yanagi 300mm Lefty&&&If you need to slice raw fish but do not have an abundance of space, a 240mm yanagiba is the perfect solution for your sushi-making needs.

    The Takayuki Tokujyo White #2 Yanagiba 240mm is a fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel, which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids with strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side. Right-handed users only for this one!

    This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.

    The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished, with the primary bevel receiving a matte finish. This transitions into the visible inner core, resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture.

  • Weight: 4.8 oz (138 g)
  • Blade Length: 235 mm
  • Total Length: 374 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 29 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-240mm-255.png&&&0&&&||&&&||&&&@@@ tatowh2ya27&&&3004&&&Takayuki Tokujyo White #2 Yanagiba 270mm&&&270mm yanagibas are probably the most popular length of this ubiquitous knife. They are long enough to tackle most fish sizes while being short enough for tighter spaces. The long length is important for making the slice in one movement. A sawing action will deform the piece while damaging the fragile cell structure of the fish. Conversely, the more compact dimensions of this 270mm make for easier maintenance and sharpening.

    This fine example of the breed is made with Shirogami 2 steel, better known as White # 2. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding.

    The single-bevel blade is made to the highest standards by Master Bladesmith Kenji Togashi, and features a lovely transition at the primary grind between the cladding and the blade edge. Master Togashi was awarded the Sakai Traditional Craftsman award in 1996. He is now considered to be one of the best bladesmiths in Japan and his work is highly sought after by both kitchen knife enthusiasts and collectors worldwide.

  • Weight: 7.0 oz (198g)
  • Blade Length: 264 mm
  • Total Length: 417 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 33 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-270mm-250.png&&&0&&&||&&&||&&&@@@ tatowh2ya30&&&3005&&&Takayuki Tokujyo White #2 Yanagiba 300mm&&&Occupying the middle ground of length in our Tokujyo yanagiba lineup is this stunning 300mm slicer. This impressive range of knives is made by famed blade maker Kenji Togashi. Master Kenji Togashi received the Sakai Traditional Craftsman award in 1996. He is considered one of the best bladesmiths in Japan, and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.

    The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient, which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.

    Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase, which enhances the strength and durability of the knife.

    As is the case with most single-bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional D-shaped handle made from magnolia wood and buffalo horn for the ferrule.

  • Weight: 6.9 oz (196g)
  • Blade Length: 290 mm
  • Total Length: 451 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 35 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-300mm-268.png&&&0&&&||&&&||&&&@@@ tatowh2ya33&&&3006&&&Takayuki Tokujyo White #2 Yanagiba 330mm&&&Tokujyo in Japanese means “special,” and it is indeed quite fitting that these knives carry the name. Tokujyo knives are made with the care and precision demanded by Japanese professional cooks. The blade is forged from top-quality shirogami #2 (white paper #2) steel using a ni-mai construction, and a traditionally ground single bevel—so these are for right-handed users only.

    This knife occupies the upper end of the yanagiba size scale and, as such, requires space and experience to use it to its fullest advantage. It also requires the user to understand the intricacies of single-bevel sharpening, especially given its above-average length.

    The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids damaging the cells of the flesh. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.

    This is a fine knife that is easy to recommend. Fit and finish, grinds, and overall beauty are of the highest caliber. If you have the space and skills, this is a knife to bring a smile every time you slice into that perfect fish fillet.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Weight: 10.1 oz (286 g)
  • Blade Length: 321 mm
  • Total Length: 490 mm
  • Spine Thickness at Heel: 5 mm
  • Blade Height: 38 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-330mm-264.png&&&0&&&||&&&||&&&@@@ takayukitus1&&&16612&&&Takayuki TUS Gyuto 210mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel/Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (high carbon stainless steel)
  • Edge: Double Bevel (50/50 @ 12 degrees each side)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Weight: 5.0 oz (142 g)
  • Blade Length: 212 mm
  • Total Length: 333 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-210mm-290.png&&&3.5&&&||&&&@@@ takayukitus5&&&16613&&&Takayuki TUS Gyuto 240mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel/Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (high carbon stainless steel)
  • Edge: Double Bevel (50/50 @ 12 degrees each side)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Weight: 6.1 oz (174 g)
  • Blade Length: 236 mm
  • Total Length: 359 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-240mm-319.png&&&0&&&||&&&||&&&@@@ takayukitus7&&&16614&&&Takayuki TUS Gyuto 270mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel/Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (high carbon stainless steel)
  • Edge: Double Bevel (50/50 @ 12 degrees each side)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Weight: 9 oz (254 g)
  • Blade Length: 272 mm
  • Total Length: 398 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 54 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-270mm-276.png&&&0&&&||&&&||&&&@@@ takayukitus3&&&16602&&&Takayuki TUS Petty 120mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel with attractive pakka wood handles finished in a rustic manner. If you want a good bang-for-the-buck Japanese knife, these should be strongly considered.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel/Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (high carbon stainless steel)
  • Edge: Double Bevel (50/50 @ 12 degrees each side)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Weight: 2.3 oz (64 g)
  • Blade Length: 123 mm
  • Total Length: 228 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm
  • Our 120mm petty saya is too loose; we recommend the felt blade guard instead.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-120mm-322.png&&&0&&&||&&&||&&&@@@ takayukitus2&&&16604&&&Takayuki TUS Petty 150mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel/Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (high carbon stainless steel)
  • Edge: Double Bevel (50/50 @ 12 degrees each side)
  • HRC: 59
  • Handle: Pakka Wood
  • Weight: 2.8 oz (78 g)
  • Blade Length: 149 mm
  • Total Length: 265 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-150mm-284.png&&&5&&&||&&&||&&&@@@ takayukitus9&&&16661&&&Takayuki TUS Santoku 180mm&&&Sakai Takayuki produces a wide range of knives across many price points, and the TUS line is a great example of strong performance at an accessible price. Made with TUS high-carbon stainless steel, these knives offer a nice balance of edge retention, toughness, and easy maintenance. The grinds are clean and efficient, making them reliable performers for everyday kitchen tasks.

    The mono steel, stamped construction keeps the knife thin and lightweight, which helps with control and reduces fatigue. The santoku profile is especially popular for its compact length and taller blade height, making it excellent for vegetables, proteins, and general prep. A comfortable Western pakka wood handle with a rustic finish completes the package, offering durability and a secure grip.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel / Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (High Carbon Stainless Steel)
  • Edge: Double Bevel (50/50 @ 12 Degrees each side)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Type: Santoku
  • Weight: 5.1 oz (146 g)
  • Blade Length: 180 mm
  • Total Length: 303 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-santoku-180mm-315.png&&&5&&&||&&&||&&&@@@ takayukitus4&&&16623&&&Takayuki TUS Sujihiki 240mm&&&Sakai Takayuki produces a wide range of knives across many price points, and the TUS line stands out as an excellent value option. These knives are made using TUS high carbon stainless steel, offering a great balance of edge retention, toughness, and easy maintenance. The grinds are nicely done for clean, efficient cutting, and the overall fit and finish make this a dependable everyday knife.

    The mono steel, stamped construction keeps the blade thin and lightweight, which helps with ease of use and reduces fatigue during longer prep sessions. Paired with a comfortable Western pakka wood handle finished in a rustic style, this knife is a practical choice for both home cooks and professionals looking for solid performance without a high price tag.

    Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel / Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (High Carbon Stainless Steel)
  • Edge: Double Bevel (50/50)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Weight: 5.5 oz (156 g)
  • Blade Length: 242 mm
  • Total Length: 365 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-240mm-303.png&&&0&&&||&&&||&&&@@@ takayukitus6&&&16624&&&Takayuki TUS Sujihiki 270mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.

  • Maker: Aoki Hamono
  • Brand: Sakai Takayuki TUS
  • Construction: Mono Steel/Stamped
  • Location: Sakai, Japan
  • Steel Type: TUS (high carbon stainless steel)
  • Edge: Double Bevel (50/50 @ 12 degrees each side)
  • HRC: 59
  • Handle: Western, Pakka Wood
  • Type: Sujihiki
  • Weight: 6.0 oz (170 g)
  • Blade Length: 272 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 40 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-270mm-285.png&&&0&&&||&&&||&&&@@@ tavghadacl19&&&7403&&&Takayuki VG-10 Hammered Damascus Cleaver 195mm&&&The Takayuki Damascus Hammered VG-10 Cleaver is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.

    Cleavers are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Cladding: 33 layer, Stainless, Damascus
  • HRC: 60
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • Knife Type: Cleaver
  • Weight: 11.6 oz (332 g)
  • Blade Length: 195 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 86 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-cleaver-195mm-264.png&&&0&&&||&&&@@@ takayuki7394&&&7394&&&Takayuki VG-10 Hammered Damascus Gyuto 180mm&&&Takayuki VG-10 Hammered Damascus Gyuto 180mm. Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years, starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.

    This gyuto combines many attributes of a Western chef's knife with a blade geometry that you will find familiar. This results in a knife that is good for rocking or push-cutting.

    The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price.

  • Steel: Damascus 33 layers with VG-10
  • Hardness: RC 60 (special tempered to provide ease of sharpening)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.9 oz (168 g)
  • Blade Length: 180 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-180mm-32.png&&&5&&&||&&&||&&&@@@ tavghadagy21&&&7395&&&Takayuki VG-10 Hammered Damascus Gyuto 210mm&&&The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.

    Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: 33-layer, Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • Weight: 6.5 oz (186 g)
  • Blade Length: 212 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • HRC: 60&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-284.png&&&4.5&&&||&&&||&&&@@@ tavghadagy24&&&7396&&&Takayuki VG-10 Hammered Damascus Gyuto 240mm&&&The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.

    Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • HRC: 60
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • Weight: 7.6 oz (216 g)
  • Blade Length: 238 mm
  • Total Length: 376
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-325.png&&&0&&&||&&&||&&&@@@ kengata160mm&&&7399&&&Takayuki VG-10 Hammered Damascus Kengata 160mm&&&Many people are intrigued by kitchen knives that have a weapon-like shape. Kengata blades have a classic Japanese sword-like tip, so they fall into this category perfectly. The combination of the reverse tanto tip and the short, almost santoku profile results in a blade that is versatile, easy to wield, and very stout.

    This style of knife is regarded as a general-purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the coolest-looking out there!

    The blade has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.

    The blade is attached to a fine-looking Western handle made from dyed pakka wood. It is a partial tang knife, so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great-looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • Knife Type: Kengata (Bunka)
  • Weight: 5.4 oz (154 g)
  • Blade Length: 161 mm
  • Total Length: 297 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-160mm-130.png&&&0&&&||&&&||&&&@@@ kengata190mm&&&7400&&&Takayuki VG-10 Hammered Damascus Kengata 190mm&&&The Takayuki Damascus Hammered VG-10 Kengata is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.

    A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.

    Bunkas are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye-catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • Knife Type: Kengata (Bunka)
  • Weight: 7.3 oz (208 g)
  • Blade Length: 190 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-190mm-131.png&&&5&&&||&&&||&&&@@@ tadahavgki27&&&7398&&&Takayuki VG-10 Hammered Damascus Kiritsuke 270mm&&&Introducing the Sakai Takayuki VG-10 Hammered Damascus Kiritsuke 270mm. This exceptional knife is meticulously crafted using the San Mai technique and shaped by laser cutting, ensuring flawless construction with every cut. Its exterior boasts a stunning hammered Damascus stainless cladding, harmonizing strength and artistry.

    At the core of this elegant tool lies the renowned VG-10 steel, celebrated for its superior durability and edge retention. The blade is perfectly balanced with an even edge grind, making it a versatile choice for both right- and left-handed chefs. Encased in a striking red pakka wood handle, the knife offers a comfortable grip and a touch of sophistication to your culinary ensemble.

    Engineered to perform, this knife features a special temper that achieves a remarkable hardness of RC 60, ensuring precision and longevity. The 50/50 bevel edge allows for precise and effortless slicing, adaptable to every kitchen task. Weighing only 6.6 ounces and boasting a blade length of 256 mm with an overall length of 390 mm, it is both agile and substantial in hand.

    Experience the pinnacle of Japanese craftsmanship with Takayuki’s latest offering—a blend of aesthetic beauty, unmatched performance, and ergonomic design, destined to elevate your cooking to celestial heights.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.6 oz (188 g)
  • Blade Length: 256 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kiritsuke-270mm-145.png&&&0&&&||&&&||&&&@@@ satahadana16&&&7393&&&Takayuki VG-10 Hammered Damascus Nakiri 160mm&&&The primary task associated with nakiris is to chop vegetables (nakiri means greens in Japanese). However, they are also a good choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.

    This is a really nice example of a nakiri. It has been made from a sandwich of VG-10 core stainless steel with an outer cladding of a 17-layer Damascus stainless alloy. The outer cladding is given a tsuchime (hammered) finish, which adds to the great looks and also helps to promote better food release.

    The Takayuki Damascus Hammered VG-10 Nakiri is not very tall, coming in at just 47mm at the heel. The edge profile, like all nakiri, is very flat. Out-of-the-box edge is pretty good, but a trip to your sharpening rig will pay huge dividends, especially as the Takayuki smiths have treated the blade to a special tempering operation, which results in a much easier sharpening routine.

    A nice dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. This is really great looking and performing nakiri at a most attractive price.

  • Weight: 6.5 oz (186 g)
  • Blade Length: 164 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-nakiri-160mm-110.png&&&4.5&&&||&&&@@@ tadahavgpe12&&&7389&&&Takayuki VG-10 Hammered Damascus Petty 120mm&&&The Takayuki Hammered VG-10 Damascus Petty is a very pretty petty! In more than looks, too. This VG-10 based utility knife is a well-made kitchen cutter that is easy to maintain and care for. VG-10 is the most used stainless steel in the Japanese stainless steel kitchen knife industry, for good reason. Chief among them are the great stain resistance of the steel and its ability to take a very sharp edge. Some VG-10 knives can be harder to work on the stones, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while making the knife much easier to sharpen. The VG-10 core is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish.

    We really like the way this small knife performs in so many duties. It is a short blade with big abilities. A versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques.

    The attractive blade is coupled to a dyed pakka wood partial-tang handle that features a stainless bolster and three stainless rivets.

  • Weight: 2.6 oz (76 g)
  • Blade Length: 121 mm
  • Total Length: 224 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-damascus-hammered-petty-120mm-146.png&&&0&&&||&&&||&&&@@@ satadahautkn&&&7391&&&Takayuki VG-10 Hammered Damascus Petty 150mm&&&Utility knives, or petty knives, fill a multitude of roles in the kitchen. They can be small chef knives, mini slicers, detail or paring knives, or poultry boners. The knife featured here is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned this great-looking blade from VG-10 stainless steel. This ever-popular alloy is used by so many knife manufacturers that supply is becoming problematic in Japan. VG-10 is popular for many reasons, none less than its sterling characteristics, which include good edge retention and a high level of wear and corrosion resistance. Some users have found it to be more challenging to sharpen, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC and a much easier sharpening regimen.

    The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade, but it also protects the more fragile core. Of course, it also does wonders for the beauty of this fine blade. A Western handle made from dyed pakka wood finishes off this fine package.

  • Steel: Damascus 17-layer with VG10
  • Hardness: RC 60 (special tempered for ease of sharpening)
  • Bevel: 50/50
  • Weight: 3.1 oz (90 g)
  • Blade Length: 149 mm
  • Total Length: 263 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-150mm-210.png&&&5&&&||&&&@@@ satahada12pe&&&7390&&&Takayuki VG-10 Hammered Damascus Petty 80mm&&&Sakai Takayuki is a name that resonates with many knife users and collectors. Making blades for over 600 years will do that for your brand! This storied company started making knives in Sakai during the 16th century, originally to trim and cut tobacco. They've come a long way!

    They are now owned by Aoki-Hamano Seisakusho Company, whose goal is to pass on traditional techniques while incorporating new ones. Another of their stated aims is to tell the world that their knives are not tools, but rather crafts filled with the spirit of blade smiths and sharpening artisans. We like that!

    This is a very nice petty, quite small, as far as petties go. It is made from VG-10 stainless steel with a multi-layer cladding of a softer stainless steel. The outer layer is further refined with the addition of a tsuchime (hammered) finish. This is a stout little knife with a robust spine that does not taper much until it gets to the tip. VG-10 can be a problem child of a steel, but the smiths at Takayuki have created a blade that sharpens very nicely to a razor-like edge.

    The fit and finish are very good indeed, and together with the great Damascus and tsuchime finishes make for a very attractive knife. The blade is coupled to a dyed pakka wood handle attached to a partial tang for better weight distribution.

  • Weight: 2.2 oz (62 g)
  • Blade Length: 79 mm
  • Total Length: 185 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 22 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-80mm-101.png&&&4&&&||&&&@@@ satadahasa18&&&7392&&&Takayuki VG-10 Hammered Damascus Santoku 180mm&&&Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years, starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.

    This santoku combines many attributes of a gyuto and western chef knife with a blade geometry incorporating the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.

    The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price.

  • Steel: Damascus 33 layers with VG10
  • Hardness: RC 60 (special tempered to provide ease of sharpening)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.0 oz (172 g)
  • Blade Length: 180 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-santoku-180mm-108.png&&&4.5&&&||&&&||&&&@@@ tavghadasl24&&&7397&&&Takayuki VG-10 Hammered Damascus Sujihiki 240mm&&&The Takayuki Damascus Hammered VG-10 Sujihiki is a knife that adheres to the ancient goals and principles of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese), and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.

    Sujihikis are general-purpose knives that excel in slicing and push/pull cutting. They're adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used almost any time since this knife has a fairly flat profile. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Red Pakka Wood Western (Yo)
  • HRC: 60
  • Weight: 6.2 oz (176 g)
  • Blade Length: 238 mm
  • Total Length: 365 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-hammered-damascus-suji-240mm-60.png&&&0&&&||&&&||&&&@@@ tavghadawasa&&&7479&&&Takayuki VG-10 Hammered Damascus Wa Bunka 160mm&&&Sakai Takayuki products can be traced to the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years. The current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

    The smiths at Sakai Takayuki have fashioned this blade from VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    Bunkas can be used to replace a short gyuto or santoku, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.

    The reverse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Weight: 4.4 oz (126 g)
  • Blade Length: 161 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-bunka-170mm-65.png&&&0&&&||&&&||&&&@@@ tahavgdage30&&&7449&&&Takayuki VG-10 Hammered Damascus Wa Genbu 300mm&&&Takayuki Hammered VG10 Damascus Genbu 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: 45-layer, Hammered Damascus Stainless
  • Edge Steel: VG10
  • Edge Grind: Even
  • Handle: Octagonal Burnt Oak
  • Knife Type: Sujihiki (Genbu-Sword Tip)
  • Weight: 6.1 oz (174 g)
  • Blade Length: 271 mm
  • Total Length: 453 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-genbu-300mm-8.png&&&0&&&||&&&||&&&@@@ gyuto210&&&7475&&&Takayuki VG-10 Hammered Damascus Wa Gyuto 210mm&&&This gyuto is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    For many home cooks, the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 215mm, and, combined with the slightly shorter height of 45mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.

    This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Weight: 5.2 oz (148 g)
  • Blade Length: 214 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-283.png&&&5&&&||&&&||&&&@@@ tavghadawagy&&&7476&&&Takayuki VG-10 Hammered Damascus Wa Gyuto 240mm&&&This gyuto is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    For many home cooks, the 240mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. They are double-sided, so they are useful to right- and left-handed users.

    This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Weight: 5.8 oz (164 g)
  • Blade Length: 239 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-326.png&&&0&&&||&&&@@@ tahavgdahe30&&&7448&&&Takayuki VG-10 Hammered Damascus Wa Hien 300mm&&&Takayuki Hammered VG10 Damascus Hien 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    This is a great-looking knife that is a breeze to maintain and performs like a champ.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: 45-layer, Hammered Damascus Stainless
  • Edge Steel: VG10
  • Edge Grind: Even
  • Handle: Octagonal Burnt Oak
  • Knife Type: Sujihiki (Hien)
  • Weight: 5.9 oz (168 g)
  • Blade Length: 288 mm
  • Total Length: 448 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-hein-300mm-29.png&&&0&&&||&&&||&&&@@@ satavgdahaho&&&7478&&&Takayuki VG-10 Hammered Damascus Wa Honesuki 150mm&&&The Sakai Takayuki Honesuki Boning Knife, 150mm in length, is meticulously forged from a multi-layered VG10 Damascus steel, comprising 33 distinct layers. This composition ensures an edge that is not only razor-sharp but also boasts impressive durability with a hardness rating of 60-61 HRC, promising superior edge retention alongside a comfortably balanced heft.

    Each knife is adorned with a handle skillfully shaped into an octagonal form, utilizing Japanese maple and red pakka wood.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Steel: VG10
  • Cladding: Stainless
  • Finish: Hammered 33-Layer Damascus
  • Edge Grind: Right Hand Bias, Double Bevel
  • HRC: 60-61
  • Weight: 4.4 oz (124 g)
  • Blade Length: 151 mm
  • Total Length: 296 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-damascus-hammered-honesuki-150mm-7.png&&&0&&&||&&&||&&&@@@ tavghawagy21&&&7480&&&Takayuki VG-10 Hammered Damascus Wa Kengata 200mm&&&The kengata - meaning sword-shaped in Japanese - is a blade profile defined by its reverse tanto tip, where the spine drops sharply toward the point rather than curving up from the edge. The result is a tip that is both visually striking and practically useful for detail work, intricate cuts, and processing smaller ingredients where control matters more than sweep. Sakai Takayuki has been making knives in Sakai since 1946, tracing its heritage to a sword-making tradition in that city stretching back nearly 600 years - a lineage that makes the kengata profile feel entirely at home in their catalog.

    This 200mm wa kengata sits closer to a gyuto than a classic bunka in its proportions - the blade height is lower and the edge length longer than a standard bunka, which gives it a more versatile cutting profile while keeping the distinctive reverse tanto tip. The VG-10 stainless core is clad in Damascus stainless in a San Mai construction, with a hammered (tsuchime) finish applied above the shinogi that contrasts beautifully with the flowing Damascus pattern on the lower blade road. The octagonal handle is made from maple and red pakka wood - a clean, traditional combination that keeps the knife light and well-balanced in the hand.

    What Customers Are Saying: Both reviewers highlight the visual impact of the blade - the combination of hammered finish, Damascus layering, and the distinctive kengata profile makes this one of the more striking knives on the site. One reviewer notes the VG-10 sharpens more easily on stones than the same steel from other makers, and calls it a go-to everyday knife. The other appreciated the overall quality for the price and noted the edge was good out of the box and came up well on stones. Both confirm the knife runs slightly longer than the stated 200mm.


    Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge performing between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-200mm-34.png&&&5&&&||&&&@@@ sata33ladavg&&&7433&&&Takayuki VG-10 Hammered Damascus Wa Nakiri 160mm&&&The Sakai Takayuki 33-Layer Damascus Series offers unparalleled quality at an incredible value. Expertly forged with a VG-10 core steel and enveloped in 33 layers of stainless Damascus, this knife boasts a hardness rating of 60-61 HRC, ensuring outstanding durability, prolonged edge retention, and straightforward sharpening. Featuring a tsuchime (hammered) finish, the blade's aesthetic appeal is matched by its practicality, reducing food adhesion for a smoother cutting experience. The handle's octagonal design is meticulously crafted from walnut and pakka wood, blending form with function for a comfortable and secure grip.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Weight: 5.1 oz (144 g)
  • Blade Length: 162 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-vg-10-nakiri-160mm-28.png&&&0&&&||&&&||&&&@@@ petty150&&&7471&&&Takayuki VG-10 Hammered Damascus Wa Petty 150mm&&&Petty knives handle a multitude of tasks in the kitchen. They can play cover for small chef knives, mini slicers, detail or paring knives, or even poultry boning knives. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are perfect for preparing garnishes and other artistic cutting tasks.

    The Takayuki VG-10 Hammered Damascus Wa Petty is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the blade from VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen. The softer stainless steel cladding is given a hammered (tsuchime) finish, which adds to the already great looks of this knife. The grinds on this knife allow for some very fine and precise cutting.

    A traditional octagonal handle made from maple with a red pakka wood ferrule adds a great look and feel to this petty.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Knife Type: Petty
  • Weight: 2.8 oz (82 g)
  • Blade Length: 152 mm
  • Total Length: 287 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-150mm-211.png&&&4&&&||&&&||&&&@@@ santoku170&&&7472&&&Takayuki VG-10 Hammered Damascus Wa Santoku 170mm&&&The santoku knife blends attributes of a gyuto and Western chef's knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks that the knife performs well: slicing, dicing, and mincing.

    The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The tsuchime, or hammered, finish blends with the ripples of the multi-layer Damascus cladding to create a knife with wonderful visual appeal.

    The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Knife Type: Santoku
  • Weight: 4.4 oz (126 g)
  • Blade Length: 172 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-santoku-170mm-27.png&&&0&&&||&&&||&&&@@@ tavghadasu24&&&7477&&&Takayuki VG-10 Hammered Damascus Wa Sujihiki 240mm&&&Takayuki VG-10 Hammered Damascus Sujihiki 240mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while being much easier to sharpen.

    For many home cooks, the 240mm sujihiki is their go-to slicing knife. This blade glides through steaks and carves chicken and turkey with ease. This is the knife that you can reach for time after time, task after task.

    This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Knife Type: Sujihiki (Slicing Knife)
  • Weight: 4.9 oz (138 g)
  • Blade Length: 251 mm
  • Total Length: 402 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-sujihiki-240mm-289.png&&&0&&&||&&&@@@ tavgnabu16&&&14098&&&Takayuki VG-10 Nashiji Bunka 165mm&&&Elevate your culinary experience with the Takayuki VG-10 Nashiji Bunka, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.

    Weighing just under 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.

    The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Nashiji Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 4.8 oz (136 g)
  • Blade Length: 160 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-bunka-165mm-46.png&&&0&&&||&&&||&&&@@@ tavgnadagy21&&&14095&&&Takayuki VG-10 Nashiji Gyuto 210mm&&&Elevate your culinary journey with the Takayuki VG-10 Nashiji Gyuto 210mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a 215mm VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 160g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 46mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Weight: 5.6 oz (160 g)
  • Blade Length: 215 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Edge Steel: VG-10 Stainless
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-damascus-gyuto-210mm-90.png&&&0&&&||&&&||&&&@@@ tavgnake21&&&14099&&&Takayuki VG-10 Nashiji Kengata 200mm&&&Elevate your culinary experience with the Takayuki VG-10 Nashiji Kengata 200mm knife, masterfully crafted in Sakai, Japan. Featuring a razor-sharp 200mm VG10 stainless steel edge with a stunning nashiji finish (pear skin), this blade seamlessly blends precision and durability. At just 170g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 49mm blade height offer unparalleled control. The elegant ebony octagonal handle provides a comfortable grip and timeless aesthetic, making it a perfect companion for both professional chefs and passionate home cooks. Experience the pinnacle of Japanese craftsmanship with Sakai Takayuki.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Weight: 6 oz (170 g)
  • Blade Length: 200 mm
  • Total Length: 357 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel: VG-10 Stainless
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-nashiji-kengata-200mm-76.png&&&0&&&||&&&||&&&@@@ tavgnape151&&&14092&&&Takayuki VG-10 Nashiji Petty 150mm&&&Elevate your culinary experience with the Takayuki VG-10 Nashiji Petty 150mm, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.

    Weighing just under 90g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 29mm blade height provide exceptional control for precise cuts. The generous length enhances its functionality, making it ideal for slicing and dicing, as well as fine detail work.

    The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Petty 150mm represents the pinnacle of Japanese craftsmanship.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Nashiji Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Weight: 3.0 oz (86 g)
  • Blade Length: 152 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-petty-150mm-46.png&&&0&&&||&&&@@@ tavgnasa17&&&14093&&&Takayuki VG-10 Nashiji Santoku 170mm&&&Elevate your culinary skills with the Takayuki VG-10 Nashiji Santoku 170mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 150g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 47mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Weight: 5.2 oz (150 g)
  • Blade Length: 173 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • Edge Steel: VG-10 Stainless
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-santoku-170mm-28.png&&&0&&&||&&&||&&&@@@ notsure&&&4237&&&Takayuki Zangetsu Ginsan Sakimaru 300mm&&&The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.

    These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.

    The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.

    We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Steel: Ginsan
  • Edge Grind: Traditional Single Bevel (Right-Handed)
  • Handle: Wenge
  • Saya: Included
  • Weight: 8.6 oz (244 g)
  • Blade Length: 300 mm
  • Total Length: 455 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 33 mm&&&&&&800&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-300mm-74.png&&&0&&&||&&&@@@ tazagisa33&&&4238&&&Takayuki Zangetsu Ginsan Sakimaru 330mm&&&The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai Japan. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.

    These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.

    The handle, made from premium Wenge Wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn Tsuba, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.

    We highly recommend the ZANGETSU series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.

  • Maker: Aoki Hamono
  • Location: Sakai Japan
  • Brand: Takayuki Zangetsu
  • Blade Steel Type : Ginsan or Silver paper [Gingami] No.3
  • Cladding: Stainless Steel
  • Finish: Kasumi
  • Hardness Rockwell C scale : 60+/-1
  • Saya : Included
  • Handle Material : Japanese-Style Octagonal Wenge wood
  • Ferrule: Buffalo Horn
  • Knife Type : Sakimaru-Takohiki (Single Bevel)
  • Blade Length : 330mm
  • Total Length : 500mm
  • Weight : 300g
  • Blade Edge : Single edged (Right-handed)&&&&&&925&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-330mm-247.png&&&0&&&||&&&||&&&@@@ tazagisa36&&&4239&&&Takayuki Zangetsu Ginsan Sakimaru 360mm Sale&&&Sakai has been the center of Japanese knife production for over 600 years, and Aoki Hamono carries that tradition forward as one of the citys most respected production houses. The Takayuki Zangetsu line represents some of the finest work to come out of the Sakai workshop — blades built to exacting standards using premium steels, finished with the kind of attention to detail that has defined Sakai cutlery for generations. This sakimaru-takohiki is among the most striking knives in the range, and at 360mm it is a serious tool for serious work.

    The blade is forged from Ginsan Silver #3 — a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response, while offering the corrosion resistance that makes it practical for professional environments. At 60 HRC it holds an exceptional edge and rewards careful sharpening technique with results that approach the best carbon steels in the category. The kasumi finish — a hazy, contrast-polished surface — is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, its wood grain texture adding grip and character in equal measure. A matching saya is included for safe storage and transport.

    Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry — the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.

    &&&&&&1050&&&895&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-360mm-260.png&&&0&&&||&&&@@@ tamegysa&&&TakedaSaya-GyutoM&&&Takeda Gyuto Saya Medium&&&This saya was designed to fit a Medium Takeda Gyuto only, and will be too big for most other 240mm gyutos.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-medium-105.png&&&4.5&&&||&&&||&&&||@@@ tasmgysa&&&TakedaSaya-GyutoS&&&Takeda Gyuto Saya Small&&&This saya was designed to fit a Small Takeda Gyuto only, and will be too big for most other 210mm gyutos.

    It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.

    If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.

    We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-small-125.png&&&5&&&||&&&||&&&||@@@ tahast&&&Blacksmith-Woman&&&Takeda Hamono Blacksmith Woman Sticker&&&Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-blacksmith-woman-sticker-73.png&&&0&&&||&&&||&&&@@@ takedacoin&&&TakedaCoin&&&Takeda Hamono Coin&&&We are constantly looking out for fun pieces of memorabilia that knife lovers and collectors would like to add to their collections, like towels, t-shirts and stickers.

    After recently taking up collecting very old coins as a hobby, Mark has been inspired us to produce a coin memento of one of our favorite blacksmiths, Shosui Takeda.

    The basic design was developed by the Takeda company itself and over the past months has been refined to suit a coin in terms of looks and production techniques. The back side of the coin has the classic CKTG logo and name, together with the “Stay Sharp” byline in Kanji.

    Our forum members have had their say in the design and we think the end result is rather special. It is stamped from metal and then given a bath in acid before being burnished to bring out the details.

    We are rather excited about this fun item and hope that it will lead to more memorabilia that knife lovers will add to their collections as well as giving away as gifts.&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-coin-98.png&&&0&&&||&&&||&&&@@@ taclas&&&Takeda-Cleaver-AS&&&Takeda NAS Chuka Bocho Large&&&One Per Customer – Limited Availability

    For nearly a century, Takeda Hamono has been handcrafting exceptional Japanese knives and tools in Niimi, Japan. Forged by Shosui Takeda and his small team, these blades are known for their distinctive geometry, expertly heat-treated Aogami Super steel, and uncompromising cutting performance. Lightweight construction, tall blade profiles, and Takeda’s unmistakable kurouchi finish give each knife a character that is immediately recognizable.

    This series features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance while preserving the keen edge and edge retention the steel is prized for. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably light and responsive in hand. Thin geometry and acute edge bevels allow the high-performance core steel to deliver exceptional sharpness, precision, and efficiency, particularly in vegetable preparation and chopping tasks.

    For cooks seeking a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision cutting, the Takeda AS Stainless Clad Large Cleaver represents the very best of traditional Japanese blacksmithing paired with modern practicality.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the cleaver safely when not in use.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 13.4 oz (380 g)
  • Blade Length: 237 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 112 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&1120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-nas-chuka-bocho-large-1.png&&&0&&&||&&&||&&&@@@ tastclbu&&&TakedaNAS-BannoBunka170&&&Takeda Stainless Clad Bunka 160mm&&&Takeda Aogami Super Bunka 170mm

    Bunkas are essentially nakiri-style knives with an angled tip added for extra versatility, and Takeda’s interpretation is a standout example of the form. This knife features a tall blade with a very thin, high edge bevel and a precise 50/50 compound grind that excels at push cutting, chopping, and fine tip work.

    The core steel is Aogami Super, heat treated to approximately 62 HRC. This allows the blade to take an exceptionally sharp edge while maintaining enough toughness for real-world kitchen use. Edge retention is excellent, and the steel responds beautifully to sharpening.

    The carbon steel core is laminated with stainless cladding and finished with Takeda’s signature kurouchi surface. This construction helps reduce maintenance while preserving the performance and character that Takeda knives are known for. Food release is strong for a blade of this height, and the thin grind makes cutting feel effortless.

    Takeda knives have developed a cult following among knife enthusiasts and are widely regarded as a benchmark for tall Japanese performance cutlery. Each knife is forged and ground entirely by hand, resulting in subtle variations that make every piece unique.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade has stainless cladding, the exposed carbon steel edge can patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

    Limit: One per customer.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 4.2 oz
  • Blade Length: 160 mm (6.3")
  • Overall Length: 295 mm
  • Thickness at Heel: 2.5 mm
  • Blade Height: 55.1 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-160mm-7.png&&&5&&&||&&&||&&&@@@ taascl&&&Takeda-Cleaver&&&Takeda Stainless Clad Cleaver Small&&&One Per Customer – Limited Availability

    For nearly a century, Takeda Hamono has produced knives that set the benchmark for performance-focused Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and expertly heat-treated Aogami Super steel.

    This cleaver features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance without compromising cutting performance. Finished with Takeda’s signature kurouchi surface, the blade retains a bold, unmistakable character while offering smoother food release than traditional fully reactive designs.

    Despite its exceptionally tall blade height and substantial presence on the board, the Takeda AS Stainless Clad Cleaver remains impressively lightweight and responsive. Thin geometry and acute edge bevels allow the high-performance core steel to shine, delivering excellent sharpness, precision, and efficiency—especially in vegetable preparation and push cutting.

    For cooks seeking a thin, tall cleaver with outstanding cutting ability, reduced maintenance, and unmistakable hand-forged craftsmanship, this Takeda cleaver stands in a class of its own.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 12.6 oz (358 g)
  • Blade Length: 222 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 105 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&1050&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-as-cleaver-small-44.png&&&0&&&||&&&||&&&@@@ tastclfu18&&&TakedaNAS-Funayuki&&&Takeda Stainless Clad Funayuki 180mm&&&Takeda Aogami Super Stainless Clad Gyuto-Style Funayuki 180mm

    This gyuto-style funayuki combines the nimble feel of a traditional funayuki with the taller blade height and cutting authority of a compact chef’s knife. The added height provides excellent knuckle clearance and stability, making it a highly versatile option for both push cutting and longer slicing motions.

    Takeda’s distinctive geometry defines the performance of this blade. It features an even 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency and clean food release. The core steel is Aogami Super, heat-treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention in daily use.

    The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the crisp feedback and cutting feel that have earned Takeda knives a devoted following. Many enthusiasts consider Takeda knives to be the benchmark for tall, performance-driven Japanese cutlery.

    Care Instructions: Hand wash only and dry immediately after use. While the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

    Limit: One per customer.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 4 oz (115 g)
  • Blade Length: 180 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 59 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-funayuki-180mm-113.png&&&0&&&||&&&||&&&@@@ takedagyuto&&&TakedaNAS-Gyuto210&&&Takeda Stainless Clad Gyuto 210mm With Saya&&&One Per Customer – Limited Availability

    For nearly a century, Takeda Hamono has produced knives that set the standard for performance-driven Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and exceptional cutting efficiency.

    This gyuto features an Aogami Super steel core, heat treated to deliver excellent edge retention, sharpness, and durability. The blade is ground with Takeda’s characteristic even 50/50 compound grind and thin, acute edge bevels, allowing it to move effortlessly through food while maintaining excellent edge stability. Despite its ultra-tall profile and substantial blade height, the knife remains impressively lightweight and well balanced in hand.

    The carbon steel core is clad in softer stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction reduces reactivity and simplifies maintenance while preserving the crisp feedback and cutting feel that Takeda knives are celebrated for. For cooks seeking a thin, tall gyuto with outstanding performance and unmistakable hand-forged character, this knife stands among the very best.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 6 oz
  • Blade Length: 216 mm
  • Total Length: 353 mm
  • Spine Thickness at Base: 2.29 mm
  • Blade Height: 62 mm
  • Saya Included and test fit

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-210mm-with-saya-14.png&&&5&&&||&&&||&&&@@@ tastclgyme&&&TakedaNAS-Gyuto240&&&Takeda Stainless Clad Gyuto 240mm&&&Takeda knives are highly regarded worldwide for their distinctive aesthetic, hand-forged character, and uncompromising performance. Known for their exceptionally tall profiles, laser-thin grinds, and remarkably light weight, these knives have become favorites among experienced cooks and knife enthusiasts alike.

    This gyuto features a core of Aogami Super steel, prized for its fine grain structure and ability to be heat treated to high hardness while remaining responsive on the stones. The result is a blade that takes a very refined edge, holds it well, and sharpens cleanly with proper technique.

    The carbon steel core is clad in stainless steel, improving corrosion resistance and simplifying maintenance without sacrificing cutting performance. The kurouchi finish on the Stainless Clad series is smoother than Takeda’s Classic line, reducing drag through food while preserving the maker’s iconic, rustic appearance.

    Blade geometry plays a major role in the knife’s performance. The gyuto is ground with an even 50/50 compound grind, featuring a rounded shoulder and an acute edge angle that promote excellent cutting efficiency and food separation. A long, relatively flat section near the heel supports push cutting and chopping, while the gently curved profile toward the tip allows for comfortable rocking. The handle is crafted from rosewood and fitted with a black pakka wood ferrule for durability and balance.

    Saya Included.

    Limit: One per customer.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 6.6 oz
  • Blade Length: 250 mm (9.75")
  • Overall Length: 390 mm (15.25")
  • Thickness at Heel: 2.5 mm
  • Blade Height: 65.0 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&630&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-240mm-69.png&&&5&&&||&&&||&&&@@@ tastclbu21&&&TakedaNAS-Kiri&&&Takeda Stainless Clad Kiritsuke 220mm&&&Third-generation blacksmith Shosui Takeda is world-renowned for his unmistakable approach to forging kitchen knives from Aogami Super steel. Takeda knives are instantly recognizable by their dramatic blade height, bold kurouchi finish, and unmistakably raw, almost weapon-like aesthetic that has earned them a cult following among knife enthusiasts.

    This knife comes from Takeda’s Stainless Clad series, where the ultra-hard Aogami Super core is sandwiched between layers of softer stainless steel. This traditional construction method, known as san mai—literally “three flat things”—provides the best of both worlds: exceptional edge retention and cutting performance at the core, with improved corrosion resistance from the stainless cladding. The spine remains unclad, so the exposed carbon steel should be wiped clean and dried after use to prevent rust.

    Takeda’s handmade blades often run slightly longer than their stated length, with this knife measuring approximately 220mm along the edge. Each example will vary subtly in length, height, and character—part of the appeal of true hand-forged craftsmanship. The blade features an even 50/50 edge grind, a kurouchi finish carried all the way to the edge, and hand-engraved kanji that reinforce the knife’s traditional roots.

    With its exceptionally tall blade and generous knuckle clearance, this knife excels as a versatile all-around performer. The flatter edge profile is especially well suited for push cutting, making it a favorite among professional cooks and serious home chefs alike. We believe every knife enthusiast should experience a Takeda at least once—and this kiritsuke is a standout example of why the brand is so iconic.

    One per customer.

    Care Instructions: Hand wash only. Dry thoroughly after each use, paying special attention to the exposed carbon steel near the edge and spine. Do not leave wet or store in a damp environment.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Blade Length: (Each one varies) ~220mm
  • Blade Height: (Each one varies) ~60mm
  • Spine Thickness at Heel: 2.5mm
  • Weight: 5.5 oz / 156 g
  • Engraving: Hand-engraved with stamp&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-kiritsuke-220mm-3.png&&&5&&&||&&&||&&&@@@ tastclki&&&TakedaNAS-Kiri240&&&Takeda Stainless Clad Kiritsuke 240mm&&&Prized for their distinctive aesthetic, towering blade heights, and exceptionally thin, lightweight construction, Takeda knives have achieved near-cult status among Japanese knife enthusiasts. Forged by Shosui Takeda in a small workshop in Niimi, Japan, these blades reflect a deeply personal approach to craftsmanship. Known for his excellent heat treatment of Aogami Super steel, Takeda tempers performance with practicality by cladding the reactive carbon core in softer stainless steel. Finished in a striking kurouchi surface, each knife is immediately recognizable and unmistakably Takeda.

    The Takeda Stainless Clad Kiritsuke stands out for its exceptional blade height. Unlike traditional kiritsuke profiles that favor slicing, this version behaves more like an elongated bunka, offering outstanding stability and authority on the board. The tall profile makes it especially effective for vegetable preparation and push cutting, while the blade’s thin geometry delivers excellent cutting efficiency. The even 50/50 grind and edge bevel make the knife suitable for both left- and right-handed users.

    Limit: One per customer.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 6.4 oz (182 g)
  • Blade Length: 242 mm (9.5")
  • Overall Length: 380 mm (15")
  • Thickness at Heel: 2.9 mm
  • Blade Height: 66.5 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.

    &&&&&&630&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-kiritsuke-240mm-256.png&&&5&&&||&&&||&&&@@@ tastclna&&&Takeda-Nakiri&&&Takeda Stainless Clad Nakiri 170mm&&&Takeda Aogami Super Stainless Clad Nakiri 170mm

    The nakiri is a classic Japanese vegetable knife, prized for its tall blade and straight edge, and Takeda’s version is widely regarded as one of the finest performance-oriented examples available. This knife features a precise 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency, especially for push cutting and chopping.

    At the core is Aogami Super steel, heat treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention. The steel sharpens cleanly and rewards careful technique with long-lasting performance.

    The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the feel and cutting ability that have earned Takeda knives a devoted following among knife enthusiasts worldwide. Many consider Takeda knives to represent the gold standard in tall Japanese performance cutlery.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use. We don't have a saya that fits this knife.

    Limit: One per customer.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 5.1 oz
  • Blade Length: 180 mm (7")
  • Overall Length: 315 mm (12.4")
  • Thickness at Heel: 2.5 mm
  • Blade Height: 56-57 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-nakiri-170mm-53.png&&&5&&&||&&&||&&&@@@ tastclassmya&&&TakedaNAS-Sasanoha-Large&&&Takeda Stainless Clad Sasanoha 250mm&&&Forged in Niimi, Japan by Shosui Takeda and his team, this Sasanoha-style gyuto reflects the distinctive craftsmanship that has made Takeda knives so highly regarded worldwide. Known for their exceptional height, thin grinds, and remarkably light weight, Takeda knives deliver a cutting feel that is both precise and effortless.

    At the core of this blade is Aogami Super steel, a premium carbon steel prized for its fine grain structure and ability to take a very sharp, refined edge while maintaining excellent edge retention. The blade is ground evenly at 50/50, making it suitable for both left- and right-handed users. Its thin, responsive feel allows it to excel at slicing, carving, and fine detail work, while still performing confidently as a primary prep knife.

    The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance without sacrificing the lively feedback and cutting performance that define Takeda’s work. Lightweight, thin, and highly versatile, this Sasanoha-style gyuto is well suited for professional kitchens as well as serious home cooks seeking a true all-purpose knife.

    Saya Included.

    Limit: One per customer.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Blade Height: 47.5 mm
  • Blade Length: 250 mm
  • Weight: 5.2 oz (148 g)
  • Saya Included

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&630&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-sasanoha-250mm-wt-saya-32.png&&&5&&&||&&&||&&&||@@@ tastclya22&&&TakedaNAS-Yanagi220&&&Takeda Stainless Clad Yanagiba 220mm&&&Takeda Aogami Super Stainless Clad Sujihiki 220mm

    This long, slender blade is designed for precision slicing and clean draw cuts, making it an excellent choice for proteins, portioning, and fine prep where control and edge stability matter most. Despite its lean profile, it still carries the unmistakable cutting feel that defines Takeda’s work.

    Takeda’s signature geometry plays a key role in the knife’s performance. The blade features an even 50/50 compound grind with a tall, thin edge bevel that allows it to glide effortlessly through food with minimal resistance. At the core is Aogami Super steel, heat treated to approximately 62 HRC. This heat treatment strikes an ideal balance between toughness and edge retention, allowing the blade to take a very sharp edge and hold it through extended use.

    The carbon steel core is clad in stainless steel and finished with Takeda’s distinctive kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance while preserving the lively feedback and cutting efficiency Takeda knives are known for. Among enthusiasts of performance-driven Japanese cutlery, Takeda knives are widely regarded as a benchmark for craftsmanship and cutting ability.

    Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

    Limit: One per customer.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Rosewood, Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 3.2 oz (92 g)
  • Blade Length: 220 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 34 mm

    Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-yanagiba-220mm-52.png&&&0&&&||&&&||&&&@@@ tabl2migy21&&&TA-106&&&Tanaka Blue #2 Nashiji Gyuto 190mm&&&Shigeki Tanaka works from Miki, a city in Hyogo Prefecture with over 400 years of continuous blade-making history. He is one of Japan's most respected independent blacksmiths - a craftsman who has built a following among serious knife buyers not through marketing but through consistent quality across a range of steels and formats. The Blue #2 Nashiji line is one of his most approachable: san mai construction with a reactive carbon core and stainless cladding, giving you genuine Japanese carbon performance with day-to-day maintenance that does not demand the same vigilance as a fully reactive blade.

    At 190mm this gyuto (Japan's all-purpose chef knife) sits at the compact end of the format - nimble enough for detail work, still useful for most prep tasks, and a natural fit for cooks who prefer a lighter knife or work in tighter spaces. The Blue #2 (Aogami 2) core is hardened to 62-63 HRC, meaningfully harder than most stainless-only gyutos in this range, which translates to better edge retention and a sharpening response that rewards quality water stones. The nashiji (pear skin) cladding finish gives the blade a softly textured surface that aids food release and hides the minor marks of daily use. The hand-engraved blade, walnut octagonal handle, and pakka wood ferrule reflect the level of finish attention that has made Tanaka a consistent favorite at CKTG.

    Care Instructions: The Blue #2 core is reactive and will develop a patina over time despite the stainless cladding - some patina can form at the edge. Wipe and dry the blade after use and avoid leaving acidic foods on the cutting edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.

    &&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-gyuto-190mm-77.png&&&0&&&||&&&||&&&||@@@ tasebl2dabu1&&&TA-SU180BU-W&&&Tanaka Blue #2 Sekiso Bunka 180mm&&&The Tanaka Sekiso Damascus Bunka is a compact, powerful all-around knife built for fast, precise prep. The 180mm bunka profile gives you enough blade length for most kitchen tasks while staying nimble and controlled on the board. A core of Aogami (Blue #2) carbon steel delivers excellent sharpness and edge retention, clad in soft iron Damascus for toughness and classic looks. This knife is fully reactive and will develop a natural patina with use, adding character over time.

    What makes these Sekiso knives special is Tanaka’s outstanding convex grind, which lets the blade glide cleanly through food with minimal resistance. The balance hits a sweet spot—not too thin, not too thick—making it a confident middleweight performer. It comes extremely sharp out of the box and usually needs nothing more than light stropping to reach peak sharpness. This is a serious working knife that rewards good technique and proper care.

    Care Instructions: This knife is fully reactive. Wash and dry immediately after use. Do not leave wet or store in a damp environment. A light coat of food-safe oil can be applied to the blade for added protection when not in use.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami (Blue #2)
  • HRC: 60–61
  • Finish: Damascus
  • Grind: Even, convex
  • Engraving: Hand engraved
  • Handle: Wenge octagonal
  • Ferrule: Black buffalo horn
  • Weight: 5.3 oz (150 g)
  • Blade Length: 180 mm
  • Overall Length: 320 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 47 mm
    • &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-bunka-180mm-178.png&&&0&&&||&&&||&&&@@@ tabl2sesa16&&&TA-SU165NA-W&&&Tanaka Blue #2 Sekiso Nakiri 165mm&&&This Tanaka Sekiso Damascus Nakiri is a food processing machine. Its medium length blade is big enough for most general cutting tasks in the kitchen and provides smooth, precise cutting action. As with all knives in the Sekiso lineup, the nakiri has a core steel forged of Aogami (blue paper #2) steel, and a ductile iron Damascus cladding. The knife is fully reactive, and it will patina over time. Care should be taken to avoid rust by drying the knife after you wash it. Some customers will put a drop of food-safe oil on the blade to help keep it from oxidizing.

    These Tanaka nakiris are real performers because of their fantastic convex grind which allows the blade to slip through food items with ease. Tanaka knives come with a very sharp edge out of the box, and will most likely not need much more than a stropping to achieve a truly wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife aficionado.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • HRC: 60-61
  • Finish: Damascus
  • Edge Grind: Even
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 4.7 oz (134 g)
  • Blade Length: 166 mm
  • Overall Length: 310 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 46.9 mm

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-nakiri-165mm-172.png&&&0&&&||&&&||&&&@@@ ebuchibunka&&&OE-TA-101&&&Tani White #2 Bunka 170mm&&&We recently added this new line of knives to our store and we continue to be impressed by their quality construction and great value. The fit and finish is of a high grade and the grinds are very well executed. They are made from Shirogami 2 high carbon steel which is hammer forged san-mai style with a soft iron cladding. This popular alloy has very good edge holding and very high working hardness. This means that it can be ground to exceptional sharpness, which it retains for a long time. These blades are prone to oxidation, which means care must be taken to keep them clean and dry between uses.

    We really like bunka knives and they are gaining in popularity in the west due to their compact dimensions and versatility. They feature a relatively tall blade and a gently curved belly which makes for good hand to board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places. They are definitely one of the coolest looking knives! This great aesthetic is enhanced with some lovely contrasting finishes on the blade face. A well-made keyaki wood and brown pakka wood handle enhances these good looks.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki (Means "Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 6.5oz
  • Blade Length: 172mm
  • Total Length: 312mm
  • Spine Thickness: 3mm
  • Blade Height: 47.5mm
  • Handle: Keyaki Wood
  • Ferrule: Brown Pakka Wood&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-bunka-170mm-142.png&&&0&&&||&&&||&&&@@@ tash2de15&&&OE-TA-109&&&Tani White #2 Deba 150mm&&&The Tani Shirogami 2 Deba 150mm is a classic deba, a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butchering knife. The deba first appeared during the Edo period in Sakai. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.

    This is a knife with some heft to it as it measures about 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.

    The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too!

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 9.7 oz (276 g)
  • Blade Length: 160 mm
  • Total Length: 298 mm
  • Spine Thickness at Heel: 7 mm
  • Blade Height: 51 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-150mm-142.png&&&0&&&||&&&||&&&@@@ tash2de16&&&OE-TA-110&&&Tani White #2 Deba 165mm&&&The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).

    Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.

    Tani makes this knife out of White #2 steel, a Hitachi product that is favored by many makers, especially when building single-beveled blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.

    The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 10.7 oz (306 g)
  • Blade Length: 173 mm
  • Total Length: 325 mm
  • Spine Thickness at Heel: 7 mm
  • Blade Height: 53 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-165mm-143.png&&&5&&&||&&&||&&&@@@ tash2de18&&&OE-TA-111&&&Tani White #2 Deba 180mm&&&Our recent blacksmith discovery heralds from the center of blade making in Japan, Sakai City. Located in Osaka Prefecture, Japan, on the edge of Osaka Bay, Sakai City sits at the mouth of the Yamato River. Sakai has been one of the largest and most important seaports of Japan since the Medieval era. Once known for samurai swords, Sakai is now famous for the quality of its kitchen knives. Most high-quality Japanese cutlery originates in Sakai, and knife production is now the major industry in the city.

    Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for over 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.

    The edge steel used by Tani for this beautiful deba is Shirogami # 2 high carbon steel, which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.

    This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 12.3 oz (350 g)
  • Blade Length: 188 mm
  • Total Length: 343 mm
  • Spine Thickness at Heel: 7 mm
  • Blade Height: 56 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-180mm-145.png&&&0&&&||&&&||&&&@@@ ebwh2gy211&&&OE-TA-103&&&Tani White #2 Gyuto 210mm&&&Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 210mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.

    He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.

    The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed!

  • Blacksmith: Tani san
  • Location: Sakai, Japan
  • Weight: 6.8 oz (194 g)
  • Blade Length: 207 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Handle: Octagonal Keyaki Wood with Brown Ferrule&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-210mm-142.png&&&5&&&||&&&||&&&@@@ tawh2gy24&&&OE-TA-104&&&Tani White #2 Gyuto 240mm&&&Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 240mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.

    He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.

    The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed!

  • Blacksmith: Tani san
  • Location: Sakai, Japan
  • Weight: 8.5 oz (242 g)
  • Blade Length: 237 mm
  • Total Length: 383 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm
  • Photos by Gustavo Bermudez
  • Handle: Octagonal Keyaki Wood with Brown Ferrule&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-240mm-281.png&&&0&&&||&&&||&&&@@@ ebwh2na16&&&OE-TA-102&&&Tani White #2 Nakiri 165mm&&&The Tani White #2 Nakiri is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. This is a classic nakiri in terms of shape and dimensions. The blade length of just under 170mm is perfectly proportioned to the 53mm height. It has a characteristic almost-flat edge with a nicely rounded tip. It is a stout knife, weighing in at 7.5oz.

    The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.

    The octagonal handle is made from keyaki wood with a brown pakka wood ferrule.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 7.5 oz (214 g)
  • Blade Length: 167 mm
  • Total Length: 314 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 53 mm
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood
  • None of our sayas fit this knife; we recommend the blade guard instead&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-nakiri-165mm-167.png&&&0&&&||&&&||&&&@@@ tash2us18&&&OE-TA-105&&&Tani White #2 Usuba 180mm&&&Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. The fine blade and slender spine minimize the crushing of the vegetable's fibers, leaving a sharp shiny surface on the cut side. This is also the knife style used by experienced chefs to perform the difficult "katsuramuki" rotary peeling technique.

    The Tani Shirogami 2 Usuba has a "higashigata" style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared-off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade-heavy bias. This extra weight maximizes the efficiency of the cutting style called "utsu," where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.

    This knife is made with a core steel of Shirogami 2 and covered on one side with a soft iron layer. This is called ni-mai awase, or single-side cladding, and the resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional magnolia wood and buffalo horn handle with an octagonal profile completes the package.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Single-sided, right-handed
  • Weight: 7.3 oz (208 g)
  • Blade Length: 170 mm
  • Total Length: 320 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-usuba-180mm-175.png&&&0&&&||&&&||&&&@@@ tash2ya21&&&OE-TA-106&&&Tani White #2 Yanagiba 210mm&&&This 210mm yanagiba is a short knife for the breed. They usually run from 210mm up to 360mm and over! Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. The main reason for this is a desire to make the slice in one movement, thus performing a perfect cut while disturbing the ingredient as little as possible. At 210mm this knife is perfect for home chefs or instances where space is limited.

    Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, but he laminates the steel, too.

    The blade is made from a popular steel called White #2. This is a very good steel for knives as it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture than single steel types.

    The grinds are extremely well executed, as are the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 4.3 oz (124 g)
  • Blade Length: 210 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 31 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-210mm-143.png&&&0&&&||&&&||&&&@@@ tash2ya24&&&OE-TA-107&&&Tani White #2 Yanagiba 240mm&&&The Tani Shirogami 2 Yanagiba 240mm is fashioned from the ubiquitous White #2 steel, which is hammer-forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids in strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side.

    This good-looking and attractively priced, medium-length yanagiba is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries. We admire this ability very much as it is a skill that is disappearing from many shops and manufacturers.

    The look of the knife is also as traditional as it gets: simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a satin matte finish. The transition from that to the visible White steel inner core results in a knife of simple beauty. The finely engraved kanji script and traditional octagonal magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 5.7 oz (164 g)
  • Blade Length: 234 mm
  • Total Length: 379 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 32 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-240mm-141.png&&&0&&&||&&&||&&&@@@ tash2ya27&&&OE-TA-108&&&Tani White #2 Yanagiba 270mm&&&We are pleased to be able to bring you some great new knives from second-generation blacksmith, Yuzou Tani. Mr. Tani is a smith who works in Sakai, Japan. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father.

    We really like blacksmiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, he laminates the steel too. In the case of this stunning yanagiba, his steel of choice is the popular Shirogami 2 high carbon steel. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer-forged ni-mai style with a soft iron cladding. The single-bevel blade is finished to the highest standards and features a lovely transition at the primary grind between the cladding and the blade edge. All of the work is carried out by Tani-san himself.

    The octagonal handle is made from keyaki wood with a brown ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 7.3 oz (208 g)
  • Blade Length: 266 mm
  • Total Length: 414 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 33 mm
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-270mm-185.png&&&0&&&||&&&||&&&@@@ tash2ya30&&&OE-TA-112&&&Tani White #2 Yanagiba 300mm&&&The Tani Shirogami 2 Yanagiba 300mm is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it.

    The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.

    Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.

    Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki ("Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 8.4 oz (240 g)
  • Blade Length: 296 mm
  • Total Length: 444 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 36 mm
  • Handle: Octagonal Keyaki Wood
  • Ferrule: Brown Pakka Wood&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-300mm-186.png&&&0&&&||&&&||&&&@@@ cusfeed&&&Saya-Pin&&&Tapered Saya Pin&&&We designed these sayas pins for use in all our sayas and we're really pleased with them. It was way more difficult than we originally thought but now we have plenty to sell for our customers that lose them and need replacements. The pins are made out of birch wood and they have a rounded head on the top for easy twisting and a tapered post so the pin grabs the hole as you push it further in. &&&"Options" "Black matte" "Natural unfinished"&&&2.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tapered-saya-pin-53.png&&&4.5&&&||&&&||&&&||@@@ taskikaizen&&&TKD-P150&&&Taski Kaizen Damascus Petty 150mm&&&The Taski Kaizen Damascus Petty 150mm is handmade in Seki City, Japan, and designed for precision and control in everyday prep. Its 6" blade gives it more reach than a typical petty, making it ideal for trimming proteins, slicing fruits, prepping herbs, and handling smaller vegetables. At just 3.4 oz, it feels nimble in hand and is excellent for both board work and in-hand tasks.

    Built with an AUS-8 stainless core hardened to 58–60 HRC and clad in 33 layers of Damascus steel, this knife balances durability, corrosion resistance, and ease of sharpening. AUS-8 is known for being tough and responsive to quick touch-ups, allowing you to maintain a fresh, smooth edge with minimal effort. The octagonal laminated reinforced wood handle provides a secure, comfortable grip. As with all quality Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent edge damage.

    Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.

  • Maker: Taski
  • Origin: Seki City, Japan
  • Construction: 33-Layer Damascus
  • Core Steel: AUS-8 Stainless
  • Hardness: 58–60 HRC
  • Handle: Octagonal Laminated Reinforced Wood
  • Weight: 3.4 oz (98 g)
  • Blade Length: 151 mm
  • Total Length: 289 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 30 mm&&&&&&139&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taski-kaizen-damascus-petty-150mm-30.png&&&0&&&||&&&||&&&@@@ tapr7kikn&&&TP-B180&&&Taski Premium Bunka 180mm&&&The Taski Premium Bunka 180mm is handmade in Seki City, Japan and blends the versatility of a chef’s knife with the precision of a nakiri. Its flatter edge profile allows for clean push and pull cuts while still accommodating light rocking and chopping. The angled tip adds control for detail work such as fine onion cuts, trimming proteins, and precise vegetable prep.

    Built with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this knife delivers strong edge retention, corrosion resistance, and reliable daily performance. VG-10 takes a very fine edge and sharpens cleanly while remaining durable in normal kitchen use. The walnut handle keeps the knife light and balanced at just 4.1 ounces. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.

    Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.

  • Maker: Taski
  • Origin: Seki City, Japan
  • Construction: 3-Layer Stamped Steel
  • Core Steel: VG-10 Stainless
  • Hardness: 61 HRC
  • Handle: Walnut
  • Weight: 4.1 oz (118 g)
  • Blade Length: 182 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&229&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taski-premium-bunka-180mm-38.png&&&0&&&||&&&||&&&@@@ tapr6kipekn&&&TP-KP150&&&Taski Premium Kiri-Petty 150mm&&&The Taski Premium Kiri-Petty 150mm is handmade in Seki City, Japan and offers precision in a compact, highly maneuverable format. Designed for trimming, slicing small fruits and vegetables, and detail work on proteins, the kiritsuke-style tip adds extra control for fine cuts and intricate prep tasks. Its light 3.4 oz weight makes it especially comfortable for in-hand work.

    Crafted with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this petty delivers excellent edge retention, corrosion resistance, and easy maintenance. VG-10 is known for taking a very fine edge while remaining durable for everyday kitchen use. The walnut handle provides a warm, natural grip and balanced feel. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.

    Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.

  • Maker: Taski
  • Origin: Seki City, Japan
  • Construction: 3-Layer Stamped Steel
  • Core Steel: VG-10 Stainless
  • Hardness: 61 HRC
  • Handle: Walnut
  • Weight: 3.4 oz (96 g)
  • Blade Length: 152 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taski-premium-kiri-petty-150mm-33.png&&&0&&&||&&&||&&&@@@ takakisc&&&499-022&&&Tawashi Kamenoko Kitchen Scrubber&&&The Tawashi Kamenoko Kitchen Scrubber is a handmade scrub brush that was invented in Japan in 1907. It measures about 4" long and 2" thick and is bound with sturdy twisted wire with a loop for hanging to dry.

    For kitchen use only. Do not use on knives or other easily scratched surfaces.

  • Made in Japan of palm (coconut) fiber and wire
  • Suitable for use on stubborn dirt and grime
  • Use on cutting boards, sheet pans, or to clean a stainless steel sink
  • Fibers will soften in water, making the scrubber perfect for cleaning root vegetables
  • Soak the tawashi before the first use to remove particles from the manufacturing process
  • Rinse and hang after use to allow to dry completely&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tawashi-kamenoko-kitchen-scrubber-46.png&&&0&&&||&&&||&&&@@@ thproulfadif&&&Meat-Thermometer&&&Telex Digital Probe Meat Thermometer&&&A good instant-read thermometer is one of the most practical tools in any kitchen, professional or home. It removes the guesswork from proteins, confirms doneness without sacrificing a cut, and pays for itself the first time it saves an expensive piece of meat from being overcooked. The Telex Digital Probe Thermometer delivers accurate, fast readings at a price that makes it easy to keep one in a knife bag, a kitchen drawer, or give as a gift alongside a set of knives.

    The 3.9-inch food-grade stainless steel probe registers temperature in 3 to 5 seconds across a range of -32 to 302 degrees Fahrenheit, with accuracy to within 0.9 degrees — precise enough for any cooking task from thin proteins to thick roasts. The foldable probe design locks into the base for safe storage and clean transport, and the magnetic back allows the thermometer to be mounted on a refrigerator, oven door, or any metal surface for quick access during service. An auto shutoff activates after 10 minutes of inactivity to preserve battery life. A battery is included and an operating guide comes in the box. The compact form factor and included temperature reference guide on the unit itself make it a natural choice for less experienced cooks as well as line cooks who need a reliable backup.

    What Customers Are Saying: Reviewers describe the speed and accuracy as punching well above the price point, with one noting it performs comparably to thermometers that cost significantly more. The compact folding design earns specific praise for portability and ease of use, and the temperature reference guide printed on the unit is noted as a genuinely useful detail for home cooks. One reviewer used it successfully on a beef wellington — the kind of high-stakes cook where a reliable thermometer earns its place permanently in the kitchen.

    Care Instructions: Hand wash the probe with warm soapy water after each use and dry thoroughly. Do not submerge the body of the thermometer. Store with the probe folded and locked to protect the tip.

    &&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/telex-digital-probe-meat-thermometer-29.png&&&5&&&||&&&||&&&@@@ tetoar&&&50073&&&Tenugui Towel: Armor&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-armor-128.png&&&0&&&||&&&||&&&@@@ tetobeba&&&33488&&&Tenugui Towel: Beach Balls&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-beach-balls-86.png&&&0&&&||&&&||&&&@@@ tetobecat&&&51178&&&Tenugui Towel: Beckoning Cat&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-beckoning-cat-85.png&&&0&&&||&&&||&&&@@@ tetosktusa&&&50109&&&Tenugui Towel: Bikes&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bikes-48.png&&&0&&&||&&&||&&&@@@ sakiteto&&&50231&&&Tenugui Towel: Blowfish&&&Blowfish Tenugui Towel This playful blowfish tenugui features a classic Japanese motif printed in deep indigo with crisp white accents. Tenugui are traditional Japanese cotton towels known for their smooth, lightweight feel and quick-drying nature, making them very different from thick Western terrycloth towels. The bold design and flat weave also make them ideal for decorative use.

    At our shop, we often hang tenugui on the wall or use them as table runners and accents, but they work just as well as everyday towels for the kitchen, travel, or gym. Affordable and fun to collect, tenugui are commonly found throughout Japan in gift shops and specialty stores and are appreciated for both their practicality and artistry. Care Instructions: Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed and will fray slightly over time; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
  • Made in Japan
  • Material: Cotton
  • Design: Blowfish (Fugu)
  • Color: Indigo Blue / White
  • Length: 90 cm (35 inches)
  • Width: 35 cm (13.75 inches)
  • Finish: Unhemmed ends (traditional tenugui style)&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/blowfish-tenugui-towel-21.png&&&0&&&||&&&||&&&@@@ tetoblsw&&&33232&&&Tenugui Towel: Blue Swirl&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-swirl-148.png&&&0&&&||&&&||&&&@@@ tetoblwa&&&33220&&&Tenugui Towel: Blue Waves&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-89.png&&&0&&&||&&&||&&&@@@ tetobufi&&&33041&&&Tenugui Towel: Bubble Fish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&9.95&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-143.png&&&0&&&||&&&||&&&@@@ tetoch&&&33484&&&Tenugui Towel: Chrysanthemum&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-85.png&&&0&&&||&&&||&&&@@@ tetodr&&&33202&&&Tenugui Towel: Dragonflies on Navy&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-navy-69.png&&&0&&&||&&&||&&&@@@ tetoebwh&&&120121&&&Tenugui Towel: Ebisu Whale&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-ebisu-whale-85.png&&&0&&&||&&&||&&&@@@ tetostandfab&&&803022&&&Tenugui Towel: Fall & Stand (Black)&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fall-stand-black-40.png&&&0&&&||&&&@@@ tenugui2&&&803021&&&Tenugui Towel: Fall & Stand (Red)&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fall-stand-red-69.png&&&0&&&||&&&||&&&@@@ tenugui1&&&50187&&&Tenugui Towel: Fire Flies&&&Tenugui towels are traditional Japanese cotton cloths that are thin, smooth, and quick-drying, making them very different from thick Western terrycloth towels. Today they’re just as commonly used for decoration as for everyday utility, thanks to the beautiful patterns and designs found throughout Japan.

    This Fire Flies tenugui is an inexpensive and fun piece to collect or gift. At our office, we often hang tenugui on the wall or use them as decorative table runners. You’ll find similar towels in gift shops and specialty stores all across Japan, each with its own unique design and character. Care Instructions: Dyed tenugui will fade slightly during the first few washes. Wash separately with a gentle detergent, lightly squeeze after washing to smooth wrinkles, and air dry. Both ends are left unhemmed by design and will gradually fray; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
  • Material: Cotton
  • Design: Fire Flies
  • Length: 90 cm (35 inches)
  • Width: 35 cm (13.75 inches)
  • Made in Japan&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fire-flies-8.png&&&0&&&||&&&||&&&@@@ tetofi1&&&33221&&&Tenugui Towel: Fireworks&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-87.png&&&0&&&||&&&||&&&@@@ tetogodofwia&&&50145&&&Tenugui Towel: Gods of Wind and Thunder&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-gods-of-wind-and-thunder-40.png&&&0&&&||&&&||&&&@@@ tetoca&&&50084&&&Tenugui Towel: Goldfish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-goldfish-69.png&&&0&&&||&&&||&&&@@@ tetogroc&&&33465&&&Tenugui Towel: Green Hexagon&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-hexagon-82.png&&&0&&&||&&&||&&&@@@ tetoha&&&50146&&&Tenugui Towel: Hanefuda&&&Tenugui Towel: Hanefuda. Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hanefuda-85.png&&&0&&&||&&&||&&&@@@ teje&&&50212&&&Tenugui Towel: Jellyfish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-jellyfish-126.png&&&0&&&||&&&@@@ tetoka&&&50092&&&Tenugui Towel: Kabuki&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kabuki-128.png&&&0&&&||&&&||&&&@@@ takigl&&&53353&&&Tenugui Towel: Kiriko Glass&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kiriko-glass-45.png&&&0&&&||&&&||&&&@@@ tetoki&&&51689&&&Tenugui Towel: Kitty&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kitty-130.png&&&0&&&||&&&||&&&@@@ newtakedatowel&&&53346&&&Tenugui Towel: Lotus Flower&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-lotus-flower-46.png&&&0&&&||&&&||&&&@@@ tetomtfu&&&51658&&&Tenugui Towel: Mt. Fuji&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-134.png&&&0&&&||&&&||&&&@@@ tetopuch&&&33478&&&Tenugui Towel: Mt. Fuji on White&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-133.png&&&0&&&||&&&||&&&@@@ tetoniow&&&33236&&&Tenugui Towel: Night Owls&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-86.png&&&0&&&||&&&||&&&@@@ tenugui&&&50293&&&Tenugui Towel: Octopus&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-octopus-75.png&&&0&&&||&&&@@@ tetopa&&&33356&&&Tenugui Towel: Pandas&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-145.png&&&0&&&||&&&||&&&@@@ tepe&&&50219&&&Tenugui Towel: Penguins&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-penguins-126.png&&&0&&&||&&&||&&&@@@ blfiteto&&&51231&&&Tenugui Towel: Pufferfish&&&Blow Fish Tenugui Towel. AKA Tetraodontidae which include pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish etc. This one reminds me of a fish tank of puffers. This tenugui was discontinued and I had to arm twist a little to get them to make them again for us.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pufferfish-44.png&&&5&&&||&&&||&&&@@@ tetopueg&&&33218&&&Tenugui Towel: Purple Eggplant&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-eggplant-85.png&&&0&&&||&&&||&&&@@@ tenugui3&&&Shiba-Dog-Tenugui&&&Tenugui Towel: Shiba Dog&&&Shiba Dog Tenugui

    Bring a burst of charm to your kitchen or workspace with this adorable Shiba Dog Tenugui. Featuring a series of playful Shiba poses—from sitting proudly to flopping on its back—this towel captures the lovable personality of Japan’s iconic dog breed.

    The bright green background makes the warm Shiba tones pop, giving the fabric a cheerful, friendly look. Made in Japan using traditional dyeing methods, this tenugui has the soft, lightweight feel that makes these cloths so versatile. Use it as a hand towel, kitchen cloth, table accent, wall hanging, or gift wrap.

    Care Instructions: Hand wash separately in cold water. Edges are left unfinished, as is traditional with tenugui, and will naturally soften over time.

    Details: Material: 100% cotton Design: Shiba dog in multiple poses Dimensions: Approximately 35" × 13" (90 × 33 cm) Made in Japan&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-shiba-dog-15.png&&&0&&&||&&&||&&&@@@ tetosmsa&&&33213&&&Tenugui Towel: Small Sakura&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-90.png&&&0&&&||&&&||&&&@@@ tetosuwr&&&50016&&&Tenugui Towel: Sumo&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).

  • Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
  • Separate from other laundry, and use gentle detergent.
  • After washing, squeeze it lightly to smooth out wrinkles and then air dry.
  • Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sumo-90.png&&&5&&&||&&&||&&&@@@ tetohy&&&800171&&&Tenugui Towel: Tuna&&&Tenugui are traditional Japanese cotton towels known for their smooth, thin weave and versatility. Unlike thick Western terrycloth towels, tenugui dry quickly and are easy to fold, making them ideal for everyday kitchen use, hand drying, or light cleanup. This Tuna design features a playful Japanese motif that also works beautifully as simple décor.

    Today, tenugui are often used beyond their original purpose—as wall hangings, drawer liners, or decorative table runners. Affordable and easy to collect, they’re found throughout Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75" x 35"), a classic size that balances function and display.

    Care Instructions:

    Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, lightly squeeze to smooth wrinkles and air dry. The ends are left unhemmed; slight fraying is normal and will naturally stop as excess threads are trimmed, forming a soft fringe.

  • Material: Cotton
  • Design: Tuna
  • Length: 90 cm (35")
  • Width: 35 cm (13.75")
  • Made in Japan&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-tuna-124.png&&&0&&&||&&&@@@ tetoum&&&33462&&&Tenugui Towel: Umbrellas&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).

    Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.

    Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-90.png&&&0&&&||&&&||&&&@@@ yusantato&&&Yuuka-Tenugui&&&Tenugui Towel: Yuuka San&&&Yuuka San made us this beautiful tenugui towel from her past woodblock prints. Size is 90cm x 35cm. There is only a limited supply of them.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-tenugui-towel-58.png&&&0&&&||&&&||&&&@@@ tema&&&60103&&&Tenugui Wall-Hanging Kit&&&Our Tenugui Wall-Hanging Kit features two clips: one for the top of the tenugui and one for the bottom. This makes displaying your tenugui easy! The small magnets help to keep your tenugui secure. The Tenugui Wall-Hanging Kit also features black string to bind, tie, and hang it. They also used 2 different colored woods so you can choose a light or dark color by flipping it around.&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-205.png&&&0&&&||&&&||&&&@@@ test-product&&&test-product&&&Test "Product&&&This is a test product&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/test-product-82.png&&&0&&&@@@ ornasnwh8k&&&SnowWhite&&&The Original Naniwa Snow White 8K&&&This is the original Naniwa snow white stone (AKA IF-0001 Junpaku). When Naniwa updated their stone selection, they offered one under their Traditional stone series that was white and said it was a replacement for this stone. After some of my customers' testing, they seem to be convinced that the makeup of the stone is a little different. So, we decided to offer them both. Word on the street is that this stone is less thirsty, a little finer, and a bit harder than the T-380. The stone measures 200mm x 70mm x 20mm. Please note we sell this stone in a thicker cardboard box to keep it from getting damaged in shipping, both to us and to you.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/the-original-naniwa-snow-white-8k-sale-37.png&&&5&&&||&&&||&&&||@@@ weclst&&&STAND&&&Tiger Wood Cleaver Stand&&&This Cleaver Stand is designed to hold your knife or cleaver in a compact yet attractive stand that can sit on your counter for easy access. A CKTG exclusive! Knife sold separately. It's made with Sapele wood and measures about 5" x 1.5" x 1.5". The slot is about 3.3 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, or similar. This stand does NOT fit the Bone Chopper.&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tiger-wood-cleaver-stand-161.png&&&5&&&||&&&||&&&@@@ tikntapa&&&Tank-Patch&&&Tinker Knives Tank Iron-On Patch&&&Introducing the Tinker Knives Tank Iron-On Patch! Show off your love for precision craftsmanship with this bold, durable patch. Featuring the iconic Tinker Knives tank logo, this iron-on patch adds a rugged, stylish touch to jackets, bags, hats, and more. Whether you're a knife enthusiast or just love unique gear, this patch is the perfect way to make a statement. Built to last, easy to apply, and designed to stand out--get yours today! Measures 4 inches wide and 3.5 inches tall.&&&&&&13.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tinker-knives-tank-iron-on-patch-13.png&&&0&&&||&&&||&&&@@@ toangu&&&F-443&&&Tojiro Angle Guide&&&TOGRIP Knife Sharpening Angle Guide

    The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.

    Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.

    This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.

    Not suitable for single-bevel knives.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-angle-guide-80.png&&&5&&&||&&&||&&&@@@ toatstdagy241&&&TA-G210-Wa&&&TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm&&&Most people know TOJIRO for their production lines - reliable, well-made knives that have earned a strong following in professional kitchens worldwide. Fewer know that TOJIRO also runs a traditional blacksmith workshop inside their Sanjo City factory, supervised by Tomo Matsumura and a small skilled crew. The ATELIER CLASSIC series is the result - hand-forged knives that represent a completely different level of craft from anything else carrying the TOJIRO name. The same company, a fundamentally different knife.

    This 210mm gyuto - Japan's all-purpose chef knife - is built around a VG-10 stainless steel core in a San Mai construction, clad in 63 layers of suminagashi (flowing water Damascus) that produces a striking layered pattern across the blade road. The blade is hammer-forged by Matsumura and his crew and finished to HRC 61, which gives it genuine edge retention alongside VG-10's well-established stainless convenience. At 4.0 oz it is light for a 210mm gyuto - the hammer-forged construction keeps the geometry efficient without adding unnecessary mass. The octagonal cedar handle with ebony ferrule is a clean, traditional combination - note that the handle shown in the product photos is current and accurate; the video on this page predates the current handle and shows an earlier version.


    Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The cedar handle should be kept dry and can be conditioned occasionally with food-safe wood wax or oil to maintain the finish. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-gyuto-210mm-32.png&&&0&&&||&&&||&&&||@@@ toatvgdana16&&&TA-N165&&&TOJIRO ATELIER CLASSIC Damascus Nakiri 165mm&&&Unleash your inner chef with TOJIRO ATELIER CLASSIC knives. The perfect fusion of beauty and performance, these knives boast an acute yet durable edge made with VG10 stainless steel and a beautiful nashiji Damascus cladding over the rest of the blade. This knife is handcrafted by Matsumura san in Sanjo City along with his crew at the new TOJIRO factory that was built a few years ago. The knives offer a sharpness that is truly top shelf. Elevate your kitchen game with these beautiful, high-performance blades.

  • Maker: TOJIRO
  • Blacksmith: Tomo Matsumura
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Weight: 7.1 oz (202 g)
  • Blade Length: 160 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus and Nashiji
  • Handle: Reinforced Laminated Micarta
  • Edge: Double Bevel 50/50&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-219.png&&&0&&&||&&&||&&&||@@@ toatcldape10&&&TA-P100&&&TOJIRO ATELIER CLASSIC Damascus Petty 100mm&&&Refined, compact, and ready for precision tasks, the TOJIRO ATELIER CLASSIC 100mm Petty knife blends artisanal quality with everyday functionality. Forged from VG10 stainless steel, it offers excellent edge retention, corrosion resistance, and ease of maintenance—making it a great choice for both home cooks and professionals. The nashiji Damascus cladding adds a beautiful textured finish while helping with food release and durability.

    Crafted by Tomo Matsumura and his skilled team in Sanjo City, this knife reflects the careful fit and finish expected from TOJIRO’s Atelier line. The thin grind and lightweight feel make it ideal for peeling, trimming, and detailed prep work. While tougher than carbon steel, VG10 can still chip if misused, so avoid hard or frozen foods and use proper technique.

    Care Instructions: Hand wash and dry promptly after use. Do not use on hard items like bones or frozen foods. Use a quality cutting board and maintain the edge with regular honing and periodic sharpening.

  • Maker: TOJIRO
  • Blacksmith: Tomo Matsumura
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Weight: 2.2 oz (64 g)
  • Blade Length: 103 mm
  • Total Length: 213 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 28 mm
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus and Nashiji
  • Handle: Reinforced Laminated Micarta
  • Edge: Double Bevel 50/50&&&&&&232&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-petty-100mm-60.png&&&0&&&||&&&||&&&||@@@ toatvgdape15&&&TA-P150-Wa&&&TOJIRO ATELIER CLASSIC Damascus Petty 150mm | VG-10&&&The petty is the knife that handles everything a chef knife cannot - in-hand peeling, segmenting citrus, trimming, detail work at the board where a longer blade would be unwieldy. A well-made petty in a premium line is also often the most personal knife in a collection: light, precise, and used constantly. The TOJIRO ATELIER CLASSIC brings the same hammer-forged craftsmanship that defines the series to this 150mm format, produced by Tomo Matsumura and his crew inside the TOJIRO factory in Sanjo City. This is not a production knife wearing an ATELIER label - it is hand-forged by a small team who know the difference.

    The construction mirrors the rest of the ATELIER CLASSIC line: VG-10 stainless steel core in a San Mai hammer-forged build, clad in suminagashi (flowing water Damascus) cladding that produces the layered visual pattern across the blade road. At 2.6 oz and 31mm of blade height this is a genuinely light, narrow petty - the kind that disappears in the hand and lets you feel exactly what the tip is doing. HRC 61 gives it meaningful edge retention for a stainless knife, and VG-10 is well understood on water stones. The ebony octagonal handle with buffalo horn ferrule is a refined combination - notably different from the cedar handle on the gyuto, and worth seeing in the product photos before ordering.


    Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-petty-150mm-vg-10-5.png&&&0&&&||&&&@@@ toatcldasa17&&&TA-S170&&&TOJIRO ATELIER CLASSIC Damascus Santoku 170mm&&&Discover the harmony of design and utility with the TOJIRO ATELIER CLASSIC Santoku. Expertly handcrafted by Matsumura-san and his team in Sanjo City, this versatile all-purpose knife features a VG10 stainless steel core for outstanding edge retention, wrapped in a refined nashiji Damascus cladding. Built for precision and balance, the Santoku excels at slicing, dicing, and chopping with ease. Whether you're prepping vegetables, proteins, or herbs, this knife brings elegance and performance to every task in the kitchen.

  • Maker: TOJIRO
  • Blacksmith: Tomo Matsumura
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Weight: 6.7 oz (188 g)
  • Blade Length: 175 mm
  • Total Length: 304 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus and Nashiji
  • Handle: Reinforced Laminated Micarta
  • Edge: Double Bevel 50/50&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-santoku-170mm-51.png&&&0&&&||&&&||&&&||@@@ tobavg2pcset&&&TBS-210&&&TOJIRO BASIC 2pc Set&&&The TOJIRO BASIC 2-Piece Set pairs a versatile 200mm gyuto with a nimble 135mm petty, giving you a complete foundation for everyday kitchen work. These knives are engineered with a well-balanced blade thickness that delivers excellent control, smooth cutting feel, and easy maneuverability. Built with TOJIRO’s proven VG10 core steel, they offer impressive sharpness and edge retention while remaining approachable and easy to maintain.

    Both knives feature san mai construction with a VG10 cutting core clad in 13 chrome stainless steel for added durability and corrosion resistance. The convex grind helps support the edge and improves cutting performance, while the half-blasted finish gives the blades a clean, refined look. Handles are reinforced black pakka wood in a classic three-rivet Western style, offering a secure, comfortable grip. This set is an outstanding value for home cooks looking to step into high-performance Japanese cutlery.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC
  • Location: Sanjo City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: 13 Chrome Stainless Steel
  • Finish: Kasumi, Sand Blasted Blade Road
  • Edge Grind: Double Bevel 50/50
  • Handle: Reinforced Black Pakka Wood, 3 Rivet
  • Handle Style: Yo (Western Style)

    Gyuto 200mm

  • Weight: 4.3 oz (124 g)
  • Blade Length: 200 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm

    Petty 135mm

  • Weight: 2.2 oz (70 g)
  • Blade Length: 138 mm
  • Total Length: 243 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm&&&&&&116&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-2pc-set-59.png&&&4&&&||&&&||&&&||@@@ tojirodamascus1&&&F-332&&&TOJIRO BASIC DAMASCUS Gyuto 180mm&&&There are few knives that match the value of the TOJIRO BASIC DAMASCUS series, combining excellent craftsmanship with high-performance materials at an accessible price. Featuring a VG10 stainless steel core clad in multiple layers of softer stainless steel, these blades take a very sharp edge and hold it well through extended use. The Damascus finish gives each knife a unique look while adding durability and resistance to corrosion.

    The 180mm gyuto is a versatile, easy-to-handle size that works especially well in tighter spaces or for those who prefer a more nimble feel. It handles a wide range of kitchen tasks including chopping, slicing, and detail work, while still being capable of processing proteins like poultry and fish. The blade features a slightly more complex grind with a visible secondary bevel, offering a different cutting feel compared to thinner, more uniform grinds.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC DAMASCUS
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bolsterless

  • Weight: 5.5 oz (156 g)
  • Blade Length: 182 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-gyuto-180mm-34.png&&&0&&&||&&&||&&&||@@@ tojirodamascus&&&F-330-Nakiri&&&TOJIRO BASIC DAMASCUS Nakiri 165mm&&&The TOJIRO BASIC DAMASCUS Nakiri 165mm combines excellent grind quality, well-treated VG10 stainless steel, and an eye-catching suminagashi finish into a knife that delivers outstanding performance for the price. The VG10 core takes a sharp, refined edge and holds it well, while the stainless Damascus cladding adds durability along with a distinctive layered look.

    This 165mm nakiri is a highly effective vegetable knife, blending elements of a traditional usuba and a small cleaver. The tall blade and flat edge profile make it ideal for chopping, push cutting, and processing larger volumes of produce with ease. It’s also versatile enough to handle many general kitchen tasks, making it a popular and accessible choice for home cooks.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC DAMASCUS
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bolsterless

  • Weight: 6.3 oz (178 g)
  • Blade Length: 165 mm
  • Total Length: 294 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-nakiri-165mm-13.png&&&0&&&||&&&||&&&||@@@ todape13&&&F-333&&&TOJIRO BASIC DAMASCUS Petty 135mm&&&The TOJIRO BASIC DAMASCUS Petty 135mm delivers an impressive blend of performance, durability, and visual appeal at a very approachable price point. Featuring a VG10 stainless steel core with excellent heat treatment, this knife takes a keen edge and holds it well through extended use. The stainless Damascus cladding adds both strength and a striking layered finish, making it a standout in its class.

    With its compact size and thin grind, this petty is ideal for detail work, trimming, and smaller prep tasks both on the board and in hand. It feels nimble and responsive while still offering enough rigidity for clean, controlled cuts. For those looking to step into Japanese knives with added style, this line offers exceptional value and performance.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC DAMASCUS
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bolsterless

  • Weight: 2.7 oz (76 g)
  • Blade Length: 138 mm
  • Total Length: 248 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&83&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-petty-135mm-34.png&&&0&&&||&&&||&&&||@@@ todasa17&&&F-331&&&TOJIRO BASIC DAMASCUS Santoku 170mm&&&The TOJIRO BASIC DAMASCUS Santoku 170mm offers an excellent balance of performance, durability, and visual appeal at a very accessible price. The VG10 stainless steel core is expertly heat treated to take a sharp, refined edge and hold it well, while the stainless Damascus cladding adds strength along with an attractive suminagashi finish.

    Santoku knives are known for their versatility, combining elements of a gyuto and nakiri into a highly practical all-purpose blade. This 170mm version excels at vegetable prep while also handling proteins and everyday kitchen tasks with ease. Its approachable size and profile make it a favorite choice for home cooks looking for a dependable, easy-to-use knife.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC DAMASCUS
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bolsterless
  • Weight: 5.6 oz (160 g)
  • Blade Length: 170 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-santoku-170mm-34.png&&&0&&&||&&&||&&&||@@@ tobavggy20&&&F-317&&&TOJIRO BASIC Gyuto 200mm&&&The TOJIRO BASIC Gyuto 200mm is designed with an ideal blade thickness for excellent control, smooth cutting feel, and easy handling. It brings true Japanese knife performance into the home kitchen with a clean, timeless design. The VG10 core steel delivers impressive sharpness and long edge life, making this a dependable daily-use knife that performs well above its price point.

    The blade features san mai construction with a VG10 core clad in 13 chrome stainless steel for durability and corrosion resistance. A subtle convex grind supports the edge and improves cutting performance, while the sandblasted kasumi finish gives the blade a refined, understated look. The reinforced black pakka wood handle with three rivets offers a secure, comfortable grip in a familiar Western style.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC
  • Location: Sanjo City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: 13 Chrome Stainless Steel
  • Finish: Kasumi, Sand Blasted Blade Road
  • Edge Grind: Double Bevel 50/50
  • Handle: Reinforced Black Pakka Wood, 3 Rivet
  • Handle Style: Yo (Western Style)

  • Weight: 4.3 oz (124 g)
  • Blade Length: 200 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-gyuto-200mm-243.png&&&0&&&||&&&||&&&||@@@ todpvgna16&&&F-315&&&TOJIRO BASIC Nakiri 170mm&&&We are consistently impressed that TOJIRO can deliver this level of fit, finish, and performance using VG10 steel at such an accessible price point. VG10 is one of the most trusted stainless steels in kitchen cutlery, known for its excellent edge retention, toughness, and corrosion resistance. The VG10 core is clad in softer 13 chrome stainless steel, which improves durability and makes sharpening easier while supporting the cutting edge.

    The nakiri is a traditional Japanese vegetable knife designed for efficient prep work. Its taller blade and flat edge profile make it ideal for chopping and push cutting, offering great stability and clean, precise cuts through vegetables and fruits. The thin grind helps the knife move easily through dense produce while maintaining good control on the board.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Cladding: 13 Chrome Stainless Steel
  • Edge Grind: Double Bevel 50/50
  • Handle: Reinforced Black Pakka Wood

  • Weight: 4.2 oz (120 g)
  • Blade Length: 170 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-nakiri-165mm-92.png&&&5&&&||&&&||&&&||@@@ todpvgpe131&&&F-318&&&TOJIRO BASIC Petty 135mm&&&The TOJIRO BASIC Petty 135mm is built with a longer tang and three stainless steel rivets for added strength and durability. It uses the same VG10 core steel found in TOJIRO’s higher-end lines, clad in 13 chrome stainless steel for easy maintenance and corrosion resistance. The grind and thickness are tuned for home use, offering a great balance of cutting performance, durability, and ease of sharpening at an excellent price.

    With a 135mm blade length, this petty sits right in the sweet spot for versatility. It handles both board work and in-hand tasks with ease, making it ideal for trimming, slicing, and detail work. The blade has a nice, sturdy feel and moves cleanly through herbs, fruits, and smaller ingredients while still offering good control for more precise cuts.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Cladding: 13 Chrome Stainless Steel
  • Handle: Reinforced Black Pakka Wood
  • Handle Style: Yo (Western Style)

  • Weight: 2.2 oz (70 g)
  • Blade Length: 138 mm
  • Total Length: 243 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm&&&&&&53&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-petty-135mm-55.png&&&0&&&||&&&||&&&||@@@ todpvgna161&&&F-316&&&TOJIRO BASIC Santoku 165mm&&&The TOJIRO BASIC Santoku 165mm is a lightweight, easy-to-use knife designed with home cooks in mind. Built with a thin blade and simple, durable handle, it offers excellent maneuverability and control on the board. The VG10 core steel delivers impressive sharpness and edge retention, while the stainless cladding keeps maintenance simple and worry-free.

    Santoku knives are known for their versatility, and this one excels at slicing, dicing, and chopping vegetables, proteins, and herbs. The flatter edge profile supports clean push cutting, while the compact blade length makes it comfortable for everyday kitchen tasks. It’s an ideal entry point into Japanese cutlery and a great value for cooks looking for high performance at an accessible price.

    Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.

  • Brand: TOJIRO
  • Series: BASIC
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Cladding: 13 Chrome Stainless Steel
  • Edge Grind: Double Bevel 50/50
  • Handle: Reinforced Black Pakka Wood
  • Handle Style: Yo (Western Style)
  • Knife Type: Santoku

  • Weight: 4.4 oz (124 g)
  • Blade Length: 165 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@ tobrkn&&&F-737&&&TOJIRO Bread Knife 240mm&&&This knife is in high demand. Limit 2 per customer.

    The Tojiro Bread Knife is one of the best bargains we carry. Made in Japan with a thin stamped mono steel blade, it glides through crusty artisan loaves, soft sandwich bread, bagels, and pastries with impressively clean cuts. The single-sided scalloped edge bites easily without crushing the loaf, so you get neat slices with less tearing, less crumbling, and a lot less frustration.

    This is a simple knife done very well. The full tang construction gives it good balance and strength, while the composite wood handle with three stainless rivets feels secure and comfortable in the hand. The scalloped edge stays useful for a long time, making this an easy, affordable choice for anyone who wants a dedicated bread knife that performs far above its price point.

    Care Instructions: Hand wash only and dry thoroughly after use. Do not cut on glass, stone, or metal surfaces. Avoid twisting the blade in hard crusts or frozen foods. Store in a knife block, edge guard, or on a magnetic rack to help protect the scalloped edge.

  • Maker: Tojiro
  • Location: Sanjo City, Japan
  • Construction: Mono Steel, Stamped
  • Steel: Stainless Steel
  • Edge: Single-Sided Scalloped
  • Tang: Full Tang
  • Handle: Composite Wood
  • Rivets: 3 Stainless
  • Weight: 3.7 oz (105 g)
  • Blade Length: 240 mm
  • Total Length: 380 mm&&&&&&38&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knife-240mm-117.png&&&5&&&||&&&||&&&||@@@ tojiroknifebag&&&F-359WHITE&&&TOJIRO Canvas Knife Bag White&&&The Tojiro canvas knife roll is a simple, practical solution for safely transporting your essential knives to work or school. Lightweight and compact, it holds your core tools without unnecessary bulk, making it a great everyday carry option for cooks who want something reliable and easy to manage. Its no-frills design focuses on function, giving you exactly what you need without overcomplication.

    One of the standout advantages of this knife roll is how easy it is to clean. You can toss it in the wash with a bit of bleach, and it comes out sanitized and ready to use again—ideal for maintaining a clean and professional setup. As with any soft knife roll, we strongly recommend using blade guards to protect your edges and prevent damage during transport.

    Care Instructions: Machine washable. Air dry recommended. Use blade guards to protect knife edges and prevent accidental damage to the roll.

  • Size: 545 × 440 mm
  • Weight: 235g (8.3 oz)
  • Capacity: 5 knives
  • 4 Pockets: 63mm wide × 240mm long
  • 1 Pocket: 16mm wide × 240mm long
  • Maximum Knife Blade Length: 24 cm
  • Material: Canvas
  • Made in Japan

    Customer Feedback Summary: Customers describe this knife roll as compact, practical, and well-suited for carrying a small, focused kit. Many appreciate its lightweight design and how neatly it keeps knives and tools organized. Users note that while it’s a smaller roll, it comfortably fits typical kitchen knives and even a honing rod, depending on size. Longer knives can fit with some limitations depending on handle style and whether a saya or blade guard is used. Overall, it’s regarded as a dependable, no-frills option that does exactly what it’s designed to do.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-canvas-knife-bag-white-123.png&&&5&&&||&&&||&&&@@@ tochsaknbl&&&FC-621&&&TOJIRO Children's Santoku Knife Blue&&&We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.

  • Weight: 2.5 oz (70 g)
  • Blade Length: 117 mm
  • Overall Length: 224 mm
  • Blade Thickness at Heel: 1.4 mm
  • Blade Height at Heel: 40.5 mm

    &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-blue-278.png&&&0&&&||&&&||&&&||@@@ tochsakn&&&FC-620&&&TOJIRO Children's Santoku Knife Pink&&&We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.

  • Weight: 2.5 oz (70 g)
  • Blade Length: 117 mm
  • Overall Length: 224 mm
  • Blade Thickness at Heel: 1.4 mm
  • Blade Height at Heel: 40.5 mm

    &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-pink-279.png&&&5&&&||&&&||&&&||@@@ tojiro3pcset&&&DPGiftsetA&&&TOJIRO CLASSIC 3pc Set&&&TOJIRO has been producing some of the most respected entry-level Japanese kitchen knives in the world from their facility in Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — is the range that has converted more cooks from Western to Japanese knives than perhaps any other. The knives are completely unchanged from the DP line. Only the name is new.

    This 3-piece set is our best-selling knife set and it is easy to understand why. The combination of an 80mm paring knife, 150mm utility knife, and 210mm gyuto covers the full range of daily kitchen tasks from peeling and detail work to slicing proteins and full meal prep. Every knife in the set features a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for toughness and easy sharpening. The black micarta handles are durable, comfortable, and built to last. Fit and finish are consistently high across the line, and the balance of each knife makes them a pleasure to use whether you are new to Japanese cutlery or a seasoned cook looking for dependable everyday tools.

    What Customers Are Saying:
    Customers consistently rate this set among the best value purchases they have made in the kitchen. They praise the out-of-the-box sharpness, the excellent balance, and how well the knives hold up over years of daily use. It is a recurring gift recommendation and a trusted first set for culinary students and serious home cooks alike.

    Care Instructions:
    Hand wash and dry all knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.

    &&&&&&301&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-3pc-set-305.png&&&5&&&||&&&||&&&||@@@ todppekn70&&&F-799&&&TOJIRO CLASSIC Bird's Beak Paring 70mm&&&TOJIRO knives come from Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — has earned its reputation as one of the finest value propositions in Japanese cutlery through decades of consistent quality and performance. The knives are unchanged from the DP line. Only the name is new.

    The CLASSIC Bird's Beak Paring Knife 70mm is a specialty tool beloved by professional cooks trained in classical French technique. The curved blade is purpose-built for tourneing vegetables — the technique of cutting root vegetables into elegant seven-sided football shapes that is a staple of French cuisine — and for in-hand peeling work where the curve of the blade follows the contour of the ingredient naturally. At just 70mm and 1.9 oz it is the lightest knife in the line and nearly fatigue-free through prolonged detail work. The asymmetric grind — flat on the left, convex on the right — produces an exceptionally sharp edge that guides true and releases peeled matter cleanly. The black micarta handle is perfectly sized and flush throughout.

    Care Instructions:
    VG-10 stainless is low maintenance. Hand wash and dry promptly after use and avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge.

    &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bird-s-beak-paring-70mm-152.png&&&5&&&||&&&||&&&||@@@ topakn12&&&F-802&&&TOJIRO CLASSIC Boning/Utility 150mm&&&TOJIRO has established a benchmark for value-oriented Japanese kitchen knives from their facility in Sanjo City, Japan. The CLASSIC line — formerly known as the TOJIRO DP — is the range that set that standard. The knives are completely unchanged from the DP line. Only the name is new. If you have been researching the TOJIRO DP utility knife, this is the same knife.

    The CLASSIC Boning and Utility Knife 150mm is one of the more versatile knives in the line. Its compact 152mm blade and slim 30mm height make it approachable and easy to control for cooks of any skill level, while the thin spine and convex grind give it the agility to handle filleting smaller fish, breaking down chicken with proper technique, peeling, and a wide range of smaller prep tasks. It is the kind of knife that earns a permanent spot on the cutting board as a go-to for tasks the gyuto is too large for and the petty is too short for. The VG-10 stainless core delivers excellent sharpness and edge retention, and the black micarta handle is durable and comfortable.

    Care Instructions:
    VG-10 stainless is low maintenance, but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on large bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.

  • Brand: TOJIRO
  • Series: CLASSIC (formerly DP)
  • Location: Sanjo City, Japan
  • Construction: San Mai, Stamped
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless Steel
  • Edge Grind: Even, Convex
  • Handle: Western (Yo)
  • Scales: Black Micarta
  • Weight: 3.0 oz (86 g)
  • Blade Length: 152 mm
  • Total Length: 265 mm
  • Spine Thickness at Heel: 1.5 mm
  • Blade Height: 30 mm&&&&&&91&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-boning-utility-150mm-205.png&&&5&&&||&&&@@@ todpbu16&&&F-795&&&TOJIRO CLASSIC Bunka 160mm&&&TOJIRO produces an extraordinarily wide range of Japanese kitchen knives from their facility in Sanjo City, Japan, and the CLASSIC line — formerly known as the Tojiro DP — sits at the heart of what has made the brand so beloved for so long. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP bunka, this is the same knife.

    The CLASSIC Bunka 160mm is a distinctive and versatile knife that TOJIRO classifies as a kiritsuke but most cooks will recognize as a bunka — a compact, tall-ish blade with a fine reverse tanto tip that excels at vegetables, proteins, and detailed work in equal measure. The VG-10 stainless steel core is heat-treated for an outstanding balance of sharpness and edge retention, while the softer stainless cladding adds structural support and makes sharpening easy. The blade has a slight belly that allows for some rocking technique alongside the push and chop cuts most associated with the bunka format. The super-fine tip gets into tight spaces and handles detail work beautifully. The black micarta handle is comfortable and built to last. Please note that our sayas do not fit this knife — we recommend the blade guard instead.

    Care Instructions:
    VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.

    &&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bunka-160mm-203.png&&&5&&&||&&&||&&&||@@@ todpgiset&&&DP-Giftset-D&&&TOJIRO CLASSIC Gift Set&&&TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City, Japan for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the most trusted and widely recommended introductions to serious Japanese cutlery. The knives are completely unchanged from the DP line that earned the brand its reputation. Only the name is new.

    This gift set brings together three of the most popular and practical knife sizes in the CLASSIC line — a 120mm petty for detail work and smaller tasks, a 170mm santoku for all-purpose everyday prep, and a 210mm gyuto as the primary chef knife for the full range of kitchen cutting. Every knife features a VG-10 stainless steel core for exceptional sharpness and edge retention, clad in softer stainless steel for added toughness and easy sharpening. The handles are made from black micarta with a full tang and three rivets — durable, hygienic, and comfortable through long prep sessions. This is a thoughtful and practical gift for any serious home cook or culinary student.

    What Customers Are Saying:
    Customers consistently praise this set for its out-of-the-box sharpness, excellent fit and finish, and the immediate improvement it brings to everyday kitchen tasks. It is a popular gift choice precisely because it covers so much ground in one package without compromise on quality.

    Care Instructions:
    Hand wash and dry all knives promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly to maintain peak performance.

    &&&&&&334&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gift-set-216.png&&&0&&&||&&&||&&&||@@@ todpbokn15&&&F-827&&&TOJIRO CLASSIC Gokujo Boning 150mm&&&TOJIRO has spent decades building one of the most trusted lines of accessible Japanese kitchen knives in the world, and the CLASSIC series — formerly known as the Tojiro DP — is the heart of that legacy. The knives are completely unchanged from the DP line. Only the name is new. If you have been researching the Tojiro DP gokujo, this is the same knife.

    The gokujo is a Japanese fillet and boning knife with a profile similar to a Western boning knife — a familiar shape for most cooks, but built with VG-10 stainless steel and TOJIRO precision. The accentuated curve of the 150mm blade makes it particularly well suited to filleting smaller fish like trout, snapper, and striped bass, as well as boning work that requires a thin, dexterous blade rather than the heft of a honesuki. The VG-10 core is heat-treated for exceptional sharpness and edge retention, and the black micarta handle is durable and comfortable through extended use. Fit and finish are excellent throughout, with a beautifully integrated bolster and flush rivets.

    Care Instructions:
    VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on large bones or frozen foods. Sharpen on quality water stones to maintain the fine edge and hone regularly between sharpenings.

    &&&&&&189&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gokujo-boning-150mm-370.png&&&4.5&&&||&&&||&&&||@@@ todpchkn18&&&F-807&&&TOJIRO CLASSIC Gyuto 180mm&&&TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the best introductions to serious Japanese cutlery available at any price. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP 180mm gyuto, this is the same knife.

    The CLASSIC Gyuto 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. At 183mm with a 44mm blade height it is considered compact by Japanese gyuto standards but sits right in the sweet spot for cooks who prefer shorter blades, work in tighter spaces, or are transitioning from a standard Western chef knife. The convex grind aids food separation, the tapered spine keeps the knife light and nimble, and the bolster curves smoothly into the blade for comfort in both pinch and racquet grip. The black micarta handle is durable and built to withstand the demands of a professional kitchen.

    Care Instructions:
    VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.

    &&&&&&122&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-180mm-465.png&&&4.5&&&||&&&||&&&||@@@ toclgy18usan&&&F-807Second&&&TOJIRO CLASSIC Gyuto 180mm - Used and Returned&&&This gyuto was used and returned to us. We have applied our finish sharpening service to the gyuto and are now offering it for sale at a discount.

    TOJIRO has been producing world-class Japanese kitchen knives in Sanjo City for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the best introductions to serious Japanese cutlery available at any price. The knives are identical to the DP line. Only the name has changed. If you have been researching the Tojiro DP 180mm gyuto, this is the same knife.

    The CLASSIC Gyuto 180mm is built around a VG-10 stainless steel core, carefully heat-treated for an excellent balance of sharpness, edge retention, and durability. At 183mm with a 44mm blade height it is considered compact by Japanese gyuto standards but sits right in the sweet spot for cooks who prefer shorter blades, work in tighter spaces, or are transitioning from a standard Western chef knife. The convex grind aids food separation, the tapered spine keeps the knife light and nimble, and the bolster curves smoothly into the blade for comfort in both pinch and racquet grip. The black micarta handle is durable and built to withstand the demands of a professional kitchen.

    Care Instructions:
    VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.

    &&&&&&122&&&97&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-classic-gyuto-180mm-used-and-returned-29.png&&&0&&&||&&&||&&&@@@ tojiro-dp-f-8081&&&F-808&&&TOJIRO CLASSIC Gyuto 210mm&&&TOJIRO has been producing high-performance Japanese kitchen knives in Sanjo City, Japan for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the most respected entry points into serious Japanese cutlery anywhere in the world. The knives are unchanged from the DP line that built the brand its reputation. Only the name is new. If you have been researching the Tojiro DP F-808, this is the same knife.

    The CLASSIC Gyuto 210mm is built around a VG-10 stainless steel core, carefully heat-treated for an exceptional balance of sharpness, edge retention, and durability. The softer stainless cladding adds structural support, improves toughness, and makes sharpening on water stones a genuinely easy experience. A subtle convex grind aids food separation and keeps the knife gliding through ingredients with minimal resistance. At just over 210mm with a 44mm blade height, this gyuto handles the full range of kitchen tasks — from fine vegetable work to breaking down proteins — and transitions naturally for cooks coming from 8 to 9 inch Western chef knives. The black micarta handle is durable, comfortable, and secured to a full stainless tang with three stainless rivets.

    What Customers Are Saying:
    Few knives at any price generate the kind of loyalty this one does. Home cooks reach for it daily for years without complaint. Professional cooks and culinary students call it the best bang for the buck they have found. Knife sharpeners who handle hundreds of blades consistently rate the VG-10 treatment as exceptional for the price. Customers who switch from German steel describe it as a revelation — faster prep, less fatigue, and edges that stay sharper longer. It is a go-to gift recommendation, a trusted workhorse in busy kitchens, and for many people the knife that started a lifelong appreciation for Japanese cutlery.

    Care Instructions:
    VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.