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&&&||&&&||&&&@@@ sarurure120g&&&2KRustRemover&&&2,000 Grit Rust Remover Block (Green)&&&This is a nice little block that works extremely well at taking off rust from carbon steel knives. This particular one is about 2K grit. We recommend soaking the block for about 5 minutes before use and using light pressure with consistent back and forth strokes to clean up your knives. It's quick and easy to use.&&&&&&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-103.png&&&4.5&&&||&&&||&&&||@@@ 3krurebl&&&3KRustRemover&&&3,000 Grit Rust Remover Block (Brown)&&&This rust remover is small and is about 3K grit. It works well at cleaning off surface rust from knives and other metal objects. If you soak them and use light pressure, they give a very nice finish on the carbon knives I've used. I love mine since it's so easy and time efficient.&&&&&&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&&&30x Jewelers Loupe w/LED. This one gives nice clear viewing of your edges and comes in handy for other things as well. &&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/30x-jewelers-loupe-w-led-61.png&&&4.5&&&||&&&||&&&||@@@ 3x8stropplate&&&3X8SmallPlate&&&3x8" Strop Plate&&&3x8" Strop Plate. This plate is made out of powder coated steel and provides a solid surface that is designed to work with our strops that all have magnetic backing on the. The plate also has some rubber feet attached to the bottom to give a little elevation and traction when stropping on your counter or bench. &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-166.png&&&5&&&||&&&||&&&||@@@ 3xstplde&&&3X8SmallPlateSecond&&&3x8" Strop Plate - Dented&&&This strop plate has a small dent along the right side of the plate that is visible in the picture. This dent will not affect the usage of the plate.

3x8" Strop Plate. This plate is made out of powder coated steel and provides a solid surface that is designed to work with our strops that all have magnetic backing on the. The plate also has some rubber feet attached to the bottom to give a little elevation and traction when stropping on your counter or bench. &&&&&&25&&&20&&&https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-dented-23.png&&&0&&&||&&&||&&&@@@ 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&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5pc-richmond-strop-kit-w-3-x-11-99.png&&&5&&&||&&&||&&&@@@ ck80grdipl&&&BIG80DiamondPlate&&&80 Grit Diamond Flattening Plate 3"x8"&&&Introducing the new CKTG 80 Grit Diamond Plate. This plate will make short work of stone flattening and metal removal. Very good tool for flattening low grit stones and very inexpensive for what you get.&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-grit-diamond-flattening-plate-3-x8-101.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 &&&Adjustable Waterstone Sink Bridge will allow you to sharpen your knives over your sink for easy cleanup. The stone holder is adjustable to fit most sinks and also adjusts easily to accommodate different-sized stones.

    The solid rubber bumpers hold the Sink Bridge in place, and the unit can adjust from 6 3/4 to 17 3/4" long. It also can be used on a counter as a stone holder if you need to use it without suspend it over a sink. &&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/adjustable-waterstone-sink-bridge-109.png&&&5&&&||&&&||&&&||@@@ angust&&&AngleStars&&&Angle Guide Stars&&&Angle Guide Stars are easy to use and have different angles between 13 degrees and 25 degrees, Simply put the star on the stone and place your knife on the star to get the correct angle.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-40.png&&&0&&&||&&&||&&&||@@@ anasbu17&&&AAS-B170&&&Anryu AS 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 new range of Aogami Super knives is another testament to his skills as a knife maker. Aogami Super is one of the most popular high carbon steel alloys used in the making of Japanese knives. It possesses very high edge retention and fine edge capabilities. While wear resistance is average, it is quite easy to sharpen. It is a very reactive steel so wiping down and drying should be done after every use. The inner core of AS is clad in the san-mai style, with a softer stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain.

    The cladding is left with the forger’s carbon scale (kurouchi) and is then given a great looking hammered (tsuchime) finish. These two processes can reduce food stickage with certain products. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.

    Bunkas 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.

  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Octagonal Maple
  • Ferrule: Black Pakka Wood
  • Weight: 5.4 oz (154 g)
  • Edge Length: 174 mm
  • Total Length: 323 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-bunka-170mm-238.png&&&5&&&||&&&||&&&@@@ anasgy21&&&AAS-G210&&&Anryu AS Gyuto 210mm&&&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.

    These fine knives are made from the super steel knowns as AS, or Aogami Super. AS is a great steel for making knives as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen. AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat “softer” or more ductile which further protects the inner cutting core.

    The Anryu AS Gyuto 210mm is an average length knife capable of taking on almost any ingredient. It is a compact blade that will find favor with most home users and professionals working in tighter environments. It features a nice length flat heel which transitions to a gentle curved belly. It should please users of all styles of cutting techniques.

  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Octagonal Maple
  • Ferrule: Black Pakka Wood
  • Weight: 5.8 oz (164 g)
  • Edge Length: 213 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 48 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-210mm-244.png&&&0&&&||&&&||&&&||@@@ anasgy24&&&AAS-G240&&&Anryu AS Gyuto 240mm&&&These exceptional knives are crafted using Aogami Super (AS) steel, renowned for its outstanding edge retention and ease of sharpening. Among the Blue Paper steels, AS has the highest carbon and chromium content, giving it superior hardness and slightly better corrosion resistance. To further enhance durability and reduce maintenance, the AS core is clad in a softer, more ductile stainless steel, offering added protection while retaining excellent cutting performance.

    The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.

  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Octagonal Maple
  • Ferrule: Black Pakka Wood
  • Weight: 6.6 oz (188 g)
  • Edge Length: 243 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-240mm-294.png&&&0&&&||&&&||&&&||@@@ anasna16&&&AAS-N165&&&Anryu AS 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.

    This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.

    The Anryu AS nakiri is a pretty standard size for this style blade. It has a comfortable height of 52mm coupled to a blade length of 165mm. The edge has a nice gentle belly that will be especially appreciated by rocking style users.

    The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.

  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Octagonal Maple
  • Ferrule: Black Pakka Wood
  • Weight: 5.1 oz (144 g)
  • Edge Length: 161 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 51 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-nakiri-165mm-273.png&&&5&&&||&&&||&&&||@@@ anaspe12&&&AAS-P120&&&Anryu AS Petty 120mm&&&Master blacksmith Katsushige Anryu has passed the hammer to his skilled apprentice, Ikeda san, who now leads Anryu Hamono with the same dedication to craftsmanship and tradition.

    This knife is part of a new line crafted by Ikeda san under the Anryu name, and it showcases the exceptional qualities of Aogami Super (AS) steel. AS is the highest-performing of the Hitachi Blue Paper steels, offering incredible edge retention and excellent sharpening ease. It features elevated levels of carbon and chromium, which not only boost hardness but also add a bit of corrosion resistance—something not often found in traditional carbon steels.

    The AS core is clad in a soft stainless steel using the san-mai method, providing added protection and making maintenance more manageable. A rustic kurouchi finish adds to the character of the blade while also helping to resist oxidation. The knife is paired with a refined octagonal walnut handle and black pakka wood ferrule, offering a comfortable grip with a touch of elegance.

    This 120mm petty is the perfect utility knife for detailed tasks—ideal for trimming, peeling, and slicing small ingredients with surgical precision.

  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super (AS)
  • Cladding: Stainless
  • Finish: Kurouchi
  • HRC: 61–62
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 2.4 oz (68 g)
  • Edge Length: 120 mm
  • Total Length: 245 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 29 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-120mm-179.png&&&0&&&||&&&||&&&@@@ anaspe15&&&AAS-P150&&&Anryu AS 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.

    This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.

    The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.

  • Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Octagonal Maple
  • Ferrule: Black Pakka Wood
  • Weight: 2.9 oz (84 g)
  • Edge Length: 149 mm
  • Total Length: 278 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 34 mm &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-150mm-265.png&&&0&&&||&&&||&&&||@@@ anassa17&&&AAS-S170&&&Anryu AS Santoku 170mm&&&The latest addition to Anryu AS line is the Santoku 170mm, crafted by the renowned Anryu Hamono. Katsushige Anryu is a founder of the Takefu Knife Village in Echizen, Japan, and has passed on his business to his apprentice, Ikeda-san.

    The blade features Aogami Super steel known for its wear resistance, excellent edge retention, and easy sharpening. The AS core is clad in a softer stainless steel for added strength and protection against corrosion. The blade has a thin heel and a standard santoku design with a sheep's foot tip and curved belly. The handle is made of octagonal rosewood and black pakka wood, complementing the knife's overall design. As with all Ikeda-san's knives, it has a well-executed grind and is of high standard in fit and finish. However, the reactive AS core edge requires proper care and maintenance after each use.

  • Blacksmith: Ikeda-san
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 61-62
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.0 oz (140 g)
  • Edge Length: 169 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm&&&&&&170&&&&&&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: 4.6oz
  • Blade Length: 170mm
  • Spine Thickness at Base: 3.3
  • Blade Height: 46mm&&&&&&145&&&&&&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 adroit 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 shot)
  • Weight: 4.6 oz (130 g)
  • Edge Length: 183 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 4.0 mm
  • Blade Height: 46.3 mm&&&&&&160&&&&&&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)
  • Edge 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 shot)
  • Weight: 6.8 oz (194 g)
  • Edge Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 4.6 mm
  • Blade Height: 51.5 mm

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-240mm-215.png&&&4.5&&&||&&&||&&&||@@@ anbl2haho15&&&AnryuAOHonesuki&&&Anryu Blue #2 Hammered Honesuki 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 honesuki is a Japanese version of a boning knife. It is quite different from a Western boning knife. This is mainly due to its triangular shape and the fact that it is a very stiff blade with very little flex. The honesuki works very well for deboning all kinds of proteins including poultry and typically has an asymmetrical edge. However, this knife is ground on both sides with a symmetrical 50/50 edge. Be warned that while it is a boning knife, it is not meant to cut through bones. It is made 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. Comes with a very nice oval rosewood and pakka wood handle.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless, Hammered
  • Edge Steel: Blue #2
  • HRC: 62
  • Edge Grind: Even
  • Weight: 4.4 ounces
  • Blade Length: 157 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 42.3 mm
  • Handle: Oval Rosewood
  • Ferrule: Black Pakka Wood&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-honesuki-150mm-195.png&&&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)
  • Edge Length: 160 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height: 50.8 mm

    &&&&&&145&&&&&&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)
  • Edge 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.&&&&&&115&&&&&&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)
  • Edge 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.&&&&&&135&&&&&&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&&&&&&110&&&&&&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 a 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
  • Weight: 5.2 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 320 mm (12.5")
  • Thickness at Heel: 3.1 mm
  • Blade Height: 46.6 mm

    &&&&&&145&&&&&&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 amidst 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
  • Weight: 6.3 oz (180 g)
  • Edge Length of Blade: 264 mm
  • Total Length: 422 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 40 mm&&&&&&240&&&&&&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)
  • Edge Length: 174 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 47.6 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 of 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)
  • Edge Length: 217 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 47.8 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-gyuto-210mm-257.png&&&5&&&||&&&||&&&||@@@ kaankusugy24&&&AnryuShiro-Gyuto240&&&Anryu Kurouchi Damascus Gyuto 240mm&&&This Anryu Kurouchi Damascus blade features a rounded choil which makes for a very comfortable pinch grip area. It has a nicely curved profile which does not have much of a flat area. This is a great choice for push or rock cutting styles. The blade is a dream to sharpen to a razor like edge. It is coupled to a nicely finished oval rosewood hand with black pakka wood ferrule.

    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
  • Cladding: Damascus
  • Finish: Kurouchi
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 7.6 ounces
  • Blade Length: 242 mm (9.5")
  • Total Length: 400 mm (15.75")
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 51.6 mm
  • Video is older version&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-gyuto-240mm-171.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 ounces
  • Blade Length: 165 mm (6.5")
  • Overall Length: 307 mm (12.1")
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 51.2 mm

    &&&&&&130&&&&&&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)
  • Edge 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 gyuto knife 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)
  • Edge Length: 150 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 34mm mm

    &&&&&&110&&&&&&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)
  • Edge Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3.6 mm
  • Blade Height: 46.4 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&&&Arashiyama 1000 grit is a favorite of ours for an easy to use, affordable middle grit stone that can cut a wide variety of steels. It's a fast cutting stone that gives good feedback and can be used as your last stone for kitchen knives if you like a nice, toothy edge.

  • Size 210mm x 72mm x 25mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-122.png&&&5&&&||&&&||&&&||@@@ takenoko8000&&&Arashiyama6000x&&&Arashiyama 6K (Takenoko)&&&Arashiyama 6000x also sometimes referred to as Takenoko 8000x Water Stone. Splash and go. It's a fast cutting stone that gives good feedback and can be used as your last stone for kitchen knives.
  • Size 210mm x 72mm x 25mm

    &&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-6k-takenoko-71.png&&&5&&&||&&&||&&&||@@@ arbdpakn80&&&Artifex-Paring&&&Artifex BD1N Paring Knife 80mm&&&Coming Soon our next knife in the Artifex II BD1N lineup. Our Richmond Artifex line of knives are designed for professionals that want good steel at a reasonable price. We're using top of the line BD1N Steel with HRC of 61 and tough, durable handles made of G10 that are nearly indestructible. We're going to offer these new knives at a discount for early adopters. Prices will be good for 30 days after we release it. Stay Sharp my friends!&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-114.png&&&5&&&||&&&||&&&@@@ riariigy21&&&ARTIFEX2G210&&&Artifex II BD1N Gyuto 210mm&&&Richmond Artifex II 210mm BD1N Gyuto! It's one of our best selling knives to line cooks around the country and it has unmatched edge retention for those of you in the industry that need an affordable knife that will hold its edge through long shifts.

    So it is with some pride that we now introduce the new Richmond Artifex II knife line. Our first offering is a very useful and universally liked 210mm gyuto. The new Artifex knives continue the tradition of using tough materials that can cope with the daily routines found in the busiest kitchens. To this end, we have continued with the proven G-10 handles but now mated to a blade made from Carpenter BD1N stainless steel. The blades are made in China and we export the BD1N steel from the USA to the factory so they can make them with good steel to our specifications.

    Heat treated to HRC 63, this steel will take a nice edge and hold it exceptionally well. It is also really easy to maintain. This is perfect for the demands of pro cooks who don't have the time to constantly sharpen or wipe down their knives during their shifts. Coupled to the virtually indestructible G-10 handle scales, these knives are nearly indestructible and will provide line chefs with a comfortable, long-lasting kitchen cutter at a really attractive price.

  • Brand: Richmond
  • Line: Artifex II
  • Construction: Laser Cut, Mono Steel
  • Steel: Carpenter BD1N
  • HRC: 63
  • Weight: 6.2 oz (176 g)
  • Edge Length: 210 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height: 44.6 mm
  • Edge Grind: 50/50
  • Angle: 16 Degrees Each Side
  • Handle: Western
  • Scales: G-10&&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-ii-bd1n-gyuto-210mm-sale-164.png&&&5&&&||&&&@@@ atoma1200pad&&&AtomaBIG-1200&&&Atoma 3" x 8" Plate 1200 Grit&&&Atoma diamond plates are great no-soak, no-dish alternatives to water stones for sharpeners on the go. This 1200 grit Atoma plate can leave a toothy edge excellent for a variety of kitchen tasks. The 1200 grit edge can also be transitioned to a water stone finish then polished to any level of refinement for any number of tasks. If you're looking for a stone flattener please choose the 140 Atoma. This is much better for use with knives. Measures 210mm x 75mm.

    &&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-1200-grit-50.png&&&5&&&||&&&||&&&@@@ at14dipl&&&AtomaBIG-140&&&Atoma 3" x 8" Plate 140 Grit&&&There are a number of dilemmas a sharpener must address in selecting gear to outfit their sharpening kit. The Atoma diamond sharpening plates are a compelling answer to a number of those problems. The Atoma 140 diamond plate is made of diamond abrasive embedded in a metal pad in a dot matrix pattern which is mounted to an aluminum base. The 140 grit Atoma plate may be used as a coarse grit sharpening stone. When used on blades, the Atoma 140 removes steel aggressively to affect repairs quickly. The 140 is perhaps most often used as a flattening plate to repair and maintain dished water stones. Because of the coarseness of the abrasive and the hardness of the diamond it will abrade most any stone on the market and do so quickly. While there are other diamond abrasive plates on the market, the Atoma is noted for being extremely long lasting and thanks to the space between the diamond abrasive dots, the Atoma plates are not prone to suctioning themselves to stones the way many diamond plates will. The Atoma 140 grit plate can be renewed with an available 140 grit replacement pad which adds to the value of these plates. Measures 210mm x 75mm.

    &&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-140-grit-sale-50.png&&&5&&&||&&&||&&&@@@ atoma325400pad&&&AtomaBIG-400&&&Atoma 3" x 8" Plate 400 Grit&&&Atoma diamond plates are renowned for their long life and fast cutting properties. Some use this in progression with the 140 for stone flattening but we don't do this in our office. We flatten exclusively with the 140. This plate is reserved for work as a low grit sharpening plate. When used to sharpen and repair knives, the Atoma suffers none of the headache of soaking water stones or needing to repair stones when they become dished. This makes the Atoma ideal for users on the go or who are looking for a minimalist kit. Measures 210mm x 75mm.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-400-grit-50.png&&&5&&&||&&&||&&&@@@ atoma140&&&AtomaEP-1200&&&Atoma for Edge Pro 1200 Grit&&&This Atoma 1200 grit for the edge pro is a great way to get dead on edges with a consistent, never dish stone. It's quick, easy and produces excellent results. The plates are work exceedingly well for wear-resistant metals like ZDP-189 or M390.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-for-edge-pro-1200-grit-60.png&&&5&&&||&&&||&&&||@@@ atoma1403&&&AtomaEP-140&&&Atoma for Edge Pro 140 Grit&&&This 140 grit plate is cut to fit the Edge Pro. These plates are excellent for wear-resistant metals like ZDP-189 or M390. This grit is also great for quick stock removal for resetting bevels or tip and edge repair. They are even great for keeping your other Edge Pro water stones flat. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-for-edge-pro-140-grit-77.png&&&4.5&&&||&&&||&&&||@@@ atoma1402&&&AtomaEP-400&&&Atoma for Edge Pro 400 Grit&&&The 400 grit Atoma plate featured here leaves a nice aggressive toothy edge that has great edge retention. These stones are a bit pricey but consider that you’ll never have to flatten them and since they’re all the same thickness and will never change thickness. You will get consistent angles on your EP without having to use a stop collar/marker/angle cube when switching stones. Great for wear resistant steels.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-for-edge-pro-400-grit-61.png&&&4.5&&&||&&&||&&&||@@@ at140grdiplr&&&Thin1200Grit&&&Atoma Replacement Pads 1200&&&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-1200-48.png&&&4.5&&&||&&&||&&&@@@ 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 &&&&&&64.95&&&&&&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&&&||&&&||&&&@@@ atslpl1&&&AtomaSlurry-1200&&&Atoma Slurry Plate 1200 Grit&&&The Atoma Slurry Plate 1200 grit is a small plate attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Measures about 3" x 2".&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-1200-grit-51.png&&&5&&&||&&&||&&&||@@@ at140slpl1x2&&&AtomaSlurry-140&&&Atoma Slurry Plate 140 Grit&&&Atoma Slurry Plate 140. These are small plates attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Most Japanese water stones need a good slurry to cut effectively and this little plate will allow you to get a good mud working quickly and easily without a lot of effort. They also do not mix with the stone like many naguras so your stones will cut at the grit intended. We also use them for rounding the edges off our stones. Measures about 3" x 2".&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-140-grit-93.png&&&0&&&||&&&||&&&||@@@ atslpl400&&&AtomaSlurry-400&&&Atoma Slurry Plate 400 Grit&&&Atoma Slurry Plate 400. These are small plates attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Measures about 3" x 2".&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-400-grit-105.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.

    &&&&&&13.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-11-54.png&&&5&&&||&&&||&&&@@@ 8balsastrop&&&BalsaStrop8&&&Balsa Strop 3" x 8"&&&8" Balsa Strop. Check out the video to see a nice set you can make for yourself out of a standard universal stone holder, 8" diamond plate, and this strop.

    &&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-8-50.png&&&5&&&||&&&||&&&||@@@ bachset&&&Bamboo-Black-Box&&&Bamboo Chopstick Set&&&Made of bamboo, these nice chopsticks are 8.5 inches long and have a non-slip design. They have a classic Japanese minimalism style print at the end, smooth surface, a comfortable hand feeling and are durable and sturdy. They have unique designs and colors, come with gift box, and are a good choice for gifts or household use.

    Please don't microwave. We recommend hand washing and towel drying for long lasting use.

  • Product Name: Bamboo Chopsticks
  • Made In China with Japanese design elements.
  • Packing includes: 5 pairs of chopsticks and one box
  • Chopsticks Length: 22.5cm
  • Material: Bamboo
  • Weight: 155g&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bamboo-chopstick-set-117.png&&&0&&&||&&&||&&&@@@ bester1200&&&Bester1200WaterStone&&&Bester 1200 Grit Stone&&&Bester 1200x Water Stone. Measures 212mm x 75mm x 25mm. The Bester stones require soaking before use. The stone is slow wearing and leaves a nice finish for a medium grit stone. The Bester 1200 cuts fast and has nice feedback.

    &&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bester-1200-grit-stone-72.png&&&5&&&||&&&||&&&||@@@ 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&&&||&&&||&&&||@@@ bust3x11&&&BuffaloSTROP11&&&Buffalo Strop 3" x 11"&&&The Richmond Buffalo 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 Buffalo leather 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 sprays or 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/buffalo-strop-3-x-11-150.png&&&0&&&||&&&||&&&||@@@ 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&&&||&&&||&&&||@@@ bustforedpro&&&EPBuffaloStrop1x6&&&Buffalo Strop for Edge Pro 1" x 6" Close Out&&&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.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-for-edge-pro-1-x-6-close-out-8.png&&&0&&&||&&&||&&&@@@ bumpersticker&&&Honor&&&Bumper Sticker&&&Here's a fun way to show off your interest in knives and sharpening. Our first CKTG bumper sticker! It reads "My Knives Are Sharper Than Your Honor Student."

    We have some other good ones we came up with so if this one is popular look for more soon. Thanks to our employee Lacy for coming up with this one!&&&&&&1.49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-145.png&&&5&&&||&&&||&&&@@@ buhapakn95&&&Butch-Parer&&&Butch Harner Paring Knife 95mm&&&Butch Harner Paring Knife - 95mm

  • Steel: Carpenter CTS-XHP Steel
  • Handle: Western-style, Cocobolo Wood
  • Weight: 3.4 oz (96 g)
  • Edge Length: 93mm
  • Blade Height: 27mm
  • Total Length: 194mm

    The Carpenter CTS-XHP steel is a high-carbon, high-chromium alloy known for its excellent edge retention, corrosion resistance, and ease of sharpening. This makes it an ideal choice for a paring knife that needs to maintain a sharp edge for precision tasks.

    The cocobolo handle not only adds a beautiful aesthetic but also provides durability and comfort in hand. Cocobolo is a dense hardwood, known for its rich colors and smooth finish.

    With a total length of 194mm and a blade edge of 93mm, this paring knife is well-sized for intricate cutting tasks, such as peeling, slicing small fruits, or detailed work. The blade height of 27mm offers enough clearance for control without being bulky.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/butch-harner-paring-knife-95mm-52.png&&&5&&&||&&&||&&&@@@ buha21gy&&&Butch-Custom1&&&Butch Harner XHP Gyuto 210mm&&&

    Butch Harner 210mm Custom Gyuto – Carpenter XHP Steel

    We’re proud to offer a limited run of custom 210mm gyutos from American bladesmith Butch Harner, a craftsman known for his bold designs, meticulous handwork, and uncompromising performance. These knives reflect Butch’s signature style—clean lines, exceptional grinds, and a feel in hand that professional chefs and serious home cooks alike will appreciate.

    Crafted from Carpenter XHP steel, this gyuto combines the best of both stainless and carbon properties. XHP is a powder metallurgy steel with excellent edge retention, high hardness, and surprisingly easy sharpenability. It behaves more like a carbon steel in sharpening response while offering the corrosion resistance of a true stainless—making it a favorite among knife enthusiasts who want durability without compromise.

    The 210mm gyuto is an ideal length for versatility in the kitchen, offering a perfect balance between agility and cutting power. Butch’s grind work stands out here—the blade tapers beautifully from heel to tip, with a thin, laser-like edge that glides through ingredients effortlessly.

    Each knife is custom finished and fitted with a unique handle (materials may vary), contributing to a one-of-a-kind look and feel. As with all of Butch’s knives, quantities are very limited and availability is scarce.

    Specifications:

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/son-of-orca-k5-carbon-steel-fish-knife-7.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 size 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.&&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/spring-loaded-stone-holder-189.png&&&5&&&||&&&||&&&||@@@ stgrfl&&&38502&&&Stainless Grill Flipper&&&This spatula has a lot of uses in the kitchen. It works as a spatula but also works very well at scraping baked-on food off of grills and pans. The stainless steel blade is excellent for flipping burgers and other tasks on the grill. Compact design makes it easy to carry at 8 by 4 inches. Try it for cutting pies and sectioning pizza slices. Comes with a wooden handle and is easy to clean. If you're a fan of multi-tasking kitchen tools, you'll enjoy this versatile item.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stainless-grill-flipper-153.png&&&5&&&||&&&||&&&@@@ 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!" &&&&&&0.75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stay-sharp-sticker-113.png&&&0&&&||&&&||&&&@@@ tcblla24gy&&&1010&&&Suehiro Cerax 1000 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 205x73x27mm, 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&&&32.95&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1000-grit-60.png&&&5&&&||&&&||&&&||@@@ suce60&&&6060&&&Suehiro Cerax 6000&&&Introducing the Suehiro Cerax 6000x 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 6000, 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 6000x Ceramic Stone is a top choice among professionals and enthusiasts alike.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-6000-122.png&&&0&&&||&&&||&&&||@@@ debado1000&&&1200-SNE&&&Suehiro Debado 1000 Grit Closeout Sale&&&

    Suehiro Debado Professional Whetstone - Unmatched Durability and Precision

    The Suehiro Debado line of whetstones is designed with the professional in mind. Crafted through a meticulous kiln-fired baking process, these stones offer unparalleled durability and long-lasting performance. Unlike other stones that may crack or fall apart over time, the Debado series remains resilient, ensuring consistent sharpening results every time.

    • Brand: Suehiro
    • Line: Debado
    • Grit: Medium #1000 - Perfect for achieving a sharp, polished edge
    • Whetstone Size: 205Ă—73Ă—23mm - Ideal size for precision sharpening
    • Package Size: 248Ă—100Ă—65mm - Securely packaged to preserve the quality of your stone
    • Weight: Approximately 1000〜1100g - Substantial weight for stable sharpening
    • Includes Nagura: Maintain your whetstone's surface for optimal performance
    • Includes Base/Stone Holder: Ensures stability and ease during use

    Whether you're a seasoned professional or a passionate home cook, the Suehiro Debado whetstone is your go-to tool for achieving razor-sharp precision on all your blades. Experience the difference of a stone that’s built to last, providing you with the edge you need every time.

    Invest in the Suehiro Debado today and ensure your knives are always at their best!

    &&&&&&80&&&50&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-1000-grit-79.png&&&5&&&||&&&||&&&@@@ debado3000&&&4000-SNE&&&Suehiro Debado 3000 Grit Closeout Sale&&&

    Suehiro Debado 3000x Ceramic Whetstone - Precision Honing for Your Finest Blades

    Elevate your knife sharpening experience with the Suehiro Debado 3000x Ceramic Whetstone. Designed for fine finishing, this 3000 grit whetstone is perfect for achieving a razor-sharp edge on your most valued blades.

    • Grit: 3000 - Ideal for fine finishing and polishing
    • Whetstone Size: 205×73×23mm - Compact yet substantial for a controlled sharpening experience
    • Package Size: 248×100×65mm - Thoughtfully packaged to ensure safe delivery
    • Weight: Approximately 1000〜1100g - A solid stone for stable sharpening
    • Includes Base: A sturdy base to keep your whetstone secure during use
    • Includes Nagura: Use the included Nagura stone to maintain the perfect surface on your whetstone
    • Made In Niigata, Japan: Crafted with precision in Niigata, Japan, known for its high-quality whetstones

    Whether you're a professional chef or a home cook, the Suehiro Debado 3000x delivers the perfect balance of fine grit and robust design to keep your knives performing at their peak.

    Order yours today and experience the legendary sharpness of a perfectly honed blade!

    &&&&&&90&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-3000-grit-81.png&&&5&&&||&&&||&&&@@@ 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?

    • Superior Quality: Expect reliable, consistent results with these stones, designed to meet Suehiro’s high standards. Each comes with a coarse nagura stone for easy surface dressing, ensuring smooth sharpening every time.
    • Smart Design: The Debado stones feature a durable base with rubber feet for stability, plus a built-in water tank for soaking or safe transport. The base ensures the stone stays secure, providing a hassle-free sharpening experience.

    Key Features

    • Dimensions:
      • Stone Only: 8" x 3" x 1" (33 oz)
      • With Base: 9" x 3.75" x 2.5" (39 oz)
    • Instant Feedback: The 320 Debado stone offers immediate tactile and audible feedback, making it easy to find and maintain the right angle. It’s softer than most coarse stones, yet dense enough to resist gouging, perfect for precise sharpening.
    • Visual Clarity: Metal swarf is hidden in the mud, keeping the stone clean while you work. You’ll appreciate the clear feedback, ensuring consistent results.

    Easy Care & Maintenance

    • Water Management: A quick 10-minute soak preps your stone for optimal use, and it holds water well, reducing the need for frequent re-soaking.
    • Mud Management: Minimal mud on narrow bevels; more on wider ones. Regularly wash or thin out the mud to protect your blade’s finish.
    • Drying: Allow 72 hours for complete drying before storage to avoid mold and maintain quality. Frequent users will enjoy reduced soak times on subsequent uses.

    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&&&||&&&||&&&||@@@ debado600&&&800-SNE&&&Suehiro Debado 600 Grit Closeout Sale&&&Suehiro Debado 600 Grit Ceramic Stone. These stones are their high quality professional line of stones and they make them with a special curing process using small kilns and high heat which adds stability and long lasting stones that won't crack and can be soaked for long periods of time. They also have a side surface and a no-slip base and include a nagura for cleaning the stone and a plastic storage case.

  • Manufacturer: Suehiro
  • Stone Size: 205×73×23 mm (8×2.8×0.9'')
  • Material: Ceramic
  • Storage Case: Plastic
  • Stone Holder: Base Included
  • Made in Japan
  • Nagura: Included. &&&&&&65&&&45&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-600-grit-90.png&&&0&&&||&&&||&&&@@@ debado6000&&&8000-SNE&&&Suehiro Debado 6000 Grit Closeout Sale&&&Suehiro Debado 6000x Ceramic Stone. These stones are professional grade and are made one at a time with artisanal care. They are large size, and come with a base, plastic box and nagura. Ceramic stones are excellent at cutting higher hardness steels so they work well on today's high end cutting tools. This stone is splash and go and requires just a little water on the top to start sharpening.

  • Brand: Suehiro
  • Whetstone grit #6000
  • Whetstone Size 205Ă—73Ă—23mm
  • Package Size 248Ă—100Ă—65mm
  • Appr. 1000〜1100g
  • Includes surface restoration stone
  • Made in Niigata Japan&&&&&&95&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-6000-grit-80.png&&&4.5&&&||&&&||&&&@@@ sustho&&&SuehiroHolder&&&Suehiro Deluxe Stone Holder&&&This Suehiro stone holder uses a single rod for clamping. Elastomer rubber and stainless steel construction. For stones over 150mm long. It is large enough to hold stones that have bases and is easier to adjust than 2 rod holders.

    Holds stones from 150mm - 250mm in length

    Overall Size: 230 x 85 x 37mm

    &&&&&&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.

    &&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-3k-ouga-60.png&&&4.5&&&||&&&||&&&||@@@ suri50grst&&&Rika5K&&&Suehiro Rika 5K Stone&&&This waterstone is a great value. The stone has a nice feedback and is an excellent finishing stone to be used after you set the edge with a lower grit stone. The stone works better with a quick soak of about 5-10 minutes and measures 210 x 75 x 23mm.

    &&&&&&50&&&45&&&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.

    &&&&&&14.95&&&&&&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 and 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)
  • Edge 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-220.png&&&5&&&||&&&||&&&@@@ suaosugy24cu&&&SHP-G240&&&Sukenari HAP40 Gyuto 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 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 and 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)
  • Edge 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-258.png&&&0&&&||&&&@@@ suhagy27&&&SHP-G270&&&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 and 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: 7.5 oz (212 g)
  • Edge Length: 260 mm
  • Total Length: 416 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 52 mm
  • Edge Grind: Even&&&&&&485&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-270mm-51.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 and 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/ 188g
  • Blade Length: 232mm
  • Overall Length: 390 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 51 mm
  • Edge Grind: Even&&&&&&339.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-kiritsuke-240mm-158.png&&&0&&&||&&&||&&&@@@ suhasu24&&&SHP-J240&&&Sukenari HAP40 Sujihiki 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 creating 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 and 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 magnolia octagonal handles and traditional black 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: 66-68
  • Cladding: Stainless
  • Finish: Hair Line
  • Knife Style: Sujihiki
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.2oz/ 122g
  • Blade Length: 232 mm
  • Overall Length: 385mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 33mm
  • Edge Grind: Even&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-sujihiki-240mm-206.png&&&0&&&||&&&||&&&@@@ sukenari1&&&SHP-J270&&&Sukenari HAP40 Sujihiki 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 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 and 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 magnolia octagonal handles and traditional black 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: 66-68
  • Cladding: Stainless
  • Finish: Hair Line
  • Knife Style: Sujihiki
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.4oz/ 150g
  • Blade Length: 262 mm
  • Overall Length: 415 mm
  • Spine Thickness at Heel: 2.4 mm
  • Blade Height at Heel: 35.2mm
  • Edge Grind: Even&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-sujihiki-270mm-122.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)
  • Edge Length: 205 mm
  • Total Length: 351 mm
  • Spine Thickness at Base: 2.8 mm
  • Blade Height: 48.3 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)
  • Edge Length: 232 mm
  • Total Length: 383 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 50.6 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 of 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 of 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: 8.0oz / 226g
  • Length of Blade: 259mm
  • Overall Length: 416mm
  • Spine Thickness at Heel: 2.8mm
  • Blade Height at Heel: 51.4mm&&&&&&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 of 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 of 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: 7.2oz / 206g
  • Length of Blade: 234mm
  • Overall Length: 385mm
  • Spine Thickness at Heel: 2.6mm
  • Blade Height at Heel: 50.3mm&&&&&&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. These 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: 2.3 mm
  • Blade Height at Heel: 30.1 mm&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-petty-160mm-279.png&&&0&&&||&&&||&&&@@@ suzdhagy21&&&SZD-G21PR&&&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: 5.8 oz (165g)
  • Blade Length: 204 mm
  • Overall Length: 349 mm
  • Spine Thickness at Heel: 2.67 mm
  • Blade Height: 47.75 mm
  • Edge Grind: Even&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-210mm-359.png&&&5&&&||&&&||&&&@@@ suzdgy24ha&&&SZD-G24PR&&&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, still sharpens knives for the local community Hinake-san 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 50mm height, a spine thickness of just 2.5mm, and a well-balanced weight of 6.4oz (184g). 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
  • Blade Length: 231mm
  • Blade Height: 50mm
  • Spine Thickness: 2.5mm
  • Weight: 6.4oz (184g)
  • Edge Grind: 50/50&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-240mm-143.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 of 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: Hairline
  • Finish: Mirror
  • Weight: 7.6 oz (214 g)
  • Edge Length: 257 mm
  • Total Length: 415
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 51 mm
  • HRC: 65-66
  • Handle: Rosewood Octagonal&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-270mm-168.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 that 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 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 selected 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/ 186g
  • Blade Length: 233 mm
  • Overall Length: 385 mm
  • Thickness at Heel: 2.6 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 that 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 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 that use 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)
  • Edge Length: 265 mm
  • Total Length: 423 mm
  • Thickness at Heel: 2.5 mm
  • Blade Height: 52 mm&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-270mm-124.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.

  • 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
  • Ferrule: Black Pakkawood
  • Weight: 5.8 oz (166 g)
  • Edge Length: 173 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 46.5 mm&&&&&&150&&&&&&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.

    Please note that these are handmade knives--measurements may vary greatly from one to another.

  • 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 - 13 oz (340 - 369 g)
  • Edge Length: 210 - 215 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 85 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak&&&&&&270&&&&&&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.

  • 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
  • Bevel: Double Bevel
  • Edge Grind: Double Bevel, Right Bias (See Choil Shot)
  • Finish: Kasumi
  • Handle: Oak Octagonal
  • Weight: 9.8 oz (278 g)
  • Edge Length: 163 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 7.9 mm
  • Blade Height at Heel: 51.2 mm&&&&&&245&&&&&&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.

  • 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
  • Bevel: Double Bevel
  • Edge Grind: Double Bevel, Right Bias (See Choil Shot)
  • Finish: Kasumi
  • Handle: Oak Octagonal
  • Weight: 12.7 oz (362 g)
  • Edge Length: 185 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 8 mm
  • Blade Height: 55 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-180mm-90.png&&&0&&&||&&&||&&&@@@ tabl2tagy21&&&TB2-G21PU&&&Tabata Blue #2 Gyuto 210mm&&&Tabata Blue #2 Gyuto 210mm. This knife is hand made and hammer forged by Tabata Hamono which 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.

  • 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
  • Ferrule: Black Pakka Wood
  • Weight: 7.2 oz (204 g)
  • Edge Length: 218 mm
  • Total Length: 368 mm
  • Spine Thickness at Heel: 4.2 mm
  • Blade Height: 45.0 mm
  • Handle is new as of 5/2024; trust the photos, not the video below&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-210mm-147.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.

    Please note that these are handmade knives--measurements may vary greatly from one to another.

  • 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: 6.8 - 8.7 oz (193 - 247 g) (please see text above regarding variations)
  • Edge Length: 242 - 251 mm (please see text above regarding variations)
  • Total Length: 395 - 400 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 49 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak Wood&&&&&&230&&&&&&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 Tanagashima 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.

  • 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)
  • Edge Length: 270 mm
  • Total Length: 419 mm
  • Spine Thickness at Base: 4.0 mm
  • Blade Height: 49.4 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak Wood

    &&&&&&250&&&&&&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 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 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.

  • 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
  • Ferrule: Black Pakka Wood
  • Weight: 7.4 oz (212 g)
  • Edge Length: 190 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 3.9 mm
  • Blade Height at Heel: 59.6 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-180mm-90.png&&&0&&&||&&&||&&&@@@ 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.

  • 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
  • Ferrule: Black Stained Oak
  • Weight: 8.2 oz (232 g)
  • Edge Length: 208 mm
  • Total Length: 352 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height at Heel: 58 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-28.png&&&0&&&||&&&||&&&@@@ tabl2ho15&&&TB2-H15PJ&&&Tabata Blue #2 Honesuki 150mm&&&Tabata Blue #2 Honesuki 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.

  • 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
  • Weight: 4.6oz (128g)
  • Blade Length: 151mm
  • Blade Height: 40mm
  • Spine Thickness at Base: 3.8mm
  • Handle: Rosewood Oval
  • Ferrule: Black Pakkawood&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-honesuki-150mm-251.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.

    Please note that these are handmade knives--measurements may vary greatly from one to another.

  • 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 - 11 oz (283 - 312 g)
  • Edge Length: 180 - 185 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 82 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiri-cleaver-180mm-185.png&&&5&&&||&&&||&&&@@@ tabl2ki24&&&TB2-K24PU&&&Tabata Blue #2 Kiritsuke 240mm&&&Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite kiritsuke. This knife is made with 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.

  • 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: 7.6 oz (216 g)
  • Edge Length: 241 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 4.4 mm
  • Height: 50.4 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak Wood
  • Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiritsuke-240mm-90.png&&&0&&&||&&&||&&&@@@ tabl2na17&&&TB2-N16PU&&&Tabata Blue #2 Nakiri 165mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this nakiri with Blue #2 steel, stainless cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.

  • 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: 7.0 oz (198 g)
  • Edge Length: 167 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 4.3 mm
  • Blade Height: 48.3 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-nakiri-170mm-29.png&&&0&&&||&&&||&&&@@@ tabl2na18&&&TB2-N18PU&&&Tabata Blue #2 Nakiri 180mm&&&The Tabata Blue #2 Nakiri knife measures 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.

  • 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
  • Ferrule: Black Urushi Finish
  • Weight: 8.2 oz (234 g)
  • Edge Length: 185 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height at Base: 48.3 mm&&&&&&159&&&&&&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 97mm 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.

  • 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
  • Ferrule: Black Urushi Finish
  • Weight: 2.4 oz (68 g)
  • Edge Length: 100 mm
  • Total Length: 225 mm
  • Blade Height at Heel: 30.5 mm
  • Spine Thickness at Heel: 2.8 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-100mm-34.png&&&0&&&||&&&||&&&@@@ tahabl2pe11&&&TA2-P11PW&&&Tabata Blue #2 Petty 110mm&&&Tabata Blue #2 Petty 110mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this petty knife 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.

  • 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)
  • Edge Length: 113 mm
  • Total Length: 227 mm
  • Spine Thickness at Heel: 1.6 mm
  • Blade Height at Heel: 26.0 mm
  • Handle: Black Pakka Wood Western&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-110mm-171.png&&&4&&&||&&&||&&&@@@ 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.

  • 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)
  • Edge Length: 149 mm
  • Total Length: 279 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 34 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-150mm-299.png&&&0&&&||&&&||&&&@@@ tabl2pe17&&&TB2-P17PU&&&Tabata Blue #2 Petty 170mm&&&The Tabata Blue #2 Petty knife measures 175mm 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.

  • 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
  • Ferrule: Black Urushi Finish
  • Weight: 4.4 oz (126 g)
  • Edge Length: 175 mm
  • Total Length: 304 mm
  • Spine Thickness at Base: 3.7 mm
  • Blade Height at Base: 36.1 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-170mm-147.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.

  • 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)
  • Edge Length: 209 mm
  • Total Length: 345 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 36.6 mm
  • Handle: Oak Octagonal&&&&&&180&&&&&&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.

  • 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
  • Ferrule: Black Stained Oak Wood
  • Weight: 5.5 oz/ 156g
  • Blade Length: 177mm
  • Overall Length: 315mm
  • Spine Thickness at Heel: 3.8mm
  • Blade Height at Heel: 45.7mm&&&&&&144&&&&&&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 Tanagashima 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.

  • 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)
  • Edge Length: 246 mm
  • Total Length: 394 mm
  • Spine Thickness at Base: 3.7 mm
  • Blade Height: 38.2 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak Wood&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-240mm-132.png&&&0&&&||&&&||&&&@@@ tabl2su27&&&TB2-J27PU&&&Tabata Blue #2 Sujihiki 270mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima 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. If you're looking for a nice, handmade knife by a Japanese blacksmith, this is a good choice at a reasonable price.

  • 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
  • Weight: 8 oz (226 g)
  • Edge Length: 278 mm
  • Total Length: 427 mm
  • Spine Thickness at Heel: 3.9 mm
  • Blade Height: 39.5 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-270mm-293.png&&&0&&&||&&&||&&&@@@ tawh1su30&&&TB2-J30PU&&&Tabata Blue #2 Sujihiki 300mm&&&Tabata Blue #2 Sujihiki 300mm. Tabata Hamono is a small blacksmith shop on Tanagashima 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.

  • 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: 8.8 oz (248 g)
  • Blade Length: 305 mm
  • Total Length: 460 mm
  • Spine Thickness at Base: 3.6 mm
  • Height: 40.0 mm
  • Handle: Oak Octagonal
  • Ferrule: Black Stained Oak Wood

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-300mm-59.png&&&0&&&||&&&||&&&@@@ tabl2tape12&&&TB2-T12PU&&&Tabata Blue #2 Tall Petty 120mm&&&The Tabata Blue #2 Tall Petty knife measures 124mm 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.

  • 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
  • Ferrule: Black Urushi Finish
  • Weight: 3.7 oz (106 g)
  • Edge Length: 124 mm
  • Total Length: 252 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height at Base: 41.4 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-tall-petty-120mm-90.png&&&3&&&||&&&||&&&@@@ 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.

    Please note that these are handmade knives--measurements may vary greatly from one to another.

  • 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
  • Ferrule: Black Pakka Wood
  • Weight: 7.3 - 9.3 oz (207 - 264 g) (please see text above regarding variations)
  • Edge Length: 240 - 247 mm (please see text above regarding variations)
  • Total Length: 395 - 400 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height at Heel: 48 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-togatta-240mm-28.png&&&0&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ taspha&&&Hammered-Spoon&&&Table Spoon Hammered&&&This stainless steel table spoon has a beautiful, hammered detail on the handle and a nice polished bowl—great for home, work, or school.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/table-spoon-hammered-120.png&&&0&&&||&&&||&&&@@@ 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
  • Edge 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&&&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 a 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 50 years ago. Since the expiration of the patent, it is now used by many knife makers. This is the same blade as the other Takamura Chromax Santoku except with a nicer bolstered handle made of light brown oak colored wood.

  • Weight: 5.2 oz (150 g)
  • Edge Length: 171 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 46.0 mm
  • Cladding: Stainless Hammered
  • Edge: 50/50
  • Steel: Chromax
  • HRC: 64-65
  • Handle: Western&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-santoku-170mm-146.png&&&5&&&||&&&||&&&@@@ takamura6&&&Takamura-SG2-Gyuto180&&&Takamura Migaki SG2 Gyuto 180mm&&&Built around the advanced SG2 steel, the Takamura Migaki 180mm gyuto offers a light, nimble option for anyone looking for premium performance from a knife at a very competitive price. SG2 steel (or R2) is a powdered metallurgy steel capable of taking any edge geometry at any level of refinement and holding that edge through even grueling prep sessions in professional kitchens. The knife is thin throughout its height with an outstanding grind. Its lean dimensions make the knife light and balanced in the hand reducing fatigue and ensuring precision.

  • Maker: Takamura
  • Region: Echizen, Japan
  • Steel: SG2 (R2) Powdered Stainless Steel
  • Construction: San Mai
  • HRC: 62
  • Handle: Rosewood Yo
  • Weight: 4.8 oz (136 g)
  • Edge Length: 182 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 1.6 mm
  • Blade Height: 43.6 mm&&&&&&164&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-180mm-159.png&&&5&&&||&&&||&&&@@@ takamura&&&Takamura-SG2-Gyuto210&&&Takamura Migaki SG2 Gyuto 210mm&&&The Takamura Migaki 210mm gyuto offers a rare combination of extraordinary performance, cutting-edge technology, exquisite craftsmanship, and competitive price. The knife is constructed of an SG2 (AKA R2) steel core wrapped in a softer stainless cladding. SG2 (R2) is a powdered metallurgy steel, which allows the knife to take extremely keen edges at very acute bevel angles and hold those edges exceptionally well. This knife does not depend on its advanced steel alone for its performance. The Takamura Migaki knives are laser thin with high-quality grinds that fall through ingredients effortlessly.

  • Maker: Takamura
  • Region: Echizen, Japan
  • Steel: SG2 (R2) Powdered Stainless Steel
  • Construction: San Mai
  • HRC: 62
  • Handle: Rosewood Yo
  • Weight: 5.2 oz (148 g)
  • Edge Length: 212 mm
  • Total Length: 338 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-210mm-172.png&&&5&&&||&&&||&&&||@@@ tamir2pe13&&&Takamura-SG2-Petty130&&&Takamura Migaki SG2 Petty 130mm&&&The Takamura SG2 (R2) 130mm petty is a great choice for the discerning shopper who prefers a a thin, sharp petty with a western-style (yo) handle.

    At the core of this knife you will find one of the newest advancements in powdered metallurgy, SG2 (R-2), which is sometimes referred SG-2. This is fully stainless steel that is capable of taking a tremendously sharp edge and is among the best for edge retention. The hardness on these is in the range of 62 HRC. The knife is clad in a softer stainless to provide added durability. The finish is a well-done migaki, meaning "polished" in Japanese. The super fine edge and a well-polished blade provide a unique experience for the user.

    The western-style handle is made from rosewood, and the fit and finish is very good. The blade has an ample height of 29mm, so board work is quite comfortable. The spine measures 1.4mm and is even thinner at the tip. It is a true laser-like petty, and it's feather light at 2.2 ounces!

  • Maker: Takamura
  • Region: Echizen, Japan
  • Steel: SG2 (R2) Powdered Stainless Steel
  • Construction: San Mai
  • HRC: 62
  • Handle: Rosewood Yo
  • Weight: 2.2 oz (62 g)
  • Edge Length: 131 mm
  • Total Length: 245 mm
  • Spine Thickness at Base: 1.4 mm
  • Blade Height: 28.6 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-130mm-141.png&&&5&&&||&&&||&&&@@@ takamura2&&&Takamura-SG2-Petty150&&&Takamura Migaki SG2 Petty 150mm&&&The petty is a knife optimized for delicate, precision tasks. While the length of all petties lend themselves to these tasks, the Takamura Migaki 150mm petty is uniquely equipped to excel in this role. The Takamura Migaki petty is constructed of R2 powdered metallurgy steel, an advanced steel capable of taking acute and highly refined edges ideal for making clean cuts. Like all knives in the Migaki line, this petty is laser thin, light, and balanced in the hand ensuring that when the knife falls through product, it does so precisely where it was meant to.

  • Maker: Takamura
  • Region: Echizen, Japan
  • Steel: SG2 (R2) Powdered Stainless Steel
  • Construction: San Mai
  • HRC: 62
  • Handle: Rosewood Yo
  • Weight: 2.4 oz (68 g)
  • Edge Length: 151 mm
  • Total Length: 266 mm
  • Spine Thickness at Heel: 1.4 mm
  • Blade Height: 29.0 mm

    &&&&&&142&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-150mm-144.png&&&5&&&||&&&||&&&@@@ takamura1&&&Takamura-SG2-Santoku&&&Takamura Migaki SG2 Santoku 170mm &&&Takamura Migaki SG2 (AKA R2) 170mm Santoku. The word santoku roughly translates as “three virtues.” With a modern powdered metallurgy steel, a high performance grind, an attractive aesthetic, and a light, nimble feel, the Takamura Migaki 170mm santoku seems to have somewhat more than three virtues.

  • Maker: Takamura
  • Region: Echizen, Japan
  • Steel: SG2 (R2) Powdered Stainless Steel
  • Construction: San Mai
  • HRC: 62
  • Handle: Rosewood Yo
  • Weight: 5.1 oz (146 g)
  • Edge Length: 172 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 1.7 mm
  • Blade Height: 46.1 mm&&&&&&160&&&&&&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 known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. This knife has a beautiful tsuchime (hammered) finish and is made with VG-10 stainless steel with excellent heat treatment. The result is a great combination of aesthetics, performance, and price.

  • Blacksmith: Takamura
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Steel: VG10
  • Edge: 50/50
  • Weight: 5.7 oz (164 g)
  • Edge Length: 212 mm
  • Total Length: 340 mm
  • Spine Thickness at Heel: 1.8 mm
  • Blade Height: 45.2 mm&&&&&&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 is known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. This knife has a beautiful tsuchime (hammered) finish and is made with VG-10 stainless steel with excellent heat treatment. The result is a great combination of aesthetics, performance, and price.

  • Blacksmith: Takamura
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Steel: VG10
  • Edge: 50/50
  • Weight: 5.4 oz (154 g)
  • Edge Length: 172 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 1.8 mm
  • Blade Height: 46.7 mm

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-hammered-santoku-165mm-113.png&&&0&&&||&&&||&&&@@@ taashagy21&&&1193&&&Takayuki AS Hammered Gyuto 210mm&&&Experience the timeless craftsmanship of Sakai Takayuki with their storied 600-year history of knife-making. Starting as a company in the 16th century in Sakai, they originally honed their skills on tobacco trimming knives and farming tools. Today, they are owned by Aoki-Hamano Seisakusho Company, a company dedicated to preserving traditional techniques while embracing innovation.

    Whether you're a seasoned knife user or a collector, Sakai Takayuki is a name that holds weight in the industry. Their long-standing tradition of excellence combined with a commitment to modernity sets them apart from the rest.

    The knife featured here is a gyuto. The blade is made with a core of Aogami Super high carbon steel which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish while the carbon forging scale has been kept on the blade for that very cool kurouchi look. A nice maple octagonal handle completes this great-looking package.

  • Maker: Sakai Takayuki
  • Location: Sakai Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • Photos by Gustavo Bermudez
  • HRC: 65
  • Bevel: 50/50
  • Weight: 5.2 oz (150g)
  • Height at Heel: 46.9 mm
  • Spine Thickness: 1.9 mm
  • Edge Length: 216 mm
  • Total Length: 361 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-210mm-265.png&&&5&&&||&&&||&&&@@@ taashagy24&&&1194&&&Takayuki AS Hammered Gyuto 240mm&&&Experience the rich history and unmatched quality of Sakai Takayuki knives. With over 600 years of blade-making expertise, this storied company has established itself as a leader in the industry. From its beginnings in Sakai during the 16th century, creating knives for tobacco trimming and cutting, to its present ownership by Aoki-Hamano Seisakusho Company, Sakai Takayuki continues to perfect the art of knife-making.

    With a focus on preserving traditional techniques and incorporating new innovations, each knife from Sakai Takayuki is a testament to the brand's dedication to excellence. Whether you're a professional chef, home cook, or knife collector, a Sakai Takayuki knife is an investment in craftsmanship and tradition that will last a lifetime.

    The gyuto featured here is made with a core of Aogami Super high carbon steel which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The solid outer layer is given a hammer finish while the carbon forging scale has been kept on the blade for that very cool kurouchi look.

    Because it has stainless cladding, maintenance is kept to a minimum. A beautiful maple octagonal handle completes this great-looking package.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Bevel: 50/50
  • Weight: 5.6 oz (160 g)
  • Edge Length: 247 mm
  • Total Length: 394 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-240mm-251.png&&&5&&&||&&&||&&&||@@@ taashake16&&&1191&&&Takayuki AS Hammered Kengata 160mm&&&This is a new line of knives we have started carrying from the industry giants Sakai Takayuki. Sakai Takayuki was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, which stretches back nearly 600 years.

    The AS Kengata is a fun and functional kitchen weapon capable of tackling almost every ingredient. Kengata means Sword Like in Japanese, a fitting description for this blade, also known as a Bunka. The reverse tanto tip is the most apparent design element of the knife. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. It is a perfect tool for processing smaller items and performing intricate cuts with the tip.

    The blade is constructed from Aogami Super high carbon steel which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish and the carbon forging scale has been kept to enhance the look and aid with food release. The sweet blade is coupled to a nice octagonal maple handle.

  • Photos by Gustavo Bermudez
  • Maker: Sakai Takayuki
  • Location: Sakai Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Weight: 4.6 oz (130 g)
  • Blade Length: 162 mm
  • Overall Length: 310 mm
  • Thickness at Heel: 1.94 mm
  • Blade Height: 45.75 mm&&&&&&183&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-160mm-259.png&&&4&&&||&&&||&&&@@@ taashake20&&&1192&&&Takayuki AS Hammered Kengata 200mm&&&Experience the timeless art of knife making with Sakai Takayuki! With a rich history dating back over 600 years, this iconic brand has been a staple in the knife industry for centuries. From their origins crafting blades to trim and cut tobacco in Sakai, to their current ownership by the Aoki-Hamano Seisakusho Company, Sakai Takayuki is dedicated to preserving traditional techniques while embracing modern innovations.

    Make a statement in your kitchen with a knife from this legendary brand. With a commitment to quality and tradition, a Sakai Takayuki knife is more than just a tool - it's a piece of history. Order now and experience the timeless beauty and performance of a true classic.

    The knife featured here is a Kengata which translates as "Sword Like" and its reverse tanto tip gives the knife that very particular weapon-like look. The blade is made with a core of Aogami Super high carbon steel which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish while the carbon forging scale has been kept on the blade for that very cool kurouchi look.

    Because it is a stainless cladding, maintenance is kept to a minimum, rinse the blade and dry it after use. A nice-looking Maple octagonal handle completes this great-looking package.

  • Maker: Sakai Takayuki
  • Location: Sakai Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Bevel 50/50
  • Weight: 5.9 oz / 168g
  • Height at Heel: 51.15mm
  • Spine Thickness: 1.96mm
  • Edge Length: 200mm
  • Total Length: 356mm
  • Photos by Gustavo Bermudez&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-200mm-264.png&&&0&&&||&&&||&&&@@@ taashape13&&&1195&&&Takayuki AS Hammered Petty 135mm&&&Takayuki AS Hammered Petty 135mm This is a new line of knives we have started carrying from Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.

    The blade is constructed from Aogami Super high carbon steel which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle.

  • Weight: 2.5 oz (72 g)
  • Blade Length: 135 mm
  • Thickness at Heel: 2 mm
  • Blade Height: 28.5 mm
  • Photos by Gustavo Bermudez
  • 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&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-135mm-251.png&&&0&&&||&&&||&&&@@@ taashape15&&&1198&&&Takayuki AS Hammered Petty 150mm&&&Takayuki AS Hammered Petty 150mm This is a new line of knives we have started carrying from Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.

    The blade is constructed from Aogami Super high carbon steel which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle.

  • Photos by Gustavo Bermudez
  • Maker: Sakai Takayuki
  • Location: Sakai Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Weight: 2.7 oz (75 g)
  • Blade Length: 150 mm
  • Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-150mm-251.png&&&0&&&||&&&||&&&@@@ taassa16&&&1196&&&Takayuki AS Hammered Santoku 165mm&&&Takayuki AS Santoku 165mm. This is a new line of knives we have started carrying from the industry giants Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years.

    The AS Santoku is a fun and functional kitchen weapon capable of tackling almost every ingredient. Santoku knives are general-purpose chef knives in Japan, and they do a wide variety of tasks. This intriguing and somewhat cool-looking knife style has a nice flat spot which is ideal for push-cutting. It is a perfect tool for processing smaller items and performing intricate cuts.

    The blade is constructed from Aogami Super high carbon steel which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish and the carbon forging scale has been kept to enhance the look and aid with food release. The great-looking blade is coupled to a maple octagonal handle.

  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (Carbon Steel)
  • Cladding: Stainless Hammered
  • Finish: Kurouchi
  • HRC: 65
  • Bevel 50/50
  • Photos by Gustavo Bermudez
  • Weight: 4.7 ounces / 134g
  • Blade Length: 165 mm
  • Overall Length: 310 mm
  • Thickness at Heel: 2 mm
  • Blade Height: 48 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-santoku-165mm-121.png&&&5&&&||&&&||&&&@@@ tabl2kaus21l&&&1555&&&Takayuki Blue #2 Kamagata Usuba 210mm Left&&&Takayuki Blue #2 Kamagata Usuba 210mm Left handed version.

  • Weight; 9oz / 254g
  • Edge Length: 197mm
  • Total Length: 355mm
  • Spine Thickness: 4.4mm
  • Blade Height: 51mm &&&&&&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)
  • Edge Length: 120 mm
  • Total Length: 265 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47.5 mm&&&&&&160&&&&&&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: 6.6 ounces / 187g
  • Blade Length: 232 mm
  • Overall Length: 388 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 48.2 mm&&&&&&599.95&&&&&&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)
  • Edge Length: 217 mm
  • Total Length: 367 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Octagonal Wenge with Buffalo Horn&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-210mm-202.png&&&0&&&||&&&||&&&|kika21gy|@@@ tagigy24&&&7885&&&Takayuki Ginga Gyuto 240mm&&&Takayuki Ginga ZA-18 Damascus Kitchen Knife – Where Tradition Meets Innovation

    Experience the pinnacle of Japanese craftsmanship with the Takayuki ZA-18 Damascus Kitchen Knife, expertly forged in Sakai City, Japan—a 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 (170g)
  • Blade Length: 246 mm
  • Overall Length: 396 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Spine: 50.8 mm
  • Handle: Wenge with 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)
  • Edge Length: 160 mm
  • Total Length: 312 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm
  • Handle: Wenge with Buffalo Horn&&&&&&210&&&&&&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 relatively new stainless steel 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: 2.5 oz (70g)
  • Blade Length: 155 mm
  • Overall Length: 284 mm
  • Spine Thickness at Heel: 1.69 mm
  • Blade Height at Spine: 29.38 mm
  • Handle: Wenge with buffalo horn

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-petty-150mm-123.png&&&0&&&||&&&||&&&@@@ tagisa18&&&7882&&&Takayuki Ginga Santoku 180mm&&&These beautiful knives use a relatively new stainless steel 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 (130g)
  • Edge Length: 185 mm
  • Total Length: 326 mm
  • Spine Thickness at Heel: 1.88 mm
  • Blade Height at Spine: 45.7 mm
  • Handle: Wenge with Buffalo Horn

    &&&&&&190&&&&&&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)
  • Edge Length: 246 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm
  • Handle: Octagonal Wenge with Buffalo Horn&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-sujihiki-240mm-275.png&&&0&&&||&&&@@@ satagiwa24&&&14213&&&Takayuki Ginsan Wa-Gyuto 240mm&&&Takayuki knives have set the standard for craftsmanship in kitchen knives for 600 years. This gyuto is no exception. Made with Ginsan Steel (also called Hitachi Yasuki Silver-3) and then clad with stainless steel, you have a knife that is incredibly strong but also super durable and easy to sharpen. Matched with an ebony handle and water buffalo horn ferrule, this knife is going to be a stand-out in any kitchen. The 240mm gyuto is arguably the most versatile knife in your kitchen, being long and thin enough for most slicing while also being hefty enough for your bigger cutting jobs. This knife also has the beauty of a 50/50 bevel, so left-handed folks can use them too!

  • Company: Takayuki
  • Blacksmith: Yamatsuka-San
  • Region: Sakai, Japan
  • Engraving: Laser Engraved
  • Construction: San Mai - Hammer Forged
  • Cladding: Stainless
  • Core Steel: Ginsanko (Ginsan)
  • Weight: 8.4 ounces (240g)
  • Blade Length: 232 mm
  • Overall Length: 390 mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 49 mm
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn
  • Photos by Gustavo Bermudez

    &&&&&&430&&&&&&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 style knives are made to fillet and process fish. They are normally single bevel knives that are very stout at the spine and quite heavy over all. 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 quite 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: 12.9oz
  • Blade Length: 245mm
  • Spine Thickness at Heel: 3.6mm
  • Blade Height at Heel: 58mm&&&&&&229&&&&&&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 ozs / 122g
  • Blade Length: 240 mm
  • Overall Length: 360 mm
  • Spine Thickness at Heel: 1.6 mm
  • Blade Height at Heel: 30.6 mm&&&&&&190&&&&&&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 ozs / 154g
  • Blade Length: 180 mm
  • Overall Length: 300 mm
  • Spine Thickness at Heel: 1.8 mm
  • Blade Heightat Heel: 43.6 mm&&&&&&129&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-180mm-136.png&&&0&&&||&&&||&&&@@@ grandchef3&&&10612&&&Takayuki Grand Chef Gyuto 210mm&&&Takayuki Grand Chef Gyuto 210mm. 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: 4 oz/ 114g
  • Blade Length: 216mm
  • Overall Length: 362mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 46.3mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-528.png&&&5&&&||&&&||&&&@@@ tagrchgy21&&&10012&&&Takayuki Grand Chef Gyuto 210mm&&&The Takayuki Grand Chef 210mm gyuto is the most popular size length for a classic gyuto. It is a preferred size for most tasks. 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.

  • 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 / 184g
  • Blade Length: 208mm
  • Total Length: 325mm
  • Spine Thickness at Heel: 2.27mm
  • Blade Height at Heel: 44.43mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-529.png&&&5&&&||&&&||&&&@@@ tagrchgy24&&&10613&&&Takayuki Grand Chef Gyuto 240mm&&&The Takayuki Grand Chef Gyuto 240mm 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. It 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: 5.2 oz/ 148g
  • Blade Length: 242mm
  • Overall Length: 395mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 51.5mm&&&&&&160&&&&&&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 ozs / 218g
  • Blade Length: 240mm
  • Overall Length: 365mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 46.2mm

    &&&&&&150&&&&&&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: 5.9 oz/ 168g
  • Blade Length: 272 mm
  • Overall Length: 425 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 56 mm
    We currently do not have a saya that will fit this knife.&&&&&&175&&&&&&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 handlwith three stainless rivets e is attached to the blats. Both handle and 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)
  • Edge Length: 209 mm
  • Total Length: 332 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel 44.7 mm
  • Photos by Gustavo Bermudez&&&&&&130&&&&&&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)
  • Edge Length: 241 mm
  • Total Length: 370 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&165&&&&&&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
  • Blade Length: 145 mm
  • Overall Length: 266 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 27.7 mm

    &&&&&&140&&&&&&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 an 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.

  • 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)
  • Edge Length: 151 mm
  • Total Length: 266 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 41.6 mm
  • We do not carry a saya that fits this knife; we recommend the blade guard instead.&&&&&&150&&&&&&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 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 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)
  • Edge Length: 262 mm
  • Total Length: 397 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm&&&&&&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 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 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.

  • 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)
  • Edge Length: 288 mm
  • Overall Length: 433 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 38.8 mm&&&&&&330&&&&&&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)
  • Edge Length: 122 mm
  • Total Length: 229 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 23 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-120mm-142.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
  • Overall Length: 259 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 26 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-482.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/ 62g
  • Blade Length: 152 mm
  • Overall Length: 285 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 29.5 mm

    &&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-481.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)
  • Edge Length: 183 mm
  • Total Length: 323 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 31 mm&&&&&&110&&&&&&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)
  • Edge Length: 205 mm
  • Total Length: 327 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 30.1 mm&&&&&&140&&&&&&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 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
  • Handle: POM Western
  • Weight: 6.2 ozs / 176g
  • Blade Length: 300 mm
  • Total Length: 423 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 35.3 mm&&&&&&279&&&&&&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 / 168g
  • Blade Length: 180mm
  • Overall Length: 300mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 46.0mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-santoku-180mm-166.png&&&0&&&||&&&||&&&@@@ tagrchswstsu&&&10024&&&Takayuki Grand Chef Sujihiki 270mm&&&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 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
  • Handle: POM Western
  • Weight: 5.0 ozs / 144g
  • Blade Length: 268 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 32.1 mm&&&&&&196&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-369.png&&&0&&&||&&&||&&&@@@ tagrchsu27&&&10624&&&Takayuki Grand Chef Sujihiki 270mm&&&The Takayuki Grand Chef Suji 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: 3.7 oz (106 g)
  • Edge Length: 271 mm
  • Total Length: 415 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 39.5 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-370.png&&&0&&&||&&&||&&&@@@ tahobl2ke19&&&2251&&&Takayuki Homura Blue #2 Kengata 195mm&&&We have a soft spot for bunka-style blades. The added height, compact dimensions, and reverse tanto tip add up to a kitchen utensil of extreme versatility. It is a wonder tool for most cutting and slicing tasks around the kitchen. Its shorter length makes it easy to handle and a great choice for smaller boards and hands. The shape also gives the knife a rigid and superbly controlled feel.

    This is no ordinary bunka, however. It is a stunning example of the art of blade-making, supremely fit for use or simply as a collectible. The fit and finish of the blade and handle are as good as it gets. The heat treatment and grinds are also world-class. The core of the blade is made from Aogami 2 high carbon steel by the Hitachi Metals Company. This steel is highly sought after and is made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It is coveted for its great edge retention and ability to take a very acute edge.

    The inner core is laminated with a soft iron which protects the Shirogami and adds a shock-absorbing attribute to the knife. The blade face has a high primary grind which looks like a single bevel blade. The aesthetic quality of the three different finishes on the blade faces is beautiful. Together with the wonderful handle made from rosewood, nickel silver, and buffalo horn, this adds up to a knife that is as much a looker as it is a performer.

  • Brand Name: Sakai Takayuki
  • Blacksmith: Itsuo Doi, Suogo Yamazuka
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge: Blue #2
  • Edge Grind: Double Bevel, Even (see photo)
  • Knife Type: Kengata (Bunka)
  • Handle: Rosewood Octagonal
  • Spacer: Nickel Silver
  • Weight: 6.7 oz (190 g)
  • Edge Length: 179 mm
  • Total Length: 337 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height at Base: 48.3 mm
  • Black Saya Included&&&&&&700&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-195mm-129.png&&&5&&&||&&&||&&&@@@ satahebl2key&&&2255&&&Takayuki Homura Blue #2 Kengata Yanagiba 300mm&&&Elevate Your Culinary Craft with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm

    Experience the pinnacle of precision and craftsmanship with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm. Meticulously forged by master blacksmith Itsuo Doi in the renowned knife-making city of Sakai, Japan, this exceptional blade is a testament to centuries of tradition and expertise.

  • Maker: Takayuki
  • Location: Sakai, Japan
  • Blacksmith: Itsuo Doi
  • Knife Shape/Style: Kengata Yanagiba
  • Edge Steel: Blue #2
  • Edge Grind: Even
  • Weight: 8.0 oz (228 g)
  • Edge Length: 286 mm
  • Total Length: 460 mm
  • Spine Thickness at Base: 3.6 mm
  • Blade Height at Base: 37.6 mm
  • Saya: Included&&&&&&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&&&We are pleased to be able to present another great knife made by one of our favorite blacksmiths, Itsuo Doi. He is the son of the famed blade maker Keijiro Doi and has been making top-shelf knives for many years. Following in such illustrious footsteps can be a daunting task, but Itsuo-san has more than accounted for himself in this industry.

    This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.

    The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.

    This is a limited edition item that would make a wonderful addition to any collection or serious knife user’s quiver.

  • Brand Name: Sakai Takayuki
  • Blacksmith: Itsuo Doi
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge: Blue #2
  • Edge Grind: Double Bevel, Even
  • Knife Type: Kogetsu (Gyuto)
  • Handle: Yew Octagonal
  • Ferrule: Black Buffalo Horn
  • Saya: Included
  • Weight: 5.4 oz (152 g)
  • Edge Length: 199 mm
  • Overall Length: 355 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 48.9 mm
  • Photos by Gustavo Bermudez&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-210mm-256.png&&&5&&&||&&&||&&&@@@ tahobl2ko24&&&2254&&&Takayuki Homura Blue #2 Kogetsu 240mm&&&If you are a regular to our site you will know that we love finding unusual blades, blacksmiths, and applications of the knife making art. One look at this blade is all you need to see that we have succeeded at finding another of these unique knives.

    This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside-down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!

    The core steel is the ever-popular Hitachi Blue #2 high carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well done brushed satin finish which highlights the polished Blue steel edge. The simple traditional octagonal handle is constructed from yew wood with a fine buffalo horn ferrule. Overall execution of handle and blade is of the highest order.

    Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse.

  • Brand Name: Sakai Takayuki
  • Blacksmith: Itsuo Doi
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge: Blue #2
  • Edge Grind: Double Bevel, Even (see photo)
  • Knife Type: Kogetsu (Gyuto)
  • Handle: Yew Octagonal
  • Ferrule: Black Buffalo Horn
  • Saya: Included
  • Weight: 8.1 oz (230 g)
  • Edge Length: 242 mm
  • Total Length: 403 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 55 mm&&&&&&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&&&Sakai Takayuki is a name that is known by knife users and collectors worldwide. This is not surprising considering they have been making blades for over 600 years! The famed company started up in Sakai during the 16th century making blades to trim and cut tobacco. Sakai Takayuki is now owned by Aoki-Hamano Seisakusho Company. They work with some of Japan’s best blacksmiths to create their many different lines of knives including the Homura range made by famed blade maker, Itsuo Doi.

    The core steel of this great looking sujihiki is Hitachi Blue #2 high carbon steel. It is clad with a soft iron to protect and strengthen the blade. As it is an iron cladding it will need care with drying and cleaning after use. The cladding has a very nice brushed satin finish which highlights the polished Blue steel edge.

    This is an unusual sujihiki in that it has an exaggerated curve to the cutting edge while boasting an almost flat spine all the way to the tip. It is a double bevel knife, so it is good to go for left- and right-handed users. The really fine handle is made from Japanese yew wood with buffalo horn ferrule. The fit and finish of both blade and handle are world class.

  • Brand Name: Sakai Takayuki
  • Blacksmith: Itsuo Doi
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge: Blue #2
  • Edge Grind: Double Bevel, Even (see photo)
  • Knife Type: Hien (Sujihiki)
  • Handle: Yew Octagonal
  • Ferrule: Buffalo Horn
  • Saya: Included
  • Weight: 7.4 oz (210 g)
  • Edge Length: 230 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 3.3 mm
  • Blade Height: 41.3mm&&&&&&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 Takayuki Homura Blue #2 Petty is a fascinating and rather unique knife that shares its profile with a small range of gyutos that have been forged by Itsuo Doi. These knives have a very sleek and simple beauty that features a graceful curved blade edge and a spine that is straight all the way to the tip.

    Itsuo Doi is one of our favorite blacksmiths. His reputation has risen to the point that he is considered one of the true greats working in Sakai. His knives are very recognizable, rather like that of his illustrious father. But these Homura creations have a new and very alluring look that is less traditional. Doi-san makes the blade from Aogami #2 steel. Favored by many, it is one of the harder steels to forge. But when done correctly, Aogami #2 will stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The hagane is clad with a soft iron for added strength and resilience. The jigane is finished with a beautiful satin luster, and the edge steel is polished to a high shine.

    A simple and elegant octagonal handle is made from yew wood with a fine buffalo horn ferrule. The overall fit and finish of the handle and blade are of the highest order.

  • Weight: 2.7 oz (78 g)
  • Edge Length: 146 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 31.2 mm
  • Saya included

    &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-petty-150mm-232.png&&&5&&&||&&&||&&&@@@ tahobl2sa30&&&2259&&&Takayuki Homura Blue #2 Sakimaru 300mm&&&Takayuki Homura Blue #2 Sakimaru 300mm. Master blacksmith, Itsuo Doi makes these knives under the umbrella brand of Sakai Takayuki. It is a name that resonates with knife users and collectors worldwide.

    The Sakimaru 300mm is a sujihiki with a different name and a cool swoop tip. Made from Blue #2 high carbon steel, this kitchen weapon will slice its way through almost any raw or cooked protein with no effort needed. And that is the point of a knife like this: it’s all about how it slices in one motion while disturbing the ingredient as little as possible. The slight recurve shape is conducive to making this action even easier. It bears the look of a short katana.

    A subtle yet beautiful brushed satin finish is applied to this outer layer which contrasts wonderfully with the polished edge. A classic octagonal yew handle with buffalo horn ferrule completes this compelling package. Saya included.

  • Brand Name: Sakai Takayuki
  • Blacksmith: Itsuo Doi
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge: Blue #2
  • Edge Grind: Double Bevel, Even
  • Knife Type: Sakimaru (Sujihiki)
  • Handle: Yew Octagonal
  • Ferrule: Buffalo Horn
  • Saya: Included
  • Weight: 7.7 oz (218 g)
  • Edge Length: 298 mm
  • Total Length: 457 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 39 mm&&&&&&690&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-367.png&&&5&&&||&&&||&&&@@@ satahogu21&&&1187&&&Takayuki Homura Guren Gyuto 225mm&&&Sakai Takayuki Homura Guren is a series of high-quality kurouchi knives hammer-forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand hammered finishes, and convex grinds make these lookers as well as performers.

  • Brand: Sakai Takayuki
  • Blacksmith: Doi san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Handle: Urushi Oak Octagonal Burnt Finish
  • Edge Grind: Even 50/50
  • Weight: 8.1 oz 230 g)
  • Edge Length: 208 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 56.0 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-gyuto-225mm-28.png&&&0&&&||&&&||&&&@@@ satahoguke30&&&1189&&&Takayuki Homura Guren Kengata Yanagi 300mm&&&Looking for a high-performing, stylish knife? Look no further than the Sakai Takayuki Homura Guren series kengata yanagiba.

    Crafted from Blue #2 carbon steel and expertly forged by blacksmith Itsuo Doi, this knife features a hammered (Tsuchime) finish and a single bevel, right-hand grind for exceptional performance. The blade measures 285mm on the edge, with a thickness of 4.5mm at the heel.

    The handle is made from Urushi lacquered oak with a burnt finish for a unique look, while the blade is finished with a Kurouchi to combat potential rust and patina.

    The craftsmen of Sakai Takayuki carefully finish each knife, so you can be confident that it will perform right out of the box. Please note that a cover is not included with this knife.

  • Brand: Sakai Takayuki
  • Blacksmith: Doi san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Finish: Tsuchime Kurouchi
  • Tip: Kengata Style
  • Type: Yanagiba
  • Handle: Urushi Oak Octagonal Burnt Finish
  • Weight: 10.7 oz (304 g)
  • Actual Edge Length: 285 mm
  • Spine Thickness at Base: 4.5 mm
  • Blade Height: 38.7 mm
  • Edge Grind: Single Bevel Traditional Right&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagi-kengata-300mm-75.png&&&0&&&||&&&||&&&@@@ satahogu&&&1186&&&Takayuki Homura Guren Nakiri 180mm&&&This is a series of high quality kurouchi knives hammer forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand-hammered finishes, and convex grinds make these lookers as well as performers.

  • Brand: Sakai Takayuki
  • Blacksmith: Doi san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Edge Grind: Even 50/50
  • Cladding: Iron
  • Handle: Urushi Oak Octagonal Burnt Finish
  • Weight: 8.6 oz (246 g)
  • Edge Length: 162 mm
  • Total Length: 326 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height at Front: 56.2 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-nakiri-180mm-28.png&&&0&&&||&&&||&&&@@@ satagubl2pe1&&&1185&&&Takayuki Homura Guren Petty 150mm&&&Introducing the Homura Guren series, expertly handcrafted by Sakai master blacksmith Itsuo Doi. These knives feature Aogami #2 steel cores, clad in soft iron, and heat-treated to 62-63 HRC for outstanding edge retention. The distal tapering and precise edge geometry ensure flawless performance, while the Kurouchi Tsuchime finish gives each blade a unique, rustic look.

    With hand-hammered finishes and convex grinds, these knives are both stunning and practical. The burnt Japanese oak wa handle, coated in urushi lacquer, offers a traditional, durable grip. Each knife is engraved with Itsuo Doi's personal seal, ensuring authenticity and artistry.

  • Brand: Sakai Takayuki
  • Blacksmith: Doi san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Edge Grind: Even 50/50
  • Handle: Urushi Oak Octagonal, Burnt Finish
  • Weight: 3.5 oz (100 g)
  • Edge Length: 140 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 34 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-petty-150mm-64.png&&&5&&&||&&&||&&&@@@ homura1&&&1188&&&Takayuki Homura Guren Yanagiba 300mm &&&Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue 2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.

    Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.

    The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.

    At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.

  • Brand: Sakai Takayuki
  • Blacksmith: Doi san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Finish: Kurouchi Tsuchime
  • Handle: Urushi Oak Octagonal Burnt Finish
  • Edge: Traditional Single Bevel Grind, Right
  • Weight: 9.6 oz (274 g)
  • Edge Length: 298 mm
  • Total Length: 451 mm
  • Spine Thickness at Base: 4.8 mm
  • Blade Height: 36.0mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-80.png&&&0&&&||&&&||&&&@@@ homura&&&01190&&&Takayuki Homura Guren Yanagiba 300mm &&&Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue 2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.

    Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.

    The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.

    At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.

  • Brand: Sakai Takayuki
  • Blacksmith: Doi san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Finish: Kurouchi Tsuchime
  • Handle: Urushi Oak Octagonal Burnt Finish
  • Actual Edge Length: 299mm
  • Blade Height: 38.6mm
  • Total Length: 453mm
  • Edge: Traditional Single Bevel Grind, Right
  • Weight: 11.5oz / 326g
  • Spine Thickness: 5mm
  • Tip: Genbu Style&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-28.png&&&0&&&||&&&||&&&@@@ tahonkaw2mu1&&&5597&&&Takayuki Hon Kasumi W#2 Mukimono 180mm Lefty&&&Takayuki Hon Kasumi W#2 Mukimono 180mm Left handed traditional grind. 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
  • 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 at Heel: 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&&&||&&&||&&&@@@ 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: 5.4 ounces
  • Blade Length: 150 mm
  • Total Length: 267 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height at Base: 39.6 mm&&&&&&100&&&&&&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 engendered themselves to becoming 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)
  • Edge Length: 213 mm
  • Total Length: 315 mm
  • Spine Thickness: 2 mm
  • Blade Height: 94 mm&&&&&&150&&&&&&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)
  • Length: 135mm
  • Height: 45mm
  • Weight: 6.1oz
  • Handle: D Ho Wood
  • Ferrule: Buffalo Horn&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-135mm-123.png&&&3.5&&&||&&&||&&&@@@ 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 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 which 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 which 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: 7.9oz
  • Blade Length: 150mm
  • Total Length: 290mm
  • Spine Thickness at Base: 7.4mm
  • Blade Height: 50mm&&&&&&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 which 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 which 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: 9.8oz
  • Blade Length: 165mm
  • Total Length: 305mm
  • Spine Thickness at Base: 7.4mm
  • Blade Height: 49.8mm&&&&&&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 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 which 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 which 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: 9oz / 256g
  • Blade Length: 167mm
  • Total Length: 310mm
  • Spine Thickness at Base: 7.4mm
  • Blade Height: 51mm&&&&&&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)
  • Edge 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 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 which 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 which 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 which has a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Blade Orientation: Left Handed
  • Weight: 11.1oz / 318g
  • Blade Length: 182mm
  • Total Length: 225mm
  • Spine Thickness at Base: 7mm
  • Blade Height: 54mm
  • No saya for this knife&&&&&&280&&&&&&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 half 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)
  • Edge Length: 215 mm
  • Total Length: 337 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez&&&&&&80&&&&&&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 which 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)
  • Edge Length: 241 mm
  • Total Length: 372 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height at Base: 51 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-240mm-308.png&&&5&&&||&&&||&&&||@@@ tainmu18&&&4397&&&Takayuki Inox Mukimono 180mm Sale&&&
  • Maker: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: Inox (Stainless Steel)
  • Cladding: Stainless Steel
  • Engraving: Laser Etched
  • Handle: D Ho Wood
  • Ferrule: Buffalo Horn
  • Grind: Single Bevel Traditional
  • Weight: 5.0 oz/ 142g
  • Blade Length: 167 mm
  • Overall Length: 310 mm
  • Spine Thickness at Heel: 3.27 mm
  • Blade Height at Heel: 38.54 mm&&&&&&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 ounces
  • 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 which 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 ounces
  • Blade Length: 233 mm
  • Total Length: 382 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 30.4 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 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 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: 5 ounces
  • Blade Length: 233 mm
  • Total Length: 382 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 30.4 mm&&&&&&200&&&&&&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)
  • Edge 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 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 which has a buffalo horn ferrule.

  • Brand: Sakai Takayuki
  • Location: Sakai Japan
  • Blade Orientation: Left Handed
  • Weight: 6.2 ounces
  • Blade Length: 258 mm
  • Total Length: 412 mm
  • Spine Thickness at Base: 3.7 mm
  • Blade Height: 32.6 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 which 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 which has a buffalo horn ferrule.

    This is 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)
  • Edge Length: 287 mm
  • Total Length: 444 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 36 mm&&&&&&175&&&&&&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 which has a buffalo horn ferrule.

    This is 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)
  • Edge 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)
  • Edge 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)
  • Edge Length: 161 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 44.8 mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood
  • Handles are installed with gapped machi called "Tokyo Style"&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-160mm-120.png&&&3.5&&&||&&&||&&&@@@ takuvghateco2&&&7494&&&Takayuki Kurokage VG10 Bunka 190mm&&&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 190mm!

    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
  • Edge Length: 190mm
  • Weight: 5.8oz (166g)
  • Height: 50mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • Spine Thickness: 2.0mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handles are installed with gapped machi called "Tokyo Style"
  • Handle Material: Octagonal Wenge Wood&&&&&&185&&&&&&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)
  • Edge Length: 215 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.7 mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • Spine Thickness: 2.0mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-210mm-125.png&&&0&&&||&&&||&&&|kika21gy|@@@ 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
  • Edge Length: 240mm
  • Weight: 6.8oz (194g)
  • Height: 52mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • Spine Thickness: 2.0mm
  • 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&&&&&&214&&&&&&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
  • Edge Length: 154mm
  • Weight: 2.8oz (82g)
  • Height: 29mm
  • Cladding: Stainless
  • Finish: Hammered, Teflon Coated
  • Spine Thickness: 1.8mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)
  • Handle Material: Octagonal Wenge Wood&&&&&&150&&&&&&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)
  • Edge 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"&&&&&&180&&&&&&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/ 138g
  • Blade Length: 251 mm
  • Overall Length: 400 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 37.5 mm
  • HRC: 60-61
  • Edge: Double-Bevel (50/50)&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-sujihiki-240mm-120.png&&&4&&&||&&&||&&&@@@ tanagy21&&&14590&&&Takayuki Nanairo Gyuto 210mm&&&This great looking 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 multi colored handles they are using 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 which 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)
  • Edge 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 is a new line as of 2021 and 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 great looking 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 which 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 great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking 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/ 176g
  • Blade Length: 203mm
  • Overall Length: 355mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 50.3mm&&&&&&200&&&&&&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 from 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/ 152g
  • Blade Length: 172mm
  • Overall Length: 311mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 48.2mm &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-santoku-170mm-249.png&&&0&&&||&&&||&&&@@@ tabl2zosl&&&8072&&&Takayuki Nata White #1 150mm&&&Sakai Takayuki Nata White #1 150mm is an old-style Japanese chopping axe. This knife is used to clear brush and small saplings. Excellent, authentic Japanese tool for yard work.

  • Brand: Sakai Takayuki
  • Manufacturer: Aoki Hamono
  • Edge Steel: White #1
  • Cladding: Iron
  • Finish: Kurouchi
  • HRC: 60
  • Handle: Chestnut Burned
  • Made In Sakai Japan
  • Edge Length: 150mm
  • Weight: 1 Pound 2 Ounces&&&&&&100&&&&&&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)
  • Edge 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)
  • Edge 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&&&||&&&||&&&@@@ tapade18&&&3695&&&Takayuki Tokujuo White #2 Garasuki Left Handed 180mm&&&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 Tokujuo
  • Steel: White #2
  • Knife Type: Garisuki Left Handed Single Bevel
  • Cladding: Iron
  • Length: 182mm
  • Height: 49mm
  • Spine Thickness: 5.3
  • Weight: 8.7oz / 248g
  • 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 Tokujuo 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
  • Blade Height at Heel: 41mm
  • Edge Length: 150mm
  • Spine Thickness: 5mm
  • 5oz, 142g
  • Handle: Ho D Shaped
  • Ferrule: Buffalo Horn&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-150mm-315.png&&&5&&&||&&&||&&&@@@ tatowh2mu18&&&3698&&&Takayuki Tokujuo White #2 Honesuki Left Handed 150mm&&&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
  • Blade Height at Heel: 41mm
  • Edge Length: 150mm
  • Spine Thickness: 5mm
  • 5oz, 142g
  • 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&&&||&&&||&&&@@@ tatowh2mide2&&&3102&&&Takayuki Tokujuo White #2 Mioroshi Deba 210mm&&&The knives in the Takayuki Tokujuo 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 Tokujuo 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. More styles will follow later.

    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 ho wood and buffalo horn.

  • Weight: 7.2 oz (204g)
  • Blade Length: 215 mm
  • Overall Length: 371 mm
  • Spine Thickness at Heel: 5.10 mm
  • Blade Height at Heel: 43.02 mm&&&&&&470&&&395&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-289.png&&&0&&&||&&&||&&&@@@ tatowh2mu181&&&3091&&&Takayuki Tokujuo 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: Chestnut Shaped Magnolia
  • Weight: 5.9 oz (168 g)
  • Blade Length: 176 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height at Heel: 40.5 mm
  • Ferrule: Buffalo Horn

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-384.png&&&0&&&||&&&||&&&@@@ tawh2tabu&&&3200&&&Takayuki Tokujuo 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've produced it 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
  • Hitachi White #2
  • Handle: Bubinga Octagonal
  • Blade length: 180mm / 7.1"
  • Overall length: 330mm
  • Thickness at spine: 3 mm
  • Thickness at tip: 1.8 mm
  • HRC 60
  • Blade height: 82mm
  • Weight 300g / 10.6oz
  • Bevel Double (50/50)&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-tall-bunka-180mm-163.png&&&0&&&||&&&||&&&@@@ tatowh2us24&&&3067&&&Takayuki Tokujuo White #2 Usuba 240mm&&&Takayuki Tokujuo White #2 Usuba 210mm. The knife you see here is a traditional usuba with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for thin-slicing vegetables and push-cutting as well. We sell these primarily to sushi line cooks.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Blade Orientation: Single Bevel Right Handed
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: Chestnut Shaped Magnolia
  • Weight: 13.5oz (382 g)
  • Blade Length: 226 mm
  • Total Length: 396 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height at Heel: 56.5 mm
  • Ferrule: Buffalo Horn
  • Handle: D Magnolia Wood, Right Orientation&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-usuba-240mm-229.png&&&0&&&||&&&||&&&@@@ tatowh2us27&&&3068&&&Takayuki Tokujuo White #2 Usuba 270mm&&&Takayuki Tokujuo White #2 Usuba 270mm. Takayuki Tokujuo White #2 Usuba 210mm. The knife you see here is a traditional usuba with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for thin-slicing vegetables and push-cutting as well. We sell these primarily to sushi line cooks.

  • Brand: Sakai Takayuki
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Blacksmith: Togashi Kenji
  • Sharpener: Nishimura Norikatsu
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Blade Orientation: Single Bevel Right Handed
  • Finish: Kasumi, Natural Stone Finish
  • Edge Grind: Traditional Single Bevel
  • Handle: Chestnut Shaped Magnolia
  • Weight: 16 oz (464 g)
  • Blade Length: 258 mm
  • Total Length: 435 mm
  • Spine Thickness at Base: 5.4 mm
  • Blade Height at Heel: 58.5 mm
  • Ferrule: Buffalo Horn
  • Handle: D Magnolia Wood, Right Orientation&&&&&&595&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-usuba-270mm-180.png&&&0&&&||&&&||&&&@@@ tatowh2ya24&&&3003&&&Takayuki Tokujuo White #2 Yanagiba 240mm&&&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 Tokujuo White #2 Yanagiba 240mm is 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 (138g)
  • Blade Length: 235 mm
  • Overall Length: 374 mm
  • Spine Thickness at Heel: 3.66 mm
  • Blade Height at Heel: 28.75 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-240mm-255.png&&&0&&&||&&&||&&&@@@ tatowh2ya27&&&3004&&&Takayuki Tokujuo 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
  • Overall Length: 417 mm
  • Spine Thickness at Heel: 4.60 mm
  • Blade Height at Heel: 33.45 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-270mm-250.png&&&0&&&||&&&||&&&@@@ tatowh2ya30&&&3005&&&Takayuki Tokujuo White #2 Yanagiba 300mm&&&Occupying the middle ground of length in our Tokujuo 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
  • Overall Length: 451 mm
  • Spine Thickness at Heel: 3.98 mm
  • Blade Height at Heel: 34.92 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-300mm-268.png&&&0&&&||&&&||&&&@@@ tatowh2ya33&&&3006&&&Takayuki Tokujuo White #2 Yanagiba 330mm&&&Tokujuo in Japanese means “special,” and it is indeed quite fitting that these knives carry the name. Tokujuo 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 (286g)
  • Blade Length: 321 mm
  • Overall Length: 490 mm
  • Spine Thickness at Heel: 5.21 mm
  • Blade Height at Heel: 37.39 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-330mm-264.png&&&0&&&||&&&||&&&@@@ takayuki1&&&3505&&&Takayuki Tokujuo Yanagi 300mm Lefty&&&This beautiful hand-made yanagiba in 270mm 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 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 ounces / 218g
  • Blade Length: 289 mm
  • Overall Length: 450 mm
  • Thickness at Heel: 4.5 mm
  • Blade Height: 36 mm
  • Grind: Traditional Single Bevel
  • Orientation: Left Handed &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-yanagi-300mm-lefty-169.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)
  • Edge Length: 212 mm
  • Total Length: 333 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm&&&&&&100&&&&&&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)
  • Edge Length: 236 mm
  • Total Length: 359 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&130&&&&&&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)
  • Edge Length: 272 mm
  • Total Length: 398 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 54 mm&&&&&&150&&&&&&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)
  • Edge Length: 123 mm
  • Total Length: 228 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm&&&&&&70&&&&&&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)
  • Edge Length: 149 mm
  • Total Length: 265 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-150mm-284.png&&&5&&&||&&&||&&&@@@ takayukitus9&&&16661&&&Takayuki TUS Santoku 180mm&&&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: Santoku
  • Weight: 5.1 oz (146 g)
  • Edge Length: 180 mm
  • Total Length: 303 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-santoku-180mm-282.png&&&5&&&||&&&||&&&@@@ takayukitus4&&&16623&&&Takayuki TUS Sujihiki 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: 5.5 oz (156 g)
  • Edge Length: 242 mm
  • Total Length: 365 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm&&&&&&90&&&&&&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)
  • Edge Length: 272 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 40 mm&&&&&&110&&&&&&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 principals 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 great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking 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 Pakkawood Western (Yo)
  • Knife Type: Cleaver
  • Weight : 13.0 oz (365g)
  • Blade Length: 210 mm
  • Overall Length: 318 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 84.6 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 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)
  • Edge Length: 180 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm&&&&&&140&&&&&&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 principals 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 good looking 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)
  • Edge Length: 212 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm
  • HRC: 60&&&&&&145&&&&&&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 principals 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 good looking 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)
  • Edge 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 more cool lookers 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 to 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 Pakkawood Western (Yo)
  • Knife Type: Kengata (Bunka)
  • Edge Length: 160mm
  • Height: 46mm
  • Weight: 5.8oz&&&&&&140&&&&&&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 principals 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 great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking 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)
  • Edge Length: 190 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-190mm-86.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)
  • Edge Length: 256 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 36 mm&&&&&&225&&&&&&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: 6.6 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 300 mm (11.75")
  • Thickness at Heel: 1.9 mm
  • Blade Height: 47.0 mm

    &&&&&&140&&&&&&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 Japanese stainless 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 originated a special tempering technique which 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)
  • Edge Length: 121 mm
  • Total Length: 224 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 27 mm&&&&&&100&&&&&&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 the 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 which 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 really great looking 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)
  • Edge Length: 149 mm
  • Total Length: 263 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm

    &&&&&&110&&&&&&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 a resolution 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)
  • Edge Length: 79 mm
  • Total Length: 185 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 22 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-80mm-101.png&&&4.5&&&||&&&||&&&@@@ 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 which 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)
  • Edge Length: 180 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm

    &&&&&&140&&&&&&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 principals 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 any time and 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 good looking 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: Slicer
  • Cladding: 33 layer, Stainless, Damascus
  • Handle Material: Mahogany Wood
  • HRC: 60
  • Style: Slicer
  • Weight: 6.2 oz (176 g)
  • Edge Length: 238 mm
  • Total Length: 365 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 37 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-hammered-damascus-suji-240mm-60.png&&&0&&&||&&&||&&&@@@ tavghadawasa&&&7479&&&Takayuki VG-10 Hammered Damascus Wa Bunka 170mm&&&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 great looking 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 which 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 great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking 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)
  • Edge Length: 161 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm&&&&&&140&&&&&&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 which 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)
  • Edge Length: 271 mm
  • Total Length: 453 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&230&&&&&&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 great looking 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 which 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)
  • Edge Length: 214 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&165&&&&&&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 great looking 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 which 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)
  • Edge Length: 239 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 50 mm&&&&&&190&&&&&&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 which 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)
  • Edge Length: 288 mm
  • Total Length: 448 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&230&&&&&&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)
  • Edge Length: 151 mm
  • Total Length: 296 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm&&&&&&165&&&&&&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&&&Kengata means "sword-like" in Japanese, and the term can be applied to most knives that have the distinctive reverse tanto tip. Knives like this one very much resemble a gyuto with a tanto tip and are also known as bunkas. The reverse tanto tip is the most obvious design element of the bunka blade. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. Aside from general cutting and chopping duties, it is also a perfect tool for processing smaller items and performing intricate cuts with the tip. 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 blade is made with a core of VG-10 stainless steel, which is clad with a layer of Damascus stainless steel in the san-mai style. The strong outer layer is given a hammered finish, which contrasts beautifully with the Damascus layer on the lower blade road.

    The great looks of the blade are complemented by a subtle and understated traditional octagonal handle made from maple and red pakka wood.

  • Weight: 5.3 oz (152 g)
  • Edge Length: 201 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm&&&&&&165&&&&&&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
  • Edge Length: 162mm
  • Height: 45mm
  • Spine Thickness: 2mm
  • Weight: 5.1oz / 144g
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood&&&&&&145&&&&&&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 great looking 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 which 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)
  • Edge Length: 152 mm
  • Total Length: 287 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 29.3 mm&&&&&&109&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-150mm-211.png&&&5&&&||&&&||&&&@@@ santoku170&&&7472&&&Takayuki VG-10 Hammered Damascus Wa 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 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
  • Edge Length: 170mm
  • Height: 48mm
  • Weight: 4.6oz&&&&&&140&&&&&&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 which 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 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
  • Knife Type: Sujihiki (Slicing Knife)
  • Weight: 4.9 oz (138 g)
  • Edge Length: 251 mm
  • Total Length: 402 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 37 mm&&&&&&165&&&&&&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 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: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Octagonal Maple
  • Ferrule: Red Pakka Wood
  • Weight: 4.9 oz (140 g)
  • Edge Length: 161 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm&&&&&&140&&&&&&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)
  • Edge 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&&&&&&148&&&&&&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)
  • Edge 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&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-nashiji-kengata-200mm-76.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)
  • Edge Length: 300 mm
  • Total Length: 455 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 33 mm&&&&&&800&&&710&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-300mm-38.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&&&790&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-330mm-194.png&&&0&&&||&&&||&&&@@@ tazagisa36&&&4239&&&Takayuki Zangetsu Ginsan Sakimaru 360mm&&&Sakai Takayuki Zangetsu Ginsan Silver Steel No.3 Japanese Chef's Sakimaru-Takohiki 360mm with Wenge Handle and Saya. This fantastic knife is made by forging Silver 3 steel that is resistant to rust and has excellent edge retention. The design and shape of the blade make pull slicing efficient and easy.

    The graceful wenge handle with wood grain is familiar to the hand and creates a unique texture when used. If you are in need of a sword, this beauty will fill in nicely.

  • 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)
  • Weight: 11.5 oz (327 g)
  • Edge Length: 360 mm
  • Total Length: 530 mm
  • Blade Edge: Single-edged (Right-Handed)&&&&&&1050&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-360mm-172.png&&&0&&&||&&&||&&&@@@ tazagisa39&&&4240&&&Takayuki Zangetsu Ginsan Sakimaru 390mm&&&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: 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 Edge: Single-edged (Right-Handed)
  • Weight: 13.3 oz (378 g)
  • Edge Length: 400 mm
  • Total Length: 570 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 38 mm&&&&&&1125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-390mm-52.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.&&&&&&0.95&&&&&&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 Nimii, Japan, setting the gold standard for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades offer superior sharpness, durability, and a lightweight feel. The distinctive kurouchi finish and handcrafted details make each piece one of a kind.

    This series features an Aogami Super AS core with a softer stainless steel cladding, ensuring easier maintenance, reduced reactivity, and long-lasting performance. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably lightweight. The acute edge bevels, made possible by the premium core steel, deliver razor-sharp precision and effortless cutting.

    If you are looking for a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision chopping, the Takeda AS Stainless Clad Large Cleaver is the perfect choice. Handcrafted in Nimii, Japan, this cleaver embodies the finest in Japanese blacksmithing tradition.

  • 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: 13.4oz 380 g
  • Blade length: 237mm
  • Total length: 380mm
  • Spine thickness at base: 2.2mm
  • Blade height: 112mm&&&&&&800&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-nas-chuka-bocho-large-1.png&&&0&&&||&&&||&&&@@@ tastclbu&&&TakedaNAS-BannoBunka170&&&Takeda Stainless Clad Bunka 170mm&&&Bunkas are essentially nakiris with an angled tip added for some additional versatility. Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.

    The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.

    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 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 305 mm (12")
  • Thickness at Heel: 2.5 mm
  • Blade Height: 55.1 mm

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-170mm-33.png&&&5&&&||&&&||&&&@@@ taascl&&&Takeda-Cleaver&&&Takeda Stainless Clad Cleaver Small&&&One Per Customer – Limited Availability

    For nearly a century, Takeda Hamono has crafted exceptional knives and tools, setting the benchmark for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades feature a tall, lightweight profile with a distinctive kurouchi finish, giving each piece a unique character.

    This series combines an AS core with a softer stainless steel cladding, providing easier maintenance and reduced reactivity without sacrificing cutting performance. Despite its ultra-tall profile and substantial steel, the Takeda AS Stainless Clad Cleaver remains impressively lightweight. Its acute edge bevels take full advantage of the high-performance core steel, delivering outstanding sharpness and precision.

    For those who want a thin, tall cleaver with exceptional performance, effortless maintenance, and unmistakable craftsmanship, the Takeda AS Stainless Clad Cleaver is an outstanding choice.

  • 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: 12.6oz 358 g
  • Blade length: 222mm
  • Total length: 355mm
  • Spine thickness at base: 2.2mm
  • Blade height: 105mm&&&&&&750&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-as-cleaver-small-44.png&&&0&&&||&&&||&&&@@@ tastclfu18&&&TakedaNAS-Funayuki&&&Takeda Stainless Clad Funayuki 180mm&&&This funayuki is much like a mini gyuto, but with a much taller profile. Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.

    The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.

    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)
  • Edge Length: 180 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 59 mm

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&400&&&&&&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 crafted exceptional knives and tools, setting the benchmark for quality and performance. Known for their expertly treated Aogami Super AS steel core, these blades feature a tall, lightweight profile with a distinctive kurouchi finish, giving each piece a unique character.

    This series combines an AS core with a softer stainless steel cladding, providing easier maintenance and reduced reactivity without sacrificing cutting performance. Despite its ultra-tall profile and substantial steel, the Takeda AS Stainless Clad Gyuto remains impressively lightweight. Its acute edge bevels take full advantage of the high-performance core steel, delivering outstanding sharpness and precision.

    For those who want a thin, tall gyuto with exceptional performance, effortless maintenance, and unmistakable craftsmanship, the Takeda AS Stainless Clad Gyuto is an outstanding choice.

  • 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: 6oz
  • Blade length: 216mm
  • Total length: 353mm
  • Spine thickness at base: 2.29mm
  • Blade height: 62.04mm
  • Saya Included and test fit

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.

    &&&&&&440&&&&&&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 unique aesthetic and character. They are exceptionally tall, laser thin, and light, making them a favorite among knife enthusiasts. The gyutos feature top-quality Aogami Super steel, known for its ability to be treated to exceptional hardness. This allows the knives to maintain a refined edge while being easy to sharpen.

    The Takeda AS Stainless Clad gyuto has a stainless steel cladding over the carbon Aogami Super core, improving maintenance and corrosion resistance. The kurouchi finish of the Stainless series is smoother than the Classic series, reducing drag while cutting while preserving Takeda's iconic aesthetic.

    The blade geometry of the gyuto is a 50/50 compound grind, with a rounded shoulder and an acute edge angle, resulting in excellent cutting performance and food separation. It has a long flattish sweet spot towards the heel and a curved shape that enables rocking. The handle is made of rosewood with a black pakka wood ferrule.

    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: 6.6 ounces
  • Blade Length: 250 mm (9.75")
  • Overall Length: 390 mm (15.25")
  • Thickness at Heel: 2.5 mm
  • Blade Height: 65.0 mm

    Please know that all measurements are approximations! &&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-240mm-59.png&&&5&&&||&&&||&&&@@@ tastclbu21&&&TakedaNAS-Bunka210&&&Takeda Stainless Clad Kiritsuke (Bunka) 215mm&&&Third-generation blacksmith Shosui Takeda is renowned for his work using Aogami Super Steel to make his iconic kitchen knives. Takeda knives are instantly recognizable due to their kurouchi finish and unusually tall blade height. The combination of these design elements lends the knives a weapon-like appearance.

    The knife featured here comes from the Stainless Clad collection, wherein the core AS steel is covered with a layer of softer stainless steel. The outer layer is applied to either side of the blade but not over the spine. This technique is called “san mai,” and it refers to the Japanese translation meaning three flat things. This process offers the practical and visible advantage of a superb cutting edge with a corrosion-resistant exterior. Corrosion can be avoided by keeping the exposed portion of the non-stainless part of the blade clean and dry after each use.

    The blade length of these knives runs a bit longer than advertised, around 220mm. Each handmade blade will be slightly different in length and height. The cutting edge is ground with a 50/50 bevel. The blade face is finished with a kurouchi coating all the way to the edge and hand-engraved kanji characters add to the traditional look of this great looking knife.

    This is a wonderful all-arounder that should find favor with users wanting a tall blade for extra board clearance. The flat profile will appeal to those chefs who like to push cut. We think that every knife enthusiast should have a Takeda in their collection and this bunka is a great example of this iconic brand.

    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
  • Edge Length: (Each one varies) 216mm
  • Blade Height: (Each one varies) 60mm
  • Spine Thickness at heel: 2.5mm
  • Weight: 5.5oz / 156g
  • Engraving: Hand Engraved with a stamp&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-215mm-60.png&&&5&&&||&&&||&&&@@@ tastclki&&&TakedaNAS-Kiri240&&&Takeda Stainless Clad Kiritsuke 240mm&&&Prized for their unique aesthetic, tall profiles and exceptionally thin, light blades, Takeda’s knives have risen to cult status in the Japanese knife world. Mr. Takeda produces these wonderful handcrafted blades from a small workshop in Niimi. Known for his excellent treatment of Aogami Super steel, this line clads the reactive carbon core with softer stainless steel to enhance ease of maintenance. Done with a beautiful kurouchi finish, these knives are certainly unique in appearance and the provenance is quite unmistakable.

    The Takeda Stainless Clad Kiritsuke, like most of Takeda’s knives, is exceptionally tall. As a result, this knife will feel and perform more like a long bunka. Usually, kiritsukes are known for their aptitude at slicing as well as vegetable work. Because of the height profile here, this knife will be excellent with produce, but won’t be as good for slicing work. The 50/50 grind and edge bevel make this blade suitable for both left- and right-handed users.

    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: 6.4 ounces / 182g
  • Blade Length: 242mm (9.5")
  • Overall Length: 380 mm (15")
  • Thickness at Heel: 2.9 mm
  • Blade Height: 66.5 mm

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.

    &&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-kiritsuke-240mm-223.png&&&5&&&||&&&||&&&@@@ tastclna&&&Takeda-Nakiri&&&Takeda Stainless Clad Nakiri 170mm With Saya&&&Takeda Stainless Clad Nakiri 170mm With Saya. This masterfully crafted blade features a precision 50/50 compound grind with an exceptionally tall, thin edge bevel, offering outstanding cutting performance. The Aogami Super steel core is expertly heat-treated to achieve a Rockwell Hardness rating of 62, balancing durability with superior edge retention and sharpness.

    To enhance corrosion resistance and simplify maintenance, the carbon steel core is clad in kurouchi-finished stainless steel. Revered by knife enthusiasts worldwide, Takeda’s knives are often regarded as the gold standard in Japanese performance cutlery.

    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 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 305 mm (12")
  • Thickness at Heel: 2.5 mm
  • Blade Height: 55 mm
  • Saya Included

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-nakiri-170mm-with-saya-16.png&&&0&&&||&&&||&&&@@@ tastclassmya&&&TakedaNAS-Sasanoha-Large&&&Takeda Stainless Clad Sasanoha 250mm Wt Saya&&&Shosui Takeda, hailing from Nimii, Japan, is an esteemed blacksmith known for his outstanding craftsmanship in creating knives. Utilizing premium Aogami Super Steel, he expertly forges his masterpieces within his compact blacksmith studio. One of his most commendable creations is the Takeda Stainless Clad AS Sasanoha, a large-sized gyuto steeped in tradition.

    This knife features a double-edged blade, making it compatible for both left and right-handed users. It's lightweight, thin, and has a cutting ability that is nothing short of a dream. The knife excels not only in carving and slicing tasks but is also ideal for delicate tasks such as filleting. This makes it an excellent all-purpose preparation knife suitable for professionals, as well as an ideal multipurpose knife for domestic use. Here are the details of its specifications. Each knife is a unique piece, skillfully hand-forged and completely original.

    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
  • Height: 47.5mm
  • Length: 250mm
  • Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Weight: 5.2oz / 148g
  • Saya Included

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.&&&&&&490&&&&&&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's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.

    The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.

    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)
  • Edge Length: 220 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height: 34 mm

    Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-yanagiba-220mm-52.png&&&0&&&||&&&||&&&@@@ shtabl2sa16&&&TA-KA180DE-PB&&&Tanaka Blue #2 Migaki Deba 180mm&&&Shigeki Tanaka is a blacksmith from Miki City Japan and is the man who masterfully crafted this deba knife with a refined Kasumi finish and hand-engraved kanji on its face. Its soft iron cladding and Aogami #2 core steel make it a top-tier carbon steel knife capable of holding razor-sharp edges through extensive use. The blade's thick one-sided grind provides exceptional performance when breaking down fish. The handle is a simply authentic ho wood D shape that you would find in most knife shops in Japan. Each knife is unique due to its handcrafted nature, and it is essential to dry the blade after washing to prevent rusting.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami #2
  • HRC: 62 +-
  • Weight: 10oz / 286g
  • Blade Length: 178mm
  • Total Length: 326mm
  • Spine Thickness at Base: 6.5mm
  • Blade Height: 50mm
  • Blade Grind: Right Sided Traditional Grind
  • Cladding: Iron
  • Engraving: Hand Chiseled
  • Handle: Ho Wood D
  • Ferrule: Black Resin &&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-migaki-deba-180mm-116.png&&&0&&&||&&&||&&&@@@ takugy24&&&TA-102&&&Tanaka Blue #2 Migaki Gyuto 210mm&&&The Tanaka Blue #2 line of knives is an excellent value combining the handcraftsmanship with the exceptional edge taking and edge holding of Aogami #2. As with all knives in this line, this 210mm gyuto uses top of the line Aogami #2 steel core hardened to 62-63 HRC. It is finished off with a nice walnut octagonal handle.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • HRC: 62-63
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5oz
  • Blade length: 210mm
  • Total length: 362mm
  • Spine thickness at base: 2.6mm
  • Blade height: 49.6mm &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-migaki-gyuto-210mm-96.png&&&4.5&&&||&&&||&&&||@@@ shtabl2de18&&&TA-103&&&Tanaka Blue #2 Migaki Gyuto 240mm&&&Shigeki Tanaka Blue #2 Gyuto 240mm. The knife is hammer-forged by Shigeki and features a refined Kasumi finish with hand engraved kanji on the face of the blade. The cladding is stainless steel and the core steel Aogami #2, a premier carbon steel capable of taking extremely keen edges and holding those edges through large volumes of produce. The grind is very thin and evenly ground which gives the knife outstanding performance. The handle is an upgraded walnut octagonal with black pakka ferrule. As with any hand-produced item, these knives do vary from one another. Also, you need to wipe the knife edge dry after washing it to avoid rusting.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami #2
  • HRC: 62 +-
  • Blade Grind: Even, Double Bevel
  • Cladding: Stainless Clad
  • Finish: Kasumi (polished)
  • Engraving: Hand Chiseled
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 6.3 oz/ 180g
  • Blade Length: 243mm
  • Overall Length: 391mm
  • Spine Thickness at Heel: 2.7mm
  • Blade Height at Heel: 52mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-migaki-gyuto-240mm-117.png&&&0&&&||&&&||&&&||@@@ tabl2nabu17c&&&C47&&&Tanaka Blue #2 Nashiji Bunka 185mm Bog Oak&&&Shigeki Tanaka works with a small crew of artisans in a small traditional workshop in Miki City, one of the centers of knife making in Japan. He was trained by his illustrious father, master blade maker Kazuyuki Tanaka. Shigeki took over the family business after his father passed and instantly began earning respect both as a blacksmith and leader of the family business. We particularly like that he uses the traditional methods to make all of his knives.

    The popular Blue Paper #2 carbon steel is used as the core of this knife, which Shikegi-san hardens to 60+ HRC. The hagane is covered with a softer stainless steel to add strength and shock resistance. The cladding is treated with a very appealing nashiji, or pear skin, finish. Of course, as with any carbon knife, the blade edge will discolor with use. This patina is quite normal and in fact further aids in the protection of the core carbon steel.

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: Blue #2
  • Finish: Nashiji
  • Edge Grind: Even
  • Handle: 4,000 Year Bog Oak Octagonal
  • Weight: 6.3 oz/ 178g
  • Blade Length: 186mm
  • Overall Length: 330mm
  • Spine Thickness at Heel: 2.7mm
  • Blade Height at Heel: 51.0mm&&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-bunka-185mm-bog-oak-101.png&&&0&&&||&&&||&&&||@@@ tabl2migy21&&&TA-106&&&Tanaka Blue #2 Nashiji Gyuto 190mm &&&
  • Blacksmith: Shigeki Tanaka
  • Location: Miki Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62-63
  • Engraving: Hand Engraved
  • Edge Grind: Even
  • Handle: Walnut Octagonal
  • Ferrule: Pakka Wood
  • Weight: 5oz / 148g
  • Blade length: 185mm
  • Total length: 325mm
  • Spine thickness at base: 3mm
  • Blade height: 45.5mm&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-gyuto-190mm-77.png&&&0&&&||&&&||&&&||@@@ tabl2nagy242&&&TA-N210GYBU-W&&&Tanaka Blue #2 Nashiji Gyuto 210mm&&&Shigeki Tanaka is the son of master blade maker Kazuyuki Tanaka. Following the passing of his father, Shigeki took over the reins of the business and began forging a name for himself while continuing to further enhance the stature of the family business. He works with a small crew of artisans in a small workshop in Miki City, one of the epicenters of blade making in Japan. Tanaka-san continues to employ the traditional methods to make all of his knives.

    This gyuto a great example of his skills with Blue #2 steel. Blue Paper #2 carbon steel is one of the most popular steels for the making of kitchen cutlery. Tanaka-san hardens it to 62 HRC and clads it with a softer stainless steel to add strength and resilience. The cladding is treated with a nashiji (pear skin) finish.

    These are medium weight knives that have a stiff and controlled feel. The blade is well proportioned with an overall cutting edge length of 208mm coupled to a 49mm blade height at the heel. The spine is quite thick above the heel but tapers to a very nicely realized thin tip.

    These are really nice artisanal handmade knives that epitomize the blacksmith art. Enjoy!

  • Blacksmith: Shigeki Tanaka
  • Location: Miki, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: Blue #2
  • Finish: Nashiji
  • Edge Grind: Even
  • Handle: Walnut Octagonal
  • Weight: 5.5 oz/ 156g
  • Edge Length: 208 mm
  • Overall Length: 355 mm
  • Spine Thickness at Heel: 2.7 mm
  • Blade Height at Heel: 49 mm&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-gyuto-210mm-236.png&&&5&&&||&&&||&&&||@@@ tasebl2dabu1&&&TA-SU180BU-W&&&Tanaka Blue #2 Sekiso Bunka 180mm&&&This Tanaka Sekiso Damascus Bunka 165mm 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 bunka has a core steel forged of Aogami (blue paper #2) steel and a ductile iron Damascus cladding. The knife is entirely 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 bunka knives are real performers because of their fantastic convex grind, allowing the blade to easily slip through food items. Tanaka knives come with a very sharp edge out of the box and will likely not need much more than a stropping to achieve a wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife enthusiast.

  • 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: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.3oz/ 150g
  • Blade Length: 180mm
  • Overall Length: 320mm
  • Spine Thickness at Heel: 3mm
  • Blade Height at Heel: 47mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-bunka-180mm-98.png&&&0&&&||&&&||&&&@@@ tasebl2dagy2&&&TA-SU210GY-W&&&Tanaka Blue #2 Sekiso Gyuto 210mm&&&This stunning looker is another example of the outstanding craftsmanship of master blacksmith Shigeki Tanaka. He uses the well liked Blue #2 carbon steel as his core which is laminated with a fine looking damascus cladding made from a soft iron. The knife is fully reactive, so it does need to be carefully dried after use or before being stored.

    Tanaka-san makes his knives in his small workshop located in Miki City. He works there with a small crew of artisans who collectively put out some of the best looking and performing knives we sell. In particular, his gyutos are ground masterfully with a very graceful convex that will shed food as well as any knife out there. Tanaka knives are well known for coming out of the box swinging with a really nice working edge already in place. Most people will not need more than a little bit of strop time to really get these blades screaming sharp.

    For a good feel of what you can expect from this knife, check out the demonstration video below. Please note this one has a custom handle whereas the video shows the standard handle. But don’t worry, you will get the custom one pictured!

  • Blacksmith: Shigeki Tanaka
  • Location: Miki City, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Damascus (reactive)
  • Core Steel: Blue #2
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 5.9oz/ 168g
  • Blade Length: 209mm
  • Overall Length: 357mm
  • Spine Thickness at Heel: 3.6mm
  • Blade Height at Heel: 49.5mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-gyuto-210mm-101.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)
  • Edge 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 almost 8mm 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 (Means "Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 9.3 oz (264 g)
  • Edge Length: 160 mm
  • Total Length: 299 mm
  • Spine Thickness at Heel: 6.6 mm
  • Blade Height at Heel: 51.3 mm
  • Handle: Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&159&&&&&&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 bevel 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 (Means "Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 11.1 oz (314 g)
  • Edge Length: 175 mm
  • Total Length: 320 mm
  • Spine Thickness at Heel: 6.4 mm
  • Blade Height at Heel: 50.6 mm
  • Handle: 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 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 (Means "Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 12.3 oz (350 g)
  • Edge Length: 188 mm
  • Total Length: 343 mm
  • Spine Thickness at Heel: 6.9 mm
  • Blade Height at Heel: 56.3 mm
  • Handle: 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: 6.7oz
  • Blade Length: 208mm
  • Total Length: 355mm
  • Spine Thickness: 2.9mm
  • Blade Height: 48mm

    &&&&&&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/ 242g
  • Blade Length: 237mm
  • Overall Length: 383mm
  • Spine Thickness at Heel: 3.1mm
  • Blade Height at Heel: 52.1mm
  • Photos by Gustavo Bermudez

    &&&&&&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 168mm is perfectly proportioned to the 48mm height. It has a characteristic almost flat edge with a nicely rounded tip. It is a stout knife, weighing in at 9.2oz.

    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 magnolia wood with a black buffalo horn ferrule.

  • 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: 9.2 oz (262 g)
  • Edge Length: 168 mm
  • Total Length: 327 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 54.9 mm
  • Handle: Magnolia Wood
  • Ferrule: Buffalo Horn
  • None of our sayas fit this well&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-nakiri-165mm-129.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 (Means "Polished" in Japanese)
  • Edge Grind: Even
  • Weight: 7.0 oz (200 g)
  • Edge Length: 168 mm
  • Total Length: 318 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 44.6 mm
  • Handle: Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&170&&&&&&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 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 also laminates the steel too.

    The blade is made from a 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. 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 over single steel types.

    The grinds are extremely well executed as is 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 (Means "Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 4.4 oz (124 g)
  • Edge Length: 204 mm
  • Total Length: 342 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 30.3 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&150&&&&&&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 with 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 (Means "Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 5.8 oz (166 g)
  • Edge Length: 234 mm
  • Total Length: 379 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 31.2 mm
  • Handle: Octagonal Magnolia Wood
  • Ferrule: Buffalo Horn&&&&&&170&&&&&&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 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 magnolia wood with a buffalo horn 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 (Means "Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 6.4 oz (182 g)
  • Edge Length: 266 mm
  • Total Length: 420 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 33.0 mm
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn&&&&&&209.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-270mm-152.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.

    Of course like all three traditional Japanese kitchen knives, it is a single bevel design. So, as is the case with all 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 complimented by a traditional octagonal handle made from Magnolia wood and Buffalo horn for the ferrule.

  • Blacksmith: Mr. Tani
  • Location: Sakai, Japan
  • Construction: Hammer Forged, Ni Mai
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Migaki (Means "Polished" in Japanese)
  • Edge Grind: Right-Sided Traditional Grind
  • Weight: 8.3 oz / 234g
  • Blade Length: 305 mm
  • Overall Length: 460 mm
  • Spine Thickness at Heel: 4.5 mm
  • Blade Height at Heel: 36 mm
  • Handle: Oak Octagonal
  • Ferrule: Brown Pakkawood&&&&&&229&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-300mm-153.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&&&||&&&||&&&||@@@ thproulfadif&&&Meat-Thermometer&&&Telex Digital Probe Meat Thermometer&&&Telex Digital Probe Meat Thermometer

  • Super-fast: 3-5 Seconds thermometer with backlight features 3.9 inches food grade stainless steel probe gets temp readout within 3-5 seconds with high precision sensor
  • Accurate readout: Cookin thermometer with temp range of -32 ~ 302 degree Fahrenheit; accurate to ±0.9 degree Fahrenheit; Perfect for indoor outdoor cooking, grilling, BBQ and so on
  • Easy to use: Kitchen thermometer with foldable probe design folds away easily and locks into base for portability; Magnetic back and hook allows for convenient storage
  • Smart design: Digital meat thermometer will auto shut off if readout stays on for 10 minutes; Powered by included battery
  • Magnet on backside of the unit.
  • Paper Operating Guide included&&&&&&13.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/telex-digital-probe-meat-thermometer-5.png&&&5&&&||&&&||&&&@@@ tepe&&&50219&&&Tenugui 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&&&||&&&||&&&@@@ 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-88.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.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-89.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&&&||&&&||&&&@@@ tetodrfl&&&33042&&&Tenugui Towel Dragonflies 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.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-white-69.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&&&||&&&||&&&@@@ 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-40.png&&&0&&&||&&&||&&&@@@ tenugui3&&&50216&&&Tenugui Towel Harvest&&&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-harvest-126.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&&&||&&&||&&&@@@ tetopuch&&&33478&&&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 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&&&||&&&||&&&@@@ 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-89.png&&&0&&&||&&&||&&&@@@ tetoye&&&51655&&&Tenugui Towel Pumpkin Spice&&&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 70mm x 90mm.

  • 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-pumpkin-spice-48.png&&&0&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ newtakedatowel&&&33043&&&Tenugui Towel Sakura Stripe&&&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-sakura-stripe-40.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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ tetola&&&51670&&&Tenugui Towel: Flowers & 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-flowers-cat-73.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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ tenugui&&&54546&&&Tenugui Towel: Herons&&&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-herons-86.png&&&0&&&||&&&||&&&@@@ tetohy&&&54409&&&Tenugui Towel: Hydrangea&&&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-hydrangea-128.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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ 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&&&||&&&||&&&@@@ tenugui1&&&800171&&&Tenugui Towel: Tuna&&&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-tuna-88.png&&&0&&&||&&&||&&&@@@ tetobeba&&&33488&&&Tenugui Towels 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&&&||&&&||&&&@@@ tetoch&&&33484&&&Tenugui Towels 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&&&||&&&||&&&@@@ 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&&&@@@ tebl2kagy21&&&TKB2-G210&&&Tetsujin Blue #2 Kasumi Gyuto 210mm&&&These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 5.8 oz (164 g)
  • Blade Length: 202 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 3.1mm
  • Blade Height: 45.5 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-blue-2-kasumi-gyuto-210mm-194.png&&&0&&&||&&&||&&&|kika21gy|@@@ tebl2kaki21&&&TKB2-K210&&&Tetsujin Blue #2 Kasumi Kiritsuke 210mm&&&Tetsujin Hamono Kasumi Blue #2 Gyuto 210mm. These are made by the blacksmith Toru Tamura and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 6 oz (172 g)
  • Blade Length: 202 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 3.1mm
  • Blade Height: 47.5 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-blue-2-kasumi-kiritsuke-210mm-194.png&&&0&&&||&&&||&&&@@@ tebl2kagy24&&&TKB2-K240&&&Tetsujin Blue #2 Kasumi Kiritsuke 240mm&&&These are made by the blacksmith Toru Tamura and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 7.1 oz (200 g)
  • Blade Length: 233 mm
  • Total Length: 386 mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 50.6 mm&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-blue-2-kasumi-kiritsuke-240mm-197.png&&&0&&&||&&&||&&&@@@ tebl2kape16&&&TKB2-P165&&&Tetsujin Blue #2 Kasumi Petty 165mm&&&These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 2.9 oz (84 g)
  • Blade Length: 158 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2.8mm
  • Blade Height: 33.2mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-blue-2-kasumi-petty-165mm-197.png&&&0&&&||&&&||&&&@@@ temeflbl2gy2&&&TMF-G210&&&Tetsujin Metal Flow Blue #2 Gyuto 210mm&&&Tetsujin Hamono Metal Flow Blue #2 Gyuto 210mm. These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 5.8 oz (164 g)
  • Blade Length: 202 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 3.1mm
  • Blade Height: 45.5 mm&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-metal-flow-blue-2-gyuto-210mm-194.png&&&0&&&||&&&||&&&@@@ tehameflbl2g&&&TMF-G240&&&Tetsujin Metal Flow Blue #2 Gyuto 240mm&&&Tetsujin Hamono Metal Flow Blue #2 Gyuto 240mm. These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 7.1 oz (200 g)
  • Blade Length: 233 mm
  • Total Length: 386 mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 50.6 mm&&&&&&595&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-metal-flow-blue-2-gyuto-240mm-117.png&&&0&&&||&&&||&&&@@@ temeflbl2ki2&&&TMF-K240&&&Tetsujin Metal Flow Blue #2 Kiritsuke 240mm&&&Tetsujin Hamono Metal Flow Blue #2 Kiritsuke 240mm. These are made by the blacksmith Toru Tamura and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 7.5 oz (212 g)
  • Blade Length: 213 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 3.1mm
  • Blade Height: 50.5 mm&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-blue-2-metal-flow-kiritsuke-240mm-28.png&&&0&&&||&&&||&&&@@@ temeflbl2pe1&&&TMF-P165&&&Tetsujin Metal Flow Blue #2 Petty 165mm&&&Tetsujin Hamono Metal Flow Blue #2 Petty 165mm. These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Toru Tamura
  • Location: Tosa and Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Steel Type: Blue #2
  • Cladding: Soft Iron
  • HRC: 62-63
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Edge Grind: 50/50
  • Weight: 2.9 oz (84 g)
  • Blade Length: 158 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2.8mm
  • Blade Height: 33.2mm&&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-metal-flow-blue-2-petty-165mm-194.png&&&0&&&||&&&||&&&@@@ tehameflbl2s&&&TMF-S270&&&Tetsujin Metal Flow Blue #2 Suji 270mm&&&Tetsujin Hamono Metal Flow Blue #2 Sujihiki 270mm. These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin.

    The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds and top-notch Blue #2 steel, and a unique iron cladding that is layered and looks like damascus but with a cloudy appearance that is very Japanese. The knives are finished with gorgeous ebony octagonal handles with blond buffalo horn ferrules.

  • Brand: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Blacksmith: Tamura Toru
  • Location: Sakai Japan
  • Construction: San Mai Hammer Forged
  • Edge Length: 265mm
  • Steel Type: Blue #2
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn
  • Total Length: 422mm
  • Blade Height: 37mm
  • Thickness: 2.8mm
  • Weight: 180g / 6.3oz&&&&&&499.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tetsujin-hamono-metal-flow-blue-2-suji-270mm-221.png&&&0&&&||&&&||&&&@@@ ornasnwh8k&&&SnowWhite&&&The Original Naniwa Snow White 8K Sale&&&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 when we asked about it they said it was a replacement for this stone but upon some of my customer's testing they seem to be convinced that the make up of the stone is a little different. So, we decided to offer them both. Word on the street is that this stone is a 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 help keep them from getting damaged in shipping both to us and to you. &&&&&&113&&&100&&&https://s.turbifycdn.com/aah/chefknivestogo/the-original-naniwa-snow-white-8k-sale-37.png&&&5&&&||&&&||&&&||@@@ thproinremet&&&TP-01H&&&Thermo Pro Instant Read Meat Thermometer&&&ThermoPro Digital Instant Read Meat Thermometer is great for grilling or use in baking and roasting and use as a candy thermometer.

  • Backlit display ensures easy readability.
  • Magnetic back and hook allows for convenient storage
  • °C/°F switchable
  • Battery included
  • Grill thermometer has long 5.3" stainless steel probe
  • Can lock the current temp when the probe is removed from food and keep the temp displayed
  • Accurate to ±0.9°F(±0.5°C), wide temperature range of -58°F ~ 572°F (-50°C ~ 300°C) &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/thermo-pro-instant-read-meat-thermometer-229.png&&&0&&&||&&&||&&&@@@ 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 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 Big Rhino, the Butcher's Knife, or 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&&&The TOGRIP angle guide is unique in that it can be used on both sides to accommodate both large and small knives. All you do is slide the item over the spine of the knife and this will give you a quick and easy set angle to sharpen your knives on. There are good instructions on the box in English and we think this is the best little angle guide on the market currently. As you can see from the photo the guide has large ceramic bumpers that glide on the stone which helps prevent wearing away the plastic underneath. We recommend you use some blue painter's tape on the blade to prevent minor scratching of your knives where they contact the guide. This guide is set to only one angle that is specified on the packaging. Not for use on single bevel knives. Eventually you’ll want to move on from this and use muscle memory to sharpen your knives freehand. But it will get you up and running quickly. &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-angle-guide-80.png&&&4.5&&&||&&&||&&&@@@ toatstdagy241&&&TA-G210&&&TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm&&&Elevate your cooking skills with the TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm. Experience the perfect balance of form and function with this knife, which boasts a VG10 stainless steel blade with a sharp and long-lasting edge and a breathtaking nashiji Damascus design. Expertly crafted by Matsumura and his skilled crew at the TOJIRO factory in Sanjo City, these knives deliver exceptional sharpness that can compete with even the finest stainless steel blades. Upgrade your kitchen game and unleash your culinary potential with this unbeatable blend of style and performance.

  • Brand: TOJIRO
  • Line: ATELIER CLASSIC Series
  • Blacksmith: Tomo Matsumura
  • Construction: Hammer Forged, San Mai
  • Location: Sanjo City, Japan
  • Steel: VG-10 / 63-Layer Suminagashi
  • Handle: Yo (Western)
  • Edge Grind: 50/50
  • HRC: 61
  • Weight: 6.9 oz (196 g)
  • Edge Length: 213 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Photos by Gustavo Bermudez&&&&&&455&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-gyuto-210mm-122.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)
  • Edge 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&&&&&&384&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-219.png&&&0&&&||&&&||&&&||@@@ toatvgdape15&&&TA-P150&&&TOJIRO ATELIER CLASSIC Damascus Petty 150mm&&&Unlock your culinary potential with the TOJIRO ATELIER CLASSIC Damascus petty knife. This knife is a perfect blend of style and performance, featuring a VG10 stainless steel blade with a sharp and durable edge and a stunning nashiji Damascus pattern. Handcrafted by Matsumura and his team at the TOJIRO factory in Sanjo City, these knives offer a level of sharpness that is top shelf. Upgrade your cooking game with the TOJIRO ATELIER CLASSIC petty today.

  • Brand: TOJIRO
  • Line: ATELIER CLASSIC Series
  • Blacksmith: Tomo Matsumura
  • Construction: Hammer Forged, San Mai
  • Location: Sanjo City, Japan
  • Steel: VG-10 Stainless Steel
  • Handle: Yo (Western)
  • Edge Grind: 50/50
  • HRC: 61
  • Weight: 3.2 oz (90 g)
  • Edge Length: 155 mm
  • Total Length: 267 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm&&&&&&293&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-petty-150mm-180.png&&&0&&&||&&&||&&&||@@@ tobavg2pcset&&&TBS-210&&&TOJIRO BASIC 2pc Set&&&The TOJIRO BASIC Series is expertly engineered with a blade thickness that offers unparalleled control and maneuverability. It delivers the sharpness of a professional-grade knife directly to your kitchen, packaged in a classic design that never goes out of style. The set features a 200mm gyuto and a 135mm petty knife.&&&&&&77&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-2pc-set-59.png&&&4&&&||&&&||&&&||@@@ tojirodamascus1&&&F-332&&&TOJIRO BASIC DAMASCUS Gyuto 180mm&&&There simply is no better value out there for expertly treated Damascus clad knives than the TOJIRO BASIC DAMASCUS series. The line boasts a core of premium VG10 steel clad with 37 layers of softer stainless steel, finished in a beautiful Damascus pattern that is unique to each blade. TOJIRO's treatment of the VG10 is excellent and the edge gets incredibly sharp, maintaining a high level of keenness through serious use. These knives are considered to be some of the best intros into the world of Japanese kitchen knives because of the extreme value they bring to market with very, very high-performing blades.

    The 180mm TOJIRO BASIC DAMASCUS gyuto is perfectly suited for work in tighter cutting spaces or for those who appreciate the dexterity provided by a smaller blade. The pattern is incredibly versatile and can handle chopping, slicing, some detail work, and even poultry and fish duty. This particular knife is relatively unique amongst the line as there is a visible secondary bevel and a more compound grind.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bosterless
  • Weight: 5.5 oz (156 g)
  • Edge Length: 182 mm
  • Total Length: 302 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-gyuto-180mm-34.png&&&0&&&||&&&||&&&||@@@ tojirodamascus&&&F-330&&&TOJIRO BASIC DAMASCUS Nakiri 165mm &&&Combining excellent grinds, impeccably treated VG10 core stainless steel and a beautiful suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.

    TOJIRO's Damascus nakiri in 165mm format is a wonderful hybrid knife combining the features of a usuba and small cleaver. This knife is a vegetable cutting machine and can also be applied in most tasks that one would traditionally use a chef's knife to accomplish. This pattern is very accessible and quite popular amongst home cooks.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bosterless
  • Weight: 6.3 oz (178 g)
  • Edge Length: 165 mm
  • Total Length: 294 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-nakiri-165mm-13.png&&&0&&&||&&&||&&&||@@@ todape13&&&F-333&&&TOJIRO BASIC DAMASCUS Petty 135mm &&&Combining excellent grinds, impeccably treated VG10 core stainless steel, and a beautiful suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bosterless
  • Weight: 2.7 oz (76 g)
  • Edge Length: 138 mm
  • Total Length: 248 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 30 mm&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-petty-135mm-34.png&&&0&&&||&&&||&&&||@@@ todasa17&&&F-331&&&TOJIRO BASIC DAMASCUS Santoku 170mm &&&Combining excellent grinds, impeccably treated VG10 core stainless steel, and a beautiful Suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.

    TOJIRO's Damascus santoku in 170mm format is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Laser Cut, San Mai
  • HRC: 60-61
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Handle: Black Micarta, Bosterless
  • Weight: 5.6 oz (160 g)
  • Edge Length: 170 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-santoku-170mm-34.png&&&0&&&||&&&||&&&||@@@ tobavggy20&&&F-317&&&TOJIRO BASIC Gyuto 200mm&&&TOJIRO's latest knife is designed with the perfect blade thickness for optimal handling and ease of use. This knife brings professional-grade sharpness right into your home, with a timeless design that transcends age.

    Crafted with premium Japanese knife steel, VG10, this blade delivers unparalleled sharpness and maximum edge retention. Its convex ground blade ensures that the edge lasts longer, making it a durable and effortless tool to sharpen.

    The VG10-clad blade features a sleek half-blasted finish, while the core is made of VG10, and the outer layers are constructed with 13 chrome stainless steel. The handle is crafted from reinforced, laminated wood for superior grip and control.

    Experience the precision and sharpness of TOJIRO, proudly made in Japan.

  • Company: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Roll Forged
  • Handle: Reinforced Black Pakka Wood, 3 Rivet
  • Edging: Double Bevel 50/50
  • Handle Style: Yo (Western Style)
  • Cladding: 13 Chrome Stainless Steel
  • Finish: Kasumi, Sand Blasted Blade Road
  • Weight: 4.3 oz (124 g)
  • Edge Length: 200 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-gyuto-200mm-243.png&&&0&&&||&&&||&&&||@@@ todpvgna16&&&F-315&&&TOJIRO BASIC Nakiri 165mm&&&We are, quite frankly, amazed that TOJIRO is able to produce these well-made knives utilizing VG10 steel at this incredibly low price point. VG10 steel is easily the most-used stainless alloy in the kitchen knife industry, and for good reason. VG10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. All of these relatively small amounts of other metals give the VG10 steel its most important properties, such as its ability to hold an edge coupled with great durability. The VG10 core is clad in 13-chrome softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.

    The nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping.

    The handle is made from reinforced black pakka wood, which is a tough but light material widely used in professional circles. The thin grinds and partial tang reduce the weight of this blade and make it an easy-to-use cutter for most home cooks or those wanting a knife for more rugged or portable use.

  • Company: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10
  • Cladding: 13 Chrome Stainless Steel
  • Handle: Reinforced Black Pakka Wood
  • Edging: Double Bevel 50/50
  • Weight: 4.2 oz (120 g)
  • Edge Length: 165 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&45&&&&&&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 boasts a longer tang design with three stainless steel rivets. The blade is the same as their professional models with VG10 as the core steel, clad with a 13-chrome stainless steel. That means it achieves both professional sharpness and easy maintenance, but at a reduced price. The blade is set to an appropriate thickness for home use so that it is able to hold and cut food with less stress while aiding in ease of sharpening.

    135mm 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.

  • Company: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Weight: 2.2 oz (70 g)
  • Edge Length: 138 mm
  • Total Length: 243 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Reinforced Black Pakka ood
  • Handle Style: Yo (Western Style)

    &&&&&&34&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-petty-135mm-55.png&&&0&&&||&&&||&&&||@@@ todpvgna161&&&F-316&&&TOJIRO BASIC Santoku 165mm &&&Introducing the ultimate vegetable cutting machine: our versatile knife that surpasses traditional chef knives in its ability to handle various tasks. This santoku pattern is a favorite among home cooks, and TOJIRO specifically designed it with this subset of chefs in mind. Its thin blade and simple handle design create a lightweight and maneuverable tool that you'll love to handle.

    Experience the extraordinary combination of affordability and quality with this santoku. It serves as the perfect entry point into the world of Japanese knives, allowing you to explore this unique blade style without breaking the bank. Additionally, it's an excellent companion for your backyard barbecues or camping adventures. These knives offer exceptional value, crafted with top-notch materials. Prepare to be amazed by the impeccable construction and finish, especially considering the surprisingly affordable price.

    Revolutionize your cooking experience with the TOJIRO BASIC santoku knife — a great knife at an unbeatable value.

  • Company: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless Steel
  • Weight: 4.4 oz (124 g)
  • Edge Length: 165 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Handle: Reinforced Black Pakka Wood
  • Edging: Double Bevel 50/50
  • Knife Type: Santoku
  • Handle Style: Yo (Western Style)&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@ tobrkn&&&F-737&&&TOJIRO Bread Knife 240mm&&&The Tojiro Bread Knife is an amazing deal, pure and simple. This budget priced blade is made using a stamped mono steel construction of a generic stainless steel. The blade is very well executed and features a single sided scallop edge. The thin profile is perfect for slicing through soft or hard crusts. It will slice off perfectly straight segments of bread with little or no crumbling or breaking. In fact this knife makes cutting bread fun! Because the edge is scalloped it will remain sharp for a long time.

    The blade has a full tang and a composite wood handle which is attached with three stainless rivets. The handle not only looks good but feels comfortable and secure during use.

    We are quite amazed at the high quality of this simple kitchen knife given its extraordinarily low price.

  • Maker: Tojiro
  • Location: Sanjo City
  • Construction: Mono Steel, Stamped
  • Weight: 3.7 ounces
  • Blade Length: 240 mm
  • Total Length: 380 mm&&&&&&27&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knife-240mm-117.png&&&5&&&||&&&||&&&@@@ tojiroknifebag&&&F-359WHITE&&&TOJIRO Canvas Knife Bag White&&&A big advantage with this TOJIRO knife roll is that it's easy to clean. Simply throw it in the wash with some bleach and it will come out sanitized and ready to use. Simple, affordable, and functional. This small knife roll is light and easy to transport your go-to items for work or for school. Please remember you need to use blade guards to protect the edges of your knives when using any carrying case or knife roll, especially a soft one like this.

  • Size: 545×440 mm
  • Weight: 235g (8.3 oz)
  • Capacity: 5 knives
  • Maximum knife blade length: 24 cm
  • Material: Canvas
  • Made in Japan&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-canvas-knife-bag-white-79.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&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives:

  • The 80mm paring knife (F-800), the perfect knife for detail cutting or peeling fruits and vegetables.

  • The 150mm paring/utility knife (F-802), the perfect all-around kitchen multitasker. It can be used to peel larger fruits and vegetables or even as a small slicer for meat like roasted pork tenderloins or chicken breasts.

  • The 210mm gyuto (F-808) is, hands down, the most popular knife size among home cooks. It is the perfect size for the home kitchen or when cutting board real estate is at a premium. All knives feature good quality VG10 stainless steel and durable black micarta handles for easy care.&&&&&&223&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-3pc-set-305.png&&&5&&&||&&&||&&&||@@@ todppekn70&&&F-799&&&TOJIRO CLASSIC Bird's Beak Paring 70mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    The TOJIRO CLASSIC series is widely considered to be one of the premier introductory Japanese knife lines available. That said, without qualification, it is also one of the most popular Japanese knife brands, which speaks to the remarkably high level of performance delivered for a relatively modest price. Indeed, many savvy cooks turn to the CLASSIC series when exploring new patterns. The formidable breadth of offerings in this line, combined with a tremendous application of stainless VG-10, make TOJIRO CLASSIC knives a natural choice for collection expansion and technique development.

    The bird's beak shape of this 70mm paring knife excels at in-hand peeling applications. Many professional cooks love this design as it allows one to tourne vegetables, a staple technique in French cuisine, with unparalleled ease. The stamina wood handle is perfectly sized and contoured for maneuverability and is completely flush with the bolster and rivets. Incredibly light and ergonomic in feel, this knife is designed to prevent hand fatigue through prolonged peeling work.

    The knife is asymmetrically ground, exhibiting a flat grind on the left hand side of the blade and a convex grind on the right. This blade and edge grind will make for an exceptionally sharp edge that will guide true and release rinds, skin, or other peeled matter prodigiously.

  • Weight: 1.9 oz (54 g)
  • Edge Length: 70 mm
  • Total Length: 190 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 24 mm

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bird-s-beak-paring-70mm-152.png&&&5&&&||&&&||&&&||@@@ topakn12&&&F-802&&&TOJIRO CLASSIC Boning/Utility 150mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    With their CLASSIC line of knives, TOJIRO has established an industry benchmark for value-oriented performance cutlery. These knives marry wonderful grinds, balance, and expertly treated premium steel with durable Western handles made of black stamina wood to create one of the bestselling introductory lines of Japanese knives on the market. At the core, TOJIRO CLASSIC knives boast stainless VG-10, which is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening. For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is presented with these blades.

    The TOJIRO CLASSIC 150mm utility knife is a versatile blade that can excel in many kitchen applications. The dimensions of the knife make it accessible for any user and adept at smaller chopping tasks, peeling, and slicing work. While not designed to plow through bone, this knife can be used for filleting smaller fish and breaking down a chicken with the proper technique.

  • Weight: 2.9 oz (82 g)
  • Edge Length: 148 mm
  • Total Length: 258 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 28 mm

    &&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-boning-utility-150mm-205.png&&&5&&&||&&&||&&&||@@@ todpbu16&&&F-795&&&TOJIRO CLASSIC Bunka 160mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    The TOJIRO CLASSIC Bunka (TOJIRO calls it a kiritsuke) is one sweet-looking and performing knife. TOJIRO makes a huge number of different knives that span the gamut of steels, shapes, and price points. This bunka is from their CLASSIC series of stainless steel knives made with the ubiquitous steel, VG-10. The alloy is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening.

    The TOJIRO CLASSIC bunka boasts a super-fine tip that provides excellent performance. It is not as tall as many bunkas and has a bit of a belly to the edge. This allows for some rocking techniques to be employed along with the usual chop and push cuts normally associated with a bunka.

    A CLASSIC DP knife comes with a very nice black micarta handle that exhibits a wonderful fit and finish that will hold up even after many years of hard use. A stainless steel tang and rivets add to the knife's strength and aesthetic appeal, which is further enhanced by the addition of some nice etched kanji. Please note, our sayas DO NOT fit this knife. We recommend the blade guard instead.

    For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is provided with these blades.

  • Brand: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Stamped
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Western (Yo)
  • Scales: Black Micarta
  • Edge Grind: Even
  • Weight: 6 oz (170 g)
  • Edge Length: 162 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 39 mm&&&&&&87&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bunka-160mm-203.png&&&5&&&||&&&||&&&||@@@ todpgiset&&&DP-Giftset-D&&&TOJIRO CLASSIC Gift Set&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    The TOJIRO CLASSIC series of knives is widely regarded as the ultimate introduction to premium Japanese cutlery. With its exceptional core VG-10 steel, stainless-clad construction, precise blade geometry, versatile edge profile, and superior fit and finish, this series offers unbeatable quality at its price range. Furthermore, the blades are expertly convexed, while the tapered spine on most knives in the series enhances balance and dexterity. Additionally, the flush handle surfaces provide maximum comfort, making these knives ideal for extended use. It's no surprise that these knives are a top choice for value-conscious professional and home cooks in both Japanese and Western kitchens.

    This gift set has three knives that are some of the most popular sizes at a discount. Each set contains the following:

  • TOJIRO CLASSIC Petty 120mm (F-801)
  • TOJIRO CLASSIC Santoku 170mm (F-503)
  • TOJIRO CLASSIC Gyuto 210mm (F-808)&&&&&&247&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gift-set-216.png&&&0&&&||&&&||&&&||@@@ todpbokn15&&&F-827&&&TOJIRO CLASSIC Gokujo Boning 150mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    The TOJIRO CLASSIC line of knives is the gold standard for high-performance Japanese cutlery offered at accessible price points. Indeed, the CLASSIC series has been a favored entry point for many accomplished home and pro cooks to the world of fine Japanese kitchen steel for many, many years. TOJIRO employs VG-10 stainless steel at the core of their CLASSIC line. The maker has expertly treated this steel to provide a cutting edge that can achieve extreme levels of sharpness, exhibits great retention properties, and is easy to maintain and sharpen. The cladding on these knives is a softer stainless steel, which adds to the ease of sharpening and integrity of the blade. Fit and finish are high with beautifully integrated bolsters, and flush rivets and tang with the stamina wood handle.

    The TOJIRO CLASSIC gokujo is very similar to a Western boning or fillet knife and should be a familiar pattern for most cooks. The accentuated curvature of the blade makes this knife particularly good at filleting smaller fish like trout, stripers, or red snapper, as well as boning work that may require a thinner, more dexterous blade.

  • Weight: 5.7 oz (162 g)
  • Edge Length: 155 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 26 mm

    &&&&&&143&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gokujo-boning-150mm-370.png&&&4.5&&&||&&&||&&&||@@@ todpchkn18&&&F-807&&&TOJIRO CLASSIC Gyuto 180mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    With very, very few exceptions, no other knives offer the breadth of patterns, quality of construction, and high levels of performance that are presented in the TOJIRO CLASSIC family of knives. High-end VG-10 steel is found in the core of this series, which has been treated to provide excellent sharpness, edge retention, and ease of maintenance. These qualities make the TOJIRO CLASSIC line one of the best options for cooks interested in sampling Japanese performance cutlery for the first time. Western handles on the CLASSIC series are rendered in black stamina wood and are seamlessly integrated with the tang and bolster. Indeed, the bolster's curved transition into the blade makes this knife equally comfortable in a pinch or racquet grip. One would be hard-pressed to find knives that are constructed with the same attention to performance and quality at similar prices.

    The TOJIRO CLASSIC 180mm gyuto is an excellent knife for those who want the versatility provided by a gyuto pattern but are either lacking copious work space or prefer smaller knives for the heightened dexterity. While a standard length for many Western chef knives, 180mm is considered small for a Japanese gyuto.

  • Weight: 6.4 oz (181 g)
  • Edge Length: 183 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 44 mm

    &&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-180mm-465.png&&&4.5&&&||&&&||&&&||@@@ tojiro-dp-f-8081&&&F-808&&&TOJIRO CLASSIC Gyuto 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    For decades, TOJIRO knives have served as a gateway into the world of high-end Japanese cutlery for professional and home cooks alike. In the CLASSIC series, TOJIRO's excellent treatment of VG-10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with softer stainless steel, which enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. These qualities, in concert with nice convex grinds, which aid in food separation and a high level of fit and finish, make the TOJIRO CLASSIC series regarded as one of the best values available in the knife world today.

    This gyuto in 210mm format is a heavier middleweight knife by Japanese standards, though substantially lighter than many Western equivalents. The edge profile performs well through most cutting styles including rocking, push and pull cutting, and slicing. Being a touch longer than 210mm, this knife will be a wonderful transition for those used to working with 8"-9" Western chef knives and will be capable of handling all but the very largest ingredients.

  • Brand: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Stamped
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Western (Yo)
  • Scales: Black Micarta
  • Weight: 7.2 oz (204 g)
  • Edge Length: 212 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 44 mm

    &&&&&&101&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-210mm-354.png&&&5&&&||&&&||&&&||@@@ todpchkn24&&&F-809&&&TOJIRO CLASSIC Gyuto 240mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    In terms of performance, TOJIRO CLASSIC knives punch well above their respective price points, which is why they are regarded as some of the best (if not the best) value available across Western or Japanese brands. In the CLASSIC series, the maker's handling of the stainless VG-10 core is phenomenal and has extracted the best characteristics of the steel. The knife takes a highly refined, incredibly sharp edge that is exceptionally durable and easy to maintain. The core is clad in softer stainless steel, which is easier to sharpen and provides structural integrity to the knife.

    The TOJIRO CLASSIC 240mm gyuto is a favorite among those transitioning from softer, heavier, Western knives into the world of fine Japanese kitchen knives. While longer than many Western chef knives found in the home kitchen, the excellent balance and manageable weight of this gyuto allow users to experience heightened dexterity and speed while also benefiting from the additional cutting power of a longer knife. This format is also a favorite among professional cooks and home cooks looking for more versatility in a gyuto. The convex geometry of the blade separates even the densest of ingredients with ease and is yet another reason why this knife is a dream to use. Fit and finish are excellent and the handles are absolutely indestructible, able to withstand the rigors of a professional kitchen with aplomb.

  • Steel: VG-10
  • HRC: 60-61
  • Weight: 8.6 oz (244 g)
  • Edge Length: 240 mm
  • Total Length: 369 mm
  • Spine Thickness at Base: 2.mm
  • Blade Height: 49 mm

    &&&&&&129&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-240mm-406.png&&&4.5&&&||&&&||&&&||@@@ todpchkn27&&&F-810&&&TOJIRO CLASSIC Gyuto 270mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    TOJIRO CLASSIC knives are some of the most prolifically owned knives in Japan for a very simple reason: they provide incredibly high performance at a very accessible price. Indeed, many accomplished amateur and professional cooks find these knives to outperform far more expensive alternatives. TOJIRO uses soft stainless steel wrapped around a hard core of VG-10. The excellent heat treatment of these knives provides for a blade that is easy to sharpen, has high edge retention capabilities, and can take a wickedly sharp edge.

    Like its smaller brethren, the TOJIRO CLASSIC 270mm gyuto benefits from a convex grind, versatile edge profile, and quality fit and finish. The additional length makes this blade incredibly versatile for those who are comfortable with the larger size and additional weight of the knife. One of the many benefits of moving up the size spectrum is the longer sweet spots to be found along the edge, which makes cutting ingredients of virtually any size a breeze.

  • Weight: 10.2 oz (289 g)
  • Edge Length: 270 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm

    &&&&&&161&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-270mm-329.png&&&5&&&||&&&||&&&||@@@ todputkn15&&&F-803&&&TOJIRO CLASSIC Honesuki 150mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    TOJIRO CLASSIC knives present a core of stainless VG-10 enclosed in a cladding of softer stainless steel. In these knives, VG-10 is expertly treated to bring out the best qualities in the steel. These knives can take and hold an incredibly sharp edge, which is very easy to maintain and can stand up to the demands of professional kitchens. The fit and finish are high and the stamina wood handles are very well done and can withstand some serious use.

    Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well. The TOJIRO CLASSIC honesuki is a single-bevel, asymmetrically ground knife with a concave grind on the left-hand side of the knife. Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than their Western-style equivalents, and this is also the case with the TOJIRO CLASSIC. The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meat from bone. Given the amount of steel that is used in honesuki knives for the length, they are usually far more expensive than a Western-style knife. Despite this, TOJIRO still offers this pattern at an incredibly affordable price and as such is an excellent option for those looking to explore traditional Japanese design.

  • Weight: 6.5 oz (184 g)
  • Edge Length: 155 mm
  • Total Length: 282 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 39 mm

    &&&&&&96&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-honesuki-150mm-179.png&&&4.5&&&||&&&||&&&||@@@ todpki21&&&F-796&&&TOJIRO CLASSIC Kiritsuke 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    Kiritsuke-style gyutos have a profile that is quite flat from the heel to about two-thirds along to end. They then transition into a gentle curve to the reverse tanto-style tip. The blade length of this specimen is 208mm at the edge, which is perfectly matched to the 45mm height.

    Of course, the outstanding physical feature of all kiritsuke knives is that fascinating-looking tip. This results in a knife with a slightly different balance than a regular gyuto. The length of the knife is all on the cutting edge so there is less mass above the tip from the spine. The slim tip is also great at getting into tight spaces and doing detail work normally associated with thinner style blades.

    This is an unusual kiri in that it is double-beveled (most kiritsukes are single-sided blades). This feature enhances durability at the edge and gives an ambidextrous personality to the blade overall. It also makes the knife much easier to sharpen and maintain.

    TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade. This line is constructed with a black micarta handle and stainless steel bolster.

    Please note: our sayas DO NOT fit this knife. The blade guard linked on this page fits well.

  • Brand: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Stamped
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless Steel
  • Handle: Western (Yo)
  • Scales: Black Micarta
  • Edge Grind: Even
  • Weight: 7.3 oz (206 g)
  • Edge Length: 208 mm
  • Total Length: 341 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&106&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-kiritsuke-210mm-307.png&&&5&&&||&&&||&&&||@@@ todpna16&&&F-502&&&TOJIRO CLASSIC Nakiri 165mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    As an introduction to high-end Japanese cutlery, the TOJIRO CLASSIC series of knives is arguably the best. The quality of the core VG-10 steel, stainless clad construction, blade geometry, versatility of edge profile, and high level of fit and finish are unmatched at the price points offered. Convexing on the blades is done very well, the tapered spine on most knives in the CLASSIC series heightens balance and dexterity, and the flush handle surfaces make these knives incredibly comfortable to use for long periods of time. It is no wonder that these knives are favorites among value-conscious professional and home cooks in both Japanese and Western kitchens.

    The TOJIRO CLASSIC 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable cutting applications.

  • Weight: 7.2 oz (204 g)
  • Edge Length: 165 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 45.5 mm

    &&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-nakiri-165mm-420.png&&&5&&&||&&&||&&&||@@@ todppakn90&&&F-800&&&TOJIRO CLASSIC Paring Knife 90mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    Epitomizing value for performance, TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.

    This range of knives marries Western ergonomic sensibilities and patterns with fine Japanese steel, refinement, and forging processes. The resulting product is one that is immediately accessible to Western consumers yet provides a level of performance that meets highly discriminating standards. Truly, TOJIRO CLASSIC knives are an excellent entry into the world of Japanese cutlery.

    This 90mm paring knife features a nicely proportioned Western micarta handle designed to cope with the demands of a professional kitchen with top-notch fit and finish. No gaps or major differences in surface level will be found at the contact points. The knife excels at small slicing and chopping tasks but really shines when applied in dexterous detail work and peeling.

  • Maker: TOJIRO
  • Brand: Classic
  • Construction: San Mai
  • Edge Grind: Even, Double Bevel
  • Edge Steel: VG10 Stainless Steel
  • HRC: 59
  • Weight: 2.0 oz (60 g)
  • Edge Length: 90 mm
  • Total Length: 202 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 23.5 mm
  • Handle: Black Micarta

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-paring-90mm-204.png&&&4.5&&&||&&&||&&&||@@@ todppe12&&&F-801&&&TOJIRO CLASSIC Petty 120mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    The TOJIRO CLASSIC line of knives is famous in the market for delivering top-flight performance at an accessible price, making it an ideal introduction to the world of Japanese kitchen knives. TOJIRO CLASSIC knives sport a hard VG-10 stainless core, which is expertly treated to achieve a wonderful balance of extreme sharpness potential, ease of maintenance, and edge retention. The VG-10 is laminated with softer stainless steel, which improves the sharpening experience and adds integrity to the knives' construction. This knife features a nicely tapered spine and great convex grind, which heighten the blade's dexterity and improve food release respectively. Fit and finish are very high, with a nicely transitioned bolster, flush surfaces, and a bulletproof stamina wood handle. Overall, these knives are arguably some of the best values available.

    This 120mm petty from TOJIRO is perfect for smaller slicing tasks and larger peeling work. This format is also popular for use as a smaller utility knife which can be applied to number of everyday activities that don't require the chopping power of a gyuto, but for which a paring knife would be insufficient. Depending upon the sort of work regularly performed, either this knife or a 150mm petty will be a staple in most professional and home cooks' arsenals.

  • Weight: 2.2 oz (62 g)
  • Edge Length: 121 mm
  • Total Length: 232 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 25 mm

    &&&&&&62&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-120mm-363.png&&&5&&&||&&&||&&&||@@@ todp18pe&&&F-798&&&TOJIRO CLASSIC Petty 180mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    The TOJIRO CLASSIC kitchen knives are some of the most popular knives in the world of Japanese kitchen cutlery. Outstanding bang for the buck attributes head the list of great things about these well-crafted, nicely finished, and great performing blades.

    The CLASSIC series boasts excellent treatment of the VG-10 core steel, which results in extreme keenness without sacrificing edge integrity or retention. The core VG-10 steel is laminated with softer stainless steel to enhance the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. The TOJIRO 180mm petty has a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The slim profile is absolutely lovely, giving the knife an ability to handle smaller prep work and boning tasks with ease.

    The blade is coupled to a durable Western handle made of black micarta, which is attached to the superbly finished stainless bolster and tang with three stainless steel rivets. TOJIRO CLASSIC is one of the bestselling introductory lines of Japanese knives on the market and this fine petty is a perfect introduction to the brand and Japanese knives in general.

  • Brand: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Stamped
  • Edge Steel: VG-10 Stainless Steel
  • Cladding: Stainless Steel
  • Weight: 3.3 oz (94 g)
  • Edge Length: 181 mm
  • Total Length: 294 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 32 mm
  • Handle: Western (Yo)
  • Scales: Black Micarta&&&&&&76&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-180mm-180.png&&&5&&&||&&&||&&&||@@@ todp21pe&&&F-826&&&TOJIRO CLASSIC Petty 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    With the CLASSIC series, TOJIRO brings to market an exceptionally high quality, performance oriented kitchen knife line at a very accessible price. VG-10 stainless steel is used in the core of these blades, which is carefully treated to extract the perfect balance of durability, edge retention, and capability to become wickedly sharp. Clad in softer stainless steel, these knives are incredibly easy to sharpen. Blade geometry is convex throughout most of the TOJIRO CLASSIC line with a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The quality of build and high level of performance exhibited throughout the lineup is usually reserved for much pricier blades.

    The TOJIRO CLASSIC 210mm petty sees quite a bit of work as a fish and meat slicing knife where work space is an issue or the surface area of the object being cut does not require a very long edge. This knife is also adept at smaller prep work and boning tasks. While not as versatile as a gyuto, it is a better slicer and can be put to use for many of the same tasks. This knife is a mainstay for chefs who do a lot of meat and seafood prep alongside some smaller veggie work.

  • Weight: 6.7 oz (190 g)
  • Edge Length: 212 mm
  • Total Length: 347 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 36 mm&&&&&&96&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-210mm-210.png&&&5&&&||&&&||&&&||@@@ todpsakn17&&&F-503&&&TOJIRO CLASSIC Santoku 170mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting very good retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with excellent structural integrity. Handles are done in a black stamina wood, which is constructed with the demands of a professional kitchen in mind (though it is also wonderful in a home environment). Fit and finish are high and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.

    The TOJIRO CLASSIC 170mm santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Weight: 6.8 oz (193 g)
  • Edge Length: 170 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm

    &&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-170mm-285.png&&&5&&&||&&&||&&&||@@@ todpsa21&&&F-500&&&TOJIRO CLASSIC Santoku 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting excellent retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with superior structural integrity. TOJIRO constructs their handles using black micarta, which is durable and easy to wash and maintain. Fit and finish are high, and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.

    The santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in place of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Weight: 7.9 oz (226 g)
  • Edge Length: 205 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&101&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-210mm-323.png&&&4&&&||&&&||&&&||@@@ todpbrkn21&&&F-828&&&TOJIRO CLASSIC Serrated Bread 215mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    TOJIRO's CLASSIC series offers tremendous performance and construction at a very modest price. Given the high quality, low cost, and breadth of offerings, these knives are considered second to none as introductory blades to the realm of Japanese performance knives. VG-10 steel is clad with softer stainless steel, providing for a fully stainless blade. TOJIRO CLASSIC knives exhibit excellent treatment of the core VG-10, resulting in an edge that can achieve very high levels of sharpness with good retention capabilities and ease of maintenance.

    The TOJIRO CLASSIC serrated bread knife in 215mm is a perfect knife for cutting through crusty and soft breads and other slicing applications. Cooks often operate under the belief that serrated blades are one dimensional in character. This is not the case. This knife will do well slicing soft fruits and vegetables as well as meats.

  • Weight: 6.3 oz (180 g)
  • Edge Length: 212 mm
  • Total Length: 342 mm
  • Spine Thickness at Heel: 1.5 mm
  • Blade Height at Heel: 33 mm

    &&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-serrated-bread-215mm-409.png&&&5&&&||&&&||&&&||@@@ todpstkn12&&&F-797Steak&&&TOJIRO CLASSIC Steak Knife 120mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    TOJIRO CLASSIC knives are known for their excellent performance at an affordable price, making them a great choice for anyone new to Japanese kitchen knives. With a hard VG-10 stainless core and a softer stainless steel laminate, these knives offer sharpness, easy maintenance, and edge retention. The tapered spine and convex grind enhance the knife's agility and food release, while the high-quality finish and stamina wood handle add to their durability. All in all, TOJIRO CLASSIC knives are a top value choice.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Edge Steel: VG10 Stainless Steel
  • Weight: 2.4 oz (68 g)
  • Edge Length: 120 mm
  • Total Length: 231 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 26 mm&&&&&&62&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-120mm-180.png&&&0&&&||&&&||&&&||@@@ tojirosteak&&&DP-Steak-Set&&&TOJIRO CLASSIC Steak Knife 4-Pc Set&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    This is our favorite set of steak knives on the site! Excellent fit and finish, quality VG-10 core steel, attractively integrated bolsters, and a beautiful storage case make these knives top sellers in the category. TOJIRO's CLASSIC series of kitchen knives offers exceptional steel, construction, and fit and finish at very reasonable prices. This steak knife set is yet another example of the tremendous value delivered by TOJIRO.

  • Weight: 2.4 oz (68 g)
  • Edge Length: 120 mm
  • Total Length: 240mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 19 mm
  • Handle: Black Micarta
  • Edge: Even Grind, 50/50
  • Fine edged, not serrated
  • 4 to a box
  • Comes with a gift box
  • Steel: VG-10 Stainless Steel&&&&&&241&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-4-pc-set-188.png&&&5&&&||&&&||&&&||@@@ todpslkn24&&&F-805&&&TOJIRO CLASSIC Sujihiki 240mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    Perhaps the best value available in the market today, the TOJIRO CLASSIC line offers up some seriously high-performing knives at very palatable prices, making them a must for those venturing into the world of Japanese cutlery for the first time. VG-10 stainless steel is expertly handled, perfectly balancing edge retention, keenness potential, and durability. Grinds are impeccably convex and spines exhibit a very nice taper. Overall, there is a very high level of production quality in these knives that one would expect from knives that cost much more.

    The TOJIRO CLASSIC 240mm sujihiki is a medium-length knife by sujihiki standards. These knives excel as slicers of all but the largest roasts and fillets. The double-bevel edge on sujihikis makes them ideal for a number of applications. In addition to slicing duty, this knife will be adept at filleting fish and smaller vegetable prep.

  • Weight: 6.3 oz (180 g)
  • Edge Length: 240 mm
  • Total Length: 368 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 35 mm

    &&&&&&129&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-sujihiki-240mm-363.png&&&5&&&||&&&||&&&||@@@ todpslkn27&&&F-806&&&TOJIRO CLASSIC Sujihiki 270mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.

    Any initiate to the world of high-end Japanese kitchen knives would do well to consider the TOJIRO CLASSIC series of blades. These knives represent some of the best-performing knives available at very approachable prices. Indeed, the attributes, construction, and quality of these knives are usually reserved for far more expensive blades. Softer stainless steel is laminated over a core of VG-10, which is masterfully treated to extract the best characteristics of the steel. Edges on TOJIRO CLASSICs get screaming sharp, hold through extended use in home and professional environments, and are very easy to sharpen and maintain. Blade geometry is excellent, and fit and finish are brought to exacting standards. These are very good knives that punch well beyond their price points.

    TOJIRO's range-topping 270mm sujihiki is an excellent knife for all slicing applications. Large enough to handle large roasts, turkey, and fish fillets, yet nimble enough to serve on fillet duty and veggie prep, this is a great knife at a great price.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Edge Grind: Even
  • Steel: VG10 Stainless Steel
  • Weight: 8.3 oz (236 g)
  • Edge Length: 266 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 39 mm

    &&&&&&161&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-sujihiki-270mm-343.png&&&4.5&&&||&&&||&&&||@@@ tofiscsc&&&F-640&&&Tojiro Fish Scaler&&&We love knives. But we also love other kitchen utensils with the same passion. A very useful tool around both professional and home kitchens that doesn’t get much attention is the fish scaler. And this is a really nice fish scaler made by Tojiro.

    The scaler features four rows of blades for efficient removal of fish scales while inflicting minimal damage to the sometimes delicate skin. This simple design and shape makes the task of removing scales very easy before you prepare your fresh fish. This is a very efficient design that gets the job done easily and efficiently.

    Constructed of solid high quality 18/8 stainless steel, the Tojiro fish scraper/scaler has a nicely formed handle for comfortable use and quick and easy cleanup. Many similar tools are made from light and thin stamped steel but not this one. It is built to last a lifetime, like all of the Tojiro Pro utensils, using top of the line materials and precision manufacturing. &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fish-scaler-40.png&&&5&&&||&&&||&&&@@@ tojirogai3&&&F-1352&&&TOJIRO GAI Gyuto 180mm&&&Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.

  • Weight: 6.0 oz (172 g)
  • Edge Length: 181 mm
  • Total Length: 300 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 44 mm&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-gyuto-180mm-144.png&&&5&&&||&&&||&&&||@@@ tojirogai1&&&F-1350&&&TOJIRO GAI Nakiri 165mm&&&TOJIRO's newest and hottest line is called GAI, which translates to "armor" in Japanese. It is inspired by the lovely linen micarta handles that are as durable as armor for long-lasting beauty and use. This nakiri blade is made of premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel.

  • Edge Steel: VG10
  • Cladding: Damascus Cladding
  • Handle: Linen Micarta
  • Edge: Double Bevel
  • Weight: 6.5 oz (185 g)
  • Edge Length: 165 mm
  • Total Length: 295 mm&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-nakiri-165mm-211.png&&&5&&&||&&&||&&&||@@@ tojriogai&&&F-1353&&&TOJIRO GAI Petty 135mm&&&Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.

  • Weight: 2.9 oz (82 g)
  • Edge Length: 137 mm
  • Total Length: 246 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height at Heel: 29 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-petty-135mm-142.png&&&0&&&||&&&||&&&||@@@ tojirogai2&&&F-1351&&&TOJIRO GAI Santoku 170mm&&&Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.

  • Weight: 6.2 oz (176 g)
  • Edge Length: 173 mm
  • Total Length: 292 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 47 mm&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-santoku-170mm-163.png&&&0&&&||&&&||&&&||@@@ tohaknbag&&&Tojiro-Drumstick-Bag&&&Tojiro Hanging Knife Bag - Gray&&&Tojiro Hanging Knife Bag. This bag is designed for convenient access at work, offering unique features that are ideal for work in commercial kitchens. Made with tough materials and equipped with sturdy straps, it can be hung on the wall for quick and easy access without taking up valuable counter space. Lightweight and equipped with a top handle as well as a shoulder strap, it's easy to carry and transport. Constructed with weatherproof ballistic nylon, this bag features:

  • An 18" length
  • A 7 1/2" width (15" when opened)
  • A rigid 1" spine to ensure secure closure when fully stocked
  • Holds 4-5 knives and room for some tools as pictured&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hanging-knife-bag-120.png&&&5&&&||&&&||&&&@@@ toitkbrkn&&&F-687&&&TOJIRO ITK Bread Knife 270mm &&&This is a CKTG exclusive! The TOJIRO ITK bread knife has a 270mm scalloped edge. Stays sharp for a long time and through a lot of use. It is constructed from molybdenum-vanadium steel with a black pakka wood handle. One of our top sellers since introduced, this knife is a great addition to any kitchen.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Steel: MV Stainless Steel
  • Weight: 5.8 oz (166 g)
  • Edge Length: 271 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 41 mm&&&&&&72&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-itk-bread-knife-270mm-221.png&&&5&&&||&&&||&&&||@@@ tojiro-kitchen-shears&&&FK-843&&&TOJIRO Kitchen Shears&&&A good pair of kitchen shears is an essential tool in any kitchen. They tackle a huge number of tasks and the TOJIRO kitchen shears (FK-843) are one of our favorites.

    The TOJIRO pro kitchen shears are very high-quality stainless steel shears that are made with a one-piece construction for durability, with the blades, tangs, and handles cast in one piece. The micro-serrated blades are 4" long with an overall length of 8", and the 3" loop handles are of equal size and shape for right- or left-handed use.

    The TOJIRO shears also feature a bottle opener, jar opener, and two screwdriver tips. They have an adjustable pivot joint that separates at 95 degrees for thorough cleaning and sharpening. These have a completely stainless steel construction and come apart for easy cleaning and sharpening.

    These shears are super smooth and super sharp. The solid stainless steel construction feels sturdy in your hand, while the three-layer blade is ideal for general scissor use since it will retain its edge much longer, making these a multi-purpose tool for use all around the house or office.

  • Weight: 5.4 oz (142 g)
  • Blade Length: 70 mm
  • Total Length: 205 mm&&&&&&54&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-kitchen-shears-319.png&&&5&&&||&&&||&&&||@@@ tonalest&&&F-461&&&TOJIRO Natural Leather Strop&&&The TOJIRO leather strop is adhered to a wooden base for even stropping. Get rid of burrs that cannot be removed by finer whetstones and finish your edge extra sharp and smooth. Recommended for daily maintenance and finishing your knife sharpening. The strop has soft rubber pads on the bottom to add a little grip to your counter while stropping.

  • Size: 250×70×25 mm
  • Weight: 200 g
  • Material: Cowhide + Magnolia Wood&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-natural-leather-strop-239.png&&&5&&&||&&&||&&&||@@@ toprofitw&&&F-642&&&Tojiro Pro Fish Tweezers&&&Using 18-8 Stainless Steel, these are perfect for pulling pin bones while processing fish. Comes with a nice branded Tojiro box for storage in your bag or drawer. Measures 120mm.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-fish-tweezers-207.png&&&5&&&||&&&||&&&@@@ topror2gy18&&&F-518&&&TOJIRO R2 Powdered Steel Gyuto 180mm Sale&&&The TOJIRO brand name is synonymous with high-value knives and kitchen tools. They are the gateway brand for many chefs and home cooks entering the world of Japanese kitchen cutlery. We have been selling the ever-popular DP line for many years with users loving the price-to-performance ratio of these ubiquitous knives.

    We are now offering a couple of new additions to the TOJIRO line which we are certain will be popular with both home and professional chefs. The knives are a step up from the DP range. They feature an inner core of the highly regarded “super steel” called R-2. This is also known as SG-2 and it is a powdered metallurgical alloy. This is a very hard steel that has recently found favor with many leading blacksmiths. The core steel is clad with a softer stainless steel.

    Powdered metallurgical steels are high carbon, high alloy stainless steels that have been powdered into a very fine grain and then sintered back together. This results in a steel that has consistent properties throughout the manufacturing process.

    TOJIRO Pro R-2 gyuto has a really well-executed convex grind. It is beautifully thinned behind the edge with commensurate levels of fit and finish. If you are seeking a knife that is a step above the DP line, but one that continues to offer a wonderful price-to-performance ratio, the TOJIRO Pro R-2 Gyuto could be just what you are looking for.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Steel: R2 Powdered Stainless Steel
  • HRC: 62-63
  • Weight: 6.1 oz (174 g)
  • Edge Length: 180 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&180&&&160&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-r2-powdered-steel-gyuto-180mm-130.png&&&5&&&||&&&||&&&||@@@ topror2gy24&&&F-521&&&TOJIRO R2 Powdered Steel Gyuto 240mm Sale&&&The TOJIRO Pro R-2 gyuto is constructed from R-2 high speed tool steel. R-2, aka SG-2, is a very high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade.

    The TOJIRO Pro line has improved grinds and better edge consistency as compared to the DP series. It is also thinner behind the edge and the out of the box edge is far better realized. The convex grind is particularly well done, resulting in a blade that cuts efficiently while releasing food with ease.

    It is a fairly robust knife in terms of weight and stiffness. The 49mm blade height is about average for a 240mm length. The knife has a nice flat spot towards the heel with a gentle belly from halfway along the slender blade. The tip is finely shaped and ready for intricate slicing work. It has a fairly universal profile that will find favor with most chefs, push cutters or rockers. The blade is mated to a well-finished stainless bolster which in turn is attached to a comfortable and well-finished black Western style handle.

    We think these R-2 knives from TOJIRO represent a wonderful opportunity for chefs of all kinds to experience a great steel at a bargain price.

  • Weight: 8.8 oz (250 g)
  • Edge Length: 243 mm
  • Total Length: 373 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm&&&&&&252&&&222&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-r2-powdered-steel-gyuto-240mm-128.png&&&4.5&&&||&&&||&&&||@@@ togyr2post27&&&F-522&&&TOJIRO R2 Powdered Steel Gyuto 270mm Sale&&&This knife is made with top-of-the-line R2 Powdered high-speed stainless steel clad with 13-chrome stainless steel. It is very sharp, and has excellent in-wear resistance and edge retention.

    The reinforced laminated handle is very durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.

  • Edge Steel: R2 Powdered High-Speed Steel
  • Cladding: 13 Chrome Stainless Steel
  • Handle: Reinforced Laminated Material
  • Edging: Double Bevel
  • Weight: 10.4 oz (296 g)
  • Edge Length: 272 mm
  • Total Length: 408 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm&&&&&&301&&&250&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-r2-powdered-steel-gyuto-270mm-sale-29.png&&&0&&&||&&&||&&&@@@ tojiro-150mmpetty-r2-powdered-steel&&&F-519&&&TOJIRO R2 Powdered Steel Petty 135mm Sale&&&The TOJIRO 135mm Petty R2 Powdered-Steel is one of our favorites. The TOJIRO brand name is synonymous with high value knives and kitchen tools. They are the gateway brand for many chefs and home cooks entering the world of Japanese kitchen cutlery. We have been selling the ever popular DP line for many years with users loving the price-to-performance ratio of these ubiquitous knives.

    We are now offering a couple of new additions to the TOJIRO line which we are certain will be popular with both home and professional chefs. The knives are a step up from the DP range. They feature an inner core of the highly regarded “super steel” called R-2. This is also known as SG-2 and it is a powdered metallurgical alloy. This is very hard steel which has recently found favor with many leading blacksmiths. The core steel is clad with softer stainless steel.

    Powdered metallurgical steels are high carbon, high alloy stainless steels that have been powdered into a very fine grain and then sintered back together. This results in a steel that has consistent properties throughout the manufacturing process.

    This TOJIRO Pro R-2 petty has a really well-executed convex grind. It is beautifully thinned behind the edge with commensurate levels of fit and finish. If you are seeking a knife that is a step above the DP line, but one that continues to offer a wonderful price-to-performance ratio, the TOJIRO Pro R-2 petty could be just what you are looking for.

  • Weight: 2.3 oz (66 g)
  • Edge Length: 130 mm
  • Total Length: 245 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 26 mm&&&&&&126&&&110&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-r2-powdered-steel-petty-135mm-sale-10.png&&&4&&&||&&&||&&&||@@@ toper2post15&&&F-525&&&TOJIRO R2 Powdered Steel Petty 150mm &&&This knife is made with top-of-the-line R2 Powdered high-speed stainless steel clad with 13-chrome stainless steel, it is very sharp, and has excellent in wear resistance and edge retention.

    The reinforced laminated handle is very durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.

  • Blade length: 149 mm
  • Total length: 258 mm
  • Blade Height: 28mm
  • Weight: 2.9oz/ 82g
  • Blade Thickness: 1.8mm
  • HRC 62
  • Edge Steel: R2 Powdered High-Speed Steel
  • Cladding: 13 Chrome Stainless Steel
  • Handle: Reinforced Laminated Material
  • Edging: Double Bevel&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-r2-powdered-steel-petty-150mm-146.png&&&0&&&||&&&||&&&||@@@ tosar2post16&&&F-517&&&TOJIRO R2 Powdered Steel Santoku 170mm Sale&&&This knife is made with top-of-the-line R2 Powdered high-speed stainless steel clad with 13-chrome stainless steel; it is very sharp and has excellent in-wear resistance and edge retention.

    The reinforced, laminated handle is durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • HRC: 62
  • Edge Steel: R2 Powdered High-Speed Steel
  • Cladding: 13 Chrome Stainless Steel
  • Handle: Reinforced Laminated Material
  • Edging: Double Bevel
  • Weight: 6.6 oz (188 g)
  • Edge Length: 171 mm
  • Total Length: 303 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&180&&&150&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-r2-powdered-steel-santoku-170mm-sale-8.png&&&0&&&||&&&||&&&||@@@ toresg2ki17&&&FD-1361&&&TOJIRO REPPU Bunka 170mm&&&Crafted with an SG2 powdered high-speed steel core, this blade offers outstanding hardness and sharpness, making it ideal for precision cutting. Known for its excellent wear and rust resistance, SG2 is commonly used in metal cutting tools, ensuring long-lasting performance.

    The K-tip blade showcases a beautiful contrast between the blasted finish and the polished, wavy edge pattern, delivering both aesthetic appeal and superior functionality. Whether you're slicing, dicing, or mincing, the K-tip is versatile enough to meet the demands of both home cooks and professionals alike.

    The handle is crafted from teak, known for its water resistance and natural pest resistance. Designed without a ferrule, the internal structure ensures the blade is securely fixed, offering durability and a refined look that enhances your kitchen experience.

  • Edge Steel: SG2 (Stainless Powdered High-Speed steel)
  • Cladding: Stainless
  • Handle: Teak Octagonal
  • Edge: Double Bevel
  • Weight: 3.7 oz (102 g)
  • Edge Length: 173 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&222&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-bunka-kiritsuke-170mm-7.png&&&0&&&||&&&||&&&@@@ toreki15&&&FD-1360&&&TOJIRO REPPU Kiri-Petty 150mm&&&The TOJIRO REPPU Kiri-Petty features a core blade made of SG2 powdered high-speed steel, renowned for its exceptional hardness, sharpness, and resistance to wear and rust. This premium steel, commonly used in metal cutting tools, ensures your knife remains razor-sharp for longer.

    The versatile K-tip design excels in various kitchen tasks, from slicing to mincing, making it suitable for both home cooks and professional chefs.

    Crafted from golden-brown teak, the octagonal handle offers excellent water resistance and pest protection. Its innovative internal structure ensures the blade remains securely attached, providing durability without the need for a traditional ferrule.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge: 50/50
  • Steel: SG2 Stainless Steel
  • Cladding: Stainless Steel
  • Weight: 1.8 oz (50 g)
  • Edge Length: 152 mm
  • Total Length: 278 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • HRC: 63+-&&&&&&182&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-kiritsuke-150mm-10.png&&&0&&&||&&&||&&&@@@ kospor&&&FD-1362&&&TOJIRO REPPU Kiritsuke 210mm&&&The TOJIRO REPPU Kiritsuke 210mm offers exceptional sharpness and excellent stainless steel that will hold a long-lasting sharp edge. In Japanese, "reppu" translates to "violent wind" or "gale." It's often used to evoke the sense of a powerful, unstoppable force.

    The blade has a versatile K-Tip design with a unique matte finish, and features a polished, wavy edge pattern that creates a striking appearance to match its high functionality.

    The teak wood handle not only resists water and pests but also features a secure internal structure, ensuring the blade stays firmly in place. The octagonal shape provides a comfortable grip, adding style and durability without the need for a ferrule.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Edge Steel: SG2 (Stainless Powdered High-Speed steel)
  • Cladding: Stainless
  • Handle: Teak Octagonal
  • Edge: Double Bevel
  • Weight: 3.7 oz (106 g)
  • Edge Length: 210 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&263&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-kiritsuke-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@ to&&&F-641ROLLSHARPENER&&&Tojiro Roll Sharpener&&&The Tojiro Pro Roll Sharpener is a great way to keep a sharp edge on your knives without the expense and time required to learn to sharpen by hand on a whetstone. This Tojiro Pro is a 2-stage handheld knife sharpener which features ceramic whetstones. It is ideal for all Japanese cutlery and is very easy to use.

    It will work with any 50/50 beveled knife from Tojiro to Shun. The sharpener works in two stages. The first is a rough/medium grit and the second is a medium/fine grit. Simply place the knife sharpener under the faucet to moisten the ceramic whetstones and run the knife blade from the heel to the tip through the coarse whetstone slot 5 times, and repeat the same method in the fine whetstone slot to finish.

    It is just as easy to clean as it is to use. The top portion of the sharpener can be taken apart from the base to rinse under the faucet. Be sure to dry it off completely before storing away. The body of the sharpener is made of durable stainless steel and features a rubber base for sturdiness. The base is made from polypropylene resin and elastomer resin. Made in Japan.&&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-roll-sharpener-10.png&&&5&&&||&&&||&&&@@@ tosh16de&&&F-902&&&TOJIRO SHIROGAMI Deba 165mm&&&The 165mm deba is a traditional fish butchering knife. This one is the perfect size for smaller fish like mackerel or striped bass. The knife is constructed from White #2 steel and takes a scary sharp edge. These knives are known for their superior performance for the price. The blade is attached to a Ho wood handle with a plastic ferrule. The blade is constructed from carbon steel so hand washing and wiping the blade dry are required to avoid rusting.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami #2)
  • Cladding: Soft Iron
  • Handle: Ho Wood D-Shaped with Black Resin Ferrule
  • HRC: 60
  • Weight: 9.2 oz (261 g)
  • Edge Length: 175 mm
  • Total Length: 320 mm
  • Spine Thickness at Heel: 7.4 mm
  • Blade Height: 54 mm&&&&&&148&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-deba-165mm-60.png&&&4.5&&&||&&&||&&&||@@@ tojiro2&&&F-903&&&TOJIRO SHIROGAMI Deba 180mm&&&The deba (which translates to "pointed carving knife") is a traditional Japanese style kitchen knife that first appeared in the Edo period. They are used primarily to cut fish, though they are also used to cut other meats on occasion. This 180mm deba is made from a high carbon, reactive Shirogami steel (also known as White #2). A carbon steel like this needs regular maintenance and oiling to prevent rust; however, they also take a sharper edge, which will last longer than stainless steels.

    The heft and shape of the blade is designed specifically to remove the head and fillet fish. Its thickness, as well as its obtuse angle on the back of the heel, make quick work of cutting off the heads of fish without damaging the rest of the product. The rest of the blade is then used to ride against the fish bones, separating the fillet. The blade is attached to a ho wood handle with a plastic ferrule. These knives are known for their superior performance for a very good price.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami #2)
  • Cladding: Soft Iron
  • Handle: Ho Wood D-Shaped with Black Resin Ferrule
  • HRC: 60
  • Weight: 10.8 oz (306 g)
  • Edge Length: 190 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 7 mm
  • Blade Height: 57 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-deba-180mm-39.png&&&5&&&||&&&||&&&||@@@ tohade18&&&F-1122&&&TOJIRO SHIROGAMI Hammered Deba 180mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.

    This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai - Tradition Single Bevel, Right-Handed
  • Cladding: Hammered Soft Iron
  • Finish: Kurouchi
  • Edge Steel: Shirogami Carbon Steel (White #2)
  • Handle: Magnolia wood
  • Ferrule: Resin
  • HRC: 62+-
  • Weight: 11.5 oz (326 g)
  • Edge Length: 193 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 7 mm
  • Blade Height at Base: 58 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-deba-180mm-90.png&&&0&&&||&&&||&&&||@@@ tohaus16&&&F-1126&&&TOJIRO SHIROGAMI Hammered Usuba 160mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.

    This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai - Traditional Single Bevel, Right-Handed
  • Cladding: Hammered Soft Iron
  • Finish: Kurouchi
  • Edge: Shirogami Carbon Steel
  • Handle: Magnolia Wood
  • Ferrule: Resin
  • HRC: 62+-
  • Weight: 7.3 oz (208 g)
  • Edge Length: 155 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 5 mm
  • Blade Height at Base: 49 mm&&&&&&252&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-160mm-90.png&&&0&&&||&&&||&&&||@@@ tohaus18&&&F-1127&&&TOJIRO SHIROGAMI Hammered Usuba 180mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.

    This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai - Traditional Single Bevel, Right-Handed
  • Cladding: Hammered Soft Iron
  • Finish: Kurouchi
  • Edge: Shirogami Carbon Steel
  • Handle: Magnolia Wood
  • Ferrule: Resin
  • HRC: 62+-
  • Weight: 9.1 oz (260 g)
  • Edge Length: 171 mm
  • Total Length: 322 mm
  • Spine Thickness at Base: 6 mm
  • Blade Height at Base: 50 mm&&&&&&288&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-180mm-90.png&&&0&&&||&&&||&&&||@@@ tohaya21&&&F-1123&&&TOJIRO SHIROGAMI Hammered Yanagiba 210mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.

    This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai - Traditional Single Bevel, Right-Handed
  • Cladding: Hammered Soft Iron
  • Finish: Kurouchi
  • Edge Steel: Shirogami carbon steel (White #2)
  • Handle: Magnolia wood
  • Ferrule: Resin
  • HRC: 62+-
  • Weight: 4.3 oz (124 g)
  • Edge Length: 199 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 4.5 mm
  • Blade Height at Base: 33 mm&&&&&&207&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-210mm-90.png&&&0&&&||&&&||&&&||@@@ tohaya24&&&F-1124&&&TOJIRO SHIROGAMI Hammered Yanagiba 240mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.

    This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.

    Due to the thick spine, we do not carry a saya that fits this knife.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai Tradition, Single Bevel, Right-Handed
  • Cladding: Hammered Soft Iron
  • Finish: Kurouchi
  • Edge: Shirogami Carbon Steel (White #2)
  • Handle: Magnolia Wood
  • Ferrule: Black Plastic
  • HRC: 62+-
  • Weight: 5.5 oz (156 g)
  • Edge Length: 239 mm
  • Total Length: 379 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height at Base: 33 mm&&&&&&234&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-240mm-90.png&&&0&&&||&&&||&&&||@@@ tohaya27&&&F-1125&&&TOJIRO SHIROGAMI Hammered Yanagiba 270mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.

    This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.

    Due to the thick spine, we do not carry a saya that fits this knife.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai / Hammer Forged
  • Edge Steel: Shirogami (White #2) Carbon Steel
  • Finish: Hammered, Kurouchi
  • Cladding: Iron (reactive)
  • Edge Bevel: Single Bevel, Right-Handed
  • Handle: Ho Wood
  • Ferrule: Black Plastic
  • HRC: 62+-
  • Weight: 6.9 oz (196 g)
  • Edge Length: 267 mm
  • Total Length: 418 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height at Base: 36 mm&&&&&&301&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-270mm-90.png&&&0&&&||&&&||&&&||@@@ towh2us16sa&&&F-918&&&TOJIRO SHIROGAMI Usuba 165mm &&&Shirogami is another word for white #2 steel. Some also call it white paper #2 because the steel is wrapped in white paper from the steel mill named Hitatchi. These knives are reactive carbon steel and they sharpen up really easily and hold an edge well. These are great knives for those who want to try a good-value carbon steel knife. This usuba is made with a shiny satin finish. All of them will develop patina over time and you need to keep them dry or they may rust.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami #2)
  • Cladding: Soft Iron
  • Handle: Magnolia D-Shaped with Black Resin Ferrule
  • HRC: 60
  • Grind: Single Bevel, Right Handed
  • Weight: 6.4 oz (180 g)
  • Edge Length: 155 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 44 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-usuba-165mm-39.png&&&5&&&||&&&||&&&||@@@ toshus18&&&F-919&&&TOJIRO SHIROGAMI Usuba 180mm&&&Shirogami is another word for white #2 steel. Some also call it white paper #2 because the steel is wrapped in white paper from the steel mill named Hitatchi. These knives are reactive carbon steel and they sharpen up really easily and hold an edge well. These are great knives for those who want to try a good-value carbon steel knife. This usuba is made with a shiny satin finish. All of them will develop patina over time and you need to keep them dry or they could rust.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami #2)
  • Cladding: Soft Iron
  • Handle: Magnolia D-Shaped with Black Resin Ferrule
  • HRC: 60
  • Grind: Single Bevel, Right-Handed
  • Weight: 7.2 oz (204 g)
  • Edge Length: 170 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 44 mm&&&&&&153&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-usuba-180mm-39.png&&&5&&&||&&&||&&&||@@@ toshya210&&&F-930&&&TOJIRO SHIROGAMI Yanagiba 210mm&&&The TOJIRO SHIROGAMI Yanagiba 210mm knife belongs in the sashimi group of knives, and is meant to prepare sashimi, sushi, slices of raw fish, and seafood. The knife is also increasingly popular with western cooks for a multitude of tasks including roast carving. Its name, "yanagi," means "willow blade" as this knife has the long and pliant characteristics of a willow branch. The most important principle in using a yanagi to prepare sashimi is not cutting down but pulling with its long blade in a single motion. Sashimi and sushi are ideally prepared so that sliced cross-sections of fish are as smooth as glass, shiny, and sharp. The TOJIRO yanagi is designed specifically for this purpose.

    This blade is made from Shirogami (White #2) steel, which is durable and takes a very sharp edge. The Shirogami core (visible at the polished edge) is wrapped by a second layer of Shirogami cladding (the smooth satin finish closer to the spine of the blade). The Shirogami cladding has a smooth satin finish on this blade, which glides through protein. The steel is also reactive, so extra care is needed to keep the blade dry lest rust set in. Being a reactive blade, the TOJIRO yanagi will develop a beautiful patina over time.

    The TOJIRO yanagi is blade is angled on one side only. This allows control in the blade angle for delicate cutting and allows for ease of sharpening. This yanagi is a right-handed version in which the blade is ground only on the right side (front face).

    This is a great value carbon steel knife for those looking to develop their sushi and sashimi prep skills, or just looking for a better protein slicer. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White # 2 (Shirogami 2)
  • Cladding: Soft Iron
  • Handle: Magnolia D with Black Resin Ferrule
  • Weight: 3.8oz
  • Blade length: 203mm
  • Total length: 340mm
  • Spine thickness at base: 2.9mm
  • Blade height: 29.1mm&&&&&&108&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-210mm-34.png&&&5&&&||&&&||&&&||@@@ toshya24&&&F-908&&&TOJIRO SHIROGAMI Yanagiba 240mm&&&This TOJIRO SHIROGAMI yanagiba measures 240mm on the blade edge and is ideal for those looking for a good quality knife at an excellent price. The 240mm yanagi is a common size for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White # 2 (Shirogami 2)
  • Cladding: Soft Iron
  • Handle: Ho Wood D-Shaped with Black Resin Ferrule
  • Weight: 4.4 oz (125 g)
  • Edge Length: 232 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 29 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-240mm-34.png&&&4.5&&&||&&&||&&&||@@@ toshya27&&&F-909&&&TOJIRO SHIROGAMI Yanagiba 270mm&&&This TOJIRO SHIROGAMI 270mm yanagiba is ideal for those looking for a good quality knife at an excellent price. The 270mm yanagi is the most popular size for this style of knife. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White # 2 (Shirogami 2)
  • Cladding: Soft Iron
  • Handle: Ho Wood D-Shaped with Black Resin Ferrule
  • Weight: 6.0 oz (170 g)
  • Edge Length: 258 mm
  • Total Length: 415 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 34 mm&&&&&&162&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-270mm-34.png&&&5&&&||&&&||&&&||@@@ toshya30&&&F-910&&&TOJIRO SHIROGAMI Yanagiba 300mm&&&This knife is ideal for those who are looking for a good quality knife at an excellent price. The 300mm yanagi is one of the most popular sizes for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: Ni Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami #2)
  • Cladding: Soft Iron
  • Handle: Ho Wood D-Shaped with Black Resin Ferrule
  • HRC: 60
  • Weight: 7.4 oz (210 g)
  • Edge Length: 290 mm
  • Total Length: 445 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 36 mm&&&&&&243&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-300mm-29.png&&&4.5&&&||&&&||&&&||@@@ ch8pcknro&&&F-355BLACK&&&TOJIRO Soft Knife Bag Black&&&This convenient knife bag allows you to carry your knives from home to work or school. Made of durable Cordura, this knife roll has tri-fold construction which allows the bag to fold up easily. The TOJIRO 8pc Knife roll has pockets to hold 8 knives. Size 500×150×30 mm, Weight 400 g and made of durable nylon. Please use blade protectors when using a soft bag like this. Otherwise, you can injure yourself or others.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-soft-knife-bag-black-66.png&&&5&&&||&&&||&&&||@@@ tenuguiknives&&&F-376&&&TOJIRO Tenugui Towel: Knives&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. 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 one is from our top supplier TOJIRO and is made with a knife blade design. It measures 34" x 14 1/4" (86 cm x 36 cm).&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-tenugui-towel-knives-40.png&&&0&&&||&&&||&&&||@@@ tetofl&&&F-377&&&Tojiro Tenugui Towel: Stars&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. 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 one is made by our friends at Tojiro and it has a nice geometric pattern that looks a little like stars. It measures 34" x 14 1/4" (86 cm x 36 cm).&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-tenugui-towel-stars-69.png&&&0&&&||&&&||&&&@@@ tovgchbo22tb&&&F-922&&&TOJIRO VG10 Chucko Bocho 225mm (Thick Blade)&&&TOJIRO VG10 Clad Steel Chucko Bocho 225mm (Thick Blade). This knife is made with VG10 core steel, clad by 13-chrome stainless steel. It provides excellent cutting action and is easy to maintain. The handle is made from comfortable natural wood. The knife is thick enough for more heavy use like cutting up chickens.

    Our cleaver saya does not fit this knife. We recommend the blade guard instead.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Weight: 1 lb. 4.4 oz (578 g)
  • Edge Length: 225 mm
  • Total Length: 334 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 1040 mm
  • Edge Steel: VG10 Stainless Steel
  • Cladding: 13-Chrome Stainless Steel
  • Handle: Natural Wood
  • Edging: Double Bevel, 50/50&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-chucko-bocho-225mm-thick-137.png&&&0&&&||&&&||&&&@@@ tovghagy18&&&F-1114&&&TOJIRO VG10 HAMMERED Gyuto 180mm&&&Another addition to the TOJIRO VG10 HAMMERED line of kitchen knives is this compact and practical gyuto. 180mm gyutos are as short as this style gets. At this length they are a great choice for chefs who prefer compact knives or who work with restricted board space. This petite cutter is also a great choice for prepping garnishes and other smaller items.

    We find the combination of a VG10 core with the rustic look of the hammered kurouchi finish to be both practical and attractive. So while the knife is basic in terms of its finish and materials, it is a package that is easy to maintain and comfortable to use.

    VG10 is, hands down, the most favored of all stainless steels in Japanese knife manufacturing. It is used by most makers, from the big guys to the smallest one-man shops. VG10 was developed by the Takefu Specialty Steels Company, so it only makes sense that most of the local smiths employ it. Tojiro endows these knives with some really well executed grinds that will surprise many with their abilities in hand and on the cutting board.

    The TOJIRO VG10 HAMMERED Gyuto 180mm is a knife that comes in at a budget price but looks and feels like a much higher-priced item. A great starting point for anyone looking to enter the world of Japanese kitchen knives.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Hammered
  • Edge Grind: Even (See Choil Photo)
  • Handle: Ho Wood Oval
  • Ferrule: Black Plastic
  • Weight: 4.1 oz (118 g)
  • Edge Length: 183 mm
  • Total Length: 322 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-180mm-254.png&&&4.5&&&||&&&||&&&||@@@ tovghagy21&&&F-1115&&&TOJIRO VG10 HAMMERED Gyuto 210mm&&&TOJIRO knives have served as a gateway into the world of Japanese cutlery for both professional and home cooks for many years. The new VG10 HAMMERED series of knives is another example of their ability to combine great materials and high levels of construction and design, all at an affordable price.

    Tojiro is expert at getting the best out of VG10 stainless steel. Their excellent treatment of VG10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with a softer stainless steel, which is given a hammered kurouchi finish. This enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. It also aids with food release while adding a great aesthetic quality to the blade.

    The knife is on the short side of the gyuto scale, coming in at 215mm. It is also very short in height at just 45mm at the heel. This results in a knife that is compact and light while providing the ability to take on smaller ingredients and delicate cutting tasks. So while the knife is simple in terms of its basic design and execution, it offers much in terms of abilities and quality at a really attractive price point.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Hammered
  • Edge Grind: Even (See Choil Photo)
  • Weight: 4.6 oz (130 g)
  • Edge Length: 215 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&112&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-210mm-258.png&&&0&&&||&&&||&&&||@@@ tovghagy24&&&F-1116&&&TOJIRO VG10 HAMMERED Gyuto 240mm&&&The TOJIRO VG10 HAMMERED line of knives represents some of the best bang-for-your-buck knives we carry. While they are simple knives in terms of construction and fit and finish, they do not shirk on the important aspects of a good knife in the materials used, the grinds, and the overall performance.

    Starting with a core of VG10 stainless steel, the blade is clad with a soft stainless steel layer, which protects the hard core and allows for easy maintenance and sharpening. The cladding is rather unusual in that it is both hammered and finished with a kurouchi coating. This adds to the knife’s practicality and aesthetic attributes.

    VG10 is the most favored of all stainless steels in Japanese knife manufacturing and is employed by most makers, from the big guns to the smallest one-man shops. The steel was developed by the Takefu Specialty Steels Company, so it makes sense that most of the local smiths employ it.

    The knife has really well-executed grinds that will surprise many, especially given the keen price point. A simple ho wood handle with an oval profile completes this well made and easy to maintain knife.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless
  • Finish: Hammered/Kurouchi
  • Handle: Oval Ho Wood
  • Ferrule: Black Plastic
  • Weight: 5.7 oz (162 g)
  • Edge Length: 241 mm
  • Total Length: 389 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Photos by Gustavo Bermudez&&&&&&144&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-240mm-262.png&&&5&&&||&&&||&&&||@@@ tovghana16&&&F-1113&&&TOJIRO VG10 HAMMERED Nakiri 165mm&&&The TOJIRO VG10 HAMMERED is a new line of knives for us at CKTG from one of our more popular makers. TOJIRO is one of the giants of the Japanese knife world, loved by home and professional chefs for their high quality and very reasonable prices.

    VG10 is, hands down, the most favored of all stainless steel in Japanese knife making, from the big boys to the smallest one-man shops. It was developed by the Takefu Specialty Steels Company so it only makes sense that most of the local smiths employ it.

    We really like the combination of a VG10 core with the rustic look of the hammered kurouchi finish, all wrapped in a package that is easy to maintain and good to look at. The knife has some really well-executed grinds and it will surprise many with its abilities. The handle is basic but comfortable and offers a good balance.

    In most respects it is standard nakiri fare in terms of its proportions and measurements: thin, tall, stout, and efficient in its given tasks. Don't mistake this seeming generalness as anything but high praise however. This knife performs, and it does so at a really fair price. A wonderful entry point into the world of Japanese kitchen knives.

  • Weight: 5.0 oz (144 g)
  • Edge Length: 157 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-nakiri-165mm-261.png&&&4.5&&&||&&&||&&&||@@@ tovghape13&&&F-1111&&&TOJIRO VG10 HAMMERED Petty 130mm&&&A new addition to the TOJIRO line of VG10 hammered knives is this functional 130mm petty. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.

    The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.

    This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless
  • Finish: Hammered/Kurouchi
  • Handle: Ho Wood Oval
  • Ferrule: Black Plastic
  • Weight: 1.9 oz (52 g)
  • Edge Length: 131 mm
  • Total Length: 252 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 28.6 mm&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-130mm-267.png&&&5&&&||&&&||&&&||@@@ tovghape90&&&F-1110&&&TOJIRO VG10 HAMMERED Petty 90mm&&&A new addition to the TOJIRO line of VG10 hammered knives is this fun and functional 90mm petty. This baby is about as short as a petty gets. As such, it can double as an in-hand paring knife. It is a very small knife, but that smallness translates to big abilities in the kitchen. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.

    The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.

    This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.

  • Maker: TOJIRO
  • Location: Sanjo City, Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless
  • Finish: Hammered/Kurouchi
  • Handle: Oval Ho Wood
  • Ferrule: Black Plastic
  • Weight: 1.4 oz (40 g)
  • Edge Length: 90 mm
  • Total Length: 213 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 24 mm&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-90mm-269.png&&&5&&&||&&&||&&&||@@@ tovghasa17&&&F-1112&&&TOJIRO VG10 HAMMERED Santoku 170mm&&&The TOJIRO VG10 HAMMERED Santoku is a knife that plays outside of its price box in many ways. First up are the materials. VG10 is one of the best stainless steels used in the making of Japanese knives. It is highly regarded for its good edge retention, toughness, and superior stain resistance. It also gets really sharp.

    Unusually, the inner core is given a cladding that is finished with a hammered kurouchi finish. This combination results in a blade that is super easy to maintain, offers superb food release, and has the rustic look that many people enjoy.

    This is a well-proportioned santoku and a knife that will find favor in many home kitchens or with professionals who prefer a smaller chef-style knife for close quarters or detail work. Santokus are certainly finding a new legion of users in the west.

    The knife is basic in terms of fine detail but it makes up for this in its abilities on the board. This knife performs, and does so with style and ease. Add in the very keen pricing and you have an affordable blade that can be a gateway knife or a do-it-all knife, or anything in between.

  • Weight: 4.1 oz (118 g)
  • Edge Length: 167 mm
  • Total Length: 304 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Handle: Oval Ho Wood
  • Ferrule: Black Plastic&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-santoku-170mm-264.png&&&5&&&||&&&||&&&||@@@ kitchenshears&&&KS-203&&&Toribe Kitchen Shears Sale&&&These handy kitchen shears are popular in Japan. They come apart for easy cleaning and they're fully stainless steel for easy care. The shears come with a tiny serration on one side of the cutting edge to grab and hold product as it cuts.

  • Blade Length: 80 mm
  • Total Length: 205 mm
  • Weight : 112g (3.9 ounces)
  • Material: Stainless steel, tacks/brass
  • Made in Japan&&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/toribe-kitchen-shears-sale-116.png&&&5&&&||&&&||&&&@@@ tsbl2bu15&&&TAP-A155&&&Tsubaki Blue #2 Bunka 150mm&&&Banno bunkas are really versatile kitchen knives that find favor in many home and professional kitchens around the world. Their very unique shape gives them an air of mystery and tradition. This blade shape takes on all kinds of ingredients and tasks with consummate ease. While looking like a traditional bunka, the Tsubaki Blue #2 bunka is more accurately called a Hakata bocho. The main difference between the two is in the length of the pointed nose and the curved spine. These unique knives originated on the island of Kyushu in southern Japan.

    Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years, he has great experience in the art of blade-making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata. This last apprenticeship inspired Miyazaki-San to specialize in the Hakata-style knives we feature here.

    This is the shortest of the three knives we offer from him and it is a real beauty in hand and in function. Very traditional looks coupled with a fascinating fire-forged kurouchi finish endow the knife with purposeful air and efficient and easy-to-use functionality. It is a blade of many talents: great for regular push cutting and chopping and very adept at tackling finer ingredients and cutting tasks. We think you will enjoy this unique and fun-looking knife.

  • Weight: 4.4 oz (126 g)
  • Edge Length: 146 mm
  • Total Length: 295 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 46.0 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-bunka-150mm-277.png&&&5&&&||&&&||&&&@@@ tsbl2kogy24&&&TSB2-G24U&&&Tsubaki Blue #2 Kori Gyuto 240mm&&&The Tsubaki Blue #2 Kori Gyuto is made by Miyazaki san who works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.

    Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:

    "Please let me explain how I produced the first lot of CKTG Original Gyuto. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.

    After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."

    Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.

  • Brand: Tsubaki
  • Blacksmith: Miyazaki San
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Finish: Nashiji (Cori)
  • Weight: 8.3 oz (236 g)
  • Edge Length: 243 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 54.3 mm
  • Handle: Burnt Urushi Octagonal&&&&&&440&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-kori-gyuto-240mm-150.png&&&0&&&||&&&||&&&||@@@ tsbl2na15&&&TAR-N15S&&&Tsubaki Blue #2 Nakiri 150mm&&&Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata.

    Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.

    The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into “knife for cutting greens.” It is a thin blade with a tall profile which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.

  • Weight: 5.6 oz/160 g
  • Blade Length: 157 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 46.5 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-nakiri-150mm-229.png&&&0&&&||&&&||&&&@@@ tsbl2tsbu171&&&TAT-K17U&&&Tsubaki Blue #2 Tsuchime Bunka 170mm&&&Tsubaki Blue #2 Tsuchime Bunka 170mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.

    Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:

    "Please let me explain how I produce this knife. I manually insert Hitachi Aogami #2 steel into quality mild soft suminagashi cladding. I carefully made it annealed into the ash of rice straw, which adds carbon powder.

    After forging (the steels together), considering the hakata's original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."

    Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.

  • Brand: Tsubaki
  • Blacksmith: Miyazaki San
  • Knife Line: Tsuchime
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Hammered Iron Kurouchi
  • Handle: Oak Octagonal
  • Weight: 7.2 oz (206 g)
  • Edge Length: 177 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 51 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-bunka-170mm-443.png&&&5&&&||&&&||&&&@@@ tsbl2tski20&&&TAB-K20U&&&Tsubaki Blue #2 Tsuchime Kiritsuke 200mm&&&The Tsubaki Blue #2 Tsuchime Kiritsuke 200mm is a new knife from a new young blacksmith (for us), and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.

    Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:

    "Please let me explain how I produced the first lot of CKTG Original Kiritsuke 200mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.

    After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."

    Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.

    This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade.

  • Brand: Tsubaki
  • Blacksmith: Miyazaki San
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Finish: Tsuchime
  • Weight: 7.6 oz (216 g)
  • Edge Length: 207 mm
  • Total Length: 360 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 52.4 mm
  • Handle: Burnt Urushi Octagonal&&&&&&349.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-200mm-229.png&&&0&&&||&&&||&&&@@@ tsbl2tski23&&&TAB-K23U&&&Tsubaki Blue #2 Tsuchime Kiritsuke 230mm&&&The Tsubaki Blue #2 Tsuchime Kiritsuke 230mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.

    Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:

    "Please let me explain how I produced the first lot of CKTG Original Kiritsuke 230mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.

    After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."

    Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.

    This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade. Each one is unique.

  • Brand: Tsubaki
  • Blacksmith: Miyazaki San
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Iron
  • Finish: Tsuchime
  • Weight: 9.6 oz (272 g)
  • Edge Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Heel: 3.8 mm
  • Blade Height at Heel: 52.0 mm
  • Handle: Oak Octagonal&&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-230mm-230.png&&&0&&&||&&&||&&&@@@ tsashawepe15&&&TRW-P150&&&Tsunehisa AS Hammered Western Petty 150mm&&&Tsunehisa AS Hammered Western Petty 150mm featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime, Kurouchi
  • Handle: Western, Red Pakka
  • Engraving: Laser Engraved
  • Weight: 3.3 oz/ 94g
  • Blade Length: 153 mm
  • Overall Length: 260 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 30mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-hammered-western-petty-150mm-44.png&&&0&&&||&&&||&&&||@@@ tsasbu17&&&TASS-B170&&&Tsunehisa AS Sakura Bunka 170mm&&&The Tsunehisa bunka is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    Bunka knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 4.5 oz / 128g
  • Blade Length: 173 mm
  • Overall Length: 305 mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 42.5

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-bunka-170mm-140.png&&&0&&&||&&&||&&&@@@ tsassagy21&&&TASS-G210&&&Tsunehisa AS Sakura Gyuto 210mm&&&The Tsunehisa 210mm gyuto featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    210mm gyutos are the most popular size for home chefs or pros working in smaller spaces. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 4.9 oz/140g
  • Blade Length: 217 mm
  • Overall Length: 351 mm
  • Spine Thickness at Heel: 1.99 mm
  • Blade Height at Heel: 46.65&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-210mm-186.png&&&4.5&&&||&&&||&&&|kika21gy|@@@ tsassagy24&&&TASS-G240&&&Tsunehisa AS Sakura Gyuto 240mm&&&The Tsunehisa 240mm gyuto featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 6.2 oz/176g
  • Blade Length: 245 mm
  • Overall Length: 390 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 48mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-240mm-254.png&&&5&&&||&&&||&&&@@@ tsassaki21&&&TASS-K210&&&Tsunehisa AS Sakura Kiritsuke 210mm&&&The Tsunehisa 210mm Kiritsuke featured here is made from AS, or Aogami Super Steel. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    210mm Kiritsukes are basically gyutos with an angled tip. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 5.4 oz/154g
  • Blade Length: 215 mm
  • Overall Length: 357 mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 45.5&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-kiritsuke-210mm-262.png&&&0&&&||&&&||&&&@@@ tsassana16&&&TASS-N165&&&Tsunehisa AS Sakura Nakiri 165mm&&&The Tsunehisa AS Nakiri featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    Nakiri knives are like mini cleavers and are excellent vegetable cutters. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 5.5 oz / 156g
  • Blade Length: 165 mm
  • Overall Length: 300 mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 47mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-nakiri-165mm-269.png&&&5&&&||&&&||&&&@@@ tsassape13&&&TASS-P135&&&Tsunehisa AS Sakura Petty 135mm&&&The Tsunehisa AS Sakura Petty 135mm featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    Petty knives are small, general purpose knives that are great at all kinds of tasks and excel when cutting things in hand or using it to do small cutting chores. They are easy to handle and very responsive cutters.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 2.3 oz/ 68g
  • Blade Length: 140 mm
  • Overall Length: 265 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 30mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-petty-135mm-261.png&&&0&&&||&&&||&&&@@@ tsassagy211&&&TASS-S165&&&Tsunehisa AS Sakura Santoku 165mm&&&The Tsunehisa santoku featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.

    Santoku knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 4.5 oz / 128g
  • Blade Length: 170 mm
  • Overall Length: 305 mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 47&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-santoku-165mm-258.png&&&0&&&||&&&||&&&@@@ tsunehisa14&&&TASS-S270&&&Tsunehisa AS Sakura Sujihiki 270mm&&&Tsunehisa AS Sakura Sujihiki 270mm featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.

    AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile, which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to enhance both its food release capabilities and fine aesthetics.

    The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AS Carbon Steel
  • Cladding: Stainless
  • Edge Grind: Double Bevel, Even (See Choil Shot)
  • HRC: 63
  • Finish: Tsuchime
  • Handle: Oval / Cherry Wood
  • Engraving: Laser Engraved
  • Weight: 5.2 oz/ 150g
  • Blade Length: 275 mm
  • Overall Length: 430 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 38 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-sujihiki-270mm-200.png&&&5&&&||&&&||&&&@@@ tsauhadabu17&&&TA10-B175&&&Tsunehisa AUS10 Hammered Damascus Bunka 175mm&&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 120g.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 4.2 oz (120 g)
  • Edge Length: 175 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 40 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-bunka-175mm-251.png&&&0&&&||&&&||&&&@@@ tsauhadagy18&&&TA10-G180&&&Tsunehisa AUS10 Hammered Damascus Gyuto 180mm&&&Tsunehisa AUS10 Hammered Damascus. This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each are high in chromium with reduced carbon content as the number decreases.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 4.4 oz (124 g)
  • Edge Length: 186 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 43.1 mm

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-180mm-152.png&&&5&&&||&&&||&&&@@@ tsaudasu24&&&TA10-G210&&&Tsunehisa AUS10 Hammered Damascus Gyuto 210mm&&&We are very pleased to introduce these recent additions to our lineup from Tsunehisa Hamono. The company is quite large and has about 30 smiths making a wide variety of knives from some very interesting steels. In this case, AUS-10which is made by a steel company located in Tokai called Aichi Steels. It is a part of a family of steels that boast a high chromium content coupled with varying amounts of carbon. AUS-10 has the highest carbon content of the bunch. As the number decreases the carbon reduces. This is a really good steel for kitchen knives.

    Gyutos are a westernized version of the classic chef knife, used for everything in the kitchen as a jack of all trades.

    The lovely Damascus cladding is enhanced by a finely finished oak octagonal. This is an extremely versatile gyuto that has looks and a fit and finish as good as many higher-priced varieties.

  • Weight: 5 ounces/142g
  • Blade Length: 215 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-210mm-142.png&&&0&&&||&&&||&&&||@@@ tsaustdagy24&&&TA10-G240&&&Tsunehisa AUS10 Hammered Damascus Gyuto 240mm&&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 5.7 oz (162 g)
  • Edge Length: 245 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 49 mm
  • Photos by Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-240mm-148.png&&&0&&&||&&&||&&&||@@@ tsaudagy24&&&TA10-K210&&&Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm&&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each are high in chromium with reduced carbon content as the number decreases.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 148g.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 5.3 oz (150 g)
  • Edge Length: 212 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-kiritsuke-210mm-176.png&&&5&&&||&&&||&&&@@@ tsauha&&&TA10-K240&&&Tsunehisa AUS10 Hammered Damascus Kiritsuke 240mm &&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 5.8 oz (164 g)
  • Blade Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 48 mm

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-kiritsuke-240mm-252.png&&&5&&&||&&&||&&&||@@@ tsauhadana16&&&TA10-N160&&&Tsunehisa AUS10 Hammered Damascus Nakiri 160mm&&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 5.6 oz (158 g)
  • Edge Length: 165 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-nakiri-160mm-154.png&&&0&&&||&&&||&&&@@@ tsauhadape13&&&TA10-P135&&&Tsunehisa AUS10 Hammered Damascus Petty 135mm &&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 2.7 oz (78 g)
  • Edge Length: 139 mm
  • Total Length: 270 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 27.8 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-135mm-257.png&&&0&&&||&&&||&&&||@@@ tsunehisa12&&&TA10-P150&&&Tsunehisa AUS10 Hammered Damascus Petty 150mm&&&Check out this stunning knife! It features beautiful hammer damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a well-made handle crafted from solid oak. Highly recommended!

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 2.8 oz (78 g)
  • Edge Length: 155 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 29 mm
  • Photos by Gustavo Bermudez&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-150mm-153.png&&&5&&&||&&&||&&&@@@ tsauhadape80&&&TA10-P80&&&Tsunehisa AUS10 Hammered Damascus Petty 80mm&&&This knife is a knockout! Beautiful hammer Damascus with a mirror polish over the top. The blade is made with AUS-10 steel, which is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the flexibility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated corrosion resistance.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Edge Grind: Even
  • Handle: Oak Octagonal
  • Weight: 2.1 ozs/ 62g
  • Blade Length: 85 mm
  • Overall Length: 217 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 23.9 mm&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-80mm-257.png&&&0&&&||&&&||&&&@@@ tsauhadasa17&&&TA10-S170&&&Tsunehisa AUS10 Hammered Damascus Santoku 170mm&&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.

    AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Weight: 4.6 ounces/ 130g
  • Edge Grind: Even
  • Blade Length: 168 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 48 mm
  • Photos by Gustavo Bermudez&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-santoku-170mm-251.png&&&0&&&||&&&||&&&@@@ tsauhadastkn&&&TA10-Steak&&&Tsunehisa AUS10 Hammered Damascus Steak Knife&&&Check out this stunning knife! It features beautiful hammered Damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a beautiful blue handle.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Edge Grind: Even
  • Weight: 203 oz (66 g)
  • Edge Length: 83 mm
  • Total Length: 227 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 16.0 mm&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-steak-knife-37.png&&&0&&&||&&&||&&&||@@@ tsauhadasu24&&&TA10-S240&&&Tsunehisa AUS10 Hammered Damascus Suji 240mm&&&Tsunehisa AUS10 Hammered Damascus Suji 240mm. This knife is a knockout! Beautiful hammer Damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.

    AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 4.5 oz (128 g)
  • Edge Length: 245 mm
  • Total Length: 388 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 34 mm &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-240mm-234.png&&&0&&&||&&&||&&&@@@ tsauhadasu27&&&TA10-S270&&&Tsunehisa AUS10 Hammered Damascus Suji 270mm&&&Tsunehisa AUS10 Hammered Damascus Suji 270mm. This knife is a knockout! Beautiful hammer Damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.

    AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.

    The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.

    The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless
  • Finish: Hammered, Damascus, Mirror Polish
  • Handle: Oak Octagonal
  • Edge Grind: Even
  • Weight: 5.3 ozs / 152g
  • Blade Length: 275mm
  • Overall Length: 426mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 37.2mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-270mm-220.png&&&0&&&||&&&||&&&@@@ tsa10nabu17&&&TNO-B170&&&Tsunehisa AUS10 Nami Bunka 170mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 Stainless steel is very similar to AEB-L. It's good stuff.

    Bunkas are general purpose knives and they're popular for a good reason. Home cooks love the angled tip and nice profile in an easy-to-control size. They are easy to use and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.

  • Steel: AUS-10 Stainless Steel
  • Cladding: Stainless Damascus
  • Weight: 4.4 oz (126g)
  • Blade Length: 175mm
  • Overall Length: 310mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 45mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-bunka-170mm-153.png&&&4&&&||&&&||&&&@@@ tsnaaugy18&&&TNO-G180&&&Tsunehisa AUS10 Nami Gyuto 180mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 180mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.

    The 180mm gyutos are among the most popular sizes for home chefs and pros alike. They are easy to handle and very responsive cutters. This knife has a pretty good flat spot from the heel, transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in the crowd.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless Damascus
  • HRC Hardness: HRC 60+-
  • Blade Type: Double-edged blade
  • Grind: Even
  • Handle: Oak Octagonal
  • Weight: 4.0 oz (114 g)
  • Edge Length: 186 mm
  • Total Length: 323 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 43 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-180mm-229.png&&&0&&&||&&&||&&&@@@ tsnaau1&&&TNO-G210&&&Tsunehisa AUS10 Nami Gyuto 210mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 210mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.

    210mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.

  • Brand: Tsunehisa
  • Location: Tosa Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless Damascus
  • HRC Hardness: HRC 60+-
  • Blade Type: Double edged blade
  • Grind: Even
  • Handle: Oak Octagonal
  • Weight: 4.8 oz (138 g)
  • Edge Length: 217 mm
  • Total Length: 357 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-210mm-139.png&&&0&&&||&&&||&&&|kika21gy|@@@ tsnaaugy24&&&TNO-G240&&&Tsunehisa AUS10 Nami Gyuto 240mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.

    The Tsunehisa 240mm gyuto featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.

    240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.

  • Weight: 5.9 oz (168g)
  • Blade Length: 245 mm
  • Overall Length: 390 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 49mm
  • Photos by Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-240mm-244.png&&&5&&&||&&&||&&&||@@@ tsnaauki21&&&TNO-K210&&&Tsunehisa AUS10 Nami Kiritsuke 210mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.

    The Tsunehisa 210mm kiritsuke featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.

    210mm kiritsukes are general purpose knives and very popular choice for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a nice octagonal handle, make this knife stand out in a crowd.

  • Weight: 4.8 oz (136g)
  • Blade Length: 215 mm
  • Overall Length: 355 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 46.5mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-kiritsuke-210mm-7.png&&&3&&&||&&&||&&&@@@ tsaunaki24&&&TNO-K240&&&Tsunehisa AUS10 Nami Kiritsuke 240mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is excellent steel for kitchen knives.

    240mm Kiritsukes are versatile knives that can handle slicing, push- and pull-cutting, and other tasks in the kitchen. They have flat profiles and this one has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless Damascus
  • HRC Hardness: HRC 60+-
  • Blade Type: Double-edged blade
  • Grind: Even
  • Handle: Oak Octagonal
  • Weight: 6.3 oz (178 g)
  • Edge Length: 244 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 47.5 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-kiritsuke-240mm-200.png&&&0&&&||&&&||&&&||@@@ tsnaauna16&&&TNO-N165&&&Tsunehisa AUS10 Nami Nakiri 165mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.

    The Tsunehisa 165mm nakiri featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.

    Nakiris are general-purpose knives that are like mini cleavers and one of the most popular size and shape for Japanese home cooks. They are easy to handle and very responsive cutters. This knife is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.

  • Brand: Tsunehisa
  • Location: Tosa Japan
  • Edge Steel: AUS10 Stainless Steel
  • Cladding: Stainless Damascus
  • Weight: 5.3 oz (152g)
  • Blade Length: 165mm
  • Overall Length: 305mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 50.7mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-nakiri-165mm-251.png&&&5&&&||&&&||&&&@@@ tsnaaupe13&&&TNO-P135&&&Tsunehisa AUS10 Nami Petty 135mm&&&The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.

    The Tsunehisa 135mm Petty featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.

  • Weight: 2.3 oz (64g)
  • Blade Length: 140mm
  • Overall Length: 270mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 29mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-petty-135mm-28.png&&&0&&&||&&&||&&&@@@ tsnaaupe15&&&TNO-P150&&&Tsunehisa AUS10 Nami Petty 150mm&&&The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles. This 150mm petty is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.

  • Weight: 2.4 oz (70 g)
  • Edge Length: 154 mm
  • Total Length: 281 mm
  • Spine Thickness at Heel: 1.8 mm
  • Blade Height at Heel: 28.6 mm&&&&&&106&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-petty-150mm-28.png&&&0&&&||&&&||&&&@@@ tsunehisa13&&&TNO-S170&&&Tsunehisa AUS10 Nami Santoku 165mm&&&The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.

    The Tsunehisa 165mm Santoku featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.

    Santokus are general purpose knives and they're popular for a good reason. Home cooks love the combination of a tall blade that is on the short side for easy control. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a sturdy octagonal handle, make this knife stand out in a crowd.

  • Weight: 4.5 oz (13 0g)
  • Edge Length: 168 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 47.5 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-santoku-165mm-28.png&&&0&&&||&&&||&&&@@@ tsnaausu24&&&TNO-S240&&&Tsunehisa AUS10 Nami Sujihiki 240mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very lovely solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is an excellent steel for kitchen knives.

    The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: AUS10
  • Cladding: Stainless Damascus
  • HRC Hardness: HRC 60+-
  • Blade Type: Double edged blade
  • Grind: Even
  • Handle: Oak Octagonal
  • Weight: 4.2 oz (120g)
  • Blade Length: 245mm
  • Overall Length: 385mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 34mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-sujihiki-240mm-186.png&&&0&&&||&&&||&&&@@@ tsg3mibu16&&&TG3M-B170&&&Tsunehisa G3 Migaki Bunka 170mm&&&Tsunehisa G3 Migaki Bunka 170mm. The Bunka is a Japanese knife style that is well established in the western marketplace. Bunka knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.

    Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.

    The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good-looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.

  • Maker: Tsunehisa
  • Location: Tosa Japan
  • Construction: San Mai, Hammer Forged
  • Steel: G3 Stainless Steel
  • Handle: Rosewood Oval
  • Ferrule: Maple
  • Edge Grind: Even 50/50
  • Weight: 4.2 oz / 120g
  • Blade Length:172 mm
  • Overall Length: 310 mm
  • Spine Thickness at Base: 2.8 mm &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-bunka-170mm-35.png&&&0&&&||&&&||&&&@@@ tsunehisa7&&&TG3M-G210&&&Tsunehisa G3 Migaki Gyuto 210mm&&&210mm gyutos are the staples of many home kitchen warriors along with pro users who enjoy a shorter blade. They are all-around workhorses capable of processing almost any ingredients. The Tsunehisa G3 Migaki Gyuto is a fairly light blade, but not a laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed, with a nicely finished choil and spine. The rosewood and maple handle is oval-shaped and very comfortable in hand.

    The blade is made with a core of G3 (Gin3 or Silver #3), which is excellent stainless steel. The outstanding attribute of G3 is how it echoes the character of Japanese carbon steels, with a hardness similar to Shirogami #2. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character, and ease of maintenance makes it a great choice for those who don’t want the added work required by a full carbon blade. The core steel is clad with softer stainless steel for added strength and resistance to shocks. The hand-chiseled kanji is a lovely addition to this great-looking gyuto.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Steel: G3 Stainless Steel
  • Weight: 5.2 oz (148 g)
  • Edge Length: 215 mm
  • Total Length: 353 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 46 mm
  • Handle: Rosewood Oval (Trust Photos)
  • Ferrule: Maple&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-210mm-296.png&&&5&&&||&&&||&&&|kika21gy|@@@ tsunehisa8&&&TG3M-G240&&&Tsunehisa G3 Migaki Gyuto 240mm&&&Tsunehisa Hamono is a large OEM maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.

    This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain resistant. Being clad with a softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.

    This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complement the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful gyuto for pro or home chefs who are seeking a great all-around cutter with easy to maintain attributes and top shelf performance.

  • Weight: 6.2oz
  • Blade Length: 243 mm
  • Overall Length: 398 mm
  • Spine Thickness at Base: 2.99 mm
  • Blade Height: 48.19 mm
  • Photos by Gustavo Bermudez
  • Handle: Rosewood Oval (trust photos)
  • Ferrule: Maple&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-240mm-291.png&&&0&&&||&&&||&&&||@@@ tsg3ki21&&&TG3M-K210&&&Tsunehisa G3 Migaki Kiritsuke 210mm&&&Tsunehisa Hamono is a maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.

    This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain-resistant. Being clad with softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.

    This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful kiritsuke for the pro or home chefs who are seeking a great all-around cutter with easy-to-maintain attributes and top-shelf performance.

  • Weight: 5.3 oz/ 150g
  • Blade Length: 212mm
  • Overall Length: 347mm
  • Spine Thickness at Heel: 2.9mm
  • Blade Height at Heel: 44.7mm

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-kiritsuke-210mm-122.png&&&0&&&||&&&||&&&@@@ tsunehisa4&&&TG3M-N165&&&Tsunehisa G3 Migaki Nakiri 165mm&&&Introducing Tsunehisa Hamono's lovely nakiri, sourced from reputable OEMs in Tosa. Renowned for their value and top-quality steels, they've chosen the highly regarded G3 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 nakiri's flat edge and ample finger clearance make it perfect for push cutting, while its exceptional edge geometry effortlessly tackles the toughest ingredients. The rosewood and black pakkawood handle adds elegance and comfort. A great, low-maintenance nakiri at an attractive price. Please note the knife has a new handle. Trust the photos.

  • Weight: 5.4 oz
  • Blade Length: 165 mm
  • Overall Length: 306 mm
  • Spine Thickness at Base: 2.94 mm
  • Blade Height: 50.02 mm
  • Handle: Rosewood, Oval
  • Ferrule: New Black Pakka Wood. Trust Photos.&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-nakiri-165mm-386.png&&&5&&&||&&&||&&&@@@ tsunehisa5&&&TG3M-P135&&&Tsunehisa G3 Migaki Petty 135mm&&&The Tsunehisa G3 Migaki Petty 135mm is one sweet little cutter! The blade is fashioned from G3 stainless steel. G3 is also known as Ginsan, Ginsanko or Silver 3 and is one of our favorite stainless alloys. It has a very fine grain to it and many people see it as a stainless version of the best carbon steels. The blade is constructed with a softer stainless cladding to make it lighter and more resilient to shocks. This makes for a very easy-to-maintain tool.

    At 135mm, the Tsunehisa G3 Migaki Petty falls into the medium length range of these style of knives. It is a very versatile cutting tool, whether on a board or in hand. The knife also has the ability to tackle garnishes and artistic style cutting tasks with ease. This is a stout and rigid knife that flies though herbs and other small items. The blade is fairly stiff and has a nice profile that allows for a bit of rock chopping.

    The knife comes with a really nice oval shape handle made from rosewood and maple. It is perfect for both left- and right-handed users. The handle is as well finished as the blade itself. All around this is a great petty at a very attractive price.

  • Maker: Tsunehisa
  • Location: Tosa Japan
  • Construction: Hammer Forged, San Mai
  • Steel: Ginsan Stainless Steel
  • Weight: 2.4 oz
  • Blade Length: 139 mm
  • Overall Length: 263 mm
  • Spine Thickness at Base: 2.02 mm
  • Blade Height: 28.3 mm
  • Handle: Rosewood Oval (trust photos)
  • Ferrule: Maple&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-petty-135mm-268.png&&&5&&&||&&&||&&&@@@ tsunehisa6&&&TG3M-S165&&&Tsunehisa G3 Migaki Santoku 165mm&&&The santoku is a Japanese knife style that is well established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. The sheep’s foot blade profile of a santoku lends it to chopping and push cutting techniques, as opposed to rocking. While you can use a rocking technique, it is just not optimal. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.

    Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.

    The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.

  • Weight: 5.0 oz
  • Blade Length:165 mm
  • Overall Length: 305 mm
  • Spine Thickness at Base: 2.83 mm
  • Blade Height: 46.73 mm
  • New handle: Rosewood and Black Pakka (trust photos)&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-santoku-165mm-320.png&&&0&&&||&&&||&&&@@@ tsg3misu27&&&TG3M-S270&&&Tsunehisa 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 rosewood and maple wood handle adds elegance and comfort.

  • Maker: Tsunehisa
  • Location: Tosa Japan
  • Construction: San Mai
  • Weight: 4.7 oz / 134g
  • Blade Length: 272 mm
  • Overall Length: 425 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 37 mm
  • Handle: Rosewood, Oval
  • Ferrule: Maple&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-270mm-117.png&&&0&&&||&&&||&&&@@@ tsskgy21&&&TSK-G210&&&Tsunehisa SK Gyuto 210mm&&&The Tsunehisa SK steel gyuto exhibits a commendable thinness—not quite laser-like, but gracefully tapers distally towards the tip. Exceptional craftsmanship is evident, especially given its affordable price. The knife also features a stainless full tang for enhanced stability, seamlessly merging with the integrated bolster. Adorning the tang is an attractive brown oak handle, securely fastened with three stainless pins. An unexpected touch is the beautifully engraved kanji characters—a delightful addition to this reasonably priced knife.

    For those venturing into the realm of Japanese kitchenware, this striking gyuto deserves serious consideration as an initial acquisition.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Mono Steel, Roll Forged
  • Edge Grind: Even (see choil photo)
  • Steel: SK Carbon Steel
  • Finiish: Kasumi
  • Weight: 5.6 ounces/ 158g
  • Blade Length: 215 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Handle: Black Pakkawood&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-sk-gyuto-210mm-90.png&&&0&&&||&&&||&&&||@@@ tsskgy241&&&TSK-G240&&&Tsunehisa SK Gyuto 240mm&&&The blade of this Tsunehisa Gyuto boasts an impressive level of thinness—it's not exactly laser-thin, yet elegantly tapers distally towards the point. For its price range, the level of craftsmanship is noteworthy. The full tang, crafted from stainless steel for robustness, seamlessly transitions into the bolster for a harmonious design. The tang is complemented by an eye-catching brown oak handle, securely fixed with three stainless pins. A tasteful addition to this affordable Tsunehisa knife is the beautifully engraved kanji characters—a charming surprise.

    For those contemplating an entry into the universe of Japanese kitchen knives, this appealing Tsunehisa gyuto warrants strong consideration for a spot on their list.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Mono Steel, Roll Forged
  • Edge Grind: Even (see choil photo)
  • Steel: SK Carbon Steel
  • Finiish: Kasumi
  • Weight: 7.6 ounces/ 216g
  • Blade Length: 244 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm
  • Handle: Black Pakkawood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-sk-gyuto-240mm-133.png&&&0&&&||&&&||&&&||@@@ tssrstna16&&&TSO-N165&&&Tsunehisa SRS13 Stainless Nakiri 165mm&&&The Tsunehisa SRS13 Nakiri occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. The knife excells in push cutting, rocking, slicing and chopping. We swear you won't miss the tip!

    SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM 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. The blade face is adorned with some fine kanji characters engraved on the blade.

    The Tsunehisa SRS13 Nakiri is fairly average in terms of size and proportions. It measures 163mm at the edge and the blade height of 52mm allows for ample board-to-hand clearance. This nakiri is a really great all-around kitchen knife. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Laser Cut San Mai
  • Edge Length: 163mm
  • Blade Height: 52mm
  • Weight: 152g / 5.3oz
  • Spine Thickness: 1.9mm
  • Overall Length: 310mm
  • Edge Grind: Even (see choil photo)
  • Edge Steel: SRS13 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Engraving: Hand Engraved

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-nakiri-165mm-276.png&&&0&&&||&&&||&&&@@@ tssrstsa16&&&TSO-S165&&&Tsunehisa SRS13 Stainless Santoku 165mm&&&The Tsunehisa SRS13 Santoku occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. It earns its name, santoku, from the Japanese meaning “three virtues.” Those three virtues are different depending on who you talk to, but we like the knife’s ability to cut, slice, and chop. Your definition may vary!

    SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM 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. The blade face is adorned with some fine kanji characters engraved on the blade.

    The Tsunehisa SRS13 Santoku is fairly average in terms of size and proportions. It measures 167mm at the edge and the blade height of 46.5mm allows for ample board-to-hand clearance. This santoku knife is a really great all-around kitchen blade. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.

  • Maker: Tsunehisa
  • Location: Tosa, Japan
  • Construction: Laser Cut San Mai
  • Edge Length: 167mm
  • Blade Height: 46.5mm
  • Weight: 128g / 4.5oz
  • Spine Thickness: 2mm
  • Overall Length: 310mm
  • Edge Grind: Even (see choil photo)
  • Edge Steel: SRS13 Semi Stainless Steel
  • Cladding: Stainless Steel
  • Engraving: Laser Engraved&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-santoku-165mm-259.png&&&0&&&||&&&||&&&@@@ tsvghadagy18&&&TVG10-G180&&&Tsunehisa VG10 Hammered Damascus Gyuto 180mm&&&Tsunehisa VG10 Hammered Damascus Gyuto 180mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Edge Length: 185mm
  • Height: 43.5mm
  • Spine Thickness: 2mm
  • Weight: 4.5oz / 128g
  • Handle: Sandalwood, Oval
  • Ferrule: Black Pakkawood
  • Gapped Machi: Tokyo Style (see photos)

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-180mm-263.png&&&0&&&||&&&||&&&@@@ tsunehisa11&&&TVG10-G210&&&Tsunehisa VG10 Hammered Damascus Gyuto 210mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.

  • 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)
  • Edge Length: 218mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.0 mm
  • Handle: Sandalwood, Oval
  • Ferrule: Black Pakka Wood
  • Gapped Machi: Tokyo Style (see photo 4)

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-210mm-321.png&&&0&&&||&&&||&&&|kika21gy|@@@ tsvghadagy24&&&TVG10-G240&&&Tsunehisa VG10 Hammered Damascus Gyuto 240mm&&&Tsunehisa VG10 Hammered Damascus Gyuto 240mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.

    VG10 is quality stainless steel that offers a nice cutting edge, good edge retention in full stainless steel. It sharpens easily and is just an excellent all-around steel for kitchen knives.

    240mm gyutos are the most popular size for our knife enthusiast customers that want a knife that can do daily work. They're long enough for slicing tasks and tall enough with belly for both rocking a push cutting. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Handle: Sandalwood, Oval
  • Ferrule: Black Pakkawood
  • Gapped Machi: Tokyo Style
  • Weight: 6.1 oz (172 g)
  • Edge Length: 246 mm
  • Total Length: 399 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height at Heel: 50.5 mm
  • Photos by Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-240mm-268.png&&&0&&&||&&&||&&&||@@@ tsvghadana16&&&TVG10-N165&&&Tsunehisa VG10 Hammered Damascus Nakiri 165mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Edge Length: 162mm
  • Height: 45mm
  • Spine Thickness: 2mm
  • Weight: 5.1oz / 144g
  • Handle: Sandalwood, Oval
  • Ferrule: Black Pakkawood
  • Gapped Machi: Tokyo Style (see photos)

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-nakiri-165mm-261.png&&&0&&&||&&&||&&&@@@ tsvghadape15&&&TVG10-P150&&&Tsunehisa VG10 Hammered Damascus Petty 150mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Handle: Oval Sandalwood
  • Ferrule: Black Pakka Wood
  • Weight: 2.4 oz (70 g)
  • Edge Length: 154 mm
  • Total Length: 277 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-petty-150mm-262.png&&&0&&&||&&&||&&&@@@ tsvghadasa18&&&TVG10-S185&&&Tsunehisa VG10 Hammered Damascus Santoku 185mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. This santoku is the best seller in the line.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Edge Length: 185mm
  • Height: 45mm
  • Spine Thickness: 2mm
  • Weight: 4.7oz / 137g
  • Handle: Sandalwood, Oval
  • Ferrule: Black Pakkawood
  • Gapped Machi: Tokyo Style (see photos).&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-santoku-185mm-272.png&&&0&&&||&&&||&&&||@@@ tsunehisavg10&&&TVG10-S240&&&Tsunehisa VG10 Hammered Damascus Sujihiki 240mm&&&Tsunehisa VG10 Hammered Damascus Sujihiki 240mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: VG10 Stainless Steel
  • Edge Grind: Even
  • Finish: Hammered, Damascus
  • Edge Length: 245mm
  • Height: 37mm
  • Spine Thickness: 2mm
  • Weight: 4.8oz / 138g
  • Handle: Sandalwood, Oval
  • Ferrule: Black Pakkawood
  • Gapped Machi: Tokyo Style (see photo 4)

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-sujihiki-240mm-169.png&&&0&&&||&&&||&&&@@@ tsz18engy21&&&TZ18-G210&&&Tsunehisa Z18 Damascus Gyuto 210mm&&&Tsunehisa Z18 Damascus is a line of gorgeous-looking Damascus blades that are thin and light and paired to a lovely Japanese Enjyu wood, which comes from Pagoda tree. These beautiful knives, made by Tsunehisa are a pleasure to use and hold and edge well for good cutting performance and easy care.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: Z18 Stainless Steel
  • Edge Grind: Even
  • Finish: Damascus
  • Handle: Oak Octagonal (pictures are current, not the video)
  • Weight: 4.6 oz (132 g)
  • Edge Length: 214 mm
  • Total Length: 354 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height at Base: 46.8 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-damascus-gyuto-210mm-153.png&&&4&&&||&&&||&&&|kika21gy|@@@ tsz18ensa18&&&TZ18-S185&&&Tsunehisa Z18 Damascus Santoku 185mm&&&Tsunehisa Z18 Enjyu is a line of gorgeous-looking Damascus blades that are thin and light and paired with a lovely Japanese octagonal handle. These beautiful knives are a pleasure to use and hold an edge well for good cutting performance and easy care.

  • Brand: Tsunehisa
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: Z18 Stainless Steel
  • Edge Grind: Even
  • Finish: Damascus
  • Handle: Oak Octagonal
  • Weight: 4.8 oz (136 g)
  • Edge Length: 187 mm
  • Total Length: 328 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height at Base: 46.9 mm

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-damascus-santoku-185mm-154.png&&&0&&&||&&&||&&&@@@ tiwodoclst&&&ZZZ&&&Two Slot Cleaver Knife Stand &&&This Knife Stand is designed to hold your knife or cleaver in a compact and convenient stand that can sit on your counter for easy access. A CKTG exclusive! The knives are sold separately. The stand is made with Sapele wood as of 8/21/2023 and measures about 10.5" x 3.5" x 1.5". The first slot is about 3.3 mm, and the second slot is about 5 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. It also has feet on the bottom and a magnet embedded in the bottom to make the blades stick a little and not move around. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, the bone chopper or similar. This stand does NOT fit the Big Rhino or the Butcher's Knife. Of course, it will also accommodate a large bread knife or a gyuto. &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/two-slot-cleaver-knife-stand-127.png&&&5&&&||&&&||&&&@@@ ck2stknsh&&&CKTGGreen&&&Two Step Knife Sharpener Closeout Sale&&&Upgrade Your Blade with Our 2-Stage Knife Sharpener.

    Keep your knives razor-sharp with our compact and portable 2-stage knife sharpener. Perfect for camping enthusiasts, professional chefs, and sailors, this sharpener is designed to fit comfortably in the palm of your hand, making it an essential addition to your knife bag or toolbox.

    Featuring two sharpening stages – a tungsten carbide side for coarse sharpening and a fine ceramic side for polishing – this tool ensures your blades are always in top condition. Whether you're on the go or in a busy kitchen, our 2-stage sharpener offers quick and effortless touch-ups for your knives. Stay sharp, anywhere, anytime.

  • Tungsten bar side for quick edge grinding
  • Ceramic bars for a sharp finish edge
  • Set angle crossbars for easy pull-through
  • Non-slip rubber base on both sides
  • Key Chain attached
  • Texured grip for control
  • Bright green color for easy identification in your drawer&&&&&&9.95&&&4.95&&&https://s.turbifycdn.com/aah/chefknivestogo/two-step-knife-sharpener-closeout-sale-33.png&&&5&&&||&&&||&&&@@@ nastho&&&123StoneHolder&&&Universal Stone Holder &&&This Universal Stone Holder which is one of our most popular accessories sold for our sharpening products. The rails are easily and quickly adjustable. The rubber feet allow for a very sturdy base and raise the stone up about 7/8” to allow for better knuckle clearance while sharpening. It will hold any stone between 5 ˝” to 8 ˝” long.

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/universal-stone-holder-127.png&&&4.5&&&||&&&||&&&||@@@ wafrropin&&&Walnut-Pin&&&Walnut 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 walnut 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/walnut-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@ wejadeknro&&&ShibaRoll-Denim&&&West Japan Denim Knife Roll&&&We absolutely love finding new interesting stuff to add to our store, whether they’re knives, stones, or other kitchen accessories. It’s always so rewarding to introduce our customers to something unique or out of the ordinary.

    The same artisans that bought us those beautiful West Japan Carbon Steel Skillets have come up with a classic knife roll that is so perfectly balanced, sized, and well-made, that we had to add it to our inventory.

    This knife roll has six pockets to securely hold your knives and can accommodate a knife 19 inches in length. That is a long blade and it makes this roll particularly versatile. The quality of the denim is of the highest standards and the simple and elegant design is pure Japan!

    Laid out flat the bag measures 24.5" x 19.5".&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-denim-knife-roll-123.png&&&0&&&||&&&||&&&@@@ wejafisc&&&WJFS&&&West Japan Fish Scaler Closeout&&&Closeout sale! Save $40. WEST JAPAN VG10 FISH SCALER. This is a new item developed by Shibata san. The fish scaler has a square shape and each side is sharpened to easily scale whole fish. Made with high-quality stainless steel for long-lasting use.

    &&&&&&119.95&&&79.95&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-fish-scaler-closeout-89.png&&&0&&&||&&&||&&&@@@ shibataskillet&&&ShibaSkillet&&&West Japan Tools Carbon Steel Skillet 30cm&&&While carbon pans and skillets have been around for centuries, they have not been so popular recently as people moved to stainless and non-stick pans. But recently these age-old throwbacks have entered a renaissance period as home cooks move to more classic ways of preparing and cooking food.

    While there is a bit of skill required to get these pans up to speed, once there they can beat pretty much any other material as far as toughness, ease of cleaning, and general versatility. Once seasoned you will be amazed at how non-stick these pans are. Eggs slide around as if on ice! The hardest crust can be wiped away with a kitchen paper towel!

    The West Japan Tools Carbon Steel Skillet is a very lovely variety based on a classic French skillet. What makes it unusual is the fact that it is made in a press but is then machined on the inner sides to reduce weight while retaining a heavy bottom. The handle is a work of sculptural art, as is the whole design.

    These are true artisan quality items made in very limited number by a leading Japanese blacksmith. We have never seen anything quite like them or remotely as beautiful. A true collector's heirloom item.

  • Brand: West Japan Tools
  • Designer: Takayuki Shibata
  • Location: Fukuyama City, Japan
  • Bottom Thickness: 3 mm
  • Side Wall Thickness: 1.5 mm
  • Top Diameter: 30 cm
  • Bottom Diameter: 24 cm
  • Weight: 1.7 kg&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-steel-skillet-30cm-102.png&&&5&&&||&&&||&&&@@@ wokynopad6x4&&&Large-Pad&&&Wooden Kyougi Note Pad 6" x 4" Sale&&&Kyougi Note Pads are a traditional craft in Japan and are made by thin-shaving a block of wood for use as a paper replacement for notes or traditionally to wrap small food treats. The wood is sustainably harvested from managed forests in Japan and supports local craftspeople.

  • Materials: Japanese red pine
  • Dimensions:
  • Small: 6” H x 4” W
  • Medium: 6” H x 4” W
  • Pages: Small: Approx. 40; Medium and Large: Approx. 50
  • Care: Keep in a cool, dry place. Pages may warp slightly if exposed to humidity.
  • Made in Japan
  • Cover and backing embossed with Chefknivestogo&&&&&&15.95&&&9.95&&&https://s.turbifycdn.com/aah/chefknivestogo/wooden-kyougi-note-pad-6-x-4-sale-23.png&&&5&&&||&&&||&&&@@@ wokynopa&&&Wood-Pads&&&Wooden Kyougi Note Pads 4" x 3" Sale&&&Kyougi Note Pads are a traditional craft in Japan and are made by thin-shaving a block of wood into many slices for use as paper for notes or traditionally to wrap small food treats. The wood is sustainably harvested from managed forests in Japan and supports local craftspeople.

  • Materials: Japanese red pine
  • Dimensions: 4” H x 3” W
  • Pages: Approx. 50
  • Care: Keep in a cool, dry place. Pages may warp slightly if exposed to humidity.
  • Made in Japan
  • Cover and backing embossed with Chefknivestogo&&&&&&11.5&&&7.95&&&https://s.turbifycdn.com/aah/chefknivestogo/wooden-kyougi-note-pads-4-x-3-sale-23.png&&&0&&&||&&&||&&&@@@ woodenspoon9&&&WOODEN-SPOON&&&Wooden Spoon 9"&&&Our Nanmu wood spoon is coated in a food-safe, eco-friendly lacquer. This barrier not only enhances the wood's natural beauty but also provides stain resistance for a lasting, pristine look. Featherlight at just 10 grams (0.3 ounces) and perfectly sized at nearly 9 inches, it's the ideal companion for your morning oatmeal ritual. Embrace a touch of sustainable elegance at your breakfast table.&&&&&&2.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/wooden-spoon-9-99.png&&&5&&&||&&&||&&&@@@ xin30gu18&&&XC103&&&Xin 304Cu Gyuto 180mm&&&The knife you find here is from Xin Cutlery and is made and manufactured in Guandong, China.

    The 304Cu knife is clad with two types of steel. The first is a powdered tool steel and the other is 304Cu steel. The 304Cu steel is mainly 304 stainless steel including 4%-5% of copper added. The powder alloy mainly contains Ca-0.4%, Cr-16%, Ni-0.5%, Co-0.1%. The two sheets of steel are clad together under the high heat of 1700 degrees. This technology is called plasma electrofusion and it was developed exclusively by this factory. The result is a high-hardness cutting edge with some antibacterial properties due to the copper added to the steel.

    During our home-use tests the knife cuts well, holds an edge well, and the handle is top quality. It has an innovative twist design which feels good in the hand and looks great.

  • Maker: Xin Cutlery
  • Location: Guandong, China
  • Construction: San Mai, Stamped
  • Steel: 304Cu Stainless Steel
  • HRC: 62
  • Edge Grind: Even 50/50
  • Blade Length: 175mm
  • Blade Height: 45mm
  • Weight: 172g / 6.1oz
  • Handle: Octagonal with a twist using Micarta

    &&&&&&64.95&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/xin-304cu-gyuto-180mm-40.png&&&0&&&||&&&||&&&@@@ yaashabu17&&&YAS-HE-B170&&&Yahiko AS Kuro Tsuchime Bunka 175mm&&&Yahiko AS Kuro Tsuchime Bunka 175mm. These knives are made with top of the line, Aogami Super Steel and come with a nice kurouchi (black), tsuchime (hammered) finish along with upgraded sakura (cherry wood) octagonal handles.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.1 oz (118 g)
  • Edge Length: 175 mm
  • Total Length: 325 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 43 mm
  • HRC: 63+-

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-bunka-175mm-13.png&&&0&&&||&&&||&&&@@@ yaaskutsgy18&&&YAS-HE-G180&&&Yahiko AS Kuro Tsuchime Gyuto 180mm&&&The Yahiko AS Kuro Tsuchime Gyuto combines exceptional craftsmanship with premium materials to deliver a stunning and high-performing knife. Crafted in Tosa, Japan, this gyuto features Aogami Super Steel (AS) at its core, renowned for its sharpness, edge retention, and ease of sharpening.

    The blade boasts a striking kurouchi (black) and tsuchime (hammered) finish, providing both aesthetic appeal and functional benefits, such as reduced food stickage. The handle is upgraded with an octagonal sakura (cherry wood) design and a black pakka wood ferrule for a perfect balance of elegance and comfort.

  • Brand: Yahiko
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.4 oz (126 g)
  • Edge Length: 188 mm
  • Total Length: 341 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 44 mm
  • HRC: 63+-&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-180mm-48.png&&&0&&&||&&&||&&&@@@ yaaskutsgy21&&&YAS-HE-G210&&&Yahiko AS Kuro Tsuchime Gyuto 210mm &&&Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Gyuto. This 210mm gyuto is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.

    The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.

    This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.

    A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.

    Specifications
  • Brand: Yahiko
  • Blacksmith Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super (AS)
  • Cladding: Stainless
  • Finish: Kurouchi (black), Tsuchime (hammered)
  • Edge Grind: Even 50/50
  • Handle: Cherry Wood, Octagonal
  • Ferrule: Black Pakka Wood
  • Hardness: 63± HRC
  • Edge Length: 217mm
  • Overall Length: 370mm
  • Blade Height at Heel: 46mm
  • Spine Thickness at Heel: 2mm
  • Weight: 4.7 oz (134g)&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-210mm-51.png&&&0&&&||&&&||&&&|kika21gy|@@@ yaaskutski21&&&YAS-HE-K210&&&Yahiko AS Kuro Tsuchime Kiritsuke 210mm&&&Yahiko AS Kuro Tsuchime. These knives are made with top of the line, Aogami Super Steel and come with a nice kurouchi (black), tsuchime (hammered) finish along with upgraded sakura (cherry wood) octagonal handles.

  • Brand: Yahiko
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 5.2oz /148g
  • Blade Length: 215mm
  • Overall Length: 370mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 45mm
  • HRC: 63+-&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-kiritsuke-210mm-290.png&&&0&&&||&&&||&&&@@@ yaaskutssa16&&&YAS-HE-S165&&&Yahiko AS Kuro Tsuchime Santoku 165mm&&&Yahiko AS Kuro Tsuchime Santoku 165mm. These knives are made with top of the line, Aogami Super Steel and come with a nice kurouchi (black), tsuchime (hammered) finish along with upgraded sakura (cherry wood) octagonal handles.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Cherry Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (132 g)
  • Edge Length: 168 mm
  • Total Length: 304 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 46 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-santoku-165mm-264.png&&&0&&&||&&&||&&&||@@@ yagisahaenbu&&&YA-G3-BK175&&&Yahiko Ginsan Nashiji Hand Engraved Bunka 175mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 4.2 oz (120 g)
  • Edge Length: 176 mm (6.92 in)
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 42.9 mm (1.68 in)
  • HRC: 61-62&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-bunka-175mm-150.png&&&5&&&||&&&||&&&@@@ yaginahaengy&&&YA-G3-G180&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 180mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakka Wood
  • HRC: 61-62
  • Weight: 4.0 oz (112 g)
  • Blade Length: 186 mm
  • Overall Length: 339 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height at Heel: 43.6 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-180mm-242.png&&&5&&&||&&&||&&&@@@ yagisahaen1&&&YA-G3-G210&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 210mm&&&A great knife is defined by several factors, including the steel quality, edge grinds, comfortable handles, good fit and finish, and attractive packaging. Our latest product line excels in all of these areas, making it stand out from the average knives in the market.

    Crafted from high-quality Ginsan stainless steel, our knives offer exceptional performance and durability. The finish, known as nashiji or "pear skin," gives the knife a unique and eye-catching appearance. Our photos speak for themselves - this knife is truly stunning.

    But it's not just the appearance that sets our knives apart. We pay attention to every detail, from the hand-engraved designs by our skilled artisan, Akane san, to the beautiful calligraphy on the Yahiko logo on the box. The result is a knife that not only performs exceptionally but also looks and feels like a work of art.

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 4.8 oz (138 g)
  • Blade Length: 215 mm (8.5 in)
  • Total Length: 372 mm (14.5 in)
  • Spine Thickness at Base: 2.0 mm (0.128 in)
  • Blade Height: 46.1 mm (1.82 in)
  • HRC: 61-62&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-210mm-185.png&&&5&&&||&&&||&&&@@@ yagisahaengy&&&YA-G3-G240&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm. There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives! The blade guard is the best fit for a blade protector. Our sayas don't fit well.

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 5.7 oz (162 g)
  • Blade Length: 247 mm (9.72 in)
  • Total Length: 409 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 48.5 mm
  • HRC: 61-62&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-240mm-147.png&&&4.5&&&||&&&||&&&@@@ yaginahaenki1&&&YA-G3-K210&&&Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 210mm&&&This product line of knives is truly exceptional, thanks to a number of features that set it apart from other knives. With a focus on steel quality, edge grinds, comfortable handles, good fit and finish, and beautiful packaging, these knives are designed to exceed expectations. Made with high quality Ginsan stainless steel and finished with a stunning nashiji texture, these knives are sure to impress. Each knife is hand engraved by our talented artist Akane, who also created the exquisite calligraphy featured on the Yahiko logo box. We take great pride in this knife line and are confident that you will love it as much as we do.

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 5 oz (142 g)
  • Blade Length: 214 mm (8.5 in)
  • Total Length: 372 mm (14.5 in)
  • Spine Thickness at Base: 2.0 mm (0.128 in)
  • Blade Height: 45 mm (1.75 in)
  • HRC: 61-62&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-210mm-210.png&&&5&&&||&&&||&&&@@@ yaginahaenki&&&YA-G3-K240&&&Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakka Wood
  • HRC: 61-62
  • Weight: 6.0 oz (172 g)
  • Edge Length: 245 mm
  • Total Length: 408 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height at Heel: 47.9 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-240mm-220.png&&&0&&&||&&&||&&&@@@ yagisahaenna&&&YA-G3-NK165&&&Yahiko Ginsan Nashiji Hand Engraved Nakiri 165mm &&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane, who you see pictured, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 5.4oz (155g)
  • Edge Length: 163mm (6.41in)
  • Blade Height: 51.34mm (2.02in)
  • Spine Thickness: 1.96mm
  • HRC: 61-62&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-nakiri-165mm-183.png&&&5&&&||&&&||&&&@@@ yaginahaenpe&&&YA-G3-P135&&&Yahiko Ginsan Nashiji Hand Engraved Petty 135mm&&&When it comes to distinguishing a good knife from an average one, a few factors come into play such as the quality of the steel, the precision of the edge grind, the comfort of the handle, a perfect fit and finish, and appealing packaging. This Yahiko line of knives excels in all of these aspects, making it a cut above the rest. Crafted from high-grade Ginsan stainless steel, known for its durability and performance, the knife boasts a stunning nashiji finish resembling pear skin, as evident from the pictures. Every detail has been meticulously taken care of, including the exquisite hand-engraving by Akane, as well as the beautiful calligraphy of the Yahiko logo on the packaging. We're delighted to present these exceptional knives to you!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 2 oz (62 g)
  • Blade Length: 141 mm
  • Total Length: 279 mm
  • Spine Thickness: 2 mm
  • Blade Height: 28 mm
  • HRC: 61-62&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-135mm-181.png&&&5&&&||&&&||&&&@@@ preorpe15&&&YA-G3-P150&&&Yahiko Ginsan Nashiji Hand Engraved Petty 150mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 2.6 oz (74 g)
  • Blade Length: 155 mm
  • Total Length: 297 mm
  • Spine Thickness: 1.9 mm
  • Blade Height: 29.4 mm
  • HRC: 61-62&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-150mm-186.png&&&0&&&||&&&||&&&@@@ yagihaenpe80&&&YA-G3-P80&&&Yahiko Ginsan Nashiji Hand Engraved Petty 80mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 1.8 oz (50 g)
  • Blade Length: 85 mm
  • Total Length: 222 mm
  • Spine Thickness: 1.9 mm
  • Blade Height: 23 mm
  • HRC: 61-62&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-80mm-121.png&&&0&&&||&&&||&&&@@@ yagisahaensa&&&YA-G3-SAN165&&&Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 4.4 oz (125 g)
  • Edge Length: 169 mm (6.65 in)
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 47.4 mm (1.86 in)
  • HRC: 61-62&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-santoku-165mm-192.png&&&5&&&||&&&||&&&@@@ yaginahaensu&&&YA-G3-S240&&&Yahiko Ginsan Nashiji Hand Engraved Sujihiki 240mm&&&To differentiate between a good and an average knife, several factors play a crucial role, such as steel quality, edge precision, handle comfort, impeccable fit and finish, and attractive packaging. The Yahiko line of knives surpasses all of these criteria, setting it apart from the competition. The knife is made of top-tier Ginsan stainless steel, renowned for its longevity and performance, and features an eye-catching nashiji finish resembling pear skin, which is apparent from the photos. Each detail has been meticulously tended to, from the superb hand-engraving by Akane to the elegant calligraphy of the Yahiko logo on the packaging. We're excited to offer these exceptional knives to you!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 4 oz (116 g)
  • Edge Length: 245 mm (10.8 in)
  • Total Length: 400 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 35 mm
  • HRC: 61-62&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-240mm-188.png&&&5&&&||&&&||&&&@@@ yagihaensu27&&&YA-G3-S270&&&Yahiko Ginsan Nashiji Hand Engraved Sujihiki 270mm&&&Yahiko Ginsan Hand Engraved Sujihiki 270mm. There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san hand-engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!

  • Knife Line: Yahiko
  • Construction: Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • Finish: Nashiji
  • Edge Grind: Even - 50/50
  • Engraving: Hand Engraved by Akane
  • Handle: Octagonal Sakura (Cherry Wood)
  • Ferrule: Pakkawood
  • Weight: 5oz (142 g)
  • Blade Length: 275 mm (10.8 in)
  • Total Length: 435 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 38 mm
  • HRC: 61-62&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-270mm-113.png&&&5&&&||&&&||&&&@@@ yamihasubu16&&&MA-305S&&&Yahiko Mirror Hammered SUS44OC Bunka 170mm&&&Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Bunka.

    Unleash your culinary creativity with the versatile 170mm bunka knife. Known for its distinctive angled tip, this knife is perfect for precision tasks like intricate slicing, dicing, and mincing. Its razor-sharp edge and durable construction make it a must-have for any kitchen.

    Unlike traditional nakiri knives, the bunka knife offers enhanced versatility, making it ideal for vegetables and proteins. The ergonomic handle ensures a comfortable grip, while the balanced design gives you complete control for effortless performance.

    Elevate your cooking experience with the 170mm bunka knife—designed for chefs who demand both precision and style.

  • Maker: Yahiko
  • Location: Tosa, Japan
  • Edge Steel: SUS440C Stainless Steel
  • Cladding: Stainless, Mirror, Hammered
  • Edge Grind: Double Bevel, Even Grind
  • Weight: 4.4 oz (124 g)
  • Edge Length: 175 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-bunka-170mm-32.png&&&0&&&||&&&||&&&||@@@ yamihasugy18&&&MA-306S&&&Yahiko Mirror Hammered SUS44OC Gyuto 180mm&&&Upgrade your kitchen with the Yahiko Mirror Hammered SUS440C Gyuto, a masterfully crafted knife designed for chefs and home cooks who demand both precision and elegance.

    Engineered for versatility, this general-purpose gyuto excels at intricate slicing, dicing, and mincing. Its razor-sharp SUS440C stainless steel edge ensures long-lasting sharpness, while the mirror-hammered finish enhances both performance and aesthetics.

    Designed with perfect balance and control, its ergonomic octagonal handle provides a comfortable, secure grip, making every cut smooth and effortless. Whether you're working with vegetables or proteins, this 180mm gyuto offers the precision you need to elevate your cooking experience.

  • Maker: Yahiko
  • Location: Tosa, Japan
  • Edge Steel: SUS440C Stainless Steel
  • Cladding: Stainless, Mirror, Hammered
  • Edge Grind: Double Bevel, Even Grind
  • Weight: 4.4 oz (126 g)
  • Edge Length: 185 mm
  • Total Length: 327 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-180mm-48.png&&&0&&&||&&&||&&&@@@ yamihasugy21&&&MA-307S&&&Yahiko Mirror Hammered SUS44OC Gyuto 210mm&&&Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Gyuto 210mm. This gyuto is made with tough stainless steel and has a nice finish on the blade so it looks as nice as it cuts.

  • Maker: Yahiko
  • Location: Tosa, Japan
  • Edge Steel: SUS440C Stainless Steel
  • Cladding: Stainless, Mirror, Hammered
  • Edge Grind: Double Bevel, Even Grind
  • Weight: 5.2 oz (148 g)
  • Edge Length: 217 mm
  • Total Length: 365 mm
  • Spine Thickness: 2 mm
  • Blade Height: 46 mm
  • Handle: Sandalwood Octagonal
  • Ferrule: Black Pakka Wood&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-210mm-52.png&&&0&&&||&&&||&&&|kika21gy|@@@ yamihasuna16&&&MA-304S&&&Yahiko Mirror Hammered SUS44OC Nakiri 165mm&&&Elevate your culinary experience with the Yahiko Mirror Hammered SUS44OC Stainless Nakiri.

    Discover the perfect blend of tradition and innovation with our new nakiri knife. Designed for versatility and precision, this knife excels in slicing, dicing, and mincing, making it your ultimate kitchen companion.

    Crafted from premium materials, this nakiri offers exceptional durability and edge retention. Whether you're a seasoned chef or a passionate home cook, this knife's ergonomic handle and balanced design promise comfort and control in every slice.

    Upgrade your kitchen arsenal today, where precision meets artistry.

  • Maker: Yahiko
  • Location: Tosa, Japan
  • Edge Steel: SUS440C Stainless Steel
  • Cladding: Stainless, Mirror, Hammered
  • Edge Grind: Double Bevel, Even Grind
  • Weight: 5.7 oz (160 g)
  • Edge Length: 166 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-nakiri-165mm-68.png&&&0&&&||&&&||&&&@@@ yasmfl&&&Yahiko-Flipper&&&Yahiko Small Flipper&&&Yahiko Stainless grill flipper. This piece is made in Japan and has a nice kanji label with a wood handle and a nice finish. Easily fits in a knife bag or in your home utensil drawer. Measures 11" from the end of the handle to the tip of the blade. the usable flat part of the blade is approximately 4.5 inches x 2" wide. Weighs 3oz or 86g. &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-small-flipper-124.png&&&0&&&||&&&||&&&@@@ yahikosticker&&&YahikoSticker&&&Yahiko Sticker&&&Yahiko is one of our brands and I thought it would be nice to have a calligraphy kanji made for it. The art was done by Akane. The sticker is 2" x 2.5".&&&&&&0.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-sticker-85.png&&&0&&&||&&&||&&&||@@@ yasttr&&&StoneTray&&&Yahiko Stone Tray Sale&&&Yahiko Stone Tray is our favorite stone holder for sharpening. Made from pliable latex, the stone tray holds your stone in place so you can enjoy sharpening without getting your counter wet. No more adjusting screws on holders. It's quick and easy. The interior measures 285mm long by 115mm wide. Or in inches 11.25" x 4.5". These dimensions don't include the lip that runs around the pond. We did this tray in grey to match the swarf from your stones. Stone pond only. The stone is sold separately.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-stone-tray-sale-5.png&&&5&&&||&&&||&&&@@@ yavgdawagy24&&&YD-G240&&&Yahiko VG-10 Damascus Gyuto 240mm&&&Yahiko is the name of a mountain near Sanjo, Japan, where these knives are made. It renowned for the beautiful Shinto shrine located at its base. When we conceived the brand, we assigned several leading blacksmiths from the region the task of making a range of knives using a variety of steels that each smith likes to work with.

    This blade is made with VG-10 stainless steel, which is a highly regarded stainless alloy used by many top knife manufacturers. This steel provides good corrosion and wear resistance while retaining the ability to produce a very sharp edge. The VG-10 core is clad with stainless damascus for great looks and excellent performance. The Yahiko gyuto is a perfect choice for first-time Japanese knife buyers who are intimidated by the maintenance regime required by high carbon steel blades. The edge of these knives is a symmetrical 50/50, so this gyuto works equally well for a right- or left-handed user. The knife is finished with a nice wenge octagonal handle with a black fuffalo horn ferrule.

    The fit and finish of the blade and handle are of a high standard, equally matched by the excellent performance the knife is capable of. This is a knife that represents a high point in the price performance curve and one we highly recommend.

  • Brand: Yahiko
  • Location: Sanjo, Japan
  • Construction: San Mai
  • Type: Gyuto
  • Steel: VG-10 Stainless
  • HRC: 60
  • Edge Grind: Even (see choil photo)
  • Weight: 6.2 oz (176 g)
  • Blade Length: 240 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 50.6 mm
  • Handle: Wenge Octagonal (photos are current)
  • Ferrule: Black Buffalo Horn&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg-10-damascus-gyuto-240mm-151.png&&&0&&&||&&&||&&&||@@@ yavggy21ro&&&YVG-G210&&&Yahiko VG-10 Gyuto 210mm &&&Tojiro makes these excellent knives for us using our Yahiko brand name. The 210mm gyuto is the ideal size for most customers as an everyday knife. This all-around knife can deal with both larger ingredients as well as small items and intricate cutting and slicing techniques.

    Yahiko knives are made in Sanjo City, Japan, to our specifications using a variety of steels. The 210mm gyuto featured here is stamped from VG-10 stainless steel, which has been heat treated to 60 Rockwell. The cladding is a very attractive stainless damascus.

    VG10 is a highly regarded stainless alloy used by many top knife manufacturers. This steel offers good corrosion and wear resistance while still retaining the ability to produce a sharp edge. The edge bevel is 50/50, so this gyuto works equally well for a right- or left-handed user. It is a good choice for first-time Japanese knife buyers intimidated by high-carbon steel. It is also competitively priced for those looking to enter this specialized field.

    This is one of our top recommendations in the entry-level Japanese knife arena. This knife comes with a great-looking wenge octagonal handle with buffalo horn ferrule.

  • Brand: Yahiko
  • Location: Sanjo, Japan
  • Construction: Roll Forged, San Mai
  • Type: Gyuto
  • Steel: VG-10 Stainless
  • HRC: 60
  • Edge Length: 210mm
  • Blade Height: 45mm
  • Edge Grind: Even
  • Weight: 5.3oz
  • Spine Thickness: 2.1mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn &&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg-10-gyuto-210mm-200.png&&&5&&&||&&&@@@ yavgdacugy215&&&YD-G210&&&Yahiko VG10 Damascus Gyuto 210mm&&&The Yahiko Damascus Gyuto is a high-quality kitchen knife that offers both beauty and performance. The VG10 stainless steel used in the blade is known for its excellent edge retention, durability, and resistance to corrosion. The Damascus cladding adds to the knife's aesthetic appeal while also providing additional strength and durability to the blade.

    The black urushi finished oak handle is not only visually appealing but also provides a comfortable and secure grip during use. The handle's finish helps protect it from water damage and other wear and tear, ensuring the knife's longevity.

    Overall, the Yahiko Damascus Gyuto is a great investment for anyone looking for a high-quality kitchen knife that is both beautiful and functional. At its reasonable price point, it offers a great value for the quality of craftsmanship and materials used.

  • Brand: Yahiko
  • Location: Sanjo, Japan
  • Construction: Roll Forged, San Mai
  • Type: Gyuto
  • Steel: VG-10 Stainless
  • HRC: 60 <
  • Edge Grind: Even
  • Weight: 5.0 oz (142 g)
  • Blade Length: 215 mm
  • Overall Length: 355 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 45 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-gyuto-210mm-239.png&&&0&&&||&&&||&&&||@@@ yavgdape13&&&Yahiko-P130-Wenge&&&Yahiko VG10 Damascus Petty 130mm&&&Yahiko VG10 Damascus Petty 130mm. For home cooks or professional chefs, the Yahiko Damascus petty is a versatile, high-quality kitchen knife made with VG10 Stainless steel that has beautiful Damascus cladding on the blade. This particular kitchen knife is a special offering: it uses a wenge octagonal handle and buffalo horn ferrule.

  • Brand: Yahiko
  • Location: Sanjo City, Japan
  • Construction: Stamped, San Mai
  • Type: Petty
  • Steel: VG-10 Stainless
  • HRC: 60
  • Edge Grind: Even
  • Weight: 2.0 (56 g)
  • Edge Length: 131 mm
  • Total Length: 260 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 28.1 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn

    &&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-petty-130mm-252.png&&&0&&&||&&&||&&&@@@ yavgdape13bo&&&C15&&&Yahiko VG10 Gyuto 210mm Custom&&&Introducing the Yahiko custom gyuto - a versatile everyday knife! The 210mm size caters to most customers and handles both large and small ingredients with ease, allowing for intricate cutting and slicing techniques.

    Crafted in Sanjo City, Japan, Yahiko knives are made to our specifications using various steels. The 210mm gyuto showcased here is crafted from VG-10 stainless steel, heat treated to 60 Rockwell, with an attractive stainless damascus cladding.

    VG10 is a highly respected stainless alloy favored by top knife manufacturers. It offers excellent corrosion and wear resistance while maintaining a sharp edge. With a 50/50 edge bevel, this gyuto suits both right- and left-handed users. It's an ideal choice for first-time buyers who prefer stainless steel and competitively priced for those entering the realm of Japanese knives.

    This knife is a top recommendation for entry-level Japanese knives. It features a visually appealing custom handle crafted from 4,000 year old bog oak in an oval shape.

  • Brand: Yahiko
  • Location: Sanjo, Japan
  • Construction: Roll Forged, San Mai
  • Type: Gyuto
  • Steel: VG-10 Stainless
  • HRC: 60
  • Edge Length: 210mm
  • Blade Height: 45mm
  • Edge Grind: Even
  • Weight: 5.1oz /146 g
  • Spine Thickness: 2mm
  • Handle: Custom Stabilized Octagonal&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-gyuto-210mm-custom-518.png&&&0&&&||&&&||&&&|kika21gy|@@@ ya24gywa&&&YVG-G240&&&Yahiko VG10 Gyuto 240mm&&&You've just stumbled upon what will certainly be our best-selling wa gyuto on the site. The Yahiko 240mm wa gyuto is made with good quality VG-10 stainless steel that is heat-treated to 60 Rockwell. It sharpens very well and holds its edge. It also comes with a wenge octagonal handle with buffalo horn ferrule. Yahiko is the name of a mountain in western Japan where this blade is made exclusively for CKTG.

  • Brand: Yahiko
  • Location: Sanjo, Japan
  • Construction: San Mai
  • Type: Gyuto
  • Steel: VG-10 Stainless
  • HRC: 60
  • Edge Grind: Even (see choil photo)
  • Weight: 6.4 oz (182g)
  • Blade Length: 239 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 50 mm
  • Handle: Wenge Octagonal Handle&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-gyuto-240mm-178.png&&&5&&&||&&&||&&&||@@@ yabl2dagy21&&&KJ-ADM-210GY&&&Yamashin Blue #2 Damascus Gyuto 210mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Damascus Migaki
  • Cladding: Damascus Reactive
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.8 oz (166 g)
  • Edge Length: 213 mm
  • Total Length: 359 mm
  • Spine Thickness at Heel: 4.6 mm
  • Blade Height at Heel: 44.0 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-210mm-108.png&&&0&&&||&&&||&&&@@@ yabl2dagy24&&&KJ-ADM-240GY&&&Yamashin Blue #2 Damascus Gyuto 240mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Damascus Migaki
  • Cladding: Damascus, Reactive
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 6.7 oz (190 g)
  • Edge Length: 246 mm
  • Total Length: 390 mm
  • Spine Thickness at Heel: 4.6 mm
  • Blade Height at Heel: 45.7 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-240mm-90.png&&&0&&&||&&&||&&&@@@ yabl2dana16&&&KJ-ADM-165NA&&&Yamashin Blue #2 Damascus Nakiri 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing nakiri.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Damascus Migaki
  • Cladding: Damascus Reactive
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.2 oz (148 g)
  • Edge Length: 163 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 3.8 mm
  • Blade Height at Heel: 53.3 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-nakiri-165mm-99.png&&&0&&&||&&&||&&&@@@ yabl2dape13&&&KJ-ADM-135PT&&&Yamashin Blue #2 Damascus Petty 135mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Damascus Migaki
  • Cladding: Damascus, Reactive
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.0 oz (86 g)
  • Edge Length: 138 mm
  • Total Length: 264 mm
  • Spine Thickness at Heel: 4.7 mm
  • Blade Height at Heel: 28.4 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-petty-135mm-90.png&&&0&&&||&&&||&&&@@@ yabl2dasa16&&&KJ-ADM-165SA&&&Yamashin Blue #2 Damascus Santoku 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Damascus Migaki
  • Cladding: Damascus Reactive
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.9 oz (138 g)
  • Edge Length: 168 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 4.4 mm
  • Blade Height at Heel: 44.7 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-santoku-165mm-68.png&&&0&&&||&&&||&&&@@@ yabl2bu161&&&KAKI-AOM-165BU&&&Yamashin Blue #2 Kasumi Bunka 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing bunka.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Kasumi (Polished)
  • Laquer Coating
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.1 oz (118 g)
  • Edge Length: 169 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 44 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@ yawh1fu18&&&KAKI-AOM-210GY&&&Yamashin Blue #2 Kasumi Gyuto 210mm&&&Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.

    This is a nicely proportioned blade, and with a height at the heel of about 47.5 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi
  • Weight: 6.9 oz (194 g)
  • Edge Length: 214 mm
  • Total Length: 364 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 47.5 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-gyuto-210mm-29.png&&&5&&&||&&&||&&&@@@ yabl2gy24&&&KAKI-AOM-240GY&&&Yamashin Blue #2 Kasumi Gyuto 240mm&&&Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.

    This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi
  • Weight: 9.0 oz (256 g)
  • Edge Length: 240 mm
  • Total Length: 393 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 52 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-gyuto-240mm-29.png&&&4&&&||&&&||&&&@@@ yabl2kobo121&&&KAKI-AOM-120KB&&&Yamashin Blue #2 Kasumi Ko Bocho 120mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi (Polished)
  • Laquer Coating
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 2.8 oz (80 g)
  • Edge Length: 124 mm
  • Total Length: 250 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 39 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-ko-bocho-120mm-90.png&&&0&&&||&&&||&&&@@@ yabl2na161&&&KAKI-AOM-165NA&&&Yamashin Blue #2 Kasumi Nakiri 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing nakiri.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi (Polished)
  • Laquer Coating
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.9 oz (166 g)
  • Edge Length: 162 mm
  • Total Length: 312 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 54 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-nakiri-165mm-39.png&&&0&&&||&&&||&&&@@@ yabl2pe151&&&KAKI-AOM-150PT&&&Yamashin Blue #2 Kasumi Petty 150mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Finish: Kasumi (Polished)
  • Laquer Coating
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.0 oz (86 g)
  • Edge Length: 154 mm
  • Total Length: 277 mm
  • Spine Thickness at Heel: 4 mm
  • Blade Height: 33 mm&&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-petty-150mm-90.png&&&0&&&||&&&||&&&@@@ yabl2fu18&&&KAKI-AOM-165SA&&&Yamashin Blue #2 Kasumi Santoku 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.

    The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi (Polished)
  • Laquer Coating
  • Weight: 5.6 oz (158 g)
  • Edge Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 48 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-santoku-165mm-29.png&&&0&&&||&&&||&&&@@@ yabl2ha18&&&KAKI-180HA-C&&&Yamashin Blue #2 Kurouchi Bunka 180mm&&&The blacksmith at Yamashin utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing hakata. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all carbon steel construction and will patina with normal use.

    This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Weight: 6.4 oz (180 g)
  • Edge Length: 180 mm
  • Total Length: 313 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 50 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Red Sandalwood
  • Ferrule: Colored Pakka Wood
  • Photos by Gustavo Bermudez&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-bunka-180mm-29.png&&&0&&&||&&&||&&&@@@ yabl2gy21&&&KAKI-210GY-C&&&Yamashin Blue #2 Kurouchi Gyuto 210mm&&&The blacksmith at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all-carbon steel construction and will patina with normal use.

    This is a nicely proportioned blade. It is not a super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Weight: 6.1 oz (172 g)
  • Edge Length: 215 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 47 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Red Sandalwood
  • Ferrule: Colored Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-gyuto-210mm-55.png&&&4&&&||&&&||&&&@@@ yabl2ho&&&KAKI-150HS-C&&&Yamashin Blue #2 Kurouchi Honesuki 150mm&&&Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based upon your needs and likes. These are stout and stiff blades that have a really nice geometry and feature a well-made distal taper from the heel to the fine tip. While honesuki knives are very robust knives, note that they are intended to cut through the joints of a bird, not cleave through the bone.

    Considering the very low price point, this knife is well made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and together with the good looking kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for protracted uses.

    We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Weight: 3.6 oz (102 g)
  • Edge Length: 155 mm
  • Blade Height: 35 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Red Sandalwood
  • Ferrule: Colored Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-honesuki-150mm-28.png&&&5&&&||&&&||&&&@@@ yabl2kobo12&&&KAKI-120KB-C&&&Yamashin Blue #2 Kurouchi Ko Bocho 120mm&&&Yamashin Blue #2 Kobocho 120mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer blue-paper steel blade (blue #2) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives. We recently upgraded these knives with a very nice walnut handle.

  • Blacksmith: Kaki san
  • Location: Tosa, Japan
  • Edge Steel: Blue #2
  • Edge Grind: Even
  • Cladding: Soft Iron
  • Weight: 2.8 oz (80 g)
  • Edge Length: 123 mm
  • Total length: 245 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 40 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-ko-bocho-120mm-67.png&&&5&&&||&&&||&&&@@@ yabl2pe15&&&KAKI-150PT-C&&&Yamashin Blue #2 Kurouchi Petty 150mm&&&Yamashin makes knives for a wide audience of home and professional users and they are some of the most traditional Japanese kitchen knives we carry. Yamashin knives are very simple blades and due to this simplicity are available at a really keen price. This knife is made from Blue #2 high carbon steel with a soft iron cladding. The cladding retains the blacksmith's carbon scale, which is known as a kurouchi finish. This adds a level of protection to the reactive blade but does not negate the need for careful cleaning and drying after use.

    Blue #2 steel is a very popular alloy for good reason. While it takes a bit more effort to sharpen than its White Paper sibling, it will hold that edge longer. It is also slightly better with corrosion resistance than the White steel.

    This is a classic petty in terms of length, while it is somewhat taller than other similar length knives. It is also a bit heavier than most in this size range. This weight is the result of a more robust profile and grind. In turn this affords the blade a nice stiff characteristic.

    We have made this fine petty available with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.

  • Maker: Yamashin
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Core Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Weight: 2.9 oz (82 g)
  • Edge Length: 155 mm
  • Blade Height: 34 mm
  • Grind: Double Bevel (See Choil Shot)
  • Handle: Red Sandalwood
  • Ferrule: Colored Pakka Wood&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-petty-150mm-28.png&&&5&&&||&&&||&&&@@@ yawh1bu18&&&YS-BU170W-OW&&&Yamashin White #1 Bunka 175mm&&&This Yamashin White #1 Bunka is an authentic Japanese traditional kitchen knife line that features a hammer-forged white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. If you've never tried a good Japanese knife, this would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them, and don't let water or acid linger on the blade. The knife will patina over time, adding to the tremendous rustic look of these knives.

  • Maker: Yamashin
  • Construction: Hammer Forged/San Mai
  • Cladding: Soft Iron
  • Edge Steel: Shirogami 1
  • HRC: 60+-
  • Edge Grind: 50/50
  • Location: Tosa, Japan
  • Handle: Walnut octagonal
  • Black Pakka wood ferrule
  • Weight: 6.4 oz/ 180g
  • Blade length: 175mm
  • Overall Length: 317mm
  • Spine Thickness at Heel: 3.7mm
  • Blade Height at Heel: 54.2mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-bunka-175mm-148.png&&&5&&&||&&&||&&&@@@ yawh1gy21&&&YS-GY210W-OW&&&Yamashin White #1 Gyuto 210mm&&&Yamashin White #1 Gyuto 210mm. This authentic Japanese traditional kitchen knife line features a hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money this knife would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives.

  • Maker: Yamashin
  • Construction: Hammer Forged / San Mai
  • Cladding: Soft Iron
  • Edge Steel: Shirogami
  • HRC: 60+-
  • Edge Grind: 50/50
  • Location: Tosa Japan
  • Weight: 5.8oz
  • Blade length: 215mm
  • Overall length: 355mm
  • Spine thickness at base: 3.4mm
  • Depth of blade at base: 50.79mm
  • New Walnut octagonal handle
  • Black Pakka wood ferrule &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-gyuto-210mm-280.png&&&4.5&&&||&&&||&&&@@@ yawh1ho15&&&YS-HS150W-OW&&&Yamashin White #1 Honesuki 150mm&&&Yamashin White #1 Honesuki 150mm. A honesuki knife is a stiff boning knife that is popular in Japan. The shape and thickness lends itself very well to processing chicken and other poultry.

  • Weight: 3.2 ounces
  • Blade Length: 155 mm
  • Overall Length: 290 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 35.9 mm
  • Upgraded walnut octagonal handle

    &&&&&&88&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-honesuki-150mm-293.png&&&4.5&&&||&&&||&&&@@@ yawh1kicl18&&&YS-LBU180W-OW&&&Yamashin White #1 Kiri Cleaver 180mm&&&Discover the genuine craftsmanship of the Yamashin White #1 Kiri Cleaver, a traditional Japanese kitchen knife series celebrated for its affordability without compromising quality. Crafted with the esteemed white-paper steel blade (white #1) through a hammer-forging process, these knives are a staple in many Japanese kitchens, cherished by discerning chefs for their daily culinary tasks. Renowned for their exceptional sharpness and durable edge, these knives offer an unparalleled cutting experience. Ideal for those eager to explore the finesse of a premium Japanese knife, the Yamashin Kiri Cleaver is your perfect introduction. Maintenance is effortlessly straightforward – simply ensure the blade is dry after use and avoid prolonged exposure to water or acidic substances. With time, the knife acquires a unique patina, enhancing its rustic allure.

  • Maker: Yamashin
  • Construction: Hammer Forged/San Mai
  • Cladding: Soft Iron
  • Edge Steel: Shirogami
  • HRC: 60+-
  • Edge Grind: 50/50
  • Location: Tosa, Japan
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 9.7 oz (276 g)
  • Blade Length: 185 mm
  • Total Length: 336 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height at Base: 82 mm
  • Our Kiri Cleaver saya does not fit this knife; we recommend the felt guard instead.&&&&&&239.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-kiri-cleaver-180mm-270.png&&&0&&&||&&&||&&&@@@ yawh1na16&&&YS-NA165W-OW&&&Yamashin White #1 Nakiri 165mm&&&Yamashin White #1 Nakiri 165mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives. These knives now come with an upgraded walnut handle with black pakka wood ferrule.

  • Weight: 5.8 ounces
  • Blade Length: 170 mm
  • Overall Length: 310 mm
  • Thickness at Heel: 3.3 mm
  • Blade Height: 55 mm

    &&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-nakiri-165mm-290.png&&&1&&&||&&&||&&&@@@ yakogy21&&&YKON-G210&&&Yamato White #2 Kon-gou Gyuto 210mm&&&Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.

    The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.

  • Brand Yamato
  • Location: Sakai/Osaka Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Edge Grind: Even, 50/50
  • Handle: Burnt Chestnut, D-shaped
  • Weight: 5.6 oz (160 g)
  • Edge Length: 218 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 3.3 mm
  • Blade Height at Base: 51.9 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamato-white-2-kon-gou-gyuto-210mm-60.png&&&0&&&||&&&||&&&|kika21gy|@@@ yaobgy21&&&YOBO-G210&&&Yamato White #2 Oboro Gyuto 210mm&&&Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Oboro series.

    The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.

  • Brand Yamato
  • Location: Sakai/Osaka Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2
  • Cladding: Iron
  • Edge Grind: Even, 50/50
  • Handle: Burnt Chestnut, D-shaped
  • Weight: 5.3 oz (150 g)
  • Edge Length: 217 mm
  • Total Length: 373 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height at Base: 52.0 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamato-white-2-oboro-gyuto-210mm-34.png&&&0&&&||&&&||&&&|kika21gy|@@@ yayabl2daki2&&&YBD-K210&&&Yasuhiro Yauji Blue #2 Damascus Kiritsuke 210mm&&&Based in Takefu Village, a renowned hub for talented blacksmiths, Yasuhiro Yauji is celebrated for crafting high-quality knives using Blue #2 steel and Damascus cladding. His Kiritsuke, thinner by about 1mm than typical single-bevel knives, exemplifies his craft, offering lightness and precision. The meticulously designed taper leads to an ultra-thin tip, making it an excellent choice for precise slicing tasks. The beautiful Damascus cladding enhances the knife's aesthetic appeal.

  • Blacksmith: Yasuhiro Yauji
  • Location: Echizen Japan
  • Construction: Hammer Forged, Ni Mai
  • Grind: Traditional Single Bevel Right Handed
  • Edge Steel: Blue #2
  • Cladding: Damascus
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.8oz / 166g
  • Blade Length: 214mm
  • Overall Length: 363mm
  • Spine Thickness at Heel: 2.8mm
  • Blade Height at Heel: 49.5mm

    &&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasuhiro-yauji-blue-2-damascus-kiritsuke-210mm-68.png&&&0&&&||&&&||&&&@@@ yayabl2ki24&&&YBD-K240&&&Yasuhiro Yauji Blue #2 Damascus Kiritsuke 240mm&&&Yasuhiro Yauji, working from the blacksmith-rich Takefu Village, is praised for his creation of superior knives utilizing Blue #2 steel and damascus cladding. His Kiritsuke stands out in his collection, being about 1mm thinner than most, demonstrating his masterful artistry through its lightness and accuracy. A carefully fashioned taper culminates in a remarkably thin tip, ideal for precise cutting requirements. The knife's allure is further amplified by its stunning damascus cladding.

  • Blacksmith: Yasuhiro Yauji
  • Location: Echizen Japan
  • Construction: Hammer Forged, Ni Mai
  • Grind: Traditional Single Bevel Right Handed
  • Edge Steel: Blue #2
  • Cladding: Damascus
  • Weight: 6.3oz / 180g
  • Edge Length: 245mm
  • Height: 54mm
  • Spine Thickness: 2.8mm
  • Total Length: 400mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn

    &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasuhiro-yauji-blue-2-damascus-kiritsuke-240mm-8.png&&&0&&&||&&&||&&&@@@ yawibopekn&&&HA1-W090&&&Yasunori Blue #1 Boning Knife 90mm&&&This knife is made in Japan for hunters who something that can do skinning of boar and deer. The knife is single-sidedwith a right-handed grind and would be a good knife for butchering and breaking down poultry. They're made with Blue #1 steel.

  • Maker: Yasunori
  • Construction: Hammer Forged, Single Grind
  • Right-Handed Grind
  • Edge Steel: Blue #1
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Oak Oval
  • Ferrule: Black Plastic
  • Weight: 2.2 oz (64 g)
  • Edge Length: 95 mm
  • Total Length: 214 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height at Base: 37 mm&&&&&&52&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-1-boning-knife-90mm-157.png&&&5&&&||&&&||&&&@@@ yabu16&&&KYA-B17J&&&Yasunori Blue #2 Bunka 165mm&&&We love finding new blacksmiths, especially when they are offering a limited range of intriguing knives at attractive prices. Such is the case with Yasunori. This is a small blacksmith enterprise that is located in the Miki region of Japan. Yasunori-san is the sole proprietor, forging, heat treating, grinding, and edging every blade.

    The Yasunori bunka is a fun and functional kitchen knife. It combines many of the attributes of a nakiri and santoku in a package that is both versatile and efficient. At 165mm, it is a short blade. There is a gentle curve to the belly almost along the entire length of the edge.

    It is constructed with a core of Blue #2 carbon steel with an outer layer of a softer stainless steel. It is quite light and together with the short blade length makes for a very nimble cutter. The blade face has been given a nice horizontal brush finish and is decorated with some good-looking, hand-chiseled kanji. The blade is attached to a traditional octagonal handle made from walnut and pakka wood.

    This is a really well executed item which has many features not found on knives at this price point. Highly recommended.

  • Brand: Yasunori
  • Location: Miki City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • HRC: 62
  • Weight: 3.8 oz (108 g)
  • Edge Length: 165 mm
  • Total Length: 297 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 45 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-bunka-165mm-138.png&&&4.5&&&||&&&||&&&@@@ yabl2fu16&&&KYA-F18J&&&Yasunori Blue #2 Funayuki 165mm&&&Yasunori is a new company we recently discovered on our trip to Japan. They are a small shop producing a limited range of kitchen knives at very reasonable prices. Owner Yasunori-san undertakes the entire production himself, from forging to heat treating, grinding and edging.

    Rather than using cost-saving methods like kurouchi finishes and cheap handles, his blades feature attractive brushed lower blade roads and hairline finishes. He even hand engraves the fine kanji script that decorates the blade.

    He uses Blue #2 as the core steel which is then covered with a soft stainless awasi. Adding a stainless outer layer reduces maintenance to a minimum and strengthens the blade while reducing weight. Of course, you will need to keep it dry and clean between uses as the core carbon steel will rust if left wet.

    This is a classic funayuki in that it has a fairly flat blade profile with relatively little belly. It is a short knife, which is a great complement or replacement for a gyuto or chef knife. It really is a jack of all trades in the kitchen and a bargain for what it represents in materials and execution. We are very pleased to be the first seller of these interesting knives in the USA.

  • Weight: 4.0 oz (112 g)
  • Blade Length: 165 mm
  • Total Length: 303 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 44 mm
  • Handle: Octagonal Walnut
  • Ferrule: Black Pakka Wood&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-funayuki-165mm-268.png&&&4&&&||&&&||&&&@@@ yabl2na16&&&KYA-N16J&&&Yasunori Blue #2 Nakiri 165mm&&&The nakiri has become a popular blade design in both professional and home kitchens. It has a unique shape designed primarily as a vegetable cutter. "Nakiri" is Japanese for "cutting greens," and this blade does so with consummate ease. As the nakiri is primarily a vegetable cutter, they are 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.

    These nice quality knives are a real bargain! They feature Blue #2 steel as the core with a soft stainless cladding to protect and strengthen the cutting steel. The blade is finished with a nice hairline finish and some fine hand-chiseled kanji. It is supplied with a well-made walnut and pakka wood handle.

    Yasunori is a very small blacksmith shop located in central Japan and they make knives primarily for their domestic market. CKTG is their first retail customer outside of Japan and we're always excited to bring unique items from small blacksmiths that you can't find anywhere else.

  • Weight: 4.8 oz (136 g)
  • Blade Length: 159 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 48 mm
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Cladding: Stainless
  • Finish: Hair Line/Sand Blast
  • Edge Grind: Even +-
  • Handle: Octagonal Walnut
  • Ferrule: Pakka Wood
  • Engraving: Hand Engraved Kanji&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-nakiri-165mm-315.png&&&5&&&||&&&||&&&@@@ yobl2sa16&&&KYA-S16J&&&Yasunori Blue #2 Santoku 165mm&&&If you seek a knife that can do most things well, while representing outstanding value for money, then we have something for you to consider in the excellent Yasunori Blue #2 Santoku 165mm.

    This small knife has big aspirations and will fulfill many roles in your kitchen. The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly which will excel with push and pull cutting. The santoku is a wonderful all-around slicer and dicer that is becoming a first-choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.

    We really like the grinds of this knife, along with the interestingly formed shinogi, most rare in this price range. The Blue #2 core is clad with a soft stainless steel in the san-mai style of awase. The spine is nicely tapered to the tip and the hand engraved kanji really adds to the look and value. Fit and finish are really good at this price and the handle is well made and fitted. An outstanding value in every way.

  • Weight: 4.2 oz (120 g)
  • Edge Length: 165 mm
  • Total Length: 302 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 44 mm
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Cladding: Stainless
  • Finish: Hair Line/Sand Blast
  • Handle: Octagonal Walnut
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even +-
  • Engraving: Hand Engraved Kanji&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-santoku-165mm-207.png&&&4.5&&&||&&&||&&&@@@ yavggy21&&&YVT-G21W&&&Yasunori VG-10 Warikomi Damascus Gyuto 210mm&&&Yasunori makes great knives that are also great bang for the buck. This good looking gyuto knife is a new departure for them but it still adheres to those primary business goals. The knife is a looker in every way. Made from VG-10 stainless steel, the inner core is beautifully clad with a softer stainless steel which is has a lovely damascus pattern. The cladding process is called warikomi. The upper blade road is treated to a hammer finish which accentuates the pattering and aids with food release.

    The blade is a mid-length 210mm, which many chefs deem the perfect size for almost every normal kitchen task and kitchen space. It has a good height-to-length ratio for better hand-to-board clearance. The blade is mated to a stainless bolster which in turn is attached to the black western handle. Three rivets are used to attach it to the tang. This is a well-made chef knife that is easy to maintain, and it takes a good edge and holds it. The handle feels comfortable and the overall balance is really well achieved. Add all this to a very fair price and we believe this is a strong new addition to the Yasunori catalog.

  • Maker: Yasunori
  • Location: Miki City Japan
  • Edge Steel: VG10 Stainless Steel
  • Weight: 6.5 ounces
  • Blade Length: 211 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 49.1 mm&&&&&&180.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-vg-10-warikomi-damascus-gyuto-210mm-123.png&&&5&&&||&&&||&&&||@@@ yoskdnagy21&&&YO-SKD-G210&&&Yoshikane SKD Nashiji Gyuto 210mm&&&Yoshikane SKD Nashiji Gyuto 210mm. Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made. This lovely gyuto is an excellent example of his work. None of our sayas fit this knife.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD 12 Semi Stainless Steel
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.8 oz (166 g)
  • Blade Length: 211 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 3.6 mm
  • Blade Height: 45.5 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-210mm-229.png&&&0&&&||&&&||&&&@@@ yoshikane&&&YO-SKD-G240&&&Yoshikane SKD Nashiji Gyuto 240mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.

    Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance. None of our sayas fit this knife.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD 12 Semi Stainless Steel
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Weight: 7.4 oz (212 g)
  • Edge Length: 243 mm
  • Total Length: 399 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 50.1 mm
  • Photos by Gustavo Bermudez
  • We do not have a saya that fits this knife&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-240mm-218.png&&&5&&&||&&&||&&&||@@@ yoskdnaki21n&&&C210&&&Yoshikane SKD Nashiji Kiritsuke 210mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles and his blades are always meticulously made. This knife features SKD-12 semi-stainless steel that holds an edge very well and is easy to sharpen. It's finished with a slim, elegant Khii chestnut handle with buffalo horn ferrule in a D configuration on the right side.

  • Blacksmith: Yoshikane
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD 12 Semi Stainless Steel
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Khii Chestnut D
  • Ferrule: Buffalo Horn
  • Weight: 5.9oz / 168g
  • Blade Length: 214mm
  • Spine Thickness at Heel: 3.8mm
  • Blade Height at Heel: 51.9mm&&&&&&349.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-210mm-197.png&&&5&&&||&&&||&&&@@@ yosg2ki21&&&YO-SKD-K210&&&Yoshikane SKD Nashiji Kiritsuke 210mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles and his blades are always meticulously made.

    Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance. PS they recently changed the handles for us so trust the photos not the video.

  • Blacksmith: Yoshikane
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD 12 Semi Stainless Steel
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Weight: 7.6 oz (216 g)
  • Edge Length: 212 mm
  • Total Length: 369 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 50.8 mm
  • Handles are new. Trust the photos. Ebony Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-210mm-198.png&&&5&&&||&&&||&&&@@@ yowh2naki24&&&YO-SKD-K240&&&Yoshikane SKD Nashiji Kiritsuke 240mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 8 oz (226 g)
  • Blade Length: 242 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 4.0 mm
  • Blade Height: 55 mm&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-240mm-101.png&&&0&&&||&&&||&&&@@@ yoshikane1&&&YO-SKD-N165&&&Yoshikane SKD Nashiji Nakiri 165mm&&&Yoshikane SKD Nashiji Nakiri 165mm. Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are always meticulously made. This lovely gyuto is an excellent example of his work.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD 12 Semi Stainless Steel
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Logo: Laser Engraved
  • Weight: 7.2 oz (204 g)
  • Blade Length: 165 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 52.5 mm&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-nakiri-165mm-39.png&&&0&&&||&&&||&&&@@@ yowh2nasu24&&&YO-SKD-S240&&&Yoshikane SKD Nashiji Sujihiki 240mm&&&Delve into the unparalleled mastery of Yoshikane Knives, originating from the vibrant heart of Sanjo City, Japan. The esteemed Master Blacksmith, Mr. Yamamoto, artfully assembles each knife, infusing his distinct designs and hypnotic finishes, transforming every blade into a testament of accuracy and painstaking detail. Yoshikane Knives invites you to a realm where flawless design merges seamlessly with exacting precision.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: SKD 12 Semi Stainless Steel
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Weight: 6.2 oz (176 g)
  • Blade Length: 241 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 41 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-sujihiki-240mm-54.png&&&0&&&||&&&||&&&@@@ yowh2nabu16&&&YO-W2-B165&&&Yoshikane White #2 Nashiji Bunka 165mm&&&Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. This knife is in the popular bunka style and uses excellent White #2 carbon steel. Enter a world where precision meets aesthetic excellence with every Yoshikane knife.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Weight: 6.1 oz (174 g)
  • Edge Length: 169 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 4.1 mm
  • Blade Height at Heel: 50.9 mm

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@ yowh2nagy21&&&YO-W2-G210&&&Yoshikane White #2 Nashiji Gyuto 210mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are meticulously made. The shop is located in Sanjo City Japan and has fostered several good blacksmiths over the years.

    These are now coming with ebony octagonal handles instead of the wenge ones. The pictures are accurate.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal (Trust Photos)
  • Weight: 6.2 oz (176 g)
  • Edge Length: 213 mm
  • Total Length: 362 mm
  • Spine Thickness at Heel: 4.0 mm
  • Blade Height at Heel: 47.5 mm

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-210mm-272.png&&&0&&&||&&&||&&&|kika21gy|@@@ yowh2nagy24&&&YO-W2-G240&&&Yoshikane White #2 Nashiji Gyuto 240mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are meticulously made.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 7 oz (200 g)
  • Blade Length: 245 mm
  • Total Length: 406 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 50 mm
  • Photos by Gustavo Bermudez

    &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-230.png&&&0&&&||&&&||&&&||@@@ yowh2gy24noh&&&C240&&&Yoshikane White #2 Nashiji Gyuto 240mm Custom&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are meticulously made at their workshop in Sanjo City. This knife comes with a lovely custom 4,000 Year old bog oak octagonal handle to complete the package.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Custom Bog Oak Octagonal
  • Weight: 6.4 oz (182 g)
  • Edge Length: 245 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 4.0 mm
  • Blade Height: 49.9 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-custom-39.png&&&0&&&||&&&||&&&||@@@ yowh2naki21&&&YO-W2-K210&&&Yoshikane White #2 Nashiji Kiritsuke 210mm&&&Immerse yourself in the unmatched artistry of Yoshikane Knives, hailing from the cultural epicenter of Sanjo City, Japan. The iconic Master Blacksmith, Mr. Yamamoto, skillfully crafts each blade, weaving in his exclusive designs and mesmerizing finishes, thereby turning every piece into an embodiment of precision and meticulous attention to detail. With Yoshikane Knives, step into an arena where exquisite design intertwines with uncompromising precision.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Weight: 6.8 oz/ 192g
  • Blade Length: 212 mm
  • Overall Length: 365 mm
  • Spine Thickness at Heel: 3.8 mm
  • Blade Height at Heel: 50.2 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-kiritsuke-210mm-152.png&&&0&&&||&&&||&&&@@@ yowh2nana16&&&YO-W2-N165&&&Yoshikane White #2 Nashiji Nakiri 165mm&&&Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. This knife is in the popular nakiri style and uses excellent White #2 carbon steel. Enter a world where precision meets aesthetic excellence with every Yoshikane knife.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Ebony Octagonal
  • Weight: 7.3 oz (208 g)
  • Blade Length: 165 mm
  • Overall Length: 319 mm
  • Spine Thickness at Heel: 4.4 mm
  • Blade Height at Heel: 54 mm

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-nakiri-165mm-68.png&&&0&&&||&&&||&&&@@@ yowh2nape15&&&YO-W2-P150&&&Yoshikane White #2 Nashiji Petty 150mm&&&Discover the extraordinary craftsmanship of Yoshikane Knives, a pinnacle of Japanese cutlery excellence. Master blacksmith, Mr. Yamamoto, has perfected the art of creating striking finishes and designs, ensuring every blade is a masterpiece of precision and detail.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 3.1 oz/ 88g
  • Blade Length: 155 mm
  • Overall Length: 284 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 32.7 mm&&&&&&259.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-petty-150mm-83.png&&&0&&&||&&&||&&&@@@ yowh2nasa16&&&YO-W2-S165&&&Yoshikane White #2 Nashiji Santoku 165mm&&&Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. Enter a world where precision meets aesthetic excellence with every Yoshikane knife.

  • Blacksmith: Yoshikane Hamono
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Hardness: HRC 63+-
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Octagonal
  • Weight: 5.7 oz (164 g)
  • Edge Length: 169 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 49.4 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-santoku-165mm-155.png&&&0&&&||&&&||&&&@@@ yotabl1gy18&&&OE-TY204&&&Yoshikazu Tanaka Blue #1 Gyuto 180mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.

    The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.

    Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.

    We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.

  • Blacksmith: Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Edge Steel: Blue #1
  • Cladding: Soft Iron Clad
  • Hardness: 62-64 HRC
  • Handle: Rosewood Octagonal
  • Ferrule: Colored Pakka Wood
  • Weight: 4.9 oz (138 g)
  • Blade Length: 169 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 44.3 mm&&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-180mm-274.png&&&0&&&||&&&||&&&@@@ tabl1kugy21&&&OE-TY205&&&Yoshikazu Tanaka Blue #1 Gyuto 210mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.

    The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from rosewood and colored pakka wood.

    This is a stout blade with a fair amount of heft to it. Like all Sakai knives, it also runs a bit shorter than advertised.

    We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.

  • Blacksmith: Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Profile: Gyuto
  • Edge Length: 210mm
  • Edge Steel: Blue #1
  • Cladding: Soft Iron Clad
  • Handle: Rosewood Octagonal
  • Ferrule: Colored Pakkawood
  • Total Length: 354mm
  • Edge Length: 201mm
  • Blade Height: 47mm
  • Thickness: 2.7mm
  • Weight: 5.9oz/170g
  • Hardness: 62-64HRC&&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-210mm-146.png&&&5&&&||&&&||&&&|kika21gy|@@@ yotabl1gy24&&&OE-TY206&&&Yoshikazu Tanaka Blue #1 Gyuto 240mm&&&Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. He is particularly well known for his blue steel knives, his heat treatment, and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace with regard to daily output.

    Our first batch of knives are kurouchi versions, which are made from Blue #1 steel and have a soft iron jigane featuring a very smooth finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. This is highlighted by a more intricate cladding line between the hagane and jigane compared to other makers, with more core steel exposed.

    Tanaka-san has employed Blue Paper #1 carbon steel in the making of this blade and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 62-64 Rockwell and then applied a beautiful kurouchi finish. The smooth black forger’s scale finish aids in ease of maintenance while adding an aesthetic appeal that is hard to resist!

  • Blacksmith: Yoshikazu Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #1
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle Type: Octagonal
  • Handle Wood: Rosewood
  • Hardness: 62-64 HRC
  • Weight: 6.8 oz (194 g)
  • Edge Length: 230 mm
  • Total Length: 379 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 51.4 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-240mm-300.png&&&0&&&||&&&||&&&||@@@ yotabl1na18&&&OE-TY209&&&Yoshikazu Tanaka Blue #1 Nakiri 180mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is mainly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would typically see on other blades.

    The versions we are stocking are made from Blue #1 steel that has a soft iron jigane featuring a lovely kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.

    We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.

  • Blacksmith: Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Edge Steel: Blue #1
  • Cladding: Soft Iron Clad
  • Hardness: 62-64 HRC
  • Handle: Rosewood Octagonal
  • Ferrule: Colored Pakka Wood
  • Weight: 7.8 oz (222 g)
  • Blade Length: 180 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 58 mm
  • We do not have a saya that fits this knife well; try the felt guard instead.&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-nakiri-180mm-272.png&&&5&&&||&&&||&&&@@@ yotabl1pe12&&&OE-TY210&&&Yoshikazu Tanaka Blue #1 Petty 120mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.

    The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.

    Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.

    We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.

  • Blacksmith: Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Edge Steel: Blue #1
  • Cladding: Soft Iron Clad
  • Hardness: 62-64 HRC
  • Handle: Rosewood Octagonal
  • Ferrule: Colored Pakka Wood
  • Weight: 2.3 oz (66 g)
  • Blade Length: 116 mm
  • Total Length: 239 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 28.2 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-120mm-268.png&&&0&&&||&&&||&&&@@@ yotabl1pe15&&&OE-TY200&&&Yoshikazu Tanaka Blue #1 Petty 150mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.

    The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.

    Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.

    We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.

  • Blacksmith: Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Edge Steel: Blue #1
  • Cladding: Soft Iron Clad
  • Hardness: 62-64 HRC
  • Handle: Rosewood Octagonal
  • Ferrule: Colored Pakka Wood
  • Weight: 2.6 oz (74 g)
  • Blade Length: 146 mm
  • Total Length: 270 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 29.9 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-150mm-288.png&&&0&&&||&&&||&&&@@@ yotabl1bu16&&&OE-TY202&&&Yoshikazu Tanaka Blue #1 Santoku 165mm&&&Yoshikazu Tanaka is one of Japan’s most revered knifemakers, celebrated for his exceptional craftsmanship and dedication to the art of forging. Based in Sakai City, Tanaka-san has earned a stellar reputation among top chefs and premium brands, particularly for his mastery of blue steel knives. His unrivaled heat treatment and forging techniques set his creations apart.

    One of the most distinctive features of Tanaka’s knives is the unique clad-line between the hagane (core steel) and jigane (cladding), unlike anything you'll see from other makers. Additionally, his blades often showcase more exposed core steel, highlighting their precision and character.

    The knives we proudly stock are crafted from Blue #1 steel, paired with a soft iron jigane that boasts an elegant kurouchi finish. The dark upper blade beautifully contrasts with the sandblasted lower face along the shinogi, creating a striking visual. Delicate hand-engraved kanji further elevate the refined aesthetic. Complementing the blade is a meticulously crafted octagonal handle made of rosewood and colored pakka wood, offering both style and comfort.

    True to the Sakai tradition, these knives tend to run slightly shorter than advertised. Be sure to check the detailed specifications below for accurate measurements.

    We’re thrilled to bring you these extraordinary knives, forged by the hands of a true master. Discover the artistry and functionality of Yoshikazu Tanaka’s creations—an investment in excellence for your kitchen.

  • Blacksmith: Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Edge Steel: Blue #1
  • Cladding: Soft Iron Clad
  • Hardness: 62-64 HRC
  • Handle: Rosewood Octagonal
  • Ferrule: Colored Pakka Wood
  • Weight: 4.7 oz (136 g)
  • Edge Length: 155 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 45 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-santoku-165mm-40.png&&&5&&&||&&&||&&&@@@ yotabl1gy24b&&&C3666&&&Yoshikazu Tanaka White #1 Damascus Gyuto 210mm&&&Yoshikazu Tanaka works in Sakai City forging knives for some of the top brands and resellers. He is particularly well known for his heat treatment and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace as regards daily output.

    Tanaka-san has employed White #1 carbon steel in the making of this blade and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 61-62 Rockwell. The knife is topped off with a lovely wenge octagonal handle with buffalo horn ferrule.

  • Blacksmith: Yoshikazu Tanaka
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Profile: Gyuto
  • Edge Steel: White #1
  • Cladding: Damascus
  • Hardness: 61-62 HRC
  • Handle Type: Octagonal
  • Handle Wood: Wenge
  • Weight: 7.1 oz/ 204g
  • Blade Length: 207mm
  • Overall Length: 350mm
  • Spine Thickness at Heel: 3.4mm
  • Blade Height at Heel: 51.7mm&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-1-damascus-gyuto-210mm-122.png&&&5&&&||&&&||&&&|kika21gy|@@@ yotawh2bu16&&&OE-TY501&&&Yoshikazu Tanaka White #2 Bunka 165mm&&&Yoshikazu Tanaka is one of the most famous blacksmiths in Japan. Tanaka-san works in Sakai City forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.

    The versions we are stocking are made from White #2 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from oak wood.

    We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.

  • Blacksmith: Yoshikazu Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Profile: Santoku
  • Edge Steel: White #2
  • Cladding: Soft Iron Clad
  • Handle: Oak Octagonal
  • Weight: 6.6 oz (188 g)
  • Edge Length: 170 mm
  • Total Length: 315 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 51.2 mm&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-bunka-165mm-252.png&&&0&&&||&&&||&&&@@@ yotawh2gy24&&&OE-TY503&&&Yoshikazu Tanaka White #2 Gyuto 240mm&&&Yoshikazu Tanaka works in Sakai City forging knives for some of the top brands and resellers. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace as regards daily output.

    This batch of knives are kurouchi versions which are made from White #2 steel that has a soft iron jigane a rough, blacksmith finish so he can make a great cutting knife at a large discount to his finished blades. Scratches and imperfections are the norm.

    Tanaka-san has employed White Paper #2 carbon steel in the making of this blade and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to 62 Rockwell and then applied the kurouchi finish.

  • Blacksmith: Yoshikazu Tanaka
  • Sharpener: Tsuyoshi Yauchi
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Profile: Gyuto
  • Edge Steel: White #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Hardness: 62 HRC
  • Handle Type: Octagonal
  • Handle Wood: Oak
  • Weight: 8.2 oz (234 g)
  • Edge Length: 229 mm
  • Total Length: 383 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 50.8 mm

    &&&&&&259.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-gyuto-240mm-255.png&&&0&&&||&&&||&&&||@@@ yohiwh2bu17&&&KTO-506&&&Yoshimi Hino White #2 Bunka 170mm&&&Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.6 oz / 130g
  • Blade Length: 173 mm
  • Overall Length: 313 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 46.9 mm&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-bunka-170mm-251.png&&&5&&&||&&&||&&&@@@ yohiwh2gy21&&&KTO-501&&&Yoshimi Hino White #2 Gyuto 210mm&&&Indulge in the extraordinary Hino knife collection, masterfully crafted by renowned artisan Yoshimi Kato and exclusively offered at CKTG. With inspiration drawn from the iconic Hino river, each knife is a one-of-a-kind masterpiece. The blades are expertly forged from the finest White #2 steel and cladded in stainless steel, showcasing a mesmerizing basket weave design that elevates both its aesthetics and cutting precision. Discover the ultimate blend of artistic flair and practicality with these exceptional knives. Don't miss the chance to embark on a culinary journey like no other.

  • Blacksmith: Yoshimi Kato
  • Location: Echize,n Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandlewood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.2 oz (148 g)
  • Edge Length: 215 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 46.8 mm
  • Photos by Gustavo Bermudez&&&&&&229.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-210mm-271.png&&&5&&&||&&&||&&&@@@ yohiwh2gy24&&&KTO-502&&&Yoshimi Hino White #2 Gyuto 240mm&&&Indulge in the extraordinary Hino knife collection, masterfully crafted by renowned artisan Yoshimi Kato and exclusively offered at CKTG. With inspiration drawn from the iconic Hino river, each knife is a one-of-a-kind masterpiece. The blades are expertly forged from the finest White #2 steel and cladded in stainless steel, showcasing a mesmerizing basket weave design that elevates both its aesthetics and cutting precision. Discover the ultimate blend of artistic flair and practicality with these exceptional knives. Don't miss the chance to embark on a culinary journey like no other.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 6.8 oz (192 g)
  • Edge Length: 243 mm
  • Overall Length: 395 mm
  • Spine Thickness at Heel: 3.0 mm
  • Blade Height at Heel: 51.6 mm
  • Photos by Gustavo Bermudez&&&&&&279.95&&&249.95&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-240mm-277.png&&&0&&&||&&&||&&&@@@ yohiwh2ho15&&&KTO-509&&&Yoshimi Hino White #2 Honesuki 150mm&&&CKTG is proud to present the exclusive Hino knife line crafted by the skilled hands of Yoshimi Kato. Each knife is a masterpiece in its own right, named after the iconic Hino river that flows through Echizen. The blades are forged from premium White #2 steel and expertly clad with stainless steel, featuring a beautiful basket weave pattern that enhances both its stunning aesthetics and cutting performance. Don't miss out on owning a piece of culinary artistry that combines form and function seamlessly.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.40 oz (126g)
  • Edge Length: 152 mm
  • Total Length: 290 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 40.3 mm
  • Photos by Gustavo Bermudez&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-honesuki-150mm-251.png&&&0&&&||&&&||&&&@@@ yohiwh2na16&&&KTO-508&&&Yoshimi Hino White #2 Nakiri 165mm&&&Introducing the extraordinary Hino knife collection, exclusively created by Yoshimi Kato for CKTG. Every knife is a masterpiece, inspired by the iconic Hino river in Echizen. The blades are meticulously crafted from top-quality White #2 steel and coated with stainless steel, adorned with a mesmerizing basket weave design that adds to its visual appeal and sharpness. Get your hands on these exceptional knives that blend artistry and practicality flawlessly. Order now to experience the ultimate culinary experience.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.5 oz / 156g
  • Blade Length: 160 mm
  • Overall Length: 303 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 50.5 mm
  • Photos by Gustavo Bermudez&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-nakiri-165mm-251.png&&&0&&&||&&&||&&&@@@ yohiwh2pe12&&&KTO-507&&&Yoshimi Hino White #2 Petty 120mm&&&Yoshimi Hino White #2 Petty 120mm. Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 2.1 oz / 60g
  • Blade Length: 120 mm
  • Overall Length: 245 mm
  • Spine Thickness at Heel: 2.6 mm
  • Blade Height at Heel: 29.6 mm
  • Photos by Gustavo Bermudez&&&&&&169.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-120mm-245.png&&&0&&&||&&&||&&&@@@ yohiwh2pe15&&&KTO-511&&&Yoshimi Hino White #2 Petty 150mm&&&The Yoshimi Hino White #2 Petty 150mm is a cutting-edge kitchen knife crafted by master blacksmith Yoshimi Kato in Echizen, Japan. Constructed through the traditional hammer-forging technique known as San Mai, this knife features a durable White #2 steel edge with a Rockwell hardness of 61 and a stunning basketweave cladding made of stainless steel. The handle is crafted from sandalwood and shaped in a comfortable D-shape, and is fitted with a black pakka wood ferrule for added durability. The knife has an even 50/50 double bevel grind, with a laser engraving for a touch of elegance. This knife offers the perfect combination of form and function for the discerning cook. The blade provides ample stability and precision for even the most demanding kitchen tasks. The Yoshimi Hino brand name is a nod to the river that runs through Echizen and a testament to the exceptional quality of these custom-made knives.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even, 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 2.3 oz (66 g)
  • Edge Length: 151 mm
  • Total Length: 282 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 29 mm&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-150mm-186.png&&&0&&&||&&&||&&&@@@ yohiwh2sa17&&&KTO-505&&&Yoshimi Hino White #2 Santoku 170mm&&&Discover the unparalleled Hino knife range, designed by renowned craftsman Yoshimi Kato and available exclusively at CKTG. Inspired by the legendary Hino river, each knife is a unique work of art. The blades are precision-forged from premium White #2 steel and coated with stainless steel, featuring an enchanting basket weave motif that accentuates both its beauty and cutting-edge performance. Experience the perfect combination of artistry and functionality with these exceptional knives. Don't wait, order now for an extraordinary culinary adventure.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.5 oz / 128g
  • Blade Length: 172 mm
  • Overall Length: 309 mm
  • Spine Thickness at Heel: 3.1 mm
  • Blade Height at Heel: 46.3 mm
  • Photos by Gustavo Bermudez&&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-santoku-170mm-245.png&&&5&&&||&&&||&&&@@@ yohiwh2su27&&&KTO-510&&&Yoshimi Hino White #2 Sujihiki 270mm&&&Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2
  • HRC: 61
  • Cladding: Stainless
  • Finish: Basket Weave
  • Brand Name: Yoshimi Hino
  • Handle: Sandalwood D Shape
  • Ferrule: Black Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.6 oz (160 g)
  • Edge Length: 268 mm
  • Total Length: 420 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 39.1 mm
  • Photos by Gustavo Bermudez&&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@ yokaenvgbu17&&&YKE-B170&&&Yoshimi Kato Enju VG10 Bunka 170mm&&&Yoshimi Enju VG10 Damascus Bunka 170mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 4 oz / 114g
  • Blade Length: 172mm
  • Total Length: 315mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 46.6mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-bunka-170mm-90.png&&&0&&&||&&&||&&&@@@ yoenvgdagy18&&&YKE-G180&&&Yoshimi Kato Enju VG10 Gyuto 180mm&&&Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.

    The gyuto is 180mm with a blade height of 44mm. These knives really are great all-arounders. Their compact size belies their many abilities.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 3.3 ounces
  • Blade Length: 180 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 2mm
  • Blade Height: 44mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-180mm-146.png&&&4.5&&&||&&&||&&&||@@@ yoensg2gy21&&&YKE-G210&&&Yoshimi Kato Enju VG10 Gyuto 210mm&&&Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 4.5 oz (128 g)
  • Edge Length: 214 mm
  • Total Length: 354 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 47 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-210mm-136.png&&&5&&&||&&&||&&&||@@@ yoshimienju1&&&YKE-G240&&&Yoshimi Kato Enju VG10 Gyuto 240mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 5.7 oz (162 g)
  • Edge Length: 246 mm
  • Total Length: 398 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-240mm-173.png&&&0&&&||&&&||&&&||@@@ yoenvgna16&&&YKE-N160&&&Yoshimi Kato Enju VG10 Nakiri 160mm&&&Yoshimi Enju VG10 Damascus Nakiri 165mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 5.3 oz (152 g)
  • Edge Length: 158 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-nakiri-160mm-137.png&&&0&&&||&&&||&&&||@@@ yoenvgdasa16&&&YKE-N180&&&Yoshimi Kato Enju VG10 Nakiri 180mm&&&Yoshimi Enju VG10 Damascus Nakiri 180mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 5.3 ounces / 154g
  • Blade Length: 180 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 2mm
  • Blade Height: 55mm

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-nakiri-180mm-163.png&&&0&&&||&&&||&&&||@@@ yokaenpe12&&&YKE-P120&&&Yoshimi Kato Enju VG10 Petty 120mm&&&Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 1.9 oz (54 g)
  • Edge Length: 122 mm
  • Total Length: 247 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 29.1 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-120mm-148.png&&&0&&&||&&&||&&&||@@@ yokaenvgpe15&&&YKE-P150&&&Yoshimi Kato Enju VG10 Petty 150mm&&&Yoshimi Enju VG10 Damascus Petty 150mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 2.3 ounces / 66g
  • Blade Length: 146mm
  • Total Length: 275 mm
  • Spine Thickness at Base: 2mm
  • Blade Height: 27mm

    &&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-272.png&&&0&&&||&&&||&&&||@@@ yoenvgdasa17&&&YKE-S170&&&Yoshimi Kato Enju VG10 Santoku 170mm&&&Yoshimi Enju VG10 Damascus Santoku 170mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.

    The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.

    The stunning blade is matched to a nice oak wood handle in an octagonal shape.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oak Octagonal
  • Weight: 4 oz / 114g
  • Blade Length: 170mm
  • Total Length: 310mm
  • Spine Thickness at Heel: 2mm
  • Blade Height at Heel: 45mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-santoku-170mm-148.png&&&0&&&||&&&||&&&||@@@ yoshimi1&&&YKE-S270&&&Yoshimi Kato Enju VG10 Sujihiki 270mm&&&Yoshimi Kato is a talented blacksmith carrying on a proud legacy. As the son-in-law and apprentice of the esteemed Hiroshi Kato, Yoshimi-san honed his craft under Hiroshi's watchful eye before taking over the workshop upon his retirement. Now leading the forge at the renowned Takefu Knife Village cooperative, Kato-san produces exceptional blades under several respected labels, including Kanehiro and Masakage.

    This knife features a VG10 stainless steel core—one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The core is clad in a striking, multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the blade’s durability and stability.

    It’s a perfect marriage of beauty and performance—ideal for chefs who value craftsmanship, aesthetics, and cutting efficiency in equal measure.

  • Brand: Yoshimi VG10
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG10 Stainless
  • Cladding: Damascus Stainless
  • HRC: 60-61
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Octagonal
  • Weight: 4.8 ounces / 136g
  • Blade Length: 270 mm
  • Total Length: 424 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 40 mm&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-sujihiki-270mm-51.png&&&0&&&||&&&||&&&@@@ kavgsuwa16&&&KVGO-B165&&&Yoshimi Kato VG-10 Suminagashi Bunka 165mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today. This bunka features a traditional oval wa handle.

    Bunkas are general-purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.

    The Kato VG-10 Damascus wa-bunka is a well-balanced, well-made, and extremely fine-looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Edge Steel: VG-10
  • Cladding: Stainless Damascus
  • Edge: Even 50/50
  • Weight: 4.1 oz (116 g)
  • Edge Length: 173 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-bunka-165mm-141.png&&&5&&&||&&&||&&&@@@ kavgsubu17&&&KVGWe-B170&&&Yoshimi Kato VG-10 Suminagashi Bunka 170mm&&&Yoshimi Kato has recently inherited the business from his father Hiroshi. Along with his experienced crew he is coming out with several new lines with a focus on quality stainless steels and nice Damascus finishes. This bunka is a perfect example.

    VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.

    This bunka 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. 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.

    Its great aesthetics and functionality are further enhanced by a well-balanced Western style rosewood color handle. This a very well made knife at a great price.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Grind: Even Edge Grind, 50/50
  • Weight: 5.6 oz (159 g)
  • Edge Length: 170 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Steel: VG-10
  • HRC: 61-62
  • Cladding: Nickel Damascus
  • Handle: Yo Rosewood&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-bunka-170mm-109.png&&&0&&&||&&&||&&&@@@ katoknives&&&KVGO-G180&&&Yoshimi Kato VG-10 Suminagashi Gyuto 180mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    At 180mm, this Kato VG10 Suminagashi gyuto is as small as gyutos get. It is a good choice for lovers of shorter blades or those with 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. 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 exhibits a fairly thin grind behind the edge.

    The blade is constructed with a core steel of VG-10 stainless steel, which is prized for its excellent edge-taking and holding characteristics. VG-10 is stainless steel with a high carbon content of 1%. Trace elements include 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 and is the most popular stainless steel used by the big Japanese knife manufacturers. The inner core, or hagane, is covered with multiple layers of nickel Damascus steel, which is then etched to reveal the stunning pattern.

    Its good looks and balanced feel are further enhanced by a well-made oval rosewood handle with black pakka wood ferrule. This really is a beautifully constructed knife at a great price.

  • Maker: Yoshimi Kato
  • Region: Echizen, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 61-62
  • Cladding: Stainless Damascus
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Edge Grind: 50/50
  • Weight: 3.8 oz (108 g)
  • Edge Length: 182 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 43 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-180mm-304.png&&&0&&&||&&&||&&&@@@ kavgsugy18&&&KVGWe-G180&&&Yoshimi Kato VG-10 Suminagashi Gyuto 180mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    There are a few considerations that Kato-san adheres to with every fine blade he creates: quality in performance, ownership, and aesthetic. With these new VG-10 blades he has built these principles into this line of kitchen knives.

    VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.

    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. 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.

    Its great aesthetics and functionality are further enhanced by a well-balanced Western-style rosewood handle. This is a very well-made knife at a great price.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Edge Steel: VG-10
  • Edge: Even, 50/50
  • Weight: 5.1 oz (146 g)
  • Edge Length: 181 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 42 mm
  • HRC: 61-62
  • Cladding: Nickel Damascus
  • Handle: Yo Rosewood&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-180mm-305.png&&&5&&&||&&&||&&&@@@ kavgsugy21&&&KVGWe-G210&&&Yoshimi Kato VG-10 Suminagashi Gyuto 210mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.

    This Kato Suminagashi gyuto measures in at 212mm, a perfect length for most kitchens and chefs needing a more compact-sized knife. The dimensions also make it better suited to tackling smaller ingredients or those requiring fine detail work. It has a nicely rounded belly so it's good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.

    These are real lookers for sure. But they are also real performers. Kato-san knows no other way!

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 61
  • Weight: 5.8 oz (164 g)
  • Edge Length: 212 mm
  • Total Length: 340 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Edge Grind: Even
  • Handle: Western Rosewood
  • Photos: Gustavo Bermudez&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-210mm-280.png&&&5&&&||&&&||&&&@@@ kavgsuwa21&&&KVGO-G210&&&Yoshimi Kato VG-10 Suminagashi Gyuto 210mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.

    The Kato VG-10 Suminagashi gyuto measures 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 rounded belly so it's good for pushers and rockers. The blade height is almost 53mm which is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10 which will hold that sharpness very well.

    These are great looking knives for sure. But they are also real performers. Kato-san knows no other way to make them!

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 61
  • Weight: 5.4 oz (153 g)
  • Edge Length: 216 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 53 mm
  • Edge Grind: Even
  • Handle: Oval Rosewood&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-210mm-281.png&&&5&&&||&&&||&&&@@@ yokavgsugy24&&&KVGWe-G240&&&Yoshimi Kato VG-10 Suminagashi Gyuto 240mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.

    This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.

    These are real lookers for sure. But they are also real performers. Kato-san knows no other way!

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 61
  • Edge Grind: Even
  • Handle: Western Rosewood&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-407.png&&&0&&&||&&&||&&&@@@ kavgdagy24&&&KVGO-G240&&&Yoshimi Kato VG-10 Suminagashi Gyuto 240mm&&&Yoshimi Kato, the successor of Hiroshi's business in Echizen, creates top-notch blades. The VG-10 steel has a high carbon content, 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese, giving it excellent edge retention and durability.

    The 240mm gyuto is a popular size for home and professional chefs, with a 50/50 grind and thin spine and grind for both right- and left-handed users. The VG-10 steel core is wrapped in a suminagashi-style softer stainless steel outer layer, with an oval rosewood handle and black pakka wood ferrule. These principles of quality in performance, ownership, and aesthetics are reflected in Kato-san's VG-10 line of kitchen knives.

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 61
  • Weight: 6.0 oz (170 g)
  • Blade Length: 245 mm
  • Total Length: 400 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm
  • Edge Grind: Even
  • Handle: Oval Rosewood&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-406.png&&&5&&&||&&&||&&&@@@ katonakiri&&&KVGO-N165&&&Yoshimi Kato VG-10 Suminagashi Nakiri 165mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    His dedication to his art can be seen in these fine VG-10 knives which look and feel way more refined than their price would suggest. Constructed with a core (hagane) of VG-10 stainless steel, outer layers (jigane) of softer stainless steel are forged to the hagane to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (damascus) finish which is etched to further enhance the damascus pattern.

    The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word 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.

    This particular nakiri is a lovely example of the breed, featuring a great-looking Damascus blade coupled with an oval rosewood handle with a black pakka wood ferrule.

  • Maker: Yoshimi Kato
  • Region: Echizen, Japan
  • Steel: VG-10 Stainless Steel
  • HRC: 61-62
  • Cladding: Stainless Damascus
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Edge Grind: 50/50
  • Weight: 5.1 oz (144 g)
  • Edge Length: 159 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-nakiri-165mm-283.png&&&5&&&||&&&||&&&@@@ kavgsuwena16&&&KVGWe-N165&&&Yoshimi Kato VG-10 Suminagashi Nakiri 165mm&&&Yoshimi Kato always considers balance when hammering the steel, keeping in mind where a knife needs to be thin and where it needs to be strong. Starting with a core (jigane) of VG-10 stainless steel, he then applies outer layers (hagane) of a softer stainless steel to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (Damascus) finish, which is etched to further enhance the Damascus pattern.

    The nakiri featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled to the gently curved belly make this a good choice for cooks of all types and cutting preferences.

    The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi nakiri combines great looks, abilities, and value.

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • HRC: 61
  • Weight: 6.2 oz (178 g)
  • Edge Length: 160 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Edge Grind: Even
  • Handle: Western Rosewood&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-nakiri-165mm-241.png&&&0&&&||&&&||&&&@@@ kato&&&KVGO-P120&&&Yoshimi Kato VG-10 Suminagashi Petty 120mm&&&Yoshimi Kato has created this beautiful line of kitchen knives out of this well-liked, stainless steel which he then wraps in finely decorated outer layers of stainless steel. This petty features a traditional oval wa handle.

    The Kato VG-10 Damascus wa-petty is a well-balanced, well made, and extremely fine looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG-10 Stainless
  • Cladding: Stainless Damascus
  • Weight: 2.1 oz (60 g)
  • Edge Length: 125 mm
  • Total Length: 250 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29.5 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-120mm-217.png&&&5&&&||&&&||&&&@@@ kavgsupe12&&&KVGWe-P120&&&Yoshimi Kato VG-10 Suminagashi Petty 120mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    The Kato Suminagashi knives are constructed from a core of VG-10 stainless steel to which is added a layer of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 steel is a designation used for a particular type of stainless steel. VG-10 steel is a Japanese-made alloy that has found particular favor in the cutlery industry.

    The 120mm petty is a great all-around kitchen knife for smaller products and smaller tasks like garnish preparation. It has a very slim blade that is ground in a symmetrical manner. Overall balance is really good, which is important with a blade of this type. VG-10 holds a good edge and is characteristically quite easy maintain and care for.

    This petty comes with a really lovely western-style handle in a rosewood color. The fit and finish of the knife are as good as its looks.

  • Maker: Yoshimi Kato
  • City: Echizen
  • Steel: VG-10 Stainless
  • Cladding: Stainless Damascus
  • Handle: Rosewood, Western
  • Weight: 2.3 oz (65 g)
  • Edge Length: 123 mm
  • Total Length: 277 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 30 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-120mm-216.png&&&0&&&||&&&||&&&@@@ kavgsupe15&&&KVGWe-P150&&&Yoshimi Kato VG-10 Suminagashi Petty 150mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.

    The Kato VG-10 Suminagashi line of knives has been created to fill the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for good reason. It has very good edge retention and is very wear and corrosion resistant.

    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.

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 61
  • Weight: 2.7 oz (77 g)
  • Edge Length: 150 mm
  • Total Length: 255 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm
  • Edge Grind: Even
  • Handle: Western Rosewood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-150mm-239.png&&&0&&&||&&&||&&&@@@ katovg10&&&KVGO-S170&&&Yoshimi Kato VG-10 Suminagashi Santoku 170mm&&&Yoshimi Kato's VG-10 knives exhibit refined craftsmanship at an affordable price. The knives feature a VG-10 stainless steel core with soft stainless steel damascus cladding for durability and great looks. This santoku knife is a versatile option for slicing and dicing with a tall blade and symmetrical 50/50 grind. The rosewood handle complements the attractive blade. The Kato VG-10 Suminagashi santoku 180mm offers an excellent blend of aesthetics and performance. We highly recommend this knife.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Factory: Takefu Knife Village
  • Edge Steel: VG-10 Stainless Steel
  • HRC: 61-62
  • Construction: San Mai, Hammer Forged
  • Cladding: Nickel Damascus Stainless
  • Handle: Rosewood Oval
  • Weight: 4.4 oz (12 6g)
  • Edge Length: 171 mm
  • Total Length: 311 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-santoku-170mm-113.png&&&0&&&||&&&||&&&@@@ kavgsusa18&&&KVGWe-S180&&&Yoshimi Kato VG-10 Suminagashi Santoku 180mm&&&Kato's dedication to his art can be seen in these fine VG-10 knives which look far more refined than their price would suggest. Starting with a core (jigane) of VG-10 stainless steel, he then applies outer layers (hagane) of a softer stainless steel to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (Damascus) finish, which is etched to further enhance the Damascus pattern.

    The santoku featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled with the gently curved belly make this a good choice for cooks of all types and cutting preferences.

    The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi santoku 180mm combines great looks, abilities, and value.

  • Maker: Yoshimi Kato
  • Location: Echizen, Japan
  • Steel: VG-10 Stainless
  • HRC: 61
  • Weight: 5.8 oz (164 g)
  • Edge Length: 177 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 45 mm
  • Edge Grind: Even
  • Handle: Western Rosewood&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-santoku-180mm-117.png&&&5&&&||&&&||&&&@@@ yomisg2bu17&&&Minamo-Bunka&&&Yoshimi Minamo SG2 Bunka 170mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2)
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • HRC: 62-63
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.3 oz (122 g)
  • Edge Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 45 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-bunka-170mm-141.png&&&0&&&||&&&||&&&@@@ yomisg2gy21&&&Minamo-G210&&&Yoshimi Minamo SG2 Gyuto 210mm&&&Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father in law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.

    Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2)
  • HRC: 62-63
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakka Wood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.1 oz (146 g)
  • Edge Length: 217 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 49 mm&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-210mm-141.png&&&0&&&||&&&||&&&|kika21gy|@@@ yoshimi&&&Minamo-G240&&&Yoshimi Minamo SG2 Gyuto 240mm&&&Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from the Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father-in-law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.

    Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2)
  • HRC: 62-63
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakka Wood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.7 oz (162 g)
  • Edge Length: 241 mm
  • Total Length: 393 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 51 mm&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-240mm-60.png&&&0&&&||&&&||&&&||@@@ yomisg2na16&&&Minamo-Nakiri&&&Yoshimi Minamo SG2 Nakiri 165mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2) Stainless
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • HRC: 62-63
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.6 oz (158 g)
  • Edge Length: 160 mm
  • Total Length: 309 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 52 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-nakiri-165mm-90.png&&&0&&&||&&&||&&&||@@@ yomipe15&&&Minamo-P150&&&Yoshimi Minamo SG2 Petty 150mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law, Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2) Stainless
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • HRC: 62-63
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakka Wood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 2.5 oz (72 g)
  • Edge Length: 149 mm
  • Total Length: 279 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height: 29 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-petty-150mm-29.png&&&0&&&||&&&||&&&||@@@ minamo&&&Minamo-Santoku&&&Yoshimi Minamo SG2 Santoku 170mm&&&Unleash the pinnacle of excellence with every precise cut. Embrace the allure of Yoshimi Kato's masterful creations and make a choice that embodies timeless quality. Experience the epitome of fine craftsmanship by selecting Yoshimi Kato for a knife that surpasses all others.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2)
  • HRC: 62-63
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakka Wood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 4.3 oz (122 g)
  • Edge Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 45 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-santoku-170mm-68.png&&&0&&&||&&&||&&&||@@@ yomisg2su27&&&Minamo-Suji270&&&Yoshimi Minamo SG2 Sujihiki 270mm&&&Indulge in the Timeless Tradition of Yoshimi Kato's Exquisite Knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: SG2 (AKA R2)
  • HRC: 62-63
  • Cladding: Stainless
  • Brand Name: Yoshimi Minamo
  • Handle: Shitan Rosewood Octagonal
  • Ferrule: Red Pakkawood
  • Edge Grind: Even 50/50 Double Bevel
  • Engraving: Laser
  • Weight: 5.4 oz (154 g)
  • Edge Length: 270 mm
  • Total Length: 423 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 39 mm&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-sujihiki-270mm-141.png&&&0&&&||&&&||&&&@@@ yosg2bu16&&&YKSG2-B165&&&Yoshimi SG2 Bunka 165mm&&&Bunka style knives are gaining in popularity really fast around here. The combination of a compact length, tall height, and an aesthetic appeal that simply cannot be denied, results in a very desirable package.

    While the reverse tanto tip is the most obvious design element of the blade, it is the performance that really sets this knife apart. The edge profile is very much like a standard gyuto. A fairly flat profile favors chop and push cutting styles. The difference lies in the taller height, more like a santoku, which many people prefer to shorter height knives especially when a one-knife-does-it-all approach is favored. Then there is the tip. This great looking design element takes the bunka to another level. The tip allows for some really intricate detail work as well as the ability to have it ground super thin, for increased cutting performance.

    The Yoshimi bunka is a great rendition of this style knife. It is made from SG2 PM steel. The inner core is clad with a soft stainless steel. It is a light and thin knife that performs as well as it looks...and those looks are quite something. The Damascus is stunning and matches the lovely rosewood handle to perfection. This is art and science and age-old techniques rolled into one beautiful package.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2 Powdered Stainless Steel
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 4.5 oz (128 g)
  • Edge Length: 172 mm
  • Total Length: 314 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 47 mm&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-bunka-165mm-263.png&&&5&&&||&&&||&&&@@@ yosg2gy21&&&YKSG2-G210&&&Yoshimi SG2 Gyuto 210mm&&&Yoshimi Kato is the son of famed blacksmith Hiroshi Kato. Like his father, he makes knives for several leading brands including Masakage and Kanehiro. He works from the Takefu Knife Village cooperative, one of the centers of the knife world. 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 is proof of that.

    This new line of knives bearing his name is made from a very special steel called SG2. This is a high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade. The cladding is a multi-layer Damascus construct that is quite beautiful in its execution and finish.

    The 210mm gyuto is a popular size for many home and professional chefs. Its compact dimensions are perfect for smaller hands or work areas, but it is still large enough to take on almost every type and size of ingredient. The knife is well balanced and has a rigid feel to it. Coupled with a fine looking and well executed handle made from rosewood and pakka wood, this is an easy-to-care-for blade fit for any chef in any circumstance.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2 Powdered Stainless
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 5.0 oz (144 g)
  • Edge Length: 214 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 45.7 mm&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-210mm-253.png&&&5&&&||&&&||&&&||@@@ yosg2gy24&&&YKSG2-G240&&&Yoshimi SG2 Gyuto 240mm&&&We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious father-in-law, Hiroshi Kato. After working for his father-in-law for many years, he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.

    SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker and its aesthetics echo the performance characteristics.

    The blade is stiff and taut. It is a mid-length for gyutos and with its thin profile and light weight it is a nimble and dexterous cutter. The Yoshimi SG2 Gyuto 240mm is beautiful to behold and use, and highly recommended to any chef looking for a perfect combination of form and function.

  • Brand: Yoshimi SG2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 5.9 oz (168 g)
  • Edge Length: 243 mm
  • Total Length: 394 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-240mm-298.png&&&4.5&&&||&&&||&&&||@@@ yosg2na&&&YKSG2-N160&&&Yoshimi SG2 Nakiri 160mm&&&Yoshimi Kato is a very busy and highly sought-after blacksmith. He makes knives for some very popular brands, including Masakage and Kanehiro. He works at the Takefu Knife Village Cooperative, one of the centers of the knife world. This new line of kitchen knives is the first to bear his name. We are very impressed with the grinds, fit, and finish of these blades. The overall look of the knives in this new range is also quite splendid.

    Kato-san makes these blades from very special steel called SG2. SG2 is a modern, high-tech stainless steel made with a powdered metallurgical process that is often found in surgical instruments, metal cutting tools, and, of course, kitchen knives. It has very high edge retention while being fairly wear-resistant and easy to sharpen. The core alloy is clad with softer stainless steel to protect the inner core from shock and add strength to the blade. The cladding is a multi-layer Damascus construct that is beautiful in its execution and finish.

    Nakiri knives are a fairly new look in the west but a staple in most Japanese kitchens. Their primary job is to process vegetables (“nakiri” means “greens” in Japanese), but they are also a very good option for other cutting tasks in the kitchen.

  • Brand: Yoshimi SG2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG2 Powdered Stainless Steel
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Edge Grind: Even (See Choil Shot)
  • Handle: Cherry Octagonal
  • Ferrule: Red Paduuk Wood
  • Weight: 5.5 oz (158 g)
  • Edge Length: 159 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-nakiri-160mm-371.png&&&5&&&||&&&||&&&||@@@ yosg2dape12&&&YKSG2-P120&&&Yoshimi SG2 Petty 120mm&&&Yoshimi Kato is a second-generation blacksmith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years, Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.

    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.

    This is one pretty petty! The knife is made from SG2 powdered stainless steel, with a multi-layer Damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the Damascus on these knives is some of the nicest we have seen and, coupled with the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2 Powdered Stainless
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 2.4 oz (68 g)
  • Edge Length: 120 mm
  • Total Length: 248 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 29 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-120mm-125.png&&&5&&&||&&&||&&&||@@@ yosg2pe15&&&YKSG2-P150&&&Yoshimi SG2 Petty 150mm&&&Yoshimi Kato is a second generation smith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village cooperative where he makes a number of different knives under various names including Kanehiro and Masakage.

    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.

    This is one pretty petty! The knife is made from SG2 powdered stainless with a multi-layer damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the damascus on these knives is some of the nicest we have seen and, coupled to the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2 Powdered Stainless
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 2.6 ounces
  • Blade Length: 147 mm
  • Spine Thickness at Base: 1.6mm
  • Blade Height: 28 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-150mm-254.png&&&5&&&||&&&||&&&||@@@ yosg2sa16&&&YKSG2-S165&&&Yoshimi SG2 Santoku 165mm&&&Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from the advanced Powdered Stainless Steel, SG2, which is known for its great edge taking and holding characteristics.

    This is an amazing steel for kitchen knives as it can be heat-treated to a high rating. The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The inner core of SG2 is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.

    The santoku featured here is of average size at 165mm with a blade height of 46mm. These knives really are great all-arounders. Their compact size belies their many abilities. In fact, they are starting to replace gyutos and chef knives in many kitchens and knife rolls.

    The stunning blade is matched to an octagonal handle made from rosewood with a dyed pakka wood ferrule.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2 Powdered Stainless
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Pakka Wood
  • Weight: 4.6 oz (132 g)
  • Edge Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-santoku-165mm-295.png&&&5&&&||&&&||&&&||@@@ yosg2su27&&&YKSG2-S270&&&Yoshimi SG2 Sujihiki 270mm&&&We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious steip father, Hiroshi Kato. After working for his father for many years he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village cooperative where he makes a number of different knives under various names including Kanehiro and Masakage.

    SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer damascus stainless steel to further protect and strengthen the core. This is a stunning looker and its aesthetics echo the performance characteristics.

    Beautiful to behold and highly recommended to any chef looking for a perfect combination of form and function.

  • Brand: Yoshimi SG-2
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: SG-2
  • Cladding: Damascus Stainless
  • HRC: 61-62
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Octagonal
  • Weight: 5.3 ounces / 152g
  • Blade Length: 268 mm
  • Total Length: 415 mm
  • Spine Thickness at Base: 2mm
  • Blade Height: 40 mm &&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-sujihiki-270mm-265.png&&&0&&&||&&&||&&&||@@@ yoassa18&&&YSK-B17W&&&Yoshimitsu AS Bunka 180mm&&&The Yoshimitsu Brothers are a noteworthy group of blacksmiths heralding from the Nagasaki region of Southern Japan. They do most of their own cladding work by inserting the hard steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. These traditional methods are becoming more scarce in knife making and it is why we were originally attracted to them.

    We were the first US distributor to handle these wonderful creations which now run into 4 basic product groups.

    The AS line is, as the name implies, made from the well-liked Aogami Super high carbon steel. Aogami Super steel is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63. The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong.

    The Yoshimitsu AS bunka is average in length at 180mm and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you.

  • Brand: Yoshimitsu
  • Construction: San Mai, Hammer Forged
  • Edge Grind: Even
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.4 ounces
  • Blade Length: 180 mm
  • Overall Length: 316 mm
  • Thickness at Heel: 3.6 mm
  • Blade Height: 47.4 mm
  • Handle: Walnut Octagonal
  • Ferrule: Pakka Wood&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-bunka-180mm-267.png&&&4&&&||&&&||&&&@@@ yogy21&&&YSK-G21W&&&Yoshimitsu AS Gyuto 210mm&&&Chef Knives To Go is the first company in the USA to offer these fine kitchen knives made by Yoshimitsu. They feature an Aogami Super steel central core (or “hagane”).

    Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance while molybdenum helps in maintaining the steel’s strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or “jigane”) in a san-mai construction.

    Gyuto are the chef knives of Japan and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance.

  • Weight: 5.2 ounces
  • Blade Length: 218 mm
  • Overall Length: 360 mm
  • Edge Grind: Even
  • Thickness at Heel: 3.7 mm
  • Blade Height: 48.9 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-210mm-182.png&&&0&&&||&&&||&&&|kika21gy|@@@ yoasgy24&&&YSK-G24W&&&Yoshimitsu AS Gyuto 240mm&&&Chefknivestogo is proud to bring you knives that are not available anywhere else in the United States. We try to bring you a wide selection of knives by small, regional blacksmiths at a variety of price points. Yoshimitsu Hamono is exactly the type of shop we look for. Based in southern Japan near Nagasaki, this shop is run by 5 brothers who sell mostly in their own geographic area. The business has been in continuous operation for over 150 years. Here are the specs for the 240mm gyuto, which is made with Aogami Super steel.

  • Weight: 6.8 oz (194 g)
  • Edge Length: 246 mm
  • Total Length: 395 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height: 53 mm
  • Handle: Walnut Octagonal with Black Pakka Wood Ferrule&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-240mm-424.png&&&0&&&||&&&||&&&||@@@ yoko&&&YSK-K10W&&&Yoshimitsu AS Ko-Bocho 110mm&&&Yoshimitsu knives are made by 5 brothers working out of their shop in southern Japan near Nagasaki. They like to work with Aogami Super steel, which is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63.

    The softer carbon steel cladding features a lovely kurouchi finish which protects and strengthens the inner steel while aiding in food release. A kurouchi finish occurs when the surface of the blade is blackened by an oxide film when it is put in the fire, made red hot and hardened. Though the black coloring can gradually disappear with repeated sharpening, it aids in corrosion resistance.

    The ko-bocho blade (“ko” means small in Japanese) is 108mm long so it is well suited to performing small and intricate cutting jobs such as slicing garlic, chopping herbs, or mincing shallots. It excels at filleting smaller fish and Frenching ribs.

  • Weight: 2.1 oz (60 g)
  • Blade Length: 108 mm
  • Total Length: 234 mm
  • Spine Thickness at Base: 2.6 mm
  • Blade Height: 36.6 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-ko-bocho-110mm-153.png&&&4.5&&&||&&&||&&&@@@ yona&&&YSK-N16U&&&Yoshimitsu AS Nakiri 165mm&&&The nakiri-bocho (literal translation: knife for cutting greens), with its thin, straight blade, is an excellent tool for chopping vegetables. Fast, rhythmic, and full chopping strokes right down to the board are possible thanks to its lightweight and wide blade design. The nakiri-bocho is a must-have in any kitchen. Several centuries of experience and know-how have gone into perfecting this knife’s design. The thinness of the blade is the key to quick and easy chopping. Although many Japanese knives are single-edged, nakiri knives are usually double-edged, which makes it easier to cut straight slices.

    The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle.

  • Weight: 5.2 ounces
  • Blade Length: 168 mm
  • Overall Length: 302 mm
  • Thickness at Heel: 3.5 mm
  • Blade Height: 52.2 mm&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-nakiri-165mm-175.png&&&0&&&||&&&||&&&@@@ yosa&&&YSK-S18W&&&Yoshimitsu AS Santoku 180mm&&&We are pleased to be the first company to bring these fine Japanese knives to USA shores. Yoshimitsu constructs this series of kitchen knives with a core of Aogami Super steel. This hard center is then clad san-mai style with a softer iron layer (or “jigane”). The outer layer is then blackened by an oxide film while it is being hardened, which produces the rustic finish known as kurouchi. These knives are set with a 50/50 even grind.

    The Yoshimitsu santoku is average in length at 180mm. It also tips the scales at around the midpoint for santokus of this size. Santoku means three virtues in Japanese and the description refers to the three main cutting tasks which the knife performs so well: slicing, dicing, and mincing. The combination of a light, mid-sized blade and a well refined edge gives this knife a speed and dexterity that will surprise you.

  • Weight: 4.4 ounces
  • Blade Length: 181 mm
  • Overall Length: 316 mm
  • Thickness at Heel: 3.6 mm
  • Blade Height: 47.4 mm
  • Handle: Walnut Octagonal
  • Ferrule: Pakka Wood&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-santoku-180mm-157.png&&&5&&&||&&&||&&&@@@ yoastana18&&&YSK-N18SU&&&Yoshimitsu AS Tall Nakiri 180mm&&&Yoshimitsu Hamono is a small blacksmith shop located in Nagasaki, Japan. It is currently run by five brothers who are the latest generation to have kept it in continual operation since the time when Abraham Lincoln was president! They do most of their own cladding work by inserting the hard core steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. It is this adherence to the old techniques that originally attracted us to this maker.

    This fun and functional knife resembles a cross between a cleaver and a traditional nakiri. It has the thin grinds normally associated with the vegetable cutter but it is tall like a classic Chinese cleaver. Large ingredients, big hands, or a simple desire for a taller blade are addressed with this versatile shape. It also makes food scooping a breeze.

    The blade is made from the popular steel called Aogami Super (AS). This carbon rich alloy is then clad with a softer iron using the traditional san-mai construction. This gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish.

    The blade is mated to an upgraded oak octagonal handle with burnt urushi finish.

  • Weight: 6.4 ounces
  • Blade Length: 175 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 75.1 mm
  • Trust the new handle in the photo not the video.&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-tall-nakiri-180mm-284.png&&&4&&&||&&&||&&&@@@ yobl2bu17&&&YAP-B175&&&Yoshimitsu Blue #2 Bunka 175mm&&&Bunka knives could be regarded as cool looking santokus that are used for general purpose work in the kitchen. The length and the height are ideal for a wide variety of tasks. They are easy to control and make short work of most cutting tasks in the kitchen.

    The Yoshimitsu Blue #2 bunka is 175mm at the edge and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts.

    The five brothers who make up Yoshimitsu are making some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge.

    A nicely realized octagonal handle made from walnut and black pakka wood round out this alluring package.

  • Brand: Yoshimitsu
  • Blacksmith: Yoshimitsu Brothers
  • Location: Nagasaki
  • Construction: Hammer Forged San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Engraving: Hand Stamped
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Knife Type: Bunka
  • Weight: 4.5 oz (128 g)
  • Edge Length: 172 mm
  • Total Length: 319 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 47.6 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-175mm-243.png&&&0&&&||&&&||&&&@@@ yobl2bu21&&&YAP-B210&&&Yoshimitsu Blue #2 Bunka 210mm&&&We were the first USA retailer to stock the knives made by Yoshimitsu Hamono, a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We currently stock three of their lines, all of which have become very popular in our store.

    The Yoshimitsu brothers only use the best steels, as can be seen in their choice of Blue #2 for this selection of blades. Blue paper #2 is made by Hitachi Metals and 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 about 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.

    While it might look like a regular bunka, these are more correctly named hakata bocho knives. This is a regional variation of a bunka Bocho, which features a triangular pointed tip and a curved spine. The blade height of this particular example is 49mm, which allows for increased board clearance. The blade edge is quite flat, favoring push-style cutting techniques. Even though it is a fairly long knife, the pointed tanto-style tip adds the ability to process smaller foods and make intricate cuts in small items and garnishes.

  • Blacksmith: Yoshimitsu Brothers
  • Location: Nagasaki
  • Brand: Yoshimitsu
  • Edge Steel: Blue #2
  • Construction: Hammer Forged San Mai
  • Engraving: Hand Stamped
  • Cladding: Stainless Steel
  • Ferrule: Black Pakkawood
  • Handle: Walnut Octagonal
  • Knife Type: Bunka
  • Weight: 5.2 ounces
  • Blade Length: 208 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 1.8mm
  • Blade Height: 49.0 mm

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-210mm-262.png&&&0&&&||&&&||&&&@@@ yobl2gy21&&&YAP-G210&&&Yoshimitsu Blue #2 Gyuto 210mm&&&Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. The business has been in continual operation since 1852. We are very pleased to be the first company to offer these fine knives in the USA.

    The Yoshimitsu Blue #2 Gyuto 210mm is a great knife for both professional and home chefs. 210mm is a nice size for handling almost any ingredient, large or small. It has extra height for a knife of this length offering users good hand and knuckle clearance. The edge is ground evenly on both sides for ease of use and sharpening. There is a fairly flat belly which transforms to a well-defined curve to the slim tip. It has a look almost like a large santoku.

    Looks and feel are of a high standard. The stainless steel outer layer is applied in the san mai method. The primary grind is well defined which leads to the shinogi and exposed Blue #2 steel edge. There is a slight gap between the neck and handle ferrule. This small gap or “machi” is traditional to Japanese knives and quite intentional. The attractive octagonal handle is made from walnut and black pakka wood.

  • Weight: 5.4 ounces
  • Blade Length: 212 mm
  • Total Length: 353 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 50.3 mm
  • Cladding: Stainless Steel
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Hand Engraved&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-210mm-241.png&&&0&&&||&&&||&&&@@@ yobl2gy24&&&YAP-G240&&&Yoshimitsu Blue #2 Gyuto 240mm&&&Hitachi Blue #2 steel is a very well-liked alloy in the kitchen knife world. It is made from the same iron stock as all Hitachi carbon steels, both white and blue. Blue steels have a high carbon content (1.1% - 1.5%), .5% chromium for carbide formation, and added tungsten for increased edge life. Most people feel Blue Super has the longest edge life, while Blue #1 has the best edge formation and Blue #2 the best toughness. Blue steels do not sharpen as easily as whites but they cut better as they lose sharpness. Blue #2 is less likely to chip as compared to the other Blue steels.

    The core steel of this knife is covered in a stainless steel outer layer for protection and strength. It also gives the knife a very welcome ease of maintenance characteristic as compared to other carbon knives. The fit and finish are well executed especially for a knife at this price point.

    The blade is nicely ground to an even 50/50 edge. The profile is flat up to about two thirds along the edge which makes for a good rocker or push cutter. It has a very finely made tip and is quite thin at the base and behind the edge. It comes with a very well made walnut and black pakka wood handle.

    We are the first retailers in the USA to offer this line of kitchen knives and we believe they will become a staple on our site and in many customers’ kitchens. Well-made and well-priced.

  • Weight: 6.6 ounces
  • Blade Length: 247 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 50.3 mm
  • Cladding: Stainless Steel
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Hand Engraved&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-240mm-242.png&&&5&&&||&&&||&&&@@@ yobl2na16&&&YAP-N16U&&&Yoshimitsu Blue #2 Nakiri 165mm&&&The Yoshimitsu Company is located in Nagasaki and was established in 1852 as a wheel blacksmith. They originally obtained their steel by using a Tatara and burning iron sand in charcoal for three days and nights. While still employing this method of smelting they also employ more modern steels in the construction of their knives.

    The Yoshimitsu Blue #2 Nakiri 165mm is made from a core of Hitachi Blue Paper #2 carbon steel. The nakiri we are featuring here is longer than the advertised length, 173mm, and is about average for knives of this style. It is a very square blade with very little radiusing of the tip. The height of 50mmm is also average for the breed. It is a thin blade however, with a heel thickness of just 1.8mm. This gives the knife a very responsive feel while still having the stiffness associated with most nakiris. Grind is 50/50 for use by left- or right-handed users. It comes with a nice octagonal oak handle.

  • Weight: 5.1 ounces / 146g
  • Blade Length: 165 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • San Mai Construction
  • Cladding: Stainless Steel
  • Handle: Burnt Oak Octagonal
  • Trust Pictured Handle Not Video Handle&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-nakiri-165mm-300.png&&&5&&&||&&&||&&&@@@ yobl2pe15&&&YAP-P150&&&Yoshimitsu Blue #2 Petty 150mm&&&Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We were the first USA retailer to stock their knives and since then we have expanded the offerings to three lines, all of which represent excellent value for money.

    The Yoshimitsu brothers utilize Blue #2 for this selection of blades. Blue paper #2, or Aogami 2, is made by Hitachi Metals and is by far one of the most popular steels in the world of Japanese knives. This high-carbon steel is known for its superior edge retention and its ability to take a more acute edge than White steel. The Blue steel is hardened to about 62 HRC and an outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a whole lot easier!

    The Yoshimitsu Blue #2 Petty 150mm sits in the middle of petty lengths resulting in a blade with versatile characteristics. These knives can do so many things—slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes. Put that together with a standard chef knife and a bread knife and you have the basic tools for almost every cutting task in the kitchen.

    The knife comes with a lovely walnut handle and black pakka wood ferrule.

  • Brand: Yoshimitsu
  • Blacksmith: Yoshimitsu Brothers
  • Location: Nagasaki
  • Construction: Hammer Forged San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Engraving: Hand Stamped
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 2.8 ozs / 74g
  • Blade Length: 150 mm
  • Overall Length: 272 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 34 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-150mm-231.png&&&4.5&&&||&&&||&&&@@@ yobl2pe16&&&YAP-P165&&&Yoshimitsu Blue #2 Petty 165mm&&&The Yoshimitsu brothers work in a small shop located just outside the city of Nagasaki. The city is in the Nagasaki Prefecture, on the west coast of Japan's Kyushu Island. The area is known for volcanoes, forested offshore islands, and hot-spring spas.

    We have always enjoyed working with the five brothers as they produce some of our more popularly priced knives. One such knife is the Blue #2 Petty 165mm. The blade is made from a core of Hitachi Blue Paper #2 steel. Blue Steel #2 has the same carbon content as White #2, with the additional elements Chromium and Tungsten. With these additional ingredients, Blue Steel #2 blades can potentially have better edge retention and durability. The inner core is covered with a stainless steel to increase strength and aid with ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.

    The Yoshimitsu Blue #2 Petty 165mm is a great mid-length knife that can be applied to many cutting tasks around the kitchen, whether they are slicing, dicing, or more specialized work like garnish preparations. And at its affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.

  • Brand: Yoshimitsu
  • Blacksmith: Yoshimitsu Brothers
  • Location: Nagasaki
  • Construction: Hammer Forged San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Engraving: Hand Stamped
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 3.2 ounces
  • Blade Length: 166 mm
  • Total Length: 303 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 36.6 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-165mm-265.png&&&0&&&||&&&||&&&@@@ yobl2pe21&&&YAP-P210&&&Yoshimitsu Blue #2 Petty 210mm&&&210mm petty knives are all-around kitchen warriors. They are the perfectly sized blade for use in a home kitchen where cutting board real estate is at a premium. These knives are also a perfect tool for line cooks who need something versatile and easy to handle. They can tackle just about any cutting task and will also work well as a fillet or boning knife. Line cooks especially like these.

    The 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 they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.

    This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.

  • Brand: Yoshimitsu
  • Blacksmith: Yoshimitsu Brothers
  • Location: Nagasaki
  • Construction: Hammer Forged San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Engraving: Hand Stamped
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 3.6 ounces
  • Blade Length: 205 mm
  • Total Length: 342 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 38.3 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-210mm-298.png&&&5&&&||&&&||&&&@@@ yobl2tape12&&&YAP-T120&&&Yoshimitsu Blue #2 Tall Petty 120mm&&&This is an odd man out for sure! But one that would find favor in many professional and home kitchens. Combining the ultra-blunt length of a short petty with a tall heel height makes for a blade of multiple uses. This little guy can do so many things that it really is a jack of many trades.

    The Yoshimitsu Blue #2 Tall Petty can slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes and chiffonades. What sets it apart from other paring knives or petties is the blade height of 36mm, which is between 5 and 10mm taller than most other knives of this length.

    The five brothers who make up Yoshimitsu make some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.

    The knife comes with a lovely walnut handle and a black pakka wood ferrule.

  • Brand: Yoshimitsu
  • Blacksmith: Yoshimitsu Brothers
  • Location: Nagasaki
  • Construction: Hammer Forged San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless Steel
  • Engraving: Hand Stamped
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 2.4 ounces
  • Blade Length: 118 mm
  • Total Length: 240 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 36 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-tall-petty-120mm-206.png&&&5&&&||&&&||&&&@@@ yofuwh1bu17&&&YW1B-B17U&&&Yoshimitsu Fugen White #1 Bunka 170mm&&&The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.

    We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.

    This bunka is a small size at 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.

    The knife comes with a simple very nice oak octagonal handle with burnt urushi finiish that is a big upgrade over the old one.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (See choil shot)
  • Knife Type: Bunka
  • Handle: Not like the video.
  • Weight: 4.5oz / 128g
  • Blade Length: 170mm
  • Overall Length: 307mm
  • Spine Thickness at Heel: 2.8mm
  • Blade Height at Heel: 47.9mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-bunka-170mm-437.png&&&0&&&||&&&||&&&@@@ fuwh2gy18&&&YW1B-G18U&&&Yoshimitsu Fugen White #1 Gyuto 185mm&&&The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.

    We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and takes a fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with soft iron cladding. The covering features a kurouchi finish, which protects the blade while adding to the classic look of the knife.

    This gyuto is a small size at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm which is quite tall in relation to the length. For those with small hands or a limited cutting area this is a wonderful balance.

    The knife comes with a simple very nice wood octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Handle: Burnt Oak Octagonal as pictured (not like the video)
  • Weight: 4.7oz (134g)
  • Blade Length: 188mm
  • Overall Length: 325mm
  • Spine Thickness at Heel: 3.0mm
  • Blade Height at Heel: 49.4mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-185mm-177.png&&&5&&&||&&&||&&&@@@ yofugy21&&&YW1B-G21U&&&Yoshimitsu Fugen White #1 Gyuto 210mm&&&The Fugen line of kitchen knives are made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. The knives are really well put together and offered at a budget conscious price. Fugens are a perfect entry point into Japanese knives for many users. Line chefs and home cooks should consider this bargain of a blade when looking to make the transition to Japanese kitchen knives.

    The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones.

    With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a burnt oak octagonal handle that compliments the hand-forged nature of the blade. This simple gyuto is a perfect entry point into the world of Japanese cutlery.

  • Maker: Yoshimitsu
  • Brand: Fugen
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #1
  • Cladding: Soft Iron
  • HRC: 61
  • Edge Grind: Even
  • Weight: 5.7 oz/ 162g
  • Blade Length: 215mm
  • Overall Length: 352mm
  • Spine Thickness at Heel: 3.4mm
  • Blade Height at Heel: 51.7mm
  • New Handle. Trust pictures not video!&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-210mm-199.png&&&4.5&&&||&&&||&&&|kika21gy|@@@ yofuwh1gy24&&&YW1B-G24U&&&Yoshimitsu Fugen White #1 Gyuto 240mm&&&The Yoshimitsu Hamono Company was founded by five brothers who made a name for themselves due to their use of Tamahagne steel, which they smelt themselves in a classic Tatara from locally sourced iron sands. We were drawn to theses makers because of their use of the old techniques like Tamahagane and hand forged awase (cladding), much of which is now performed by the big steel mills before sending the clad steel to their customers.

    Now only one of their nephews survive and he has continued the business. The Fugen White #1 line he makes for us is constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.

    This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a simple oval ho wood handle and plastic ferrule.

  • Knife Brand: Yoshimitsu Fugen
  • Blacksmith: Yoshida San
  • Location: Shimabara, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (See choil shot)
  • Knife Type: Gyuto
  • Weight: 6.3 oz/ 206g
  • Blade Length: 245 mm
  • Overall Length: 400 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 50.5 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-240mm-302.png&&&4.5&&&||&&&||&&&||@@@ yofuwh1ho15&&&YW1B-H15U&&&Yoshimitsu Fugen White #1 Honesuki 150mm&&&Yoshimitsu Fugen White #1 Honesuki 150mm. The Fugen line of knives is made for us by Yoshimitsu Hamono, a small blacksmith shop located north of Nagasaki, Japan. We have tasked them with producing a well-made and designed line of knives that can compete with many other brands, but at a much lower price point.

    By utilizing Hitachi White Paper #1 steel and a soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering which reduces manufacturing costs while providing additional protection to the blade.

    At 150mm long this knife is primarily used for boning poultry but can also be used as a petty knife to do basic small vegetable and herb processing as well as garnish preparations.

    The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Honesuki represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 3.7 oz (104 g)
  • Blade Length: 150 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 42.5 mm
  • Handle: Burnt Oak Octagonal &&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-honesuki-150mm-252.png&&&0&&&||&&&||&&&@@@ yofuwh1kicl1&&&YW1B-C18U&&&Yoshimitsu Fugen White #1 Kiri Cleaver 195mm&&&Yoshimitsu Hamono are well known for their skill. As one of their main distributors outside Japan, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.

    They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them. Our Kiri Cleaver saya does NOT fit this knife.

    The blade is a cross between a cleaver and a bunka which is super fun to use. It can take the place of many of the knives in your kit. Finally, the urushi lacquer finish makes the handle nearly waterproof for years of reliable service.

  • Knife Brand: Yoshimitsu Fugen
  • Blacksmith: Yoshida San
  • Location: Shimbara, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (See choil shot)
  • Knife Type: Kiri Cleaver (Bunka/cleaver)
  • Weight: 8.0 oz (228 g)
  • Edge Length: 190 mm
  • Total Length: 335 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 75.6 mm
  • Handle: Burnt Oak Octagonal

    The CKTG Kiri Cleaver Saya will not fit this knife.&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiri-cleaver-195mm-207.png&&&5&&&||&&&||&&&@@@ yofuwh1ki24&&&YW1B-K21U&&&Yoshimitsu Fugen White #1 Kiritsuke 210mm&&&The Yoshimitsu Fugen White #1 Kiritsuke 210mm is an unusual blade. It combines the general proportions of a sujihiki with the overall shape of a classic kiritsuke. Kiritsuke knives are regarded as general purpose kitchen blades that were originally made with a single bevel. More recently, double bevel examples are finding favor with many chefs as they are easier to use and care for. But unlike most kiritsuke knives, this one has a very short blade height and is thus more a cousin to a sujihiki than a gyuto. The reverse tanto profile makes the pointed tip very nimble but also delicate, while the flat and thin profile lends itself to most slicing tasks.

    White #1 steel is the material of choice for the core for several reasons. It is a very resilient steel that resists chipping while being relatively easy to sharpen. The steel also takes a really refined edge when put to the stones. We think Shirogami #1 is a perfect choice when balancing performance and budget.

    The inner core of White #1 is covered, san-mai style, with a soft iron cladding which features a kurouchi finish. This aids in protecting the blade from corrosion and shocks while aiding food release. It also makes this sword-like knife even better looking. Considering all it has to offer, we think this attractive and versatile kitchen knife represents the highest level of price-to-performance ratios.

    We have recently upgraded the handle to octagonal oak with a burnt urushi (lacquer) finish.

  • Knife Brand: Yoshimitsu Fugen
  • Blacksmith: Yoshida San
  • Location: Shimbara, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1 Reactive
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 4.4 oz (124 g)
  • Blade Length: 209 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 3.7 mm
  • Blade Height: 39 mm
  • Handle: Burnt Urushi Octagonal&&&&&&126&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-210mm-261.png&&&5&&&||&&&||&&&@@@ yofuwh1ki241&&&YW1B-K24U&&&Yoshimitsu Fugen White #1 Kiritsuke 240mm&&&The Yoshimitsu Fugen White #1 Kiritsuke 240mm is a truly unique blade, blending the sleek proportions of a sujihiki with the distinctive shape of a traditional kiritsuke. With its short blade height, this knife leans more towards the functionality of a sujihiki, offering precision and control in slicing tasks. The reverse tanto profile enhances the nimbleness of the pointed tip, making it ideal for delicate work, while the flat and thin design ensures exceptional slicing performance.

    Crafted with White #1 steel at its core, this knife offers a combination of resilience and ease of sharpening. Renowned for its ability to take a finely honed edge, Shirogami #1 strikes a great balance between high performance and affordability, making it an excellent choice for both professional chefs and home cooks.

    The core is protected by a soft iron cladding in a traditional san-mai construction, featuring a kurouchi finish. This not only enhances the knife’s resistance to corrosion and shock but also adds a touch of rustic elegance while improving food release. With its functional design and refined aesthetic, this blade exemplifies an outstanding price-to-performance ratio.

    To complement its craftsmanship, the knife is fitted with an upgraded octagonal oak handle featuring a burnt urushi (lacquer) finish, providing a comfortable grip and a stylish, durable touch.

  • Knife Brand: Yoshimitsu Fugen
  • Blacksmith: Yoshida San
  • Location: Shimbara, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1 Reactive
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 5.7 oz (162 g)
  • Blade Length: 243 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 40 mm
  • Handle: Burnt Oak Urushi Octagonal&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-340.png&&&0&&&||&&&||&&&@@@ fuwh1na16&&&YW1B-N17U&&&Yoshimitsu Fugen White #1 Nakiri 165mm&&&The nakiri is a very popular knife used for processing vegetables. It features a rectangle-shaped blade with a square tip. The profile is flat or almost flat. This geometry makes it an idea choice for push cutting and chopping but not so good for rocking styles. The blades are customarily ground quite thin to avoid wedging or sticking in dense or hard vegetables.

    The Fugen White #1 Nakiri is a classic nakiri in shape and grind. The blade length is about average for these knives, at 165mm. The height is similarly scaled at 47mm. It has a nice 50/50 symmetrical grind which, after a quick trip to the stones, provides a very sharp cutting edge.

    Fugen knives feature inner cores of Hitachi White #1 steel which is encased in a soft iron cladding. The outer layer is left with its carbon coating to protect the knife from corrosion and provide a surface with better food release. Of course, the knife is not stainless steel and does require care with drying between uses. In keeping with the rustic look, we have specified an upgraded oak octagonal handle with burnt Urushi finish.

    The Fugen is a really well put together knife which is offered at a budget conscious price. It is a perfect entry point into Japanese knives in general or nakiris in particular. Line chefs and home cooks should consider this bargain of a blade when looking to take this step into a new style of kitchen knife.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 4.7 oz (132 g)
  • Blade Length: 165 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 33. mm
  • Blade Height: 48.0 mm
  • Handle: Burnt Oak Octagonal (trust handle photos, not video)&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-nakiri-165mm-147.png&&&5&&&||&&&||&&&@@@ fuwh1pe12&&&YW1B-P12U&&&Yoshimitsu Fugen White #1 Petty 120mm&&&Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.

    It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.

    The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 2.3 oz 66 g)
  • Blade Length: 119 mm
  • Total Length: 250 mm
  • Spine Thickness at Base: 2.8 mm
  • Blade Height: 35.2 mm
  • Handle: Oak Octagonal with Burnt Urushi Finish (trust the photos, not what's shown in the video)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-petty-120mm-158.png&&&4&&&||&&&||&&&@@@ fu1pe15&&&YW1B-P15U&&&Yoshimitsu Fugen White #1 Petty 150mm&&&If you're interested in a good blacksmith made knife using traditional technique with a rustic finish these are a good place to start.

    By utilizing Hitachi White Paper #1 steel with soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.

    At 150mm long and 35mm tall, this is a very typical petty-sized blade. As such, it can be used effectively in many tasks, including basic small vegetable and herb processing as well as garnish preparations.

    The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Petty 150mm represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 3.3 oz (94 g)
  • Blade Length: 150 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 35.4 mm
  • Handle: Burnt Oak Octagonal (trust handle photos, not video)&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-petty-150mm-451.png&&&5&&&||&&&||&&&@@@ yofuwh1sa17&&&YW1B-S17U&&&Yoshimitsu Fugen White #1 Santoku 170mm&&&The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.

    We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.

    This santoku is a small size at 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 48.4mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.

    The knife comes with a simple very nice oak octagonal handle with burnt urushi finiish that is a big upgrade over the old one.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (See choil shot)
  • Knife Type: Santoku
  • Weight: 4.5oz / 128g
  • Blade Length: 169mm
  • Overall Length: 310mm
  • Spine Thickness at Heel: 3.2mm
  • Blade Height at Heel: 48.4mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-santoku-170mm-312.png&&&0&&&||&&&||&&&@@@ yofuwh1su24&&&YW1B-J24U&&&Yoshimitsu Fugen White #1 Sujihiki 240mm&&&Yoshimitsu Fugen are well-priced handmade forged knives. While they are placed at the lower end of the cost scale, they perform admirably and will make a great introduction to the world of Japanese kitchen knives. The shaping on these knives is nicely executed and the performance belies the aggressive price. The out of the box edge is about average, but a quick trip to your favorite stones will result in a screaming sharp edge. We can sharpen the blade (extra charge) before shipping for those wanting a head start in the kitchen.

    The knife is made with a Hitachi White #1 core and a soft iron cladding which retains the carbon forging scale for extra protection, enhanced food release, and good looks!

    Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.

    The blade is mated to a simple octagonal-shaped handle with a lacquered finish.

  • Knife Brand: Yoshimitsu Fugen
  • Blacksmith: Yoshida San
  • Location: Shimabara, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 5.4 oz (152 g)
  • Blade Length: 252 mm
  • TotalLength: 393 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height at Heel: 38.2 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-sujihiki-240mm-411.png&&&4&&&||&&&||&&&@@@ yofuwh1tana&&&YW1B-N18U&&&Yoshimitsu Fugen White #1 Tall Nakiri 185mm&&&The five brothers that run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. This process is the most traditional way of steel making using a Tatara and smelting from sand iron collected from a river. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.

    They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them.

    The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.

  • Knife Brand: Yoshimitsu Fugen
  • Blacksmith: Yoshida San
  • Location: Shimbara, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (See choil shot)
  • Knife Type: Tall Nakiri (Small Cleaver)
  • Weight: 7.3 oz (208 g)
  • Edge Length: 189 mm
  • Total Length: 323 mm
  • Spine Thickness at Base: 3.5 mm
  • Height: 75.7 mm
  • Handle: Oak Wood with Urushi Finish, Octagonal&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-nakiri-185mm-61.png&&&5&&&||&&&||&&&@@@ yofuwh1tape1&&&YW1B-T12U&&&Yoshimitsu Fugen White #1 Tall Petty 120mm&&&Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.

    It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.

    The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.

  • Knife Brand: Fugen
  • Blacksmith: Yoshimitsu
  • Location: Nagasaki, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Steel: White #1
  • HRC: 61
  • Edge Grind: Even (see choil shot)
  • Weight: 2.8 oz/ 78g
  • Blade Length: 127 mm
  • Overall Length: 254 mm
  • Spine Thickness at Heel: 2.6 mm
  • Blade Height at Heel: 37.9 mm
  • Handle: Oak Octagonal with Burnt Urushi Finish&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-petty-120mm-172.png&&&0&&&||&&&||&&&@@@ yosabl2gy21&&&FAB-G21U&&&Yoshito Saku Blue #2 Gyuto 210mm&&&The Yoshito Blue #2 Gyuto measures 210mm on the edge. This small, family run blacksmith shop is new to kitchen knife making even though they've been making farming and gardening tools for over 90 years. Based in Kumamoto, we are their first international customer selling kitchen knives. These knives are nicely made and hand engraved. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi-generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.

  • Brand: Yoshito Saku
  • Blacksmith: Mr. Fukushima
  • Location: Kumamoto
  • Construction: San Mai Hammer Forged
  • Edge Steel: Aogami #2 (Blue #2)
  • Handle: Burnt Urushi Oak Octagonal
  • HRC: 61-62
  • Edge Grind: Even
  • Weight: 7.0 oz (200 g)
  • Edge Length: 214 mm
  • Total Length: 370 mm
  • Spine Thickness at Heel: 4.0 mm
  • Blade Height: 48.0 mm&&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-gyuto-210mm-286.png&&&4&&&||&&&||&&&|kika21gy|@@@ shbl2na16&&&FAB-N16U&&&Yoshito Saku Blue #2 Nakiri 165mm&&&This small, family run blacksmith shop is new to kitchen knife making even though they've been making farming and gardening tools for over 90 years. Based in Kumamoto, we are their first international customer selling kitchen knives. Their first effort are two of the most popular items made for Japanese families, the santoku and nakiri made with Blue #2 steel and a nice hardwood octagonal oak handle. These knives are nicely made and hand engraved. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi-generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.

  • Brand: Yoshito Saku
  • Blacksmith: Mr. Fukushima
  • Location: Kumamoto
  • Construction: San Mai Hammer Forged
  • Edge Steel: Aogami #2 (Blue #2)
  • Handle: Oak Octagonal with Burnt Urushi Finish
  • HRC: 61-62
  • Edge Grind: Even
  • Weight: 5.8 oz (166 g)
  • Edge Length: 161 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 48.1 mm
  • Pictures are correct--new handles as of 4/23/2021&&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-nakiri-165mm-154.png&&&5&&&||&&&||&&&@@@ shbl2sa16&&&FAB-S16U&&&Yoshito Saku Blue #2 Santoku 165mm &&&We recently found this small blacksmith shop based in Kumamoto that makes sickles, hoes, and other gardening and farming implements. They've been in business since 1923. Recently, they started Hocho production and this is the first knife they are producing for sale. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.

    The Yoshito Saku Blue #2 Santoku is made with Blue Paper #2 steel and is clad with a soft iron. The kurouchi finish is very attractive and quite smooth. There is also some nice hand engraved kanji adorning the blade face.

    This is typical santoku in terms of shape and dimensions. It has a long flat section to the edge which gently curves up to the sheep’s foot tip. This knife will please push cutters in particular but will also appeal to users who like to rock, too!

    There is a very simple and basic look to this knife which we find very attractive. The octagonal hardwood handle furthers this aesthetic and provides a very comfortable and secure grip to the knife. It's finished with a beautiful Japanese lacquer called "urushi," made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, and this protects the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.

  • Brand: Yoshito Saku
  • Blacksmith: Fukushima-san
  • Location: Kumamoto
  • Construction: San Mai Hammer Forged
  • Edge Steel: Aogami #2 (Blue #2)
  • HRC: 62
  • Edge Grind: Even
  • Handle: Urushi Oak Octagonal (New See Photos)
  • Weight: 5.1 oz (146 g)
  • Edge Length: 169 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 47.3 mm&&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-santoku-165mm-184.png&&&0&&&||&&&||&&&@@@ yosagisa16&&&FAB-TP12U&&&Yoshito Saku Blue #2 Tall Petty 120mm&&&We recently found this small blacksmith shop based in Kumamoto that makes sickles, hoes, and other gardening and farming implements. They've been in business since 1923. Recently, they started Hocho production and this is the first knife they are producing for sale. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi-generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.

    The Yoshito Saku Blue #2 The finish is kurouchi on top and a nice wide bevel on the bottom. The oak octagonal handle is made has an Urushi finish on it to protect it from water and furthers this aesthetic with a nice two-tone that looks great with the rustic blade. Urushi is a traditional craft and is made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, protecting the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.

  • Brand: Yoshito Saku
  • Blacksmith: Fukushima-san
  • Location: Kumamoto
  • Construction: San Mai Hammer Forged
  • Edge Steel: Aogami #2 (Blue #2)
  • HRC: 62
  • Edge Grind: Even
  • Handle: Urushi Burnt Oak Octagonal
  • Weight: 3.0 oz (86 g)
  • Edge Length: 122 mm
  • Total Length: 255 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 40.4 mm&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-tall-petty-120mm-101.png&&&5&&&||&&&||&&&@@@ yukusg2japok&&&Kuro-Folder-Ironwood&&&Yu Kurosaki SG2 Japanese Folder&&&Yu Kurosaki SG2 Japanese Folder. This is a beautiful knife made by one of the top blacksmiths working in Japan.

    Most of his production is kitchen knives but occasionally he offers unique, smaller runs of specialty items like this. We only have two of these to offer. Comes with a leather pouch and a gift box.

  • Blacksmith: Yu Kurosaki
  • Weight: 4.1 oz (118 g)
  • Edge Length: 106 mm
  • Total Length (blade extended): 240 mm
  • Blade Height at Base: 26.3 mm
  • Scales: Ironwood&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yu-kurosaki-sg2-japanese-folder-1.png&&&0&&&||&&&||&&&||@@@ yukusg2japok1&&&Kuro-Folder-Black-Carbon&&&Yu Kurosaki SG2 Japanese Pocket Knife&&&Introducing the Yu Kurosaki folding knife, meticulously crafted from SG2 micro carbide powder stainless steel. Known as one of the hardest blade steels globally, SG2 offers exceptional rust resistance, a sharp, long-lasting edge, and a stunning aesthetic.

    The knife's sleek folding handle is expertly handcrafted from G10, a material prized in custom knife making for its odorless, incredibly durable properties. This handle is designed for a comfortable grip, perfectly balanced weight, and can be effortlessly folded with one hand, making it as functional as it is stylish.

  • Weight: 4.1 oz (118 g)
  • Edge Length: 106 mm
  • Total Length (blade extended): 240 mm
  • Blade Height at Base: 26.3 mm&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yu-kurosaki-sg2-japanese-pocket-knife-161.png&&&0&&&||&&&||&&&||@@@ yubl2bu18&&&MSA-B16U&&&Yusaku Blue #2 Kurouchi Bunka 165mm&&&Yusaku Blue #2 Bunka 165mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!

    The first offering is a nice 165mm bunka made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.

    We feel that this knife will appeal to many users, both professional and home-based.

  • Weight: 4.7 oz (134 g)
  • Blade Length: 171 mm
  • Overall Length: 305 mm
  • Spine Thickness at Heel: 2.8 mm
  • Blade Height at Heel: 44.8 mm
  • New Handle as of 4/15/2021. Trust the photos.

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-bunka-165mm-146.png&&&5&&&||&&&||&&&@@@ yubl2kubu18&&&MSA-B18U&&&Yusaku Blue #2 Kurouchi Bunka 180mm&&&The Yusaku Blue #2 Kurouchi Bunka 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    This bunka is made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and applies a very nice kurouchi finish on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Kurouchi
  • Edge Steel: Blue #2
  • Edge Grind: Even
  • Weight: 5.4 oz (152 g)
  • Blade Length: 183 mm
  • Overall Length: 312 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 43.8 mm
  • Handle: Oak Urushi Octagonal
  • Please note that an epoxy is applied to the top of the handle to protect and secure the blade; this is intentional.&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-bunka-180mm-263.png&&&0&&&||&&&||&&&@@@ yubl2bu16cu1&&&MSA-F18U&&&Yusaku Blue #2 Kurouchi Funayuki/Gyuto 185mm&&&Yusaku Blue #2 Funayuki/Gyuto 165mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!

    This offering is a nice 180mm funayuki/gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.

  • Weight: 5.1 oz (144 g)
  • Edge Length: 183 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 2.8 mm
  • Blade Height at Heel: 45.3 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-funayuki-gyuto-185mm-28.png&&&5&&&||&&&||&&&||@@@ yubl2fu21cu&&&MSA-F21U&&&Yusaku Blue #2 Kurouchi Funayuki/Gyuto 210mm &&&A young blacksmith makes this Funayuki named Kousuke Muneishi, and he is a 3rd generation bladesmith heralding from Tosa Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 210mm funayuki/gyuto made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.

    These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Constrcution: Hammer Forged, San Mai
  • Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi/Sand Blast Shinogi
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 6.3 oz (180 g)
  • Blade Length: 215 mm
  • Overall Length: 360 mm
  • Spine Thickness at Heel: 2.8 mm
  • Blade Height at Heel: 48.3 mm
  • Handle: Burnt Oak Octagonal&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-funayuki-gyuto-210mm-140.png&&&5&&&||&&&||&&&||@@@ yubl2gy21&&&MSA-G21U&&&Yusaku Blue #2 Kurouchi Gyuto 210mm&&&The Yusaku Blue #2 Gyuto is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 210mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.

    These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Constrcution: Hammer Forged, San Mai
  • Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi/Sand Blast Shinogi
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 6.7 oz (192 g)
  • Blade Length: 215 mm
  • Overall Length: 362 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height: 48.4 mm
  • Handle: Burnt Urushi Octagonal
  • Photos are updated with the new handle&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-gyuto-210mm-132.png&&&5&&&||&&&||&&&||@@@ yubl2gy212&&&MSA-G24U&&&Yusaku Blue #2 Kurouchi Gyuto 240mm&&&The Yusaku Blue #2 Gyuto 240mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 240mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.

    These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home based.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Constrcution: Hammer Forged, San Mai
  • Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi/Sand Blast Shinogi
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 8.0 oz (228 g)
  • Blade Length: 242 mm
  • Overall Length: 395 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height: 49.0 mm
  • Handle: Burnt Urushi Octagonal
  • Photos are updated with the new handle&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-gyuto-240mm-143.png&&&0&&&||&&&||&&&||@@@ yubl2ho151&&&MSA-H15U&&&Yusaku Blue #2 Kurouchi Honesuki 150mm&&&Yusaku Blue #2 Honesuki is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    This offering is a nice 150mm Honesuki made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. It comes with a Japanese octagonal handle with a traditional Urushi burnt finish. Our honesuki sayas do not fit this knife. Get the blade guard.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai / Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Shot)
  • Weight: 3.6 oz (102 g)
  • Blade Length: 154 mm
  • Overall Length: 286 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 37.5 mm
  • Handle: Burnt Urushi Octagonal
  • Please note that an epoxy is applied to the top of the handle to protect and secure the blade; this is intentional but can sometimes appear to be in excess.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-honesuki-150mm-139.png&&&5&&&||&&&||&&&||@@@ yubl2kicl181&&&MSA-C18WU&&&Yusaku Blue #2 Kurouchi Kiri Cleaver 180mm&&&Yusaku Blue #2 Kiri Cleaver is basically a tall nakiri with a tip in the style of a kiritsuke. It's made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    This offering is made especially for CKTG made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. This one comes with a beautiful blue Urushi octagonal handle. Please note that the kiri cleaver saya does not fit this knife well.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai / Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Shot)
  • Weight: 9.6 oz (272 g)
  • Blade Length: 183 mm
  • Overall Length: 329 mm
  • Spine Thickness at Heel: 3.2 mm
  • Blade Height: 73.5 mm
  • Handle: Burnt Urushi Octagonal
  • Please note that an epoxy is applied to the top of the handle to protect and secure the blade; this is intentional but can sometimes appear to be in excess.&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-kiri-cleaver-180mm-137.png&&&0&&&||&&&||&&&||@@@ yubl2ki24&&&MSA-K24U&&&Yusaku Blue #2 Kurouchi Kiritsuke 245mm&&&The Yusaku Blue #2 Kiritsuke is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 240mm kiritsuke made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.

    These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home based.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Constrcution: Hammer Forged, San Mai
  • Edge Steel: Hitachi Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi/Sand Blast Shinogi
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 7.4 oz (210 g)
  • Blade Length: 243 mm
  • Overall Length: 396 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height: 47.1 mm
  • Handle: Burnt Urushi Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-kiritsuke-245mm-145.png&&&5&&&||&&&||&&&@@@ yubl2na18cu&&&MSA-N18U&&&Yusaku Blue #2 Kurouchi Nakiri 180mm&&&Yusaku Blue #2 Nakiri 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.

    Yusaku Blue #2 Nakiri 180mm comes with a very nice octagonal handle made with burnt Urushi finish that looks great and is easy to keep clean.

  • Weight: 6.4 oz (182 g)
  • Edge Length: 181 mm
  • Total Length: 326 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 47.2 mm
  • Handle: Octagonal with Burnt Urushi Finish&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-nakiri-180mm-28.png&&&5&&&||&&&||&&&||@@@ yubl2pe121&&&MSA-P12U&&&Yusaku Blue #2 Kurouchi Petty 120mm&&&This Yusaku Blue #2 petty knife is made by a young, up-and-coming blacksmith named Kousuke Muneishi, a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. The knife comes with a very nice oak octagonal handle with burnt urushi finish.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami (Blue Paper)
  • Edge Grind: Even (See Photo)
  • Weight: 2.4 oz (70 g)
  • Blade Length: 120 mm
  • Overall Length: 260 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 30.5 mm
  • Handle: Oak Octagonal&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-120mm-134.png&&&0&&&||&&&||&&&||@@@ yubl2kupe15&&&MSA-P15U&&&Yusaku Blue #2 Kurouchi Petty 150mm &&&The Yusaku Blue #2 Petty represents the innovative craftsmanship of Kousuke Muneishi, a third-generation blacksmith emerging in the industry. Hailing from Tosa, Kousuke continues the legacy of Muneishi Cutlery Mfg, founded in 1955 by his grandfather for crafting farming and forestry tools. The company, now under his father's management, specializes in tools made primarily from Aogami #2 steel.

    Kousuke, branching into kitchen cutlery, marks a new chapter for the family business, showcasing his growing expertise in blade-making. His debut creations have greatly impressed us, and we anticipate a fruitful long-term collaboration with this gifted artisan.

    Named "Yusaku," these knives carry a special kanji on the blade, signifying the brand. Intriguingly, the last character 'Yu' can also be pronounced as 'Suke' in a name, while the first kanji, 'Saku,' means work. Hence, 'Yu-Saku' symbolizes the work or production of Kousuke.

    These knives offer exceptional value, combining excellent craftsmanship, meticulous grinds, and a versatile design suitable for both professional chefs and home cooks. Each knife features a urushi-finished handle in a distinctive octagonal shape, enhancing both its aesthetic appeal and functionality.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami (Blue Paper)
  • Edge Grind: Even (See Photo)
  • Weight: 3.4 oz (96 g)
  • Blade Length: 157 mm
  • Overall Length: 292 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 34.5 mm
  • Handle: Urushi Burnt Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-150mm-176.png&&&0&&&||&&&||&&&@@@ yubl2tana18&&&MSA-N18WU&&&Yusaku Blue #2 Kurouchi Tall Nakiri 180mm &&&Yusaku Blue #2 Tall Nakiri 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over the management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 180mm tall nakiri made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.

    We feel that this knife will appeal to many users, both professional and home-based. The knife has a beautiful urushi octagonal handle on it. It's a one of a kind knife, hand made by a single blacksmith and would make a special addition to your kitchen.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Weight: 10.9 oz (310 g)
  • Blade Length: 182 mm
  • Total Length: 341 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 75.4 mm
  • Handle: Custom Octagonal with Urushi Finish
  • Please note that an epoxy is applied to the top of the handle to protect and secure the blade; this is intentional but can sometimes appear to be in excess.&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-tall-nakiri-180mm-96.png&&&0&&&||&&&||&&&||@@@ yubl2tape121&&&MSA-T12U&&&Yusaku Blue #2 Kurouchi Tall Petty 120mm&&&Yusaku Blue #2 Tall Petty is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. This knife is mated to an urushi -finished handle in an octagonal shape.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami (Blue Paper)
  • Edge Grind: Even (See Photo)
  • Weight: 2.9 oz (82 g)
  • Blade Length: 125 mm
  • Overall Length: 252 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 39.7 mm
  • Handle: Urushi Burnt Octagonal&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-tall-petty-120mm-143.png&&&0&&&||&&&||&&&||@@@ yubl2nabu16&&&MAN-B16U&&&Yusaku Blue #2 Nashiji Bunka 165mm&&&The Yusaku Blue #2 Nashiji Bunka 165mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.

    The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Nashiji
  • Edge Steel: Blue #2
  • Stainless Clad
  • Edge Grind: Even
  • Weight: 5.5 oz (156 g)
  • Blade Length: 170 mm
  • Overall Length: 322 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 44 mm
  • Handle: Oak Urushi Octagonal

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-165mm-52.png&&&0&&&||&&&||&&&@@@ yubl2bu181&&&MAN-B18U&&&Yusaku Blue #2 Nashiji Bunka 180mm &&&The Yusaku Blue #2 Nashiji Bunka 180mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel. The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Nashiji
  • Edge Steel: Blue #2
  • Stainless Clad
  • Edge Grind: Even
  • Weight: 5.1 oz (144 g)
  • Blade Length: 185 mm
  • Overall Length: 330 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 46.8 mm
  • Handle: Oak Urushi Octagonal

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-180mm-148.png&&&5&&&||&&&||&&&@@@ yubl2nafu21&&&MAN-F21U&&&Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm&&&This Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm is made from Blue #2 steel laminated with soft iron. Kousuke uses the san-mai method and sand-blasts the blade face to leave a nashiji (pear skin) finish. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile that will match most kinds of cutting styles.

    These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Constrcution: Hammer Forged, San Mai
  • Edge Steel: Hitachi Blue #2
  • Stainless Clad
  • Finish: Nashiji
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 6.1 oz (174 g)
  • Blade Length: 214 mm
  • Overall Length: 373 mm
  • Spine Thickness at Heel: 3.2 mm
  • Blade Height at Heel: 49.1 mm
  • Handle: Burnt Oak Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-funayuki-gyuto-210mm-257.png&&&5&&&||&&&||&&&|kika21gy|@@@ yubl2naho15&&&MAN-H15U&&&Yusaku Blue #2 Nashiji Honesuki 150mm&&&"Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2) carbon steel. Please dry the blade after washing it to prevent rust.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai / Hammer Forged
  • Edge Steel: Blue #2
  • Stainless Clad
  • Finish: Nashiji
  • Edge Grind: Even (See Choil Shot)
  • Weight: 4.7 oz (136 g)
  • Edge Length: 156 mm
  • Total Length: 303 mm
  • Spine Thickness at Heel: 4.0 mm
  • Blade Height at Heel: 40.0 mm
  • Handle: Burnt Urushi Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-honesuki-150mm-277.png&&&0&&&||&&&||&&&@@@ yubl2fu16&&&MAN-N18U&&&Yusaku Blue #2 Nashiji Nakiri 180mm &&&A young blacksmith named Kousuke Muneishi makes this nakiri, and he is a 3rd generation bladesmith heralding from Tosa, Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.

    Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.

    We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!

    The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with stainless cladding. He uses the san-mai method and this one has a sand-blasted finish (nashiji) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile to match most kinds of cutting styles.

    These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Constrcution: Hammer Forged, San Mai
  • Edge Steel: Hitachi Blue #2
  • Stainless Clad
  • Finish: Nashiji/Sand Blast Shinogi
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 6.9 oz (196g)
  • Blade Length: 181 mm
  • Overall Length: 337 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 48.5 mm
  • Handle: Oak Octagonal with Urushi Finish

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-nakiri-180mm-1.png&&&0&&&||&&&||&&&@@@ yubl2nape12&&&MAN-P12U&&&Yusaku Blue #2 Nashiji Petty 120mm&&&The Yusaku Blue #2 Nashiji Petty 120mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.

    The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.

  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Nashiji
  • Edge Steel: Blue #2
  • Stainless Clad
  • Edge Grind: Even
  • Weight: 2.9 oz (82 g)
  • Blade Length: 123 mm
  • Overall Length: 260 mm
  • Spine Thickness at Heel: 3.1 mm
  • Blade Height at Heel: 30.5 mm
  • Handle: Oak Urushi Octagonal&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-petty-120mm-52.png&&&0&&&||&&&||&&&@@@ yubl2natape1&&&MAN-T12U&&&Yusaku Blue #2 Nashiji Tall Petty 120mm&&&Yusaku Blue #2 Nashiji Tall Petty 120mm. "Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (stainless clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2). Please dry the blade after washing it to prevent rust.

  • Brand: Yusaku
  • Blacksmith: Kousuke Muneishi
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Finish: Nashiji
  • Edge Steel: Aogami 2 (Blue Paper #2)
  • Stainless Clad
  • Edge Grind: Even (See Photo)
  • Weight: 3.1 oz/ 90g
  • Blade Length: 128 mm
  • Overall Length: 263 mm
  • Spine Thickness at Heel: 3.0 mm
  • Blade Height at Heel: 42.3 mm
  • Handle: Urushi Burnt Octagonal&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-tall-petty-120mm-269.png&&&0&&&||&&&||&&&@@@ yusanst&&&Yuuka-Sticker&&&Yuuka san Sticker&&&Yuuka san Sticker. This was made after she designed and produced a beautiful woodblock print for Chefknivestogo based on the Samurai Warrior Yoshitsune. &&&&&&0.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-sticker-116.png&&&0&&&||&&&||&&&@@@ yusantato&&&Yuuka-Tenugui&&&Yuuka San Tenugui Towel&&&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&&&||&&&||&&&@@@ yusanwopr&&&Samurai-Warrior&&&Yuuka San Woodblock Print “Yoshitsune”&&&Yuuka san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary. This one is of a samurai warrior.

    She named the new woodblock print “Yoshitsune.” He lived about 850 years ago in the Kamakura Era and is considered a folk hero. Minamoto no Yoshitsune was small in size but lightning quick and he fought and beat another big, strong warrior named “Benkei” in Kyoto who then became his loyal follower. Yuuka san was inspired to make a block print depicting Yoshitsune in full armor at the moment of attack.

    Yuuka san made 20 numbered prints in all. We took #1 for our office. The second photo is of her original drawing which she used to cut the wood block before printing. If you watch the video below you can see her making a small print for demonstration.

  • Artist: Yuuka San
  • Location: Miki City Japan
  • Wood Block Print Size: 130mm x 180mm
  • Frame size : 200mm x 275mm
  • Signed with one Red Seal
  • Numbered Prints with 1-20.
  • Mat and Frame Included

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-print-yoshitsune-67.png&&&0&&&||&&&||&&&@@@ zaaspe15&&&Zkuri-AS-Petty&&&Zakuri AS Petty 150mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami Super (AS) is known for its ability to take and keep a super sharp edge. It is also very reactive, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry.

    This handle is an inexpensive walnut D Shape with a plastic ferrule to keep the cost down. Nothing special but it does the job..

    If you have not tried an AS knife this could be your time to experience this super steel at a truly affordable price.

  • Maker: Karaku
  • Brand: Zakuri
  • Location: Tosa
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super
  • Cladding: Iron
  • Finish: Kurouchi
  • Weight: 2.5 oz (70 g)
  • Edge Length: 152 mm
  • Total Length: 292 mm
  • Spine Thickness at Heel: 3.0 mm
  • Blade Height at Heel: 28mm &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/zakuri-as-petty-150mm-141.png&&&0&&&||&&&||&&&@@@ id&&&code&&&name&&&caption&&&options&&&price&&&sale-price&&&image&&&reviews_average_rating&&&