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-99.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.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/2-000-grit-rust-remover-block-green-28.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-63.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 in 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.

 photo 3kblock_zpsf294878f.jpg&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3-000-grit-rust-remover-block-brown-29.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-48.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-125.png&&&5&&&||&&&||&&&||@@@ 5drstcowhexk&&&5/16Drillcollar&&&5/16" Drill Stop Collar &&&5/16" Drill Stop Collar W/ Hex Key. You can use this as a quick and easy stone measuring jig for different edge pro stones along with the angle cube that is also available on the site. Comes with a hex key. &&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5-16-drill-stop-collar-76.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

    &&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5pc-richmond-strop-kit-w-3-x-11-58.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 your sharpening needs and very inexpensive for what you get.

    &&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-grit-diamond-flattening-plate-3-x8-49.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. &&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-100mm-japanese-fabric-sheath-42.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. &&&&&&37.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/adjustable-waterstone-sink-bridge-66.png&&&0&&&||&&&||&&&@@@ 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.&&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-18.png&&&0&&&||&&&||&&&||@@@ anasbu17&&&AAS-B170&&&Anryu Aogami Super 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: 4.8oz
  • Blade Length: 170mm
  • Spine Thickness at Base: 2.8mm
  • Blade Height: 47mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-bunka-170mm-163.png&&&5&&&||&&&||&&&@@@ anasgy18&&&AAS-G180&&&Anryu Aogami Super 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.

    The new line of knives coming from this master are fashioned from Aogami Super steel which has been hammer forged with a soft stainless steel cladding. This protects the core steel from corrosion and makes the blade more "forgiving" than the very hard core steel. The cladding (hagane) is enhanced with both kurouchi (blacksmith) and tsuchime (hammered) finishes.

    180mm gyutos are about as short as gyutos get. They are a great option for those people who prefer compact knives or chefs with very restricted board space. This small-scale cutter is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. The blade is mated to a nice octagonal handle made from maple and black pakka wood.

  • 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: 4.9 oz (138 g)
  • Edge Length: 182 mm
  • Total Length: 327 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 43.9 mm
  • We do not carry a saya that fits this knife; we recommend the felt guard instead&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-180mm-193.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: 6.0 oz
  • Blade Length: 215 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 47 mm&&&&&&220.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-210mm-198.png&&&0&&&||&&&||&&&||@@@ anasgy24&&&AAS-G240&&&Anryu AS Gyuto 240mm&&&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 new range of knives is based around the popular steel known as Aogami Super, or AS. The steel was originally developed for tool and knife makers and it has the highest wear resistance of all the blue steels. 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 over the others in terms of corrosion resistance. This is further enhanced by the use of a stainless cladding with a hammered kurouchi finish.

    This is standard gyuto fare in its proportions. The 244mm length is matched to a nice height of 51mm. It has a bit of a flat spot at the heel but it quickly transforms to a gentle belly from there on. The tip is well crafted and the blade is quite thin behind the edge. It is fairly stout at the spine and the primary bevel starts just about where the kurouchi finish ends.

    The knife comes with a nicely finished octagonal handle made from maple and black pakka wood.

  • 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: 6.2 oz
  • Blade Length: 244 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 51 mm

    &&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-240mm-161.png&&&5&&&||&&&||&&&||@@@ 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)
  • Blade Length: 161 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 50.5 mm

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-nakiri-165mm-165.png&&&0&&&||&&&||&&&||@@@ anaspe13&&&AAS-P120&&&Anryu AS Petty 120mm&&&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: 2.4 oz (68 g)
  • Blade Length: 120 mm
  • Total Length: 248 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 30 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-120mm-42.png&&&5&&&||&&&||&&&||@@@ 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: 3.0 oz/ 84g
  • Blade Length: 148mm
  • Overall Length: 275mm
  • Spine Thickness at Heel: 3.5mm
  • Blade Height at Heel: 33.5mm &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-150mm-162.png&&&0&&&||&&&||&&&||@@@ anaspe75&&&AAS-P75&&&Anryu AS Petty 75mm&&&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: 1.9 oz/ 54g
  • Blade Length: 71mm
  • Overall Length: 197mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 24.0mm &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-75mm-144.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 (142 g)
  • Edge Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 46.5 mm

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-santoku-170mm-228.png&&&5&&&||&&&||&&&@@@ anassu27&&&AAS-S270&&&Anryu AS Sujihiki 270mm&&&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.

    They are made from Aogami Super steel which is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has very high wear resistance and is known for its excellent retention and fine edge capabilities. It is also quite easy to sharpen. The blade is clad in a softer stainless steel which protects the inner core from corrosion, while adding strength and shock protection. But as Aogami Super is a reactive steel, wiping down and drying, especially the edge, should be done after every use.

    The blade face is left with the carbon blacksmith scale, known as kurouchi, and given the great looking hammered finish so emblematic of Anryu knives. The lower blade road is satin finished to contrast with the exposed and polished AS cutting edge.

    Sujihiki knives are Japanese carving knives with a double bevel (as opposed to a yanagiba, which is a single bevel blade). The name is derived from the Japanese words suji, which means tendon, and biki, which means pull. It is a perfect tool for slicing cooked proteins and soft foods like terrines and pates. It also substitutes well for a traditional yanagiba as a sushi knife. The sujihiki is much easier for many people to maintain and sharpen. It is also good for both left- and right-handed users.

    The blade is mated to a nice handle made from maple and black pakka wood.

  • 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 oz
  • Blade Length: 270 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 40 mm

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-sujihiki-270mm-171.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-118.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: 4.7 ounces
  • Blade Length: 182 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2.9 mm
  • Blade Height: 42 mm

    &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-180mm-143.png&&&5&&&||&&&||&&&||@@@ anhagy21&&&AnryuAOGyuto210&&&Anryu Blue #2 Hammered Gyuto 210mm&&&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. The 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.

  • 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
  • Weight: 6 ounces
  • Blade Length: 213 mm
  • Overall Length: 356 mm
  • Thickness at Heel: 2.9 mm
  • Blade Height: 45.8 mm
  • Video Is of an older version

    &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-210mm-162.png&&&5&&&||&&&||&&&||@@@ kaanasgy24&&&AnryuAOGyuto240&&&Anryu Blue #2 Hammered Gyuto 240mm&&&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.
    A reminder, the carbon steel core of this knife will discolor with normal use and rust if not dried immediately. Additionally, like many high-quality, handmade knives, these knives will vary from one example to the next.

  • 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 ounces
  • Blade Length: 240 mm (9.5")
  • Overall Length: 405 mm (16")
  • Thickness at Heel: 2.6 mm
  • Blade Height: 51.6 mm

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-240mm-109.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-149.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
  • Weight: 5.8 ounces
  • Blade Length: 160 mm (6.25")
  • Overall Length: 310 mm (12.25")
  • Thickness at Heel: 3.1 mm
  • Blade Height: 51.3 mm

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-nakiri-165mm-201.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 ebony completes the package.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen
  • Construction: Hammer Forged, San Mai
  • Cladding: Hammered
  • Edge Steel: Blue #2
  • Weight: 2.4 oz (70 g)
  • Edge Length: 122 mm
  • Total Length: 245 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 29.8 mm

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-120mm-27.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.

  • Workshop: Anryu Hamono
  • Lead Blacksmith: Ikeda san
  • Location: Echizen, Japan
  • Weight: 2.9 ounces
  • Blade Length: 151 mm (5.125")
  • Overall Length: 280 mm
  • Thickness at Heel: 2.6 mm
  • Blade Height: 32 mm

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-150mm-145.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.

  • 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: 76 mm
  • Total Length: 206 mm
  • Spine Thickness at Base: 2.6 mm
  • Blade Height: 27.6 mm
  • HRC: 62
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-75mm-138.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-162.png&&&5&&&||&&&||&&&||@@@ anbl2hasu27&&&Anryu-AO-Hammered-S270&&&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 ounces / 170g
  • Length of Blade: 265 mm
  • Total Length: 420 mm
  • Thickness at Base: 3.6 mm
  • Height of Blade: 40 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-sujihiki-270mm-87.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-226.png&&&5&&&||&&&||&&&@@@ ankudagy18&&&AnryuShiro-Gyuto180&&&Anryu Kurouchi Damascus Gyuto 180mm&&&The blade of this gyuto is fashioned from a core of Shirogami #2 high carbon steel with a multi-layer soft iron outer cladding. Shirogami #2 is also known as White #2 steel. It is quite similar to 1095 and White #1 steel but with extra carbon. This gives the blade a higher wear resistance than the other two alloys, coupled with good edge stability. It is carbon steel and thus needs care with cleaning and drying between uses. The cladding is left with a blacksmith, or kurouchi, finish. This protects the outer layer somewhat but does not alleviate the need for careful drying of this reactive blade.

    180mm is the entry length of most gyutos. The shorter and lighter size of this gyuto gives it a quality that feels fast and nimble. The blade is easy to sharpen to a razor-like edge and 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
  • HRC: 61
  • Cladding: Iron / Kurouchi Damascus
  • Core Steel: White #2 (Shiro = White Gami=Steel)
  • Edge Grind: Double Bevel, Even
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Type: Gyuto
  • Edge Length: 181mm
  • Height: 41mm
  • Spine Thickness: 2.8mm
  • Weight: 4.9oz&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-gyuto-180mm-150.png&&&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-221.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-113.png&&&5&&&||&&&||&&&||@@@ ankudakobu13&&&AnryuShiro-KoBunka&&&Anryu Kurouchi Damascus Ko Bunka 135mm&&&Master Blacksmith Katsushige Anryu has retired and handed over his business to his long-time apprentice, Ikeda san. He uses Hitachi White Paper #2 as the core steel for this great-looking and performing bunka. He hand-forges the blade in the san-mai style using a multi-layer soft iron cladding. The outer layer is left with that great-looking kurouchi, or blacksmith’s, finish. This then transforms into the underlying damascus pattern, resulting in a blade of unmatched aesthetic quality. As both inner and outer layer are high carbon, they will rust if not cared for, so please clean and dry this knife during and after use.

    The ko bunka is a very versatile blade that is becoming more popular with both professional and home chefs. It is shorter in length than a gyuto which, combined with its tall blade height, creates a knife with very broad uses and appeal. This is a shorter version of a regular bunka and is favored especially by people who like push cutting and chopping techniques. The short length makes it very useful for in-hand work and processing smaller ingredients and proteins.

    The fit and finish are up to the usual standards of the brand. The aesthetic appeal is enhanced with some lovely chiseled kanji elements and coupled to the finely crafted rosewood oval handle with black pakka wood ferrule. No doubt the beautiful reverse tanto profile also adds to this compelling aesthetic appeal.

  • 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: Iron / Kurouchi Damascus
  • Core Steel: White #2 (Shiro = White Gami=Steel)
  • Edge Grind: Double Bevel, Even
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 2.6 ounces
  • Blade Length: 130 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 33.4 mm

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-ko-bunka-135mm-144.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-113.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-43.png&&&0&&&||&&&||&&&@@@ 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-106.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-156.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-67.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-69.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-42.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-69.png&&&5&&&||&&&||&&&@@@ riariigy21&&&ARTIFEX2G210&&&Artifex II BD1N Gyuto 210mm Sale&&&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/ 176g
  • Edge Length: 210 mm
  • Overall Length: 330 mm
  • Spine Thicknessat Heel: 2.04 mm
  • Blade Height: 43.76 mm
  • Edge Grind: 50/50
  • Angle: 16 Degrees Each Side
  • Handle: Western
  • Scales: G-10

    &&&&&&69.95&&&55&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-ii-bd1n-gyuto-210mm-6.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.

    &&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-1200-grit-25.png&&&5&&&||&&&||&&&@@@ at14dipl&&&AtomaBIG-140&&&Atoma 3" x 8" Plate 140 Grit Sale&&&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-25.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-25.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-35.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-36.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-36.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-1200-23.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-67.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-71.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-26.png&&&0&&&||&&&||&&&@@@ 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-27.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-27.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-11-41.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-8-45.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-62.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-43.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.

    &&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-11-67.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-8-98.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-6-24.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. &&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-11-127.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-8-60.png&&&0&&&||&&&||&&&||@@@ bustforedpro&&&EPBuffaloStrop1x6&&&Buffalo 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 you knife.&&&&&&9.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-for-edge-pro-1-x-6-62.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-97.png&&&5&&&||&&&||&&&@@@ cacodpocl&&&146965&&&Cape Cod Polishing Cloths&&&Cape Cod Metal Polishing Cloths are moist cotton cloths saturated with just the right amount of polish and they work really well for removing patina from your carbon steel knives. Just wipe on and then polish off with a dry cloth (I like micro fiber cloths best for these).

    &&&&&&5.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cape-cod-polishing-cloths-86.png&&&4&&&||&&&||&&&@@@ cckbonechopper&&&KF1602&&&CCK Bone Chopper&&&CCK is the biggest manufacturer of cleavers in the world. They know cleavers! So if you are looking for that bone crushing machine...here it is.

    This cleaver from CCK is called the Bone Chopper for very good reason. It is perfect for hacking through bones or even whole carcasses. Whether you are breaking down a cow or a deer or processing a pile of bones for your next stock pot, you need a knife with a big thick blade that can take an edge yet is soft enough to resist chipping. The Bone Chopper is made from a carbon steel that will provide those attributes. Because it's carbon it does require careful cleaning and drying after every session.

    The blade is attached to a wooden barrel-shaped handle that is functional rather than pretty. But that is what this knife is all about. Function. And that function is simple. To chop bones. Easily, efficiently, and cleanly.

    PLEASE NOTE WE CAN'T DO FINISH SHARPENING ON THIS ONE.

    **This cleaver DOES NOT fit the cleaver saya or the tiger wood cleaver stand. We recommend a felt protector.

  • Weight: 1 pound, 14 ounces
  • Blade Length: 228 mm (9")
  • Overall Length: 338 mm (13.25")
  • Thickness at Heel: 8.1 mm
  • Blade Height: 100.7 mm

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-bone-chopper-202.png&&&4.5&&&||&&&||&&&@@@ ccksmclstha&&&KF1813&&&CCK Cai Dao KF1813 Stainless&&&This is a vegetable slicer. If you don’t own a CCK cleaver you are missing out on one of the pillars of knifedom. That’s a bit of an exaggeration, but this type of knife and this brand in particular are possibly used by more cooks and chefs around the world than any other.

    Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.

    The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance free Chinese style cutter. This is designed as a vegetable slicer. It is not a heavy duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy-to-use processor of ingredients.

    The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended. Our cleaver saya does NOT fit this knife--it's WAY too big.

  • Maker: Chan Chi Kee
  • Location: Hong Kong
  • Blade: Stainless Steel
  • Handle: Stainless Steel
  • Weight: 246 grams / 8.6 ounces
  • Blade Length: 192 mm (7.5")
  • Overall Length: 295 mm (11")
  • Thickness at Heel: 1.8 mm
  • Blade Height: 80 mm (3")&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-cai-dao-kf1813-stainless-42.png&&&5&&&||&&&||&&&@@@ cckkaukoch&&&KF1411&&&CCK Kau Kong Chopper&&&CCK Kau Kong Chopper. This one has some heft and would be a good all purpose knife that can handle chopping chicken bones and tougher items.

  • Weight: 24.6 ounces (695g)
  • Blade Length: 205 mm
  • Blade Height Front: 135mm
  • Blade Height Back: 110mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 7 mm
  • Please note that the cleaver stand does NOT fit this knife

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kau-kong-chopper-196.png&&&5&&&||&&&||&&&@@@ chchikeeslkf&&&KF1302-New-One&&&CCK KF1302 Cai Dao &&&This CCK Cai Dao KF1302 also called by CCK a small slicer is slightly longer and taller than the KF1303 but with similar thinness. It's meant for slicing vegetables and it's not suitable for bones or other hard items. We do not have a saya that will fit this cleaver.

  • Weight: 10.2 oz (288 g)
  • Blade Length: 219 mm (8.6 inches)
  • Blade Height 98mm (3.8 inches)
  • Total Length: 320 mm (12.59 inches)
  • Spine Thickness at Base: 7.9 mm &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kf1302-cai-dao-219mm-42.png&&&5&&&||&&&||&&&@@@ cckcleaver1&&&BIGLARGEKF1103&&&CCK Large Slicer&&&Cleavers are in! At least they are in the minds of many chefs who swear by their fast and efficient ability to take on a huge variety of cutting, chopping, and slicing duties.

    Of course they are the default chef knife in China and other Asian countries. As such they obviously are able to do everything the western or Japanese chef knife can do.

    What is amazing is that despite their size and weight, they can process the smallest of ingredients with a deft action. This particular example is even more adept at these delicate tasks as it comes with a rather thin blade compared to other cleavers of this size. The blade also takes a really impressive edge.

    It’s a carbon steel construction so rusting and corrosion can take place if you let them stay wet or dirty.

    Once you get to use and appreciate the subtleties of the Chinese cleaver you might also become a proponent of the school that believes that this is the only knife a chef needs for the vast majority of his or her daily cutting requirements.

    This cleaver does not fit the cleaver saya that we sell.

  • Weight: 14.5 ounces
  • Blade Length: 227 mm (9")
  • Overall Length: 330 mm (13")
  • Thickness at Heel: 2.8 mm
  • Blade Height: 110mm
  • Handle Diameter:30.5mm

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-large-slicer-289.png&&&4.5&&&||&&&||&&&@@@ cckcleaver3&&&KF2205&&&CCK Li'l Rhino Cleaver&&&Chinese Cleavers are the Asian version of the French chef knife. They are not used for chopping bone; they are slicers and are treated and used like a chef's knife. The Chinese have used the cleaver since the beginning of time and the Japanese combined it with their metallurgy and created some really nice cleavers of their own.

    Chan Chi Kee (also known as CCK) is a big name in Chinese Cleavers. They also make various kitchen tools and utensils for professional and home cooks.

    The Li’l Rhino Cleaver gets its name from looking like the small horn on a rhinoceros. It is a perfect tool for chopping herbs and vegetables. It's also a good choice for breaking down primal cuts of meat. With its pointed tip and rounded front end, the Li’l Rhino also loves to get between bones or remove skin.

    The blade is made from carbon steel, so extra care is required to prevent rusting and corrosion. Keep it dry and clean, and you will not have problems. This is one fun knife that is also high in function and has great appeal. *Finish sharpening service is not available for this knife.

    This knife does not fit our cleaver saya.

  • Weight: 7.8 ounces
  • Thickness at Heel: 2 mm
  • Blade Length: 180mm
  • Height: 81mm (about 3 inches)

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-li-l-rhino-cleaver-241.png&&&4.5&&&||&&&||&&&@@@ cckcleaver2&&&KF1303&&&CCK Small Cleaver KF1303&&&This is a vegetable slicer.

    This CCK Small cleaver was used and recommended in Christopher Kimball's Milk Street Magazine, and sales have gone way up as a result. A small Chinese chef’s knife is called a Sangdao and is an excellent cleaver at an even greater price. It is made from carbon steel with a tough kurouchi finish. It requires extra care to keep from rusting, so it is vital to keep it clean and dry between uses.

    The CCK Small Cleaver is our best-selling cleaver at CKTG. It is a wonderful introduction to the world of Chinese chef knives. The blade is relatively thin for a knife of this type and has a sharp edge. There is a very slight belly to the edge profile, which reduces the chance of the end sticking into the cutting board.

    Sangdao are the perfect knives to quickly and precisely chop, julienne, and slice meats and vegetables, but they will not cut any bones...so please don’t try!

    This is a great choice for those wanting their first cleaver or chefs looking for a workhorse for vegetable prep.

  • Weight: 8.8 ounces
  • Blade Length: 209.5 mm (8.25")
  • Overall Length: 315 mm (12.5")
  • Thickness at Heel: 2.9 mm
  • Blade Height: 88.5 mm (3.48")
  • Engraving: Laser Engraved as of 1/2021 (see photos)

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-kf1303-109.png&&&5&&&||&&&@@@ ccksmclkfsco&&&KF1303Seconds&&&CCK Small Cleaver KF1303 - Scratches and a Small Dent on the Blade&&&This cleaver arrived from the manufacturer with minor scratches and a small dent on the blade that are visible in the photos.

    This is a vegetable slicer.

    This CCK Small cleaver was used and recommended in Christopher Kimball's Milk Street Magazine, and sales have gone way up as a result. A small Chinese chef’s knife is called a Sangdao and is an excellent cleaver at an even greater price. It is made from carbon steel with a tough kurouchi finish. It requires extra care to keep from rusting, so it is vital to keep it clean and dry between uses.

    The CCK Small Cleaver is our best-selling cleaver at CKTG. It is a wonderful introduction to the world of Chinese chef knives. The blade is relatively thin for a knife of this type and has a sharp edge. There is a very slight belly to the edge profile, which reduces the chance of the end sticking into the cutting board.

    Sangdao are the perfect knives to quickly and precisely chop, julienne, and slice meats and vegetables, but they will not cut any bones...so please don’t try!

    This is a great choice for those wanting their first cleaver or chefs looking for a workhorse for vegetable prep.

  • Weight: 8.8 ounces
  • Blade Length: 209.5 mm (8.25")
  • Overall Length: 315 mm (12.5")
  • Thickness at Heel: 2.9 mm
  • Blade Height: 88.5 mm (3.48")
  • Engraving: Laser Engraved as of 1/2021 (see photos) &&&&&&100&&&90&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-kf1303-scratches-and-a-small-dent-on-the-blade-26.png&&&0&&&||&&&||&&&@@@ ccksmstcl&&&KF1912&&&CCK Small Stainless Cleaver 205mm&&&This is a vegetable slicer. If you don’t own a CCK cleaver you are missing out on one of the pillars of knifedom. That’s a bit of an exaggeration, but this type of knife and this brand in particular are possibly used by more cooks and chefs around the world than any other.

    Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.

    The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance free Chinese style cutter. This is designed as a vegetable slicer and chopper. It is not a heavy duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy to use processor of small to medium ingredients.

    The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended.

  • Weight: 9.0 ounces
  • Blade Length: 204 mm (8")
  • Overall Length: 315 mm (12.5")
  • Thickness at Heel: 2.04 mm
  • Blade Height: 88.9 mm (3.5")
  • Engraving: Laser Engraved as of 1/2021. See Photos

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-stainless-cleaver-205mm-62.png&&&5&&&||&&&||&&&@@@ ce320mesist&&&401&&&Cerax 320 Grit Standard Size&&&The stones are quick cutters with a high concentration of abrasives in the stone. They require a quick soak before use. This stone measures 205 x 73 x 27mm. Comes with a small rubber stone holder that works very well along with a small cleaning stone. These are great values and favorite low grit stone that we sell. &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-320-grit-standard-size-36.png&&&5&&&||&&&||&&&||@@@ ceraxcombo1k3k&&&CR-3800&&&Cerax Combo 1K/3K&&&These Cerax Combination stones are a great way to start your sharpening obsession. This set has the 1K and the 3K back to back in a convenient box that works as a stone holder as you sharpen. The stones are 185mm by 65mm. The 1K is a bit thicker at 16mm, vs. the 3K at 13mm. These are water stones, so you'll need to soak them for 5-10 minutes before using them, but don't leave them in the water for too long. This set also comes with a small negura for creating a slurry or for cleaning the stones.

    &&&&&&69.95&&&59.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-1k-3k-73.png&&&5&&&||&&&||&&&||@@@ ce1kcost&&&CR-4800&&&Cerax Combo 1K/6K&&&Known worldwide for their longevity and ease of use, the Cerax stones are also super practical. This set has the 1k and the 6k stones, back to back, in a protective box that also works as a holder while you sharpen. They are 185mm long and 65mm wide, but the 1k is a bit thicker at 16mm than the 13mm 6k. The set also has a small nagura stone for creating a slurry or cleaning your stones. These are water stones, so you'll want to soak them for 5-10 minutes before use, but let them thoroughly dry between uses.

    &&&&&&74.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-1k-6k-25.png&&&4&&&||&&&||&&&@@@ ceco28&&&CR-2800&&&Cerax Combo 280/1.5K&&&Cerax 280/1500 Combination stone. This is a great way to take care of all of your sharpening needs in one package! The 2.5" by 7" double sided stone comes with a box that acts as a holder, and a small negura or slurry stone for cleaning your stones and building up a slurry. These stones work best when immersed in water for 5-10 minutes before use.

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-280-1-5k-73.png&&&5&&&||&&&||&&&||@@@ chkntogorost&&&RoundBlack&&&Chef Knives To Go Round Sticker&&&Chef Knives To Go Round Sticker. Measures 2 3/4" in diameter.&&&&&&0.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chef-knives-to-go-round-sticker-38.png&&&0&&&||&&&||&&&@@@ changu&&&Card&&&Chefknivestogo Angle Guide&&&One of the most common questions we get from newbie sharpeners is what angle should I sharpen my knives at? Followed by "How can I determine a 15 degree angle? Here is the answer. We made a little angle guide and put it on the back of our business cards. There are a 20 degree and 15 degree angle on it so you can just cut the one you want, place it on the stone, place your knife on top of the guide and it will give you the angle. We're going to give these out for free to most customers that buy sharpening stones from us but if you want to make sure to get one we thought we would add this item for a few cents. &&&&&&0.03&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-angle-guide-67.png&&&4&&&||&&&||&&&@@@ chbaai10pa&&&BandAids&&&Chefknivestogo Band Aids 10 Pack&&&Chefknivestogo Band Aids 10 Pack. &&&&&&0.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-band-aids-10-pack-88.png&&&0&&&||&&&||&&&@@@ chblfekn3pcs&&&3-6-8&&&Chefknivestogo Black Felt Knife Guard 3pc Set&&&Chefknivestogo Black Felt Knife Guard 3pc Set. This combination fits the Tojiro 3pc set well. The guards used are the 3.5", 6", and 8.5". Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2.

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-felt-knife-guard-3pc-set-56.png&&&5&&&||&&&||&&&@@@ chbloftw&&&BlackOffsetTweezers&&&Chefknivestogo Black Offset Tweezers&&&These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients.

  • Offset Fine Tip
  • 7.8" length
  • Hand-wash only&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-130.png&&&0&&&||&&&||&&&@@@ chblgu12&&&CardStockBladeProtector&&&Chefknivestogo Blade Guard 12" &&&This handy laminated, card stock knife guard works well at a good price for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low priced, easy way to protect your edges.

  • 1 Large Blade Guard 12 Inch x 2.5inch (305mm x 63mm) &&&&&&0.7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-12-99.png&&&0&&&||&&&||&&&@@@ chblgu&&&NEWCKTGBladeGuardSet&&&Chefknivestogo Blade Guard 3pc Set&&&This handy set of laminated, card stock knife guards are perfect for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low priced, easy way to protect your edges. This 3 pc set includes.

  • 1 Large Blade Guard 12 Inch x 2.5inch (305mm x 63mm)
  • 1 Medium Blade Guard 8 inch x 2.5inch (202mm x 63mm)
  • 1 Small Blade Guard 5.5 inch x 2.5 inch (140mm x 63mm) &&&&&&1.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-3pc-set-56.png&&&5&&&||&&&||&&&||@@@ chbloftw1&&&BlueOffsetTweezers&&&Chefknivestogo Blue Offset Tweezers&&&These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients.

  • Offset Fine Tip
  • 7.8" length
  • Hand-wash only&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blue-offset-tweezers-115.png&&&0&&&||&&&||&&&@@@ tsoilst1&&&Camellia&&&Chefknivestogo Camellia Oil 118ml&&&This is used to help prevent rusting on carbon steel knives and tools and swords. It's been used for centuries in Japan and works well. This bottle has a fine spray top so it's easy to use. Simply spritz the knife and rub it over the blade with a paper towel.

    Virgin organic Camellia oil, commonly known as "tea seed oil", is a carrier vegetable oil extracted from the seeds of the Camellia oleifera evergreen plant. It is yellow in color with a light, nutty flavor. Camellia oil is the main cooking oil used in many Asian countries. It has fewer saturated fatty acids and more monounsaturated fatty acids than olive oil, has high levels of vitamin E and contains polyphenol antioxidants. Camellia oil is also used for cosmetic applications and is often used in soaps and creams. Because the oil is easily absorbed without a greasy feeling, it is often used to keep skin hydrated as well as condition and strengthen hair.

  • Item Weight: 4.9 ounces / 138g
  • Volume: 118ml
  • Used for preventing rust. Not for consumption. &&&&&&14.25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-camellia-oil-118ml-35.png&&&4.5&&&||&&&||&&&||@@@ chdipa25mi&&&CKTGPaste-25&&&Chefknivestogo Diamond Paste 0.25 Micron&&&Chefknivestogo Diamond Paste .25 Micron. This is the finest paste in our line and will put a wicked edge on your knife as a final finishing strop. Made with water-based diamond paste at .25 micron size, this item contains 5g of product and will last a long time since a little goes a long way.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-25-micron-37.png&&&5&&&||&&&||&&&||@@@ chdipa5mi&&&CKTGPaste-5&&&Chefknivestogo Diamond Paste 0.5 Micron&&&Chefknivestogo Diamond Paste .5 Micron is a new product made with 5 grams of water-based diamond paste at .5 micron. Easy to use and does a very nice job finishing your edges. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-5-micron-38.png&&&0&&&||&&&||&&&||@@@ chdipa75mi&&&CKTGPaste-75&&&Chefknivestogo Diamond Paste 0.75 Micron&&&Easy to use and priced low to help encourage you to try stropping. This paste contains .75 micron diamonds and is water-based. Just squeeze a small amount out and spread on your balsa or leather strop and let it dry for a few minutes. This paste lasts a long time so a little goes a long way. The syringe is filled with 5 grams of product. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-75-micron-40.png&&&0&&&||&&&||&&&||@@@ chdipa1mi&&&CKTGPaste-1&&&Chefknivestogo Diamond Paste 1 Micron&&&These are new, water-based diamond paste that works perfectly with our strops. The particular one is 5 grams and contains 1 micron diamond paste. To use squeeze out about 2 pea sized drops and spread on leather, balsa or any other strop material you want. Let it dry for about 5 minutes and then have at it. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-1-micron-92.png&&&5&&&||&&&||&&&||@@@ chdipa3mi&&&CKTGPaste-3&&&Chefknivestogo Diamond Paste 3 Micron&&&When you start getting into really fine finishing stones become prohibitively expensive. The Chefknivestogo Diamond Paste 3 Micron will give you great results when just a small amount is applied to your leather or balsa strop. Quick and easy and very effective. Give it a try. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-3-micron-68.png&&&4.5&&&||&&&||&&&||@@@ chdipa5mi1&&&CKTGPaste-5Micron&&&Chefknivestogo Diamond Paste 5 Micron&&&When you start getting into really fine finishing stones they become prohibitively expensive. The Chefknivestogo Diamond Paste 5 Micron will give you great results when just a small amount is applied to your leather or balsa strop. Quick and easy and very effective. Give it a try. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-122.png&&&0&&&||&&&||&&&||@@@ drizzlespoon&&&Spoon-Drizzle&&&Chefknivestogo Drizzle Spoon &&&Introducing the Chefknivestogo Drizzle Spoon - a specially crafted culinary tool designed with a generously sized bowl and pour spout, allowing for precise and effortless saucing of plates. Made from premium stainless steel, the drizzle spoon's unique design offers enhanced control and measures 8" in length. Sold individually.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-drizzle-spoon-56.png&&&0&&&||&&&||&&&@@@ chgooftw&&&GoldOffsetTweezers&&&Chefknivestogo Gold Offset Tweezers&&&These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients.

  • Offset Fine Tip
  • 7.8" length
  • Hand-wash only &&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-gold-offset-tweezers-123.png&&&0&&&||&&&||&&&@@@ chknbox&&&CKTG-Knife-Box&&&Chefknivestogo Knife Box&&&This is a Chefknivestogo knife box that measures 2 3/4" x 15 3/4".&&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-box-62.png&&&0&&&||&&&||&&&@@@ bladesaver105&&&CKTGPlastic-10slim&&&Chefknivestogo Knife Guard 10" (slim)&&&This plastic knife guard fits small paring and petty knives. Measures 10" long or about 255mm. Also measures 1" wide. It's open on one side so you can easily slide the knife into the guard and it will hold it. This plastic is hard, food safe and durable. Great for taking your knives to work or protecting them when putting them in your drawer for quick and inexpensive storage. They're also dishwasher safe.&&&&&&2.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-guard-10-slim-31.png&&&4&&&||&&&||&&&@@@ ck12blgusl&&&CKTGPlastic-12slim&&&Chefknivestogo Knife Guard 12" (slim)&&&This blade guard is made out of high grade plastic that is food safe, durable and dishwasher safe. Protect those blades and extend the life of your sharp edges when storing or transporting your knives. Measures 12.5" x 1".&&&&&&2.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-guard-12-slim-28.png&&&3&&&||&&&||&&&@@@ ck5blgusl&&&CKTGPlastic-5slim&&&Chefknivestogo Knife Guard 5" (slim)&&&This blade guard measures 5" x 1" and works well to protect your knives while storing them or transporting them to work. Made of high grade, food safe plastic that is dishwasher safe.&&&&&&2.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-guard-5-slim-23.png&&&4.5&&&||&&&||&&&@@@ kngu6s&&&CKTGPlastic-6slim&&&Chefknivestogo Knife Guard 6.5" (slim) &&&This blade guard measures 6.5" or about 165mm and will fit most knives this size including long pettys, paring knives and utility knives. Also measures 1" wide. It's open on one side so you can easily slide the knife into the guard and it will hold it. This plastic is hard, food safe and durable. Great for taking your knives to work or protecting them when putting them in your drawer for quick and inexpensive storage. They're also dishwasher safe.&&&&&&2.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-guard-6-5-slim-25.png&&&0&&&||&&&||&&&@@@ chladrsp&&&Spoon-LARGEDrizzle&&&Chefknivestogo Large Drizzle Spoon&&&Chefknivestogo Large Drizzle Spoon makes plating easy. Holds approximately 2 tbsp. Measures 9" in length.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-large-drizzle-spoon-82.png&&&5&&&||&&&||&&&@@@ cooftw&&&RainbowOffsetTweezers&&&Chefknivestogo Rainbow Offset Tweezers&&&These tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients.

  • Offset Fine Tip
  • 7.8" length
  • Hand-wash only &&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-rainbow-offset-tweezers-67.png&&&4.5&&&||&&&||&&&@@@ chsh&&&Sharpie&&&Chefknivestogo Sharpie!&&&Chefknivestogo Sharpie! We couldn't resist putting our logo on a sharpie. So many of our customers are pro cooks and culinary students and these markers are great to have at work or school. &&&&&&1.55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sharpie-113.png&&&5&&&||&&&||&&&@@@ sinkbridge&&&CKTG-Sink-Bridge&&&Chefknivestogo Sink Bridge&&&The Chefknivestogo sink bridge allows you to sharpen your knives over the sink for quick and easy use without splashing water all over your counter. The bridge is adjustable to accommodate various sized sinks. It also has feet on the bottom that allow you to sharpen on a workbench or counter. The bridge is constructed of durable bamboo.

    This sink bridge will accommodate stones up to 260mm or 10.25" in length. It extends to fit sinks up to 24". Measures 16.25" x 3" x 2" tall in the smallest position.

    &&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sink-bridge-239.png&&&4&&&||&&&||&&&@@@ wallet&&&Wallet&&&Chefknivestogo Slim Fit Leather Wallet&&&CKTG will be 20 in 2022! Boy did the time fly. This wallet is one of many items we are bringing in to add to our swag collection.

  • 100% Leather Exterior
  • Polyester lining
  • SLIM: Measuring just 3 1/8" x 4 7/16" x 1/9"
  • PLENTY OF ROOM: 8 slots
  • Embossed Chefknivestogo Logo on the Wallet
  • Gift box included &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-147.png&&&5&&&||&&&||&&&@@@ chslspla&&&Spoon-GBPF&&&Chefknivestogo Slotted Spoon Large&&&Chefknivestogo Slotted Spoon Large is our latest creation. This slotted spoon comes in handy for a variety of quick straining tasks in the kitchen or at work or school.

  • Weight: 2.7 ounces
  • Length: 245 mm (9.45")
  • Width: 61 mm&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slotted-spoon-large-82.png&&&0&&&||&&&||&&&@@@ chsmhibo15x8&&&Chefknivestogo-Hinoki&&&Chefknivestogo Small Hinoki Board 15" x 8" x.75"&&&Chefknivestogo Small Hinoki Board 15" x 8" x.75". We import this board from Japan. Made from high-quality Hinoki wood, this board is perfect for making a quick sandwich or salad. Light and easy to store. &&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-36.png&&&0&&&||&&&||&&&@@@ chlost&&&ChefknivestogoLogoSticer&&&Chefknivestogo Sticker 5"&&&Chefknivestogo Logo Sticker. Measures 5" Long by 1.5" tall.&&&&&&0.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-logo-sticker-95.png&&&0&&&||&&&||&&&@@@ chtsh&&&T-Shirt&&&Chefknivestogo T-Shirt&&&Show your colors and your love for all things sharp with the new CKTG t- shirt.

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

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

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

    Stay sharp my friends! &&&"Size" "S" "M" "L" "XL" "XXL" "XXXL"&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-t-shirt-94.png&&&5&&&||&&&||&&&@@@ chrese&&&Chips&&&Chip/Tip Repair Service&&&Here is how to use our chip repair service:
  • 1. Order 1 service per knife.
  • 2. Ship well packaged knife to:

    Chefknivestogo 5980 Executive Dr Ste D Fitchburg, WI 53719

  • 3. We'll do the work and mail them back within 2 business days.
  • 4. If you place an order with multiple items AND this service we will wait and ship everything back to you together.

    &&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chip-tip-repair-service-119.png&&&5&&&||&&&||&&&@@@ chkiaubokn14&&&CK-AUS10-Honesuki&&&Chopper King AUS10 Boning Knife 145mm&&&Chopper King AUS10 Boning Knife 145mm. This is a nice, handy boning knife at a good price using very good AUS10 stainless steel.

  • Weight: 3.8 oz (110 g)
  • Blade Length: 144 mm
  • Total Length: 282 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 39.2 mm
  • Steel Type: AUS10 Stainless Steel
  • Blade Grind: Right-Handed&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-aus10-boning-knife-145mm-183.png&&&0&&&||&&&||&&&@@@ taknkiau&&&CK-AUS10-Cleaver&&&Chopper King AUS10 Cleaver 210mm&&&We have a large variety of Chinese knives but most of them are made with carbon steel and have reactive iron cladding. A long-time customer recently introduced these to me and I’ve been pleasantly surprised with this excellent AUS10 stainless steel knife from Chopper Knife King in Taiwan. The edge length on this one is 210mm and the thickness is 1.5mm at the middle of the spine and about 3mm over the heel. They come with a good out-of-the-box edge and a pretty darn good fit and finish.

  • Maker: Chopper King
  • Location: Taiwan
  • Steel: AUS10 Stainless Steel (From Japan)
  • Cladding: Stainless
  • Construction: San Mai, Hammer Forged
  • Weight: 12.4 oz (352 g)
  • Blade Length: 210 mm
  • Blade Height at Base: 105mm
  • Spine Thickness at Base: 3 mm
  • Spine Thickness at Middle: 1.5 mm
  • Handle: Bubinga, Clear Coat Finished

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-aus10-cleaver-210mm-67.png&&&5&&&||&&&||&&&@@@ chkiaumivesl&&&CK-AUS10-MINIVEG&&&Chopper King AUS10 Mini Veggie Slicer 170mm&&&Chopper King AUS10 Mini Veggie Slicer.

  • Weight: 5oz / 144g
  • Blade Length: 171mm
  • Total Length: 270mm
  • Spine Thickness: 2mm
  • Blade Height: 54mm
  • Edge Steel: AUS10
  • Construction: Hammer Forged / San Mai

    &&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-aus10-mini-veggie-slicer-170mm-104.png&&&4&&&||&&&||&&&@@@ chkibigtube&&&CK-B1-BigTuna&&&Chopper King Blue #1 Big Tuna 280mm &&&Chopper King Big Tuna Belly. Besides breaking down huge fish this knife would make a great conversation starter at a BBQ cook-off.

  • Blacksmith: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Steel: Takefu Steel V-toku1 (Blue #1)
  • HRC: 64
  • Cladding: Stainless
  • Weight: 2 lbs 11 oz (1.2 kg)
  • Edge Length: 285 mm
  • Total Length: 350 mm
  • Spine Thickness: 4.6 mm
  • Blade Height at Tallest Point: 190mm



    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-blue-1-big-tuna-280mm-22.png&&&0&&&||&&&||&&&@@@ chkikish&&&CK-Shears&&&Chopper King Kitchen Shears&&&Introducing the Chopper King Kitchen Shears, your new go-to tool from Taiwan for culinary precision and convenience. Crafted with exceptional quality, these shears are designed to handle everything from snipping fresh herbs to cutting through tough meat and poultry. With ergonomic handles that provide a comfortable grip and blades forged from high-grade stainless steel, they ensure a clean cut every time. Whether you're a professional chef or a home cooking enthusiast, the Chopper King Kitchen Shears will make food preparation effortless and more enjoyable. It measures 210mm from tip to the end of the handle with 80mm blade length. They weigh 5.3 oz or 150g.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-33.png&&&0&&&||&&&||&&&@@@ chkicacr21&&&CK-K5-Orca&&&Chopper King Orca K5 Funayuki 210mm&&&
  • Product Name: Chopper King Orca
  • Location: Taiwan
  • Construction: San Mai, Hammer Forged
  • Steel: K5 Carbon Steel (It will rust if you don't wipe it dry)
  • Type: General Purpose / Fish Knife
  • Weight: 373g
  • Overall length: 348mm
  • Blade length: 229mm
  • Blade width: 78mm
  • Blade thickness: 3mm
  • Grip length: 119mm

    &&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-orca-k5-funayuki-210mm-162.png&&&4.5&&&||&&&||&&&@@@ chkivgsmsl21&&&CK-VG10-SS&&&Chopper King VG10 Small Slicer 205mm &&&Chopper King VG10 Small Slicer. Better steel, a better handle, and a lower price than many Chinese knives on the market. They import high grade VG10 stainless steel from Japan which makes a big difference. The knife now has the same profile as the CCK1303 and it now fits our cleaver saya as of 2023.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG10 Stainless Steel from Japan
  • HRC: 60-61
  • Weight: 10.6 oz (300 g)
  • Blade Length: 205 mm
  • Blade Height Middle: 88.5mm
  • Spine Thickness at Base: 3 mm
  • Spine Thickness at Middle: 1.7 mm
  • Blade Height: 91 mm
  • Handle: Bubinga, Round

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-small-slicer-205mm-118.png&&&5&&&||&&&||&&&@@@ knkish2cl&&&CK-W2-Cleaver&&&Chopper King White #2 Cleaver 215mm&&&Chopper Knife King in Taiwan is making some interesting knives and once again CKTG is the first dealer in the USA to bring them to you. This slicing knife is made with White #2 carbon steel imported from Japan. Compared to some similar cleavers we've sold in the past like Shi Ba Zi they're in a different league. The knives come with surprisingly decent out-of-the-box edge and pretty darn good fit and finish. We think they're excellent values for the price.

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

  • Maker: Chopper King
  • Location: Taiwan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Stainless
  • Weight: 11.5 oz (326 g)
  • Blade Length: 215 mm
  • Total Length: 325 mm
  • Blade Height at Base: 105 mm
  • Blade Height at Middle: 110 mm
  • Spine Thickness at Base: 5.0 mm
  • Spine Thickness at Middle: 1.7 mm
  • Handle: Oak, Clear Coat Finished

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-cleaver-103.png&&&5&&&||&&&||&&&@@@ chkiw2smsl&&&CK-W2-SS&&&Chopper King White #2 Small Slicer 205mm&&&Chopper King White #2 Small Slicer. Better steel, better handle, lower price than many Chinese knives on the market. They import high-grade White #2 carbon steel from Japan which makes a big difference. As of Jan, 2023, these have the same profile as the ever-popular CCK-1303.

  • Maker: Chopper King
  • Location: Taiwan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: White #2 from Japan
  • HRC: 60-61
  • Weight: 10.7 oz (304 g)
  • Blade Length: 205 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 3 mm
  • Spine Thickness at Middle: 1.7 mm Handle: Maple

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-small-slicer-205mm-47.png&&&0&&&||&&&||&&&@@@ ck1kdiplfore&&&CKTG1000EdgePro&&&CKTG 1,000 Grit Diamond Plate for Edge Pro Close Out&&&These diamond plates have the advantage of not dishing and cutting every type of knife steel on the market. We are attaching the edge pro base plates so they're ready to use on the machine. &&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-1-000-grit-diamond-plate-for-edge-pro-close-out-11.png&&&5&&&||&&&||&&&@@@ 80grdiplfore&&&CKTG120EdgePro&&&CKTG 120 Grit Diamond Plate for the Edge Pro&&&120 Grit Diamond Plate for the Edge Pro. These plates work great, don't dish, and cut just about every knife steel on the market. Fits the Edge Pro. Comes with the base plate attached so it's ready to use out of the box. Remember this stone is only 23mm x 155mm and is designed for use with the Edge Pro Machine.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-grit-diamond-plate-for-the-edge-pro-57.png&&&5&&&||&&&||&&&||@@@ 140grdistflp&&&BIG140DiamondPlate&&&CKTG 140 Grit Diamond Flattening Plate 3"x8"&&&CKTG 140 Grit Diamond Stone Flattening Plate. This one measures 8" x 2.75". These make short work flattening your sharpening stones. They also work well for chamfering the edges of your stones or for quick metal removal. We recommend splashing water on your plate and stone and then marking the stone with a pencil and rub them together to remove all the pencil marks. A quick 15 seconds before you start sharpening is all it takes to keep your stones flat and in optimal condition for sharpening.

    &&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-140-grit-diamond-flattening-plate-3-x8-86.png&&&4.5&&&||&&&||&&&||@@@ ck400grdiplf&&&CKTG400EdgePro&&&CKTG 400 Grit Diamond Plate for the Edge Pro&&&CKTG 400 Grit Diamond Plate for Edge Pro. These diamond plates are glued onto a base Edge Pro plate for easy use on the machine. Diamond plates work great on the edge pro because they don't dish and cut just about any steel. This one is 400 grit (41 micron) and is excellent for refining your edge and removing metal quickly before moving up to higher grit stones. Measures 155mm x 25mm x 1.75mm and weighs 1.4oz. We are attaching the base plate to these so it's ready to use. The height of the stone is 8.5mm with the base attached.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-400-grit-diamond-plate-for-the-edge-pro-99.png&&&5&&&||&&&||&&&||@@@ knifebag&&&CKTG-KNIFE-BAG&&&CKTG 8pc Knife Bag&&&The Chefknivestogo Knife Bag has pockets to hold 8 knives and also has a net mesh bag and some pen holders. This knife bag allows you to carry your knives to work or school. Made of durable Cordura, this knife roll has tri-fold construction which allows the bag to fold up easily. The size of the bag is Size 19.5 inches x 17 inches and weighs 14.3oz and made of durable nylon. Please use blade protectors when using a soft bag like this. The handles go in the pockets not the blades. Otherwise, you can injure yourself or others.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-8pc-knife-bag-68.png&&&0&&&||&&&||&&&@@@ anguforshst&&&blueangleguides&&&CKTG Angle Guides For Sharpening Stones&&&Angle Guides For Sharpening Stones. The number one question we get from first time sharpeners is "how do I find the correct angle?" These little angle guides sit on the stone to give you a very clear idea of what angle to use without getting in the way of sharpening the knife like the clip on angle guides have trouble with. Simply select the angle guide you want to use, place it on the stone and secure it with a rubber band and place the knife on it to establish the angle.

    &&&&&&13.9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-angle-guides-for-sharpening-stones-42.png&&&4.5&&&||&&&||&&&@@@ ckbesc&&&Bench-Scraper&&&CKTG Bench Scraper Sale!&&&This go-to pastry chef's tool helps scrape flour and dough from work surfaces, simplifies lifting and turning rolled-out pastry, and efficiently sections yeast dough. Measurement markings etched into the blade make it easy to gauge accurately before cutting. Great for lifting ingredients off the board too.&&&&&&7.95&&&5.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bench-scraper-sale-95.png&&&3&&&||&&&||&&&@@@ ckblceshrod&&&CKTGBlack&&&CKTG Black Ceramic Sharpening Rod 270mm Sale&&&Introducing the CKTG Black Ceramic Sharpening Rod. We think this rod is superior to the Idahone fine ceramic rod that we also sell for most pro users and culinary students. The primary improvement is that the rod uses higher quality ceramic material with 8 Mohs hardness and it's also nice and straight. The usable rod measures 270mm. The overall length is approximately 400mm and the rod itself has a 16mm diameter. The handle is made from high-impact plastic that is light and durable and has a nice ring on the end for hanging if you desire. Grit level on this rod is 2K and will put a nice edge on your knives quickly and effectively.

    &&&&&&49.95&&&34.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-ceramic-sharpening-rod-270mm-sale-50.png&&&5&&&||&&&||&&&@@@ blfekngu271&&&CKTGFelt-10wide&&&CKTG Black Felt Knife Guard 10.5" / 266mm&&&Black Felt Knife Guard 266mm (10.5"). This Chefknivestogo black felt lined knife guard will fit most large gyutos up to 266mm in length. The guard is 55mm tall or just over 2".

    The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-10-5-266mm-38.png&&&5&&&||&&&||&&&@@@ ckblfekngu30&&&CKTGFelt-11wide&&&CKTG Black Felt Knife Guard 11.75" / 295mm&&&CKTG Black Felt Knife Guard 295mm (11.75") x 2.25" (57mm).

    The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11-75-295mm-38.png&&&5&&&||&&&||&&&@@@ ckblfekngu90&&&CKTGFelt-3slim&&&CKTG Black Felt Knife Guard 3.75" / 95mm &&&CKTG Black Felt Knife Guard 90mm (3.75"). This Chefknivestogo black felt lined knife guard will fit kogatanas, paring knives or petty knives up to 3.75" or 90mm in length. The guard is 1.25" tall or just over 32mm.

    The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Please make sure you dry your knives thoroughly after washing and before you place them into the guard. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-3-75-95mm-79.png&&&4.5&&&||&&&||&&&@@@ ckblfekngu13&&&CKTGFelt-4slim&&&CKTG Black Felt Knife Guard 4.5" / 120mm&&&The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 120mm (4.75") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-4-5-120mm-57.png&&&5&&&||&&&||&&&@@@ ckblfekngu27&&&CKTGFelt-5slim&&&CKTG Black Felt Knife Guard 5.5" / 150mm&&&The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 150mm (6") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-5-5-150mm-55.png&&&4.5&&&||&&&||&&&@@@ ckblfekngu6&&&CKTGFelt-6slim&&&CKTG Black Felt Knife Guard 6" / 160mm&&&The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 160mm (6.25") long by 33mm (1.25") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-160mm-55.png&&&4.5&&&||&&&||&&&@@@ blackfelt7&&&CKTGFelt-7wide&&&CKTG Black Felt Knife Guard 7" /177mm&&&CKTG Black Felt Guard 7". This guard measures 180mm (about 7") by 50mm (2") and can accommodate many of our santoku, bunka, and nakiri knives.

    The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-7-177mm-69.png&&&5&&&||&&&||&&&@@@ ckblfekngu22&&&CKTGFelt-8wide&&&CKTG Black Felt Knife Guard 8" / 220mm&&&Black Felt Knife Guard 220mm (8.5"). This Chefknivestogo black felt lined knife guard will fit large gyutos up to 220mm in length. The guard is 50mm tall (2").

    The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-8-220mm-41.png&&&5&&&||&&&||&&&@@@ ckblblgu925s&&&10-Pack&&&CKTG Black Felt Knife Guard set 9.75" / 250mm Sale&&&Save 50% on this 10 Pack of CKTG Black Blade Guards. They measure 9.75" x 2" or 250mm x 50mm.

    Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2.
    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&50&&&24.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-10-pack-blade-guards-9-75-250mm-sale-32.png&&&0&&&||&&&||&&&@@@ smallbunkasaya&&&CKTGSaya-Bunka&&&CKTG Bunka Saya &&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bunka-saya-133.png&&&5&&&||&&&||&&&||@@@ cubophpr&&&CKTG-Butter-Spreader-Wood-Handle&&&CKTG Butter Spreader Sale&&&CKTG Butter Spreader. Perfect for line cooks or other professionals. Works great for plating small items. It can also be used for spreading butter or icing. Measures 8.5". &&&&&&4.95&&&3.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-butter-sreader-sale-10.png&&&0&&&||&&&||&&&@@@ ckcbnsp05mi&&&CKTG-CBN5&&&CKTG CBN Spray 0.5 Micron&&&This 0.50-micron emulsion is 32,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 0.5 micron powder in each bottle and is our go-to strop compound for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather.

    &&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-257.png&&&0&&&||&&&||&&&||@@@ ckcbnsp1mi&&&CKTG-CBN1&&&CKTG CBN Spray 1 Micron&&&This 1-micron emulsion is 16,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 1 micron powder in each bottle and is our go-to strop emulsion for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-128.png&&&0&&&||&&&||&&&@@@ facck13clsa&&&CKTGSaya-Cleaver&&&CKTG Cleaver Saya&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cleaver-saya-132.png&&&5&&&||&&&||&&&||@@@ ckcodipl40&&&diamond-combo-plate&&&CKTG Combination Diamond Plate 400/1,000&&&The CKTG 400/1,000 grit combination diamond plate has a unique diamond pattern that helps keep the surface cutting quickly and consistently. This plate has 400 grit on one side and 1,000 grit on the other. It also includes a free rubber base that holds the stone firmly in place while you're sharpening or flattening other water stones. Size of this plate is 8" x 2.75”.

    &&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-94.png&&&4.5&&&||&&&||&&&@@@ ckdesa16&&&CKTGSaya-Deba165&&&CKTG Deba Saya 165mm&&&This saya was designed to fit a thick-spined deba, so it will be too big to fit a thinner knife of similar length.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-165mm-174.png&&&5&&&||&&&||&&&||@@@ tadesa16&&&CKTGSAYA-DEBA165&&&CKTG Deba Saya 165mm&&&CKTG Deba Saya 165mm. Fits most of our 165mm Debas.

    **It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart. If a knife has a compatible saya, it is shown and linked on the knife’s page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard. We do not sell sayas for knives we do not carry on the website. **&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-165mm-205.png&&&0&&&@@@ ckde18sa&&&CKTGSaya-Deba180&&&CKTG Deba Saya 180mm&&&This saya was designed to fit a thick-spined deba, so it will be too big to fit a thinner knife of similar length.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-180mm-58.png&&&4.5&&&||&&&||&&&||@@@ ckdest3x&&&Denim3X8&&&CKTG Denim Strop 3x8" Magnet Backed&&&This CKTG Denim Strop measures 3x8" and has a magnetic backing so it works well on our strop base. Denim loaded with diamond spray makes an outstanding stropping substrate and will take your edges to new heights. Give it a try and you won't be sorry.

    &&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-denim-strop-3x8-magnet-backed-118.png&&&4&&&||&&&||&&&||@@@ ckdiplset12&&&120-400-1K&&&CKTG Diamond Plate 3 pc Set For Edge Pro&&&This set of plates is a good deal and has our 3 most popular grits. These items all fit the Edge Pro Sharpening Machine. They measure 150mm x 20.5mm of usable diamond surface. The stones come mounted to black plastic bases that will allow you to fit them on the EP machine. You get:

  • 120 Grit Diamond Plate for the EP
  • 400 Grit Diamond Plate for the EP
  • 1,000 Grit Diamond Plate for the EP&&&&&&27.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-3-pc-set-for-edge-pro-60.png&&&5&&&||&&&||&&&||@@@ ck3pcdsettr&&&5-7-8&&&CKTG Felt Guard Trio for D Set&&&Chefknivestogo Black Felt Knife Guard 3pc Set. This combination fits the Tojiro 3pc D set well. The guards used are the 5.5", 7" and 8.5". Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See video below.

    Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.

    &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-felt-guard-trio-for-d-set-2.png&&&0&&&||&&&||&&&@@@ inshse&&&FINISHSHARPENING&&&CKTG Finish Sharpening&&&This service is per knife not per order.

    The Japanese call finish sharpening Honbatsuke. "Hon" means real, formal, professional, and genuine. "Ba" means edge and "Tsuke" means making or finishing in this case. In short, Honbatsuke means sharpening or finishing the edge.

    Simply purchase this service along with the knife or knives you want us to sharpen and we'll sharpen them by hand using our typical progression of stones and strops. **Please note that the sharpening service is $15.95 per knife so if you want more than one knife sharpened, you need to order more than one service. Double bevel knives only. No serrated knives. This service does not include resetting bevels. We do not finish sharpen the CCK Butcher's Knife and Big & Li'l Rhino. It is too time-consuming.

    If you have special instructions please let us know in the "Comments Box" and we'll try to accommodate your request.

    Also please note that we will sharpen the knife evenly on both sides unless instructed otherwise. We will give priority to those of you who purchase this service and will attempt to ship your order within 1-2 business days. Usually, we do it the same day if you order early enough.

    &&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-finish-sharpening-service-51.png&&&4.5&&&||&&&||&&&||@@@ ck18gysa1&&&CKTGSaya-Gyuto180A&&&CKTG Gyuto Saya 180mm A&&&A saya pin, also known as a "mekugi," is a small pin that is used to secure the saya (sheath) to a Japanese knife or sword. In the context of kitchen knives, it's a safety feature that prevents the blade from accidentally slipping out of the saya. The pin is made with maple wood and fits through a hole in the saya, ensuring that the knife remains securely within the sheath until intentionally removed. This pin is tapered on the post so it won't fall out inadvertently.

    This saya was designed to fit a 180mm gyuto with a thinner spine.

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

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

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-180mm-gyuto-saya-97.png&&&0&&&||&&&||&&&||@@@ si21gysa&&&CKTGSaya-Gyuto210A&&&CKTG Gyuto Saya 210mm A&&&This saya was designed to fit a 210mm gyuto with a thinner spine.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-a-86.png&&&5&&&||&&&||&&&|kika21gy|@@@ si21gyunsa&&&CKTGSaya-Gyuto210B&&&CKTG Gyuto Saya 210mm B&&&This saya was designed to fit a 210mm gyuto with a thicker spine.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-b-76.png&&&4.5&&&||&&&||&&&||@@@ si24gysa&&&CKTGSaya-Gyuto240A&&&CKTG Gyuto Saya 240mm A&&&This saya was designed to fit a 240mm gyuto with a thinner spine.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-a-92.png&&&5&&&||&&&||&&&||@@@ si24ungysa&&&CKTGSaya-Gyuto240B&&&CKTG Gyuto Saya 240mm B&&&This saya was designed to fit a 240mm gyuto with a thicker spine.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-b-96.png&&&5&&&||&&&||&&&||@@@ siungy27sa&&&CKTGSaya-Gyuto270A&&&CKTG Gyuto Saya 270mm A&&&This saya fits gyutos with thinner spines. It does not fit Masakage knives (Yuki, Koishi, et al) It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-270mm-a-94.png&&&5&&&||&&&||&&&||@@@ chwoco&&&4oz&&&CKTG Handle and Board Wax&&&CKTG Handle and Board Wax is a food safe mix of beeswax and mineral oil that we use for several purposes at the office and at our home. It's great for cutting boards and we also use it for wooden handles to keep them in good condition. We also use it to finish sayas. It only takes a small amount. Rub it on your unfinished wood and then wipe it off with a clean rag. Also works well on salad bowls, rolling pins and wooden utensils. Made from the finest food-grade mineral oil and double-refined beeswax. Comes in a 4-ounce container.

    &&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-handle-and-board-wax-97.png&&&5&&&||&&&||&&&||@@@ prhaknbag&&&CKTG-Drumstick-Bag&&&CKTG Hanging Knife Bag&&&This bag is oriented to hang for easy access while at work. It has some unique features that lend themselves to kitchen use. The bag is made of very durable materials with straps designed for hanging the bag on the wall at work for quick and easy access without taking up valuable counter space. It's light and easy to carry with handle on the top. Made from weatherproof ballistic nylon

  • Length: 18"
  • Width: 7 1/2" (15" open)
  • Rigid 1" spine to allow for easy closure of bag when fully stocked&&&&&&24.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-hanging-knife-bag-35.png&&&5&&&||&&&||&&&@@@ honesukisaya&&&CKTGSaya-HonesukiA&&&CKTG Honesuki Saya 150mm A&&&This saya was designed to fit honesukis with thinner spines.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-a-57.png&&&5&&&||&&&||&&&@@@ siho150sab&&&CKTGSaya-HonesukiB&&&CKTG Honesuki Saya 150mm B&&&This saya was designed to fit honesukis with thicker spines.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-b-95.png&&&3&&&||&&&||&&&@@@ ckkiclsa&&&CKTGSaya-KiriCleaver&&&CKTG Kiri Cleaver Saya&&&This saya was designed to fit a cleaver with a kiritsuke-style tip.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiri-cleaver-saya-169.png&&&5&&&||&&&||&&&||@@@ ckkisa21&&&Kiri-Saya-210&&&CKTG Kiritsuke Saya 210mm&&&CKTG Kiritsuke Saya 240mm with saya pin.

    This saya fits:

  • Harukaze AS HAS-K210
  • Harukaze Ginsan HG3-K210
  • Yahiko YAS-HE-K210
  • Yahiko YA-G3-K210

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-33.png&&&0&&&||&&&||&&&@@@ ckkisa24&&&Kiri-Saya-240&&&CKTG Kiritsuke Saya 240mm&&&CKTG Kiritsuke Saya 240mm with saya pin. It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-240mm-63.png&&&0&&&||&&&||&&&@@@ cuttingboard&&&MapleCB&&&CKTG Large Maple Cutting Board 22" x 16" x 2"&&&CKTG Large Maple Cutting Board 22" x 16" x 2" is made for us by Martin Jones of Jones Cutting Boards. Handcrafted from the highest grade solid maple hardwood, this end grain board is easy on your edges and doesn't show cuts as much as edge grain boards. End grain boards also resist warping.

    This board is made with top-of-the-line Titebond III glue and has finger grips applied to the sides for easy lifting. The board is finished with multiple coats of FDA-grade mineral oil, then buffed with moisture-resistant beeswax. For care, simply give the board a quick hand wash and towel dry immediately and let air dry after you're done. We recommend our CKTG Board and Handle wax for occasional application.

    These boards ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.&&&&&&253.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-large-maple-cutting-board-22-x-16-x-2-30.png&&&0&&&||&&&||&&&@@@ cklawaedgrbo&&&EDGEGRAIN&&&CKTG Large Walnut Edge Grain Board 22" x 16" x 1.5"&&&These are really beautiful cutting boards made from high-grade walnut with an oil finish.

  • Handcrafted from the highest grade solid walnut
  • Edge grain design
  • 22" x 16" x 1.5"
  • Finger grips applied to sides for easy lifting
  • Multiple coats of FDA-grade mineral oil, then buffed with a moisture-resistant beeswax top coat finish

    These boards ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.

    &&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-large-walnut-edge-grain-board-22-x-16-x-1-5-48.png&&&0&&&||&&&||&&&@@@ cklohaststta&&&Long-Handle&&&CKTG Long Handle Stainless Steel Tablespoon&&&This high quality stainless steel tablespoon has a nice, long handle, making it good for saucing dishes. Measures 7.75 inches in length.&&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-long-handle-stainless-steel-tablespoon-11.png&&&0&&&||&&&||&&&@@@ maendgrcubom&&&MediumMaple&&&CKTG Maple End Grain Board Medium 18"x12"x2"&&&CKTG Maple End Grain Cutting Board Medium. This one is made exclusively for CKTG by a small family business named Jones Cutting Boards and uses high-quality maple wood that is an ideal cutting surface for your knives. This one is 2 inches thick which is thicker than his standard board. Measures 18" x 12" x 2".

    These boards ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.

    &&&&&&156&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-maple-end-grain-board-medium-18-x12-x2-82.png&&&5&&&||&&&||&&&@@@ sinasa&&&CKTGSaya-NakiriA&&&CKTG Nakiri Saya A&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-a-118.png&&&4.5&&&||&&&||&&&||@@@ si16nasab&&&CKTGSaya-NakiriB&&&CKTG Nakiri Saya B&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-b-152.png&&&5&&&||&&&||&&&||@@@ 120mmpettysaya&&&CKTGSaya-Petty120A&&&CKTG Petty Saya 120mm A&&&We have added this saya to the item pages of the knives it fits. If you don't see it on the item page, it doesn't fit the knife.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-120mm-a-64.png&&&0&&&||&&&||&&&||@@@ si15pesa&&&CKTGSaya-Petty150&&&CKTG Petty Saya 150mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-150mm-83.png&&&5&&&||&&&||&&&||@@@ ck120tapesa&&&CKTGSaya-PettyTall120&&&CKTG Petty Saya Tall 120mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-tall-120mm-46.png&&&4.5&&&||&&&||&&&||@@@ ckroost3x&&&CKTGROO3x11NOGLASS&&&CKTG Roo Strop 3x11" &&&Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x11”

    &&&&&&24.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-151.png&&&4.5&&&||&&&||&&&||@@@ ckroost3xse1&&&CKTGROO3x11NOGLASSSeconds&&&CKTG Roo Strop 3x11" - Seconds&&&This batch all have stains and other minor imperfections in the leather.

    Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x11” &&&&&&24.95&&&19.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-seconds-86.png&&&0&&&||&&&||&&&@@@ ckroost3xnog&&&Roo3by8NOGLASS&&&CKTG Roo Strop 3x8" &&&Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x8".&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-137.png&&&5&&&||&&&||&&&||@@@ ckroost3xse&&&Roo3by8NOGLASSSeconds&&&CKTG Roo Strop 3x8" - Seconds&&&This batch of seconds contain either slight imperfections in the leather or minor discoloration. These seconds have never been used.

    Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x8".&&&&&&19.95&&&15&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-seconds-41.png&&&0&&&||&&&||&&&@@@ saya&&&CKTGSaya-SantokuA&&&CKTG Santoku Saya A&&&This saya was designed to fit santokus with thinner spines.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-a-95.png&&&5&&&||&&&||&&&||@@@ sisasab&&&CKTGSaya-SantokuB&&&CKTG Santoku Saya B&&&This saya was designed to fit santokus with thicker spines.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-b-125.png&&&3&&&||&&&||&&&||@@@ ckshsebyjomc&&&CKTGSharpening&&&CKTG Sharpening Service&&&This service is per knife not per order.

    We will hand sharpen your knife with Japanese water stones to bring out the best in your edge. This service is for double-bevel knives only.

    Please allow 2-4 business days for us to complete this service.

    If you are interested in having a knife sharpened by us, please purchase this (one service for 1 knife) service and send us the knife. You can mail it to us at:

    Chefknivestogo
    5980 Executive Dr Ste D
    Fitchburg, WI 53719

    If you place an order with multiple items AND sharpening service, we will wait for the knife to be sharpened to arrive and ship everything together. If more work is involved like fixing chips/tips, please purchase our "Chip Repair" service. If you aren't sure, feel free to contact us.

    &&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-145.png&&&5&&&||&&&||&&&@@@ cksixclest3x&&&SiennaStrops&&&CKTG Sienna XCEL Leather Strops 3x11" &&&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. &&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sienna-xcel-leather-strops-3x11-121.png&&&4&&&||&&&||&&&||@@@ cktgsticker6&&&Oval-CKTG&&&CKTG Sticker 6"&&&Perfect for your knife case, water bottle, or laptop, this stylish sticker proudly represents Chef Knives To Go - your go-to destination for top-notch Japanese kitchen knives. Stick it and make a statement in the kitchen and beyond!&&&&&&0.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-22.png&&&0&&&||&&&||&&&@@@ cksusa24&&&CKTGSaya-Suji240&&&CKTG Sujihiki Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-240mm-80.png&&&3&&&||&&&||&&&||@@@ sisu27sa&&&CKTGSaya-Suji270A&&&CKTG Sujihiki Saya 270mm A&&&This saya was designed to fit a 270mm sujihiki with a thinner spine.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-a-55.png&&&4.5&&&||&&&||&&&||@@@ isscsu27sa&&&CKTGSaya-Suji270B&&&CKTG Sujihiki Saya 270mm B&&&This saya was designed to fit a 270mm sujihiki with a thicker spine.

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

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-b-78.png&&&5&&&||&&&||&&&||@@@ ck30susa&&&CKTGSaya-Suji300&&&CKTG Sujihiki Saya 300mm&&&This saya was designed to fit a 300mm sujihiki with a thinner spine.

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

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

    We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-300mm-suji-saya-36.png&&&0&&&||&&&@@@ ckth&&&Thermoprobe1000&&&CKTG Thermoprobe&&&This is a nice little probe thermometer that's quick and easy to use. Just hit the button and insert the probe and it will give you an accurate temperature in a few seconds. A battery is included. Here are the specs:

  • Measures -58 to 572 degrees
  • Hold function
  • Auto Off
  • Instant read within 4 seconds
  • Has a handy meat temp guide
  • Magnet on the back for easy storage
  • Color is more orange like the photo below
  • Probe measures 4.5 inches so it can go deep into roasts and other large items

    &&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-thermoprobe-137.png&&&4.5&&&||&&&||&&&@@@ ckwaendgrcub&&&WalnutMedium&&&CKTG Walnut End Grain Board 18" x 12" x 1 1/2"&&&Chefknivestogo walnut end-grain artisan cutting board measures 18" x 12" x 1 1/2" and is made for us in the USA by a small family business named Jones Cutting Boards. The board has groove slots at the ends to aid in picking it up.

    These boards ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.

    &&&&&&198&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-board-18-x-12-x-1-1-2-80.png&&&5&&&||&&&||&&&@@@ ckwaendgrcub1&&&WalnutLargeCB&&&CKTG Walnut End Grain Board 22" x 16" x 2"&&&The CKTG artisan walnut end grain board measures 22" x 16" x 2". This board is made in the USA for Chefknivestogo by a small family business named Jones Cutting Boards. Made with end-grain walnut wood, the cutting board has grooves cut into the ends for finger holds to make it easy to pick up.

    These boards ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.

    &&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-board-22-x-16-x-2-68.png&&&5&&&||&&&||&&&@@@ 21yasa&&&CKTGSaya-Yanagi210&&&CKTG Yanagiba Saya 210mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-210mm-59.png&&&0&&&||&&&||&&&@@@ ckya24sa&&&CKTGSaya-Yanagi240&&&CKTG Yanagiba Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-240mm-53.png&&&4.5&&&||&&&||&&&||@@@ ckya27sa&&&CKTGSaya-Yanagi270&&&CKTG Yanagiba Saya 270mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you’re buying a saya separately, we will need to know which knife you’re buying it for. Please let us know in the Comments section of your shopping cart.

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

    We do not sell sayas for knives we do not carry on the website.

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-270mm-54.png&&&5&&&||&&&||&&&||@@@ coscsetwist&&&Ed-Set&&&Cooking School Kit &&&Step into the culinary world with confidence with our premium Culinary School Set! This comprehensive package is designed to empower the aspiring chef in you. The set includes:

  • CKTG 8pc Knife Bag - Keep your tools secure and accessible in this sturdy, professional-grade knife bag.
  • Tojiro Petty 150mm - A versatile knife for precise cuts and delicate work, the perfect companion for your culinary journey.
  • Reigetsu Gyuto 210mm - This all-purpose chef's knife is your reliable partner for a wide range of kitchen tasks.
  • CKTG Black Felt Knife Guards - Ensure your blades stay sharp and safe with our 8.5" and 6" knife guards.
  • Thermo Pro Instant Read Meat Thermometer - Say goodbye to guesswork! Get accurate readings for perfectly cooked meals every time.
  • Black Ceramic Rod - Maintain your knives' edges and performance with our top-grade ceramic rod.
  • Kuhn Rikon Paring Knife and Sheath - For your detailed peeling and slicing needs, this paring knife is a must-have.

    Equip yourself with the best! Transform your cooking experience with this comprehensive culinary school set. Unleash your culinary potential today!&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cooking-school-kit-16.png&&&0&&&||&&&||&&&@@@ saoksh&&&TR-OKUBO&&&Crane Okubo Shears 180mm&&&These shears are traditionally used for bonsai but a growing number of pro and home cooks use them as kitchen shears. The material is used is hi-carbon steel including vanadium and is similar to Shirogami though Shirogami does not include vanadium. The hardness is about HRC60. Crane is a top-quality producer of these traditional shears. They're nicely decorative and very good shears.

  • Weight: 7.4oz
  • Blade Edge Length: 50mm
  • Total Length: 180mm

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/crane-okubo-shears-180mm-38.png&&&5&&&||&&&||&&&@@@ cuscset&&&CSS&&&Culinary School Set &&&Whether you're a professional chef or a culinary student, this comprehensive set is perfect for you. It includes the following high-quality items:

  • A Chefknivestogo 8-piece bag to keep everything organized and easily accessible.
  • A Thermo Pro thermometer.
  • A Reigetsu Petty 130mm (FC-1040) knife for precise cutting and slicing.
  • A Reigetsu Boning Knife (FC-1042) for easy meat and poultry preparation.
  • A Reigetsu Gyuto 210mm (FC-1046) knife for versatile use in the kitchen.
  • 3 black felt guards to protect the knives from damage.
  • A black ceramic rod to keep your knives sharp and in excellent condition. &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/culinary-school-set-93.png&&&0&&&||&&&||&&&||@@@ cutofflestsq&&&stropsquare&&&Cut Off Leather Strop Squares&&&This is a cheap way to strop your knives. We cut off 3x11 to make 3x8 from time to time and this is the result. 3x3. While supplies last.

    &&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-115.png&&&0&&&||&&&||&&&@@@ da52bu17&&&D-52100-Bunka&&&Daovua 52100 Bunka 165mm&&&Daovua 52100 Bunka 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Maker: Daovua
  • Location: Vietnam
  • Steel: 52100
  • Edge: Even
  • Weight: 4.6 oz (130g)
  • Blade Length: 164mm
  • Overall Length: 310mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 46.8mm
  • Photos by Gustavo Bermudez

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-bunka-165mm-162.png&&&5&&&||&&&||&&&@@@ da52gy21&&&D-52100-G210&&&Daovua 52100 Gyuto 210mm&&&Daovua 52100 Gyuto 210mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.

  • Weight: 5.4 oz (155g)
  • Blade Length: 213mm
  • Overall Length: 365mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 48.5mm
  • Handles vary from knife to knife. &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-gyuto-210mm-284.png&&&4&&&||&&&||&&&|kika21gy|@@@ da52gy24&&&D-52100-G240&&&Daovua 52100 Gyuto 240mm&&&Daovua 52100 Gyuto 240mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 6.2 oz (170g)
  • Blade Length: 240mm
  • Overall Length: 395mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 49.8mm
  • Handles vary from knife to knife. If you’re picky ask for a picture and we will provide it. You won’t get the one pictured.

    &&&&&&77&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-gyuto-240mm-258.png&&&5&&&||&&&||&&&||@@@ da52ho14&&&D-52100-Honesuki&&&Daovua 52100 Honesuki 145mm&&&Daovua 52100 Honesuki 145mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 3.9oz (112g)
  • Blade Length: 145mm
  • Overall Length: 280mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 40mm
  • Handles vary from knife to knife. If you’re picky ask for a picture and we will provide it. You won’t get the one pictured.

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-honesuki-145mm-206.png&&&0&&&||&&&||&&&@@@ da52na16&&&D-52100-Nakiri&&&Daovua 52100 Nakiri 165mm&&&Daovua 52100 Nakiri 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 6.0 ozs / 172g
  • Blade Length: 167mm
  • Overall Length: 318mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 54.2mm

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-nakiri-165mm-187.png&&&5&&&||&&&||&&&@@@ da52sa16&&&D-52100-Santoku&&&Daovua 52100 Santoku 165mm&&&Daovua 52100 Santoku 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 4.3 ozs / 122g
  • Blade Length: 165mm
  • Overall Length: 304mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 45.3mm

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-santoku-165mm-209.png&&&0&&&||&&&||&&&@@@ da52smcl&&&D-52100-SmCleaver&&&Daovua 52100 Small Cleaver 200mm&&&Daovua 52100 Small Cleaver. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 10.2 oz (290g)
  • Blade Length: 201mm
  • Overall Length: 344mm
  • Spine Thickness at Heel: 2.7mm
  • Blade Height at Heel: 90.0mm
  • Handles vary from knife to knife. If you’re picky ask for a picture and we will provide it. You won’t get the one pictured.

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-small-cleaver-254.png&&&3&&&||&&&||&&&@@@ da52tana16&&&D-52100-TallNakiri&&&Daovua 52100 Tall Nakiri 165mm&&&Daovua 52100 Tall Nakiri 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 7.4 ozs / 210g
  • Blade Length: 165mm
  • Overall Length: 320mm
  • Spine Thickness at Heel: 2.4mm
  • Blade Height at Heel: 69.7mm

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-tall-nakiri-165mm-191.png&&&5&&&||&&&||&&&@@@ da52tape12&&&D-52100-TallPetty&&&Daovua 52100 Tall Petty 120mm&&&Daovua 52100 Tall Petty 120mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 3.2 oz (90g)
  • Blade Length: 124mm
  • Overall Length: 255mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 42.1mm

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-tall-petty-120mm-251.png&&&0&&&||&&&||&&&@@@ da52kina18&&&D-52100-TheTank&&&Daovua 52100 The Tank 180mm&&&Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.

  • Weight: 8.9oz (252g)
  • Edge Length: 180mm
  • Total Length: 330mm
  • Spine Thickness: 3mm
  • Blade Height: 85mm
  • Edge Steel: 52100 Carbon Steel
  • HRC: 60-61
  • Handles vary from knife to knife. If you’re picky ask for a picture and we will provide it. You won’t get the one pictured.

    &&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-the-tank-180mm-87.png&&&0&&&||&&&||&&&@@@ daclv2bu&&&ClassicV2-Bunka&&&Daovua Classic V2 Bunka 165mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 4.0 oz/ 116g
  • Blade Length: 162mm
  • Overall Length: 303mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 47.2mm

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-bunka-165mm-235.png&&&0&&&||&&&||&&&@@@ daclv2gy&&&ClassicV2-Gyuto210&&&Daovua Classic V2 Gyuto 210mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 5.0 oz/ 144g
  • Blade Length: 212mm
  • Overall Length: 360mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 44.9mm

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-210mm-208.png&&&5&&&||&&&||&&&|kika21gy|@@@ daclv2gy24&&&ClassicV2-Gyuto240&&&Daovua Classic V2 Gyuto 240mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 6.3 oz/ 178g
  • Blade Length: 240mm
  • Overall Length: 395mm
  • Spine Thickness at Heel: 2.4mm
  • Blade Height at Heel: 48.4mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-240mm-198.png&&&5&&&||&&&||&&&||@@@ dav2ho14&&&ClassicV2-Honesuki&&&Daovua Classic V2 Honesuki 145mm&&&Daovua is a small blacksmith shop in Vietnam and they have been hard at work building a factory to improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and better heat treatment using their leaf spring steel. These knives take longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 3.9 oz (112 g)
  • Blade Length: 146 mm
  • Total Length: 280 mm
  • Blade Thickness at Heel: 2.8 mm
  • Blade Height at Heel: 40.6 mm
  • Handle: Octagonal Cocobolo

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-honesuki-145mm-47.png&&&0&&&||&&&||&&&@@@ daclv2ki24&&&ClassicV2-Kiritsuke&&&Daovua Classic V2 Kiritsuke 240mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 5.8 oz/ 166g
  • Blade Length: 241mm
  • Overall Length: 401mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 50.2mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-kiritsuke-240mm-249.png&&&5&&&||&&&||&&&@@@ daclv2na&&&ClassicV2-Nakiri&&&Daovua Classic V2 Nakiri 165mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 5.2 oz/ 148g
  • Blade Length: 157mm
  • Overall Length: 309mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 52.6mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-nakiri-165mm-218.png&&&5&&&||&&&||&&&@@@ daclv2na16se&&&ClassicV2-NakiriSeconds&&&Daovua Classic V2 Nakiri 165mm - Seconds&&&This batch of Nakiris arrived from the manufacturer with issues with the finish on the blade, as can be seen in the photos.

    Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 5.2 oz/ 148g
  • Blade Length: 157mm
  • Overall Length: 309mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 52.6mm&&&&&&65&&&49&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-nakiri-165mm-seconds-32.png&&&0&&&||&&&||&&&@@@ daclv2pe11&&&ClassicV2-Petty115&&&Daovua Classic V2 Petty 115mm&&&Introducing the Daovua Classic V2 Petty 115mm. At Daovua, a small blacksmith shop in Vietnam, they are making unique carbon steel knives and crafting blades with traditional methods. They have worked tirelessly to build a new factory to improve quality and produce knives that are even better than before.

    Th V2 Classic line of knives boasts classic Japanese shapes with flatter profiles, ensuring an improved level of sharpness. Please remember these are carbon steel knives and will rust without proper care (wipe them dry after use).

  • Weight: 2.4 oz (68 g)
  • Blade Length: 115 mm
  • Total Length: 245 mm
  • Blade Thickness at Heel: 2 mm
  • Blade Height at Heel: 30 mm
  • Handle: Octagonal Ebony (they vary from knife to knife)

    &&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-petty-115mm-118.png&&&0&&&||&&&||&&&@@@ daclv2sa16&&&ClassicV2-Santoku&&&Daovua Classic V2 Santoku 165mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with a better finish and nicer handles. We think they're a big step up.

  • Weight: 4.0 oz/ 114g
  • Blade Length: 165mm
  • Overall Length: 305mm
  • Spine Thickness at Heel: 1.8mm
  • Blade Height at Heel: 46.8mm

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-217.png&&&5&&&||&&&||&&&@@@ daclv2tagy21&&&ClassicV2-TallGyuto210&&&Daovua Classic V2 Tall Gyuto 210mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up. Please note these are carbon steel knives and they will rust if you don’t use, wash and towel dry after using.

  • Weight: 6.0 oz (170g)
  • Blade Length: 214mm
  • Overall Length: 362mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 65.0mm
  • Steel: Recycled leaf spring carbon steel

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-gyuto-210mm-204.png&&&4&&&||&&&||&&&|kika21gy|@@@ daclv2tape12&&&ClassicV2-TallPetty&&&Daovua Classic V2 Tall Petty 120mm&&&Daovua Classic V2 Tall Petty 120mm. Daovua is a small blacksmith shop in Vietnam and they have been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.

  • Weight: 3.3 oz (94 g)
  • Blade Length: 123 mm
  • Total Length: 249 mm
  • Blade Thickness at Heel: 2 mm
  • Blade Height at Heel: 40.6 mm
  • Handle: Octagonal Cocobolo (they vary from knife to knife)

    &&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-petty-120mm-118.png&&&0&&&||&&&||&&&@@@ dav2kicl18&&&ClassicV2-TheTank&&&Daovua Classic V2 The Tank 185mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up. Please note these are carbon steel knives and they will rust if you don’t wash and towel dry after use.

  • Weight: 9.5 oz (270g)
  • Blade Length: 185mm
  • Overall Length: 332mm
  • Spine Thickness at Heel: 3mm
  • Blade Height at Heel: 83mm
  • Steel: Recycled leaf spring carbon steel&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-the-tank-185mm-73.png&&&0&&&||&&&||&&&@@@ dasastkn&&&Daovua-Bunka&&&Daovua Leaf Spring Bunka 185mm&&&New Handle as of 8/9/2021.

    The Daovua Bunka Style Knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. He uses car and truck leaf springs as his steel of choice. This is not quite as crazy as it sounds because these car parts are made with some rather good high-carbon steel. Most leaf springs are made from 5160, which is an excellent blade of steel.

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

    Let’s make no mistake here. These knives do not possess the best fit and finish in the knife world! Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that if not perfectly out of the box, gets there quickly with a few strokes on your favorite stone.

    While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. Please remember these are made under crude conditions with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try an excellent piece of living history and you're not uptight about a crude but excellent cutting tool, then you'll love it.

  • Edge: Double Bevel 50/50
  • Handle: Octagonal (wood varies from knife to knife)
  • Weight: 4.2 oz/ 120g
  • Blade Length: 187mm
  • Overall Length: 310mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 50.8mm

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-bunka-185mm-73.png&&&4.5&&&||&&&||&&&@@@ dalespbu18bl&&&Daovua-BunkaSecond&&&Daovua Leaf Spring Bunka 185mm - Blade Finish Issues&&&This knife arrived from the manufacturer with issues with the finish on the blade that are visible in pictures 1, 2, and 3.

    New Handle as of 8/9/2021.

    The Daovua Bunka Style Knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. He uses car and truck leaf springs as his steel of choice. This is not quite as crazy as it sounds because these car parts are made with some rather good high-carbon steel. Most leaf springs are made from 5160, which is an excellent blade of steel.

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

    Let’s make no mistake here. These knives do not possess the best fit and finish in the knife world! Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that if not perfectly out of the box, gets there quickly with a few strokes on your favorite stone.

    While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. Please remember these are made under crude conditions with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try an excellent piece of living history and you're not uptight about a crude but excellent cutting tool, then you'll love it.

  • Edge: Double Bevel 50/50
  • Handle: Octagonal (wood varies from knife to knife)
  • Weight: 4.2 oz/ 120g
  • Blade Length: 187mm
  • Overall Length: 310mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 50.8mm&&&&&&60&&&45&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-bunka-185mm-blade-finish-issues-28.png&&&0&&&||&&&||&&&@@@ dalespgy21&&&Daovua-Gyuto210&&&Daovua Leaf Spring Gyuto 210mm&&&We don't know if it's the price, the back story, or the actual knife, but these Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith's willingness to listen and learn, their quality has improved immensely.

    The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.

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

    This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!

    So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.

  • Edge Length: 210mm
  • Height: 50.2mm
  • Weight: 5.8oz
  • Steel: Leaf Spring Carbon Steel
  • Location: Vietnam
  • Handle: (Wood type varies from knife to knife)

    &&&&&&64&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-210mm-353.png&&&4.5&&&||&&&||&&&@@@ dalespgy24&&&Daovua-Gyuto230&&&Daovua Leaf Spring Gyuto 240mm &&&These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, their quality has improved immensely.

    The kurouchi finish is now very smooth and longer-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.

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

    This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!

    So if you are looking to enter the world of carbon steel knives or you want to get into the sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.

  • Maker: Daovua
  • The Nhat Family (Barefoot Blacksmith)
  • Steel: Recycled Leaf Spring Carbon Steel
  • Location: Vietnam
  • Weight: 6.2 oz/ 178g (Weight Varies)
  • Blade Length: 243mm (Sizes Vary)
  • Overall Length: 380mm (Sizes Vary)
  • Spine Thickness at Heel: 2.1mm (Sizes Vary)
  • Blade Height at Spine: 54.3mm (Height Varies)

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-240mm-445.png&&&4.5&&&||&&&||&&&@@@ dalesphobokn&&&Daovua-Honesuki&&&Daovua Leaf Spring Honesuki 150mm&&&We started working with this fledgling Vietnamese company just over a year ago when their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, the quality of their blades and handles has improved immensely.

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

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

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

  • Weight: 3.9 oz/ 112g
  • Edge Length: 146 mm
  • Overal Length:280 mm
  • Blade Thickness at Heel: 2.8 mm
  • Blade Height at Heel: 40.6 mm
  • Handle: Bubinga
  • Edge Grind: Even, Double Bevel

    &&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-honesuki-150mm-118.png&&&4.5&&&||&&&||&&&@@@ dalespki24&&&Daovua-Kiritsuke&&&Daovua Leaf Spring Kiritsuke 240mm&&&This can be used like an usuba to cut vegetables or as a yanagiba to slice raw fish. However, this is a Western-style Kiritsuke knife, so it is ground on both sides of the blade for ease of use and maintenance. Knives like this are sometimes referred to as a kiritsuke gyuto. This design is easier to use and sharpen than the traditional single-bevel kiritsuke. It also allows for an ambidextrous personality to the knife.

    The Daovua interpretation of this style blade has a more pronounced belly than most other kiris, making it a good choice for push-and-pull-cutting and rocking techniques. However, the extended edge length also makes it a very workable slicer.

    We believe these knives are perfect for new users, projects, budding sharpeners, or anyone looking for a really well-priced cutter with personality and uniqueness in spades. Watch the video below to see how they're made. Please remember that these are made under crude conditions with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. All measurements are approximations.

  • Weight: 6.9 oz/ 196g
  • Blade Length: 238 mm
  • Overall Length: 380 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 58.8 mm
  • Edge: Double Bevel 50/50
  • Handle: Wood Octagonal (wood type varies from knife to knife)

    &&&&&&74.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-240mm-262.png&&&4.5&&&||&&&||&&&@@@ dalespko&&&Daovua-Kogatana&&&Daovua Leaf Spring Kogatana&&&Daovua Leaf Spring Kogatana Sale! These handy knives are great to have around the office or shop. We use them for box cutters.

  • Weight: 1.7 ounces
  • Blade Length: 60 mm
  • Overall Length: 200 mm
  • Spine Thickness at Base: 1.88 mm
  • Blade Height: 19.0 mm

    &&&&&&25.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kogatana-90.png&&&5&&&||&&&||&&&@@@ knfogrbuy&&&Daovua-Nakiri&&&Daovua Leaf Spring Nakiri 165mm&&&New handle as of 10/15/2021.

    We recently came across a young blacksmith who works with his family in Vietnam making knife and tool blades out of old car parts. This barefoot smith uses old car and truck leaf springs as his source material. This is not as crazy as it sounds as many top-flight blacksmiths dip into this deep well to make their highly prized blades. Unlike these guys, the Nhat family makes more down-to-earth creations that are more function than form.

    The first knife we had him make for us was a nakiri. We sold out of the first shipment immediately, but they are now back in stock. It is important to remember that these knives are very basic in terms of fit and finish. They are certainly not beauty queens. But what they are is supremely capable cutters with an edge geometry that is surprisingly good. The heat treatment, likewise, is a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!

    It has a fairly curved belly for a nakiri, which usually are quite flat. The blade is average in length at about 175mm and is quite tall at 60mm. The kurouchi finish is quite flat and adds to the rustic nature of this fun and very functional knife.

  • Weight: 4.8 oz/ 135g
  • Blade Length: 164mm
  • Overall Length: 308mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 55.7mm
  • Handle: Bubinga
  • Edge Grind: Double Bevel Even

    &&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-nakiri-165mm-162.png&&&4.5&&&||&&&||&&&@@@ dalesppe21&&&Daovua-Petty210&&&Daovua Leaf Spring Petty 210mm&&&These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, their quality has improved immensely.

    The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.

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

    This is the Naht family's first attempt at a petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!

    So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.

  • Maker: Daovua
  • The Nhat Family (Barefoot Blacksmith)
  • Steel: Recycled Leaf Spring Carbon Steel
  • Location: Vietnam
  • Edge: Double Bevel 50/50
  • Weight: 4.1 oz/ 116g
  • Blade Length: 215mm
  • Overall Length: 365mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 32.3mm
  • Handle Varies but the current picture is what most of them look like&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-petty-210mm-208.png&&&5&&&||&&&||&&&@@@ dalesppicl18&&&Daovua-Piranha&&&Daovua Leaf Spring Piranha Cleaver 185mm&&&Daovua Leaf Spring Piranha Cleaver 185mm. This is a type of Korean butcher knife. Great for chopping and breaking down proteins, and it can take a punch. These knives are easy to handle and have an interesting and cool look. This comes with a D handle and features leaf spring steel recycled from autos.

  • Made By Daovua in Vietnam. Home of the Barefoot Blacksmith.
  • Steel: Leaf Spring Carbon Steel
  • Handle: D Shape
  • Weight: 8.5 oz/ 242g
  • Blade Length: 190mm
  • Overall Length: 307mm
  • Spine Thickness at Heel: 3.1mm
  • Blade Height at Heel: 84.9mm

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-piranha-cleaver-185mm-186.png&&&4.5&&&||&&&||&&&@@@ dalespsa18&&&Daovua-Santoku&&&Daovua Leaf Spring Santoku 175mm &&&We just love finding new and unusual knife makers, anytime and anywhere. They bring a fresh dimension to the more standard offerings and get us all looking in a new way at what a good knife is, and should be. Whether it’s in terms of construction, materials used, shapes, or grinds employed, or as simple as offerings at unusual prices, we just love finding those who operate outside of the box.

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

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

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

  • Maker: Daovua Cooperative
  • Location: Vietnam
  • Edge Grind: Even
  • Edge Length: 175mm
  • Height: 50mm
  • Weight: 4.4oz (124g)
  • Steel: Leaf Spring Carbon Steel
  • Location: Vietnam
  • Handle: Octagonal with local woods (They vary from knife to knife)

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-175mm-98.png&&&5&&&||&&&||&&&@@@ dalespsa17fi&&&Daovua-SantokuSecond&&&Daovua Leaf Spring Santoku 175mm - Blade Finish Issues&&&These knives arrived from the manufacturer with issues with the finish on the blade that are visible in pictures 1, 2, and 3.

    We just love finding new and unusual knife makers, anytime and anywhere. They bring a fresh dimension to the more standard offerings and get us all looking in a new way at what a good knife is, and should be. Whether it’s in terms of construction, materials used, shapes, or grinds employed, or as simple as offerings at unusual prices, we just love finding those who operate outside of the box.

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

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

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

  • Maker: Daovua Cooperative
  • Location: Vietnam
  • Edge Grind: Even
  • Edge Length: 175mm
  • Height: 50mm
  • Weight: 4.4oz (124g)
  • Steel: Leaf Spring Carbon Steel
  • Location: Vietnam
  • Handle: Octagonal with local woods (They vary from knife to knife)&&&&&&60&&&45&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-175mm-blade-finish-issues-1.png&&&0&&&||&&&||&&&@@@ dalespsl27&&&Daovua-Slicer&&&Daovua Leaf Spring Slicer 270mm&&&New Handle design as of 7/14/2021.

    These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith’s ability to make adjustments, their quality has improved immensely.

    The kurouchi finish is now very smooth and longer lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.

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

    This is the Naht family's first attempt at a sujihiki and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!

    So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons. Please remember these are made with used steel so you should expect that they have imperfections that exceed most of our other knives. If you want to try a cool piece of living history and you're not concerned with perfect fit and finish, you'll love it.

  • Maker: Daovua
  • The Nhat Family (Barefoot Blacksmith)
  • Steel: Recycled Leaf Spring Carbon Steel
  • Location: Vietnam
  • Edge Length: 260-270mm (sizes vary)
  • Blade Height: 36.5mm (height varies)
  • Weight: 6-7 oz (weight varies)
  • Handle: Bubinga
  • Edge Grind: Double Bevel Even

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-slicer-275mm-303.png&&&5&&&||&&&||&&&@@@ dasmvecl18&&&Daovua-SmCleaver&&&Daovua Leaf Spring Small Cleaver 200mm&&&New handle design as of 6/8/2021.

    Just watching the video below should be enough to get you intrigued about this knife and its maker. We originally purchased a handful of knives from him to give our forum members a chance to try them. Well, the response was overwhelmingly positive…in the main! So we are having him make more for us using our members’ input to improve the product.

    The knives do not possess the highest level of fit and finish. They are not made from exotic materials. And they are as much a curio as a desirable kitchen knife. But what they do possess is a character and an ability to cut that is as good as many knives we sell.

    The blades themselves are fashioned from old leaf springs. These auto cast-offs are actually a great source of knife steel, usually being made from 5160 steel. In fact, many highly regarded US custom knife makers use this steel source for their expensive creations. The edge profile is all belly. There is not a flat spot to be seen! But the blade is super thin and ground really well. With a height of 90mm and an edge length of about 210mm, it resembles a classic Chinese cleaver ratio.

    Putting aside the less-than-perfect finish, one thing everyone agrees on is their cutting ability. These blades are sharp and take an incredible edge. For someone looking for a unique version of a cleaver, a fun project knife, or a sharpening practice knife, the Daovua is a perfect and high-value choice. Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.

  • Weight: 9.1 oz/ 260g
  • Blade Length: 200mm
  • Overall Length: 342mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 90.0mm
  • Handle: (Wood type varies from knife to knife)

    &&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-small-cleaver-200mm-109.png&&&5&&&||&&&||&&&@@@ dalespstkn14&&&Daovua-Steak&&&Daovua Leaf Spring Steak Knife 115mm&&&Now who wouldn’t want to cut their perfectly cooked, sizzling steak with a blade made from an old truck leaf spring? Tell that your friend who is not into knives and they will surely think you mad! But around these parts, we know that one of the best steels to recycle for kitchen knife use is that found in automotive leaf springs. These auto cast-offs are usually made from 5160 steel, which is a wonderful alloy for many knife blade applications. In fact several highly regarded custom knife makers use this steel source for their (sometimes) expensive creations. These knives are carbon steel so you need to keep them dry after using and washing or they will rust.

    We discovered Daovua, a Vietnamese company, just over a year ago. And while their first blades could best be described as project knives, input from our customers and us, and the blacksmith’s willingness to listen and learn, has resulted in a huge improvement in quality.

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

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

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

  • Location: Vietnam
  • Construction: Hammer Forged, Mono Steel
  • Steel Type: Recycled Leaf Spring Steel (Carbon Steel)
  • Edge Length: 115mm
  • Total Length: 241mm
  • Weight: 52g / 1.8oz
  • Blade Height: 27mm
  • Handle: Bubinga
  • Edge Grind: Double Bevel Even

    &&&&&&44.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steak-knife-115mm-300.png&&&5&&&||&&&||&&&@@@ dalesptana17&&&Daovua-TallNakiri&&&Daovua Leaf Spring Tall Nakiri 175mm&&&As the saying goes, great oaks from little acorns grow. While not quite a great oak, the Daovua knife company has grown—from a fledgling enterprise in Vietnam making knife and tool blades out of old car parts, to a thriving business that has spread into making some really great kitchen utensils at super attractive prices.

    Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form.

    This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease. One outstanding attribute of these blades is how they take an incredibly sharp edge.

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

  • Maker: Daovua
  • Steel: Leaf Spring Carbon Steel
  • Handle: Bubinga
  • Edge Grind: Even, Double Bevel
  • Weight: 7.3 oz/ 206g
  • Blade Length: 177mm
  • Overal Length: 324mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 74.8mm

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-nakiri-175mm-308.png&&&5&&&||&&&||&&&@@@ dalesptape&&&Daovua-TallPetty&&&Daovua Leaf Spring Tall Petty 130mm&&&Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.

    A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very funky and fun blades for us. And our customers are full of praise for many of their attributes. But let’s get this out of the way—one of these attributes is not fit and finish! They are rough and ready with an emphasis on rough. These are basic blades that will make a great project knife for budding sharpeners or new chefs looking for something to play with. But while the F & F leaves room for improvement the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.

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

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

  • Brand: Daovua
  • Blacksmith: Nhat Family
  • Location: Vietnam
  • Construction: Hammer Forged, Mono Steel
  • Steel Type: Recycled Leaf Spring Steel
  • Handle: Bubinga
  • Edge Grind: Even, Double Bevel
  • Weight: 2.9 oz/ 82g
  • Blade Length: 126mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 41.1mm

    &&&&&&46&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-130mm-104.png&&&5&&&||&&&||&&&@@@ dalespkicl18&&&Daovua-TheTank&&&Daovua Leaf Spring The Tank 180mm&&&How can you not want this knife? Just one look at the blade. One listen to the story behind it. Any knife loving collector will find it hard to resist!

    For over a year we have been buying knives from a company in Vietnam that we discovered by pure chance. We started off with a very simple and very rough santoku. But during that time we have seen a huge improvement in the knives they send us and an ever-increasing diversity to those knives in terms of styles and profiles.

    Enter the Kiri Cleaver! This unique blade is basically a kiritsuke-tipped cleaver. It has a fairly substantial curve to the edge, making it a rocker’s dream. But the tanto tip makes it a better choice for more delicate slicing and food prep. Also, the reverse angle tip means there is a lower spine-to-edge ratio. Less spine, less weight. In this case we think it represents almost a 2oz saving over a regular cleaver of similar dimensions! (Please note that all measurements are approximate.)

    The blades themselves are fashioned from old leaf springs. These auto cast-offs are a great source of knife steel, usually made from 5160 steel. A well-finished and good-looking octagonal handle finishes off this unusual but efficient cutting tool.

  • Blacksmith: Daovua
  • Location: Vietnam
  • Construction: Mono Steel Hammer Forged
  • Steel Type: Leaf Spring Steel (Recycled Carbon Steel)
  • Weight: 9.6 oz/ 274g
  • Blade Length: 182 mm
  • Overall Length: 335 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 86.6 mm
  • Edge: Double Bevel 50/50
  • Handle: Octagonal (they vary from knife to knife)

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-the-tank-180mm-81.png&&&4.5&&&||&&&||&&&@@@ dest3xmaba&&&DenimLarge&&&Denim Strop 3x11" Magnet Backing&&&Denim has long been used by knife sharpeners in the know and we thought we would do our take on this time tested method and have them cut to size and fitted with our magnetic backing for use on the CKTG strop base. Denim cloth is very well suited for stropping both knives and razors. It takes fine compounds and holds them in the fabric very well and it also doesn't impart any grit to the sharpening process so when you use it loaded with diamond spray the results are a super fine edge without the substrate contributing to the sharpening. We encourage you to give one a try and we believe once you try a denim strop you'll get great results!

    &&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/denim-strop-3x11-magnet-backing-130.png&&&5&&&||&&&||&&&||@@@ dmddist10&&&LX-1501&&&DMD Diamond Stone 1000#&&&Sharpening Stone 1000 Grit Professional Diamond Resin.

  • Grit: 1000#
  • Size: 200*75*16*1mm
  • Bonded to aluminum base
  • Very slow wearing stones&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dmd-diamond-stone-1000-22.png&&&0&&&||&&&||&&&@@@ dmddist12&&&LX-1504&&&DMD Diamond Stone 12000#&&&Sharpening Stone 12000 Grit Professional Diamond Resin.

  • Grit: 12000#
  • Size: 200*75*16*1mm
  • Bonded to aluminum base
  • Very slow wearing stones&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dmd-diamond-stone-12000-32.png&&&0&&&||&&&||&&&@@@ dmddist30&&&LX-1502&&&DMD Diamond Stone 3000#&&&Sharpening Stone 3000 Grit Professional Diamond Resin.

  • Grit: 3000#
  • Size: 200*75*16*1mm
  • Bonded to aluminum base
  • Very slow wearing stones&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dmd-diamond-stone-3000-32.png&&&0&&&||&&&||&&&@@@ dmddist60&&&LX-1503&&&DMD Diamond Stone 6000#&&&Sharpening Stone 6000 Grit Professional Diamond Resin.

  • Grit: 6000#
  • Size: 200*75*16*1mm
  • Bonded to aluminum base
  • Very slow wearing stones&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dmd-diamond-stone-6000-32.png&&&0&&&||&&&||&&&@@@ doberman&&&C6&&&Doberman Filet Knife 8"&&&Gabe Mabry of the Doberman Forge, located in Albemarle, North Carolina is the maker of this beautiful creation.

    Gabe comes from a culinary background so he designs and grinds his knives for peak performance. It's mono steel construction using the highly regarded 80crv2–his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. This was chosen as the preferred steel by our forum members in a poll taken earlier this year. The basic profile is that of a standard filet knife.

    The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from G10. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge. It includes the leather sheath pictured.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80CRV2
  • HRC: 61
  • Grind: Even
  • Handle: Western G10
  • Type: Fillet
  • Weight: 4.7oz / 134 g
  • Edge Length: 190 mm
  • Overall Length: 330 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Heel: 23.5 mm
  • Includes the Leather Sheath&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-filet-knife-8-74.png&&&0&&&||&&&||&&&@@@ dofo52frch24&&&C7&&&Doberman Forge 1095 French Chef 240mm&&&Doberman Forge 80CRV2 French Chef 240mm. Gabe Mabry is a new addition to our line-up of US based blacksmiths. He runs a shop in Albemarle, North Carolina named Doberman Forge and won the prestigious blacksmithing contest Forged in Fire, which airs on the History Channel. We have been adding more American smiths to our store recently and we are particularly happy to welcome Gabe to the CKTG family.

    The gyuto being featured here is a beautiful example of his artistic and blacksmithing skills. It is made from one of his favorite steels, 80CRV2, which he hand-forges into shape in the old tradition, with a hammer! The knife is a mono-steel construction, so it has no lamination. It has a beautiful grind resulting in a knife that is not quite a laser yet is thin and fast in hand. The blade is belt finished.

    The profile is quite flat to just over the halfway point and then transitions into a nice gentle belly to the very fine tip. This is Gabe's take on the classic French profile that is very popular with many chefs.

    This custom knife will perform as well as it looks. Highly recommended.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80crv2 Carbon Steel
  • Grind: Even
  • Handle: Western Custom Stabilized
  • Type: French Chef Profile 240mm
  • HRC: 61
  • Weight: 5.5 oz/ 156g
  • Blade Length: 240 mm
  • Overall Length: 362 mm
  • Spine Thickness at Heel: 2.7 mm
  • Blade Height at Heel: 48.9 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-1095-french-chef-240mm-15.png&&&5&&&||&&&||&&&@@@ dofo80bu16&&&C4&&&Doberman Forge 80CRV2 Bird and Trout 4.5"&&&Gabe Mabry of the Doberman Forge, located in Albemarle, North Carolina is the maker of this beautiful creation.

    This mono steel blade using the highly regarded 80crv2 which is his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. There is a nice flat area from the heel for the push cutters out there.

    The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from a double-dyed burl. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80CRV2
  • HRC: 61
  • Grind: Even
  • Handle: Stabilized Burl Wood
  • Weight: 3oz
  • Edge Length: 4.5"
  • Spine Thickness at Heel: 2.8mm
  • Blade Height at Heel: 17mm
  • Includes Leather Sheath&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-bird-and-trout-4-5-119.png&&&0&&&||&&&||&&&@@@ dofo52gy211&&&C3&&&Doberman Forge 80CRV2 Gyuto 210mm&&&Gabe Mabry of the Doberman Forge, located in Albemarle, North Carolina is the maker of this beautiful creation.

    Gabe comes from a culinary background so he designs and grinds his knives for peak performance. It's mono steel construction using the highly regarded 80crv2–his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. This was chosen as the preferred steel by our forum members in a poll taken earlier this year. The basic profile is that of a standard gyuto but with a slightly straighter spine, which raises the tip and thus creates a more rounded edge from the mid-point on. There is a nice flat area from the heel for the push cutters out there.

    The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from G10. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80CRV2
  • HRC: 61
  • Grind: Even
  • Handle: Western G10 Scales
  • Type: Tall Gyuto
  • Weight: 6.1oz / 174g
  • Edge Length: 208 mm
  • Overall Length: 330 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Heel: 55 mm &&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-gyuto-210mm-318.png&&&0&&&||&&&||&&&@@@ dofo80gy21&&&C9&&&Doberman Forge 80CRV2 Gyuto 210mm&&&Gabe Mabry of the Doberman Forge, located in Albemarle, North Carolina is the maker of this beautiful creation.

    Gabe comes from a culinary background so he designs and grinds his knives for peak performance. It's mono steel construction using the highly regarded 80crv2–his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. This was chosen as the preferred steel by our forum members in a poll taken earlier this year. The basic profile is that of a standard gyuto but with a slightly straighter spine, which raises the tip and thus creates a more rounded edge from the mid-point on. There is a nice flat area from the heel for the push cutters out there.

    The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from a double-dyed burl with copper pins. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80CRV2
  • HRC: 61
  • Grind: Even
  • Handle: Western Custom Stabilized Dyed Maple
  • Type: Tall Gyuto
  • Weight: 7.5oz / 212 mm
  • Edge Length: 208 mm
  • Overall Length: 330 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Heel: 56 mm &&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-gyuto-210mm-258.png&&&0&&&||&&&||&&&||@@@ dofo80mich13&&&C8&&&Doberman Forge 80CRV2 Mini Chef 135mm&&&Gabe Mabry is the man behind Doberman Forge, a small blacksmith shop located in Albemarle, North Carolina. He named his shop after his amazing, late family pet, a courageous guard dog as well as a beloved family companion. Akin to the strengths of the Doberman breed, Gabe strives to pound the same qualities into his blades: elegance (design), intelligence (making process), attentiveness (attention to detail), loyalty (everlasting). A friend for life, a one-of-a-kind knife! In fact, all the attributes we look for in a handmade knife.

    Gabe is a recent winner of the highly prestigious competition, Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.

    80crv2 is his favorite steel to work with. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly, so to avoid disappointment get your Doberman now!

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80crv2
  • Grind: Even
  • Handle: Burl Wood
  • Type: Mini Chef Knife
  • Edge Length: 135mm
  • Height: 43.3 mm
  • Weight: 4.0oz / 112g&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-mini-chef-135mm-459.png&&&0&&&||&&&||&&&@@@ dofo52mich13&&&C1&&&Doberman Forge 80CRV2 Paring 3.5"&&&Gabe Mabry is the man behind Doberman Forge, a small blacksmith shop in Albemarle, North Carolina. He named his shop after his amazing, late family pet, a courageous guard dog as well as a beloved family companion. Akin to the strengths of the Doberman breed, Gabe strives to pound the same qualities into his blades: elegance (design), intelligence (making process), attentiveness (attention to detail), and loyalty (everlasting). A friend for life, a one-of-a-kind knife! All the attributes we look for in a handmade knife.

    Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.

    80crv2 is his favorite steel to work with. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment get your Doberman now.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80crv2
  • Grind: Even
  • Handle: African Blackwood
  • Type: Paring Knife
  • Edge Length: 3.5"
  • Overall Length: 8"
  • Weight: 3.3oz &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-paring-3-5-136.png&&&5&&&||&&&||&&&@@@ dofo80pa3&&&C2&&&Doberman Forge 80CRV2 Paring 3.5"&&&Gabe Mabry is the man behind Doberman Forge, a small blacksmith shop in Albemarle, North Carolina. He named his shop after his amazing, late family pet, a courageous guard dog as well as a beloved family companion. Akin to the strengths of the Doberman breed, Gabe strives to pound the same qualities into his blades: elegance (design), intelligence (making process), attentiveness (attention to detail), and loyalty (everlasting). A friend for life, a one-of-a-kind knife! All the attributes we look for in a handmade knife.

    Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.

    80crv2 is his favorite steel to work with. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment, get your Doberman now.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: 80crv2
  • Grind: Even
  • Handle:Dymond Wood
  • Type: Paring Knife
  • Edge Length: 3.5"
  • Overall Length: 8"
  • Weight: 3.3oz &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-80crv2-paring-3-5-101.png&&&0&&&||&&&||&&&@@@ dofomagy21&&&C5&&&Doberman Forge Magnacut Gyuto 210mm&&&This beautifully crafted knife by Gabe Mabry from the Doberman Forge sounds like a true work of art and the result of meticulous craftsmanship. A culmination of his culinary background and knack for design, this knife offers peak performance, showcasing a blend of traditional and modern elements.

    MagnaCut is a proprietary steel type developed by Crucible Industries in collaboration with knifemaker and metallurgist Larrin Thomas. It was introduced to the market in 2021.

    MagnaCut was designed to balance three primary qualities of knife steels: corrosion resistance, toughness, and edge retention. Traditionally, increasing one of these qualities meant decreasing at least one of the others, but MagnaCut aims to offer high levels in all three categories.

    The design details, like the slightly straighter spine that raises the tip creating a more rounded edge from the mid-point, contribute to its versatility. It's perfect for a variety of cutting styles, including the push cutting technique thanks to a flat area near the heel.

    Gabe makes knives that are not just functional tools, but unique pieces of craftsmanship, capturing the essence of a true artisan.

  • Brand: Doberman Forge
  • Bladesmith: Gabe Mabry
  • Location: Albemarle, North Carolina
  • Construction: Mono Steel
  • Steel Type: Magnacut
  • HRC: 62
  • Grind: Even
  • Handle: Western G10 "Burl"
  • Cryogenically Treated
  • Type: Tall Gyuto
  • Weight: 6.1oz / 174g
  • Edge Length: 210 mm
  • Overall Length: 330 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Heel: 56 mm &&&&&&550&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doberman-forge-magnacut-gyuto-210mm-189.png&&&0&&&||&&&||&&&||@@@ doideba&&&1237&&&Doi Blue #2 Deba 180mm&&&The deba is one of the trio of knives that you will find in most professional Japanese kitchens. The yanagiba and usuba are the other two. These knives are customarily made with single-bevel grinds, as is the case with this fine example. Deba knives are designed and used for processing fish. Some users adapt them to poultry parting and cutting vegetables, but fish preparation is the real raison d'etre of this iconic knife.

    Debas run the gamut of lengths from about 100mm to as big as 210mm and over. Obviously one of the criteria behind the length choice is the size of fish being processed. They are very stiff and heavy in their construction with a thick spine and a tallish profile. The single bevel design results in an edge that is very acute and sharp. Single bevel blades require knowledge of sharpening and use that is outside what's required for regular two-sided blades.

    Itsuo Doi fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely satin finish which contrasts beautifully with the upper blade and exposed jigane. Some of the nicest hand-chiseled kanji elements we have seen adorn the front of the blade.

    This is a wonderful example of the deba breed which will find favor with the most discriminating user or collector.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Blacksmith: Itsuo Doi
  • Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Mirror Polish
  • Edge Steel: Blue #2
  • Weight: 12.9 oz (364 g)
  • Edge Length: 186 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 7.2 mm
  • Blade Height: 55.0 mm

    &&&&&&395.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-deba-180mm-181.png&&&0&&&||&&&||&&&@@@ doibl2de21&&&1239&&&Doi Blue #2 Deba 210mm&&&Itsuo Doi lives and works in Sakai, Japan, which is located about 45 minutes south of Osaka.

    He worked along side his father for almost 50 years and their shop has produced blades for chefs and collectors worldwide. Doi's father gained acclaim through his perfection of a very difficult low-temperature forging technique known as ‘yakidoshi’ and is a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be impossible.

    This is a really nice example of Doi's work. The 210mm deba with yasuki blue #2 steel has a very nice upgraded ebony handle with buffalo horn ferrule. These knives are primarily used like cleavers for removing fins and tails of fish as well as fillet work. They can also be used for chopping vegetables and cutting up poultry.

    The blue Aogami #2 steel is clad on the front side with a soft iron layer. Of course, it is a reactive blade so it needs care and attention to keep it dry. The back side is slightly concave (ura-suki). The front side has a single grind from the shinogi line to the edge. The finish is exemplary and the look is enhanced with some fine chiseled kanji script on the front.

    This is a stunning knife and one of the last of the breed. If you have ever wanted a knife with true “soul” the Doi Blue #2 Deba is one such blade.

  • Weight: 16.3 oz (464 g)
  • Edge Length: 217 mm
  • Total Length: 378 mm
  • Spine Thickness at Base: 8.0 mm
  • Height: 59.1 mm &&&&&&540&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-deba-210mm-142.png&&&0&&&||&&&||&&&@@@ doibl2gy21cu&&&DoiB2-G210&&&Doi Blue #2 Gyuto 215mm&&&We have developed a great liking for the knives being made by Itsuo Doi. His father is the great Keijiro Doi, one of the knife world's true legends. Itsuo Doi worked alongside his father for almost 50 years producing the highest quality blades for chefs and collectors worldwide. Keijiro Doi was acclaimed for perfecting a very difficult low-temperature forging technique known as eyakidoshii and was a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be an impossible task.

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

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

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

    &&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-215mm-67.png&&&0&&&||&&&||&&&|kika21gy|@@@ doibl2gy24&&&DoiB2-G240&&&Doi Blue #2 Gyuto 240mm &&&Itsuo Doi is the son of world-renowned Blacksmith Keijiro Doi. Following in the footsteps of such a master is a hard task, yet the blades coming from this respected blacksmith shop show all of the remarkable attributes of those of his father.

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

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

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

  • Maker: Itsuo Doi
  • Location: Sakai, Japan
  • Construction: Hammer Forged
  • Core Edge Steel: Blue #2
  • HRC: 62+-
  • Edge: 50/50 (see photo of the choil)
  • Engraving: Hand Engraved
  • Weight: 7.0 oz (200 g)
  • Edge Length: 247 mm
  • Total Length: 406 mm
  • Spine Thickness at Base: 2.9 mm
  • Blade Height: 48.8 mm
  • Handle: Magnolia Wood Octagonal
  • Ferrule: Buffalo Horn

    &&&&&&329.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-240mm-332.png&&&5&&&||&&&||&&&@@@ doibl2hohu12&&&2253&&&Doi Blue #2 Homura Hunter 120mm&&&

  • Blacksmith: Itsuo Doi
  • Location: Sakai, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron
  • Edge Steel: Blue #2
  • Edge Grind: Even (See Choil Shot)
  • Weight: 6.4 oz/ 182g
  • Blade Length: 125mm
  • Overall Length: 240mm
  • Spine Thickness at Heel: 4.4mm
  • Blade Height at Heel: 32.6mm
  • Includes Leather Sheath&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-homura-hunter-120mm-228.png&&&5&&&||&&&||&&&@@@ sporforsu&&&1253&&&Doi Blue #2 Kamagata Usuba 180mm&&&Itsuo Doi fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane.

  • Brand: Takayuki
  • Location: Sakai, Japan
  • Blacksmith: Itsuo Doi
  • Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Kasumi
  • Edge Steel: Blue #2
  • Weight: 7.6 oz (216 g)
  • Edge Length: 170 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 4.1 mm
  • Blade Height: 44.6 mm
  • Handle: Ebony Octagonal
  • Ferrule: Buffalo Horn&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-kamagata-usuba-180mm-31.png&&&0&&&||&&&||&&&@@@ doiblst27yae&&&1204&&&Doi Blue #2 Yanagi 270mm Ebony&&&This is one of the finest and rarest yanagibas we offer at CKTG.

    Mr. Itsuo Doi is the 65-year-old son of Keijiro Doi and worked with his father for close to 50 years before recently taking over the business after Keijiro Doi retired.

    The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.

    This is the shorter of the three Doi blue yanagibas we have available. It is a perfect size for most kitchens especially where space is an issue. This is still a long knife and you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single sided layer of iron). Doi-san is recognized as one of the masters of this steel. He hardens the core to approximately 61 Rockwell. The blade is single-beveled and features some beautiful hand chiseled kanji script on the front side. The grind is a lovely single bevel from the shinogi line to the edge. This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule.

  • Knife Brand: Takayuki
  • Blacksmith: Itsuo Doi
  • Construction: Hammer Forged
  • Grind: Traditional Single Bevel
  • Cladding: Soft Iron
  • Core Edge Steel: Aogami #2 (Blue #2)
  • HRC: 61-62
  • Weight: 7.6 oz (214 g)
  • Edge Length: 265 mm
  • Total Length: 420 mm
  • Spine Thickness at Heel: 4.3 mm
  • Blade Height: 33.0 mm
  • Handle: Ebony Octagonal

    &&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/itsuo-doi-blue-2-yanagi-270mm-ebony-112.png&&&0&&&||&&&||&&&@@@ doibl2ya33&&&1006&&&Doi Blue #2 Yanagiba 330mm&&&Mr. Itsuo Doi is the 69-year-old son of Keijiro Doi and worked with his father for nearly 50 years before recently taking over the business after Keijiro Doi retired.

    The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.

    This beautiful knife is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single sided layer of iron). Doi-san is recognized as one of the masters of this steel. He hardens the core to approximately 61 Rockwell. The blade is single-beveled and features a lovely single bevel from the shinogi line to the edge. This is a gorgeous knife made better by the addition of a traditional Magnolia D shaped handle with buffalo horn ferrule. We receive about 2 of these a year.

  • Knife Brand: Takayuki
  • Blacksmith: Itsuo Doi
  • Construction: Hammer Forged
  • Grind: Traditional Single Bevel
  • Cladding: Soft Iron
  • Core Edge Steel: Aogami #2 (Blue #2)
  • HRC: 61-62
  • Weight: 10 oz (284 g)
  • Edge Length: 322 mm
  • Total Length: 490 mm
  • Spine Thickness at Heel: 4.8 mm
  • Blade Height: 38.0 mm
  • Handle: Magnolia D
  • Ferrule: Buffalo Horn&&&&&&499.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-yanagiba-330mm-46.png&&&0&&&||&&&||&&&@@@ raforfeam&&&Special&&&E Gift Code&&&If you order this item we'll email you a coupon code that you can give as a gift. You can order multiples and we'll make separate codes or combine them into one. Please note your preference when you check out in the comments box.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/e-gift-code-42.png&&&5&&&||&&&||&&&@@@ edpro1grst&&&EdgePro1000Grit&&&Edge Pro 1,000 Grit Stone (Yellow)&&&This Edge Pro stone is 1,000 Grit and is meant for the Edge Pro Apex sharpening system. This stone is sold mounted to the plate.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-yellow-25.png&&&5&&&||&&&||&&&||@@@ edpro11grdim&&&EDMS-1100&&&Edge Pro 1100 Grit Diamond Matrix Stone&&&The Edge Pro 1100 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly and they will grind virtually any steel!

  • Superior scratch pattern
  • High-quality tight particle size
  • Even distribution of monocrystalline diamond
  • Can be used to sharpen virtually any knife made
  • Precision CNC machined aluminum blanks reduce bow & twist
  • Ideal for the modern "super steels"
  • Works great for sharpening ceramic knives&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1100-grit-diamond-matrix-stone-65.png&&&0&&&||&&&||&&&||@@@ edpro120grst&&&EdgePro120Grit&&&Edge Pro 120 Grit Stone (Gray)&&&This sharpening stone is 120 Grit and is made for the Edge Pro Apex sharpening systems. This stone is sold mounted to the plate.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-gray-28.png&&&5&&&||&&&||&&&||@@@ edpro17dimas&&&EDMS-1700&&&Edge Pro 1700 Diamond Matrix Stone&&&The Edge Pro 1700 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!

  • Superior scratch pattern
  • High-quality tight particle size
  • Even distribution of monocrystalline diamond
  • Can be used to sharpen virtually any knife made
  • Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-32.png&&&0&&&||&&&||&&&||@@@ 20grpota&&&EP-2000-Tapes&&&Edge Pro 2000 Grit Polish Tapes&&&Pack of 15 2000 grit polish tapes. These tapes are basically super fine sandpaper and they are used to put high grit finishes on your knives after you've moved through the progression of stones. They will put a mirror polished edge on your knives and are typically attached to the aluminum or glass Edge Pro blanks.&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-2000-grit-polish-tapes-42.png&&&4.5&&&||&&&||&&&||@@@ edpro220shst&&&EdgePro220Grit&&&Edge Pro 220 Grit Mounted (White)&&&50% Off! Edge Pro 220 Sharpening Stone is meant for the Edge Pro Apex sharpening system. This stone is sold mounted to the plate and is ready to snap into your Apex or Professional Model Sharpener with no special tools required. Edge Pro products are manufactured in the US.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-220-grit-mounted-white-sale-39.png&&&5&&&||&&&||&&&||@@@ edpro23grst&&&EDMS-2300&&&Edge Pro 2300 Grit Diamond Matrix Stone&&&Edge Pro's newest stone. This one is a good alternative to the tapes since it will give you a nice shiny finish and will last much longer than the tapes. &&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-2300-grit-diamond-matrix-stone-26.png&&&0&&&||&&&||&&&||@@@ edpro300grdi&&&EDMS-250&&&Edge Pro 250 Grit Diamond Matrix Stone&&&If you are seeking the perfect stone for forming a bevel or repairing a slightly damaged edge using your Edge Pro sharpener, you need look no further than the Edge Pro 250 Grit Diamond Matrix.

    This is a new addition to our line of Diamond Matrix stones and it could easily qualify as one of the most versatile and important stones in your lineup. It can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like powder metal variants.

    The cutting substrate is attached to a Precision CNC machined aluminum blank which reduces bow and twist and ensures a true and straight geometry. The stone formulation boasts high-quality tight particle size and an even distribution of monocrystalline diamond.

    These new Diamond Matrix stones offer some features that further separate the Edge Pro from the competition.&&&&&&78&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-250-grit-diamond-matrix-stone-46.png&&&5&&&||&&&||&&&||@@@ 30grpota&&&EP-3000-Tapes&&&Edge Pro 3000 Grit Polish Tapes&&&Pack of 15 3000 grit polish tapes. These tapes are used to put a super fine finish on your edges. They are attached to the Edge Pro blanks and put a mirror finish on your knives or other tools you sharpen. This item comes with 15 tapes. Easy to use.&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-3000-grit-polish-tapes-42.png&&&4.5&&&||&&&||&&&||@@@ edpro320grst&&&EdgePro400Grit&&&Edge Pro 400 Grit Mounted Stone (Peach) Sale!&&&50% Off! Edge Pro 400 Grit Stone has replaced the old 320 stone. It's a quick-cutting stone and does a nice job grinding an edge. This stone is sold mounted to the plate. Works on the Edge Pro Apex and Pro Models.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-400-grit-mounted-stone-peach-sale-37.png&&&5&&&||&&&||&&&||@@@ edpro40grst&&&EDMS-4000&&&Edge Pro 4000 Grit Diamond Matrix Stone&&&The Edge Pro 4000 Grit Diamond Matrix Stone puts a mirror polish on your edges. Formerly known as one of our "polishing stones," we decided that we were going to introduce them as a whole new line of stones in a league of their own. If you want a polished edge, and you find the polishing tapes to be too delicate, this is definitely the solution for you.

  • Superior scratch pattern
  • High-quality tight particle size
  • Even distribution of monocrystalline diamond
  • Can be used to sharpen virtually any knife made
  • Precision CNC machined aluminum blanks reduce bow & twist
  • Ideal for the modern "super steels"
  • Works great for sharpening ceramic knives&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-4000-grit-diamond-matrix-stone-26.png&&&5&&&||&&&||&&&||@@@ edpro450grdi&&&EDMS-450&&&Edge Pro 450 Grit Diamond Matrix Stone&&&The Edge Pro 450 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!

  • Superior scratch pattern
  • High-quality tight particle size
  • Even distribution of monocrystalline diamond
  • Can be used to sharpen virtually any knife made
  • Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-32.png&&&0&&&||&&&||&&&||@@@ edpro600grst&&&EdgePro600Grit&&&Edge Pro 600 Grit Stone (Brown)&&&This Edge Pro Stone is 600 Grit and is used with the Edge Pro Apex sharpening system. This stone is sold mounted to the plate.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-brown-24.png&&&4.5&&&||&&&||&&&||@@@ edpro60grta&&&EP-6000-Tapes&&&Edge Pro 6000 Grit Polish Tapes&&&Pack of 15 6000 grit polish tapes. These are basically thin, super fine pieces of sandpaper that attach to blanks and can be used to polish your edge. You can only use one tape on a couple knives before it wears out and that is why this one comes with 15 of them. You need to use edge trailing strokes when you use the tapes for best results.&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-polish-tapes-54.png&&&5&&&||&&&||&&&||@@@ edpro300grdi1&&&EDMS-650&&&Edge Pro 650 Grit Diamond Matrix Stone&&&The Edge Pro 650 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!

  • Superior scratch pattern
  • High-quality tight particle size
  • Even distribution of monocrystalline diamond
  • Can be used to sharpen virtually any knife made
  • Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-650-grit-diamond-matrix-stone-66.png&&&0&&&||&&&||&&&||@@@ edprodima80g&&&EDMS-80&&&Edge Pro 80 Grit Diamond Matrix Stone&&&The 80 grit diamond matrix stone is made for extreme metal removal. It is so coarse that we do NOT recommend that you develop a burr with this stone. You should either stop just short of a burr or remove metal at a slightly lower angle than what your primary bevel will be sharpened at to preserve the cutting edge.

    ***Works great for sharpening ceramic knives&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-80-grit-diamond-matrix-stone-31.png&&&0&&&||&&&||&&&||@@@ edpro950grdi&&&EDMS-950&&&Edge Pro 950 Grit Diamond Matrix Stone&&&The Edge Pro 950 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!

  • Superior scratch pattern
  • High-quality tight particle size
  • Even distribution of monocrystalline diamond
  • Can be used to sharpen virtually any knife made
  • Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-32.png&&&0&&&||&&&||&&&||@@@ edgeproapex1&&&Apex1&&&Edge Pro Apex 1&&&Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products at CKTG. The Apex Model Edge Pro Sharpening System is a highly portable unit which we especially recommend for home users and those chefs on the go.

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

  • Edge Pro Sharpening System
  • Black Cordura Carrying Case
  • Instructional Manual
  • Microfiber Cloth
  • Water Bottle
  • Edge Pro 220 Grit Stone
  • Edge Pro 400 Grit Stone&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-100.png&&&4.5&&&||&&&||&&&||@@@ edgeproapex3&&&Apex3&&&Edge Pro Apex 3&&&We are big fans of the Edge Pro Apex sharpening system. This handy tool will allow a novice to put razor sharp edges on his or her knives in no time. But this is not a system just for novices...it is used industry wide by chefs and line cooks who need a quick repeatable sharpening regime that is compact to carry and easy to set up.

    The Apex removes nicks and dings without distorting the knife edge. It creates no heat, preserving the temper of your knives. It sets up in seconds on any smooth surface. No power required and comes with a convenient carrying case. It requires no maintenance other than routine cleaning. The kit #3 includes 5 water stones covering the gamut from course to ultra fine. The package also comes with those small items needed to complete your sharpening tasks like a water bottle, micro fibre towel and a 1200 grit ceramic hone.

    Though an Edge Pro edge will remain sharp much longer than a standard edge, even Edge Pro'd knives will become dull with use. Use the supplied Ceramic Sharpening Hone in between sharpening to rejuvenate your dull edge. The Ceramic Sharpening Hone will resharpen an Edge Pro'd knife in seconds and it will do it over and over again because it removes so little metal. You will find you can go through several different honing routines in between Edge Pro sharpening. The Ceramic Sharpening Hone is very fine 1200-grit and while pretty useless on factory edges, it is magic on Edge Pro'd knives. Whether you are a professional chef, hard working line cook or aspiring amateur, this kit is pretty much all you will need to keep your precious blades at their peak of performance. The Edge Pro Apex system is easy, safe and a huge saver of time. We highly recommend these wonderful sharpening kits.

  • Edge Pro Sharpening System
  • Black Cordura Carrying Case
  • Instructional Manual
  • Microfiber Cloth
  • Water Bottle
  • 8" 1,200 Grit Ceramic Honing Rod
  • Edge Pro 120 Grit Stone
  • Edge Pro 220 Grit Stone
  • Edge Pro 400 Grit Stone
  • Edge Pro 600 Grit Stone
  • Edge Pro 1,000 Grit Stone

    &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-3-100.png&&&4.5&&&||&&&||&&&||@@@ edgeproapex4&&&Apex4&&&Edge Pro Apex 4&&&Knife sharpening has never been easier. Perfected from 20 years of sharpening over 100,000 knives, Ben Dale manufactures the world's most accurate knife sharpening system designed with the end user in mind. Whether you are a chef, butcher, hunter or simply someone that just likes knife sharpening, the Apex Edge Pro Sharpener is the tool for you.

    The Edge Pro Apex offers a wide array of abrasive grits and sharpening angles, making it much more flexible in that regard than most clamp and v-rod systems. The cutting speed is also high with the very abrasive nature of the coarse hone and the ability to apply heavy pressure.

    The sharpener allows for smooth variation of angle from 10 to 35 degrees per side. Several degree increments are marked out clearly (10,15,18,21,24), but you are not fixed at using these set angles. The five aluminum oxide water stones included in this kit are one inch wide and six inches long. They are mounted securely on the guide rod with the use of clamps between plastic molded grips. These clamps also serve as protection from the stone slipping off the knife and damaging the edge. As the blanks are not permanently fixed to the guide rod they can easily be used for field freehand honing if desired. The hones can also be reversed to slow down hollowing.

    This “ultimate” kit includes everything you will need to sharpen and maintain your knives with a quick, safe and repeatability that will make you smile every time you use it.

  • Edge Pro Sharpening System
  • Black Cordura Carrying Case
  • Instructional Manual
  • Microfiber Cloth
  • Water Bottle
  • 8" 1,200 Grit Ceramic Honing Rod
  • 2,000 Grit Polish Tapes
  • 3,000 Grit Polish Tapes
  • 2 Blanks (for use with tapes)
  • Edge Pro 120 Grit Stone
  • Edge Pro 220 Grit Stone
  • Edge Pro 400 Grit Stone
  • Edge Pro 600 Grit Stone
  • Edge Pro 1,000 Grit Stone

    &&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-4-102.png&&&5&&&||&&&||&&&||@@@ edproapbemo&&&BenchMount&&&Edge Pro Apex Bench Mount&&&Edge Pro Apex Bench Mount. This little jig will allow you to mount your EP to a work bench for a much more secure set up. It works with most C Clamps, screw or speed clamps as well which most folks have(clamp not included).

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-bench-mount-66.png&&&5&&&||&&&||&&&||@@@ edproapscat&&&ApexScissor&&&Edge Pro Apex Scissor Attachment&&&Now available with our affordable home use model, the Apex Scissor Attachment has the ability to sharpen any scissor, hair styling shear, plane blades (up to 2 ¼’’ wide), any length planer blade, pruners, flat chisels, and most gouges.

    *Note - This Scissor Attachment does NOT fit the Professional Edge Pro Model.&&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-93.png&&&5&&&||&&&||&&&||@@@ edproapsucu&&&2ApexSuctionCups&&&Edge Pro Apex Suction Cups&&&These are replacement suction cups for the Edge Pro Apex sharpener. Comes as a set of 2.&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-suction-cups-68.png&&&0&&&||&&&||&&&||@@@ edproceshrod&&&EPRod&&&Edge Pro Ceramic Sharpening Rod&&&Portable 8" 1200 Grit Ceramic Hone. Has a very nice soft feel because of the plastic tube handle. It also fits in the serrations of serrated kitchen knives to remove the burr after sharpening. Fits in the Apex knife bag or in a regular knife case.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-ceramic-sharpening-rod-82.png&&&5&&&||&&&||&&&||@@@ edproesacpa&&&7pcset&&&Edge Pro Essential Accessory Pack &&&This set has changed as of 7/13/2022.

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

  • Deburring Block - used to deburr between stones
  • 20x Illuminated Loupe - for viewing your work
  • Extra Guide Clip (these tend to wear out)
  • 120 Grit Diamond Plate for flattening and quick metal removal on your machine.
  • Drill Stop Collar - for use between stones changes
  • Magnet - for holding your knives in place on machine
  • Spring - for quick stone changes&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-essential-accessory-pack-68.png&&&5&&&||&&&||&&&||@@@ edprogucl&&&EdgeProGuideClip&&&Edge Pro Guide Clip&&&Edge Pro Guide Clip. This little clip is what contacts the spine of your blade to keep it on the platform without having the knife slide its way down the machine. They wear out with use so we offer them to those of you who need replacements at nominal cost.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-guide-clip-75.png&&&0&&&||&&&||&&&@@@ edprosmknat&&&EPsmallknife&&&Edge Pro Small Knife Attachment&&&This handy new item was developed by Ben Dale to help sharpen smaller blade knives. The attachement works equally well on Apex and Professional models. This smaller platform allows flexibility with smaller blades. The attachment measures 2 inches wide and 1/4 inch thick. Included is an adjustable miniature guide plate to accommodate small knives of varying widths.

    &&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-93.png&&&4.5&&&||&&&||&&&||@@@ edprocospfor&&&EPSpring&&&Edge Pro Spring For Quick Stone Changes&&&This compression spring is a nice accessory for the edge pro since you can eliminate the use of the screw ball and replace it with a quick and easy way to switch the stones. All you need to do is unscrew the ball, remove the brass collar and slide the spring onto the arm. Then tighten the screw ball and now you can pop stones on and off effortlessly. Watch the video for a brief how to:

    &&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-spring-for-quick-stone-changes-76.png&&&5&&&||&&&||&&&@@@ emstbag4x&&&S-10828&&&Empty Strop Bag 4" x 12"&&&These are the bags that are included with our strops. On occasion we get requests for extra ones so here you go. 4" x 12" and 4ml. They have a zip lock side so they can be reclosed. &&&&&&0.25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4-x-12-31.png&&&5&&&||&&&||&&&||@@@ enwh2de16&&&OE-KTS165DE&&&Enami White #2 Deba 165mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat, which is customary with old-school blacksmiths in Japan. Our sayas DO NOT fit this knife.

  • Blacksmith: Tadashi Enami
  • Location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel, Right Handed
  • Engraving: Hand Engraved
  • Weight: 11.8 oz (336 g)
  • Edge Length: 173 mm
  • Total Length: 317 mm
  • Spine Thickness: 8.5 mm
  • Blade Height: 54 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-deba-165mm-132.png&&&0&&&||&&&||&&&@@@ enwh2de18&&&OE-KTS180DE&&&Enami White #2 Deba 180mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. Our sayas DO NOT fit this knife.

  • Blacksmith: Tadashi Enami
  • Location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel, Right Handed
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 13.9 oz (394 g)
  • Edge Length: 189 mm
  • Total Length: 340 mm
  • Spine Thickness at Heel: 8.8 mm
  • Blade Height at Heel: 57 mm&&&&&&229.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-deba-180mm-132.png&&&0&&&||&&&||&&&@@@ taenwh2ki240&&&OE-KTS240KR&&&Enami White #2 Kiritsuke 240mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. We do not carry a saya that fits this knife.

  • Blacksmith: Tadashi Enami
  • location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel Right Handed
  • Engraving: Hand Engraved
  • Weight: 6.8 oz (192 g)
  • Edge Length: 237 mm
  • Total Length: 387 mm
  • Spine Thickness: 4 mm
  • Blade Height: 32.5 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood

    &&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-kiritsuke-240mm-68.png&&&5&&&||&&&||&&&@@@ taenwh2ki27&&&OE-KTS270KR&&&Enami White #2 Kiritsuke 270mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. We do not carry a saya that fits this knife.

  • Blacksmith: Tadashi Enami
  • location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel Right Handed
  • Engraving: Hand Engraved
  • Weight: 8.7oz (246 g)
  • Edge Length: 266 mm
  • Total Length: 425 mm
  • Spine Thickness: 4.5 mm
  • Blade Height: 35 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood&&&&&&229.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-kiritsuke-270mm-73.png&&&5&&&||&&&||&&&@@@ enwh2us18&&&OE-KTS180US&&&Enami White #2 Usuba 180mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) specializing in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.

  • Blacksmith: Tadashi Enami
  • Location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel, Right Handed
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 7.0 oz (198 g)
  • Edge Length: 170 mm
  • Total Length: 320 mm
  • Spine Thickness at Heel: 4.5 mm
  • Blade Height at Heel: 45.0 mm&&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-50.png&&&0&&&||&&&||&&&@@@ enwh2ya24&&&OE-KTS240SH&&&Enami White #2 Yanagiba 240mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.

  • Blacksmith: Tadashi Enami
  • Location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel, Right Handed
  • Engraving: Hand Engraved
  • Weight: 5.6 oz (160 g)
  • Edge Length: 234 mm
  • Total Length: 377 mm
  • Spine Thickness at Base: 4.3 mm
  • Blade Height: 31 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-208.png&&&0&&&||&&&||&&&@@@ enwh2ya27&&&OE-KTS270SH&&&Enami White #2 Yanagiba 270mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.

  • Blacksmith: Tadashi Enami
  • Location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel, Right Handed
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 7.3 oz (208 g)
  • Edge Length: 264 mm
  • Total Length: 417 mm
  • Spine Thickness at Heel: 4.3 mm
  • Blade Height at Heel: 33 mm&&&&&&219.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-199.png&&&0&&&||&&&||&&&@@@ enwh2ya30&&&OE-KTS300SH&&&Enami White #2 Yanagiba 300mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.

  • Blacksmith: Tadashi Enami
  • Location: Sakai, Japan
  • Specialty: Single-beveled knives
  • Awards: Dentoukogeishi
  • Construction: Ni Mai, Hammer Forged
  • Cladding: Soft Iron
  • Finish: Tsuchime (Hammered) Kurouchi
  • Edge Steel: Shirogami #2
  • Edge Grind: Single Bevel, Right Handed
  • Engraving: Hand Engraved
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 8.3 oz (236 g)
  • Edge Length: 295 mm
  • Total Length: 453 mm
  • Spine Thickness at Heel: 4.5 mm
  • Blade Height at Heel: 37.7 mm&&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-49.png&&&0&&&||&&&||&&&@@@ esmojasp&&&Spoon-EspritModern&&&Esprit Modern Japanese Spoon&&&These lovely teaspoons are made in Japan with a sleek modern style. Nicely mirror finished.

  • 34g or 1.2 ounces
  • 180mm or about 7 inches
  • 18/8 Stainless Steel&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/esprit-modern-japanese-spoon-206.png&&&0&&&||&&&||&&&@@@ fishscaler&&&FishScaler-NEWSilver&&&Fish Scaler - New!&&&This fish scaler makes short work of removing scales from fish. It's made with good quality 430 Stainless Steel. Dishwasher safe. Measures 8.5" long.&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-new-32.png&&&0&&&||&&&||&&&@@@ frropin&&&French-Rolling-Pin&&&French Rolling Pin&&&These French style rolling pins are made by Brandon Norsted right down the street from us in Madison, WI. The rolling pins are made with domestic hardwoods and you can choose either walnut, maple, and oak. In the first photo, the walnut is on the left, the maple is the middle one, and oak is on the right. These hardwood pins will last a lifetime. The shape of these is popular in France and the taper is favored by professional pastry chefs as it allows for more control. This rolling pin measures 19.5 inches long and 1.6 Inches wide with a weight of 12.5 ounces. Nice work Brandon. &&&"Wood" "Walnut" "Maple" "Oak"&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/french-rolling-pin-130.png&&&5&&&||&&&||&&&@@@ fubl2si12&&&FJ2-W120&&&Fujishika Blue #2 Sickle 120mm&&&Japanese gardeners and small farmers use these to cut grass and rice and they're very handy around the garden for weed control. Many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 120mm in blade length.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-120mm-159.png&&&0&&&||&&&||&&&@@@ fubl2si16&&&YA2-HD16&&&Fujishika Blue #2 Sickle 160mm&&&Japanese gardeners and small farmers use these to cut grass and rice and they're very handy around the garden for weed control. Many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 165mm in blade length.

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-160mm-108.png&&&5&&&||&&&@@@ fubl2si18&&&YA2-HD18&&&Fujishika Blue #2 Sickle 180mm&&&The sickle business is in decline in Japan but many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 180mm in length.

    &&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-180mm-192.png&&&0&&&||&&&||&&&@@@ haandin1&&&YK5-H140&&&Fujishika Japanese Garden Hoe&&&Made by Hasegawa san of Fujishika, this handy triangle hoe is called “Katate Sankaku Hoe” in Japanese. "Katate" means one hand. Sankaku means triangle. Japanese people call it hoe hoe for short.

    This hoe is made with high-carbon steel clad with soft iron for added durability and prolonged sharpness when digging out weeds. Cheaper ones are often made with mono steel and the edge gets rounded soon. Because these are carbon steel they will rust if you don't wash them off and dry them before putting them away. &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-japanese-garden-hoe-136.png&&&5&&&||&&&||&&&@@@ fufkhcagy24&&&FKH10&&&Fujiwara FKH Carbon Gyuto 240mm&&&Designed for culinary cooks, the FKH series knives boast a blade that’s particularly easy to sharpen. While the high carbon content ensures superior performance, it also calls for a touch of care to maintain its pristine condition against rust.

    The knife’s construction doesn’t stop at its blade. Each piece features a full-tang handle design for unparalleled balance and strength, complemented by stainless steel bolsters that add a touch of elegance and durability. The black Pakkawood handle scales allow for a secure grip for extended use without fatigue.

    Whether you’re a professional chef or a home cooking enthusiast, this Fujiwara FKH gyuto will elevate your culinary experience. The gyuto knife, with its 240mm (9.4 inches) blade and a double-edged design promises versatility and precision for all your slicing needs.

  • Weight: 8.1 oz (230 g)
  • Edge Length: 244 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 49.4 mm

    &&&&&&90.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkh-carbon-gyuto-240mm-48.png&&&0&&&||&&&||&&&||@@@ fufkhcagy27&&&FKH11&&&Fujiwara FKH Carbon Gyuto 270mm&&&Fujiwara Kanefusa Japanese Steel Chef's Gyuto measures 210mm on the edge and uses good carbon steel for easy sharpening. You need to wipe this blade after use and keep it oiled or completely dry to prevent rust.

  • Maker: Fujiwara Kanefusa
  • Weight: 10.0 oz (284 g)
  • Edge Length: 276 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 55.4 mm&&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkh-carbon-gyuto-270mm-188.png&&&0&&&||&&&||&&&@@@ fufkhcape12&&&FKH01&&&Fujiwara FKH Carbon Petty 120mm&&&Fujiwara Kanefusa Japanese Steel Chef's Gyuto measures 210mm on the edge and uses good carbon steel for easy sharpening. You need to wipe this blade after use and keep it oiled or completely dry to prevent rust.

  • Maker: Fujiwara Kanefusa
  • Weight: 2.6 oz (74 g)
  • Edge Length: 121 mm
  • Total Length: 228 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 25.0 mm&&&&&&53&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkh-carbon-petty-120mm-46.png&&&0&&&||&&&||&&&@@@ fufkhcape15&&&FKH02&&&Fujiwara FKH Carbon Petty 150mm&&&
  • Weight: 3.3 oz (94 g)
  • Edge Length: 153 mm
  • Total Length: 269 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 28.2 mm&&&&&&56&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkh-carbon-petty-150mm-46.png&&&0&&&||&&&||&&&@@@ fufkhcasu27&&&FKH-06&&&Fujiwara FKH Carbon Sujihiki 270mm&&&
  • Weight: 6.4 oz (182 g)
  • Edge Length: 273 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 38.1 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujiwara-fkh-carbon-sujihiki-270mm-46.png&&&0&&&||&&&||&&&@@@ ge00goslsp&&&Gestura-GoldSlottedSpoon&&&Gestura 00 Gold Slotted Spoon&&&The 01's slotted companion--now gold-plated.

    Updated with a thicker, more durable handle and an identifying slot, the 00 Gold is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.

  • Made in Japan
  • Material: 18/10 Japanese stainless steel, Gold-plated
  • Length: 9 inches
  • Volume: 1 tablespoon, .5 ounce
  • Hand-wash only, please
  • Packaging is constructed with recycled chipboard

    &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-122.png&&&0&&&||&&&||&&&@@@ ge00sislsp&&&Gestura-SlottedSpoon&&&Gestura 00 Silver Slotted Spoon&&&The 01s slotted companion - updated with a thicker, more durable handle and an identifying slot.

    The 00 is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.

  • Made in Japan
  • Material: 18/10 Japanese stainless steel
  • Length: 9 inches
  • Hand-wash only, please.
  • Packaging is constructed with recycled chipboard

    &&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-96.png&&&0&&&||&&&||&&&@@@ ge01gosp&&&Gestura-GoldSpoon&&&Gestura 01 Gold Spoon&&&A custom utility spoon designed for control, consistency, and style. Updated with a thicker, more durable handle.

    The well is formed deep to cradle liquid - one tablespoon exactly, to help with recipe continuity and reduce the amount of tools needed on hand--and pointed at the tip for precise pouring or basting. The handle is long enough to stir a braise or a pot of beans and nimble enough to sauce a plate. The lip is thin and flared to help scrape the corners of a pan or storage container. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.

  • Made in Japan
  • Material: 18/10 stainless steel
  • Length: 9 inches
  • Volume: 1 tablespoon, .5 ounce
  • Packaging is constructed with recycled chipboard

    &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-111.png&&&0&&&||&&&||&&&@@@ gestura&&&Gestura-Spoon&&&Gestura 01 Silver Spoon&&&The Gestura 01 Silver Spoon is made in Japan and measures one tablespoon exactly to assist with recipe continuity and reduce the amount of tools needed on hand. It has a nice shape with a pointed tip to allow for easy and precise pouring or basting. The handle is long to stir a pot or can be used well when saucing a plate. The lip is thin and flared to help scrape the corners of a pan. The spoon is tumbled and unpolished, which creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.

  • Made in Japan
  • Material: 18/10 stainless steel
  • Length: 9 inches
  • Volume: 1 tablespoon, .5 ounce
  • Packaging is constructed with recycled chipboard

    &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-131.png&&&5&&&||&&&||&&&@@@ gestgotw&&&Gestura-Stando-Gold&&&Gestura Stando Gold Tweezer&&&This Gestura Stando Gold mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.

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

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

    Don't let the idea of tweezers being solely for micro greens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-100.png&&&0&&&||&&&||&&&@@@ gestsitw&&&Gestura-Silver-Tweezers&&&Gestura Stando Silver Tweezer&&&This Gestura Stando Silver mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.

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

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

    Don't let the idea of tweezers being solely for micro greens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-100.png&&&0&&&||&&&||&&&@@@ gibl2gy21&&&GAN-G21H&&&Gihei Blue #2 Gyuto 210mm&&&Like its larger sibling, this 210mm gyuto is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

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

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

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 6.6 0z (188 g)
  • Edge Length: 214 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 3.7 mm
  • Blade Height: 47.7 mm
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn
  • Photos by Gustavo Bermudez

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-250.png&&&5&&&||&&&||&&&|kika21gy|@@@ gibl2gy24&&&GAN-G24H&&&Gihei Blue #2 Gyuto 240mm&&&Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.

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

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

    This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule are finished to a high standard and complement the beautiful nashiji cladding perfectly. We do not have a saya that fits this knife.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 8.6 oz (244 g)
  • Edge Length: 239 mm
  • Spine Thickness at Base: 3.7 mm
  • Blade Height: 52.1 mm
  • Handle: Oak Octagonal
  • Ferrule: Buffalo Horn

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-215.png&&&5&&&||&&&||&&&||@@@ gibl2na16&&&GAN-N16R&&&Gihei Blue #2 Nakiri 165mm&&&This 165mm Nakiri is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

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

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

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Handle: Magnolia Oval
  • Ferrule: Buffalo Horn
  • Weight: 5.1 oz (146 g)
  • Blade Length: 156 mm
  • Overall Length: 334 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height at Heel: 46.5 mm

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nakiri-165mm-258.png&&&0&&&||&&&||&&&@@@ gibl2pe15&&&GAN-P15R&&&Gihei Blue #2 Petty 150mm&&&This 150mm petty is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

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

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

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 3.5 oz (100 g)
  • Edge Length: 151 mm
  • Total Length: 291 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height at Heel: 37.1 mm
  • Handle: Magnolia Oval
  • Ferrule: Buffalo Horn

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-150mm-269.png&&&0&&&||&&&||&&&@@@ gihape17&&&GAN-P17R&&&Gihei Blue #2 Petty 170mm&&&Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.

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

  • Steel: Blue #2 Steel
  • HRC: 61
  • Weight: 3.8 oz (106 g)
  • Edge Length: 166 mm
  • Total Length: 308 mm
  • Spine Thickness at Heel: 3.1 mm
  • Blade Height at Heel: 37.3 mm
  • Handle: Magnolia (Ho) Oval
  • Ferrule: Buffalo Horn&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-170mm-113.png&&&0&&&||&&&||&&&@@@ gibl2sa16&&&GAN-S16H&&&Gihei Blue #2 Santoku 165mm&&&This 165mm Santoku is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

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

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

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Handle: Magnolia Oval
  • Ferrule: Buffalo Horn
  • Weight: 4.4 oz (126 g)
  • Edge Length: 165 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 46.6 mm

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-santoku-165mm-275.png&&&0&&&||&&&||&&&@@@ gihabu16&&&GHP-KG17U&&&Gihei HAP40 Bunka 170mm&&&The Gihei HAP40 Bunka 165mm is made Sanjo City, Japan. We have been working with Gihei for many years and during that time they have produced some of the nicest blades we have offered.

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

    Bunka knives have gained in popularity since we started asking our blacksmiths to make them about 8 years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.

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

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • Handle: Octagonal Oak with Urushi Finish
  • Weight: 3.9 oz (110 g)
  • Edge Length: 173 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height at Heel: 41.0 mm
  • Photos by Gustavo Bermudez

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-bunka-170mm-227.png&&&0&&&||&&&||&&&@@@ gihagy211&&&GHP-G200&&&Gihei HAP40 Gyuto 210mm&&&The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.

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

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

  • Brand: Gihei
  • Blacksmith: Hosokawa-San
  • Region: Sanjo City, Japan
  • Weight: 5.0 oz (142 g)
  • Edge Length: 203 mm
  • Total Length: 350 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height: 40.5 mm
  • Handle: Urushi Octagonal Oak
  • Photos by Gustavo Bermudez

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-210mm-514.png&&&4.5&&&||&&&||&&&|kika21gy|@@@ giheihap401&&&GHP-KG20U&&&Gihei HAP40 Kiritsuke 200mm&&&Gihei HAP40 Kiritsuke 200mm is a new knife for 2021 by the famed father and son team located in Sanjo City, Japan. We have been working with Gihei for many years and during that time they have produced some of the nicest blades we have offered.

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

    Kiritsuke knives have gained in popularity since we started asking our blacksmiths to make them about 8 years ago. They are prized for their handy, user-friendly size and chef’s knife-like versatility.

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

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • HRC: 65-66
  • Handle: Octagonal Oak with Urushi Finish
  • Weight: 5.0 oz (142 g)
  • Edge Length: 203 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 39.6 mm

    &&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-kiritsuke-200mm-225.png&&&0&&&||&&&||&&&@@@ gihana16&&&GHP-N165&&&Gihei HAP40 Nakiri 165mm&&&Nakiris are becoming a popular choice in many western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made from a super hard steel called HAP40, which is a powdered metallurgy (PM) alloy. The steel is exquisitely heat treated to a high 65-66 HRC.

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

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

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

  • Brand: Gihei
  • Blacksmith: Mr Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • Weight: 4.9 oz (140 g)
  • Edge Length: 157 mm
  • Total Length: 303 mm
  • Spine Thickness at Heel: 1.4 mm
  • Blade Height: 50.8 mm
  • Handle: Oak Octagonal Burnt Urushi
  • Handle is new--trust the pictures, not the video

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-nakiri-165mm-388.png&&&5&&&||&&&||&&&@@@ gihape15&&&GHP-P150&&&Gihei HAP40 Petty 150mm&&&The Gihei HAP40 Petty is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a tough outer outer layer (jigane) made from a softer stainless steel. HAP40 is a really great steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is especially noteworthy. This combination results in a knife that takes a great edge and stays sharp through many long prep sessions. The Gihei company is located in Sanjo City and is one of the most innovative small blacksmith shops operating in the Prefecture.

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

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

  • Steel: HAP40 Semi Stainless
  • HRC: 65-66
  • Weight: 2.4 oz (68 g)
  • Edge Length: 150 mm
  • Total Length: 274 mm
  • Spine Thickness at Base: 1.5 mm
  • Blade Height: 30.2 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-150mm-458.png&&&5&&&||&&&||&&&@@@ gihasa16&&&GHP-S165&&&Gihei HAP40 Santoku 165mm&&&We have been working with Gihei for many years and during that time they have produced some of the nicest blades we offer.

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

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

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

  • Brand: Gihei
  • Blacksmith: Mr. Hosikawa
  • Region: Sanjo City, Japan
  • Construction: San Mai
  • Cladding: Stainless Steel
  • Edge Steel: HAP40
  • Handle: Octagonal Oak with Urushi Finish
  • Weight: 4.1 oz (116 g)
  • Edge Length: 170 mm
  • Total Length: 307 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 45.9 mm

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-santoku-165mm-481.png&&&5&&&||&&&||&&&@@@ haasbu16&&&HAS-B165&&&Harukaze Aogami Super Bunka 165mm&&&Aogami Super steel is an excellent carbon steel for use in kitchen knife blades. It is a top shelf steel developed by the Hitachi Metals Company. This high carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember carbon steel will rust if left to drip dry so wipe it dry with a dish towel after washing.

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

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

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS (Aogami Super Steel)
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.0 oz (114 g)
  • Blade Length: 175 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 43.6 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • HRC: 63
  • Photos by Gustavo Bermudez

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-bunka-165mm-306.png&&&5&&&||&&&||&&&@@@ haaswagy21&&&HAS-G180&&&Harukaze Aogami Super Gyuto 180mm&&&Chef Knives To Go is thrilled to be the exclusive retailer for these great knives from Tosa, Japan. This gyuto is an excellent knife for anyone who is just starting their journey into Japanese knives, being beautifully made but also a great deal! It is also smaller, which makes it great for smaller hands or kitchens. It has a core steel (Aogami Super Steel) with an HRC of 63, and then has stainless steel cladding to protect and finish the blade. Finished off with a nice rosewood oval handle with a pakka wood ferrule, this is a great little gyuto that will serve you well!

  • Weight: 4.1 oz (116 g)
  • Edge Length: 187 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 42.7 mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-180mm-154.png&&&5&&&||&&&||&&&||@@@ haaswaki21&&&HAS-K210&&&Harukaze Aogami Super Kiritsuke 210mm&&&Harukaze AS 210mm Kiritsuke. Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 5.6 oz (160 g)
  • Blade Length: 215 mm
  • Total Length: 356 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 45.7 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-210mm-110.png&&&5&&&||&&&||&&&@@@ haaski24&&&HAS-K240&&&Harukaze Aogami Super Kiritsuke 240mm&&&Harukaze AS 240mm Kiritsuke. Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 6.1 oz (174 g)
  • Blade Length: 245 mm
  • Total Length: 397 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 47.2 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-240mm-206.png&&&0&&&||&&&||&&&@@@ haas21gy&&&HAS-G210&&&Harukaze AS Gyuto 210mm&&&Harukaze AS 210mm Gyuto. Made for CKTG exclusively from a medium sized factory in Tosa, Japan, Harukaze means "windy spring" in Japanese. This knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished off with a beautiful kanji that is hand engraved on the blade, which is unusual for a knife at this price. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Weight: 5.4 ounces
  • Blade Length: 216 mm
  • Blade Height: 46.6 mm
  • Spine Thickness at Base: 2.3 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Made In Tosa, Japan

    &&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-210mm-73.png&&&4.5&&&||&&&||&&&||@@@ haas24wagy&&&HAS-G240&&&Harukaze AS Gyuto 240mm&&&Harukaze AS 240mm Wa Gyuto. Meaning "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (Aogami Super) with an HRC of 63, then add a stainless steel cladding to protect and finish the blade. It is then finished off with a lovely rosewood oval handle with a pakka wood ferrule. As a bonus, it has hand-engraved kanji on the blade, which is unusual at this price point.

  • Weight: 5.9 oz (168 g)
  • Blade Length: 247 mm
  • Total Length: 397 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 48.2 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Made in Tosa, Japan

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-240mm-126.png&&&5&&&||&&&||&&&||@@@ haasmobu17&&&HASM-B170&&&Harukaze AS Morado Bunka 170mm&&&The Harukaze AS Morado Bunka 170mm is a really good knife at an excellent price with an oval handle made of rosewood and maple. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: Aogami Super
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Rosewood Oval
  • Ferrule: Maple
  • Weight: 4.3 oz (122 g)
  • Edge Length: 175 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 42.8 mm
  • Photos by Gustavo Bermudez

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-bunka-170mm-176.png&&&4.5&&&||&&&||&&&@@@ haasmogy18&&&HASM-G180&&&Harukaze AS Morado Gyuto 180mm&&&This Harukaze gyuto is made with AS steel which is a top of the line carbon steel that takes a fantastic edge. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Morado Oval
  • Ferrule: Maple
  • Weight: 4.4oz /126g
  • Blade Length: 187mm
  • Overall Length: 328mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 44mm&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-180mm-139.png&&&0&&&||&&&||&&&@@@ haashagy21&&&HASM-G210&&&Harukaze AS Morado Gyuto 210mm &&&We are big fans of the knives bearing the Harukaze name. They are real bang-for-your-buck items that look and feel like far more pricy counterparts. The knife featured here is from the AS Morado line.

    Little needs to be said about AS, or Aogami Super. This Hitachi Metals steel is considered to be just about the best mix of high carbon steels used in the making of kitchen knives. All of the Hitachi Carbon steels can deliver amazing levels of sharpness and AS is about as good as it can get in this regard. Plus, it is very easy to sharpen, resulting in silky smooth cuts through any produce.

    The Harukaze AS Morado Gyuto 210mm comes slightly over-sized in length at about 215mm on the edge. It is ground with an aggressive edge bevel and a steep angle at the cutting edge. This is a very sharp knife! It has a fairly thin blade that tapers down to a very thin tip. The blade is quite stiff with a nice neutral feel on the boards.

    Fit and finish are outstanding for the price and the attractive oval handle made from walnut and maple is nicely installed.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered/kurouchi
  • Handle: Walnut/Maple Oval
  • Weight: 4.9 oz (138 g)
  • Edge Length: 217 mm
  • Total Length: 356 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.9 mm

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-210mm-261.png&&&5&&&||&&&||&&&||@@@ hamoasgy24&&&HASM-G240&&&Harukaze AS Morado Gyuto 240mm&&&Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!

    These great looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rate. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with a softer stainless steel. The jigane is then given a great looking kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.

    In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.

    A very nicely finished oval handle made from rosewood and maple completes this compelling picture.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered/kurouchi
  • Edge Length: 244mm
  • Height: 50mm
  • Spine Thickness: 2.1mm
  • Weight: 182g/6.5oz
  • Handle: Rosewood/Maple Oval

    &&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-240mm-42.png&&&5&&&||&&&||&&&||@@@ haasmoki21&&&HASM-K210&&&Harukaze AS Morado Kiritsuke 210mm&&&There is a fascination with kiritsuke knives that is very understandable. The look is the most obvious attraction. Resembling weapons more than any other kitchen knife shape, kiritsuke knives are quite unusual in many other ways. Just as important as the look is the function they provide from having a slightly flatter profile than a regular gyuto. The fine tip is also great for intricate detail work.

    Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.

    The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain. It comes attached to a nice walnut oval handle with a maple ferrule. We don't have a saya that fits this knife--get the blade guard.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered/kurouchi
  • Edge Length: 215mm
  • Height: 47mm
  • Spine Thickness: 2.2mm
  • Weight: 5.7oz / 162g
  • Handle: Walnut/Maple Oval

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-210mm-124.png&&&5&&&||&&&||&&&@@@ haasmoki24&&&HASM-K240&&&Harukaze AS Morado Kiritsuke 245mm&&&Harukaze AS Morado Kiritsuke 240mm. In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well-achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.

    A very nicely finished oval handle made from rosewood and maple completes this compelling picture.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered/kurouchi
  • Edge Length: 245mm
  • Overall Length: 400mm
  • Height: 47mm
  • Spine Thickness: 2.1mm
  • Weight: 178g/6.3oz
  • Handle: Rosewood/Maple Oval&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-245mm-51.png&&&0&&&||&&&||&&&@@@ harukaze1&&&HASM-N165&&&Harukaze AS Morado Nakiri 165mm&&&Harukaze AS Morado Nakiri 165mm. This maker has been a great addition for our site. They offer a nicely priced range of products with good steels and nice cutting action. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/Kurouchi
  • Edge Length: 165mm
  • Height: 52mm
  • Spine Thickness: 2.2mm
  • Weight: 5.9oz / 168g
  • Handle: Rosewood Oval (trust pictures not old video)
  • Ferrule: Maple
  • Photos by Gustavo Bermudez

    &&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-nakiri-165mm-225.png&&&4.5&&&||&&&||&&&@@@ harukaze4&&&HASM-P135&&&Harukaze AS Morado Petty 135mm&&&The Harukaze Morado is a really good knife at an excellent price with a nice engraving and excellent handle using rosewood. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one. Please note the recent batch of these knives were made with rosewood oval handles.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Edge Length: 139mm
  • Height: 29.5mm
  • Spine Thickness: 2mm
  • Weight: 2.5oz / 74g
  • Handle: Rosewood Oval
  • Ferrule: Maple &&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-135mm-196.png&&&0&&&||&&&||&&&@@@ haasmope15&&&HASM-P150&&&Harukaze AS Morado Petty 150mm&&&The Harukaze Morado is an exceptional petty with a nice engraving and excellent handle using rosewood in an oval shape. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Edge Length: 154mm
  • Height: 30mm
  • Spine Thickness: 2mm
  • Weight: 2.5oz / 74g
  • Handle: Rosewood Oval
  • Ferrule: Maple &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-150mm-150.png&&&0&&&||&&&||&&&@@@ haashasa18sp&&&HASM-S170&&&Harukaze AS Morado Santoku 170mm&&&The Harukaze Morado is a really good knife at an excellent price with a nice engraving and excellent handle using Morado wood. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even
  • Finish: Hammered/kurouchi
  • Handle: Morado Oval
  • Ferrule: Maple
  • Weight: 4.6oz /132g
  • Blade Length: 168mm
  • Overall Length: 304mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 46.3mm

    &&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-santoku-170mm-73.png&&&4.5&&&||&&&||&&&||@@@ haasmosu27&&&HASM-S270&&&Harukaze AS Morado Sujihiki 270mm&&&Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!

    These great looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rate. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with softer stainless steel. The jigane is then given a great looking kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.

    A very nicely finished oval handle made from rosewood and maple completes this compelling picture. These knives are excellent carving knives but since they're clad and very thin, they're not great at lateral tasks like skinning large fish. You can bend the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Steel: AS (Aogami Super)
  • Edge: Even (See Choil Shot)
  • HRC: 63
  • Finish: Hammered/kurouchi
  • Edge Length: 272mm
  • Height: 37.5mm
  • Spine Thickness: 2mm
  • Weight: 146g/5.2oz
  • Handle: Rosewood/Maple Oval&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-sujihiki-270mm-118.png&&&0&&&||&&&||&&&@@@ haasna16&&&HAS-N165&&&Harukaze AS Nakiri 165mm&&&The Harukaze AS Nakiri 165mm is a new item in the line-up of this price conscious range of kitchen cutlery. Made specifically for CKTG, these value added knives are made from one of the top carbon steels, Aogami Super.

    AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.

    Then is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.

  • Weight: 5.2 oz (148 g)
  • Blade Length: 163 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 51.0 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Made In Tosa, Japan&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-nakiri-165mm-202.png&&&5&&&||&&&||&&&||@@@ haaspe13&&&HAS-P135&&&Harukaze AS Petty 135mm&&&The Harukaze AS Petty 135mm is a fairly new item in the line-up of this price conscious range of kitchen cutlery. Made specifically for CKTG, these value added knives are made from one of the top carbon steels, Aogami Super.

    AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.

    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 though herbs and other small items with ease. The knife is finished off with a nice rosewood oval handle with a pakka wood ferrule.

  • Brand: Harukaze
  • Engraving: Hand Engraved
  • Made In Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS (Aogami Super Steel)
  • Cladding: Stainless
  • Weight: 2.1 oz (62 g)
  • Blade Length: 139 mm
  • Total Length: 265 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 28.3 mm
  • Edge Grind: 50/50
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • We do not carry a saya to fit this knife; we recommend the blade guard instead&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-205.png&&&0&&&||&&&||&&&||@@@ haassa16&&&HAS-S170&&&Harukaze AS Santoku 170mm&&&We really like Aogami Super for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. This high carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs.

    This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.

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

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: AS (Aogami Super Steel)
  • Cladding: Stainless
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 167 mm
  • Total Length: 309 m
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 46.6 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • HRC: 63
  • Engraving: Hand Engraved

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-santoku-170mm-111.png&&&3&&&||&&&||&&&@@@ haassu24&&&HAS-S240&&&Harukaze AS Sujihiki 240mm&&&Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.7 oz (134 g)
  • Blade Length: 245 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 34.7 mm

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-240mm-206.png&&&0&&&||&&&||&&&@@@ harukaze7&&&HAS-S270&&&Harukaze AS Sujihiki 270mm&&&Harukaze means "windy spring" in Japanese. Made for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.

  • Made In Tosa, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Stainless
  • Finish: Migaki (polished)
  • Edge Grind: 50/50
  • Core Edge Steel: Aogami Super Steel
  • HRC: 63
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 oz (130 g)
  • Blade Length: 272 mm
  • Overall Length: 425 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 36.6 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-270mm-206.png&&&0&&&||&&&||&&&@@@ hamubl2dabu1&&&HMB2D-B165&&&Harukaze Blue #2 Mune Damascus Bunka 165mm&&&Harukaze Mune Blue #2 Damascus Bunka 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge. Our bunka saya does not fit this knife--get the blade guard.

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

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Soft Iron (Reactive)
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 5.2 oz/ 148g
  • Blade Length: 167mm
  • Overall Length: 310mm
  • Blade Height at Heel: 47.9mm
  • Spine Thickness at Heel: 3.4mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-bunka-165mm-214.png&&&0&&&||&&&||&&&@@@ hamubl2dagy2&&&HMB2D-G210&&&Harukaze Blue #2 Mune Damascus Gyuto 210mm&&&Harukaze Mune Blue #2 Damascus Gyuto 210mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.

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

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Reactive Soft Iron Damascus
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 6.0 oz/ 170g
  • Blade Length: 210mm
  • Overall Length: 353mm
  • Blade Height at Heel: 47.6mm
  • Spine Thickness at Heel: 3.5mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-gyuto-210mm-132.png&&&0&&&||&&&||&&&|kika21gy|@@@ hamubl2na16&&&HMB2D-N165&&&Harukaze Blue #2 Mune Damascus Nakiri 165mm&&&Harukaze Mune Blue #2 Damascus Nakiri 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.

    This is a classic nakiri design. It is a multi-purpose knife, but with a vegetable bias. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling various produce and proteins.

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

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Reactive Soft Iron
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 6 ounces / 174g
  • Blade Length: 165 mm
  • Blade Height: 51 mm
  • Spine Thickness at Base: 2 mm
  • Edge Grind: 50/50
  • HRC: 62&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-mune-blue-2-damascus-nakiri-165mm-73.png&&&0&&&||&&&||&&&@@@ hamubl2dasa1&&&HMB2D-S165&&&Harukaze Blue #2 Mune Damascus Santoku 165mm&&&Harukaze Mune Blue #2 Damascus Santoku 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.

    This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.

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

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2 Carbon
  • Cladding: Reactive Soft Iron
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood
  • Weight: 4.2 ounces
  • Blade Length: 169 mm
  • Blade Height: 47 mm
  • Spine Thickness at Base: 2 mm
  • Edge Grind: 50/50
  • HRC: 62 &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-santoku-165mm-2.png&&&0&&&||&&&||&&&@@@ hag3kagy21&&&HG3-M-G210&&&Harukaze G3 Migaki Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Oak Octagonal
  • Cladding: Stainless
  • Weight: 5.4 oz (154 g)
  • Blade Length: 214 mm
  • Overall Length: 350 mm
  • Blade Height at Heel: 45.5 mm
  • Spine Thickness at Heel: 3.3 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-gyuto-210mm-132.png&&&0&&&||&&&||&&&|kika21gy|@@@ hag3mina16&&&HG3-M-N165&&&Harukaze G3 Migaki Nakiri 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: G3 (AKA Ginsan) Stainless Steel
  • Cladding: Stainless
  • Handle: Oak
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 5.6 oz (160 g)
  • Edge Length: 161 mm
  • Total Length: 306 mm
  • Spine Thickness at Heel: 3.3 mm
  • Blade Height at Heel: 50.2 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-nakiri-165mm-52.png&&&0&&&||&&&||&&&||@@@ hag3kasa16&&&HG3-M-S165&&&Harukaze G3 Migaki Santoku 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: G3 (AKA Ginsan) Stainless Steel
  • Cladding: Stainless
  • Handle: Oak
  • Edge Grind: 50/50
  • HRC: 62
  • Weight: 4.6 oz (132 g)
  • Blade Length: 167 mm
  • Overall Length: 308 mm
  • Blade Height at Heel: 47.1 mm
  • Spine Thickness at Heel: 2.7 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-santoku-165mm-171.png&&&0&&&||&&&||&&&@@@ tsg3misu24&&&HG3-M-S270&&&Harukaze G3 Migaki Sujihiki 270mm&&&Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The oak octagonal handle adds elegance and comfort.

  • Maker: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai
  • Weight: 4.9 oz (140 g)
  • Edge Length: 272 mm
  • Total Length: 420 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height at Base: 36.2 mm
  • Handle: Oak Octagonal&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-sujihiki-270mm-5.png&&&0&&&||&&&||&&&@@@ harukaze5&&&HG3-B165&&&Harukaze G3 Nashiji Bunka 165mm&&&Harukaze G3 Bunka 165mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Made in Tosa, Japan
  • Brand: Harukaze
  • Construction: Hammer Forged San Mai
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Weight: 4.2 oz / 120g
  • Blade Length: 175mm
  • Overall Length: 313mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 43.3mm
  • Photos By Gustavo Bermudez

    &&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-bunka-165mm-192.png&&&5&&&||&&&||&&&@@@ hag3gy21&&&HG3-G210&&&Harukaze G3 Nashiji Gyuto 210mm&&&Harukaze G3 Nashiji Gyuto 210mmn. Harukaze means "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 138g / 4.9 ounces
  • Blade Length: 210 mm
  • Blade Height: 46 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-210mm-114.png&&&5&&&||&&&||&&&|kika21gy|@@@ harukaze240&&&HG3-G240&&&Harukaze G3 Nashiji Gyuto 240mm&&&Harukaze G3 Nashiji Gyuto 240mmn. Harukaze means "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 6.7 ounces
  • Blade Length: 245 mm
  • Blade Height: 50 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-240mm-100.png&&&5&&&||&&&||&&&||@@@ hag3naki21&&&HG3-K210&&&Harukaze G3 Nashiji Kiritsuke 210mm&&&Harukaze G3 Nashiji Kiritsuke 210mmn. Harukaze means "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 148g / 5.2 ounces
  • Blade Length: 215 mm
  • Blade Height: 45 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-210mm-195.png&&&5&&&||&&&||&&&@@@ hag3ki24&&&HG3-K240&&&Harukaze G3 Nashiji Kiritsuke 240mm&&&Harukaze G3 Nashiji Kiritsuke 240mmn. Harukaze means "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 166g / 5.8 ounces
  • Blade Length: 245 mm
  • Blade Height: 48 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-240mm-93.png&&&4&&&||&&&||&&&@@@ hag3na16&&&HG3-N165&&&Harukaze G3 Nashiji Nakiri 165mm&&&Harukaze G3 Nakiri 165mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Brand: Harukaze
  • Construction: Hammer Forged San Mai
  • Weight: 5.7 ounces / 162g
  • Blade Length: 165 mm
  • Blade Height: 52 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan
  • Photos By Gustavo Bermudez

    &&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-nakiri-165mm-91.png&&&4.5&&&||&&&||&&&@@@ harukaze&&&HG3-P135&&&Harukaze G3 Nashiji Petty 135mm&&&The Harukaze G3 Nashiji Petty 135mm embodies the essence of "windy spring," a name that perfectly captures the spirit of these exclusive knives produced for CKTG by a dedicated mid-sized factory in Tosa, Japan. Ideal for those in pursuit of premium quality at an accessible price point, this knife features a core of G3 steel with a hardness rating of 62 HRC. It's encased in a stainless steel cladding with a Nashiji (pear skin) finish, enhancing both the blade's durability and aesthetic appeal. The handle is a beautifully shaped oval made of magnolia wood, accented with a pakka wood ferrule, adding a touch of elegance. A distinctive kanji engraving adorns both sides of the blade, serving as a signature finish to this exquisite piece.

  • Weight: 2.3 ounces
  • Blade Length: 139 mm
  • Blade Height: 28 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan

    &&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-135mm-130.png&&&5&&&||&&&||&&&@@@ hag3nape15&&&HG3-P150&&&Harukaze G3 Nashiji Petty 150mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 2.5 oz (70 g)
  • Blade Length: 157 mm
  • Total Length: 282 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 30.2 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Laser Engraved
  • Made in Tosa, Japan&&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-150mm-183.png&&&0&&&||&&&||&&&@@@ hag3nape80&&&HG3-P80&&&Harukaze G3 Nashiji Petty 80mm&&&Harukaze means "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 1.7 ounces / 48g
  • Blade Length: 86 mm
  • Total Length: 203mm
  • Blade Height: 23.7 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Laser Engraved
  • Made in Tosa, Japan&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-80mm-186.png&&&0&&&||&&&||&&&@@@ hag3sa16&&&HG3-S165&&&Harukaze G3 Nashiji Santoku 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 4 ounces / 114g
  • Blade Length: 167 mm
  • Blade Height: 47 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji Engraved
  • Made in Tosa, Japan

    &&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-santoku-165mm-107.png&&&5&&&||&&&||&&&@@@ hag3nasu24&&&HG3-S240&&&Harukaze G3 Nashiji Sujihiki 240mm&&&Harukaze G3 Nashiji Sujihiki 240mmn. Harukaze means "windy spring" in Japanese, these Harukaze knives have been made for CKTG exclusively from a medium sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a Nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 124g / 4.4 ounces
  • Blade Length: 245 mm
  • Blade Height: 34.5 mm
  • Spine Thickness at Base: 2mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji
  • Made in Tosa, Japan
  • Photos by Gustavo Bermudez&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-240mm-183.png&&&0&&&||&&&||&&&@@@ harukazeg3&&&HG3-S270&&&Harukaze G3 Nashiji Sujihiki 270mm&&&Harukaze (which means "windy spring" in Japanese) knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan.

    This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, and then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.

  • Weight: 5.0 oz (142 g)
  • Edge Length: 275 mm
  • Total Length: 428 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 37.5 mm
  • Cladding: Stainless
  • Edge Grind: 50/50
  • Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
  • HRC: 62
  • Handle: Magnolia Oval
  • Ferrule: Black Pakka Wood
  • Engraving: Kanji
  • Made in Tosa, Japan&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-270mm-206.png&&&0&&&||&&&||&&&@@@ hav1gy21&&&HVG1-G210&&&Harukaze VG1 Gyuto 210mm&&&The Harukaze VG1 Gyuto 210mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed walnut handle with maple ferrule in a comfortable oval shape.

    Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake and it's called Tokyo style.

  • Construction: Laser Cut / Mono Steel
  • Steel: VG1 Stainless Steel
  • Weight: 4.8 oz (134 g)
  • Blade Length: 212 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Handle: Walnut Oval
  • Ferrule: Maple

    &&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-210mm-120.png&&&0&&&||&&&||&&&|kika21gy|@@@ hav1gy24&&&HVG1-G240&&&Harukaze VG1 Gyuto 240mm&&&Harukaze VG1 Stainless Gyuto 240mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    Be prepared to be surprised by the outstanding out of the box edge on this very well made gyuto. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed walnut handle with maple ferrule in a comfortable oval shape.

    Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake and it's called Tokyo style.

  • Maker: Harukaze
  • Location: Tosa Japan
  • Steel: VG1 Stainless Steel
  • Weight: 5.5 ounces / 158g
  • Blade Length: 240 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 51 mm
  • Machi: Gapped Tokyo Style
  • Handle: Walnut Oval
  • Ferrule: Maple

    &&&&&&125.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-240mm-119.png&&&5&&&||&&&||&&&||@@@ hav1pe15&&&HVG1-P150&&&Harukaze VG1 Petty 150mm&&&Harukaze VG1 Petty 150mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    Be prepared to be surprised by the outstanding out of the box edge on this very well made petty. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed walnut handle with maple ferrule in a comfortable oval shape.

    Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake and it's called Tokyo style.

  • Weight: 2.2 ounces / 64g
  • Construction: Laser Cut/ Mono Steel
  • Blade Length: 153 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 30 mm
  • Handle: Walnut Oval
  • Ferrule: Maple

    &&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-petty-150mm-119.png&&&4.5&&&||&&&||&&&@@@ havg1sa18&&&HVG1-S185&&&Harukaze VG1 Santoku 185mm&&&Harukaze VG1 Santoku offers good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made santoku. It has a nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with a spine measuring 2mm. The grind is thin behind the edge. Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.

    The overall fit and finish are of a high standard. It has a simple but very nicely executed walnut handle with maple ferrule in a comfortable oval shape.

    Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake and it's called Tokyo style.

  • Construction: Laser Cut / Mono Steel
  • Steel: VG1 Stainless Steel
  • Weight: 4.5 ounces / 128g
  • Blade Length: 185mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46.5 mm
  • Handle: Rosewood Oval
  • Ferrule: Maple&&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-santoku-185mm-132.png&&&0&&&||&&&||&&&@@@ havg1su27&&&HVG1-S270&&&Harukaze VG1 Sujihiki 270mm&&&Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. There are various types of steel and styles available in this multi-line range of cutlery.

    Featured here is an example of their line made from VG1 stainless steel. It is an easy to sharpen stainless mono steel that is not as hard or brittle as some other stainless steels. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.

    We are so impressed with the overall fit and finish of these knives given their very keen price. They have lovely walnut and maple handles that are semi oval and fully ambidextrous. Please note that the handle is installed with a matchi (the gap between the ferrule and the neck). This is not a mistake!

    The grinds are really well done and the out of the box edge is about average for this kind of knife. So a quick trip to the stones will reveal the true beast within!

    We really like the profile of this very versatile slicer. It can easily be used as a short height gyuto. And at the price it represents one of the best values on the site.

  • Maker: Harukaze
  • Location: Tosa, Japan
  • Construction: Stamped, Mono Steel
  • Steeyl Type: VG1 Stainless Steel
  • Weight: 146g / 5.1oz
  • Edge Length: 272mm
  • Blade Height: 40mm
  • Spine Thickness at Base: 2.2mm
  • Edge Grind: Even (see choil photo)
  • Handle: Walnut Oval
  • Ferrule: Maple
  • Tokyo Style Handle Install (See Photo #4)

    &&&&&&125.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-sujihiki-270mm-189.png&&&5&&&||&&&||&&&@@@ havgtsfi21&&&HVGT-F210&&&Harukaze VG10 Tsuchime Fillet 210mm&&&Harukaze VG10 Tsuchime Stainless Steel Filet Knife 210mm.

    Harukaze means windy spring and has since become one of our best brands for good quality bang for the buck knives with high performance and excellent steels.

    This fine looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.4 ounces / 158g
  • Blade Length: 215 mm
  • Overall Length: 335 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 36 mm &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-fillet-210mm-45.png&&&0&&&||&&&||&&&@@@ sataha24chkn&&&HVGT-G180&&&Harukaze VG10 Tsuchime Gyuto 180mm&&&The blade of this 180mm gyuto has been fashioned from a core of VG-10 core stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    The mid 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the damascus hammered blade.

    The Japanese style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.8 oz (166 g)
  • Edge Length: 184 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 42.4 mm

    &&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-180mm-96.png&&&5&&&||&&&||&&&@@@ harukaze2&&&HVGT-G210&&&Harukaze VG10 Tsuchime Gyuto 210mm&&&Harukaze VG10 Tsuchime Gyuto 210mm.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.4 ounces
  • Blade Length: 213 mm
  • Overall Length: 335 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 45.10 mm

    Harukaze means windy spring and has since become one of our best brands for good quality bang for the buck knives with high performance and excellent steels.

    This fine looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.

    The Harukaze is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 213mm (they list it at 210mm), which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looks at a very attractive price.

    &&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-210mm-101.png&&&5&&&||&&&||&&&||@@@ havghagy24&&&HVGT-G240&&&Harukaze VG10 Tsuchime Gyuto 240mm&&&Harukaze means windy spring, and has since become one of the our best brands for good quality bang for the buck knives with high performance and excellent steels.

    This fine looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.

    This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 250g / 8.8 ounces
  • Blade Length: 245 mm
  • Overall Length: 372 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-240mm-119.png&&&5&&&||&&&||&&&||@@@ havgtsho15&&&HVGT-H150&&&Harukaze VG10 Tsuchime Honesuki 150mm&&&The Harukaze VG10 Tsuchime Honesuki is a medium-length blade made for boning poultry and other proteins but can also be used as a do it all utility knife for various tasks around the kitchen.

    The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in Japanese kitchen knives industry and for good reason. VG-10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most essential properties, such as the ability to hold an edge and excellent durability.

    An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    The knife is finished off with a lovely western-style rosewood oval handle with a stainless steel ferrule. The knife will serve you well for many years to come!

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: HRC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 5.7 oz/ 160g
  • Blade Length: 147 mm
  • Overall Length: 267 mm
  • Spine Thickness at Heel: 2.4 mm
  • Blade Height at Heel: 38.9 mm&&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-honesuki-150mm-50.png&&&0&&&||&&&||&&&@@@ havgtsna16&&&HVGT-N165&&&Harukaze VG10 Tsuchime Nakiri 165mm Sale&&&Harukaze means windy spring and has become one of our best brands for good quality 'bang for the buck' knives with high performance, and excellent steels.

    This fine-looking Nakiriu is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.

    This is a classic Nakiri and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.6 oz (188 g)
  • Blade Length: 161 mm
  • Total Length: 288 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 45 mm

    &&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-nakiri-165mm-sale-109.png&&&0&&&||&&&||&&&@@@ havgtspe13&&&HVGT-P135&&&Harukaze VG10 Tsuchime Petty 135mm&&&At 135mm, the Harukaze VG10 Tsuchime Petty is a medium length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease.

    The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.

    An outer cladding of a 17-layer damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    The knife is finished off with a lovely western style rosewood oval handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come!

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 90 g/3 oz
  • Blade Length: 140 mm
  • Overall Length: 250 mm
  • Spine Thickness at Heel: 1.8 mm
  • Blade Height at Heel: 30 mm

    &&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-135mm-148.png&&&0&&&||&&&||&&&@@@ harukaze3&&&HVGT-P80&&&Harukaze VG10 Tsuchime Petty 80mm &&&At 80mm, the Harukaze VG10 Tsuchime Petty is a small-length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease.

    The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.

    An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    The knife is finished off with a lovely western-style rosewood oval handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come!

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 2.5 ounces
  • Blade Length: 84 mm
  • Overall Length: 191 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 22.45 mm

    &&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-80mm-208.png&&&5&&&||&&&||&&&@@@ satahachkn21&&&HVGT-S185&&&Harukaze VG10 Tsuchime Santoku 185mm&&&Harukaze means windy spring and has become one of our best brands for good quality 'bang for the buck' knives with high performance, excellent steels.

    This fine-looking santoku is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.

    This is a classic santoku and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful for right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.

  • Brand: Harukaze
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 172g/6 ounces
  • Blade Length: 185 mm
  • Overall Length: 310 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 46 mm

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-santoku-185mm-177.png&&&4.5&&&||&&&||&&&@@@ havgtssu24&&&HVGT-S240&&&Harukaze VG10 Tsuchime Sujihiki 240mm&&&Harukaze VG10 Tsuchime Sujihiki 240mm. The blade of this 240mm suji has been fashioned from a core of VG-10 core stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.

    It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the damascus hammered blade.

    The Japanese style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.

  • Brand: Harukaze
  • Location: Tosa, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Hammered Damascus Stainless
  • Edge Steel: VG-10
  • Edge Grind: Even
  • Handle: Rosewood Western (Yo)
  • Hardness: RC 60 (special temper)
  • Bevel: 50/50 (good for both right- and left-handed users)
  • Weight: 6.8 ounces / 192g
  • Blade Length: 240 mm
  • Overall Length: 370 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 36 mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-sujihiki-240mm-275.png&&&0&&&||&&&||&&&@@@ hawh1kubu&&&HW2-B170&&&Harukaze White #2 Kurouchi Bunka 170mm&&&The Harukaze White #2 Kurouchi Bunka is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.

    Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.

    The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a bunka but it is still light and nimble in hand. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users.

    We are very impressed with the overall fit and finish of these knives given their very keen price. We think you will be too.

  • Region: Tosa, Japan
  • Brand: Harukaze
  • Blacksmith: Undisclosed
  • Construction: San Mai, Hammer Forged
  • HRC: 60-61
  • Edge Steel: White #2
  • Grind: Double ground even (see choil photo)
  • Cladding: Soft Iron
  • Blade Finish: Kurouchi
  • Blade Type: Bunka
  • Weight: 4.9 oz (140 g)
  • Edge Length: 171 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 44.6 mm
  • Ferrule: Black Pakkawood
  • Handle: Rosewood Oval

    &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-219.png&&&4.5&&&||&&&||&&&@@@ hawh2kuna17&&&HW2-N170&&&Harukaze White #2 Kurouchi Nakiri 170mm&&&Over the past year we have built the Harukaze brand into a multi-line group featuring an assortment of steel types, finishes, and sharpening techniques. The Harukaze name is derived from the Japanese word for “windy spring.”

    Harukaze White #2 knives are constructed from high carbon Shirogami #2 steel. This is a very popular alloy used for kitchen knives. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is left with the forger’s scale on the blade for that classic rustic look. The cladding not only looks cool, but it also goes a long way in protecting the soft iron jigane. Daily maintenance is reduced significantly by the use of this kurouchi jigane.

    This is a standard kakugata style nakiri, which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a well-finished oval rosewood and black pakka wood handle.

    These knives represent some of the best value in our store and would make the perfect introduction to the world of Japanese kitchen cutlery.

  • Brand: Harukaze
  • Blacksmith: Undisclosed
  • Region: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • HRC: 60-61
  • Grind: Double ground even (see choil photo)
  • Cladding: Soft Iron
  • Blade Finish: Kurouchi
  • Blade Type: Nakiri
  • Edge Length: 168mm
  • Height: 55mm
  • Overall Length: 315mm
  • Weight: 6.7oz
  • Handle: Rosewood Oval
  • Ferrule: Black Pakka Wood&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-nakiri-170mm-146.png&&&4.5&&&||&&&||&&&@@@ hawh2sa17&&&HW2-S170&&&Harukaze White #2 Kurouchi Santoku 170mm&&&The Harukaze White #2 Kurouchi santoku is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.

    Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.

    The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a santoku and it's workhorse feel gives confidence and adds durability to the edge. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users. The blade guard is the best choice for this knife. Our santoku sayas don't fit well.

  • Region: Tosa, Japan
  • Brand: Harukaze
  • Blacksmith: Undisclosed
  • Construction: San Mai, Hammer Forged
  • HRC: 60-61
  • Edge Steel: White #2
  • Grind: Double ground even (see choil photo)
  • Cladding: Soft Iron
  • Blade Finish: Kurouchi
  • Blade Type: Santoku
  • Edge Length: 173mm
  • Overall: 305mm
  • Weight: 4.9oz
  • Height: 47mm
  • Ferrule: Black Pakkawood
  • Handle: Rosewood Oval&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-santoku-170mm-132.png&&&0&&&||&&&||&&&@@@ hainasdakuts1&&&HINA-B175&&&Hatsukokoro Aogami Super Inazuma Damascus Tsuchime Bunka 175mm&&&
  • Brand: Hatsukokoro
  • Location: Seki City, Tosa, Japan
  • Construction: San Mai
  • Edge Steel: AS
  • Cladding: Reactive Iron / Damascus
  • Finish: Nashiji, Tsuchime
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.0oz/ 144g
  • Blade Length: 176mm
  • Overall Length: 320mm
  • Spine Thickness at Heel: 2.6mm
  • Blade Height at Heel: 50.0mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-inazuma-as-damascus-tsuchime-bunka-175mm-132.png&&&0&&&||&&&||&&&@@@ hainasdatsgy&&&HINA-G210&&&Hatsukokoro Aogami Super Inazuma Damascus Tsuchime Gyuto 210mm&&&Hatsukokoro Inazuma AS Damascus Tsuchime Gyuto 210mm.

  • Brand: Hatsukokoro
  • Location: Seki City, Tosa, Japan
  • Construction: San Mai
  • Edge Steel: AS
  • Cladding: Reactive Iron / Damascus
  • Finish: Nashiji, Tsuchime
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 5.4oz (154g)
  • Blade Length: 203mm
  • Overall Length: 360mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 46mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn

    &&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-inazuma-as-damascus-tsuchime-gyuto-210mm-132.png&&&0&&&||&&&||&&&|kika21gy|@@@ haasmibu18&&&HFAS-B180&&&Hatsukokoro Aogami Super Migaki Bunka 180mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

    Please note that we do not carry a saya that fits this knife.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Oak
  • Weight: 5.1 oz (144 g)
  • Edge Length: 181 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 1.6 mm
  • Blade Height at Base: 49.8 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-bunka-180mm-45.png&&&0&&&||&&&||&&&@@@ haasmigy21&&&HFAS-G210&&&Hatsukokoro Aogami Super Migaki Gyuto 210mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Oak
  • Weight: 4.9 oz (138 g)
  • Edge Length: 213 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height at Base: 45.4 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-gyuto-210mm-45.png&&&0&&&||&&&||&&&|kika21gy|@@@ haasmipe15&&&HFAS-P150&&&Hatsukokoro Aogami Super Migaki Petty 150mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Oak
  • Weight: 2.3 oz (66 g)
  • Edge Length: 151 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 1.4 mm
  • Blade Height at Base: 28.5 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-petty-150mm-45.png&&&0&&&||&&&||&&&@@@ haasmisa180&&&HFAS-S180&&&Hatsukokoro Aogami Super Migaki Santoku 180mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Oak
  • Weight: 4.5 oz (128 g)
  • Edge Length: 181 mm
  • Total Length: 329 mm
  • Spine Thickness at Base: 1.6 mm
  • Blade Height at Base: 44.5 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-migaki-santoku-180mm-45.png&&&0&&&||&&&||&&&@@@ haasdagy21&&&HATAS-G210&&&Hatsukokoro Aogami Super Shinkiro Damascus Gyuto 210mm&&&Hatsukokoro Shinkiro Aogami Super, Damascus line is made in Fukushima Japan by Nihei Takahiro. He heat treats them to HRC of 62-63. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Nihei Takahiro
  • Location: Fukushima, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.7 oz (190g)
  • Blade Length: 222mm
  • Total Length: 365mm
  • Spine Thickness at Base: 4.4mm
  • Blade Height at Base: 47.5mm&&&&&&359.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-shinkiro-as-damascus-gyuto-210mm-42.png&&&0&&&||&&&||&&&|kika21gy|@@@ haasdagy24&&&HATAS-G240&&&Hatsukokoro Aogami Super Shinkiro Damascus Gyuto 240mm&&&The Hatsukokoro Shinkiro Aogami Super, Damascus line is made in Fukushima Japan by Nihei Takahiro. He heat treats the blades to HRC of 62-63. The knife features a distinctive kurouchi finish and a beautiful Damascus cladding on the blade road, complemented by an elegant octagonal handle made of wenge and buffalo horn. The double bevel design ensures even grinds, making it ideal for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Nihei Takahiro
  • Location: Fukushima, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62-63
  • Edge Grind: Even
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 7.8 oz (220g)
  • Blade Length: 256mm
  • Total Length: 404mm
  • Spine Thickness at Base: 4.4mm
  • Blade Height at Base: 50mm&&&&&&379.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-shinkiro-as-damascus-gyuto-240mm-81.png&&&0&&&||&&&||&&&||@@@ haasgy24&&&HFAS-G240&&&Hatsukokoro AS Gyuto 240mm&&&Hatsukokoro AS Gyuto 240mm. The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Ebony Octagonal
  • Weight: 7 oz (200 g)
  • Edge Length: 246 mm
  • Total Length: 403 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 50 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-gyuto-240mm-52.png&&&0&&&||&&&||&&&||@@@ haassu27&&&HFAS-S270&&&Hatsukokoro AS Sujihiki 270mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • Finish: Migaki (Polished)
  • HRC: 62-63+-
  • Edge Grind: Even
  • Handle: Ebony Octagonal
  • Weight: 5.9 oz (168 g)
  • Edge Length: 274 mm
  • Total Length: 436 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height at Base: 40.5 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-sujihiki-270mm-52.png&&&0&&&||&&&||&&&||@@@ haaukish&&&HAUS6&&&Hatsukokoro AUS6 Kitchen Shears&&&Hatsukokoro AUS6 Stainless Steel, Separable Kitchen Shears are made in a small factory in Japan. They're essential for any kitchen. Perfect for tasks ranging from meat trimming and dried fruit slicing to shaping baking parchment. Designed to separate easily for hassle-free cleaning.

  • Weight: 4.1 oz (116 g)
  • Edge Length: 62 mm
  • Total Length: 198 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-29.png&&&0&&&||&&&||&&&@@@ hakobl1gy21&&&HLB-G210&&&Hatsukokoro Blue #1 Kokugei Gyuto 210mm&&&Hatsukokoro Kokugei Blue #1 Gyuto 210mm

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa, Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 6.7 oz (192 g)
  • Edge Length: 215 mm
  • Total Length: 364 mm
  • Spine Thickness at Heel: 2.9 mm
  • Blade Height at Heel: 48.8 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-gyuto-210mm-45.png&&&0&&&||&&&||&&&|kika21gy|@@@ hakobl1gy24&&&HLB-G240&&&Hatsukokoro Blue #1 Kokugei Gyuto 240mm&&&Hatsukokoro Blue #1 knives are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel.

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa, Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 8.9 oz (254 g)
  • Edge Length: 247 mm
  • Total Length: 398 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 51.4 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-gyuto-240mm-45.png&&&0&&&||&&&||&&&||@@@ hakobl1pe12&&&HLB-P120&&&Hatsukokoro Blue #1 Kokugei Petty 120mm&&&Hatsukokoro Kokugei Blue #1 Petty 120mm

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 3.1oz / 88g
  • Length Edge: 124mm
  • Length Overall: 251mm
  • Height: 39mm
  • Spine Thickness: 2mm &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-petty-120mm-45.png&&&0&&&||&&&||&&&@@@ hakobl1sa&&&HLB-S165&&&Hatsukokoro Blue #1 Kokugei Santoku 180mm&&&Hatsukokoro Kokugei Blue #1 Petty 120mm

  • Maker: Hatsukokoro
  • Line: Kokugei
  • Construction: San Mai, Hammer Forged
  • Location: Tosa Japan
  • Edge Steel: Blue #1 Carbon Steel
  • HRC: 62-63
  • Edge Grind: Even
  • Cladding: Iron
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5oz
  • Length Edge: 168mm
  • Length Overall: 310mm
  • Height: 44.5mm
  • Spine Thickness: 3mm &&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kokugei-blue-1-santoku-180mm-2.png&&&0&&&||&&&||&&&@@@ hakobl1sa18c&&&C67&&&Hatsukokoro Blue #1 Komorebi Damacus Santoku 185mm Custom&&&Discover the beauty and performance of Hatsukokoro's Komorebi Blue #1 Santoku 185mm custom knife. Named after the Japanese word for "sunlight through trees," this knife is finished with natural stones to reveal a stunning Damascus pattern. The Blue #1 edge steel is rated at HRC 62+- for exceptional durability and sharpness, and the even grinds make it suitable for both right- and left-handed users. Handcrafted in Tosa, Japan, this knife features a San Mai construction with a soft iron cladding, a custom octagonal Buckeye Burl handle, and a blackwood ferrule. With a blade length of 187mm, an overall length of 338mm, and a weight of 6.4 oz/ 182g, this knife is both beautiful and functional. The spine thickness at the heel is 3.3mm and the blade height at the heel is 50mm, making it a versatile kitchen tool. Get ready to experience the beauty and performance of Hatsukokoro's Komorebi Blue #1 Santoku 185mm custom knife.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #1
  • Cladding: Soft Iron
  • Finish: Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Custom Octagonal Buckeye Burl
  • Ferrule: Blackwood
  • Weight: 6.4 oz/ 182g
  • Blade Length: 187mm
  • Overall Length: 338mm
  • Spine Thickness at Heel: 3.3mm
  • Blade Height at Heel: 50mm&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-1-santoku-185mm-custom-118.png&&&0&&&||&&&||&&&||@@@ hakobl1dasa1&&&C-61&&&Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm&&&Hatsukokoro Komorebi Blue #1 Santoku 185mm custom. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #1 steel with a hardness rating of HRC 62+-. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #1
  • Cladding: Soft Iron
  • Finish: Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Custom Octagonal Buckeye Burl
  • Ferrule: Blackwood
  • Weight: 6.4 oz/ 182g
  • Blade Length: 187mm
  • Overall Length: 338mm
  • Spine Thickness at Heel: 3.3mm
  • Blade Height at Heel: 50mm&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-1-damascus-santoku-185mm-293.png&&&0&&&||&&&||&&&@@@ hatsukokoro6&&&HB1-S180&&&Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm&&&Hatsukokoro Komorebi Blue #1 Damascus Santoku 185mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #1 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #1
  • Cladding: Soft Iron
  • Finish: Damascus, Natural Stone Finish
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Ferrule: Buffalo Horn
  • Weight: 6.4 oz/ 182g
  • Blade Length: 187mm
  • Overall Length: 338mm
  • Spine Thickness at Heel: 3.3mm
  • Blade Height at Heel: 50mm

    &&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-1-damascus-santoku-185mm-341.png&&&0&&&||&&&||&&&@@@ hayogy21sa&&&HAYO-G210&&&Hatsukokoro Blue #1 Yoake Gyuto 210mm&&&Introducing Hatsukokoro Yoake--the perfect combination of power and precision. This knife boasts a sturdy feel along the spine and thin, sharp grinds at the edge, thanks to its wide primary bevel and top-notch Aogami #1 carbon steel.

    The name "Yoake" means dawn, and the soft iron cladding in the Sakai tradition gives the blade a beautiful touch. With kurouchi finish on the top and hand-sharpened using natural stones on the bottom, these tall knives are sure to impress. Upgrade your cutting experience with Hatsukokoro Yoake.

    Please note that due to the thickness of the spine, our sayas do not fit this knife--we recommend the 8" felt blade guard instead.

  • Steel Type: Aogami 1
  • Handle: Octagonal
  • Material: Wenge / Buffalo Horn
  • Weight: 8.4 oz (240 g)
  • Blade Length: 218 mm
  • Total Length: 369 mm
  • Spine Thickness at Base: 6.5 mm
  • Blade Height: 54 mm
  • HRC: 62
  • Edge Grind: Even&&&&&&338&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-yoake-blue-1-gyuto-210mm-42.png&&&0&&&||&&&||&&&|kika21gy|@@@ hayobl1gy24&&&HAYO-G240&&&Hatsukokoro Blue #1 Yoake Gyuto 240mm&&&Introducing Hatsukokoro Yoake--the perfect combination of power and precision. This knife boasts a sturdy feel along the spine and thin, sharp grinds at the edge, thanks to its wide primary bevel and top-notch Aogami #1 carbon steel.

    The name "Yoake" means dawn, and the soft iron cladding in the Sakai tradition gives the blade a beautiful touch. With kurouchi finish on the top and hand-sharpened using natural stones on the bottom, these tall knives are sure to impress. Upgrade your cutting experience with Hatsukokoro Yoake.

    Please note that due to the thickness of the spine, our sayas do not fit this knife--we recommend the 10" felt blade guard instead.

  • Steel Type: Aogami 1
  • Handle: Octagonal
  • Material: Wenge / Buffalo Horn
  • Weight: 9.9 oz (282 g)
  • Blade Length: 249 mm
  • Total Length: 407 mm
  • Spine Thickness at Base: 6.5 mm
  • Blade Height: 55 mm
  • HRC: 62
  • Edge Grind: Even&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-yoake-blue-1-gyuto-240mm-146.png&&&0&&&||&&&||&&&||@@@ hakobl2gy21&&&HKOMO-G210&&&Hatsukokoro Blue #2 Komorebi Gyuto 210mm&&&Hatsukokoro Komorebi Blue #2 Gyuto 210mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #2 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi, Natural Stone Finish
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 7.3 oz (208g)
  • Blade Length: 220mm
  • Overall Length: 375mm
  • Spine Thickness at Heel: 3.7mm
  • Blade Height at Heel: 51.5mm

    &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-2-gyuto-210mm-206.png&&&0&&&||&&&||&&&||@@@ hakubl2gy24&&&HKOMO-G240&&&Hatsukokoro Blue #2 Komorebi Gyuto 240mm&&&Hatsukokoro Komorebi Blue #2 Gyuto 240mm. Komorebi means sunlight through trees and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these are made with Blue #2 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi, Natural Stone Finish
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Octagonal Ebony
  • Ferrule: Buffalo Horn
  • Weight: 8.3 oz (236 g)
  • Blade Length: 250 mm
  • Overall Length: 413 mm
  • Spine Thickness at Heel: 3.1 mm
  • Blade Height at Heel: 55 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-2-gyuto-240mm-68.png&&&0&&&||&&&||&&&||@@@ hakobl2ki21&&&C-97&&&Hatsukokoro Blue #2 Komorebi Kiritsuke 210mm&&&Hatsukokoro Komorebi Blue #2 Kiritsuke 210mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #2 steel with a hardness rating of HRC 62+-. Even grinds on these double-bevel knives make them great for right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi, Natural Stone Finish
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Custom Stabilized, Dyed Birch
  • Ferrule: Blackwood
  • Weight: 7.2 oz (204 g)
  • Blade Length: 220 mm
  • Total Length: 374 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 50 mm&&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-2-kiritsuke-210mm-231.png&&&0&&&||&&&||&&&@@@ hatsukokoro4&&&HKOMO-K210&&&Hatsukokoro Blue #2 Komorebi Kiritsuke 210mm&&&Hatsukokoro Komorebi Blue #2 Kiritsuke 210mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #2 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kasumi, Natural Stone Finish
  • HRC: 62+-
  • Edge Grind: Even
  • Handle: Ebony Octagonal
  • Ferrule: Blonde Buffalo Horn
  • Weight: 7.2 oz (204 g)
  • Blade Length: 220 mm
  • Total Length: 374 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 50 mm
  • Photos by Gustavo Bermudez&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-komorebi-blue-2-kiritsuke-210mm-306.png&&&0&&&||&&&||&&&||@@@ hatsukoro1&&&HKB2-B180&&&Hatsukokoro Blue #2 Kumokage Bunka 180mm&&&Hatsukokoro Kumokage Blue #2 Bunka 180mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 5.4 oz (155g)
  • Blade Length: 182mm
  • Total Length: 323mm
  • Spine Thickness at Base: 3.5mm
  • Blade Height at Base: 45.9mm
  • Photos by Gustavo Bermudez

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-bunka-180mm-236.png&&&0&&&||&&&||&&&@@@ hatsukoro&&&HKB2-G210&&&Hatsukokoro Blue #2 Kumokage Gyuto 210mm&&&Hatsukokoro Kumokage Blue #2 Gyuto 210mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.2 oz (175g)
  • Blade Length: 210mm
  • Total Length: 356mm
  • Spine Thickness at Base: 3.4mm
  • Blade Height at Base: 48.1mm

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-gyuto-210mm-210.png&&&5&&&||&&&||&&&||@@@ hatsukokoro1&&&HKB2-G240&&&Hatsukokoro Blue #2 Kumokage Gyuto 240mm&&&Hatsukokoro Kumokage Blue #2 Gyuto 240mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 7.3 oz (206 g)
  • Edge Length: 242 mm
  • Total Length: 393 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height at Base: 49.0 mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-gyuto-240mm-472.png&&&0&&&||&&&||&&&||@@@ hakubl2na16&&&HKB2-N165&&&Hatsukokoro Blue #2 Kumokage Nakiri 165mm&&&Hatsukokoro Kumokage Blue #2 Nakiri 165mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 7.3 oz (206g)
  • Blade Length: 168mm
  • Total Length: 318mm
  • Spine Thickness at Base: 3.3mm
  • Blade Height at Base: 50mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-nakiri-165mm-132.png&&&0&&&||&&&||&&&@@@ hakubl2pe15&&&HKB2-P80&&&Hatsukokoro Blue #2 Kumokage Petty 80mm&&&Hatsukokoro Kumokage Blue #2 tall Petty. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 2oz (56g)
  • Blade Length: 85mm
  • Total Length: 215mm
  • Spine Thickness at Base: 2.5mm
  • Blade Height at Base: 30mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-petty-80mm-42.png&&&0&&&||&&&||&&&@@@ hakubl2sa18&&&HKB2-S180&&&Hatsukokoro Blue #2 Kumokage Santoku 180mm&&&Hatsukokoro Kumokage Blue #2 Santoku 180mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 5.8 oz (160g)
  • Blade Length: 183mm
  • Total Length: 324mm
  • Spine Thickness at Base: 3.7mm
  • Blade Height at Base: 48.3mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-santoku-180mm-135.png&&&5&&&||&&&||&&&||@@@ hakubl2gy24c3&&&HKB2-S250&&&Hatsukokoro Blue #2 Kumokage Sujihiki 250mm &&&Hatsukokoro Kumokage Blue #2 Sujihiki 250mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Soft Iron
  • Finish: Kurouchi and Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Stamped
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 8.8 oz/ 250g
  • Blade Length: 252mm
  • Overall Length: 405mm
  • Spine Thickness at Heel: 3.4mm
  • Blade Height at Heel: 38mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kumokage-blue-2-sujihiki-250mm-73.png&&&0&&&||&&&||&&&@@@ habl2ragy21&&&HRB-G210&&&Hatsukokoro Blue #2 Rainbow Gyuto 210mm&&&Hatsukokoro Blue #2 Rainbow Gyuto 210mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle.

  • Maker: Hatsukokoro
  • Location: Seki Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: 62+-
  • Cladding: Stainless Rainbow Damascus
  • Edge Grind: Even 50/50
  • Handle: Ebony Octagonal
  • Weight: 5.9 oz (168 g)
  • Edge Length: 214 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2.6 mm
  • Blade Height at Base: 46.0 mm&&&&&&236&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-gyuto-210mm-47.png&&&0&&&||&&&||&&&|kika21gy|@@@ habl2rape15&&&HRB-P150&&&Hatsukokoro Blue #2 Rainbow Petty 150mm&&&Hatsukokoro Blue #2 Rainbow Petty 150mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle.

  • Maker: Hatsukokoro
  • Location: Seki Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: 62+-
  • Cladding: Stainless Rainbow Damascus
  • Edge Grind: Even 50/50
  • Handle: Ebony Octagonal
  • Weight: 2.7 oz (78 g)
  • Edge Length: 150 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height at Base: 29.8 mm&&&&&&169&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-petty-150mm-50.png&&&0&&&||&&&||&&&@@@ habl2rasa18&&&HRB-S185&&&Hatsukokoro Blue #2 Rainbow Santoku 185mm&&&Hatsukokoro Blue #2 Rainbow Santoku 185mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle.

  • Maker: Hatsukokoro
  • Location: Seki Japan
  • Construction: San Mai
  • Edge Steel: Blue #2 Carbon Steel
  • HRC: 62+-
  • Cladding: Stainless Rainbow Damascus
  • Edge Grind: Even 50/50
  • Handle: Ebony Octagonal
  • Weight: 5.5 oz (156 g)
  • Edge Length: 184 mm
  • Total Length: 321 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height at Base: 48.1 mm&&&&&&208&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-santoku-185mm-47.png&&&0&&&||&&&||&&&@@@ hasibebl2de1&&&HSB2-D165&&&Hatsukokoro Blue #2 Single Bevel Deba 165mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using Blue #2 steel.

    The Hatsukokoro Blue #2 Deba 165mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is Blue #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Aogami #2 (Blue #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 11.7 oz/ 332g
  • Blade Length: 173 mm
  • Overall Length: 320 mm
  • Spine Thickness at Heel: 7.3 mm
  • Blade Height at Heel: 50.6 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-blue-2-deba-165mm-138.png&&&0&&&||&&&||&&&@@@ hahaladagy21&&&HHAP-G210&&&Hatsukokoro HAP40 Ladderback Damascus Gyuto 210mm&&&The Hatsukokoro HAP40 Ladderback Damascus Gyuto features an eye-catching stainless ladderback Damascus cladding, adding a touch of elegance and sophistication to your kitchen arsenal. Each knife is a unique work of art, with its own distinct pattern, making it a true collector's item. The even-edge grind guarantees uniform cutting performance, enabling you to achieve precise and consistent slices every time.

  • Brand: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless Ladderback Damascus
  • Edge Grind: Even
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood
  • Engraving: Etched
  • Weight: 6.9 oz (196 g)
  • Blade Length: 203 mm
  • Total Length: 337 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 45.2 mm

    &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-ladderback-damascus-gyuto-210mm-189.png&&&0&&&||&&&||&&&||@@@ hahaladagy24&&&HHAP-G240&&&Hatsukokoro HAP40 Ladderback Damascus Gyuto 240mm&&&Are you ready to take your culinary skills to the next level? Look no further than the exquisite Hatsukokoro Japanese Gyuto Kitchen Knife, crafted with precision and expertise in Seki, Japan. This kitchen knife is the epitome of excellence, combining traditional craftsmanship with cutting-edge technology to deliver a truly remarkable culinary experience.

    Constructed using the time-honored San Mai technique, this knife showcases the artistry of Japanese blade-making. The blade's core is forged from high-performance HAP40 steel, renowned for its exceptional hardness and razor-sharp edge retention. With an impressive HRC rating of 65-66, this knife ensures uncompromising durability and long-lasting sharpness, allowing you to effortlessly glide through any ingredient with unparalleled precision.

  • Brand: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless Ladderback Damascus
  • Edge Grind: Even
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood
  • Engraving: Etched
  • Weight: 7.6 oz (216 g)
  • Blade Length: 227 mm
  • Total Length: 364 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 50.1 mm&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-ladderback-damascus-gyuto-240mm-138.png&&&0&&&||&&&||&&&||@@@ hahaladana16&&&HHAP-N165&&&Hatsukokoro HAP40 Ladderback Damascus Nakiri 165mm&&&Discover the exceptional craftsmanship of the Hatsukokoro knife, a culinary masterpiece from the renowned Seki, Japan. This knife boasts a San Mai construction, a traditional technique that enhances both durability and cutting precision. At its core lies the HAP40 steel, known for its remarkable hardness, scoring 65-66 on the Rockwell Hardness Scale (HRC). This ensures a long-lasting, sharp edge for all your cutting needs.

    Wrapped around this robust core is a stunning Stainless Ladderback Damascus cladding, a testament to the knife's exquisite design and functionality. The blade's edge grind is meticulously even, allowing for precise and effortless slicing.

    The Hatsukokoro knife features a Yo-style (Western) handle, offering a comfortable and secure grip. It's crafted from black Pakka wood, known for its durability and moisture resistance, making it perfect for kitchen use. The handle's design is ergonomic and aesthetically pleasing, complementing the knife's overall elegance.

  • Brand: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless Ladderback Damascus
  • Edge Grind: Even
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood
  • Engraving: Etched
  • Weight: 6.5 oz (186 g)
  • Blade Length: 152 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 47.6 mm
  • Please note that the felt guard is a better fit than any of the nakiri sayas we carry&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-ladderback-damascus-nakiri-165mm-211.png&&&0&&&||&&&||&&&@@@ hahaladape15&&&HHAP-P150&&&Hatsukokoro HAP40 Ladderback Damascus Petty 150mm&&&
  • Brand: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless Ladderback Damascus
  • Edge Grind: Even
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood
  • Engraving: Etched
  • Weight: 3.0 oz (88 g)
  • Blade Length: 142 mm
  • Total Length: 259 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 28.8 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-ladderback-damascus-petty-150mm-153.png&&&0&&&||&&&||&&&@@@ hahaladasa18&&&HHAP-S180&&&Hatsukokoro HAP40 Ladderback Damascus Santoku 180mm&&&
  • Brand: Hatsukokoro
  • Location: Seki, Japan
  • Construction: San Mai
  • Edge Steel: HAP40
  • HRC: 65-66
  • Cladding: Stainless Ladderback Damascus
  • Edge Grind: Even
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood
  • Engraving: Etched
  • Weight: 6.3 oz (178 g)
  • Blade Length: 172 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 46.5 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-ladderback-damascus-santoku-180mm-132.png&&&0&&&||&&&||&&&@@@ hahagibu18&&&HHG-B180&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 4.3 oz (122 g)
  • Blade Length: 174 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 48 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-bunka-180mm-139.png&&&0&&&||&&&||&&&@@@ hahavg5gy21&&&HHG-G210&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 4.4 oz (126 g)
  • Blade Length: 215 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-gyuto-210mm-92.png&&&0&&&||&&&||&&&|kika21gy|@@@ hahagiki21&&&HHG-K210&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 4.8 oz (136 g)
  • Blade Length: 217 mm
  • Total Length: 357 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-kiritsuke-210mm-118.png&&&0&&&||&&&||&&&@@@ havg5lape121&&&HHG-P150&&&Hatsukokoro Hayabusa Ginsan Petty 150mm&&&Hatsukokoro Hayabusa Ginsan Petty 150mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. It's laser thin and drops through food.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless Steel
  • HRC: 60-61
  • Engraving: Etched
  • Weight: 2.5 oz (70 g)
  • Blade Length: 153 mm
  • Total Length: 276 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 30 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-petty-150mm-73.png&&&0&&&||&&&||&&&@@@ hahagiststsa&&&HHG-S180&&&Hatsukokoro Hayabusa Ginsan Santoku 180mm&&&Hatsukokoro Hayabusa Ginsan Stainless Steel Santoku 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.

  • Brand: Hatsukokoro
  • Location: Seki City, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: Ginsan Stainless Steel
  • Cladding: Stainless
  • HRC: 61
  • Engraving: Etched
  • Weight: 4.3 oz (122 g)
  • Blade Length: 174 mm
  • Total Length: 313 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 48 mm
  • Handle: Wenge Octagonal
  • Ferrule: Black Buffalo Horn&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-santoku-180mm-96.png&&&0&&&||&&&||&&&@@@ hasg2gy21blh&&&HBWS-G210&&&Hatsukokoro Hayabusa SG2 Migaki Gyuto 210mm&&&Hatsukokoro SG2 Hayabusa Migaki. These slick knives are made with top-of-the-line SG2 Powdered stainless steel and have excellent, long lasting sharpness. They also feature lovely figured western handles.

  • Brand: Hatsukokoro
  • Location: Sakai Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless
  • Finish: Migaki
  • HRC: 62-63
  • Edge Grind: Even, 50/50
  • Handle: Western, Black Pakkawood Figured
  • Weight: 6.9 oz (196 g)
  • Edge Length: 207 mm
  • Total Length: 334 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height at Base: 45.9 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-gyuto-210mm-blue-handle-43.png&&&0&&&||&&&||&&&||@@@ hasg2gy24blh&&&HBWS-G240&&&Hatsukokoro Hayabusa SG2 Migaki Gyuto 240mm&&&Hatsukokoro SG2 Hayabusa Migaki. These slick knives are made with top-of-the-line SG2 Powdered stainless steel and have excellent, long lasting sharpness. They also feature lovely figured western handles.

  • Brand: Hatsukokoro
  • Location: Sakai Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless
  • Finish: Migaki
  • HRC: 62-63
  • Edge Grind: Even, 50/50
  • Handle: Western, Black Pakkawood Figured
  • Weight: 7.5 oz (212 g)
  • Edge Length: 237 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height at Base: 50.7 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-hayabusa-migaki-gyuto-240mm-45.png&&&0&&&||&&&||&&&||@@@ hasg2pe12blh&&&HBWS-P120&&&Hatsukokoro Hayabusa SG2 Migaki Petty 120mm&&&Hatsukokoro SG2 Hayabusa Migaki. These slick knives are made with top-of-the-line SG2 Powdered stainless steel and have excellent, long-lasting sharpness. They also feature lovely-figured western handles.

  • Brand: Hatsukokoro
  • Location: Sakai Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless
  • Finish: Migaki
  • HRC: 62-63
  • Edge Grind: Even, 50/50
  • Handle: Western, Black Pakkawood Figured
  • Spine Thickness at Base: 1.9 mm
  • Blade Height at Base: 28 mm
  • Weight: 2.9 oz (84 g)
  • Edge Length: 120 mm
  • Total Length: 225 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-hayabusa-migaki-petty-120mm-45.png&&&0&&&||&&&||&&&@@@ hasg2pe15blh&&&HBWS-P150&&&Hatsukokoro Hayabusa SG2 Migaki Petty 150mm&&&Hatsukokoro SG2 Hayabusa Migaki. These slick knives are made with top-of-the-line SG2 Powdered stainless steel and have excellent, long-lasting sharpness. They also feature lovely figured western handles.

  • Brand: Hatsukokoro
  • Location: Sakai Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless
  • Finish: Migaki
  • HRC: 62-63
  • Edge Grind: Even, 50/50
  • Handle: Western, Black Pakkawood Figured
  • Weight: 3.2 oz (90 g)
  • Edge Length: 150 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height at Base: 30.1 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-hayabusa-migaki-petty-150mm-45.png&&&0&&&||&&&||&&&@@@ hasg2sa18blh&&&HBWS-S180&&&Hatsukokoro Hayabusa SG2 Migaki Santoku 180mm&&&Hatsukokoro SG2 Hayabusa Migaki. These slick knives are made with top-of-the-line SG2 Powdered stainless steel and have excellent, long-lasting sharpness. They also feature lovely-figured western handles.

  • Brand: Hatsukokoro
  • Location: Sakai Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless
  • Finish: Migaki
  • HRC: 62-63
  • Edge Grind: Even, 50/50
  • Handle: Western, Black Pakkawood Figured
  • Weight: 5.9 oz (166 g)
  • Edge Length: 178 mm
  • Total Length: 300 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height at Base: 47.3 mm&&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-hayabusa-migaki-santoku-180mm-43.png&&&0&&&||&&&||&&&@@@ haircopan&&&C110&&&Hatsukokoro Iron Cooking Pan&&&Hatsukokoro Hammer Forged, Iron Cooking Pan. This was a sample sent to us, and we decided not to purchase them in quantity. It measures 8.75 inches in diameter on the lip and weighs 2lbs. Like all carbon steel, it needs to be oiled, seasoned, and dried after use to prevent rust.&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-iron-cooking-pan-42.png&&&0&&&||&&&||&&&@@@ hasakusa18&&&HSK-S180&&&Hatsukokoro Saihyo Kurozome Santoku 180mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Santoku 180mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan, by Yoshihiro Yauji, using SG2 powdered tool steel with a hardness rating of HRC 62-63+-. They have a gorgeous finish and Black Damascus cladding on the blade and are paired with lovely ebony octagonal handles. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

    The word "Kurozome" (黒染め) in Japanese translates to "black dyeing" or "black dye."

  • Brand: Hatsukokoro
  • Blacksmith: Yoshihiro Yauji
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2
  • Cladding: Stainless
  • Finish: Black Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Ebony
  • Weight: 4.6 oz (130 g)
  • Edge Length: 183 mm
  • Total Length: 322 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47.2 mm&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-kurozome-santoku-180mm-52.png&&&0&&&||&&&||&&&@@@ hasg2gy21&&&HSK-G210&&&Hatsukokoro Saihyo Kurozome SG2 Gyuto 210mm&&&Crafted by the renowned blacksmith Yoshihiro Yauji from Echizen, Japan, this exquisite knife is part of the Hatsukokoro Saihyo ("diamond dust") series. It features an SG2 Damascus blade made from SG2 powdered tool steel, boasting a hardness rating of HRC 62-63. The knife is adorned with suminagashi cladding, which not only enhances its appearance but also contributes to its stellar cutting performance. This finely honed, laser-type knife combines exceptional craftsmanship with striking aesthetics.

    The knife you see here 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 nice profile, good for pushers and rockers. There is a nicely executed symmetrical 50/50 edge which will hold that sharpness very well.

    These are great-looking knives, for sure. But they are also real performers.

  • Maker: Yoshimi Kato
  • Location: Echizen Japan
  • Steel: SG2 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 62-63
  • Weight: 5 ounces / 144g
  • Blade Length: 215 mm
  • Total Length: 362 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 45.6 mm
  • Edge Grind: Even
  • Handle: Ebony Octagonal&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-kurozome-sg2-gyuto-210mm-5.png&&&0&&&||&&&||&&&||@@@ hasg2gy24&&&HSK-G240&&&Hatsukokoro Saihyo Kurozome SG2 Gyuto 240mm&&&Crafted by the renowned blacksmith Yoshihiro Yauji from Echizen, Japan, this exquisite knife is part of the Hatsukokoro Saihyo ("diamond dust") series. It features an SG2 Damascus blade made from SG2 powdered tool steel, boasting a hardness rating of HRC 62-63. The knife is adorned with suminagashi cladding, which not only enhances its appearance but also contributes to its stellar cutting performance. This finely honed, laser-type knife combines exceptional craftsmanship with striking aesthetics.

    The knife you see here measures 243mm, 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 nice profile, good for pushers and rockers. There is a nicely executed symmetrical 50/50 edge which will hold that sharpness very well.

    These are great-looking knives, for sure. But they are also real performers.

  • Maker: Yoshimi Kato
  • Location: Echizen Japan
  • Steel: SG2 Stainless
  • Cladding: Stainless Damascus (Suminagashi)
  • HRC: 62-63
  • Weight: 6.7 ounces / 190g
  • Blade Length: 243 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 50.4 mm
  • Edge Grind: Even
  • Handle: Ebony Octagonal&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-kurozome-sg2-gyuto-240mm-32.png&&&0&&&||&&&||&&&||@@@ hasg2dagy24&&&HSG2-G210&&&Hatsukokoro Saihyo SG2 Damascus Gyuto 210mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Gyuto 210mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan, using SG2 powdered tool steel with a hardness rating of HRC 63-64+-. They have a gorgeous finish and Damascus cladding on the blade, and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Yoshihiro Yauji
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 4.6 oz (130 g)
  • Blade Length: 207 mm
  • Overall Length: 358 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 46 mm

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-sg2-damascus-gyuto-210mm-114.png&&&0&&&||&&&||&&&@@@ hasg2dagy21&&&HSG2-G240&&&Hatsukokoro Saihyo SG2 Damascus Gyuto 240mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Gyuto 240mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan by Yoshihiro Yauji who works in Takefu Village, using SG2 powdered tool steel with a hardness rating of HRC 62-63. They have a gorgeous finish and Damascus cladding on the blade, and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Yoshihiro Yauji
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.2 oz (178 g)
  • Blade Length: 236 mm
  • Overall Length: 389 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 50.9 mm

    &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-sg2-damascus-gyuto-240mm-121.png&&&0&&&||&&&||&&&@@@ hasg2dape15&&&HSG2-P150&&&Hatsukokoro Saihyo SG2 Damascus Petty 150mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Petty 150mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan, by famed blacksmith Yoshihiro Yauji, using SG2 powdered tool steel with a hardness rating of HRC 62-63+-. They have a gorgeous finish and Damascus cladding on the blade and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Location: Echizen, Japan
  • Blacksmith: Yoshihiro Yauji
  • Construction: San Mai
  • Edge Steel: SG2
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 2.4 oz (68 g)
  • Blade Length: 143 mm
  • Overall Length: 275 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 29.6 mm&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-sg2-damascus-petty-150mm-122.png&&&0&&&||&&&||&&&@@@ hasg2dasa16&&&HSG2-S180&&&Hatsukokoro Saihyo SG2 Damascus Santoku 180mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Santoku 180mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan, by Yoshihiro Yauji, using SG2 powdered tool steel with a hardness rating of HRC 62-63+-. They have a gorgeous finish and Damascus cladding on the blade, and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double-bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Yoshihiro Yauji
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: SG2
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 4.4 oz (126 g)
  • Blade Length: 178 mm
  • Overall Length: 322 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height at Heel: 48.0 mm

    &&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-sg2-damascus-santoku-180mm-126.png&&&0&&&||&&&||&&&@@@ hasewh2cl&&&SNT-C200&&&Hatsukokoro Sentan White #2 Cleaver&&&Introducing a Revolution in Kitchenware

    Crafted with unparalleled expertise, this knife marries the ancient art of steel and flame. Its core is forged from premium Hitachi White2 Steel, encased in a durable stainless steel exterior. Each Chinese kitchen knife is a masterpiece, shaped by seasoned artisans to preserve its authentic forged texture, enhanced with a timeless, vintage appeal.

    This exceptional piece not only delivers the superior sharpness inherent in carbon steel but also simplifies maintenance. Engineered to achieve a hardness of HRC58-60, it optimizes the resilience of the steel, ensuring it meets the diverse demands of daily culinary tasks—whether chopping ingredients finely or scooping them up effortlessly.

    Featuring a traditional Chinese handle design, the knife promises outstanding functionality and long-lasting reliability, making it a quintessential tool for any kitchen. Experience the perfect blend of sharpness and durability, all while enjoying the ease of use that our meticulously crafted knife offers.

  • Weight: 9.6 ounces / 272g
  • Blade Length: 200 mm (7.75")
  • Overall Length: 310 mm (12")
  • Thickness at Heel: 2 mm
  • Blade Height: 90 mm (3.5")
  • Cladding: Stainless
  • Finish: Rustic, Kurouchi
  • Edge Steel: Hitachi White #2 Carbon Steel
  • Grind: Even
  • Handle: Round, Unfinished&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sentan-white-2-cleaver-50.png&&&0&&&||&&&||&&&@@@ hagisitsdagy&&&HHAM-G210&&&Hatsukokoro Silver 3 Ginyo Damascus Gyuto 210mm&&&The Hatsukokoro Ginyo Silver 3 Damascus series features exquisite kitchen knives, crafted by Yauji san in Echizen, Japan. These remarkable creations use Silver 3 steel, achieving an impressive hardness score of HRC 62+-. The stunning finish and Damascus cladding on the blade further add to their allure. Complemented by the beautifully designed wenge octagonal handles and buffalo horn ferrules, these knives exude elegance. The evenly ground double bevels make these knives equally suitable for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Yauji san
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: Silver 3 Stainless Steel (AKA G3)
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.1oz/ 176g
  • Blade Length: 214 mm
  • Overall Length: 360 mm
  • Spine Thickness at Heel: 2.6 mm
  • Blade Height at Heel: 50.0 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginyo-silver-3-damascus-gyuto-210mm-31.png&&&0&&&||&&&||&&&@@@ hagisi3dagy2&&&HHAM-G240&&&Hatsukokoro Silver 3 Ginyo Damascus Gyuto 240mm&&&Hatsukokoro Ginyo Silver 3 Damascus represents the superior craftsmanship of Yauji san from Echizen, Japan. These kitchen knives are skillfully produced using Silver 3 steel, exhibiting a substantial hardness level of HRC 62+-. With a splendid finish and Damascus cladding adorning the blade, they present a stunning aesthetic. The beauty is further amplified with elegant wenge octagonal handles, complemented by buffalo horn ferrules. The evenly balanced grinds of these double-bevel knives make them an excellent choice for both right- and left-handed individuals.

  • Brand: Hatsukokoro
  • Blacksmith: Yauji san
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: Silver 3 Stainless Steel (AKA G3)
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 7.1oz/ 204g
  • Blade Length: 240 mm
  • Overall Length: 390 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 52.0 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginyo-silver-3-damascus-gyuto-240mm-48.png&&&0&&&||&&&||&&&||@@@ hagisitsdana&&&HHAM-N170&&&Hatsukokoro Silver 3 Ginyo Damascus Nakiri 170mm&&&The Hatsukokoro Ginyo Silver 3 Damascus knives, forged by Yauji san in Echizen, Japan, are the epitome of unparalleled craftsmanship. These knives are intricately fashioned using high-quality Silver 3 steel, exhibiting an impressive hardness level of HRC 62+-. With a captivating finish and Damascus-patterned cladding gracing the blade, these knives exhibit unique sophistication. The aesthetic appeal is elevated by the tastefully crafted wenge octagonal handles, beautifully paired with buffalo horn ferrules. These double-bevel knives are finely ground to perfection, offering equally efficient utility for both left- and right-handed individuals.

  • Brand: Hatsukokoro
  • Blacksmith: Yauji san
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: Silver 3 Stainless Steel (G3)
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.2oz (180g)
  • Edge Length: 158 mm
  • Total Length: 314 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 52.9 mm

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginyo-silver-3-damascus-nakiri-170mm-27.png&&&0&&&||&&&||&&&@@@ hagisitsdape&&&HHAM-P150&&&Hatsukokoro Silver 3 Ginyo Damascus Petty 150mm&&&Hatsukokoro Ginyo Silver 3 Damascus. Hatsukokoro kitchen knives are manufactured by Yauji san in Echizen, Japan, using Silver 3 steel with a hardness rating of HRC 62+-. They have a gorgeous finish and Damascus cladding on the blade, and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double bevel knives make them great for both right- and left-handed users.

  • Brand: Hatsukokoro
  • Blacksmith: Yauji san
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: Silver 3 Stainless Steel
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 2.6oz/ 74g
  • Blade Length: 152 mm
  • Overall Length: 281 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height at Heel: 36.8 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginyo-silver-3-damascus-petty-150mm-31.png&&&0&&&||&&&||&&&@@@ hagisitsdasa&&&HHAM-S180&&&Hatsukokoro Silver 3 Ginyo Damascus Santoku 180mm&&&Hatsukokoro Ginyo Silver 3 Damascus. Created by Yauji san in Echizen, Japan, Hatsukokoro culinary knives employ Silver 3 steel, showcasing a hardness level of HRC 62+-. These knives exhibit an exquisite finish, complemented by Damascus cladding on the blade. A pairing of beautiful wenge octagonal handles with buffalo horn ferrules enhances their appeal. Their symmetrically ground double bevel design ensures a fine user experience for both left- and right-handed individuals.

  • Brand: Hatsukokoro
  • Blacksmith: Yauji san
  • Location: Echizen, Japan
  • Construction: San Mai
  • Edge Steel: Silver 3 Stainless Steel (G3)
  • Cladding: Stainless
  • Finish: Mirror Damascus
  • HRC: 62+-
  • Edge Grind: Even
  • Engraving: Etched
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 5.6oz/ 160g
  • Blade Length: 185 mm
  • Overall Length: 325 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 50.4 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginyo-silver-3-damascus-santoku-180mm-37.png&&&0&&&||&&&||&&&@@@ hasibebl2de11&&&HSB2-D180&&&Hatsukokoro Single Bevel Blue #2 Deba 180mm Sale&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using Blue #2 steel.

    The Hatsukokoro Blue #2 Deba 180mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is Blue #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa. Japan
  • Steel: Aogami #2 (Blue #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 14.0 oz/ 396g
  • Blade Length: 189 mm
  • Overall Length: 340 mm
  • Spine Thickness at Heel: 7.7 mm
  • Blade Height at Heel: 54.9 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-blue-2-deba-180mm-sale-68.png&&&0&&&||&&&||&&&@@@ hasibewh2ya3&&&HAW2-Y300&&&Hatsukokoro Single Bevel White #2 Yanagiba 300mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are incredible deals. Made with Hitachi, White #2 steel, this yanagiba 300mm is a single-bevel knife that is meant for right-handed users only. This is a great deal and It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Blacksmith:Tamura San
  • Shapener: Myojin San
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Hand Engraved
  • Weight: 9.8 oz (280 g)
  • Edge Length: 304 mm
  • Total Length: 452 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 38.0 mm
  • Handle: Ebony Octagonal&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-yanagiba-300mm-52.png&&&0&&&||&&&||&&&||@@@ hasibebl2de12&&&HAW2-Y330&&&Hatsukokoro Single Bevel White #2 Yanagiba 330mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro Shiragasi is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive. It's fitted with an ebony handle with an octagonal design.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Handle: Ebony Octagonal
  • Weight: 11.5 oz/ 328g
  • Blade Length: 333 mm
  • Overall Length: 480 mm
  • Spine Thickness at Heel: 4.7 mm
  • Blade Height at Heel: 40.8 mm&&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-yanagiba-330mm-28.png&&&0&&&||&&&||&&&@@@ havgsttana18&&&HAV-C175&&&Hatsukokoro VG10 Stainless Tall Nakiri 180mm&&&Hatsukokoro VG10 Stainless Tall Nakiri. These are nice Japanese mini cleavers made in Sakai from VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: VG10 Kasumi
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kasumi/ Sandblast
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Wood, Western 2 Rivet
  • Weight: 11.3 oz (320 g)
  • Blade Length: 180 mm
  • Total Length: 288 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 75 mm&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg10-stainless-tall-nakiri-180mm-118.png&&&0&&&||&&&||&&&@@@ havgsu2&&&HSVG-B180&&&Hatsukokoro VG10 Sunaarashi Kurozome Bunka 180mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Bunka 180mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 4.1 oz (118 g)
  • Blade Length: 185 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 48.0 mm
  • Photos by Gustavo Bermudez

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-bunka-180mm-212.png&&&0&&&||&&&||&&&@@@ havgsuki21&&&HSVG-G210&&&Hatsukokoro VG10 Sunaarashi Kurozome Gyuto 210mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Gyuto 210mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Weight: 4.9 oz (138 g)
  • Blade Length: 217 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 46.6 mm
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn

    &&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-gyuto-210mm-115.png&&&0&&&||&&&||&&&|kika21gy|@@@ havgsugy24&&&HSVG-G240&&&Hatsukokoro VG10 Sunaarashi Kurozome Gyuto 240mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Gyuto 240mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Weight: 5.9 oz (168 g)
  • Blade Length: 239 mm
  • Total Length: 387 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 50.9 mm
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-gyuto-240mm-93.png&&&0&&&||&&&||&&&||@@@ hasuvgkupe15&&&HSVG-KiriPetty&&&Hatsukokoro VG10 Sunaarashi Kurozome Kiri Petty 150mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Kiri Petty 150mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 2.3 oz/ 66g
  • Blade Length: 149 mm
  • Overall Length: 274 mm
  • Spine Thickness at Heel: 2.0 mm
  • Blade Height at Heel: 29.1 mm&&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-kiri-petty-150mm-123.png&&&0&&&||&&&||&&&@@@ havgsugy21&&&HSVG-K210&&&Hatsukokoro VG10 Sunaarashi Kurozome Kiritsuke 210mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Kiritsuke 210mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 4.5 oz (128 g)
  • Blade Length: 217 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 46.5 mm

    &&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg10-sunaarashi-kurozome-kiritsuke-210mm-28.png&&&0&&&||&&&||&&&@@@ hasuvgkuki24&&&HSVG-K240&&&Hatsukokoro VG10 Sunaarashi Kurozome Kiritsuke 240mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Kiritsuke 240mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 6.3 oz/ 180g
  • Blade Length: 244 mm
  • Overall Length: 390 mm
  • Spine Thickness at Spine: 2.4 mm
  • Blade Height t Spine: 50.9 mm

    &&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-kiritsuke-240mm-208.png&&&0&&&||&&&||&&&@@@ hasuvgkukipe&&&HSVG-P150&&&Hatsukokoro VG10 Sunaarashi Kurozome Petty 150mm&&&Hatsukokoro Sunaarashi VG10 Kurozome Petty 150mm.

    Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.

  • Brand: Hatsukokoro
  • Line: Sunaarashi (Sandstorm)
  • Location: Seki, Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: VG10 Stainless Steel
  • Cladding: Stainless Damascus
  • Finish: Kurozome
  • Engraving: Etched
  • Edge Grind: 50/50
  • Handle: Octagonal Wenge
  • Ferrule: Buffalo Horn
  • Weight: 2.2 oz/ 64g
  • Blade Length: 151 mm
  • Overall Length: 275 mm
  • Spine Thickness at Heel: 2.1 mm
  • Blade Height at Heel: 28.9 mm&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sunaarashi-vg10-kurozome-petty-150mm-119.png&&&0&&&||&&&||&&&@@@ hakuwh2gy18&&&HKW2-G180&&&Hatsukokoro White #2 Kurokaze Gyuto 180mm&&&
  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami 2)
  • Cladding: Stainless Steel
  • HRC: 61
  • Engraving: Laser Engraved
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 5.8 oz (164 g)
  • Edge Length: 190 mm
  • Total Length: 333 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 45.4 mm
  • We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&163&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-gyuto-180mm-54.png&&&0&&&||&&&||&&&@@@ hakuwh2gy21&&&HKW2-G210&&&Hatsukokoro White #2 Kurokaze Gyuto 210mm&&&
  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami 2)
  • Cladding: Stainless Steel
  • HRC: 61
  • Engraving: Laser Engraved
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 7.0 oz (200 g)
  • Blade Length: 215 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 54 mm
  • Our sayas do not fit this knife--we recommend the 8" felt guard instead&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-gyuto-210mm-118.png&&&0&&&||&&&||&&&|kika21gy|@@@ hakuwh2pe16&&&HKW2-P160&&&Hatsukokoro White #2 Kurokaze Petty 160mm&&&
  • Maker: Hatsukokoro
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2 (Shirogami 2)
  • Cladding: Stainless Steel
  • HRC: 61
  • Engraving: Laser Engraved
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 3.3 oz (92 g)
  • Edge Length: 162 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 33.1 mm&&&&&&164&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-white-2-petty-160mm-48.png&&&0&&&||&&&||&&&@@@ hasibewh2gy1&&&HAW2-B180&&&Hatsukokoro White #2 Single Bevel Bunka 180mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Bunka is a single-bevel knife meant only for right-handed users. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 6.5oz (184g)
  • Blade Length: 173mm
  • Total Length: 319mm
  • Spine Thickness at Base: 3.6mm
  • Blade Height: 42.5mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • No saya for this knife&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-bunka-180mm-37.png&&&0&&&||&&&||&&&@@@ hasibewh2de1&&&HAW2-D165&&&Hatsukokoro White #2 Single Bevel Deba 165mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Deba 165mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 10.1 oz (286 g)
  • Blade Length: 168 mm
  • Total Length: 315 mm
  • Spine Thickness at Base: 7.5 mm
  • Blade Height: 49.9 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-deba-165mm-68.png&&&0&&&||&&&||&&&@@@ hasibewh2de11&&&HAW2-D180&&&Hatsukokoro White #2 Single Bevel Deba 180mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Deba 180mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa. Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 11.7 oz (332 g)
  • Blade Length: 184 mm
  • Total Length: 334 mm
  • Spine Thickness at Base: 7.6 mm
  • Blade Height: 52.6 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-deba-180mm-68.png&&&0&&&||&&&||&&&@@@ hasibewh2de12&&&HAW2-D195&&&Hatsukokoro White #2 Single Bevel Deba 195mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Deba 195mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 14.6 oz (414 g)
  • Blade Length: 204 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 8.6 mm
  • Blade Height: 59.8mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Please note that the 8" felt guard is the best option for protecting this knife, as none of the sayas we carry will fit&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-deba-195mm-68.png&&&0&&&||&&&||&&&@@@ hasibewh21&&&HAW2-G210&&&Hatsukokoro White #2 Single Bevel Gyuto 210mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Gyuto 210mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 8.7 oz (246 g)
  • Blade Length: 201 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 45 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Please note that the 8" felt guard is the best option for protecting this knife, as none of the sayas we carry will fit

    &&&&&&269.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-gyuto-210mm-115.png&&&0&&&||&&&||&&&|kika21gy|@@@ hasibewh2gy2&&&HAW2-G240&&&Hatsukokoro White #2 Single Bevel Gyuto 240mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Gyuto 240mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 8.9 oz (252 g)
  • Blade Length: 231 mm
  • Total Length: 384 mm
  • Spine Thickness at Base: 4.6 mm
  • Blade Height: 48.3 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-gyuto-240mm-68.png&&&0&&&||&&&||&&&||@@@ hawh2ho15&&&HAW2-H150&&&Hatsukokoro White #2 Single Bevel Honesuki 150mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Honesuki 150mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed Traditional
  • Engraving: Laser
  • Weight: 5.4 oz (152 g)
  • Blade Length: 145 mm
  • Total Length: 283 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 43.5 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-honesuki-150mm-55.png&&&5&&&||&&&||&&&@@@ hasibewh2ki1&&&HAW2-K195&&&Hatsukokoro White #2 Single Bevel Kiritsuke 195mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Kiritsuke 195mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 7.5 oz (212 g)
  • Blade Length: 182 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 4.0 mm
  • Blade Height: 44.7 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Photos by Gustavo Bermudez

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-kiritsuke-195mm-119.png&&&0&&&||&&&||&&&@@@ hasibewh2ki2&&&HAW2-K210&&&Hatsukokoro White #2 Single Bevel Kiritsuke 210mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Kiritsuke 210mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 8.8 oz (248 g)
  • Blade Length: 201 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 4.3 mm
  • Blade Height: 46.7 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn
  • Please note that we recommend the 8" felt guard for blade protection, as we do not carry a saya that will fit this knife&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-kiritsuke-210mm-115.png&&&0&&&||&&&||&&&@@@ hasibewh2ki21&&&HAW2-K240&&&Hatsukokoro White #2 Single Bevel Kiritsuke 240mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.

    The Hatsukokoro White #2 Kiritsuke 240mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.

  • Brand: Hatsukokoro
  • Location: Tosa, Japan
  • Steel: Shirogami #2 (White #2)
  • Cladding: Iron
  • Finish: Kasumi
  • Edge Grind: Single-Bevel, Right-Handed, Traditional
  • Engraving: Laser
  • Weight: 9.7 oz (274 g)
  • Blade Length: 232 mm
  • Total Length: 385 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 49.7 mm
  • Handle: Wenge Octagonal
  • Ferrule: Buffalo Horn&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-single-bevel-white-2-kiritsuke-240mm-68.png&&&0&&&||&&&||&&&@@@ hayosldgy18&&&HOM-G185&&&Hatsukokoro Yorokobi SLD Gyuto 185mm&&&Discover the impeccable fusion of meticulous craftsmanship and artistic design in the Hatsukokoro Yorokobi SLD Rainbow Damascus 180mm gyuto. Meticulously forged in Sanjo, Japan by the master blacksmith behind the renowned Komorebi series, this chef's knife showcases SLD semi-stain resistant steel, promising enduring strength, straightforward honing, and remarkable edge longevity.

  • Weight: 6.3 oz (178 g)
  • Edge Length: 186 mm
  • Total Length: 332 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height at Base: 49.9 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-yorokobi-sld-gyuto-185mm-84.png&&&0&&&||&&&||&&&||@@@ hibl2fosp&&&Higo-SG-Type2&&&Higo Blue #2 Folder Speckled &&&We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.

    The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.

    The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.

    This is a great little higo that stands out due to the good looking speckled handle that adds some bling to the package. The handle is also printed with some nice kanji which also appear on the blade face.

  • Weight: 1.5oz
  • Cutting Edge Length: 71mm
  • Total Length, Blade Open: 170mm
  • Total Length, Blade Closed: 98mm
  • Spine Thickness: 3.13mm
  • Blade Height: 13mm &&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-blue-2-folder-speckled-201.png&&&0&&&||&&&||&&&@@@ hifobl2tosh&&&HIGO-SPE2&&&Higo Folder Blue #2 Tortoise Shell &&&We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.

    The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.

    The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.

    This is a great little higo that stands out due to the good looking tortoise shell acrylic handle. The handle is also printed with some gold colored kanji elements which also appear on the blade face.&&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-142.png&&&5&&&||&&&||&&&@@@ hifosk4me&&&Higo-MedKurouchi&&&Higo Folder SK4 Kurouchi Medium&&&These little higo folders were a common item among most kids in rural Japan for many decades. They're inexpensive, easy to flip open and perform a variety of tasks. This one comes with SK4 high carbon steel and it's clad with soft iron so it will oxidize if you get it wet.

  • Weight: 1.4oz
  • Cutting Edge Length: 71mm
  • Total Length, Blade Open: 170mm
  • Total Length, Blade Closed: 98mm
  • Spine Thickness: 2.73mm
  • Blade Height: 13mm &&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-kurouchi-medium-94.png&&&5&&&||&&&||&&&@@@ hifopove&&&Higo-MedShiny&&&Higo Folder SK4 Polished Medium&&&Higo Folder Polished Version is the same as our other carbon steel higo folder except they polished the blade. Blade is reactive carbon steel and they are very common in Japan. Makes a good box cutter.

  • Edge Length: 72mm
  • Blade Height: 13.5mm
  • Weight: 1.4oz&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-polished-medium-64.png&&&5&&&||&&&||&&&@@@ shtabl2dara&&&Higo-Kurumi&&&Higo Folder VG10 Kurumi&&&This small higo folder is made with good quality VG10 stainless steel. It is named "Kurumi" which means "Walnut" in Japanese, after the walnut wood handle scales. It's a lovely-looking Japanese pocket knife. Weight: 1.2 oz (34 g) Blade Length: 72 mm Total Length When Opened: 185 mm&&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-vg10-kurumi-92.png&&&5&&&||&&&||&&&||@@@ hivgfoso&&&HigoFolder-SoraBlue&&&Higo VG10 Folder Sora&&&This small higo folder is made with good quality VG10 steel. It is named "Sora," which means "sky" in Japanese, after the sky-blue wooden handle scales. It's a lovely-looking Japanese pocket knife.

  • Weight: 1.2 oz (34 g)
  • Blade Length: 72 mm
  • Total Length When Opened: 185 mm&&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-vg10-folder-sora-132.png&&&0&&&||&&&||&&&@@@ hish1bu18&&&Hinokuni-Bunka&&&Hinokuni Shirogami #1 Bunka 180mm&&&Hinokuni Shirogami #1 Bunka 180mm. Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground, and you can see in the 4th photo the exquisite grind this blade has, which makes for outstanding cutting action and ease of sharpening. Our bunka sayas do not fit this knife.

    Shirogami (White) #1, a pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a trendy steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 5.7 oz (164 g)
  • Edge Length: 180 mm
  • Total Length: 326 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 48.1 mm

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-bunka-180mm-196.png&&&0&&&||&&&||&&&@@@ hinokuni&&&Hinokuni-G210&&&Hinokuni Shirogami #1 Gyuto 210mm&&&Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.3 oz (178 g)
  • Edge Length: 211 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 3.9 mm
  • Blade Height: 45.3 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-210mm-118.png&&&0&&&||&&&||&&&@@@ hish1gy24&&&Hinokuni-G240&&&Hinokuni Shirogami #1 Gyuto 240mm&&&Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Edge Length: 243mm
  • Blade Height: 49mm
  • Weight: 6.9oz / 196g

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-240mm-322.png&&&0&&&||&&&||&&&@@@ hish1na18&&&Hinokuni-N180&&&Hinokuni Shirogami #1 Nakiri 180mm&&&Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 7.0 oz (198 g)
  • Edge Length: 181 mm
  • Total Length: 322 mm
  • Spine Thickness at Heel: 3.2 mm
  • Blade Height at Heel: 50.2 mm&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-180mm-183.png&&&0&&&||&&&||&&&@@@ hish1pe15&&&Hinokuni-P150&&&Hinokuni Shirogami #1 Petty 150mm&&&Hinokuni Shirogami #1 Petty 150mm. Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 4.3 oz (122 g)
  • Edge Length: 154 mm
  • Total Length: 283 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height at Base: 41.7 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-petty-150mm-51.png&&&0&&&||&&&||&&&@@@ hish1sa18&&&Hinokuni-S180&&&Hinokuni Shirogami #1 Santoku 180mm&&&Hinokuni Shirogami #1 Santoku 180mm. Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.5 oz (184 g)
  • Edge Length: 184 mm
  • Total Length: 324 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 49.8 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-180mm-196.png&&&0&&&||&&&||&&&@@@ hish1sa21&&&Hinokuni-S210&&&Hinokuni Shirogami #1 Santoku 210mm&&&Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1. The sign of a good knife is the manner in which it is ground and you can see on the 4th photo the exquisite grind this blade has which makes for outstanding cutting action and ease of sharpening.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 6.1 oz (174 g)
  • Blade Length: 215 mm
  • Total Length: 358 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 51.3 mm
  • Please note that we do not have a saya that will fit this knife--we recommend the felt blade guard instead

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-210mm-307.png&&&5&&&||&&&||&&&@@@ hish1tana18&&&Hinokuni-TallNakiri&&&Hinokuni Shirogami #1 Tall Nakiri 185mm&&&Hinokuni san is a 31-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1.

    Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.

  • Maker: Hinokuni
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #1
  • Cladding: Iron
  • Finish: Kurouchi
  • Edge Grind: Even, Double Bevel
  • Handle: Cherry Oval
  • Ferrule: Black Plastic
  • Weight: 9.4 oz (266 g)
  • Edge Length: 180 mm
  • Total Length: 317 mm
  • Spine Thickness at Heel: 3.9 mm
  • Blade Height at Heel: 67.1 mm
  • Measurements can vary from knife to knife
  • We do not have a saya that will fit this knife--we recommend the felt blade guard&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-tall-nakiri-185mm-183.png&&&0&&&||&&&||&&&@@@ id12cerodwna&&&R12-L&&&Idahone Fine Ceramic Rod 12"&&&This Idahone fine ceramic rod has a natural wood handle on it. Comes with metal ring for easy hanging. 1200 grit. This is the exact same rod as the other one on the site except it has a natural wood handle instead of a black handle.

  • Weight: 7.6 ounces
  • Rod Length: 12"
  • Overall Length: 17.5"
  • Rod Diameter: 12.7 mm

    This rod also comes with an optional sheath that you can purchase using the drop down box. Here is a look at it:

    &&&&&&38.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/idahone-fine-ceramic-rod-12-57.png&&&5&&&||&&&||&&&@@@ sharpeningrod&&&R12-B&&&Idahone Fine Ceramic Rod 12" Black&&&This ceramic rod is used to hone your knives and maintain the edge. This rod is considered a fine rod and has a 1200 grit. This rod has an optional leather sheath that you can purchase using the drop down box. This is the exact same rod as the other one on the site except for the handle color.

  • Weight: 7.6 ounces
  • Rod Length: 12"
  • Overall Length: 17.5"
  • Rod Diameter: 12.7 mm

    &&&&&&38.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/idahone-fine-ceramic-rod-12-black-48.png&&&5&&&||&&&||&&&@@@ im10fist&&&Imanishi10K&&&Imanishi 10,000 Finishing Stone&&&This magnesia based stone has been sold under several names. We call it by the manufacturer's name and the grit level. The Imanishi 10k stone is a great polishing stone and leaves a mirror finish. The stone gives great feedback, cuts fast and is medium hard. It is way softer than a chocera 10k but harder than an ss10k. This stone needs to be soaked for 15 minutes. Measures 76mm x 26mm x 210mm. Weighs 764g.

    &&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-76.png&&&4.5&&&||&&&||&&&||@@@ ri400grwast&&&LATTE400Stone&&&Imanishi Latte 400 Grit Water Stone&&&The Imanishi 400 Stone is a quick cutting stone with a very nice and consistent feel. It's one of the better low grit stones we offer and prefer it slightly over the Beston 500 and Chosera 400. 205mm x 75mm x 25mm and weighs 2.2 pounds (about 1 kg)

    &&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-latte-400-grit-water-stone-31.png&&&5&&&||&&&||&&&||@@@ impibr&&&Imanishi-Pink-Brick&&&Imanishi Pink Brick 220 Grit&&&Imanishi Pink Brick 220 Grit Stone. This is an excellent low grit stone that cuts most anything fast. Like most low grit stones it dishes as it cuts. We recommend soaking this stone for about 10 minutes before you start. You can flatten this stone with a DMT XXC or Atoma 140 grit plate. Size - 205mm x 75mm x 50mm

    &&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-brick-220-grit-75.png&&&5&&&||&&&||&&&||@@@ inpipopro220&&&PinkPopRocks&&&Imanishi Pink Pop Rocks 220 Stone Fixer&&&We first thought of bubble gum when we looked at this stone but then pop rocks came to mind. This is a good low grit stone for those who don't want to spend the extra coin to purchase an Atoma 140. It's excellent as a flattening stone and it's also good for quick metal removal. It's porous and it drinks water so a good 10 minute soak as well as having some water to splash on top is a good idea. At this price it's an excellent deal. Measures 207x65x33mm. Weight is 670gr or about 1.5 pounds.

    &&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-pop-rocks-220-stone-fixer-41.png&&&4.5&&&||&&&||&&&||@@@ imtwosi1kst&&&ImanishiCombo&&&Imanishi Two Sided 1K/6K Stone&&&Our newest line of stones, this combination is the best two-sided stone we stock. An excellent stone for the beginning or budget-minded sharpener. This stone requires a short soak before use. Measuring 205mm x 77mm x 36mm, it is 1000 grit on the grey side and 6000 grit on the white. Perfect for putting a nice edge on your blade.&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-112.png&&&4.5&&&||&&&||&&&@@@ iswh2bu182&&&IS2-B180U&&&Ishikawa White #2 Bunka 185mm&&&We recently discovered this blacksmith and after hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.

    Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right handed person.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made with oak wood with a burnt urushi finish.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Finish: Kurouchi
  • Edge: Asymmetric Right Handed (See Choil Photo)
  • Weight: 5.0 oz (144 g)
  • Blade Length: 186 mm
  • Total Length: 325 mm
  • Spine Thickness at Heel: 3.8 mm
  • Blade Height at Heel: 46.2 mm
  • Handle: Oak Octagonal Handle
  • Photos by Gustavo Bermudez&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-bunka-185mm-sale-120.png&&&0&&&||&&&||&&&@@@ iswh2bu18se&&&IS2-B180&&&Ishikawa White #2 Bunka 185mm Second&&&Ishikawa White #2 Bunka 180mm Second. This knife has a cladding crack that happened during forging. It won't be a problem to use but we're discounting it because of the flaw. Save $90. Remember these are only suitable for right handed users. See photo 2 near the handle to view the crack.&&&&&&275&&&185&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-bunka-185mm-second-5.png&&&0&&&||&&&||&&&@@@ iswh2de16&&&IS2-D165U&&&Ishikawa White #2 Deba 165mm&&&We discovered this blacksmith after hearing his story and seeing his interview on Japanese TV, so we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.

    Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right-handed person.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish which is made with layer upon layer of lacquer.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Finish: Kurouchi
  • Edge: Asymmetric Right Handed (See Choil Photo)
  • Weight: 5.0 oz (142 g)
  • Blade Length: 173 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 4.2 mm
  • Blade Height: 55.3 mm
  • Handle: Octagonal Urushi&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-deba-165mm-214.png&&&0&&&||&&&||&&&@@@ iswh2fu16&&&IS2-F165U&&&Ishikawa White #2 Funayuki 165mm&&&We recently discovered this blacksmith and after hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.

    Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right handed person.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous green urushi finish which is made with layer upon layer of lacquer.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Finish: Kurouchi
  • Edge: Asymmetric Right Handed (See Choil Photo)
  • Weight: 4.6 oz (125 g)
  • Blade Length: 169 mm
  • Total Length: 309 mm
  • Spine Thickness at Heel: 3.8 mm
  • Blade Height at Heel: 44.6 mm
  • Handle: Green Octagonal&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-funayuki-165mm-221.png&&&0&&&||&&&||&&&@@@ iswh2na16&&&IS2-F180U&&&Ishikawa White #2 Funayuki 185mm&&&We recently discovered this blacksmith and after hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.

    Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right handed person.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish which is made with layer upon layer of lacquer.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Finish: Kurouchi
  • Edge: Asymmetric Right Handed (See Choil Photo)
  • Weight: 4.9 oz (140 g)
  • Blade Length: 187 mm
  • Total Length: 330 mm
  • Spine Thickness at Base: 2.5 mm
  • Handle: Octagonal Urushi Handle
  • Please note you will receive the one in the photo

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-funayuki-185mm-118.png&&&5&&&||&&&||&&&@@@ iswh2gy211&&&IS2-G210U&&&Ishikawa White #2 Gyuto 210mm &&&For over 350 years Nakaniida has been one of the most unusual sword making processes that has continued through generations of blacksmiths. Now this process could finally end when it’s last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him goes the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.

    We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers.

    Not only is the 28 stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto so we just had to give this and its santoku sibling a place in our store.

    There are some fundamental differences in cutting and sharpening styles that will be required in the use of single bevel knives. But not so hard that some practice will not overcome these obstacles. The upside of single bevel knives is their in-built acute cutting edge. Being single sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.

    Ishikawa-san uses both White and Blue #2 steels in his knives. This gyuto is made with White #2 which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal custom oak handle to further enhance the originality of the blade.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Edge: Asymmetric (See Choil Photo)
  • Weight: 5.7 oz (160 g)
  • Blade Length: 221 m
  • Overall Length: 373 mm
  • Spine Thickness at Heel: 4.2 mm
  • Blade Height at Heel: 50.2 mm
  • Handle: Urushi Burnt Oak Octagonal

    &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-gyuto-210mm-673.png&&&0&&&||&&&||&&&|kika21gy|@@@ iswh2gy21ch&&&C33&&&Ishikawa White #2 Gyuto 210mm Custom&&&For over 350 years Nakaniida has been one of the most unusual sword-making processes that has continued through generations of blacksmiths. This process could finally end when its last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him goes the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.

    We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers.

    Not only is the 28-stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto so we just had to give this and its santoku sibling a place in our store.

    There are some fundamental differences in cutting and sharpening styles that will be required in the use of single-bevel knives. But not so hard that some practice will not overcome these obstacles. The upside of single-bevel knives is their in-built acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.

    Ishikawa-san uses both White and Blue #2 steels in his knives. This gyuto is made with White #2 which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We added a nice 4,000-year-old Bog Oak oval handle to complete the package.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Edge: Asymmetric (See Choil Photo)
  • Weight: 5.4 oz (154 g)
  • Edge Length: 222 m
  • Total Length: 376 mm
  • Spine Thickness at Heel: 4.1 mm
  • Blade Height at Heel: 50.7 mm
  • Handle: Custom Bog Oak Oval

    &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-gyuto-210mm-custom-148.png&&&0&&&||&&&||&&&|kika21gy|@@@ isw2hocu&&&IS2-H150U&&&Ishikawa White #2 Honesuki 150mm &&&For over 350 years Nakaniida has been one of the most unusual sword-making processes that have continued through generations of blacksmiths. Now, this process could finally end when its last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him goes the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.

    We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers.

    Not only is the 28 stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided honesuki so we just had to give this a place in our store.

    There are some fundamental differences in cutting and sharpening styles that will be required in the use of single bevel knives. But not so hard that some practice will not overcome these obstacles. The upside of single bevel knives is their in-built acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.

    Ishikawa-san uses both White and Blue #2 steels in his knives. This knife is made with White #2 which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative.

    To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal urushi handle made with oak wood.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Edge: Asymmetric (See Choil Photo)
  • Weight: 3.8 oz (108 g)
  • Blade Length: 152 mm
  • Overall Length: 288 mm
  • Spine Thickness at Heel: 4.8 mm
  • Blade Height: 34.8 mm
  • Handle: Urushi Burnt Oak Octagonal

    &&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-honesuki-150mm-290.png&&&5&&&||&&&||&&&@@@ iswh2blna16&&&IS2-N165U&&&Ishikawa White #2 Nakiri 165mm &&&Michio Ishikawa is a 4th generation blacksmith working for Nakaniida Traditional Blades. The workshop is located in the Miyagi Prefecture and has been in operation for over 350 years. Once in a while we are lucky enough to be able to offer a unique and historically significant knife line to our customers. The knife line we present here is significant in that it is probably the last series of knives being produced using the Nakaniida process.

    This very interesting process involves 28 steps and is significant in that the blade is hardened 3 times. The complete operation is carried out by Mr. Ishikawa. In addition to this unique process, all of his knives are single beveled designs.

    White #2 carbon alloy is his steel of choice; it is clad with a soft iron outer layer which is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi. While these knives have average fit and finish, it is obvious that Ishikawa-san places value on shape and sharpness more than on visual appeal.

    This nakiri has an unusual single-beveled edge and thus comes with the customary inclusive edge angle of about 20 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users. The handle is a nice custom octagonal using burl wood and it's stabilized for long use.

  • Blacksmith: Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Core Steel: White #2
  • Edge: Asymmetric Right Handed (See Choil Photo)
  • Handle: Custom Octagonal
  • Weight: 5.4 oz (154 g)
  • Blade Length: 161 mm
  • Overall Length: 314 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 52.9 mm
  • Please note you will receive the knife in the pictures.

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-nakiri-165mm-573.png&&&5&&&||&&&||&&&@@@ isblna16&&&IS2-S180U&&&Ishikawa White #2 Santoku 185mm&&&The Ishikawa White #2 Black Santoku 185mm is a very unique knife in many ways, none more so than the method in which it is made. The blade is created using a technique known as the Nakaniida Process, which involves 28 steps and is unique in that the blade is hardened three times. This entire process is carried out by Mr. Ishikawa himself.

    The blade sports a core of White #2 steel which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style. This process leaves the inner core exposed along the spine. The cladding is left with its natural carbon finish on the upper blade road while the lower road is given a satin appearance which contrasts with and enhances the polished cutting edge. Both the core and cladding should be kept dry and acidic ingredients should be wiped off often during early use.

    Of course the unusual aspect of this knife is its single bevel grind. This is an interesting twist on a shape that is usually ground on both sides. The single bevel allows for a much more acute cutting edge angle, further enhancing the knife’s ability to take on very hard ingredients without wedging or splitting the produce. As such, the knife is only useful to right-handed users.

  • Blacksmith: Mr. Ishikawa
  • Location: Kami, Japan
  • Construction: Hammer Forged, San Mai
  • Finish: Unique Black Polished Kurouchi
  • Core Steel: White #2
  • Edge: Asymmetric (See Choil Photo)
  • Handle: Octagonal Urushi
  • Weight: 5.5 oz (156g)
  • Blade Length: 188 mm
  • Overall Length: 330 mm
  • Spine Thickness at Heel: 4.4 mm
  • Blade Height at Heel: 46.8 mm

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-santoku-185mm-137.png&&&5&&&||&&&||&&&@@@ jablpo&&&Blacksmith-Poster&&&Japanese Blacksmith Poster&&&Japanese Blacksmith Poster, which is made by Kurotori to sell their tools. Measures 23" x 16.5".&&&&&&24.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-blacksmith-poster-77.png&&&5&&&||&&&||&&&@@@ jafisc&&&FishScaler-Brass&&&Japanese Brass Fish Scaler&&&For decades this has been the go-to way to scale fish for Japanese fish mongers and home users alike. Makes short work of a messy task. Measures 205mm long by 35mm wide.&&&&&&11.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-brass-fish-scaler-42.png&&&5&&&||&&&||&&&@@@ jacastpanreh&&&Hammer-Forged-Pan&&&Japanese Carbon Steel Pan Removable Handle &&&One of our distributors in Osaka offered us a couple sample designs. This Japanese Carbon Steel Pan is hammer forged and has a removable handle. The pan is reactive and measures 220mm in circumference from one side of the lip to the other. Weight is 1Kg. We only got 1 of these. &&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-carbon-steel-pan-removable-handle-56.png&&&0&&&@@@ jachstset&&&67020-3&&&Japanese Chopsticks Set - Blue&&&Japanese Chopsticks Set. These are beautiful chopsticks that are easy to care for and use. They have a lovely design on the top and make great gifts.

  • Length: 23cm
  • Quantity: 5 pair as pictured
  • Urethane-finished; please hand wash
  • Non-slip tips
  • Made In Japan&&&&&&11.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-blue-43.png&&&5&&&||&&&||&&&@@@ jawoch&&&67301-3&&&Japanese Chopsticks Set - Multi&&&Japanese Chopsticks Set. These are beautiful chopsticks that are easy to care for and use. They have a lovely design on the top and make great gifts.

  • Length: 22.5cm
  • Quantity: 5 pair as pictured
  • Urethane-finished bamboo; please hand wash
  • Non-slip tips
  • Made In Japan&&&&&&11.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-multi-56.png&&&0&&&||&&&||&&&@@@ jawoch22&&&Tsuchi-CL162&&&Japanese Gold Checkered Chopsticks 225mm&&&Japanese Wooden Chopsticks 225mm. Made with gold-colored checkered inlays and a very attractive design. Made in Japan. Set weighs 6 g.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-wooden-chopsticks-225mm-17.png&&&0&&&||&&&||&&&@@@ coch6&&&Hammerandchisels&&&Japanese Knife Engraving 2pc Set&&&These are the tools you find when visiting an engraver in Japan. There are two different sized chisels. It's a fun and easy way to engrave your name on your knives.

    &&&&&&22.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-engraving-2pc-set-50.png&&&0&&&||&&&||&&&@@@ japahabr21&&&Palm-Brush&&&Japanese Palm Hand Brush 210mm&&&Elevate your cleaning with the 210mm Japanese Palm Hand Brush. An authentic, traditional item, birthed from the hands of Japan's seasoned craftsmen.

    Meticulously woven using the robust Shuro (Japanese Hemp Palm) fibers by the master artisans of Yamamoto. This hand brush not only carries an ageless charm but also promises resilience, particularly in moisture-rich environments like kitchens and bathrooms. A staple in traditional Japanese homes, it’s crafted to be a lasting companion in your daily household routines.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-palm-hand-brush-210mm-61.png&&&5&&&||&&&||&&&@@@ jarope&&&TG-2016&&&Japanese Rotary Peeler&&&This multi-purpose peeler can do thin, wide slices as well as julienne thin slices. Made by Top Goods, in Seki City Japan using good quality stainless steel. Comes with original Japanese packaging. 106x164x25mm.&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-rotary-peeler-27.png&&&0&&&||&&&||&&&@@@ gesturaspoon&&&Spoon-Sakura&&&Japanese Sakura Tablespoon&&&The Sakura tablespoon is made with a a very attractive mirror polish and nice bowl shape and the handle has a beautiful flowered pattern that provides grip as well as good looks.

  • Material: 18/10 stainless steel with mirror polish
  • Dishwasher Safe
  • Length: 185mm
  • Made In Japan &&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-sakura-tablespoon-74.png&&&0&&&||&&&||&&&@@@ jashkn&&&Shrimp&&&Japanese Shrimp Knife&&&Japanese Shrimp Knife. This very realistic-looking shrimp is made by an artist in Tokyo named Kurosawa san who meticulously makes each one by hand. The knife is a small blade using VG10 steel. It's a fantastic collectible and very Japanese—it measures 150mm from head to tail.&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-76.png&&&0&&&||&&&||&&&@@@ jasisach24&&&Tsuchi-CL112&&&Japanese Silver Sakura Chopsticks 240mm&&&Japanese Wooden Chopsticks 240mm. Made with silver-colored sakura petals and a very attractive octagonal design. Made in Japan. Set weighs 8 g.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-silver-sakura-chopsticks-240mm-23.png&&&0&&&||&&&||&&&@@@ jastgota&&&Spoon-JapaneseGold&&&Japanese Stainless Gold Tablespoon &&&This tablespoon is made in Japan and is gold-colored with a nice brushed finish and uses high-quality stainless steel. &&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-gold-tablespoon-132.png&&&0&&&||&&&||&&&@@@ jaststcublna&&&G-1201&&&Japanese Stainless Steel Curved Blade Nail Clipper w/ File&&&Details:
  • Brand: Green Bell
  • Location: Seki City, Japan
  • Size: Large
  • Main Material: Stainless Cutting Steel, PP resin
  • Length: 96mm
  • Weight: 58g
  • Model: G-1201
  • Made in Japan
  • Metal gile attached to the base of the clippers&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-steel-curved-blade-nail-clipper-w-file-2.png&&&0&&&||&&&||&&&@@@ jawhgl2pcset&&&Whisky-Glas-Set&&&Japanese Whiskey Glass 2pc Set&&&This shoju glass is made in Japan and is sold as a 2pc set. Here are the specs for each glass. The name of the glass series is "Ekubo".

  • Capacity: 310ml
  • Weight: 310g
  • Size 92mm x 96mm&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-whiskey-glass-2pc-set-27.png&&&0&&&||&&&||&&&@@@ jawoprbyyusa&&&WoodBlockPrint&&&Japanese Woodblock Print by Yuuka san&&&Yuua san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary.

    In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura” which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.

    Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first.

  • Artist: Yuuka San
  • Location: Miki City Japan
  • Wood Block Print Size: 250mm x 380mm
  • Signed with one red seal
  • Numbered Prints with 1-24.
  • Frame Included

    &&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-151.png&&&0&&&||&&&||&&&@@@ jowaknbl&&&KnifeBlock&&&Jones Walnut Knife Block&&&This block has a new design as of 4/24/2023 adding an extra slot.

    Jones Walnut Knife Block holds 18 knives and will hold 11" blades with a max blade width of 2 3/8" with 1/4" spacing between dividers. The dimensions are 11 3/4"H × 9 1/2"L x 4 1/4"W Weight is 6lbs.

    These knife blocks ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/jones-walnut-knife-block-233.png&&&5&&&||&&&||&&&||@@@ joknblve2&&&Version-2&&&Jones Walnut Knife Block Version 2&&&Martin Jones makes this beautiful walnut wood knife block for us and it has a unique, space-saving design that will hold large knives.

    These knife blocks ship directly from the shop and will ship separately from other items in your order, usually within a few days.

    *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.

  • Maker: Martin Jones
  • Location: PA, USA
  • Wood Type: Walnut
  • Total Slots: 16
  • Slot Dimensions: 254mm x 50.8mm x 3mm
  • English Measurements: 10" x 2" x .12"
  • Protective foot pads on the base
  • Block measures 12" high x 12" wide

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/jones-walnut-knife-block-version-2-47.png&&&5&&&||&&&||&&&@@@ kabl2da27&&&KSUMI-S270&&&Kajiwara Blue #2 Damascus 270mm&&&Hailing from Tosa in Koji Prefecture, the southern Japanese island of Shikoku, Tsutomu Kajiwara-san is a third-generation bladesmith whose expertise is manifested in his attractively priced knives.

    These kurouchi knives epitomize the timeless appeal of the rustic carbon blackened finish, a classic aesthetic widely cherished across Japan.

    The knives have undergone a heat treatment to achieve a hardness of approximately 62 HRC, reflecting a harmonious blend of tradition and technology.

  • Blacksmith: Tsutomu Kajiwara-san
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Iron
  • Finish: Damascus/Kurouchi
  • Edge Steel: Blue #2
  • Edge: Even
  • HRC: 62
  • Handle: Rosewood Oval
  • Ferrule: Black Pakkawood
  • Weight: 7.1 oz (202 g) Edge Length: 272 mm Total Length: 420 mm Spine Thickness at Base: 4 mm Blade Height: 35.5 mm &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kajiwara-blue-2-damascus-270mm-45.png&&&0&&&||&&&||&&&@@@ kabl2dagy21&&&KSUMI-G210&&&Kajiwara Blue #2 Damascus Gyuto 210mm&&&Hailing from Tosa in Koji Prefecture, the southern Japanese island of Shikoku, Tsutomu Kajiwara-san is a third-generation bladesmith whose expertise is manifested in his attractively priced knives.

    These kurouchi knives epitomize the timeless appeal of the rustic carbon blackened finish, a classic aesthetic widely cherished across Japan.

    The knives have undergone a heat treatment to achieve a hardness of approximately 62 HRC, reflecting a harmonious blend of tradition and technology.

  • Blacksmith: Tsutomu Kajiwara-san
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Iron
  • Finish: Damascus/Kurouchi
  • Edge Steel: Blue #2
  • Edge: Even
  • HRC: 62
  • Handle: Rosewood Oval
  • Ferrule: Black Pakkawood
  • Weight: 6.2 oz (174 g) Edge Length: 214 mm Total Length: 350 mm Spine Thickness at Base: 4 mm Blade Height: 47.5 mm &&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kajiwara-blue-2-damascus-gyuto-210mm-27.png&&&0&&&@@@ kabl2na16&&&KAOK-N165&&&Kajiwara Blue #2 Nakiri 165mm&&&Hailing from Tosa in Koji Prefecture, the southern Japanese island of Shikoku, Tsutomu Kajiwara-san is a third-generation bladesmith whose expertise is manifested in his attractively priced knives.

    These kurouchi knives epitomize the timeless appeal of the rustic carbon blackened finish, a classic aesthetic widely cherished across Japan.

    The knives have undergone a heat treatment to achieve a hardness of approximately 62 HRC, reflecting a harmonious blend of tradition and technology.

  • Blacksmith: Tsutomu Kajiwara-san
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Iron
  • Edge Steel: Blue #2
  • Edge: Even
  • HRC: 62
  • Finish: Kurouchi
  • Handle: Rosewood Oval
  • Ferrule: Black Pakkawood
  • Weight: 4.9 oz (140 g)
  • Edge Length: 166 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 50.0 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kajiwara-blue-2-nakiri-165mm-47.png&&&0&&&||&&&||&&&@@@ kavgbu16&&&KamoVG10-Bunka&&&Kamo VG10 Suminagashi Bunka 165mm&&&The Kamo VG10 Suminagashi Bunka is a very handsome knife. The blade features a really elegant suminagashi finish that is enhanced by some finely hand-chiseled kanji elements. The unusual hybrid handle is the design element that sets this knife apart from most others. It utilizes a multi-layer laminate of oak to reduce the chances of shrinkage and distortion while remaining comfortable in hand and well balanced overall. It is a light but rigid knife-to-handle interface which is particularly important for a small knife that might be used for in-hand cutting.

    The blade is made from a core of VG10 stainless steel which then receives outer layers of a softer stainless steel finished in a wonderful damascus (suminagashi) pattern. VG10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for a good reason. It has excellent edge retention and is very wear and corrosion-resistant.

    The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.

  • Blacksmith: Kamo san
  • Location: Echizen Japan
  • Weight: 6.1 oz (176 g)
  • Blade Length: 172 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 45.1 mm
  • Photos by Gustavo Bermudez

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-bunka-165mm-222.png&&&0&&&||&&&||&&&@@@ kavgsugy211&&&KamoVG10-Gyuto210&&&Kamo VG10 Suminagashi Gyuto 210mm&&&It is rather surprising that the maker of one of our more “stylish” knives spent most of his life making industrial and farming style cutting implements. In fact the blacksmith responsible for these stunning new knives, Katsuyasu Kamo, is better known in Japan for his work in the cutting and gardening tool arenas. He has been forging blades for over 50 years and is one of the founders of the famous Takefu Village Co-operative Knife Factory.

    This sleek and elegant knife is constructed around a core of VG10 stainless steel. This is a very hard and tough stainless alloy that is capable of holding an incredibly sharp edge with longer life and easier maintenance than many other types of steel. The VG-10 core is clad in a softer multi-layer damascus stainless steel which delivers an effortless sharpening experience and adds structural ductility and support to the blade.

    There is a gentle belly that develops quite far back along the edge and rises to a medium height tip. The grind is very well executed and quite thin behind the edge. The design element that sets this knife apart is the unusual handle construction and aesthetic. Using a multi-layer laminate of oak reduces the chances of shrinkage and distortion while comfortable in hand and well balanced overall.

  • Blacksmith: Katsuyasu Kamo
  • Location: Takefu Village, Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG10
  • Cladding: Damascus Stainless
  • Type: Gyuto
  • Handle: Oak
  • Weight: 6.8oz
  • Blade Length: 214mm
  • Total Length: 353mm
  • Spine Thickness at Base: 2.77mm
  • Blade Height at Base: 47.96mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-gyuto-210mm-118.png&&&5&&&||&&&||&&&|kika21gy|@@@ kavgsugy24&&&KamoVG10-Gyuto240&&&Kamo VG10 Suminagashi Gyuto 240mm&&&The Kamo VG10 Suminagashi Gyuto looks like something out of a designer magazine or Scandinavian furniture catalog. The sleek bolstered construction. The light colored multi-ply oval handle. The slim understated finish to the blade. All of this results in a truly handsome knife. Fortunately this beauty is more than skin deep.

    In fact the skin, in this case, is that of a low count multi-layer damascus made from a stainless steel. This cladding is hammer forged to an inner core of VG10 stainless steel which is hardened to about 61 Rockwell. VG10 is a really popular steel in the knife world for its great edge retention, while being very wear and corrosion resistant. The cladding is etched to reveal the damascus in-grind line while the upper road receives a semi-matte brushed finish.

    The profile of the edge is fairly flat to about two thirds along and then turns into a gentle sweep to the medium height tip. This should be a blade suitable to all styles of cutting. The length to height ratio is also fairly average.

    A contemporary oak handle and stainless bolster combination complete this very striking and unusual picture. This is a beautiful performer with looks to match.

  • Blacksmith: Katsuyasu Kamo
  • Location: Takefu Village, Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG10
  • Cladding: Damascus Stainless
  • Type: Gyuto
  • Handle: Oak
  • Weight: 8.6oz
  • Blade Length: 246mm
  • Total Length: 400mm
  • Spine Thickness at Base: 2.58mm
  • Blade Height at Base: 52.52mm

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-gyuto-240mm-96.png&&&5&&&||&&&||&&&||@@@ kana16&&&KamoVG10-Nakiri&&&Kamo VG10 Suminagashi Nakiri 165mm&&&Master blacksmith Katsuyasu Kamo operates from his small forge in Takefu Village, a famed melting pot of blacksmiths that Mr. Kamo helped found. His forte was originally in the industrial and craft end of the blade making business but we are very glad he has ventured into making blades more fit for the kitchen.

    Mr. Kamo uses the ubiquitous stainless steel VG10 as his core. He then covers this with a multi-layer damascus stainless steel. VG-10 “super steel” is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. 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. The core is hardened to about 61 HRC.

    The nontraditional handle is made of a sturdy and distortion-free multi ply oak wood. The possibilities of shrinking or deformation are very much reduced. The handle and blade are connected by a forged, solid stainless steel bolster. This results in a very durable, easy to maintain, and well balanced kitchen knife.

    At 160mm long and 49mm tall, this is a classic nakiri in every way. Designed to cut vegetables with ease, the flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. This nakiri will amaze you with its ability to fall through the hardest ingredients.

  • Blacksmith: Katsuyasu Kamo
  • Location: Takefu Village, Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG10
  • Cladding: Damascus Stainless
  • Type: Nakiri
  • Handle: Oak
  • Weight: 6.3 oz (180 g)
  • Edge Length: 154 mm
  • Total Length: 303 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height at Base: 47.2 mm

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-nakiri-165mm-119.png&&&5&&&||&&&||&&&@@@ kavgsupe121&&&KamoVG10-Petty120&&&Kamo VG10 Suminagashi Petty 120mm&&&The Kamo Petty 120mm is made from a core of VG10 stainless steel which then receives outer layers of a softer stainless steel finished in a wonderful damascus (suminagashi) pattern. VG10 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.

    The design element that sets this knife apart is the unusual handle construction and aesthetic. Using a multi-layer laminate of oak reduces the chances of shrinkage and distortion while comfortable in hand and well balanced overall. It is a light but rigid knife-to-handle interface which is particularly important for a small knife that might be used for in-hand cutting.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This light and nimble knife is well designed, aesthetically original, and very well constructed from prime materials.

  • Blacksmith: Katsuyasu Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Edge Grind: Even (see choil shot)
  • Handle: Hybrid Oak
  • Weight: 2.9oz
  • Blade Length: 125mm
  • Total Length: 260mm
  • Blade Height at Base: 31mm
  • Spine Thickness at Base: 1.64mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-petty-120mm-165.png&&&0&&&||&&&||&&&@@@ kamopetty150mm&&&KamoVG10-Petty150&&&Kamo VG10 Suminagashi Petty 150mm&&&The Kamo Petty 150mm is made from a core of VG10 stainless steel which then receives outer layers of a softer stainless steel finished in a wonderful damascus (suminagashi) pattern. VG10 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.

    The design element that sets this knife apart is the unusual handle construction and aesthetic. Using a multi-layer laminate of oak reduces the chances of shrinkage and distortion while comfortable in hand and well balanced overall. It is a light but rigid knife-to-handle interface which is particularly important for a small knife that might be used for in-hand cutting.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This light and nimble knife is well designed, aesthetically original, and very well constructed from prime materials.

  • Blacksmith: Katsuyasu Kamo
  • Location: Echizen Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Edge Grind: Even See Choil Shot
  • Handle: Hybrid Oak
  • Weight: 3oz
  • Blade Length: 150mm
  • Total Length: 270mm
  • Blade Height at Base: 33.12mm
  • Spine Thickness at Base: 1.64mm

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-petty-150mm-114.png&&&0&&&||&&&||&&&@@@ kavgsupe90&&&KamoVG10-Petty90&&&Kamo VG10 Suminagashi Petty 90mm&&&The Kamo VG10 Suminagashi Petty 90mm is made from a core of VG10 stainless steel which then receives outer layers of softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG10 is one of the most popular stainless steel 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.

    The design element that sets this knife apart is the unusual handle construction and aesthetic. Using a multi-layer laminate of oak reduces the chances of shrinkage and distortion while comfortable in hand and well balanced overall. It is a light but rigid knife-to-handle interface which is particularly important for a small knife that might be used for in-hand cutting.

    Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This light and nimble knife is well designed, aesthetically original, and very well constructed from prime materials.

  • Blacksmith: Katsuyasu Kamo
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG10 Stainless
  • Cladding: Stainless Damascus
  • Edge Grind: Even (see choil shot)
  • Handle: Hybrid Oak
  • Weight: 2.4 oz (68 g)
  • Edge Length: 85 mm
  • Total Length: 220 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 26.2 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-petty-90mm-153.png&&&0&&&||&&&||&&&@@@ kasa17&&&KamoVG10-Santoku&&&Kamo VG10 Suminagashi Santoku 170mm&&&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.

    Master Blacksmith Katsuyasu Kamo starts with a core (hagane) of VG10 stainless steel to which he then applies an outer layer (jigane) 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 lightly etched to further enhance the lovely pattern.

    The great look of this knife is accentuated by its handle design and construction. A solid stainless bolster gives the knife a very sleek look and makes for a sanitary and easy to maintain junction between blade and handle. The bolster then attaches to the well-crafted handle which is fashioned from a multi-ply oak wood.

  • Weight: 6oz
  • Blade Length: 170mm
  • Total Length: 307mm
  • Blade Height at Base: 48.05mm
  • Spine Thickness at Base: 2.74mm

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-santoku-170mm-121.png&&&4&&&||&&&||&&&@@@ kavgsusu&&&KamoVG10-Suji270&&&Kamo VG10 Suminagashi Sujihiki 270mm&&&Master Blacksmith Katsuyasu Kamo is well known in Japan for his work in the cutting and gardening tool arenas. He has been forging blades for over 50 years and is one of the founders of the famous Takefu Village Co-operative Knife Factory. As a maker of blades required to tackle tough workloads he is an expert at forging and constructing sturdy and resilient cutting utensils. We are extremely happy to be the only company outside of Japan selling these unusual and attractive kitchen knives.

    Kamo-san uses VG10 as his core steel. This is undoubtedly one of the most popular stainless steels in the world for making knives. It earns its high ranking for sharpness, edge retention, and durability. The alloy is hardened to about 61 HRC. He encases the inner core of VG10 with a multi-layer damascus stainless steel construct. Using only a few layers produces a really attractive pattern that is both subtle and very unusual.

    To add to the unique look of these knives he utilizes a solid stainless bolster which gives the knife a very sleek look and makes for a sanitary and easy to maintain junction between blade and handle. The bolster then attaches to the really lovely handle which is fashioned from a multi-ply oak wood. This construction reduces the chances of shrinkage and distortion.

    The end result is a package that is elegant looking while being easy to maintain and use. We really like these new offerings from the forge of Katsuyasu Kamo and we think you will too.

  • Blacksmith: Katsuyasu Kamo
  • Location: Takefu Village, Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: VG10
  • Cladding: Damascus Stainless
  • Type: Suji
  • Handle: Oak
  • Weight: 8.4oz
  • Blade Length: 270mm
  • Total Length: 427mm
  • Spine Thickness at Base: 3.12mm
  • Blade Height at Base: 45.86mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kamo-vg10-suminagashi-sujihiki-270mm-115.png&&&4&&&||&&&||&&&@@@ kabeha15leha&&&2908-LEFT&&&Kanehide Bessaku Semi Stainless Hankotsu 150mm Left&&&Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.

    These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.

    This knife is a single bevel style and as such is made for left-handed users.

    As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 3.9 oz (112 g)
  • Edge Length: 146 mm
  • Total Length: 259 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 29.4 mm
  • Left-Handed Grind

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-left-89.png&&&0&&&||&&&||&&&@@@ kanehide2&&&3008-RIGHT&&&Kanehide Bessaku Semi Stainless Hankotsu 150mm Right&&&These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.

    This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.

    As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Maker: Kanehide
  • Location: Miki Japan
  • Weight: 4.2 oz (120 g)
  • Edge Length: 145 mm
  • Total Length: 260 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 29.4 mm
  • Right-Handed Grind

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-right-116.png&&&5&&&||&&&||&&&||@@@ kabeho15leha&&&2906-LEFT&&&Kanehide Bessaku Semi Stainless Honesuki 150mm Left&&&The Kanehide Bessaku Honesuki 150mm is made from semi-stainless steel using mono steel construction. It is the same steel that is used in the ever-popular Kikuichi TKC line of blades. The honesuki pictured here is specially designed for processing poultry, but many use the knife for other tasks as well.

    Many honesuki knives are single bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty style knife. The shape and weight allow for easy and secure in-hand work as well as being an excellent blade for creating garnishes.

    Another unique aspect of this knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.

    If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 4.8 oz (136 g)
  • Edge Length: 149 mm
  • Total Length: 267 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 38.9 mm
  • Left-Handed Grind

    &&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-left-109.png&&&0&&&||&&&||&&&@@@ kanehide&&&3006-RIGHT&&&Kanehide Bessaku Semi Stainless Honesuki 150mm Right &&&The Kanehide Bessaku Honesuki 150mm is made from a semi-stainless steel using a mono steel construction. It is the same steel that is used in the ever popular Kikuichi TKC line of blades. The honesuki pictured here is specifically designed for processing poultry, but many use the knife for other tasks as well.

    Many honesuki knives are single bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general purpose petty style knife. The shape and weight allow for easy and secure in-hand work as well as being a great blade for creating garnishes.

    Another unique aspect of this knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation given their keen pricing. The rosewood handle in particular is wonderfully conceived and finished.

    If you are looking for a blade that will not break the bank, while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 5.1 oz (144 g)
  • Edge Length: 150 mm
  • Total Length: 270 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 38.7 mm
  • Right-Handed Grind

    &&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-right-112.png&&&5&&&||&&&||&&&||@@@ kabesu27leha&&&2918L&&&Kanehide Bessaku Semi Stainless Sujihiki 270mm Left&&&The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value coupled with its outstanding levels of construction and fit and finish.

    The blade is made from a proprietary semi-stainless steel which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.

    Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so could be regarded as a yanagiba more than the normal sujihiki style slicer.

    The blade has a lovely profile and the edge is well ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further!

  • Weight: 5.8 oz (164 g)
  • Edge Length: 271 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 38.9 mm
  • Left-Handed Grind

    &&&&&&104.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-sujihiki-270mm-left-103.png&&&0&&&||&&&||&&&@@@ kanehide1&&&Kanehide-Suji270RIGHT&&&Kanehide Bessaku Semi Stainless Sujihiki 270mm Right&&&The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value coupled to its outstanding levels of construction and fit and finish.

    The blade is made from a proprietary semi-stainless steel which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile as it is semi-stainless the normal maintenance routine associated with high carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired. The knife is a mono steel construction and the steel is hardened to 60-61 HRC.

    Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so could be regarded as a yanagiba more than the normal sujihiki-style slicer.

    The blade has a lovely profile and the edge is well ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further!

  • Weight: 5.7 ounces
  • Blade Length: 270 mm
  • Overall Length: 390 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 38.5 mm
  • Right-handed Grind

    &&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-sujihiki-270mm-right-110.png&&&5&&&||&&&||&&&||@@@ kapsbu18&&&1689U&&&Kanehide PS60 Bunka 180mm&&&This Kanehide bunka made with PS60 steel which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 4.4 oz / 126g
  • Blade Length: 182 mm
  • Overall Length: 320 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 47.3 mm
  • Handle: Oak Urushi Burnt Octagonal
  • Photos by Gustavo Bermudez

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-bunka-180mm-218.png&&&0&&&||&&&||&&&@@@ kapsgy19&&&PS60-1210&&&Kanehide PS60 Gyuto 195mm&&&Here is our top choice for an excellent entry level Japanese knife! The Kanehide PS60 Gyuto 195mm is made with high quality razor steel with nice hardness of HRC 60-61 through special heat treating. These blades are cryogenic frozen with liquid nitrogen at minus 180 degrees C to enhance the hardness but also the wear resistance.

    After 2 months of testing, we felt that this was quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. It's superior to the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which we also sell and are all in a similar price range. Try it. You won't regret it.

  • Maker: Kanehide
  • Edge Grind: Double Bevel
  • Edge Length: 195mm
  • Spine Thickness: 2.1mm
  • Height: 44mm
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Yo, Rosewood
  • Maker Region: Seki City, Japan
  • Photos by Gustavo Bermudez

    &&&&&&123&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-276.png&&&5&&&||&&&||&&&||@@@ kapswagy21&&&PS60-1611U&&&Kanehide PS60 Gyuto 210mm&&&Kanehide PS60 Wa Gyuto 210mm. This knife was a special request for us and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market world wide and is nearly identical to AEB-L.

    Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice oak wood handle in an octagonal shape with a burnt finish design. Give it a try and we think you'll be as delighted with this knife as we are.

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut/Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (ok for lefty or righty)
  • Weight: 4.6oz (132g)
  • Blade Length: 210mm
  • Overall Length: 355mm
  • Spine Thickness at Heel: 2.1mm
  • Blade Height at Heel: 45.7mm
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Urushi Octagonal (New Trust Pictures)

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-474.png&&&5&&&||&&&||&&&||@@@ kapsgy21&&&PS60-1211&&&Kanehide PS60 Gyuto 210mm&&&Our number 1 pick for a good quality, entry level gyuto! The Kanehide PS60 Gyuto 210mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market world wide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. We think it's better than the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which we also sell and are all in a similar price range. Give it a try and we think you'll be as delighted with this knife as we are.

  • Brand: Kanehide
  • Location: Seki City Japan
  • Construction: Laser Cut/ Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (Ok for lefty or righty)
  • Weight: 6.3 ounces
  • Blade Length: 210 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 46 mm
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western, Rosewood

    &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-400.png&&&5&&&||&&&||&&&||@@@ kapsgy24cu1&&&1612-U&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 is a specialty brand of knives that are made in the center of Japanese knife making, Seki City. They have been making blades for many different needs and uses with an emphasis on butchering, filleting, and other meat processing functions. Their products are very well made and use some of the top steels available, including the popular semi-stainless alloy, PS60. This steel is used in the manufacture of razor blades as well as other cutting tools. PS60 is almost identical to AEB-L and 13C26. Kanehide is able to increase the hardness to HRC 60-61 through special heat treating; they also increase the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees Celsius.

    The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price.

  • Brand: Kanehide
  • Construction: Mono Steel, Laser Cut
  • Steel Used: PS60 Stainless
  • Weight: 5.2 oz (148 g)
  • Edge Length: 243 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height: 49.6 mm
  • Handle: Urushi Oak Octagonal

    &&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-408.png&&&5&&&||&&&||&&&||@@@ kapsgy24&&&PS60-1212&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5 which is the most popular steel made for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance. Kanehide has been looking for any steels to be effective in kitchen knives and unknown in the market for a long time, and has just found out what they wanted, and named it privately as Ps (Pure stainless steel).

    We've been testing this knife for the past 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well and has a nice handle. We think it's better than the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which are all in a similar price range. If you're looking for a good, entry level stainless knife this is our pick!

  • Brand: Kanehide
  • Location: Seki City Japan
  • Construction: Laser Cut/ Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymetric 70/30 (Ok for lefty or righty)
  • Handle: Western, Rosewood
  • Steel: PS-60 Stainless
  • HRC: 60-61
  • Weight: 7.6 oz/ 216g
  • Blade Length: 241mm
  • Overall Length: 368mm
  • Spine Thickness at Base: 2.0mm
  • Blade Height at Heel: 49.5mm



    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-337.png&&&4.5&&&||&&&||&&&||@@@ kapski241&&&PS60-1614U&&&Kanehide PS60 Kiritsuke 240mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met a request. My request to Kanehide was to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 5.3 oz 150 g)
  • Blade Length: 242 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 49.0 mm

    &&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-kiritsuke-240mm-413.png&&&0&&&||&&&||&&&@@@ kapsna18&&&PS60-1280&&&Kanehide PS60 Nakiri 180mm&&&Kanehide PS60 Nakiri 180mm. Our number 1 pick for a good quality western handled nakiri! The Kanehide PS60 Nakiri 185mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market world wide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. We think it's better than the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which we also sell and are all in a similar price range. Give it a try and we think you'll be as delighted with this knife as we are.

  • Brand: Kanehide
  • Location: Seki City Japan
  • Construction: Laser Cut/ Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymetric 60/40 (Ok for lefty or righty)
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western, Rosewood
  • Weight: 6.8 oz/ 192g
  • Blade Length: 182mm
  • Overall Length: 310mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 48.2mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-320.png&&&0&&&||&&&||&&&||@@@ kapsna181&&&1680U&&&Kanehide PS60 Nakiri 180mm&&&This Kanehide nakiri is made with PS60 steel which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 4.4 oz / 126g
  • Blade Length: 182 mm
  • Overall Length: 320 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 47.3 mm
  • Handle: Oak Urushi Burnt Octagonal

    &&&&&&169.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-423.png&&&5&&&||&&&||&&&@@@ kapspe12&&&PS60-1202&&&Kanehide PS60 Petty 120mm&&&The Kanehide PS line of knives are made with PS60 (Pure Steel 60) stainless steel. This steel is based on Hitachi’s Gin5 which is favored by many razor blade manufacturers. It is taken to a new level by the use of a special heat treatment which increases the hardness to 60-61 HRC. They also add a level of increased wear resistance by cryogenically treating the steel with liquid nitrogen.

    It is a mono steel construction, no layers or cladding. The knife is quite light and is a very nimble item in the hand. It is a thin blade with a well-executed distal taper from around the mid-point to the tip. It has a nice grind and the fit and finish are of a high standard, featuring a well-rounded choil and spine.

    Blade height is on the short side so it a great choice for people with smaller hands or those looking for a very agile and delicate blade to be used in the preparation of smaller items and garnishes. The lovely finish on the blade is enhanced by the great looking brown pakka wood handle and stainless steel bolster. We are very impressed with the level of fit and finish associated with the high value of this great kitchen knife.

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut/Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (ok for lefty or righty)
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western, Rosewood
  • Weight: 2.8 ounces
  • Blade Length: 118 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 27.4 mm

    &&&&&&76.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-145.png&&&5&&&||&&&||&&&||@@@ kapspe15&&&PS60-1204&&&Kanehide PS60 Petty 150mm&&&The Kanehide PS60 Petty 150mm is a really well made utility knife for all kinds of cutting work in the kitchen.

    It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regiment. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this an excellent steel which will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.

    We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The rosewood colored pakka wood handle is mated to a lovely stainless bolster which has a smooth and comfortable feel.

    We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil.

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymmetric 70/30 (Ok for lefty or righty)
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western, Rosewood
  • Weight: 2.9 oz (82g)
  • Blade Length: 146mm
  • Overall Length: 255mm
  • Spine Thickness at Heel: 1.8mm
  • Blade Height at Heel: 29.1mm

    &&&&&&82&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-150mm-250.png&&&5&&&||&&&||&&&||@@@ kapssa18&&&PS60-1290&&&Kanehide PS60 Santoku 180mm&&&Kanehide PS60 Santoku 180mm.

    Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.

    This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the the three cutting tasks which the knife performs well: slicing, dicing, and mincing.

    Kanehide makes this blade from Hitachi Gin5 steel which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhance the hardness but also the wear resistance.

    This is a wonderful entry level knife. Definitely one of the best in our line up of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy to care for kitchen cutting machine would do well to consider this great value knife. Highly recommended!

  • Brand: Kanehide
  • Location: Seki City Japan
  • Construction: Laser Cut/ Mono Steel
  • Bevel: Double Bevel
  • Edge Grind: Asymetric 70/30 (Ok for lefty or righty)
  • Steel: PS60 Stainless
  • HRC: 60-61
  • Handle: Western, Rosewood
  • Weight: 5.8 oz/ 166g
  • Blade Length: 181mm
  • Overall Lentgh: 297mm
  • Spine Thickness at Heel: 2.0mm
  • Blade Height at Heel: 47.1mm

    &&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-557.png&&&5&&&||&&&||&&&||@@@ kapssa182&&&PS60-1690U&&&Kanehide PS60 Santoku 180mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met with a request. My request to Kanehide was to please make a wa handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burn end.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 4.7 oz / 134g
  • Blade Length: 183mm
  • Overall Length: 331mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 47.5mm
  • Handle: Oak Urushi Burnt Octagonal&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-496.png&&&0&&&||&&&||&&&||@@@ kapssu24&&&PS60-1217&&&Kanehide PS60 Sujihiki 240mm&&&At 240mm, the Kanehide PS60 Sujihiki occupies the shorter end of the sujihiki scale. It is a perfect choice for users with small kitchens or restricted board space. Regardless, it is still a formidable slicer.

    Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat treating method followed by a cryogenic treatment using liquid nitrogen at minus 180 degrees celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right side bias at 70/30. The great looking blade is mated to an equally good looking handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.

    We think that the Kanehide range of PS60 kitchen knives are some of the very best knives at their price point. In fact at well above their price points. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife.

  • Maker: Kanehide
  • Region: Seki, Japan
  • Steel: PS60
  • Type: Sujihiki
  • Weight: 5.9 oz/ 168g
  • Blade Length: 239mm
  • Overall Length: 358mm
  • Spine Thickness at Heel: 2.3mm
  • Blade Height at Heel: 38.2mm
  • Grind: Convexed on Right Side (See Choil Photo)
  • Edge Asymmetric Right 70/30
  • Handle: Yo (Western)
  • Handle Scales: Rosewood
  • Bolster: Stainless

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-240mm-270.png&&&5&&&||&&&@@@ kapssu27&&&PS60-1218&&&Kanehide PS60 Sujihiki 270mm&&&Kanehide PS60 Sujihiki 270mm

    Kanehide are a well known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives which are used to butcher, fillet and prepare all kinds of meat products. Many of their knives are single bevel designs made for specific cutting tasks.

    They also make more general kitchen knives such as this lovely example of a Sujihiki. We are very enamored by their PS60 constructions, of which this is one. PS60 is a Hitachi made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat treating methods which, with the addition of cryogenic treatments, result in a highly wear resistant blade.

    Sujihikis are Japanese versions of a western slicer. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine as befitting a slicer. The length allows for single action cuts which reduces damage to the item being cut. The grind on the blade is right side biased 70/30. A really well made rosewood Yo handle and stainless steel bolster complete the picture with a very refined look.
    This is a lot of knife for the money and one that we highly recommend.

  • Maker: Kanehide
  • Region: Seki, Japan
  • Steel: PS60 Stainless
  • Type: Sujihiki
  • Grind: Convexed on Right Side (See Choil Photo)
  • Edge Asymmetric Right 70/30
  • Handle: Yo (Western)
  • Handle Scales: Rosewood
  • Bolster: Stainless
  • Weight: 6.7 oz/ 192g
  • Blade Length: 270mm
  • Overal Length: 390mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 41.0mm

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-481.png&&&4&&&||&&&||&&&||@@@ kapssu271&&&PS60-1618U&&&Kanehide PS60 Sujihiki 270mm&&&We asked Kanehide to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.

    The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.

  • Brand: Kanehide
  • Construction: Laser Cut, Mono Steel
  • Blade: Monosteel
  • HRC: 60-61
  • Edge: 50/50
  • Steel: PS60 Stainless
  • Weight: 5 oz / 144 g
  • Blade Length: 270 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 42.0 mm

    &&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-482.png&&&0&&&||&&&||&&&@@@ kapsbunobukn&&&FBK-3050&&&Kanehide TK Semi Stainless "Forgecraft" Butcher Knife 180mm&&&If you seek a knife that has character and history written all over it, then this fun and functional butcher knife could be the one for you.

    Made with a semi stainless steel that is hardened to 61HRC, the Kanehide TK “Forgecraft” Butcher Knife is modeled after that famous bull nosed meat processing blade. We commissioned these knives a few years ago and we could not be happier with the results. It is easy to maintain and even easier to sharpen. In fact, we think it is one of the nicest semi-stainless steels to put on the stones. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    The profile is classic bull nose butcher and it features a nice tapered spine. The convexing of the face is really well done and it is slightly biased to the right. However, the edge is a symmetrical 50/50, so all users will be happy with this.

    The fit and finish of both blade and rosewood handle are quite amazing given its price point. It is never easy spending large amounts of money on specialty blades so this classic butcher knife represents a wonderful opportunity to get into a very specialized but useful knife at a really affordable price.

  • Weight: 4.9 oz (138 g)
  • Edge Length: 190 mm
  • Total Length: 294 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 28.9 mm at base, 33.3 mm near tip
  • Steel: TK Semi Stainless Steel
  • HRC: 60
  • Handle: Rosewood
  • Maker: Kanehide
  • Region: Seki City, Japan
  • Edge: 50/50

    &&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-forgecraft-semi-stainless-butcher-knife-180mm-94.png&&&5&&&||&&&||&&&||@@@ katkho18fiha&&&2894R&&&Kanehide TK Semi Stainless Fillet/Boning 200mm&&&We have recently been asked for more boning knives that are fit for the harshest uses in the field and kitchen—knives that stay sharp, are easy to get back to tip top sharpness, while being easy to maintain and easy on the pocket. The Kanehide range of boning knives fit this bill perfectly.

    This is a boning knife with better bang for the buck than just about anything we currently sell on the site. The steel used for the construction of the blade is called TK, which is a special steel that is semi-stainless and takes a really nice edge with good edge retention. It sharpens up easily and doesn't rust like carbon steel knives. It's the same steel used in the Kikuichi TKC but we're able to sell this knife at roughly half the price. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    This simple knife is a real star when it comes to boning and filleting proteins. The slim triangular blade and pointed tip enable the user to get into the tightest places and strip meat from bone with a precision no other blade can achieve. The knife is ground on one side so it is suitable for right-handed users only. It features a simple Fibrox handle with a textured finish for security in use and ease of maintenance.

  • Brand: Kanehide
  • Location: Seki City, Japan
  • Construction: Mono Steel, Stamped
  • Steel Type: TK (Semi Stainless)
  • Use: Fillet and Boning
  • Weight: 4.0 oz (112 g)
  • Edge Length: 197 mm
  • Total Length: 321 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 38.8 mm&&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-fillet-boning-200mm-109.png&&&5&&&||&&&||&&&||@@@ katkhokn15fi&&&2868R&&&Kanehide TK Semi Stainless Gokujo Boning 150mm&&&The Kanehide TK Gokujo Boning Knife is made with a mono steel construction of a proprietary steel called TK. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The alloy is hardened to 61 Rockwell. It is the same steel found in the popular Kikuichi TKC line of knives but at a far lower price!

    Boning knives come in many shapes and sizes. In general these knives are unified by their pointed tips and sturdy construction while differing in their profile, degree of flex, and whether they are double-beveled or single-beveled.

    The Kanehide TK Gokujo Boning knife features a single bevel grind which dictates that right-handed users are the target audience. It has a very curved blade and super pointed tip for getting between ribs and bones. It also aids in removing fat and silver skin without damaging the flesh.

    Boning proteins can be a very slippery job so the knife features a contoured handle made from Fibrox, which is a very durable material with a textured surface for a secure, nonslip grip.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Maker: Kanehide
  • Location: Seki City, Japan
  • Construction: Stamped/Mono Steel
  • Steel Type: TK Semi Stainless
  • Type: Gokujo Boning Knife
  • Grind: One-Sided, Right-Handed
  • Handle: Fibrox
  • Weight: 4.0 oz (114 g)
  • Edge Length: 155 mm
  • Total Length: 285 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 30.0 mm&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gokujo-boning-150mm-22.png&&&5&&&||&&&||&&&||@@@ katkgy21&&&2711&&&Kanehide TK Semi Stainless Gyuto 210mm&&&The Kanehide TK Gyuto 210mm is a wonderful value knife and one of our favorite recommendations to newcomers. It is made with a semi-stainless steel using a mono steel construction. The knife has a beautiful aesthetic simplicity.

    This gyuto has a versatile shape for just about any cutting style, from rocking to slicing to chopping. The thin and pointed tip of the Kanehide TK Gyuto 210mm makes for impressive precision cuts and detail work. The blade height is not too tall at 47mm, which is about perfect for this length. The knife has a slender-sized western-style handle, and is quite light at 6.5 ounces, making this an ideal choice for small- and medium-sized hands. The 210mm size is also great for cooks working with smaller cutting boards.

    This knife is exceptionally well balanced between blade and handle, and feels great using both western and pinch grips. The handle is made from a black Japanese pakka wood, which, together with the stainless steel bolster, will last the lifetime of the blade.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 6.6 oz (186 g)
  • Edge Length: 212 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.1 mm
  • Steel: Semi Stainless Steel
  • HRC: 61 +-
  • Handle: Black Pakka Wood

    &&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gyuto-210mm-91.png&&&5&&&||&&&||&&&||@@@ katkgy24&&&2712&&&Kanehide TK Semi Stainless Gyuto 240mm&&&The Kanehide TK Gyuto 240mm is made from a proprietary semi-stainless steel. TK steel is like a bit of stainless and a bit of carbon, in that it takes and holds a nice edge while being really easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. The knife is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    We cannot believe how well these knives are made and finished given their super competitive price. The blade face is wonderfully convexed and the edge out of the box is quite good. A few strokes on your favorite stone will take it to another level of sharpness that will blast through all kinds of ingredients.

    The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. The Kanehide TK Gyuto 240mm will appeal to rock and push cutters alike. It has a generous 50mm blade height and its 50/50 edge grind will 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.

    This is a great gyuto at a very competitive price.

  • Weight: 7.6 ounces
  • Blade Length: 240 mm
  • Spine Thickness at Base: 2 mm
  • Blade Height: 50 mm
  • Steel: Semi Stainless
  • HRC: 61 +-
  • Handle: Western, Black Pakka Wood

    &&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gyuto-240mm-88.png&&&5&&&||&&&||&&&||@@@ katkgy24riha&&&2877R&&&Kanehide TK Semi Stainless Gyuto 240mm Right&&&Kanehide TK kitchen knives are made with a proprietary semi-stainless steel which is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.

    It is a mono steel blade with a nice machine-finished blade face. The edge out of the box is surprisingly sharp and the way it sharpens easily and effectively is really impressive. The spine and choil areas are nicely finished, as is the western style Fibrox handle.

    240mm gyutos are the sweet spot for this style of knife. They are long enough to take on the largest ingredients, yet compact enough that kitchen or board space will not be an issue. The profile of this particular knife is fairly average in terms of flat to belly ratio. It has a good blade height at the heel of 50mm. The fit and finish is surprisingly good for a knife at this price point. It is easy to see how these gyutos represent a really excellent introduction to the world of Japanese kitchen knives.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Maker: Kanehide
  • Location: Seki, Japan
  • Construction: Mono Steel, Stamped
  • Steel Type: TK Steel Semi-Stainless
  • Grind: Right Sided
  • Weight: 5.3 ounces
  • Blade Length: 243 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 49 mm
  • Handle: Non-slip Fibrox Yo Handle&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gyuto-240mm-right-111.png&&&3&&&||&&&||&&&||@@@ katkbokn15le&&&2975L&&&Kanehide TK Semi Stainless Honesuki 150mm Left&&&The Kanehide TK Honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife due to its triangular shape and a blade that is stiff with very little flex. It typically has an asymmetrical edge; this model is made for lefties.

    While it is called a boning knife, the honesuki is not meant to cut through bones. Instead it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.

    TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi stainless, so the normal maintenance routine associated with high carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox.

  • Maker: Kanehide
  • Location: Seki City, Japan
  • Construction: Stamped/Mono Steel
  • Steel Type: TK Semi Stainless
  • Type: Honesuki Boning Knife
  • Grind: One Sided/Left Handed
  • Handle: Fibrox
  • Edge Length: 150mm
  • Height: 40mm
  • Weight: 3.8oz&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-honesuki-150mm-left-107.png&&&0&&&||&&&||&&&@@@ katkhori15&&&2875R&&&Kanehide TK Semi Stainless Honesuki 150mm Right&&&Kanehide TK Honesuki Right-Handed 150mm. A good honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife due to its triangular shape and a blade that is stiff with very little flex. It typically has an asymmetrical edge; this model is made for right-handed users.

    While it is called a boning knife, the honesuki is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.

    TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox.

  • Maker: Kanehide
  • Location: Seki City, Japan
  • Construction: Stamped/Mono Steel
  • Steel Type: TK Semi Stainless
  • Type: Honesuki Boning Knife
  • Grind: Single-Sided, Right-Handed
  • Handle: Fibrox
  • Weight: 3.9 oz (110 g)
  • Edge Length: 150 mm
  • Total Length: 270 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 38.5 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-honesuki-150mm-right-96.png&&&5&&&||&&&||&&&||@@@ katkna18&&&2780&&&Kanehide TK Semi Stainless Nakiri 185mm&&&While the primary task associated with nakiris is to chop vegetables (nakiri means “greens” in Japanese), they are also an excellent 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 needing a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.

    The Kanehide TK Nakiri 180mm is constructed from TK steel. TK is a proprietary semi-stainless steel that has a carbon steel feel and the ability to be sharpened with relative ease. It’s the same steel found in the famous Kikuichi TKC line of knives…at a far lower price! It is a mono-steel blade with a lovely machine-finished blade face. The edge out of the box is surprisingly sharp. The way it sharpens easily and effectively is awe-inspiring. The spine and choil areas are nicely finished, as is the western-style pakka wood handle.

    This is an excellent knife made more so by its competitive pricing. The Kanehide TK nakiri would be a great choice for a line chef, home cook, or anyone looking to experience the unique aspects of a nakiri-style knife without breaking the bank.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Maker: Kanehide
  • Location: Seki City
  • Steel: TK Steel
  • HRC: 61
  • Type: Semi Stainless
  • Grind: Even
  • Handle: Yo (Western)
  • Scales: Black Pakka Wood
  • Weight: 6.9 oz / 196g
  • Blade Length: 184mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 1.9mm
  • Blade Height at Heel: 48.5mm

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-nakiri-180mm-93.png&&&5&&&||&&&||&&&||@@@ katk12pe&&&2702&&&Kanehide TK Semi Stainless Petty 120mm&&&The Kanehide TK line of kitchen knives represents about the best value we currently offer in our store. After having sold these knives for the past several years, our opinion of them has not lessened at all. There are several reasons for this. Number one is the steel. The knife is made with a very popular semi-stainless steel using a mono steel construction. It is the same steel as can be found in the Kikuichi TKC line of knives, but at a hefty reduction in price. The alloy is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.

    The second reason is the overall fit and finish. We are still amazed at the high level of construction and finish of both blade and handle that is offered at this budget price.

    Lastly, the grinds and profiles are really sterling work. You could easily pay over twice as much for a similar knife from other makers!

    If you are looking for a small, easy to use and maintain petty that comes with a great edge that is easy to sharpen, you have found it in the Kanehide TK Petty 120mm!

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Weight: 2.7 oz (78 g)
  • Edge Length: 119 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 28.1 mm
  • HRC: 61
  • Steel: Semi Stainless
  • Handle: Black Pakka Wood

    &&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-120mm-96.png&&&5&&&||&&&||&&&||@@@ katkpe15&&&2704&&&Kanehide TK Semi Stainless Petty 150mm&&&We are really impressed with the price-performance ratio of these TK knives from Kanehide. We asked them to make up some blades using their proprietary semi-stainless steel, and the results surprised us. These are great blades at a really great price.

    TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to resharpen. Meanwhile it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. It is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

    These knives have fairly thin spines with a nice taper to the well-ground tip. The blade height is about average for a knife this size. It’s a good looker with a well-made machine finish on the blade face. The handle and bolster are very well executed. The medium-sized handle is made from black pakka wood and it has a really comfortable feel. The blade shape lends itself to a variety of tasks including fine slicing and intricate work such as garnish preparation.

    The Kanehide TK Petty 150mm is a good choice for a new Japanese knife user or a line cook wanting a well-made kitchen tool at a great price.

  • Maker: Kanehide
  • Location: Seki City Japan
  • Steel: TK Semi Stainless Steel
  • Construction: Mono Steel
  • Edge Grind: Double Bevel
  • Weight: 3.0 oz (84 g)
  • Edge Length: 149 mm
  • Total Length: 262
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 29.6 mm
  • HRC: 61
  • Handle: Black Pakka Wood; Western

    &&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-150mm-98.png&&&5&&&||&&&||&&&||@@@ katksa18&&&2790&&&Kanehide TK Semi Stainless Santoku 180mm&&&This is a great knife at a really great price. It is a perfect introduction to Japanese-style chef knives. Easy to maintain, easy to sharpen, and easy on the pocket.

    The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.

    The most notable difference is their blade geometry which incorporates a sheep’s foot-shaped tip. The design draws the spine (“backstrap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.

    The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle which exhibits a nice level of fit and finish.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Location: Seki City, Japan
  • Steel: TK Semi Stainless Steel
  • HRC: 61
  • Handle: Yo Pakka Wood
  • Edge 50/50
  • Weight: 5.8 oz (164 g)
  • Edge Length: 181 mm
  • Total Length: 304 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 47.2 mm

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-santoku-180mm-111.png&&&5&&&||&&&||&&&||@@@ kabesu27&&&2881R&&&Kanehide TK Semi Stainless Sujihiki 270mm&&&Kanehide TK kitchen knives feature a unique semi-stainless steel that undergoes a hardening process to achieve a Rockwell hardness of 61. This steel combines the best qualities of stainless steel, such as reduced susceptibility to corrosion and low maintenance, with the exceptional edge retention and ease of sharpening typically found in full carbon blades.

    The blade itself is made from a single piece of steel and boasts a well-polished surface achieved through precise machining. Out of the box, the edge is remarkably sharp, and the knife is impressively easy to sharpen while maintaining its effectiveness. The spine and choil areas are skillfully finished, complementing the Western-style Fibrox handle. This mono-steel knife allows it to be flexed. It's ideal for fillet work.

    This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.

  • Maker: Kanehide
  • Location: Seki, Japan
  • Construction: Mono Steel, Stamped
  • Steel Type: TK Steel Semi-Stainless
  • Grind: Right Sided
  • Weight: 4.8 oz (138 g)
  • Blade Length: 271 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 39.6 mm
  • Handle: Non-slip Fibrox Yo Handle&&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-sujihiki-270mm-right-1.png&&&0&&&||&&&||&&&@@@ kadeknro&&&Kaneshige-Roll&&&Kaneshige Denim Knife Roll&&&We take pleasure in discovering unique and useful items to include in our store, from knives and stones to various kitchen tools. There's a constant thrill in offering our customers something that's either uncommon or strikingly different.

    Equipped with 5 large knife Pockets, 3 Smaller Knife Pockets and 1 Large Leather Pocket, this knife roll securely houses your blades or other tools. Crafted with top-notch denim, its unadorned yet graceful design encapsulates the essence of Japan.

    When fully opened, the bag extends to the dimensions of 30" x 31". Made in Sakai, Japan by Kosuke Kawamura under his Kaneshige brand.&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-denim-knife-roll-25.png&&&0&&&||&&&||&&&@@@ kohicubo16x9&&&KONOSUKEHINOKI&&&Kaneshige Hinoki Cutting Board 16.5" X 9.5"&&&This medium size Hinoki cutting board is a pleasure to use. Hinoki wood is a type of Japanese cypress renowned for its beauty and has a nice fragrance. It's very popular in Japan for cutting boards because it has a soft feel that is gentle on your knife edges. Kaneshige's Hinoki wood is grown in Japan under the forest stewardship council (FSC) certified for sustainable forest management practices. Care of your board is simple, just wet the surface before use to prevent staining and hand wash using a mild detergent and rinse thoroughly after you are done. Do not wash in the dishwasher. Measures 16.5" long by 9.5" wide by 0.75" deep.

    &&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-hinoki-cutting-board-16-5-x-9-5-51.png&&&5&&&||&&&||&&&@@@ kaaust90&&&SKT-2000&&&Kanetsugu AUS-8A Sheep's Foot Petty 90mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.

    AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.

  • Maker; Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 1.3oz / 36g
  • Blade Length: 90mm
  • Overall Length: 198mm
  • Spine Thickness at Heel: 1.4mm
  • Blade Height at Heel: 21.0mm&&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-sheep-s-foot-petty-90mm-19.png&&&0&&&||&&&||&&&@@@ kaaustgy21&&&SKT-2005&&&Kanetsugu AUS-8A Stainless Gyuto 210mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.

    AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.

  • Maker; Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 3.7oz / 108g
  • Blade Length: 210mm
  • Overall Length: 333mm
  • Spine Thickness at Heel: 1.5mm
  • Blade Height at Heel: 45mm

    &&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-210mm-191.png&&&0&&&||&&&||&&&||@@@ kaaustna15&&&SKT-2007&&&Kanetsugu AUS-8A Stainless Nakiri 150mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.

    AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.

  • Maker; Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 3.7oz / 104g
  • Blade Length: 158mm
  • Overall Length: 291mm
  • Spine Thickness at Heel: 1.5mm
  • Blade Height at Heel: 45.1mm&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-nakiri-150mm-23.png&&&0&&&||&&&||&&&@@@ kanetsugu&&&SKT-2003&&&Kanetsugu AUS-8A Stainless Santoku 165mm&&&Kanetsugu AUS-8A Stainless Santoku 165mm. We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.

    AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.

  • Maker; Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: San Mai, Roll Forged
  • Edge Steel: AUS-8A Stainless Steel
  • Cladding: Stainless
  • HRC: 59-60
  • Handle: Walnut Western
  • Weight: 3.3oz / 92g
  • Blade Length: 168mm
  • Overall Length: 293mm
  • Spine Thickness at Heel: 1.6mm
  • Blade Height at Heel: 45.2mm&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-santoku-165mm-52.png&&&0&&&||&&&||&&&@@@ kaspgy21&&&SKT-9304&&&Kanetsugu SPG2 Gyuto 210mm&&&In 1918 Kanetsugu Cutlery celebrated its centenary and the company crafted the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2-Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 5.4oz / 152g
  • Edge Length: 207mm
  • Total Length: 360mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height: 45mm

    &&&&&&269.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-gyuto-210mm-140.png&&&0&&&||&&&||&&&@@@ kasppe15&&&SKT-9302&&&Kanetsugu SPG2 Petty 150mm&&&In 1918 Kanetsugu Cutlery celebrated its centenary and the company crafted the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2-Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 2.3oz / 66g
  • Edge Length: 151mm
  • Total Length: 280mm
  • Spine Thicness at Heel: 1.8mm
  • Blade Height: 30mm &&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-petty-150mm-139.png&&&0&&&||&&&||&&&@@@ kaspsa18&&&SKT-9303&&&Kanetsugu SPG2 Santoku 180mm&&&In 1918 Kanetsugu Cutlery celebrated its centenary and the company crafted the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2-Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 4.7oz / 134g
  • Edge Length: 179mm
  • Total Length: 330mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height: 45 &&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-santoku-180mm-96.png&&&0&&&||&&&||&&&@@@ kaspsu24&&&SKT-9305&&&Kanetsugu SPG2 Sujihiki 240mm&&&In 1918 Kanetsugu Cutlery celebrated its centenary and the company crafted the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.

  • Maker: Kanetsugu Cutlery
  • Location: Seki City Japan
  • Construction: Roll Forged, San Mai
  • Edge Steel: SPG2-Stainless Steel
  • HRC: 62-63
  • Cladding: Damascus Stainless
  • Finish: Mirror
  • Weight: 5.2oz / 148g
  • Edge Length: 239mm
  • Total Length: 391mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height: 38mm &&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-sujihiki-240mm-139.png&&&0&&&||&&&||&&&@@@ kangaroostrop&&&EPRooStrop1x6&&&Kangaroo Strop for Edge Pro 1" x 6"&&&Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, 'roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.

    The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.

    &&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-53.png&&&5&&&||&&&||&&&||@@@ ka1k6ki18&&&KK6-K180&&&Kanjo 1K6 Stainless Kiritsuke 180mm&&&Kanjo 1K6 Kiritsuke combines several nice components to make an affordable, good-performing knife for everyday use.

    Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.

    The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.

  • Maker: Kanjo
  • Location: Seki City Japan
  • Construction: Mono Steel, Laser Cut
  • Steel: 1K6 Stainless Steel
  • HRC: 60+-
  • Edge Length: 180mm
  • Blade Height at Heel: 46mm
  • Overall Length: 300mm
  • Weight: 156g / 5.5oz
  • Handle: Red Pakka Wood / Yo Style (Western)
  • Edge Grind: 50/50 See Choil Shot

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-stainless-kiritsuke-180mm-120.png&&&5&&&||&&&||&&&@@@ kanjo&&&KK6-K210&&&Kanjo 1K6 Stainless Kiritsuke 210mm&&&Kanjo 1K6 Kiritsuke combines several nice components to make an affordable, good-performing knife for everyday use.

    Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.

    The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.

  • Maker: Kanjo
  • Location: Seki City Japan
  • Construction: Mono Steel, Laser Cut
  • Steel: 1K6 Stainless Steel
  • HRC: 60+-
  • Edge Length: 210mm
  • Blade Height at Heel: 45mm
  • Overall Length: 333mm
  • Weight: 168g / 5.9oz
  • Handle: Red Pakka Wood / Yo Style (Western)

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-stainless-kiritsuke-210mm-82.png&&&0&&&||&&&||&&&@@@ kar2tsgy21&&&CK6-G21CR&&&Kanjo 1K6 Tsuchime Gyuto 210mm&&&Kanjo 1K6 Tsuchime Gyuto 210mm combines several nice components to make an affordable, good performing knife for everyday use. The stainless steel used is easy to care for and attractively designed with a nice hammered finish.

    Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.

    The Wa handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.

  • Maker: Kanjo
  • Location: Seki City Japan
  • Construction: Mono Steel, Laser Cut
  • Steel: 1K6 Stainless Steel
  • HRC: 60+-
  • Edge Length: 210mm
  • Blade Height at Heel: 47mm
  • Overall Length: 360mm
  • Weight:170g / 6oz
  • Handle: Red Pakkawood
  • Ferrule: Black Pakkawood&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-tsuchime-gyuto-210mm-67.png&&&4&&&||&&&||&&&|kika21gy|@@@ kanjo1k61&&&CK6-G24CR&&&Kanjo 1K6 Tsuchime Gyuto 240mm&&&Kanjo 1K6 Gyuto 240mm combines several nice components to make an affordable, good performing knife for everyday use. The stainless steel used is easy to care for and attractively designed with a nice hammered finish.

    Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.

    The Wa handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.

  • Maker: Kanjo
  • Location: Seki City Japan
  • Construction: Mono Steel, Laser Cut
  • Steel: 1K6 Stainless Steel
  • HRC: 60+-
  • Edge Length: 240mm
  • Blade Height at Heel: 50mm
  • Overall Length: 390mm
  • Weight:204g / 7.2oz
  • Handle: Red Pakkawood
  • Ferrule: Black Pakkawood &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-tsuchime-gyuto-240mm-59.png&&&0&&&||&&&||&&&||@@@ kakor2gy21&&&KR2-G210&&&Kanjo Kori R2 Gyuto 210mm &&&Kanjo Kori R2 Gyuto 210mm . "Kori" means "Ice" and this beautiful knife made with top of the line R2 steel has a beautiful icy look to the blade with a unique handle and blade combinations.

    During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.

    Fast forward a few years, and we are now able to present the results of this collaboration. The Kanjo kori is a unique knife to our site made with R2 steel clad in stainless steel that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.

    Fit and finish on these knives is excellent. The knife also comes with a new grey/black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: R2
  • HRC: 63
  • Cladding: Stainless Cladding
  • Handle: Yo Grey, Black Pakka Wood
  • Bolster: Stainless Integral
  • Edge Length: 210mm
  • Blade Height: 45 mm
  • Spine Thickness: 2 mm
  • Weight: 6.1 ounces/ 174g&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-kori-r2-gyuto-210mm-143.png&&&5&&&||&&&||&&&@@@ kakopekn12&&&KR2-P120&&&Kanjo Kori R2 Petty Knife 120mm&&&Kanjo Kori R2 Petty Knife 120mm. "Kori" means "Ice" and this beautiful knife made with top of the line R2 steel has a beautiful icy look to the blade with a unique handle and blade combinations.

    During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.

    Fast forward a few years, and we are now able to present the results of this collaboration. The Kanjo kori is a unique knife to our site made with R2 steel clad in stainless steel that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.

    Fit and finish on these knives is excellent. The knife also comes with a new grey/black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: R2
  • HRC: 63
  • Cladding: Stainless Cladding
  • Handle: Yo Grey, Black Pakka Wood
  • Bolster: Stainless Integral
  • Weight: 2.5 oz (74 g)
  • Blade Length: 112 mm
  • Total Length: 230 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 27.2 mm&&&&&&169.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-kori-r2-petty-knife-120mm-110.png&&&5&&&||&&&||&&&@@@ kazdpe15&&&JCL-P15L&&&Kanjo Ladderback VG2/VG10 Petty 150mm&&&We are suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.

    The really special looking and feeling handle is constructed from black micarta in a sleek western full tang design. The handle scales mate up to the finely finished stainless bolster and are attached to the tang with an unusual five pin arrangement.

    The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Yo (Western)
  • Scales: Black Micarta
  • Edge Length: 150 mm
  • Blade Height: 30 mm
  • Spine Thickness: 2.7 mm
  • Weight: 3.8 oz

    &&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-ladderback-vg2-vg10-petty-150mm-67.png&&&0&&&||&&&||&&&||@@@ kavgbldabu18&&&KG0-B180&&&Kanjo VG10 Black Damascus Bunka 180mm&&&During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA. We don't have a bunka saya that fits this blade.

    Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and a grind that makes quick work of cutting food.

    Fit and finish on these knives are top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Edge Length: 175 mm
  • Blade Height: 48 mm
  • Spine Thickness: 2.2 mm
  • Weight: 5.2 ounces / 148g

    &&&&&&239.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-bunka-180mm-139.png&&&5&&&||&&&||&&&@@@ kavgbldape15&&&KG0-P120&&&Kanjo VG10 Black Damascus Petty 120mm&&&Kanjo VG10 Black Damascus Petty 120mm. During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.

    Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.

    Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 2.2 ounces / 74g
  • Edge Length: 115 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 28 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-petty-120mm-68.png&&&0&&&||&&&||&&&||@@@ kavgbldape152&&&KG0-P150&&&Kanjo VG10 Black Damascus Petty 150mm&&&Kanjo VG10 Black Damascus Petty 150mm. During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.

    Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.

    Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 2.9 oz/ 82g
  • Edge Length: 146 mm
  • Overall Length: 272 mm
  • Spine Thickness at Heel: 232 mm
  • Blade Height at Heel: 29.7 mm

    &&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-petty-150mm-349.png&&&5&&&||&&&||&&&||@@@ kavgsa18&&&KG0-S180&&&Kanjo VG10 Black Damascus Santoku 180mm&&&During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.

    Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and a grind that makes quick work of cutting food.

    Fit and finish on these knives are top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Edge Length: 175 mm
  • Blade Height: 48 mm
  • Spine Thickness: 2.2 mm
  • Weight: 5.2 ounces / 148

    &&&&&&239.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-santoku-180mm-58.png&&&0&&&||&&&||&&&||@@@ kovgdabucu&&&JVT-B17CG&&&Kanjo VG10 Damascus Bunka 180mm&&&Kanjo Tsukahara is a small maker in Seki City and he's doing some very nice work. Here is a beautiful example. VG-10, or V-Gold 10, is a modern cocktail of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. Put together, the relatively small amounts of these metals give VG-10 steel its many important properties, including an ability to hold an edge coupled with great durability. VG-10 is a really popular alloy employed in the making of many top brand Japanese kitchen knives including Shun and Miyabi. It is fully stainless and thus really easy to maintain.

    Kanjo-san tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely damascus pattern is enhanced by etching the blade after it is forged. We don't have a saya that fits this knife.

    The combination of the tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are becoming more popular due to their do-it-all abilities and intriguing looks. They are proficient cutters, slicers, and choppers, while the fine tip allows them to take on smaller ingredients and get into tight spaces.

  • Brand: Kanjo
  • Location: Seki, Japan
  • Sharpener: Kanjo Tsukahara
  • Construction: Laser Cut, San Mai
  • Cladding: Stainless Damascus
  • Core Steel: VG10
  • Handle: Pakka Wood Octagonal
  • Ferrule: Black Pakka
  • Engraving: Etched
  • Weight: 5.4 oz/154g
  • Blade Length: 183 mm
  • Overall Length: 333 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 47.2 mm
  • Edge Grind: 60/40 asymmetric (ok for left- or right-handed users)
  • Photos by Gustavo Bermudez

    &&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-damascus-bunka-180mm-117.png&&&5&&&||&&&||&&&@@@ kovgdagy21cu&&&JVT-G21B&&&Kanjo VG10 Damascus Gyuto 210mm&&&Kanjo san is a small maker in Seki City Japan and he's turning out some lovely knives. These VG-10 Damascus knives are hardened to 60 HRC. A cladding of stainless damascus adds strength, shock protection, and great looks. The beautiful organic pattern is obtained by using an etched engraving technique. The fine-looking kanji script is also etched for durability, resulting in a great looking blade that is easy to maintain and care for.

    The gyuto featured here is very similar to its other stablemates but in this instance, it wears Eastern boots, as in a yo handle! The cutting-edge measures 210mm which is a nice size for this style of knife when space or small hands are a consideration. But even if these are not issues, its compact dimensions make it a very nimble, light, and easy to maneuver kitchen cutter.

  • Brand: Kanjo
  • Maker: Kanjo Tsukahara
  • Location: Seki Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG10, Stainless
  • Cladding: Stainless, Damascus
  • Weight: 6.6oz
  • Edge Length: 216mm
  • Blade Height: 46mm
  • Handle: Black Pakkawood Octagonal&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-damascus-gyuto-210mm-80.png&&&5&&&||&&&||&&&||@@@ kavgladagy21&&&KVL-G21CG&&&Kanjo VG10 Ladderback Damascus Gyuto 210mm&&&Kanjo VG10 Ladderback Damascus Gyuto 210mm. We're suckers for damascus blades, and when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.

    The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.

    The Kanjo Ladderback Damascus VG2/10 Gyuto is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. Great for general purpose use and a perfect choice for a daily driver.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Edge Grind: Even
  • Edge Length: 205 mm
  • Blade Height: 46 mm
  • Spine Thickness: 2 mm
  • Weight: 5.6oz / 160 g
  • Handle: Stabilized, Black Pakka and Grey Pakka Octagonal

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-gyuto-210mm-132.png&&&0&&&||&&&||&&&|kika21gy|@@@ kavgladagy24&&&KVL-G24CG&&&Kanjo VG10 Ladderback Damascus Gyuto 240mm&&&We're suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.

    The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Yo (Western)
  • Scales: Black Micarta
  • Edge Length: 232 mm
  • Blade Height: 49.5 mm
  • Spine Thickness: 1.8 mm
  • Weight: 6oz / 170 g&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-gyuto-240mm-143.png&&&0&&&||&&&||&&&||@@@ kavgladaki21&&&KVL-K21CG&&&Kanjo VG10 Ladderback Damascus Kiritsuke 210mm&&&Kanjo VG10 Ladderback Damascus Kiritsuke 210mm. We're suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.

    The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.

    The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost anything you can throw at it in the kitchen. It's the perfect size for general purpose use.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Edge Grind: Even
  • Edge Length: 205 mm
  • Blade Height: 45 mm
  • Spine Thickness: 1.8 mm
  • Weight: 5.6oz / 160 g
  • Handle: Stabilized Black and Grey Pakka Octagonal

    &&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-kiritsuke-210mm-132.png&&&0&&&||&&&||&&&@@@ kavgladaki24&&&KVL-K24CG&&&Kanjo VG10 Ladderback Damascus Kiritsuke 240mm&&&We are suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.

    The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.

    The Kanjo Ladderback Damascus VG2/10 Kiritsuke is a very versatile and good looking knife. It will chop, slice, and cut almost any ingredient you use in your kitchen.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Edge Grind: Even
  • Edge Length: 232 mm
  • Blade Height: 49.5 mm
  • Spine Thickness: 1.8 mm
  • Weight: 6oz / 170 g

    &&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-kiritsuke-240mm-132.png&&&0&&&||&&&||&&&@@@ kavgladape10&&&KVL-P10CG&&&Kanjo VG10 Ladderback Damascus Petty 105mm&&&We are suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.

    The really special looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.

    The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Handle: Wa Octagonal
  • Edge Length: 100 mm
  • Blade Height: 26.5 mm
  • Spine Thickness: 1.8 mm
  • Weight: 2.3oz / 66 g&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-petty-105mm-145.png&&&0&&&||&&&||&&&@@@ kavgladape15&&&KVL-P15CG&&&Kanjo VG10 Ladderback Damascus Petty 150mm&&&Kanjo VG10 Ladderback Damascus Petty 150mm. We're suckers for damascus blades. And when it comes to great looks very few patterns can better the ladderback design. Ladder damascus has a more organic look than geometric patterns like herringbone and diamondback, but it is more uniform than the more widely known random patterns.

    The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still high carbon steel by knife marketing definition, though.

    The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.

    The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: VG2/VG10
  • HRC: 60-61
  • Cladding: Stainless Cladding
  • Edge Grind: Even
  • Edge Length: 142 mm
  • Blade Height: 28.5 mm
  • Spine Thickness: 1.8 mm
  • Weight: 2.7oz / 78 g

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-ladderback-damascus-petty-150mm-132.png&&&0&&&||&&&||&&&@@@ kazdgy21&&&JZD-G21L&&&Kanjo ZDP-189 Gyuto 210mm - Western Handle&&&During a trip to Japan a few years ago I met young up-and-coming blacksmith, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA. I pushed him to do knives in ZDP-189 since I knew that steel was very popular with our customers but was not being used by many of our suppliers. At the time, Henckels had an exclusive for ZDP-189 and it took a while for the steel mill to relent and start selling the alloy to outsiders.

    Fast forward a few years, and we are now able to present the one of the results of this collaboration. The Kanjo ZDP-189 Gyuto 210mm is made with ZDP-189 Powdered Metallurgical Steel. This super steel boasts some serious attributes. It is one of the highest wear resistant steels available from Hitachi Metals, while it also has some of the highest hardness and carbon content of any knife steel.

    Used in the right context, as in kitchen knife blades, this alloy is one of the best high carbon semi stainless steels around. Note we do say semi stainless, as the core ZDP189 can corrode if neglected. Of course the soft stainless cladding goes a long way to reducing this occurrence.

    We really like the subtly curved spine of this gyuto and beautifully shaped profile. The blade height is taller than many 210mm knives of this type, which together with the western style handle offer good knuckle clearance and an ingrained ability to rock chop with ease. Fit and finish on these knives is top shelf and the design aesthetic is among the best we have seen. We look forward to seeing more knives from this exciting young blade maker.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP-189 Stainless Steel
  • HRC: 65
  • Cladding: Stainless Cladding
  • Handle: Yo (Western)
  • Scales: Black Micarta
  • Edge Length: 210 mm
  • Blade Height: 52.1 mm
  • Spine Thickness: 2.8 mm
  • Weight: 7.8 ounces

    &&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp-189-gyuto-210mm-western-handle-62.png&&&0&&&||&&&||&&&||@@@ kazdgy24&&&JZD-G24L&&&Kanjo ZDP-189 Gyuto 240mm - Western Handle&&&Kanjo Tsukahara began blademaking just five years before we met him, when he started working with his father Tsukahara-san, maker of our Kohetsu HAP40 and AS lines. He has taken to the job in an amazingly short time and is now producing some very nice blades, especially considering the short apprenticeship. Both father and son are master sharpeners and they only do edge sharpening on doughnut wheel machines.

    Over a beer a while ago we asked Kanjo-san to make some knives out of the Hitachi steel known as ZDP-189. It is one of their top steels, containing large quantities of carbon and chromium. This combination results in very high levels of hardness with ZDP-189 knife blades averaging around 64 HRC. Kanjo-san is able to take these blades to an even higher 65 HRC.

    The knives featured here are the first results of this collaboration. They are made with a stainless steel cladding and are laser cut from a san-mai sandwich. The hairline finish is artfully applied and together with the beautifully formed bolster and unusual handle design result in a knife with some interesting design elements and a subtle grace to its overall appearance. We particularly like the curved spine and lovely edge profile, both of which show an immense amount of design maturity.

    We look forward to working with this exciting young blade maker in the future.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP-189 Stainless Steel
  • HRC: 65
  • Cladding: Stainless Cladding
  • Handle: Yo (Western)
  • Scales: Black Micarta
  • Weight: 8.3 oz/ 236g
  • Blade Length: 237 mm
  • Overall Length: 366mm
  • Spine Thickness at Heel: 2.6 mm
  • Blade Height at Heel: 54.8 mm

    &&&&&&449&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp-189-gyuto-240mm-western-handle-60.png&&&0&&&||&&&||&&&||@@@ kazdgy211&&&KZD-G21CG&&&Kanjo ZDP189 Gyuto 210mm - Wa Handle&&&Kanjo Tsukahara is making some excellent knives using top shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.

    These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized grey and black pakkwood handle with black pakkawood ferrule for long durability and good looks.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP189 Stainless Steel
  • HRC: 66
  • Cladding: Stainless Cladding
  • Edge Grind: Even 50/50
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 5.7 oz/ 162g
  • Blade Length: 212mm
  • Overall Length: 360mm
  • Spine Thickness at Heel: 2.3mm
  • Blade Height at Heel: 46.2mm&&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-210mm-wa-handle-62.png&&&0&&&||&&&||&&&|kika21gy|@@@ kazdgy241&&&KZD-G24CG&&&Kanjo ZDP189 Gyuto 240mm - Wa Handle&&&Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.

    These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized grey and black pakkwood handle with black pakkawood ferrule for long durability and good looks.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP189 Stainless Steel
  • HRC: 66
  • Cladding: Stainless Cladding
  • Edge Grind: Even 50/50
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 6.2 oz/ 178g
  • Edge Length: 240mm
  • Overall Length: 383mm
  • Spine Thickness at Heel: 2.3mm
  • Blade Height at Heel: 51.4mm

    &&&&&&329.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-wa-handle-107.png&&&5&&&||&&&||&&&||@@@ kazdpe12&&&JZD-P12L&&&Kanjo ZDP189 Petty 120mm - Western Handle&&&Kanjo Tsukahara is the son of Tsukahara-San, who makes the Kohetsu HAP40 and AS lines for us. Kanjo started working for his father about 5 years ago, after he graduated from school. He asked me a couple years ago, over some beers, about designing some knives for CKTG and these fine items are the result.

    We asked him to make the blades out of ZDP-189, which is a Hitachi manufactured alloy. It is one of the newer super steels and it contains large quantities of carbon and chromium, the combination of which results in very high levels of hardness. ZDP-189 knife blades average around 64 HRC but Kanjo-san is able to take these blades to a remarkable 65 HRC. Of course with this level of hardness you can expect superb edge retention but at the cost of some difficulty in sharpening. The steel is stainless but will still require some care with cleaning and drying between uses. This is somewhat mitigated by the stainless cladding.

    The Kanjo ZDP189 Petty 120mm is an elegant and beautifully constructed small petty that will work its magic on the cutting board as well as in hand. Whether it is chopping fine herbs, coring vegetables, or making light work of garnishes, this knife will please and reward its owner for many years to come. The beautifully constructed and sculpted micarta handle is made in the western style and attached to the full tang with five small stainless pins.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP-189 Stainless Steel
  • HRC: 65
  • Cladding: Stainless Cladding
  • Handle: Yo (Western)
  • Scales: Black Micarta
  • Edge Length: 117 mm
  • Blade Height: 27 mm
  • Spine Thickness: 2.7 mm
  • Weight: 3.5 oz

    &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp-189-petty-120mm-62.png&&&5&&&||&&&||&&&||@@@ kazdpe151&&&KZD-P15CG&&&Kanjo ZDP189 Petty 150mm - Wa Handle&&&Kanjo Tsukahara is making some excellent knives using top shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.

    These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized grey and black pakkwood handle with black pakkawood ferrule for long durability and good looks.

  • Maker: Kanjo Tsukahara
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: ZDP189 Stainless Steel
  • HRC: 66
  • Cladding: Stainless Cladding
  • Edge Grind: Even 50/50
  • Handle: Wa Octagonal Grey, Black Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 2.8 oz/ 80g
  • Edge Length: 150 mm
  • Overall Length: 274 mm
  • Spine Thickness at Heel: 2 mm
  • Blade Height at Heel: 30 mm&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-150mm-263.png&&&5&&&||&&&||&&&@@@ kaasbu162&&&C3716&&&Karaku AS Bunka 165mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami Super 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.

    We've upgraded this handle to a nice oak octagonal handle with burnt finish. It makes this knife an enticing value.

    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
  • Location: Tosa
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super
  • Cladding: Iron
  • Finish: Kurouchi
  • Weight: 5.3 oz/ 152g
  • Blade Length: 170 mm
  • Overall Length: 313 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 47.7 mm&&&&&&169.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-165mm-245.png&&&0&&&||&&&||&&&@@@ kabl1gy21cu1&&&C3802&&&Karaku AS Gyuto 210mm&&&The Karaku AS gyutos are constructed using the highest grade of carbon steel in the industry. Aogami Super Steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.

    The Karaku Gyuto is the most popular sized knife we sell and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.

    It now comes with an upgraded burnt urushi octagonal handle that is stabilized for years of worry-free use.

    If you have not tried an AS steel knife, this could be your time to experience this super steel at a truly affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami Super Steel
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Shot)
  • Engraving: Stamped on Both Sides
  • Weight: 6. oz/174g
  • Blade Length: 215 mm
  • Overall Length: 350 mm
  • Spine Thickness at Heel: 3.7 mm
  • Blade Height at Heel: 48.4 mm&&&&&&169.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-210mm-713.png&&&5&&&||&&&||&&&||@@@ kaasgy24&&&C3700&&&Karaku AS Gyuto 240mm&&&Karaku knives are made in Tosa, Japan and they are good entry level knives that use Aogami Super steel. Michikuni Tokaji is the blacksmith who makes these for us and he's the same one that also produces the Zakuri line of knives. Tosa is a famous knife making region of Japan and they specialize is kurouchi knives and affordable prices. Because of its physical isolation, Tosa traditionally has a unique culture compared to other areas of Japan. You can see this different culture in the knives that are made in the Tosa region.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami Super Steel
  • Finish: Kurouchi
  • Edge Grind: Even See Choil Shot
  • Engraving: Stamped on Both Sides
  • Weight: 7.7 ounces /220g
  • Blade Length: 240 mm
  • Overall Length: 395 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 51 mm
  • Handle: Oak Octagonal

    &&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-240mm-400.png&&&0&&&||&&&||&&&||@@@ kaasna163&&&C3818&&&Karaku AS Nakiri 165mm&&&Karaku nakiris make a great starting point in your journey into the world of Japanese kitchen knives. The Karaku 165mm Nakiri would also be a great choice for someone looking to discover the versatility and functionality of this popular kitchen knife design.

    The knife oozes character and after a quick trip to your favorite stones it will surprise you with it’s performance and ability to take and maintain a super fine edge. We included the video with a different handle since the blade description is worthwhile. You will get the knife pictured.

  • Maker: Karaku
  • Location: Tosa Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Aogami Super
  • Cladding: Iron
  • Finish: Kurouchi
  • Weight: 5.5oz / 158g
  • Blade Length: 165mm
  • Total Length: 312mm
  • Spine Thickness at Base: 2.8mm
  • Blade Height: 49mm
  • Handle: Custom Octagonal Stabilized (See photos not video)

    &&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-nakiri-165mm-471.png&&&0&&&||&&&||&&&@@@ kabl1gy211&&&WAO-B16U&&&Karaku Blue #1 Bunka 170mm&&&The Karaku Blue #1 bunka kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.

    The Karaku bunka is the most popular sized knife used in Japan along with the santoku and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded blue octagonal handle that is stabilized for years of worry-free use.

    If you have not tried a Blue #1 knife this could be your time to experience this excellent steel at an affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • HRC:61
  • Finish: Kurouchi
  • Edge Grind: Even (See Choil Shot)
  • Engraving: Stamped on Both Sides
  • Weight: 4.7 oz / 134g
  • Blade Length: 171 mm
  • Overall Length: 310 mm
  • Spine Thickness at Heel: 3 mm
  • Blade Height at Heel: 47.5 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-bunka-170mm-126.png&&&4&&&||&&&||&&&@@@ kabl1gy212&&&WAO-G21U&&&Karaku Blue #1 Gyuto 210mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, 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 after use and washing.

    We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.

    If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 5.9 oz (166 g)
  • Edge Length: 213 mm
  • Total Length: 355 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 46.9 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-815.png&&&0&&&||&&&||&&&|kika21gy|@@@ kabl1gy24&&&WAO-G24U&&&Karaku Blue #1 Gyuto 240mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, 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 after use and washing.

    We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.

    If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 6.9 oz (196 g)
  • Edge Length: 245 mm
  • Total Length: 392 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 48 mm
  • Handle: Burnt Oak &&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-240mm-46.png&&&0&&&||&&&||&&&@@@ kabl1na16&&&WAO-N16U&&&Karaku Blue #1 Nakiri 165mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, 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 after use and washing.

    We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.

    If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 5.2 oz/ 148g
  • Blade Length: 165 mm
  • Overall Length: 313 mm
  • Spine Thickness at Heel: 3.2 mm
  • Blade Height at Heel: 49 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-nakiri-165mm-137.png&&&0&&&||&&&||&&&@@@ kabl1sa16&&&WAO-S16U&&&Karaku Blue #1 Santoku 165mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, 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 after use and washing.

    We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.

    If you have not tried a Blue #1 carbon steel knife, this could be your time to experience this steel at a truly affordable price.

  • Brand: Karaku
  • Blacksmith: Michikuni Tokaji
  • Location: Tosa, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Soft Iron
  • Edge Steel: Aogami #1 Carbon Steel
  • Finish: Kurouchi
  • Edge Grind: Even
  • Weight: 4.6 oz (125g)
  • Blade Length: 171 mm
  • Overall Length: 309 mm
  • Spine Thickness at Heel: 3.6 mm
  • Blade Height at Heel: 46.5 mm

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-santoku-165mm-132.png&&&0&&&||&&&||&&&@@@ kavgbu161&&&KY-102&&&Katayama VG10 Bunka 165mm&&&Looking for a knife that combines traditional craftsmanship with modern functionality? Look no further than Katayama san's VG-10 Damascus collection! With nearly a decade of apprenticeship under master blacksmith Saji san, Katayama san brings the best of both worlds to your kitchen.

    Each knife is carefully hammer forged and features a san mai construction for durability and longevity. The 50/50 edge grind and VG10 steel with a 61 HRC ensure a sharp and long-lasting edge, while the stainless Damascus cladding adds an eye-catching touch of style.

    The Kiyaki octagonal handle provides a comfortable grip, and the walnut ferrule adds a touch of natural elegance. And at only 4.6oz and 305mm in length, this knife is as lightweight and easy to handle as it is beautiful.

    Don't miss your chance to own a piece of traditional Japanese craftsmanship with a modern twist. Order your Katayama Damascus knife today!

  • Blacksmith: Katayama San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • HRC: 61
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 4.6oz / 130g
  • Blade Length: 165mm
  • Overall Length: 305mm
  • Spine Thickness at Heel: 2.4mm
  • Blade Height at Heel: 50.2mm
  • Photos by Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-bunka-165mm-204.png&&&5&&&||&&&||&&&@@@ katayama&&&KY-104&&&Katayama VG10 Gyuto 210mm &&&The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss Saji san in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. We are his first international customer for his knives. This knife uses VG-10 stainless steel with beautiful damascus cladding.

  • Blacksmith: Katayama San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • HRC 61
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 6.3oz / 180g
  • Blade Length: 216mm
  • Overall Length: 360mm
  • Spine Thickness at Heel: 2.7mm
  • Blade Height at Heel: 53mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-210mm-82.png&&&5&&&||&&&||&&&|kika21gy|@@@ katayamasg2&&&KY-105&&&Katayama VG10 Gyuto 240mm&&&The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss Saji san in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. These beauties feature beautiful Damascus cladding and nice octagonal handles with hand-engraved kanji on the blades.

  • Maker: Katayama san
  • Location: Echizen Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG10 Stainless Steel
  • HRC: 61
  • Edge Grind: Even
  • Cladding: Suminagashi, Stainless
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 6.8oz / 194g
  • Blade Length: 244mm
  • Overall Length: 392mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 54mm

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-240mm-93.png&&&0&&&||&&&||&&&||@@@ katayama1&&&KY-103&&&Katayama VG10 Nakiri 160mm&&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.

  • Blacksmith: Katayama San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • HRC: 61
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 5.4oz / 150g
  • Blade Length: 161mm
  • Overall Length: 301mm
  • Spine Thickness at Heel: 2.6mm
  • Blade Height at Heel: 50.0mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-nakiri-160mm-153.png&&&0&&&||&&&||&&&@@@ kavgpe13&&&KY-100&&&Katayama VG10 Petty 135mm&&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.

  • Blacksmith: Katayama San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • HRC: 61
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 2.6oz (70g)
  • Blade Length: 138mm
  • Overall Length: 265mm
  • Spine Thickness at Heel: 2.2mm
  • Blade Height at Heel: 32.9mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-petty-135mm-126.png&&&0&&&||&&&||&&&@@@ kavgsa16&&&KY-101&&&Katayama VG10 Santoku 165mm&&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.

  • Blacksmith: Katayama San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • HRC: 61
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 5.0oz / 140g
  • Blade Length: 168mm
  • Overall Length: 309mm
  • Spine Thickness at Heel: 2.6mm
  • Blade Height at Heel: 50.4mm

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-santoku-165mm-153.png&&&0&&&||&&&||&&&@@@ kavgsu24&&&KY-106&&&Katayama VG10 Sujihiki 240mm &&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.

  • Blacksmith: Katayama San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 5.2oz / 145g
  • Blade Length: 245mm
  • Overall Length: 393mm
  • Spine Thickness at Heel: 2.5mm
  • Blade Height at Heel: 41.4mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-sujihiki-240mm-153.png&&&0&&&||&&&||&&&@@@ kavgsu27&&&KY-107&&&Katayama VG10 Sujihiki 270mm&&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.

  • Blacksmith: Katayama San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Grind: 50/50
  • Edge Steel: VG10
  • Cladding: Stainless Damascus
  • Handle: Kiyaki Octagonal
  • Ferrule: Walnut
  • Weight: 5.4oz / 150g
  • Blade Length: 276mm
  • Overall Length: 424mm
  • Spine Thickness at Heel: 2.4mm
  • Blade Height at Heel: 41.6mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-sujihiki-270mm-126.png&&&0&&&||&&&||&&&@@@ kaasgy18&&&D-504&&&Kato Aogami Super Gyuto 180mm&&&Kanehiro Uchi Hamono was founded by Mr. Kintaro Kato in 1928. The company is based in one of the four famed Japanese knife making meccas, Takefu Village in Echizen. The Kanehiro Company then moved into the hands of famed blacksmith Yoshimi Kato.

    The Kanehiro AS Gyuto 180mm is a fine knife made from one of our most popular steels, Aogami Super. AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is then clad with soft stainless alloy. This lamination adds strength and protects the knife from reacting with acids or moisture. You still need to take care of the exposed edge and spine. The cladding is given a nashiji (pear skin) finish.

    This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and dare we say it...more fun! Most vegetables or proteins can be processed with a blade this size. The knife is coupled to a traditional maple octagonal handle with a walnut wood ferrule.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Aogami Super
  • Cladding: Stainless Steel
  • Engraving: Laser Engraved
  • Handle: Maple Octagonal
  • Ferrule: Walnut Wood
  • Edge Length: 179mm
  • Weight: 4.8 ounces / 136g
  • Blade Height: 43mm
  • Edge Grind: Even
  • Thickness at Base: 3.2mm
  • Thickness at Middle: 2.5mm

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-180mm-61.png&&&0&&&||&&&||&&&@@@ kaasbu161&&&D-510&&&Kato AS Bunka 165mm&&&Bunka knives are gaining in popularity. Their compact length, tall height, and reverse tanto-style tips make them perfect all-arounders in many home and professional kitchens. They are fun to use for many styles of cutting and chopping, and the pointed delicate tips make them great for fine detail work like garnish prep. These knives are tight, fast, and dexterous in use. Plus they look so cool!

    The Kanehiro AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his father and small crew. They are made with a core of Aogami Super steel which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.

    Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely hand made.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even See Choil Shot
  • Weight: 4.4 ounces
  • Blade Length: 165 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 2.8 mm
  • Blade Height: 47.1 mm

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-bunka-165mm-110.png&&&5&&&||&&&||&&&@@@ kawa21&&&D-505&&&Kato AS Gyuto 210mm&&&The Kanehiro AS combines the legendary edge-taking and edge-holding properties of a Hitachi Aogami Super carbon steel core with the easy maintenance of stainless steel cladding. The knife is masterfully handcrafted by Takefu village master blacksmith Yoshimi Kato with an attractive nashiji finish. The Kanehiro AS line is a favorite among culinary professionals for its tireless performance in high-volume applications. As this is a handmade knife, dimensions can vary. The knife comes with a keyaki wood, octagonal handle with a dark brown pakkawood ferrule.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even See Choil Shot
  • Weight: 5.8 ounces
  • Blade Length: 215 mm
  • Overall Length: 355 mm
  • Thickness at Heel: 3.6 mm
  • Blade Height: 47.1 mm

    &&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-210mm-200.png&&&5&&&||&&&||&&&@@@ kaasgy270&&&D-506KY&&&Kato AS Gyuto 240mm&&&This is a new version of an old favorite with several small changes. First, Kato-San is using a curved choil on the knife. Also, the engraving is now laser etched. Also, the handle was updated to a nice maple octagonal with improved finish. When the Kanehiro AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today enthusiasts and pros are more spoiled for choice in knives with this construction but the Kanehiro remains a favorite. The Kanehiro has earned a reputation for outstanding performance in high volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even See Choil Shot
  • Weight: 6.6 ounces
  • Blade Length: 242 mm
  • Overall Length: 393 mm
  • Thickness at Heel: 3.2 mm
  • Blade Height: 52 mm

    &&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-240mm-73.png&&&5&&&||&&&||&&&@@@ kawa16&&&D-502&&&Kato AS Nakiri 165mm&&&The nakiri is a knife designed for cutting vegetables. Performing well in this task demands extraordinary craftsmanship in the grind of the knife and a high quality steel capable of taking an excellent edge. The Kanehiro AS lineup is known for excellence in both these categories with outstanding craftsmanship by master blacksmith Yoshimi Kato and the extraordinary performance of the Aogami Super carbon steel core. For added convenience, the knife is clad in low maintenance stainless steel finished in an attractive nashiji (pear skinned) surface.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even See Choil Shot
  • Weight: 5.2 ounces
  • Blade Length: 165 mm
  • Thickness at Heel: 3.6 mm
  • Blade Height: 53.4 mm

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-nakiri-165mm-140.png&&&5&&&||&&&||&&&@@@ kawa15&&&D-501&&&Kato AS Petty 150mm&&&Few knives can deliver both the characterful, hand crafted aesthetics and high performance of this Kanehiro AS 150mm petty. The knife is handmade by master blacksmith Hiroshi Kato and is finished with a rustic nashiji surface. The cladding steel is low maintenance stainless steel. A high performance grind and the keen edge taking and durable edge holding of Hitachi Aogami Super steel make this knife a pleasure to use. Please note that as a handcrafted knife, each knife will vary somewhat in dimension. Additionally, Aogami Super steel is a carbon steel and will patina with normal use.

  • Blacksmith: Kato San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AS
  • Cladding: Stainless
  • Finish: Nashiji
  • Handle: Kyaki Wood Octagonal
  • Ferrule: Brown Pakkawood
  • Weight: 2.3 oz (66 g)
  • Blade Length: 150 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 29.8 mm
  • Edge Grind: Even&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-petty-150mm-104.png&&&4.5&&&||&&&||&&&@@@ kasa16&&&D-503&&&Kato AS Santoku 165mm&&&This knife exhibits the refined, rustic, handcrafted aesthetics the Kanehiro AS lineup is known for in the handy package of a 165mm santoku. Along with the Kanehiro AS beauty comes a high performance grind and the outstanding performance of Hitachi’s Aogami Super steel in the core. While Aogami Super steel is a carbon steel and will patina with use, maintenance is easy thanks to the stainless steel cladding on this knife. Since these knives are made by hand, dimensions may vary between any two examples.

  • Blacksmith: Yoshimi Kato
  • Location: Takefu Village, Echizen Japan
  • Construction: San Mai Hammer Forged
  • Edge Steel: AS
  • HRC: 62
  • Edge Grind: Even See Choil Shot
  • Weight: 5.0 ounces
  • Blade Length: 170 mm
  • Overall Length: 305 mm
  • Spine Thickness at Base: 3.9 mm
  • Blade Height: 45.9 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-santoku-165mm-112.png&&&5&&&||&&&||&&&@@@ kasu271&&&D-507&&&Kato AS Sujihiki 270mm&&&The Kanehiro AS lineup has garnered acclaim among enthusiasts and culinary professionals for its high-quality craftsmanship and outstanding performance. The Aogami Super carbon steel core, in particular, will delight in this 270mm sujihiki’s role as a slicer. Aogami Super is renowned for its ability to take extremely keen edges at highly acute bevel angles and hold those edges for long prep sessions making this knife perfect for optimizing the edge for your needs. Like all handcrafted knives, individual knives will vary dimensionally.

  • Blacksmith: Kato San
  • Location: Echizen Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: AS
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge Grind: See Choil Shot (More or less even)
  • Engraving: Laser
  • Weight: 6.4 ounces
  • Thickness at Heel: 3.5 mm
  • Blade Height: 39.5 mm
  • Edge Length: 269mm
  • Handle: Cherry Octagonal
  • The Handle in the photos is current

    &&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-sujihiki-270mm-93.png&&&5&&&||&&&||&&&@@@ kagibu16&&&D-708KY&&&Kato Ginsan Bunka 165mm&&&Kanehiro Uchi Hamono, founded in 1928 in Takefu Village, Echizen, Japan, is a renowned knife-making company. Originally led by Kanehiro himself, it later came under the stewardship of the esteemed blacksmith Hiroshi Kato, holder of the Certification of the Traditional Craftsmen. Recently, Yoshimi Kato, son of Hiroshi Kato, has taken over the reins of the Kanehiro Knife Company.

    One of our favorite choices is the Ginsan steel due to its exceptional balance of sharpness and durability. This steel is easy to use and maintain, providing a pleasant cutting experience. The blade features a G-3 core, enveloped by a softer stainless steel cladding with an attractive nashiji (pear skin) finish. Unlike high carbon steel blades, this knife requires less rigorous cleaning and drying.

    The bunka blade showcases a purposeful design with a reverse tanto-style tip and a short, tall profile. It has gained popularity for its versatile capabilities, excelling in cutting, slicing, and chopping tasks.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Maple Octagonal
  • Ferrule: Brown Pakka Wood
  • Engraving: Laser Engraved
  • Edge: Even Grind (See Choil Shot)
  • Weight: 4.6 ounces / 136g
  • Thickness at Heel: 3 mm
  • Blade Height: 46.7 mm
  • Edge Length: 169mm
  • The photo is the knife style you will get.

    &&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-bunka-165mm-114.png&&&5&&&||&&&||&&&@@@ kagigy21&&&D-705KY&&&Kato Ginsan Gyuto 210mm&&&Few knives have as strong a reputation for craftsmanship, aesthetic beauty, and performance as those produced by master blacksmith Hiroshi Kato under his Kanehiro brand. This 210mm gyuto from his Ginsan line offers the convenience of all stainless, san mai construction featuring Hitachi’s Ginsan steel at the edge and a soft stainless steel cladding. Also, the engraving is now laser etched. The knife is finished in a rustic but elegant nashiji (pear skin) surface with a lovely cherry wood ho octagonal handle. Please note that dimensions will vary between knives as this is a handmade item.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Maple Octagonal
  • Ferrule: Black Pakka Wood
  • Edge:Grind: Double Bevel (See Choil Shot)
  • Weight: 5.2 oz (148 g)
  • Edge Length: 214 mm
  • Total Length: 353 mm
  • Spine Thickness at Heel: 3.4 mm
  • Blade Height: 45.5 mm

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-210mm-113.png&&&5&&&||&&&||&&&||@@@ kagigy24&&&D-706KY&&&Kato Ginsan Gyuto 240mm&&&Kanehiro knives offer the characterful aesthetic and masterful craftsmanship that makes Japanese handmade cutlery the envy of the world. This 240mm gyuto, made in Takefu village by master blacksmith Hiroshi Kato, features an all stainless steel construction with a Hitachi Ginsan steel core and a soft stainless steel cladding. Also, the engraving is now laser etched. The knife is finished in an attractive nashiji (pear skin) style. Since this knife is handcrafted, dimensions may vary from those listed.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Takefu Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Ginsan
  • Cladding: Stainless
  • Finish: Nashiji
  • Weight: 6.6 ounces
  • Thickness at Heel: 3 mm
  • Blade Height: 52.5 mm
  • Handle: Maple Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-240mm-79.png&&&5&&&||&&&||&&&||@@@ kagina16&&&D-702KY&&&Kato Ginsan Nakiri 165mm&&&The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.

    The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.

    Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from cherry wood and pakka wood finishes off this great package.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Maple Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Edge: Even Grind (See Choil Shot)
  • Weight: 5.1 oz (144 g)
  • Edge Length: 157 mm
  • Total Length: 305 mm
  • Spine Thickness at Heel: 3.2 mm
  • Blade Height: 50.3 mm

    &&&&&&209.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-nakiri-165mm-109.png&&&5&&&||&&&||&&&||@@@ kagipe15&&&D-701KY&&&Kato Ginsan Petty 150mm&&&Kanehiro Ginsan knives are very well made and easy to maintain kitchen utensils. They are forged by Yoshimi Kato, son of Hiroshi Kato, from the family shop in the famed Takefu Village. This is one of the main centers of knife making in Japan and is home to some of the world’s most renowned and popular blacksmith shops.

    Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. He heat treats the alloy to an HRC rating of 62. G3 steel is well known for its excellent edge properties. The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish.

    This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and dare we say it...more fun! Most vegetables or proteins can be processed with a blade this size. The knife is coupled to a traditional cherry octagonal handle with a black pakka wood ferrule.

  • Blacksmith: Kato San
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Length: 144mm
  • Height: 28mm
  • Spine Thickness: 2.9mm
  • Weight: 2.9oz / 80g
  • Handle: Maple Wood Octagonal
  • Ferrule: Walnut
  • Steel: Ginsan
  • Cladding: Nashiji stainless
  • Edge: 50/50

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-petty-150mm-60.png&&&0&&&||&&&||&&&||@@@ kagisa16&&&D-703KY&&&Kato Ginsan Santoku 170mm&&&Blacksmith Yoshimi Kato fashions this blade out of Ginsan steel. It is also known as Silver 3 steel, Ginsanko or Gin3. Ginsanko is a stainless steel made by Hitachi Metals. It is a fine grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening of a classic carbon steel. Ginsan steel is an excellent stainless steel for forging and, in the hands of a skilled smith like Kato-san, it is a very similar alloy to white steel in terms of edge formation and sharpness.

    The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish which adds to the aesthetic appeal while aiding with food release.

    The santoku knife is a really efficient all-around kitchen blade. It has an agile feel which, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.

  • Brand: Kanehiro
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Ginsan (G-3)
  • Cladding: Stainless Nashiji
  • Handle: Maple Octagonal
  • Ferrule: Black Pakka Wood
  • Edge: Even Grind (See Choil Shot)
  • Edge Length: 170mm
  • Height: 48mm
  • Weight: 4.2oz

    &&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-santoku-170mm-112.png&&&5&&&||&&&||&&&||@@@ kagisu27&&&D-707KY&&&Kato Ginsan Sujihiki 270mm&&&Sujihiki knives are two-sided slicers, as opposed to the similarly shaped single-sided yanagibas. As such they are far easier to use and sharpen. Even so, they still perform the similar task of slicing proteins in one single drawn action with ease and control. At 270mm this is a medium sized example of the breed, so it is perfect for home chefs or pros working in tight spaces.

    This lovely example of a slicer is made from Ginsan stainless steel. This is Hitachi’s special stainless steel which, in the hands of a good blacksmith, can offer similar sharpness and edge retention to carbon steel. Ginsan is also known as Silver 3 or Ginsanko and it is the favored stainless steel for use in making Japanese traditional style single bevel knives. It is rare that such blades are made from any stainless steel and this shows how similar Ginsan can be to a high carbon alloy in many regards.

    The inner core steel is wrapped in a stainless steel cladding that is given a very attractive pear skin finish. This finish is called nashiji in Japanese and it adds a great look to the blade while aiding with food release. A fine cherry wood octagonal handle with a black pakka wood ferrule are perfectly suited to this classic-looking blade, giving a good balance in hand and a secure feel in use.

  • Weight: 5.9 oz (168 g)
  • Edge Length: 268 mm
  • Total Length: 417 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 40.0 mm&&&&&&289&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-sujihiki-270mm-122.png&&&5&&&||&&&||&&&||@@@ mayukobu13&&&KatoNashijiNakiri&&&Kato Nashiji Damascus 165mm&&&Save $25 on this new knife that has a couple of pock marks on the nashiji finish. The knife is perfectly fine to use and is brand new in the original box.&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-damascus-165mm-second-19.png&&&5&&&||&&&||&&&@@@ kanasubu15&&&KatoNashiji-Bunka&&&Kato Nashiji Suminagashi Bunka 170mm&&&The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.

    Yoshimi Kato is an experienced knife maker who has taken over his father's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful damascus or suminagashi pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.

    Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 4.7 oz (134 g)
  • Blade Length: 170 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 47.6 mm
  • Handle is updated--trust the photos

    &&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-bunka-170mm-93.png&&&5&&&||&&&||&&&@@@ kavgnagy18&&&KatoNashiji-Gyuto180&&&Kato Nashiji Suminagashi Gyuto 180mm&&&Yoshimi Kato is the son of Hiroshi Kato and has worked for his father for many years. He recently took over the business and is making quality knives for us, just as his father did. He works at Takefu Knife Village cooperative, home of some of the world’s greatest blade makers.

    This is about the smallest size that the gyuto style knife is made. At just 180mm, it is 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 those many tasks.

    The knife is made from VG10, a very popular stainless steel among some of the top knife making powerhouses like Shun and Myabi. The inner core of VG-10 has an outer layer of a damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish.

    A traditional rosewood and pakka wood handle is a perfect match for the blade in terms of form and function. It’s a great looker and a wonderful all-around performer.

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 4.6 ounces
  • Blade Length: 178 mm
  • Total Length: 325 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 42.9 mm

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-180mm-117.png&&&5&&&||&&&||&&&||@@@ kanasugy21&&&KatoNashiji-Gyuto210&&&Kato Nashiji Suminagashi Gyuto 210mm&&&Yoshimi Kato is the son of Hiroshi Kato and has worked for his father for many years. He recently took over the business and is making quality knives for several brands, just as his father did. He works at Takefu Knife Village cooperative, home of some of the world’s greatest blade makers.

    The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it’s good for pushers and rockers. The blade height is about 47mm which is on the short for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.

    The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture.

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 6.3 oz (178 g)
  • Edge Length: 215 mm
  • Total Length: 356 mm
  • Spine Thickness at Base: 3.3 mm
  • Blade Height: 47.1 mm

    &&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-210mm-194.png&&&5&&&||&&&||&&&||@@@ kanasugy24&&&KatoNashiji-Gyuto240&&&Kato Nashiji Suminagashi Gyuto 240mm&&&The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.

    Yoshimi Kato recently took over his father’s business and like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He makes a number of different knives various brand names including Kanehiro and Masakage. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.

    A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It’s a great looker, and a great performer!

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Laser Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 6.4 oz (182 g)
  • Edge Length: 244 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height: 51.8 mm

    &&&&&&259.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-240mm-233.png&&&5&&&||&&&||&&&||@@@ kanasuvggy27&&&KatoNashiji-Gyuto270&&&Kato Nashiji Suminagashi Gyuto 270mm&&&Yoshimi Kato worked for his illustrious father, Hiroshi Kato, for many years before taking over the family business. He is certainly one busy blacksmith, making knives for several leading brands including Masakage and Kanehiro. This line bears his famous name and, as with all of his knives, we are very impressed with the quality of grinds, fit and finish, and overall aesthetic appeal.

    This line is made from the popular stainless steel called VG-10, which is known for its great edge-taking and edge-holding characteristics. VG-10 is also known as V-Gold 10 and is a stainless steel with a high carbon content of 1%, plus trace elements that include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a damascus stainless steel. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish.

    Many chefs like the added length and height that 270mm knives bring to the table. This example boasts a really nice 55mm height coupled with a full 270mm edge length. The added ease of maintenance from the VG-10 and stainless cladding makes this a perfect knife for a large busy kitchen environment.

  • Blacksmith: Yoshimi Kato
  • Line: Nashiji Suminagashi
  • Construction: San Mai, Hammer Forged
  • Edge Steel: VG-10 Stainless
  • Cladding: Nashiji Stainless and Damascus
  • Type: Gyuto
  • Weight: 8.0oz (228g)
  • Blade Length: 271 mm
  • Total Length: 423 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 56 mm
  • Edge Grind: 50/50
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-270mm-78.png&&&0&&&||&&&||&&&||@@@ kavgnakobu13&&&KatoNashiji-KoBunka&&&Kato Nashiji Suminagashi Ko-Bunka 135mm&&&There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

    Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands including Masakage and Kanehiro. This line is a new addition to his canon and we are very impressed with their quality of grinds, fit and finish, and overall aesthetic appeal. They are made from the ever popular stainless steel called VG-10, which is known for its great edge taking and holding characteristics.

    VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great-looking nashiji (pear skin) finish. It is coupled to a very good-looking walnut octagonal handle with a pakka wood ferrule.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen, Japan
  • Factory: Takefu Village
  • Edge Steel: VG10
  • Cladding: Stainless Damascus
  • Edge: Even 50/50
  • Weight: 2.6 oz (74 g)
  • Edge Length: 129 mm
  • Total Length: 257 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 33.2 mm

    &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-ko-bunka-135mm-177.png&&&5&&&||&&&||&&&@@@ kavgnana17&&&KatoNashiji-Nakiri&&&Kato Nashiji Suminagashi Nakiri 160mm&&&Nakiri knives have become very popular in the USA with both professional and home chefs. They are employed almost exclusively for cutting vegetables. The classic oblong shape is the main feature of the knife, as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.

    Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel which has been hammer forged to create a lovely damascus or suminagashi pattern. The damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.

    We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen Japan
  • Construction: San Mai
  • Edge Steel: VG10 Stainless
  • Weight: 5.7 oz (164 g)
  • Blade Length: 160 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 2.8 mm
  • Blade Height: 51.3 mm
  • Handle: Walnut Octagonal (new--trust the photos)
  • Ferrule: Black Pakkawood

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-nakiri-160mm-161.png&&&5&&&||&&&||&&&||@@@ kavgnape12&&&KatoNashiji-Petty120&&&Kato Nashiji 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.

    This lovely little Nashiji Suminagashi Petty is made from a popular stainless steel known as VG-10. It is favored by some of the giants in the Japanese knife industry including Shun and Miyabi. The reasons for this favor are many, and they include good edge retention as well as very high wear and corrosion-resistant characteristics. The steel is used as the inner core of this san-mai sandwich. The outer layer is a softer stainless steel which is hammer-forged to create a lovely damascus or suminagashi pattern. The damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.

    This is a very short blade with big aspirations as a versatile cutting tool around the kitchen. Handheld processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. Fun and functional. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen Japan
  • Factory: Takefu Village
  • Edge Steel: VG10
  • Cladding: Stainless Damascus
  • Edge: Even 50/50
  • Weight: 2.2 ounces
  • Blade Length: 121 mm
  • Total Length: 248 mm
  • Spine Thickness at Base: 2.8 mm
  • Blade Height: 29.8 mm
  • New Handles with Walnut and Buffalo Horn (Trust Photos)

    &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-120mm-189.png&&&0&&&||&&&||&&&||@@@ kanasupe15&&&KatoNashiji-Petty150&&&Kato Nashiji Suminagashi Petty 150mm&&&Yoshimi Kato is the son of famed blacksmith Hiroshi Kato. He worked for his father for many years before taking over the family business a few years ago. Like his father, he continues to make knives for several leading brands including Masakage and Kanehiro working from the Takefu Knife Village cooperative.

    The Kato Nashiji line of blades bears the proud name of his family and lives up to the reputation that they deservedly have for making great handmade kitchen cutlery. They are constructed using a san-mai combination of VG-10 and a stainless damascus outer cladding. The VG-10 hagane is hardened to 61 HRC and, together with the stainless jigane, makes for a knife with very rugged characteristics which is also very easy to care for.

    This is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 30mm. It features a really nicely radiused choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade. The blade is beautifully presented with the multi-layer damascus showing on the lower road and transforming into the upper portion which features a nashiji finish and some lovely hand engraved kanji.

    Like all of the knives in this collection, the Kato Nashiji Suminagashi Petty 150mm represents a fine combination of artisanal quality and great looks at a very competitive price.

  • Brand: Kato Nashiji Suminagashi
  • Blacksmith: Yoshimi Kato
  • Location: Echizen Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 2.8 ounces
  • Blade Length: 146 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 29.8 mm

    &&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-150mm-136.png&&&5&&&||&&&||&&&||@@@ kanasusa16&&&KatoNashiji-Santoku&&&Kato Nashiji Suminagashi Santoku 165mm&&&Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.

    He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.

    The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut octagonal handle with buffalo horn ferrule completes this very attractive package.

  • Blacksmith: Yoshimi Kato
  • Location: Echizen Japan
  • Construction: San Mai
  • Method: Hammer Forged
  • Core Edge Steel: VG-10
  • Cladding: Nashiji/Damascus Stainless
  • HRC: 61
  • Engraving: Hand Engraved
  • Edge Grind: Even (See Choil Shot)
  • Handle: Walnut Octagonal
  • Ferrule: Black Buffalo Horn
  • Weight: 4.5 ozs/ 130g
  • Blade Length: 171 mm
  • Total Length: 311 mm
  • Spine Thickness at Heel: 3.0 mm
  • Blade Height at Heel: 46.1 mm
  • New Handles, Trust Photos

    &&&&&&175.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-236.png&&&0&&&||&&&||&&&||@@@ kavgnasu27&&&KatoNashiji-Suji270&&&Kato Nashiji Suminagashi Sujihiki 270mm&&&Sujihikis are Japanese carving knives with a double bevel (as opposed to a yanagiba, which is a single bevel blade). The name is derived from the Japanese words suji, which means tendon, and biki, which means pull. It is a perfect implement for draw-slicing cooked proteins and soft foods like terrines and pates. The thin narrow blade allows the user to make a cut in one action thus disturbing the food as little as possible.

    The Kato Nashiji Suminagashi is a line of fine cutlery that bears the proud name of the famous knife making family. It is another example of why they have their enviable reputation for making great handmade kitchen cutlery. The Nashiji Suminagashi blades are made using a san mai construct of VG-10 and a stainless damascus outer cladding. The VG-10 hagane is hardened to 61 HRC and together with the stainless jigane, makes for a knife with very rugged characteristics which is also very easy to care for.

    The lovely looking blade is attached to a traditional octagonal rosewood handle with a black pakka wood ferrule. This is superior looking and performing sujihiki is made by one of the great blacksmith houses. And at this really competitive price, it is easy to recommend.

  • Weight: 6.2 ounces
  • Blade Length: 270 mm
  • Total Length: 427 mm
  • Spine Thickness at Base: 3.1 mm
  • Blade Height: 40.4 mm

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-sujihiki-270mm-137.png&&&0&&&||&&&||&&&||@@@ kielcagy21&&&KEC-G210&&&Kikuichi Elite Carbon Gyuto 210mm&&&The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi has been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light in the hand. The finely finished black pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and 2 rivets.

    210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant but it will discolor if not dried carefully between uses.

  • Weight: 5.6 oz (160 g)
  • Edge Length: 215 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47.0 mm

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-210mm-215.png&&&5&&&||&&&||&&&||@@@ kielcagy24&&&KEC-G240&&&Kikuichi Elite Carbon Gyuto 240mm&&&240mm Gyutos are among the most popular knives we sell. They are a larger blade that can handle almost any cutting or chopping jobs around the kitchen. The Kikuichi Elite Carbon is a great example of the breed. It boasts a mono steel construction of SK-5 carbon steel which has the ability to take an extremely sharp edge.

    The alloy is hardened to 59 HRC. Edge retention and maintenance are strong points of this type of steel. The knife is quite light at 218g or 7.7 ounces. It has a lovely thin grind which ends in a fine distal taper towards the tip. The profile is about average for a 240mm gyuto with a nicely curved shape to the edge. This makes it perfect for users who like rocking style cutting as well as push/pull styles. It comes with a symmetrical bevel.

    The very thin blade makes for a fast and light knife which is enhanced by the nicely finished pakka wood handle. These knives are quite reactive so please take care to keep them very dry between uses. After a while, a patina will form which will aid in the daily maintenance and rust resistance.

  • Brand: Kikuichi
  • Location: Sakai, Japan
  • Construction: Laser Cut, Mono Steel
  • Steel: Carbon Steel (Reactive)
  • HRC: 59-60
  • Handle: Black Pakka Wood
  • Edge Grind: Even
  • Weight: 7.7 oz (218 g)
  • Edge Length: 243 mm
  • Total Length: 375 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 52.2 mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-240mm-210.png&&&5&&&||&&&||&&&||@@@ kielcagy27&&&KEC-G270&&&Kikuichi Elite Carbon Gyuto 270mm&&&Handcrafted with centuries-old swordsmith precision by highly skilled Japanese artisans, the Elite Carbon 270mm Gyuto accommodates left- and right-handed users. Softer carbon SK-5 steel is a feature you will love at home or at work for its ease of use in slicing meats, vegetables, and fruits of almost any type. The full-length edge from tip to heel is also easier to sharpen before or after every use. This is a large knife but it may well become your most used blade with its multipurpose capabilities.

    The black pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.

    Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without some care. Over time they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs but one that will also find pride of place in most professional or home kitchens where size and speed matter.

  • Weight: 9.6 oz (274 g)
  • Edge Length: 274 mm
  • Total Length: 410 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 56.5 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-270mm-241.png&&&5&&&||&&&||&&&@@@ kielcaha15&&&KEC-Hankotsu&&&Kikuichi Elite Carbon Hankotsu 150mm&&&The hankotsu is a boning knife that has a very different profile from a honesuki. This style of knife is used to bone hanging and larger cuts of meat as opposed to the honesuki, which is employed more for processing poultry. It is a very stout and tough blade that can take on some serious boning tasks. The blade is made from SK-4 soft carbon steel which takes a really sharp edge. Returning the blade to its sharp condition is also an easy task with this steel. It has a very asymmetrical grind, almost flat on one side and quite curved on the other. So strictly speaking is better for right-handed users. But as this is a short boning knife steerage should not be an issue for left-handers.

    The blade is coupled to a nicely finished black pakka wood handle attached with three rivets and a steel bolster. It is balanced to the rear of the bolster. Remember that this is a reactive steel so the knife must be kept very dry between uses. A nice patina will develop, however, which will aid in the general maintenance of the blade.

  • Weight: 5.4 oz (154 g)
  • Edge Length: 148 mm
  • Total Length: 270 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 27.4 mm

    &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-hankotsu-150mm-142.png&&&5&&&||&&&||&&&@@@ kielcaho15&&&KEC-Honesuki&&&Kikuichi Elite Carbon Honesuki 150mm&&&Made with a mono-steel construction of SK-4 carbon steel, the Kikuichi Elite Carbon Honesuki is a well-made boning knife that can also be used for many other cutting tasks around the kitchen. It is a thin knife by normal honesuki standards and has an asymmetrical single bevel blade biased for right-handed users. The nicely shaped tip allows for easy entry into tight places like chicken carcasses and meat ribs. SK-4 steel is a soft carbon alloy that takes a very sharp edge. It is also a fairly easy steel to sharpen. The steel is hardened to 59-60 HRC. However, you must take extra care to keep the blade clean and dry between uses as it will rust if not given this attention.

    The knife has a well-finished pakka wood handle with a metal bolster and 3 rivets. The handle gives this honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.

  • Weight: 5.6 oz (158 g)
  • Edge Length: 155 mm
  • Total Length: 275 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 40.6 mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-honesuki-150mm-238.png&&&0&&&||&&&||&&&@@@ kielcape12&&&KEC-P120&&&Kikuichi Elite Carbon Petty 120mm&&&The Kikuichi Elite carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.

    It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from a solid carbon steel, you must take extra care to keep the blade clean and dry between uses as it will rust if not given this attention. After a bit of time a patina will develop which will reduce the chances of corrosion and thus the required maintenance.

    A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.

    Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.

  • Weight: 2.7 oz (78 g)
  • Edge Length: 125 mm
  • Total Length: 238 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 28.0 mm

    &&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-120mm-186.png&&&0&&&||&&&||&&&@@@ kielca15peut&&&KEC-P150&&&Kikuichi Elite Carbon Petty 150mm&&&Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years.

    The Kikuichi Elite Carbon Steel Petty knife is made of SK-4 soft high carbon steel in a mono-steel construction. This results in a blade that takes a really great edge and sharpens with relative ease. Of course, the steel is quite reactive so you do need to take care of keeping the knife dry and clean. Eventually a patina will form which will aid in this endeavor.

    It is quite a light knife overall and the black pakka wood handle gives it a nice balance and look. 150mm petty knives are a perfect choice for most small- to medium-sized cutting and slicing jobs, especially where space is at a premium. The blade has a very nice thin grind.

  • Maker: Kikuichi
  • Location: Sakai, Japan
  • Construction: Mono Steel, Stamped
  • Steel Type: Swedish Carbon Steel
  • Weight: 2.9 oz (84 g)
  • Edge Length: 155 mm
  • Total Length: 268 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 29.4 mm

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-150mm-126.png&&&4.5&&&||&&&||&&&@@@ kielcasu24&&&KEC-S240&&&Kikuichi Elite Carbon Sujihiki 240mm&&&Sujihikis are often regarded as a western variation on a classic yanagiba blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid with this corrosion resistance over time.

    The 9.75 inch blade is attached to a nicely finished pakka wood handle with 3 rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.

  • Steel: SK5 Carbon Steel
  • Handle: Pakka Wood
  • Weight: 6.0 oz (172 g)
  • Edge Length: 251 mm
  • Total Length: 374 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 36.8 mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-240mm-240.png&&&0&&&||&&&||&&&@@@ kielcasu27&&&KEC-S270&&&Kikuichi Elite Carbon Sujihiki 270mm&&&The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.

    This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced out by the black pakka wood western-style handle.

  • Weight 6.1 oz (174 g)
  • Edge Length: 273 mm
  • Total Length: 395 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 40.1 mm

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-270mm-238.png&&&4.5&&&||&&&||&&&@@@ kiswwadagy21&&&KSW-G210&&&Kikuichi Swedish Warikomi Damascus Gyuto 210mm&&&Kikuichi Swedish Warikomi Damascus. This is our most popular style of knife, the 210mm gyuto. It can be used in almost every situation in a kitchen! It is small enough for some detailed work, but large enough to tackle almost anything you throw at it.

    This knife is made with multiple layers of nickel and stainless AEB-L steel, which creates a beautiful damascus pattern, as well as a super strong base that takes a super sharp edge.

    These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.

  • Weight: 4.2 oz (120 g)
  • Edge Length: 216 mm
  • Total Length: 350 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 46.1 mm

    &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-274.png&&&5&&&||&&&||&&&|kika21gy|@@@ kiswwadagy24&&&KSW-G240&&&Kikuichi Swedish Warikomi Damascus Gyuto 240mm&&&Handmade in Sakai, the Kikuichi Swedish Warikomi knives are examples of excellent fit and finish. The Damascus finish is created by folding layers of nickel with AEB-L stainless steel, 45 layers in all. It is then heat treated to HRC 60. Add an octagonal rosewood handle and you have a gorgeous piece of art. This is the 240mm gyuto, a large multi use knife for any kitchen.

  • Weight: 5.1 oz (146 g)
  • Edge Length: 246 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 49.9 mm

    &&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-240mm-240.png&&&4.5&&&||&&&||&&&||@@@ kiwana17&&&KSW-N175&&&Kikuichi Swedish Warikomi Damascus Nakiri 175mm&&&The Kikuichi knife company has been producing high quality kitchen knives for the professional market for over 100 years. In fact the original company dates back 700 years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.

    We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of a damascus stainless steel. This not only adds to the beauty of the knife but it also makes maintenance so much easier.

    This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape.

  • Brand: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Damascus
  • Edge Steel: AEB-L
  • HRC: 60
  • Weight: 4.3 oz (122 g)
  • Edge Length: 160 mm
  • Total Length: 302 mm
  • Spine Thickness at Base: 1.6 mm
  • Blade Height: 44.7 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-nakiri-175mm-93.png&&&5&&&||&&&||&&&@@@ kiswwadape15&&&KSW-P150&&&Kikuichi Swedish Warikomi Damascus Petty 150mm&&&Kikuichi Swedish Warikomi Damascus Petty 150mm. This series is made with 45 layers of nickel and stainless steel. The result is a beautiful Damascus knife that holds a super sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.

    These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.

  • Maker: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai
  • Edge Grind: Even 50/50
  • Cladding: Damascus
  • Finish: Mirror
  • Edge Steel: Swedish Stainless
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 2.2 oz (62 g)
  • Edge Length: 155 mm
  • Total Length: 273 mm
  • Spine Thickness at Base: 1.7 mm
  • Blade Height: 29.2 mm

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-petty-150mm-199.png&&&5&&&||&&&||&&&@@@ kiswwada&&&KSW-S180&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm. This is a beautiful Damascus knife that holds a really sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.

    Each side uses 22 layers of nickel steel and stainless steel which creates a beautiful multilayer pattern. These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.

  • Weight: 4.2 oz (118 g)
  • Edge Length: 186 mm
  • Total Length: 320 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 44.9 mm

    &&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-santoku-180mm-274.png&&&5&&&||&&&||&&&@@@ kiswwadasu24&&&KSW-S240&&&Kikuichi Swedish Warikomi Damascus Sujihiki 240mm&&&The Kikuichi Swedish Warikomi Damascus knives are made from a core of AEB-L stainless steel which has a cladding of 22 layers of nickel and stainless steel applied to both sides. AEB-L was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen.

    The phrase “beauty is only skin deep” does not apply to this great looking and performing sujihiki. At 240mm long it occupies the shorter end of the sujihiki scale, so it’s a perfect choice for users with limited board space. However, it is long enough for single-slice cuts to be performed on most ingredients. This is particularly important with fresh fish. Fewer slices equal less cellular damage and a cleaner looking cut. These also make great sushi knives for those not wanting the singular nature of the yanagiba blade. Of course, the double bevel means they are good for both left- and right-handed users.

    The picture is perfected with the addition of a beautifully crafted octagonal handle made from rosewood and black pakka wood.

  • Brand: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Damascus
  • Edge Steel: AEB-L
  • HRC: 60
  • Weight: 4.0 oz (114 g)
  • Edge Length: 247 mm
  • Total Length: 381 mm
  • Spine Thickness at Base: 1.6 mm
  • Blade Height: 37.1 mm

    &&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-sujihiki-240mm-186.png&&&4.5&&&||&&&||&&&@@@ kigoelsugy21&&&KWD-G210&&&Kikuichi Warikomi Damascus Gyuto 210mm&&&This Kikuichi Warikomi Damascus Gyuto or Western Style Chef Knife measures about 8.25" on the blade. These knives are made with a hard VG-10 stainless core, providing excellent edge retention. The Damascus exterior of the blade is hand-forged and provides stability, toughness, and beauty to the blade. In the final step, the blade is hand-hammered for a truly unique knife that will provide years of cutting pleasure.

  • Maker: Kikuichi
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Weight: 6.4 oz (182 g)
  • Edge Length: 209 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 48.6 mm
  • Photos by Gustavo Bermudez

    &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-210mm-262.png&&&5&&&||&&&||&&&||@@@ kigoelgy24&&&KWD-G240&&&Kikuichi Warikomi Damascus Gyuto 240mm&&&This Kikuichi Warkimon Damascus Gyuto measures just over 9 inches on the blade. The hard VG-10 stainless core of the blade lamination provides excellent edge retention. The hand-forged suminagashi (damascus) exterior of the steel sandwich provides stability, toughness, and beauty to the blade. The blade is hand-hammered to give it a rustic look and also help prevent food from sticking to the sides of the blade. Finally, sanitary composition scales are riveted to the full tang. The result is a masterpiece of Japanese kitchen cutlery.

  • Weight: 8.0 (228 g)
  • Edge Length: 235 mm
  • Total Length: 370 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 50.2 mm

    &&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-240mm-265.png&&&5&&&||&&&||&&&||@@@ kielwana17&&&KWD-N170&&&Kikuichi Warikomi Damascus Nakiri 170mm&&&This lovely nakiri is also a work horse. It features a blade cored with VG10 High Carbon steel that is then clad with stainless steel for superb stain resistance and rust protection. Then it is given the tsuchime, or hand-hammered, finish. The result is a masterpiece of Japanese kitchen cutlery.

  • Weight: 6.6 oz (186 g)
  • Edge Length: 165 mm
  • Total Length: 297 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 46.5 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-nakiri-170mm-252.png&&&5&&&||&&&||&&&@@@ kidapakn80&&&KWD-P80&&&Kikuichi Warikomi Damascus Paring 80mm&&&This paring knife from Kikuichi is part of the excellent Warikomi Damascus line. Made with VG10 High Carbon steel for strength and clad with stainless steel for edge retention and rust protection, this is a strong little knife that will last forever. It also is a beautiful knife, with a hand-hammered finish.

  • Weight: 2.4 oz (68 g)
  • Edge Length: 82 mm
  • Total Length: 196 mm
  • Spine Thickness at Base: 1.8 mm
  • Blade Height: 22.2 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-paring-80mm-106.png&&&5&&&||&&&||&&&@@@ kikuichi-elite-warikomi-damascus-tsuchime-santoku-knife&&&KWD-S180&&&Kikuichi Warikomi Damascus Santoku 180mm&&&This Kikuichi Warikomi Damascus Santoku Knife measures just under 7" on the blade. These knives are made with a hard VG-10 stainless core which provides excellent edge retention. The damascus exterior of the blade is hand-forged and provides stability, toughness, and beauty to the blade. In the final step, the blade is hand-hammered for a truly unique knife that will provide years of cutting pleasure.

  • Weight: 6.0 oz (170 g)
  • Edge Length: 170 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 47.1 mm

    &&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-santoku-180mm-194.png&&&0&&&||&&&||&&&@@@ kitshadasu24&&&KWD-S240&&&Kikuichi Warikomi Damascus Sujihiki 240mm&&&This sujihiki is going to be the star of any kitchen. It was made with a VG10 High Carbon Steel for strength and then clad with stainless steel for rust protection. Then it gets the tsuchime, or hand-hammered, finish for a lovely rustic look and ease of food separation. The sujihiki is generally used for the long, elegant slices of sashimi.

  • Weight: 6.2 oz (176 g)
  • Edge Length: 238 mm
  • Total Length: 366 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 37.1 mm

    &&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-sujihiki-240mm-257.png&&&0&&&||&&&||&&&@@@ kikuichi-damascus&&&KWD-P135&&&Kikuichi Warikomi Damascus Utility 135mm&&&This Kikuichi Damascus Elite Warikomi Utility Knife measures about 6" on the blade. The knives are made from hard VG-10 stainless core which provides excellent edge retention. The hand-forged suminagashi (damascus) exterior of the steel provides stability, toughness, and beauty to the blade. Finally, the blade is hand hammered to give it a rustic look and also help prevent food from sticking to the sides of the blade. Sanitary composition scales are riveted to the full tang. The result is a masterpiece of Japanese kitchen cutlery.

  • Weight: 3.0 oz (86 g)
  • Edge Length: 136 mm
  • Total Length: 247 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 29.2 mm

    &&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-utility-135mm-112.png&&&5&&&||&&&||&&&@@@ kibl2de16&&&SK-D165&&&Kikumori White #2 Deba 165mm&&&Sakai Kikumori Hamono is a well-established knife shop in Sakai that deals with traditional craftsmen in the area. They were founded in 1926. Sakai is the mecca of Japanese knife making and they are known for the best quality and traditional manufacturing techniques.

  • Company: Sakai Kikumori Hamono
  • Blacksmith: Tanaka san
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: White #2
  • Edge Grind: Single-bevel, right-handed
  • Engraving: Hand Engraved
  • Handle: Magnolia Oval
  • Weight: 9.2 oz (262 g)
  • Edge Length: 173 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 7.4 mm
  • Blade Height at Base: 50.1 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikumori-white-2-deba-165mm-47.png&&&0&&&||&&&||&&&@@@ kingcombostone&&&ST-04&&&King Combo Stone 800/6000&&&This is the perfect stone combo for new or occasional freehand sharpeners. It combines an 800-grit side for edge setting and sharpening and a 6000-grit side for final polishing and honing.

    The King Deluxe stones are made with aluminum oxide particles suspended in a clay matrix. This combination allows the user to feel the cutting effect and thus control the process with more precision. Using water as the lubricant, the cutting particles are constantly washed away and replaced with new sharp particles that efficiently continue the polishing or honing process.

    These stones are on the soft side of the scale and as such will require resurfacing as they will dish quite quickly. They need to be soaked in water for about 15 minutes prior to use.

    King stones have earned a worldwide reputation as one of the go-to waterstones and they are a natural choice for many first time practitioners of the freehand sharpening art. This is a great combo stone to “hone” your skills! And an exceptional value for such a good all-around product. Measures 185 x 63 x 25mm.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/king-combo-stone-800-6000-76.png&&&5&&&||&&&||&&&||@@@ regiwipute&&&Reddit-1&&&Kiridashi SK5 Katakana &&&Slim Kiridashi with brass handle and saya. These make excellent, small pocket knives. They have a lovely brass handle and sheath and feature SK5 carbon steel on the edge. There is also a nice kanji stamp on the exterior sheath that says Katakana and means "Pennant Knife." Weight is only 20g and size is 127mm long by 17mm wide by 1.7mm thick. &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-sk5-katakana-115.png&&&0&&&||&&&||&&&@@@ kitaoka6&&&KitaokaAO-Deba150&&&Kitaoka Blue #2 Deba 150mm&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.

    The Kitaoka 150mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.

    Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.

    Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.

  • Maker: Kitaoka san
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • Weight: 8.6 oz (244 g)
  • Blade Length: 152 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 7.6 mm
  • Blade Height: 48.1 mm
  • We do not have a saya to fit this knife--try the blade guard instead&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-150mm-93.png&&&0&&&||&&&||&&&||@@@ ki16debl2&&&KitaokaAO-Deba165&&&Kitaoka Blue #2 Deba 165mm&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.

    The Kitaoka 165mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.

    Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.

    Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • Weight: 9.8 oz (278 g)
  • Blade Length: 168 mm
  • Total Length: 305 mm
  • Spine Thickness at Base: 7.8 mm
  • Blade Height: 51.6 mm
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-93.png&&&4.5&&&||&&&||&&&||@@@ kitaoka2&&&KitaokaAO-Deba165LEFT&&&Kitaoka Blue #2 Deba 165mm Lefty&&&Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip allowing for a great amount of control in manipulating the blade when filleting fish and guiding it along bones.

    The Kitaoka 165mm Deba is made from Blue #2 Hitachi steel. This is a very popular alloy for kitchen knives. It is the same as White #2 but with added chromium and tungsten. These elements endow the alloy with better corrosion resistance and edge retention. Remember, though, that this is a carbon steel and must be carefully cleaned and dried after use.

    Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, it features better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy.

    This beautifully finished, strong blade is fitted with an upgraded rosewood octagonal handle with black pakka wood ferrule.

    This single-bevel knife is made specifically for left-handed users.

  • Blacksmith: Kitaoka San
  • Location: Echizen, Japan
  • Construction: Hammer Forged, Left Handed Grind
  • Handle: Rosewood Octagonal
  • Weight: 10.5 oz (296 g)
  • Edge Length: 170 mm
  • Total Length: 308 mm
  • Spine Thickness at Base: 6.8 mm
  • Blade Height at Base: 50.5 mm
  • Please note the video has the old handle. The new one is correctly pictured above.
  • We are only shipping Kitaoka knives in the USA

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-lefty-105.png&&&5&&&||&&&||&&&@@@ ki18debl2&&&KitaokaAO-Deba180&&&Kitaoka Blue #2 Deba 180mm&&&This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.

    Deba knives are one of the three most popular, traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip allowing for a great amount of control in manipulating the blade when filleting fish and guiding it along bones.

    The Kitaoka deba is constructed from Hitachi Blue #2 steel with a jigane of soft iron. The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The knife is completed with a nice rosewood octagonal handle.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 11.6 oz (330 g)
  • Edge Length: 185 mm
  • Total Length: 329 mm
  • Spine Thickness at Base: 8.0 mm
  • Blade Height: 54.8 mm
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-147.png&&&0&&&||&&&||&&&||@@@ kitaoka1&&&KitaokaAO-Deba180LEFT&&&Kitaoka Blue #2 Deba 180mm Lefty&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types.

    The Kitaoka 180mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2. This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.

    Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.

    The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The handle is rosewood octagonal.

    This single-bevel knife is made specifically for left-handed users.

  • Blacksmith: Kitaoka San Construction: Hammer Forged, Left Handed Grind
  • Handle: Rosewood Octagonal
  • Weight: 10.6 oz (302 g)
  • Edge Length: 185 mm
  • Total Length: 330 mm
  • Spine Thickness at Heel: 7.6 mm
  • Blade Height at Heel: 53.6 mm
  • Please note the video has the old handle. The new one is correctly pictured above.
  • We are only shipping Kitaoka knives in the USA

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-lefty-101.png&&&0&&&||&&&||&&&@@@ ki18fubl2&&&KitaokaAO-Funayuki&&&Kitaoka Blue #2 Funayuki 180mm&&&The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner.

    Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.

    The knife is finished with a rosewood octagonal handle with black pakkawood ferrule. The light handle gives the knife a blade heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Size: 174mm
  • Type: Funayuki
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • 5mm thick at the heel/spine.
  • Blade Height:45mm
  • Handle Install: Exposed Machi see photo 4 &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-funayuki-180mm-172.png&&&4.5&&&||&&&||&&&||@@@ kitaoka&&&KitaokaAO-FunayukiLEFT&&&Kitaoka Blue #2 Funayuki 180mm Lefty&&&Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed "awase" method. His blades consist of a core (hagane) steel made from Blue #2 Aogami for the cutting edge and a "jigane" of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.

    The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner. This knife requires great skill to successfully utilize without chipping. In Japan, only executive chefs are considered to possess the skills needed to handle these incredibly sharp but brittle knives.

    The knife is finished with a rosewood octagonal with black pakka wood handle. This is a classic Japanese knife that has character written all over its attractively subdued facade.

    This single bevel knife is made specifically for left-handed users. We also have a right-handed version available.

  • Weight: 6.2 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 320 mm (12.5")
  • Thickness at Heel: 4.4 mm
  • Blade Height: 43.9 mm
  • Rosewood Octaonal Handle
  • Left Handed Grind
  • Single Bevel
  • Blue #2 Steel
  • Soft Iron Cladding
  • Please note the handle is the one pictured not the one in the video
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-funayuki-180mm-lefty-61.png&&&5&&&||&&&||&&&@@@ ki210kibl2&&&KitaokaAO-Kiritsuke210&&&Kitaoka Blue #2 Kiritsuke 210mm&&&There is something about the shape of a kiritsuke that reminds us of a samurai sword. It has a ‘weapon’ look to it. And this knife is certainly a kitchen weapon of the highest order.

    Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact tradition has it that these knives are used only by the executive chefs as a symbol of status and due to its difficulty in use.

    The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.

    Comes with a nice rosewood octagonal handle. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Type: Kiritsuke
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • 35.9mm Tall
  • 202mm Long
  • 3.1mm Thick
  • Weight: 4.3 Oz
  • Handle Install: Exposed Machi see photo 4
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-210mm-115.png&&&4.5&&&||&&&||&&&@@@ ki24kibl2&&&KitaokaAO-Kiritsuke240-NEW-PICS&&&Kitaoka Blue #2 Kiritsuke 240mm&&&The Kiritsuke knife is a generously sized all-purpose knife intended to accomplish many cutting tasks around the kitchen. Kiritsuke is the only truly multipurpose traditional Japanese knife, and in Japan only the executive chef in the kitchen is allowed to use one. This 240mm knife blade slices, dices and minces quickly and efficiently, making it the knife you'll reach for again and again.

    In our continued pursuit of meeting the needs of professional chefs and avid home cooks, we are very pleased to offer these great knives made by Hideo Kitaoka and his team of skilled craftsmen. Kitaoka-san has this to say about the process: “Traditional handicraftsmen requires us to acquire one skill at a time and we have to learn it with our hands and body. I make Deba and Japanese knives mainly, and I would like to try my best to make amazingly sharp and ‘cut that-makes-you-feel-great’ knives as the 3rd generation (of my business family).”

    We believe that this knife, together with his other knives in this collection, are proof of his dedication and skill to the fine art of blade smith and knife maker. Please note these knives have a gapped machi comonly referred to as Tokyo Style. It is mostly for aesthetics. It is not a defect. Please refer to photo #4 to see how this looks. Most of his knives feature this.

    The knife comes with a nice, upgraded rosewood octagonal handle.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Soft Iron Kasumi Finish
  • Edge Steel: Blue #2
  • Grind: One Sided Traditional Grind (see choil shot)
  • Right Handed Grind
  • Size: 240mm
  • Type: Kiritsuke
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 6.2oz&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-240mm-190.png&&&5&&&||&&&||&&&@@@ ki27kibl2ro&&&KitaokaAO-Kiritsuke270&&&Kitaoka Blue #2 Kiritsuke 270mm&&&The Kitaoka 270mm Kiritsuke Blue #2 is the largest of the kiritsuke knives offered by Kitaoka. It is a classic sword shaped blade with a fairly flat edge and long sharp tip. This is a general purpose blade in Japan and as such can perfectly slice fish or process vegetables with equal ability.

    The beautifully finished blade is made from Aogami Blue #2 steel with a soft iron outer layer (jigane). The steel is hardened to 62-63 Rockwell and has a single bevel ground into the right hand side of the blade. This is strictly a right handed user knife. Care must be taken with the cleaning and drying of the knife to prevent corrosion.

    There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. The knife’s multi tasking ability is something many chefs are drawn to. This is a knife for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle it.

    Are you up to the task? If so you might find that this knife becomes your go-to blade for most of your kitchen cutting and slicing duties. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Size: 270mm
  • Type: Kiritsuke
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • Handle Install: Exposed Machi see photo 4
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-270mm-118.png&&&5&&&||&&&||&&&@@@ kibl2mide21&&&KitaokaAO-Mioroshi210&&&Kitaoka Blue #2 Mioroshi Deba 210mm&&&This beautifully made Mioroshi-style deba is forged from Blue #2 that has been clad in soft iron to increase durability and strength. The Blue #2 is capable of taking acute and highly refined edges, and is also known for its edge retention. The Mioroshi style means that the knife is made thinner, and typically shorter than a traditional deba. Therefore this style is a bit smaller, lighter and far more nimble than a standard deba. The engraving on these knives is done by hand.

    Like most debas, this is a single bevel edge, and requires a different skill set to use and sharpen. The handle is octagonal and made from rosewood, and sports a black pakkawood ferrule. Fit and finish on the handle as well as the blade is very well done.

  • Blacksmith: Kitaoka
  • Region: Echizen
  • Steel: Blue #2
  • Cladding: Soft Iron Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Grind: Single bevel
  • Weight: 10.6oz
  • Blade Length: 212mm
  • Blade Height: 49mm
  • Spine Thickness at Base: 6.5mm
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-mioroshi-deba-210mm-200.png&&&0&&&||&&&||&&&||@@@ kibl2mide24&&&KitaokaAO-Mioroshi240&&&Kitaoka Blue #2 Mioroshi Deba 240mm&&&This beautifully made Mioroshi-style deba is forged from Blue #2 that has been clad in soft iron to increase durability and strength. The Blue #2 is capable of taking acute and highly refined edges, and is also known for its edge retention. The Mioroshi style means that the knife is made thinner, and typically shorter than a traditional deba. Therefore this style is a bit smaller, lighter and far more nimble than a standard deba. The engraving on these knives is done by hand.

    Like most debas, this is a single bevel edge, and requires a different skill set to use and sharpen. The handle is octagonal and made from rosewood, and sports a black pakkawood ferrule. Fit and finish on the handle as well as the blade is very well done.

  • Blacksmith: Kitaoka
  • Region: Echizen
  • Steel: Blue #2
  • Cladding: Soft Iron Engraving: Hand Engraved
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Grind: Single bevel
  • Weight: 12.8oz / 364g
  • Blade Length: 245mm
  • Blade Height: 49mm
  • Spine Thickness at Base: 6.5mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-mioroshi-deba-240mm-140.png&&&0&&&||&&&||&&&||@@@ ki18usbl2&&&KitaokaAO-Usuba180&&&Kitaoka Blue #2 Usuba 180mm&&&The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master the techniques necessary in using this traditional blade.

    The usuba is designed for cutting vegetables. It has a single grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetables' fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.

    The Kitaoka 180mm Usuba Blue #2 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. Please note the handle is installed Tokyo Style with the machi exposed. See photo #4.

  • Maker: Kitaoka
  • Size: 180mm
  • Type: Usuba
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Right Handed only available currently
  • Handle Install: Exposed Machi see photo 4
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-usuba-180mm-141.png&&&4.5&&&||&&&||&&&||@@@ kitaokausuba&&&KitaokaAO-Usuba180LEFT&&&Kitaoka Blue #2 Usuba 180mm Lefty&&&The usuba is designed for cutting vegetables. It has a single edge grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetable's fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.

    The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master.

    The Kitaoka 180mm Usuba Blue #2 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 Aogami Blue #2 and covered on one side with a soft iron layer. The resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional Ho wood handle with a D-shaped profile completes the package.

    This single bevel knife is made specifically for left handed users. We also have a right handed version available.

  • Blacksmith: Kitaoka San
  • Blade Construction: Ni Mai, Single Bevel Left
  • Cladding: Soft Iron
  • Edge Steel: Blue #2
  • Weight: 5.6 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 325 mm (12.75")
  • Thickness at Heel: 3.8 mm
  • Blade Height: 46.5 mm
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Please note you will get the handle pictured not the one in the video
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&176&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-usuba-180mm-lefty-38.png&&&5&&&||&&&||&&&@@@ ki21yabl2&&&KitaokaAO-Yanagi210&&&Kitaoka Blue #2 Yanagiba 210mm&&&Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen, in Fukui Prefecture. He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand-forged there since the Muromachi period (1392-1573).

    This 210mm yanagiba is a short knife for the breed. Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. This knife is perfect for home chefs or instances where space is limited.

    Kitaoka forges his knives from Hitachi Blue paper #2 steel hardened to 63-64 HRC. This high carbon Blue steel is white steel with chromium and tungsten added to it. Blue #2 has the same amount of carbon as white #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This does come at the cost of being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.

    The knife is finished with a nice rosewood octagonal handle with black pakka wood ferrule. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Handle Install: Tokyo Style (Gapped Machi--see photo 4)
  • Weight: 4.2 oz (120 g)
  • Edge Length: 204 mm
  • Total Length: 344 mm
  • Spine Thickness at Base: 3.2 mm
  • Blade Height at Base: 29.8 mm
  • Please note: We are only shipping Kitaoka knives in the USA&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-210mm-206.png&&&5&&&||&&&||&&&||@@@ ki24yabl2&&&KitaokaAO-Yanagi240&&&Kitaoka Blue #2 Yanagiba 240mm&&&The yanagiba was originally made for sashimi, the length of the blade ensuring even, smooth slicing. They are now used more generally as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core.

    Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.

    Kitaoka-san has been forging high end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.

    This is a lovely yanagiba with a beautiful satin finished one sided blade. These knives are finished with a rosewood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #2 for a visual.

  • Maker: Kitaoka
  • Location: Echizen
  • Construction: Hammer Forged, Ni Mai
  • Size: 240mm
  • Type: Yanagiba
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • Handle Install: Exposed Machi (See Photo #2)
  • Please note: We are only shipping Kitaoka knives in the USA &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-240mm-113.png&&&5&&&||&&&||&&&||@@@ kitaoka3&&&KitaokaAO-Yanagi240LEFT&&&Kitaoka Blue #2 Yanagiba 240mm Lefty&&&The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.

    Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards. This single bevel knife is made specifically for left handed users. We also have a right handed version available.

    This is a lovely yanagiba with a beautiful satin finished one sided blade. These knives are finished with a nice rosewood octagonal handle.

  • Weight:5.6 ounces
  • Blade Length: 230 mm (9.25")
  • Overall Length: 375 mm (14.75")
  • Thickness at Heel: 3.7 mm
  • Blade Height: 32.1 mm
  • Rosewood Octagonal Handle (as pictured)
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-240mm-lefty-123.png&&&5&&&||&&&||&&&@@@ ki27yabl2&&&KitaokaAO-Yanagi270&&&Kitaoka Blue #2 Yanagiba 270mm&&&The Kitaoka 270mm Yanagiba Blue #2 occupies the sweet spot in yanagiba lengths. Perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.

    Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. His steel of choice is Aogami Blue #2. A high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course the blade is going to be reactive so please make sure to thoroughly dry it after every use.

    Comes with a rosewood octagonal handle. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Size: 270mm
  • Type: Yanagiba
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Finish: Satin
  • Weight: 6 ounces / 170g
  • Blade Length: 264 mm (10.4")
  • Overall Length: 413 mm (16.3")
  • Thickness at Heel: 3.7 mm
  • Blade Height: 33 mm
  • Handle Install: Exposed Machi (See Photo #4)
  • Please note: We are only shipping Kitaoka knives in the USA &&&&&&228&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-270mm-120.png&&&4.5&&&||&&&||&&&||@@@ kitaoka4&&&KitaokaAO-Yanagi270LEFT&&&Kitaoka Blue #2 Yanagiba 270mm Lefty&&&The Kitaoka 270mm Yanagiba Blue #2 is perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.

    Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.

    Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.

    As of 4/6/2018 This lovely blade comes with a traditional Japanese Rosewood Octagonal handle with black Pakka wood ferrule.

  • Blacksmith: Kitaoka San Construction: Hammer Forged, Left Handed Grind
  • As of 4/6/2018 the handle is Rosewood Octagonal
  • Weight: 6.3 ounces
  • Blade Length: 267 mm (10.5")
  • Overall Length: 381 mm (18")
  • Thickness at Heel: 4.2 mm
  • Blade Height: 32.06 mm
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&248&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-240mm-lefty-124.png&&&5&&&||&&&||&&&@@@ ki30yabl2&&&KitaokaAO-Yanagi300&&&Kitaoka Blue #2 Yanagiba 300mm&&&The yanagiba is a slicer's dream. Graceful, sexy, and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.

    The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.

    The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.

    This knife comes with a traditional rosewood octagonal handle. Once you go yanagiba, you’ll never go back. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

  • Maker: Kitaoka
  • Weight: 8.4oz
  • Edge Length: 290mm
  • Height: 36mm
  • Spine Thickness: 4.5mm
  • Type: Yanagiba
  • Steel: Blue #2
  • HRC: 62-63
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakkawood
  • Finish: Satin
  • Handle Install: Exposed Machi see photo #4
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&288&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-300mm-103.png&&&5&&&||&&&||&&&||@@@ kitaoka5&&&KitaokaAO-Yanagi300LEFT&&&Kitaoka Blue #2 Yanagiba 300mm Lefty&&&Yanagiba knives were created for cutting sashimi. The long blade makes cuts even and graceful. They now are used in more general slicing tasks as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core. Aogami Blue #2 is a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course the blade is going to be reactive so please make sure to thoroughly dry it after every use.

    The 300mm Yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.

    This single bevel knife is made specifically for left handed users. We also have a right handed version available. Please note the knife is handled with a rosewood octagonal handle with black pakka wood ferrule. It's the one you see in the photo not the old one in the video.

  • Weight: 7.0 ounces
  • Blade Length: 290 mm (11.5")
  • Overall Length: 450 mm (17.75")
  • Thickness at Heel: 4.0 mm
  • Blade Height: 34.8 mm
  • Rosewood Octagonal Handle (as pictured)
  • Gapped Machi Tokyo Style
  • Please note: We are only shipping Kitaoka knives in the USA

    &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-300mm-lefty-63.png&&&5&&&||&&&||&&&@@@ kidade18wh1&&&KitaokaSumi-Deba180&&&Kitaoka Damascus W#1 Deba 180mm&&&Knifesmith Hideo Kitaoka hails from Takefu Village, Fukui Province where he specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.

    The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.

    This deba has a blade length of 183mm so it is suitable for medium sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at 11.6oz which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm which tapers to a beautiful primary bevel. The elegant handle is made of rosewood, and the ferrule is black pakka wood.

    We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One Sided Traditional Grind (see choil shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 11.6 ounces
  • Blade Length: 183 mm (7.2")
  • Overall Length: 327 mm (12.9")
  • Thickness at Heel: 8.3 mm
  • Blade Height: 55.4 mm
  • Please note: We only ship Kitaoka knives in the USA

    &&&&&&289&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-deba-180mm-114.png&&&4&&&||&&&||&&&||@@@ kidafu18wh1&&&KitaokaSumi-Funayuki&&&Kitaoka Damascus W#1 Funayuki 180mm&&&A versatile all round knife, the funayuki style of knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. The word funayuki literally means “going on a boat”! These are extremely thin blades and in Japan, typically only executive chefs are permitted to use this style of knife because it can easily chip in less skilled hands.

    The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel which is covered with 12 layers of a softer carbon steel in a damascus style. It has a traditional Japanese single bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.

    Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal rosewood handle and black pakka wood ferrule.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One-Sided Traditional Grind (see choil shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 6.7 oz (190 g)
  • Edge Length: 172 mm
  • Total Length: 324 mm
  • Spine Thickness at Base: 4.8 mm
  • Blade Height at Base: 45.3 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&288&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-funayuki-180mm-112.png&&&0&&&||&&&||&&&||@@@ kidaus16&&&KitaokaSumi-Usuba165&&&Kitaoka Damascus W#1 Usuba 165mm&&&The Kitaoka Damascus White #1 Usuba is a beautiful knife however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.

    Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer but it is a visually stunning knife too. The damascus is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.

    The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, Ni Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One Sided Single Bevel, Traditional Grind (see choil shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 5.2 oz/ 146g
  • Blade Length: 157 mm
  • Overall Length: 298 mm
  • Spine Thickness at Heel: 3.5 mm
  • Blade Height at Heel: 42.4 mm

    &&&&&&219.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-usuba-165mm-92.png&&&0&&&||&&&||&&&||@@@ kidawh1us18&&&KitaokaSumi-Usuba180&&&Kitaoka Damascus W#1 Usuba 180mm&&&The Kitaoka Damascus White #1 Usuba is a beautiful knife however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.

    Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to "thin edge". This is not only a great performer but it is a visually stunning knife too. The Damascus cladding is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.

    The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One Sided Traditional Grind (see choil shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 6.9 ounces
  • Blade Length: 171mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 48mm
  • Please note: We only ship Kitaoka knives in the USA

    &&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-usuba-180mm-61.png&&&0&&&||&&&||&&&||@@@ kidaya24wh1&&&KitaokaSumi-Yanagi240&&&Kitaoka Damascus W#1 Yanagiba 240mm&&&When preparing fish for sushi it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.

    The Kitaoka Damascus Yanagiba featured here has a blade length of 240mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel this is a knife suited to right-hand users only.

    The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.

    The Kitaoka Damascus Yanagiba is one of the finest sushi knives we sell and is recommended to any home or professional chef looking for a finely crafted and effective slicing tool.

  • Weight: 5.4 ounces
  • Blade Length: 233 mm (9.2")
  • Overall Length: 376 mm (14.8")
  • Thickness at Heel: 3.7 mm
  • Blade Height: 31.5 mm
  • Please note: We only ship Kitaoka knives in the USA

    &&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-240mm-94.png&&&5&&&||&&&||&&&||@@@ kidaya27wh1&&&KitaokaSumi-Yanagi270&&&Kitaoka Damascus W#1 Yanagiba 270mm&&&The yanagiba is a knife used to slice boneless fish fillets into sashimi and toppings for other sushi dishes. The slender and long blade is intended to cut slices in a single drawing stroke. It requires minimal pressure to achieve the slice which avoids stress and cell destruction of the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the esthetics and flavors of each type of fish.

    Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."

    This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.

    This Kitaoka Damascus Yanagiba has a blade length of 270mm and is the perfect size for most chefs and kitchens. It comes with a lovely rosewood and black pakka wood octagonal handle.

  • Weight: 6 ounces
  • Blade Length: 264 mm (10.4")
  • Overall Length: 413 mm (16.3")
  • Thickness at Heel: 3.7 mm
  • Blade Height: 32.7 mm
  • Please note: We only ship Kitaoka knives in the USA&&&&&&279&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-270mm-92.png&&&5&&&||&&&||&&&||@@@ kiwh1daya30&&&KitaokaSumi-Yanagi300&&&Kitaoka Damascus W#1 Yanagiba 300mm&&&Kitaoka Damascus Yanagiba 300mm White #1

    The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.

    Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern which enhances the strength and durability of the knife. It is a single handed design, as is the case with all single bevel knives, this one being suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complimented by a traditional octagonal handle made from rosewood and black Pakka wood for the ferule.

    Of course this is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it. The most important aspect of which is to ensure that the fish is cut with a single and light action,thus minimizing the damage caused to the cellular structure of the ingredient 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.

    The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommended to any home or professional chef in search of a superbly crafted and gorgeous looking Japanese slicing knife.

  • Blacksmith: Kitaoka-san
  • Region: Echizen Japan
  • Steel: White #1
  • HRC: 62
  • Cladding: Damascus
  • Type: Yanagiba
  • Edge Length: 300mm
  • Weight: 7.2oz
  • Spine Thickness at Base: 4.15mm
  • Blade Height: 33.28
  • Handle: Rosewood Octagonal
  • Single traditional grind
  • Concave back
  • Please note: We only ship Kitaoka knives in the USA

    &&&&&&329&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-300mm-91.png&&&0&&&||&&&||&&&||@@@ kidade16wh1&&&KitaokaSumi-Deba165&&&Kitaoka Damascus White #1 Deba 165mm&&&Kitaoka Damascus Deba 165mm White #1. Working in Takefu Village, Echizen, Kitaoka San specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.

    The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.

    We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One Sided Traditional Grind (see choil shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight:9.7 ounces
  • Blade Length: 165mm
  • Thickness at Heel: 8mm
  • Blade Height: 50mm

    &&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-deba-165mm-92.png&&&4&&&||&&&||&&&||@@@ kidaki21wh1&&&KitaokaSumi-Kiritsuke210&&&Kitaoka White #1 Damascus Kiritsuke 210mm&&&Kiritsuke knives are multi-purpose traditional blades which can be used as a yanagi (fish slicer) or an usuba (vegetable) knife. The kiritsuke is an attractive knife featuring a sword-shaped tip and flat belly. In Japan the kiritsuke is reserved for use by highly skilled executive chefs only.

    Kitaoka-san has been making high end Japanese knives for over 30 years. This particular line of knives have a cutting edge which is formed from Hitachi white paper #1 a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied resulting in Suminagashi finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.

    The use of high carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from rosewood and black pakka wood for the ferrule. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.

  • Weight: 4.8 ounces
  • Blade Length: 200 mm (7.9")
  • Overall Length: 341 mm (13.4")
  • Thickness at Heel: 3.5 mm
  • Blade Height: 36.4 mm

    &&&&&&279&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-kiritsuke-210mm-96.png&&&5&&&||&&&||&&&@@@ kidaki24wh1&&&KitaokaSumi-Kiritsuke240&&&Kitaoka White #1 Damascus Kiritsuke 240mm&&&The kiritsuke is a large multi-purpose kitchen knife. People are fascinated by its diamond-shaped tip which gives the blade a sword-like appearance. Classically kirituske are single grind knives and although some makers make double-grind knives that look like them, only a single grind knife would be considered a true kiritsuke. The shape and size of the knife endow it with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. These are knives that require skill to use correctly and are therefore reserved for executive chefs in Japanese kitchens.

    The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single bevel knives it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.

    A traditional octagonal handle made from rosewood with a black pakka wood ferrule completes the package. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.

  • Weight: 5.8 ounces
  • Blade Length: 232 mm (9.2")
  • Overall Length: 381 mm (14.9")
  • Thickness at Heel: 3.8 mm
  • Blade Height: 37.5 mm&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-240mm-44.png&&&5&&&||&&&||&&&@@@ kidawh1ki27&&&KitaokaSumi-Kiritsuke270&&&Kitaoka White #1 Damascus Kiritsuke 270mm&&&For over 30 years, Kitaoka-san has been making high end Japanese knives from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique.

    The White #1 line of knives have a cutting edge which is formed from Aogami #1, a high-carbon steel known for its hardness and superior edge retention. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied resulting in a stunning damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-hand users.

    The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from rosewood and black pakka wood for the ferrule.

  • Blacksmith: Kitaoka
  • Location: Echizen, Japan
  • Construction: Hammer Forged, San Mai
  • Cladding: Carbon Steel Damascus
  • Edge Steel: White #1
  • Grind: One Sided Traditional Grind (see choil shot)
  • Handle: Rosewood Octagonal
  • Ferrule: Black Pakka Wood
  • Engraving: Hand Engraved
  • Weight: 6.5ounces
  • Blade Length: 262mm
  • Spine Thickness at Base: 3mm
  • Blade Height: 39mm
  • Please note: We only ship Kitaoka knives in the USA

    &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-kiritsuke-270mm-94.png&&&5&&&||&&&||&&&@@@ kitayama8000&&&Kitayama8000&&&Kitayama 8000 Grit Water Stone&&&Kitayama 8000x Water Stone.

  • Size 205mm x 75mm x 25mm

    The Kitayama whetstone has a grit rating of 8,000 but some stores claim that it is 12,000. The reason for this confusion is that the stone "seems" like a higher grit. We use the actual rating on the stone. Kitayama stones contain Magnesium salts that will dissolve in water so it is recommended that you do not leave the stone in water for long periods of time. Just splash water on it and start sharpening.

    We recently switched these stones to the baseless version after our customers voted 10 to 1 in favor of the baseless version. The baseless stone allows you to sharpen on both sides.

    &&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitayama-8000-grit-water-stone-76.png&&&5&&&||&&&||&&&||@@@ ststkitoseto&&&Tong-Set&&&Kitchen Tongs 2pc Set Sale!&&&These kitchen tongs are constructed with high quality stainless steel. They are sturdy, heat resistance, anti-rust, anti-corrosion, light-weight and easy to handle. Sizes are 9 and 12 inch. They lock for easy storage in a drawer or you can hang them on the loop tab. The silicon tong tip is heat resistance and won’t scratch your pans. Dishwasher safe. &&&&&&14.95&&&10.95&&&https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tongs-2pc-set-sale-55.png&&&0&&&||&&&||&&&@@@ knstst&&&Straightener&&&Knife Straightening Stick&&&Most Japanese knives that we sell are clad with softer iron or stainless steel and these knives often can bend if you apply lateral pressure to them. Most blacksmiths and knife shops are familiar with this simple but effective tool that is used to straighten knives. Made with hard maple this is a good item to have if you collect Japanese knives.

    &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-98.png&&&5&&&||&&&||&&&@@@ kntippr&&&RoundProtector&&&Knife Tip Protector&&&We buy these little tip protectors by the thousands and use them to ship many of the larger knives we sell to customers. If you sharpen knives and send them through the mail, or need some added protection on your tips when transporting them this may come in handy for you.&&&&&&0.2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-tip-protector-67.png&&&5&&&||&&&||&&&@@@ kosg2bu17&&&Kobayashi-Bunka&&&Kobayashi SG2 Bunka 170mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Up till now he’s been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Bunka 170mm is one of the nicest knives of its type that we carry in the CKTG store.

    He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.

    The bunka is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives the increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.

    The knife comes with an unusual seven-sided handle made from dyed lacquer coated pakka wood.

  • Maker: Kobayashi san
  • Location: Seki City Japan
  • Edge Steel: SG2 Stainless Steel
  • HRC: 63
  • Handle: Octagonal, Red Urushi
  • Weight: 4.8 oz (138 g)
  • Blade Length: 171 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.7 mm

    &&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-bunka-170mm-221.png&&&5&&&||&&&||&&&@@@ kobayashi&&&KSG2D-B170&&&Kobayashi SG2 Damascus Bunka 170mm&&&Kobayashi SG2 Damascus Bunka 170mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!

  • Blade Length: 170mm
  • Blade Height: 46mm
  • Spine Thickness at Base: 2mm
  • Weight: 3.9oz / 114g
  • Handle: Walnut Octagonal
  • Ferrule: Maple Octagonal

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-bunka-170mm-208.png&&&0&&&||&&&||&&&@@@ kosg2dagy21&&&KSG2D-G210&&&Kobayashi SG2 Damascus Gyuto 210mm&&&Kobayashi SG2 Damascus Gyuto 210mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice rosewood octagonal handle with maple ferrule. This is an impressive knife!

  • Blade Length: 210mm
  • Blade Height: 47mm
  • Spine Thickness at Base: 1.95mm
  • Weight: 4oz / 114g
  • Handle: Rosewood Octagonal (Trust Photos not Video)
  • Ferrule: Maple Octagonal

    &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-210mm-250.png&&&5&&&||&&&||&&&||@@@ kosg2dagy24&&&KSG2D-G240&&&Kobayashi SG2 Damascus Gyuto 240mm&&&Kobayashi SG2 Damascus Gyuto 240mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year, and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!

  • Maker: Kobayashi san
  • Location: Seki City
  • Blade Length: 240mm
  • Blade Height: 52.5mm
  • Spine Thickness at Base: 2mm
  • Weight: 5.6oz / 160g
  • Handle: Walnut Octagonal
  • Ferrule: Maple Octagonal
  • Photos by Gustavo Bermudez

    &&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-240mm-220.png&&&0&&&||&&&||&&&||@@@ kosg2dana16&&&KSG2D-N160&&&Kobayashi SG2 Damascus Nakiri 160mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.

    He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless damascus steel for added protection and to make sharpening easier.

    The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.

    The knife comes with an ultra comfortable and well finished walnut octagonal handle with maple ferrule and nice finish.

  • Maker: Kobayashi san
  • Location: Seki City, Japan
  • Weight: 4.7 oz (134 g)
  • Edge Length: 159 mm
  • Total Length: 312 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 49.0 mm
  • Photos by Gustavo Bermudez

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-nakiri-160mm-99.png&&&0&&&||&&&||&&&||@@@ kosg2dape15&&&KSG2D-P150&&&Kobayashi SG2 Damascus Petty 150mm&&&Kobayashi SG2 Damascus Petty 150mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!

  • Handle: Morado Octagonal
  • Ferrule: Maple Octagonal
  • Weight: 2.6 oz (74 g)
  • Edge Length: 152 mm
  • Total Length: 279 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height at Base: 29.9 mm&&&&&&289.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-petty-150mm-261.png&&&5&&&||&&&||&&&||@@@ kosg2dasa17&&&KSG2D-S170&&&Kobayashi SG2 Damascus Santoku 170mm&&&Kobayashi SG2 Damascus Santoku 170mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year and this is another beauty!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!

  • Blacksmith: Kobayashi san
  • Location: Seki City Japan
  • Edge Steel: SG2 Stainless Steel
  • Cladding: Stainless Damascus
  • Blade Length: 170mm
  • Blade Height: 49.8mm
  • Spine Thickness at Base: 2mm
  • Weight: 4.5oz / 128g
  • Handle: Walnut Octagonal
  • Ferrule: Maple Octagonal
  • Photos by Gustavo Bermudez

    &&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-santoku-170mm-194.png&&&0&&&||&&&||&&&||@@@ kosg2gy21&&&Kobayashi-Gyuto210&&&Kobayashi SG2 Gyuto 210mm&&&Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He had never made complete blades before these, which makes the achievement even more remarkable, because they are really fine knives!

    He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.

    These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane has been given a fine hairline finish. This emphasizes the exposed hagane at the edge. An unusual seven-sided handle made from a single piece of lacquer-treated wood rounds out this picture of a great gyuto. This is an impressive start to a new blacksmithing career!

  • Weight: 5.1 oz (144 g)
  • Edge Length: 213 mm
  • Total Length: 357 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.7 mm

    &&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-210mm-269.png&&&5&&&||&&&||&&&||@@@ kosg2gy24&&&Kobayashi-Gyuto240&&&Kobayashi SG2 Gyuto 240mm&&&We are always looking out for new stuff here at CKTG, whether it’s original and unique products or exciting new talents entering the world of knife making. We love giving these young, and sometimes not so young, blacksmiths a path to show the world what wonderful things they can do with a piece of steel.

    We are very excited to introduce you to a new smith who is making knives for the first time in his career. Kei Kobayashi has, up till now, been a very talented sharpener and finisher working for a couple of the top blacksmiths. But he recently branched out into knifemaking himself and these knives are the first of his offerings to reach these shores. Considering his short time at the forge we have to say that we are extremely impressed.

    Kobayashi-san is using the wonderful PM steel known as SG2 for these knives and this pleases us greatly. We are big fans of this high tech steel for many reasons, none less than its outstanding edge performance and toughness together with its ability to take a super fine edge. The core of SG2 is encased in a jigane of a soft stainless steel to protect the core and also make sharpening much easier. The outer layer is given a fine hairline finish to contrast with the polished SG2 edge steel.

    These knives are real lasers. They are very thin and light and have a wonderful feel on the cutting board. The perfect balance of the knife is achieved with the use of a very unusual seven-sided one-piece handle made from pakka wood which is finished with a great feeling lacquer treatment.

    We are excited to offer these new knives to our customers while enabling this young smith to sing his song, which so far is note perfect!

  • Weight: 5.8 oz (166 g)
  • Edge Length: 242 mm
  • Total Length: 392 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 52.7 mm

    &&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-179.png&&&5&&&||&&&||&&&||@@@ kosg2na16&&&Kobayashi-Nakiri&&&Kobayashi SG2 Nakiri 165mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.

    He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.

    The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular 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.

    The knife comes with an uber comfortable seven-sided handle made from dyed lacquer-coated pakka wood.

  • Weight: 5.5 oz (156 g)
  • Edge Length: 158 mm
  • Total Length: 311 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 50.1 mm

    &&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-nakiri-165mm-223.png&&&5&&&||&&&||&&&@@@ kosg2pe15&&&Kobayashi-Petty150&&&Kobayashi SG2 Petty 150mm&&&Kei Kobayashi is a new kid on the blade making block. He has, so far, been sharpening and finishing blades for a few local knife companies, but wanted to spread his wings and take on the task of creating his own blades. We were introduced to him recently and were immediately impressed with the quality of his designs and finished products.

    He uses a core of SG2 which is laminated with a soft stainless steel to protect and add strength and ductility to the harder core steel. The outer layer is treated to a fine hairline finish which contrasts beautifully with the polished SG2 edge. Knives made with SG2 have outstanding edge performance and toughness, together with an ability to take a super sharp edge.

    This is a classically sized and styled petty, with a blade length of about 150mm and a height at the heel of 30mm. It features a really nicely relieved and rounded choil and spine. The hairline finish is enhanced with some finely hand-chiseled kanji elements. A rather unusual seven-sided handle that is made from pakka wood and finished with a lacquer coating completes this package perfectly.

  • Weight: 3.1 oz (90 g)
  • Edge Length: 153 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 29.8 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-petty-150mm-281.png&&&5&&&||&&&||&&&||@@@ kosg2sa17&&&Kobayashi-Santoku&&&Kobayashi SG2 Santoku 170mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Up till now he’s been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Santoku 170mm is one of the first of his new creations that we are carrying in the CKTG store. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.

    He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.

    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.

    The knife comes with an unusual seven-sided handle made from dyed lacquer coated pakka wood.

  • Blade Length: 170 mm
  • Blade Height: 50 mm
  • Spine Thickness at Base: 1.9 mm
  • Weight: 4.8 oz

    &&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-santoku-170mm-215.png&&&4&&&||&&&||&&&||@@@ kosg2su27&&&Kobayashi-Suji270&&&Kobayashi SG2 Sujihiki 270mm&&&Sujihiki knives have long narrow blades that are designed for slicing cooked or raw meats, terrines, pates, and any other ingredients that require a light touch and single draw slice to process. It is also a good substitute for a yanagi when making sushi. They are similar to western slicers but usually have a thinner blade and harder steel. Sujihikis are also always double bevel, unlike the single ground yanagiba. The sujihiki is undoubtedly one of the most elegant of all the knife styles.

    Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle looking blade is treated to some very fine hand chiseled kanji elements and a rather unusual seven-sided handle made from lacquer-coated pakka wood.

    The Kobayashi SG2 Sujihiki 270mm is an elegant and high performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store.

  • Weight: 5.5 oz (156 g)
  • Edge Length: 272 mm
  • Total Length: 423 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 42.8 mm

    &&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-274.png&&&0&&&||&&&||&&&||@@@ ko1k6brkn24&&&CK6-R24CG&&&Kohetsu 1K6 Bread Knife 240mm&&&

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Grey Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 5.1 ounces / 144g
  • Blade Length: 230 mm
  • Overall Length: 384 mm
  • Spine Thickness at Heel: 2.5 mm
  • Blade Height at Heel: 38.4 mm&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-241.png&&&5&&&||&&&||&&&@@@ kots1k6brkn2&&&CK6-R24BH&&&Kohetsu 1K6 Bread Knife 240mm &&&Kohetsu 1K6 Wa Handled Bread Knife 240mm. Bread has become more and more popular in Japan. We were offered these interesting and excellent bread knives and didn't think twice about bringing them into the store.

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Maple Octagonal
  • Ferrule: Maple
  • Weight: 5.1 ounces / 144g
  • Blade Length: 228 mm
  • Overall Length: 384 mm
  • Spine Thickness at Heel: 2.4 mm
  • Blade Height at Heel: 38.2 mm&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-316.png&&&5&&&||&&&||&&&@@@ ko1k6brknlob&&&CK6-R27BH&&&Kohetsu 1K6 Bread Knife 270mm&&&We asked our team in Japan to to make a longer bread knife but doing a new blade dye proved difficult so they came up with the idea to extend the machi to give it a longer feel even though the working cutting edge is the same as the standard model. It came out great!

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Maple Octagonal
  • Ferrule: Maple
  • Weight: 5.1 ounces / 144g
  • Blade Length: 230 mm
  • Overall Length: 415 mm
  • Spine Thickness at Heel: 2.4 mm
  • Blade Height at Heel: 38.2 mm

    &&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-270mm-133.png&&&5&&&||&&&||&&&@@@ ko1k6stsmsl2&&&CK6-C210U&&&Kohetsu 1K6 Stainless Small Slicer 210mm&&&Discover the exquisite Kohetsu 1K6 Stainless Steel Knife, handcrafted by master bladesmith Tsukahara San from Seki City, Japan. Constructed with roll forged, mono steel using top-quality 1K6 stainless steel, this durable and sharp knife boasts an impressive HRC of 60+-.

    With a blade length of 210mm, this knife ensures precision with every cut. Its even edge grind, 360mm overall length, and 2.2mm spine thickness at the heel promise consistent performance.

    Completing its design is a stunning oak wood octagonal handle, providing a comfortable grip. The Kohetsu 1K6 Stainless Steel Knife is where exceptional craftsmanship meets functionality and elegance. Transform your cooking with Kohetsu—where every cut counts.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City, Japan
  • Construction: Roll Forged, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Oak Burnt Octagonal
  • Weight: 10.2 ounces / 290g
  • Blade Length: 210 mm
  • Overall Length: 360 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 81.5 mm
  • Our cleaver saya DOES fit but it's on the loose side. FYI

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-421.png&&&0&&&||&&&@@@ ko1k6stsmsl21&&&CK6-C21BH&&&Kohetsu 1K6 Stainless Small Slicer 210mm&&&Introducing the pinnacle of cutting artistry, the Kohetsu 1K6 Stainless Steel Knife, meticulously handcrafted by the master bladesmith Tsukahara San himself. Inspired by centuries of tradition and perfected in the renowned forge-fires of Seki City, Japan, this masterful tool captures the essence of functionality, quality, and elegance.

    Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.

    The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.

    The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.

    Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece.

  • Brand: Kohetsu
  • Maker: Tsukahara san
  • Location: Seki City, Japan
  • Construction: Roll Forged, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Maple Wood Octagonal
  • Weight: 11.2 ounces / 320g
  • Blade Length: 210 mm
  • Overall Length: 360 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 81.5 mm
  • Our cleaver saya DOES fit this knife but it's on the loose side.

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-367.png&&&0&&&||&&&||&&&@@@ kotsbu17&&&CK6-B17CR&&&Kohetsu 1K6 Tsuchime Bunka 175mm&&&

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City, Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Handle: Red Wood Octagonal
  • Ferrule: Black Pakkawood
  • Weight: 5.7 ounces (160g)
  • Blade Length: 180 mm
  • Overall Length: 325 mm
  • Spine Thickness at Heel: 1.9 mm
  • Blade Height at Heel: 47.0 mm

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-tsuchime-bunka-175mm-62.png&&&5&&&||&&&||&&&@@@ kotski21&&&CK6-K21CR&&&Kohetsu 1K6 Tsuchime Kiritsuke 210mm&&&

  • Brand: Kohetsu
  • Maker: Tsukahara
  • Location: Seki City Japan
  • Construction: Laser Cut, Mono Steel
  • Steel Type: 1K6 Stainless Steel
  • HRC: 60 +-
  • Edge Grind: Even
  • Weight: 5.9 ounces / 166g
  • Blade Length: 210 mm
  • Overall Length: 355 mm
  • Spine Thickness at Base: 2.02 mm
  • Blade Height: 46.20 mm
  • Handle: Red Wood Octagonal
  • Ferrule: Black Pakkawood&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-tsuchime-kiritsuke-210mm-66.png&&&0&&&||&&&||&&&@@@ koaosubu17&&&CAS-B175&&&Kohetsu Aogami Super Bunka 175mm&&&The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. It is shorter in length than a gyuto and, combined with its tall blade height, creates a knife with extensive uses and appeal. Bunkas often replace short gyutos or santokus, especially for people who favor push-cutting and chopping techniques. No doubt the great-looking reverse tanto profile also adds to a compelling aesthetic appeal.

    The Kohetsu Aogami Super is made exclusively for CKTG by the extremely talented blacksmith, Tsukahara-san, working in Seki City. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.

    The blade has a nice progressive grind which Mr. Tsukahara biases slightly more on the right side than the left. He also feathers and thins out the tip for greater cutting performance.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Sharpener: Tsukahara-San
  • Construction: Laser Cut, San Mai
  • Cladding: Stainless
  • Core Steel: Aogami Super
  • Handle: Ho Octagonal
  • Ferrule: Buffalo Horn
  • Engraving: Stamped
  • Weight: 3.6 oz (102 g)
  • Blade Length: 181 mm
  • Total Length: 318 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 47.1 mm
  • Edge Grind: 60/40 Asymmetric (ok for left- or right-handed users)
  • Photos by Gustavo Bermudez

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-bunka-175mm-287.png&&&5&&&||&&&||&&&@@@ koaosugy18&&&CAS-G180&&&Kohetsu Aogami Super Gyuto 180mm&&&Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.

    The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.

    The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.

    180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!

  • Brand: Kohetsu
  • Blacksmith: Tsukahara San
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Aogami Super Steel (AS)
  • Cladding: Stainless
  • Weight: 3.4 oz (96 g)
  • Blade Length: 179 mm
  • Total Length: 315 mm
  • Thickness at Heel: 2.1 mm
  • Blade Height: 41.4 mm
  • Edge Grind: 60/40 Asymmetric
  • Photos by Gustavo Bermudez

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-180mm-274.png&&&5&&&||&&&||&&&@@@ koasgy21cu&&&CAS-G210-GRAY&&&Kohetsu Aogami Super Gyuto 210mm Gray&&&This is one of our most popular lines and they're made in Seki exclusively for Chefknivestogo by noted master sharpeners, the Tsukahara brothers (and son). Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy."

    The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.

    Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.

    The octagonal gray handles are well finished and durable so they make a perfect match to the outstanding blades.

  • Blacksmith: Mr. Tsukahara
  • Location: Seki City, Japan
  • Construction: Laser Cut, San Mai
  • Edge Steel: Aogami Super Steel
  • Cladding: Stainless Steel
  • HRC: 63-64
  • Edge Grind: 60:40 (good for both left- and right-handers)
  • Handle: Octagonal Dark Gray Pakka Wood
  • Ferrule: Black Pakka Wood
  • Weight: 5.6 oz (152 g)
  • Blade Length: 214 mm
  • Total Length: 363 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 46.0 mm

    &&&&&&209.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-210mm-gray-108.png&&&4&&&||&&&||&&&|kika21gy|@@@ rikoaosu24gy&&&CAS-G240&&&Kohetsu Aogami Super Gyuto 240mm&&&CKTG is the only place where you can purchase these high value, high performance Kohetsu knives. Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge.

    The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for left and right users)
  • HRC: 63-64
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.7 oz (136 g)
  • Blade Length: 239 mm
  • Total Length: 380 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 50.5 mm
  • Photos by Gustavo Bermudez

    &&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-266.png&&&5&&&||&&&||&&&||@@@ koaosugy24gr&&&CAS-G240GRAY&&&Kohetsu Aogami Super Gyuto 240mm Gray&&&CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives. Featuring a very well-executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, adding further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge.

    The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for left and right users)
  • HRC: 63-64
  • Handle: Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 6.3 oz (180 g)
  • Blade Length: 240 mm
  • Total Length: 388 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 51.4 mm
  • Photos by Gustavo Bermudez

    &&&&&&219.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-gray-124.png&&&0&&&||&&&||&&&||@@@ koaosu27gy&&&CAS-G27C&&&Kohetsu Aogami Super Gyuto 270mm&&&Made exclusively for CKTG by a leading blacksmith in Japan, the Kohetsu AS line of blades are thin, light, and strong. We have specified an HRC rate of 64 to ensure a high level of edge retention and low maintenance requirement. This carbon steel core is reinforced by the use of a stainless steel cladding. Of course the exposed carbon steel will patina with use but this oxidation only serves to enhance the look and protection of the cutting edge.

    A nicely shaped and finished pakka wood handle gives the knife a light and well-balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.

    The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Location: Seki City Japan
  • HRC: 64-65
  • Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Hairline
  • Weight: 7.8 oz (222 g)
  • Blade Length: 269 mm
  • Total Length: 417 mm
  • Spine Thickness at Base: 2.7 mm
  • Blade Height: 53.7 mm
  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • New Handle: Octagonal Black and Grey Pakka Wood Trust Pics

    &&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-270mm-224.png&&&5&&&||&&&@@@ koaosuho15&&&CAS-H150&&&Kohetsu Aogami Super Honesuki 150mm&&&The Kohetsu AS Honesuki is made with stainless cladding over Aogami Super steel which is a fantastic carbon steel for kitchen knives. The alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection.

    The honesuki style of knife is used for boning work, mostly for poultry. But many cooks find the knife useful for a wide variety of cutting chores in the kitchen. The triangular shape and sharp point enable the user to get into places other blades simply cannot reach. It’s the kind of knife that once used will become a go-to blade.

    The handle is made with ho wood in an octagonal shape with a buffalo horn ferrule.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it.

    We have created the Kohetsu line with a simple philosophy of providing a well made and straightforward knife at a super competitive price. High quality and high value are what defines the brand. Once you try this fun knife we trust you will agree with us.

  • Weight: 2.9 oz (82 g)
  • Blade Length: 151 mm
  • Total Length: 286 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 38.7 mm

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-honesuki-150mm-341.png&&&5&&&||&&&||&&&@@@ koaosuki21&&&CAS-K210&&&Kohetsu Aogami Super Kiritsuke 210mm&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.

    The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.

    There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for L and R users)
  • HRC: 64-65
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.3 oz (124 g)
  • Blade Length: 212 mm
  • Overall Length: 350 mm
  • Spine Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 45.4 mm

    &&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-210mm-221.png&&&0&&&||&&&||&&&@@@ koaosuki24&&&CAS-K240&&&Kohetsu Aogami Super Kiritsuke 240mm Sale&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.

    The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.

    There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.

  • Brand: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Cladding: Stainless Steel
  • Edge Steel: Aogami Super Steel
  • Edge Grind: Asymmetric 60/40 (okay for L and R users)
  • HRC: 64-65
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 4.7 oz 134 g
  • Blade Length: 237 mm
  • Total Length: 379 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 50.9 mm

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-240mm-sale-112.png&&&4.5&&&||&&&@@@ koaosuna16&&&CAS-N165&&&Kohetsu Aogami Super Nakiri 165mm&&&The nakiri is predominantly a vegetable chopping knife with an easy to sharpen 60:40 asymmetrical blade which can be used by lefties or righties. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.

    The Kohetsu AS nakiri is constructed from Aogami Super steel clad with a protective layer of stainless steel. Rockwell Hardness is 64 for these knives, and each batch of steel is tested for consistency. We have made these knives to maximize performance while minimizing unnecessary “bling” and its associated cost.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it (on a different blade).

    Kohetsu knives cut to the core of blade design and execution. Try one...we know you will agree.

  • Weight: 4.7 oz (134 g)
  • Blade Length: 164 mm
  • Overall Length: 302 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 48.1 mm
  • Edge Grind: 60/40 asymmetric (ok for left or right)

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-nakiri-165mm-333.png&&&5&&&||&&&||&&&||@@@ rikoaosu12pe&&&CAS-P120&&&Kohetsu Aogami Super Petty 120mm&&&Kohetsu is an exclusive CKTG brand that has taken us over a year to develop. Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy." We hope by making these knives they will do just that for you.

    The Kohetsu Aogami Super petty 120mm is a lovely blade made with Aogami Super carbon steel and a stainless cladding. The inner core AS steel is heat treated to a hardness of 64 Rockwell. We send this steel to a highly regarded blacksmith shop in Japan for shaping and assembly. Aogami Super is a popular steel that holds its sharp edge well.

    We made these knives with a no muss, no fuss attitude. They are a straightforward knife devoid of bling and pricey accouterments; you are buying a tool that will do the job at a price that is very competitive and easy on the wallet. Comes with a traditional octagonal ho wood handle with a water buffalo horn ferrule.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    We do not have a saya that fits this knife. The felt blade guard is recommended instead.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Location: Seki City, Japan
  • Construction: San Mai
  • Edge Steel: Aogami Super Steel (carbon steel)
  • Cladding: SUS 405 Stainless Steel
  • HRC: 64-65
  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • Handle: Ho Wood Octagonal
  • Ferrule: Buffalo Horn
  • Weight: 1.7 oz (48 g)
  • Total Length: 243 mm
  • Blade Length: 119 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 27.6 mm

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-120mm-188.png&&&5&&&||&&&||&&&||@@@ koaosupe15&&&CAS-P150&&&Kohetsu Aogami Super Petty 150mm&&&Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us over a year to develop and we think the effort has been worth it.

    The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, make it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Weight: 2.1 oz (62 g)
  • Blade Length: 149 mm
  • Total Length: 274 mm
  • Thickness at Heel: 2.3 mm
  • Blade Height: 29.2 mm
  • Edge Grind: 60/40 Asymmetric (ok for left or right)

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-150mm-230.png&&&5&&&||&&&||&&&||@@@ koaosusa18&&&CAS-S180&&&Kohetsu Aogami Super Santoku 180mm&&&The proper name of this knife is santoku-bocho. In Japanese, santoku means “knife of the three virtues.” This refers to its ability to perform the three acts of chopping, slicing, and dicing. Some chefs believe the santoku is more versatile than a nakiri, its only real competitor, in the home kitchen. The santoku has a relatively short blade, up to 200mm, and a rounded tip with a slight point. It is made with a two-sided, asymmetrical 60:40 grind which is ok for left or right-handed users.

    The Kohetsu AS santoku is one of the knives made exclusively for CKTG. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.

    A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Weight: 3.8 oz (108 g)
  • Blade Length: 181 mm
  • Total Length: 317 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 47.2 mm
  • Handle: Ho Wood Octagonal
  • Ferrule: Black Buffalo Horn
  • Edge Grind: 60/40 Asymmetric (ok for left or right)

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-santoku-180mm-282.png&&&5&&&||&&&||&&&@@@ koaosu27su&&&CAS-J27CSuji&&&Kohetsu Aogami Super Sujihiki 270mm&&&The Kohetsu Aogami Super Sujihiki 270mm is one of our favorite sujihikis on the site. It is made with top-shelf Aogami Super steel, which is a great carbon steel for kitchen knives. The central core is clad with stainless steel for added strength and protection. The result is an easy-to-care-for knife with a nice fit and finish and a great cutting edge that is both acute and has high wear resistance for long-lasting sharpness.

    Sujihikis are perfect for all slicing and carving jobs. Whether raw or cooked, proteins will fall prey to this narrow and thin blade. Want to make see-through carpaccio? This is your knife!

    The Kohetsu AS sujihiki is both elegant and efficient. The knife comes with a fine pakka wood octagonal handle and 60/40 grind, and it works equally well with right- or left-handed users.

    Sujihikis can run into the thousands of dollars. This knife proves that much of these hyper-blade’s attributes can be realized with a sensible outlook toward blade construction and design.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    A great deal of knife for a great deal!

  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • Handle: Black and Grey Pakka Wood, Octagonal Shape
  • Weight: 6.1 oz/ 174g
  • Blade Length: 270mm
  • Overall Length: 419mm
  • Spine Thickness at Heel: 2.6mm
  • Blade Height at Heel: 40.2mm

    &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-sujihiki-270mm-253.png&&&4.5&&&||&&&||&&&||@@@ koastogy24&&&CAS-OG4C&&&Kohetsu Aogami Super Togatta Gyuto 240mm&&&We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.

    The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.

    Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Brand: Kohetsu
  • Maker: Tsukahara-san
  • Location: Seki, Japan
  • Edge Steel: AS
  • HRC: 64-65
  • Cladding: Stainless Steel
  • Weight: 5.7 oz (162 g)
  • Edge Length: 235 mm
  • Total Length: 385 mm
  • Spine Thickness at Heel: 2.2 mm
  • Blade Height at Heel: 46.4 mm
  • Handle: Gray Pakka Wood Octagonal
  • Ferrule: Black Pakka Wood
  • New Handle. Trust the pictures, not the video.

    &&&&&&219.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-togatta-gyuto-240mm-259.png&&&0&&&||&&&@@@ koasgy18&&&KAS-G180&&&Kohetsu Aogami Super Western Gyuto 180mm&&&At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.

    The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.

    The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.

    Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off.

  • Brand: Kohetsu
  • Location: Seki City, Japan
  • Bladesmith: Tsukahara-San
  • Construction: San Mai, Laser Cut
  • Type: Gyuto
  • Edge Grind: Double Bevel (See Choil Shot)
  • Weight: 5.3 oz (152 g)
  • Blade Length: 176 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 42 mm
  • Handle: Western
  • Scales: Rosewood
  • Tang: Full Tang

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-180mm-221.png&&&5&&&||&&&||&&&@@@ koaski24&&&KAS-K240&&&Kohetsu Aogami Super Western Kiritsuke 240mm &&&The Kohetsu AS Kiritsuke is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.

    There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.

    The grinds on this knife are very thin and together with the convex profile result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while is made with a slight bias of 60/40, it is a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.

  • Weight: 7.2 oz (204 g)
  • Blade Length: 235 mm
  • Total Length: 355 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 49 mm
  • HRC: 64
  • Edge Grind: 60/40 Asymmetric (ok for left or right)

    &&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-kiritsuke-240mm-137.png&&&5&&&||&&&||&&&@@@ koaswebu17&&&KAS-B175&&&Kohetsu AS Western Bunka 175mm&&&The Kohetsu AS Western Bunka is one of a line of knives made exclusively for CKTG. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

    This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Region: Seki, Japan
  • Construction: San Mai
  • Edge: Aogami Super Steel
  • HRC: 64-65
  • Cladding: Stainless
  • Engraving: Machine Engraved
  • Handle: Western (Yo)
  • Scales: Mahogany
  • Weight: 5.6 oz (160 g)
  • Blade Length: 178 mm
  • Total Length: 299 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 46.7 mm
  • Photos by Gustavo Bermudez

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-bunka-175mm-262.png&&&0&&&||&&&||&&&@@@ koaswegy21&&&KAS-G210&&&Kohetsu AS Western Gyuto 210mm&&&Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to “be happy” and we really think that is a perfect description for these well-made and keenly priced knives. They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening.

    AS stands for Aogami Super steel. It is a high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless steel for easy care. Over time the edge will darken and it will look more attractive with age and use.

    The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Steel: Aogami Super Clad with Stainless
  • Handle: Mahogany
  • Edge Grind: 60/40 Asymmetric (ok for left or right)
  • Weight: 6.7 oz (190 g)
  • Blade Length: 209 mm
  • Total Length: 335 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 45.4 mm
  • Photos by Gustavo Bermudez

    &&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-210mm-255.png&&&5&&&||&&&||&&&||@@@ kowegy24&&&KAS-G240&&&Kohetsu AS Western Gyuto 240mm&&&The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost twice as much. CKTG is the only place where you can purchase these high value, high performance Kohetsu knives.

    Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge that is good for both left and right handed users.

    While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.

  • Weight: 7.1 oz (204 g)
  • Blade Length: 235 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 49.2 mm
  • HRC: 64
  • Edge Grind: 60/40 Asymmetric (ok for left or right)

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-240mm-150.png&&&5&&&||&&&||&&&||@@@ koweasgy27&&&KAS-G270&&&Kohetsu AS Western Gyuto 270mm&&&These knives have a factory defect: there is a small dent below the kanji that does not affect use or performance. The reason it's there is during the process of making bolster, the factory cuts the end, where contacts the mahogany scale, straight. While doing this, the blade itself has to be set not to move and the jig has a small projection or a dot to hold it firm & tight. Usually, they get polished out.

    The Kohetsu Aogami Super Gyuto 270mm is the longest knife in this exclusive line of CKTG kitchen knives. It is a knife fit for tackling big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. Of course a knife of this size requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.

    While it boasts a long cutting edge, the knife is not super tall at just 52.4mm. Because of this, the profile is fairly flat all the way to the slim tip. It is also quite thin but no laser for sure. Its lower height relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of Aogami Super steel.

    The blade is coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets. Fit and finish are of an extremely high standard and the package looks and feels like the fine implement that it is.

    We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a truly professional feel. The Kohetsu AS Western gyuto is an easy choice for chefs looking for a big knife at a less than big price.

  • Weight: 9.7 oz (276 g)
  • Blade Length: 263 mm
  • Total Length: 399 mm
  • Spine Thickness at Base: 2.5 mm
  • Blade Height: 52.9 mm
  • Steel: Aogami Super clad with stainless steel
  • Handle: Mahogany Western

    &&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-270mm-94.png&&&5&&&||&&&||&&&||@@@ koweasho150&&&KAS-H150&&&Kohetsu AS Western Honesuki 150mm&&&The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general purpose petty style knife. The shape and weight allow for easy and secure in hand work as well as being a great blade for creating garnishes.

    The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.

    The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.

  • Weight: 5.4 oz (152 g)
  • Blade Length: 146 mm
  • Total Length: 262 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 37.3 mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-honesuki-150mm-29.png&&&0&&&||&&&||&&&@@@ koweasna16&&&KAS-N165&&&Kohetsu AS Western Nakiri 165mm&&&We created Kohetsu knives to bring you the best cutting performance using the top steels on the market, with impeccable heat treatment and nice, thin grinds—all at an affordable price.

    We start with one of the top carbon steels available, Aogami Super, which is clad with a soft stainless steel to protect the blade from corrosion and makes for easy maintenance. Our skilled blacksmith hardens the blade to 64 HRC which results in an edge that is both sharp and resilient.

    The nakiri is a vegetable chopping knife with an easy to sharpen blade which can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.

    The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.

    This line has taken us years to develop and refine and we think the efforts have paid off.

  • Weight: 6.6 oz (188 g)
  • Blade Length: 160 mm
  • Total Length: 280 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 47.7 mm

    &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-nakiri-165mm-128.png&&&5&&&||&&&||&&&||@@@ koweaspe12&&&KAS-P120&&&Kohetsu AS Western Petty 120mm&&&We have this line of AS knives made exclusively for CKTG by the talented blacksmith Tsukahara-San. The core steel is hardened to 64 HRC and is laminated with a softer stainless steel using a san-mai construction. The blade is laser cut from a pre-laminated sheet.

    The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.

    The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you’ve met your match! This compact knife will also suit smaller hands more than other larger knives.

    Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

    We do not have a saya that fits this knife. We recommend the felt blade guard instead.

  • Weight: 2.6 oz (76 g)
  • Blade Length: 116 mm
  • Total Length: 227 mm
  • Spine Thickness at Base: 1.9 mm
  • Blade Height: 26.5 mm

    &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-120mm-161.png&&&4.5&&&||&&&||&&&||@@@ koweaspe15&&&KAS-P150&&&Kohetsu AS Western Petty 150mm&&&The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.

    The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.

    The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle.

  • Weight: 3.6 ounces
  • Blade Length: 146 mm
  • Overall Length: 259 mm
  • Spine Thickness at Base: 2.0 mm
  • Blade Height: 28.9 mm

    &&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-150mm-200.png&&&4.5&&&||&&&||&&&||@@@ koweassa18&&&KAS-S180&&&Kohetsu AS Western Santoku 180mm&&&The do it all attributes of a santoku style blade are becoming more popular with both professional and home chefs around the world. The knife looks like a small Western chef knife or shorter gyuto with a more rounded tip. For those who like a smaller length, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.

    We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.

    One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.

    We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store.

  • Weight: 6.0 oz (170 g)
  • Blade Length: 174 mm
  • Total Length: 298 mm
  • Spine Thickness at Base: 2.1 mm
  • Blade Height: 46.4 mm

    &&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-santoku-180mm-sale-87.png&&&4.5&&&||&&&||&&&@@@ koaswe27su&&&KAS-J270&&&Kohetsu AS Western Sujihiki 270mm&&&This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless for easy care. Over time the edge will darken and it will look more attractive with age and use. Sujihiki is a western type slicing knife. They're thin and make great carving knives or fillet knives.

    Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.

  • Edge Steel: Aogami Super
  • Cladding: Stainless Steel
  • Handle: Mohogany
  • Weight: 7.2 oz (204 g)
  • Blade Length: 267 mm
  • Total Length: 390 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 40.0 mm

    &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-sujihiki-270mm-115.png&&&4.5&&&||&&&||&&&||@@@ kobl2cakn16&&&TAB-C160&&&Kohetsu Blue #2 Cabbage Knife 160mm&&&Kohetsu Blue #2 Cabbage Knife 160mm. If you like to work in the garden and chop things off at the base like squash or cabbage, you can channel your Japanese farmer friends on the other side of the world and use what they use. This knife uses good carbon steel but you'll need to clean it and wipe it dry after using it.

  • Brand: Kohetsu
  • Location: Sanjo City
  • Construction: San Mai/Hammer Forged
  • HRC: 62+-
  • Cladding: Stainless Clad
  • Weight: 5.1 oz (146 g)
  • Blade Length: 171 mm
  • Total Length: 316 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height at Belly: 48.7
  • Handle: Ho Wood Oval
  • Ferrule: Black Resin&&&&&&99.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-cabbage-knife-160mm-204.png&&&0&&&||&&&||&&&@@@ kobl2gy18&&&AA2-G180&&&Kohetsu Blue #2 Gyuto 180mm&&&Kohetsu Blue #2 Gyuto 180mm. This beauty is made with top-of-the-line Hitachi blue #2 steel with excellent heat treatment and very nice grinds. Coupled with a simple but durable handle, it comes to you for an incredible price. The 180mm length is the perfect size for processing all but the largest ingredients. It's a knife that is a jack of all trades.

    Many of our customers are line cooks and we made this knife as a no frills line knife that should be a great and long lasting cutter. The knife is clad in stainless steel so only the mirror finished carbon steel edge will be reactive. Less maintenance...more productivity!

    Kohetsu loosely translates to "be happy" in Japanese and we hope this knife will make you happy for years to come. The knife is made in Japan to our exacting specifications.

    This knife is a fantastic deal and a great introduction to Japanese carbon kitchen knives. Please note the edge on these knives is carbon steel and you need to dry the knife blade with a dish towel after washing it to avoid rusting.

  • Brand: Kohetsu
  • Location: Made in Seki City, Japan
  • Weight: 5.6 ounces / 160g
  • Blade Length: 181 mm (7")
  • Overall Length: 300 mm
  • Thickness at Heel: 2 mm
  • Blade Height: 45 mm&&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-gyuto-180mm-141.png&&&5&&&||&&&||&&&@@@ kohetsublue1&&&AA2-G210&&&Kohetsu Blue #2 Gyuto 210mm&&&The Kohetsu 210mm gyuto is made with top-of-the-line Hitachi blue #2 steel with excellent heat treatment and very nice grinds. Coupled with a simple but durable handle, it's available for an incredible price. The 210mm length is the perfect size for processing all but the largest ingredients.

    Many of our customers are line cooks and we made this knife as a no frills line knife that should be a great and long lasting cutter. The knife is clad in stainless steel so only the mirror finished carbon steel edge will be reactive. Less maintenance...more productivity!

    Kohetsu loosely translates to "be happy" in Japanese and we hope this knife will make you happy for years to come. The knife is made in Japan to our exacting specifications.

    This knife is a fantastic deal and a great introduction to Japanese carbon kitchen knives.

  • Weight: 6.6 oz (188 g)
  • Blade Length: 210 mm
  • Overall Length: 335 mm
  • Thickness at Heel: 2.3 mm
  • Blade Height: 45 mm (the video said 48 but it's 45mm)

    &&&&&&105.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-gyuto-210mm-216.png&&&5&&&||&&&||&&&@@@ kobl2gy24&&&AA2-G240&&&Kohetsu Blue #2 Gyuto 240mm&&&If you are looking to enter the world of carbon steel Japanese knives, we highly recommend the Kohetsu Blue #2 line of knives as a great place to start.

    This 240mm gyuto is a great cutter at a fantastic price. The larger than normal handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.

    While carbon steels require some care in that they can discolor or even corrode, the addition of a stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.

    The knife comes with a very good symmetrical grind making it great for left- and right-handed users.

    You will be hard pressed to find a better value in a knife than this lovely 240mm Kohetsu gyuto.

  • Weight: 6.4 oz (184 g)
  • Blade Length: 239 mm
  • Total Length: 365 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 46.2 mm

    &&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-gyuto-240mm-198.png&&&5&&&||&&&||&&&@@@ kobl2gy27&&&AA2-G270&&&Kohetsu Blue #2 Gyuto 270mm&&&A big knife with big aspirations…but a small price. That’s the Kohetsu Blue #2 Gyuto 270mm in a nutshell.

    The Blue #2 270mm gyuto is a great performing knife. Very thin behind the edge, it almost falls into the laser class of knife. Using such a thin knife requires some extra care, but that care is rewarded with its superior cutting abilities. And the stainless cladding really helps with day-to-day maintenance.

    The exposed carbon edge is very sharp out of the box but give it some time on your favorite fine grit stone and it will reward you with a cutting ability found in knives costing multiples of its price. New to sharpening? This is a wonderful place to start as the steel enables a beginner sharpener to get a really good edge even with a less than perfect technique.

    A great value and one of our favorite low cost gyutos. Give it a try. We guarantee you will not be disappointed.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Edge Grind: 60/40 (okay for left- or right-handers)
  • Handle: Yo Pakka Wood
  • Weight: 9.6 oz (272 g)
  • Blade Length: 267 mm
  • Total Length: 405 mm
  • Spine Thickness at Base: 2.9 mm
  • Blade Height: 53.3 mm

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-gyuto-270mm-260.png&&&5&&&||&&&||&&&@@@ kobl2gy21&&&AA2-K210&&&Kohetsu Blue #2 Kiritsuke 210mm&&&The Kohetsu 210mm Kiritsuka is made with top-of-the-line Hitachi blue #2 steel with excellent heat treatment and very nice grinds. The 210mm length is the perfect size for processing all but the largest ingredients.

    Many of our customers are line cooks and we made this knife as a no frills line knife that should be a great and long lasting cutter. The knife is clad in stainless steel so only the mirror-finished carbon steel edge will be reactive. Less maintenance...more productivity!

    Kohetsu loosely translates to "be happy" in Japanese and we hope this knife will make you happy for years to come. The knife is made in Japan to our exacting specifications.

    This knife is a fantastic deal and a great introduction to Japanese carbon kitchen knives.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Edge Grind: 60/40 (okay for left- or right-handers)
  • Handle: Yo Pakka Wood
  • Weight: 6.4 oz (182 g)
  • Blade Length: 210 mm
  • Total Length: 338 mm
  • Spine Thickness at Base: 2.3 mm
  • Blade Height: 45.8 mm&&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kiritsuke-210mm-147.png&&&0&&&||&&&||&&&@@@ kobl2ki24&&&AA2-K240&&&Kohetsu Blue #2 Kiritsuke 240mm &&&We have created the Kohetsu line of knives for chefs of all kinds, whether amateur or professional. The blades are made from a variety of top shelf steels in many shapes, styles, and finishes. One of our very favorite steels is Aogami, or Blue #2 high carbon steel. This very popular alloy has been developed by Hitachi Metals and is liked by many makers and users of fine kitchen utensils. Blue #2 does display a slightly lower wear resistance when compared to Aogami 1 steel, but at the specified hardness of 62 HRC, this is barely discernible. One great attribute of Blue #2 steel is that it is quick to sharpen. This good looking kiritsuke is a gateway knife into the world of Japanese carbon steel blades. The super slim and thin blade is covered with a layer of stainless steel to enhance the strength of the knife while providing extra corrosion protection.

    Kiritsuke style gyutos boast 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 kiritsuke tip. The blade length of this specimen is 240mm at the edge which is perfectly proportioned to the 50mm height. Of course the outstanding physical feature of all kiritsuke knives is the reverse tanto tip, which results in a knife with a slightly different balance than a regular gyuto. The tip is also great at getting into tight spaces and doing detail work normally associated with thinner style blades.

    Kohetsu loosely translates to "be happy" in Japanese and we hope this knife will make you happy for years to come.

  • Brand: Kohetsu
  • Line: Blue #2
  • Location: Seki City, Japan
  • Construction: Laser Cut/San Mai
  • Cladding: Stainless Steel
  • Edge Steel: Aogami #2 (Blue #2)
  • Edge Grind: Asymmetric 60/40 (okay for lefties and righties)
  • Handle: Yo (Western) Bolsterless
  • Handle Scales: Black Pakka
  • Rivets: 3 (nickel)
  • Engraving: Kanji Etched
  • Weight: 7.5oz
  • Length: 240mm
  • Height: 50mm
  • Spine Thickness: 2.2mm&&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kiritsuke-240mm-144.png&&&5&&&||&&&||&&&@@@ kobl2kubu17&&&TAB-B17U&&&Kohetsu Blue #2 Kurouchi Bunka 170mm&&&Kohetsu Blue #2 Bunka 170mm. This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.

  • Maker: Kohetsu
  • Location: Seki Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Burnt Urushi Octagonal
  • Weight: 5.3 oz (150 g)
  • Blade Length: 169 mm
  • Total Length: 310 mm
  • Spine Thickness at Base: 4 mm
  • Blade Height: 46 mm
  • Photos by Gustavo Bermudez

    &&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-bunka-170mm-221.png&&&0&&&||&&&||&&&@@@ kobl2na162&&&TAB-N16U&&&Kohetsu Blue #2 Kurouchi Nakiri 165mm Sale!&&&This latest batch of nakiris have minor kurouchi finishing flaws so we're discounting them $20. The photos are typical of the finish and look rustic. Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables—their height appeals to users with large hands or those liking a good board-to-hand clearance.

    These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.

    The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by adding stainless steel cladding. Upkeep is reduced considerably while superior edge creation and retention are maintained. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.

    If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.

  • Maker: Kohetsu
  • Location: Seki Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Burnt Urushi Octagonal
  • Weight: 6.3 oz (178 g)
  • Blade Length: 162 mm
  • Total Length: 302 mm
  • Spine Thickness at Base: 4.7 mm
  • Blade Height: 48.8 mm&&&&&&149.95&&&129.95&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-nakiri-165mm-sale-7.png&&&5&&&||&&&||&&&@@@ kobl2kusa16&&&TAB-S16U&&&Kohetsu Blue #2 Kurouchi Santoku 165mm&&&Kohetsu Blue #2 Santoku 165mm. This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.

    We do not have a saya that fits this knife. We recommend the felt blade guard instead.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Burnt Urushi Octagonal
  • Weight: 5.5 oz (158 g)
  • Blade Length: 168 mm
  • Total Length: 303 mm
  • Spine Thickness at Base: 4.4 mm
  • Blade Height: 47.7 mm&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-santoku-165mm-254.png&&&0&&&||&&&||&&&@@@ kobl2na161&&&AA2-N165&&&Kohetsu Blue #2 Nakiri 165mm&&&Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables. Their height appeals to users with large hands or those liking a good board-to-hand clearance.

    These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.

    The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by the addition of stainless steel cladding. Upkeep is reduced considerably while superior edge creation and retention are maintained. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.

    If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.

  • Maker: Kohetsu
  • Location: Seki, Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Edge Grind: 60/40 (okay for left- or right-handers)
  • Handle: Yo Pakka Wood
  • Weight: 6.7 oz (190 g)
  • Blade Length: 158 mm
  • Total Length: 287 mm
  • Spine Thickness at Base: 2.4 mm
  • Blade Height: 49.0 mm

    &&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nakiri-165mm-266.png&&&5&&&||&&&||&&&@@@ kobl2nabu17&&&SAN-B170&&&Kohetsu Blue #2 Nashiji Bunka 170mm&&&The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments and nice, thin grinds. The result was a range of very different knives that all heed to these same principals.

    The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.

  • Brand: Kohetsu
  • Location: Sanjo City
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • HRC: 62
  • Cladding: Stainless
  • Finish: Nashiji
  • Edge Grind: Even 50/50
  • Weight: 4.6 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 310 mm (12.25")
  • Thickness at Heel: 3.5 mm
  • Blade Height: 44.2 mm
  • Handle: Walnut Octagonal (Trust Photos)
  • Ferrule: Black Pakka Wood
  • Photos by: Gustavo Bermudez

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-232.png&&&5&&&||&&&||&&&@@@ kobl2nabu21&&&SAN-B210&&&Kohetsu Blue #2 Nashiji Bunka 210mm&&&The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.

    The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.

    There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Edge Length: 210mm
  • Height: 50mm
  • Weight: 6.5oz
  • Spine Thickness: 2.5mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-210mm-293.png&&&5&&&||&&&||&&&@@@ kobl2nagy18&&&SAN-G180&&&Kohetsu Blue #2 Nashiji Gyuto 180mm&&&Kohetsu is one of our in-house brands. This line of knives features excellent heat treatments and very nice grinds. The gyuto listed here is made from Blue #2 high-carbon steel. Specifically developed for tools and knives, Blue #2 has a high wear resistance but low toughness. It is easy to sharpen, even at high hardness rates, while its edge-holding is outstanding. The inner core is clad in stainless steel, which will keep all but the mirror-finished edge from forming a patina while making daily maintenance a much more straightforward task.

    180mm is the shortest length of most gyutos. The knife is ideal for smaller hands, smaller cutting boards, or smaller ingredients. But do not let the label throw you. This is a big performer capable of tackling almost any normal kitchen-cutting task. Most vegetables or proteins can be processed with a blade this size. The shorter and lighter size of this gyuto also gives it a quality that feels fast and nimble. In fact, with its short height and pointed profile, it could be easily mistaken for a long petty.

    We have just upgraded the knife with a new walnut octagonal handle and pakka wood ferrule. The Kohetsu Blue #2 series knives are a fantastic deal. **Our 180mm Gyuto Saya does NOT fit this knife. The spine of the knife is very thick at the heel.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Weight: 4.5 ounces
  • Blade Length: 185 mm
  • Overall Length: 335 mm
  • Thickness at Heel: 3 mm
  • Blade Height: 41 mm

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-180mm-204.png&&&5&&&||&&&||&&&@@@ kobl2nagy21&&&SAN-G210&&&Kohetsu Blue #2 Nashiji Gyuto 210mm&&&The Kohetsu line of knives is perfect for the busy line cook or the discriminating home cook. They are a fantastic deal, manufactured exclusively for Chefknivestogo from top-of-the-line Hitachi Blue #2 steel. They feature excellent heat treatment and very nice grinds with a upgraded walnut octagonal handle with pakka wood ferrule. The stainless steel cladding on most of the knife will keep all but the mirror-finished edge from forming a patina. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Weight: 174g / 6.1 ounces
  • Blade Length: 210 mm (8.25")
  • Overall Length: 360 mm (14.25")
  • Thickness at Heel: 5 mm
  • Blade Height: 48.7 mm

    &&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-210mm-302.png&&&5&&&||&&&||&&&@@@ kobl2nagy24&&&SAN-G240&&&Kohetsu Blue #2 Nashiji Gyuto 240mm&&&Made in Japan exclusively for Chef Knives To Go, this line of Kohetsu knives is an excellent deal. They are made with high quality Hitachi Blue #2 steel which is then heat treated and given a "nashiji" or "pear skin" finish. They are then clad in stainless steel to protect the steel from rust. Finished with a practical and strong handle, these knives will last you a lifetime. Please note we recently upgraded the handle to a much nicer walnut octagonal with black pakka wood ferrule.

  • Brand: Kohetsu
  • Location: Sanjo City Japan
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • HRC: 62+-
  • Cladding: Stainless Nashiji
  • Photos by: Gustavo Bermudez
  • Weight: 6.6 ounces
  • Blade Length: 242 mm
  • Overall Length: 390 mm
  • Spine Thickness at Base: 3.0 mm
  • Blade Height: 50.5 mm
  • No saya for this knife, due to thick spine

    &&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-240mm-268.png&&&4.5&&&||&&&||&&&@@@ kobl2naho15&&&SAN-H150&&&Kohetsu Blue #2 Nashiji Honesuki 150mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.

    Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.

    Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.

    The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.

  • Maker: Kohetsu
  • Location: Sanjo Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Engraving: Kanji, Stamped
  • Photos: Gustavo Bermudez
  • Edge Grind: Even, Double Sided: See Choil Shot
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 104g / 3.6 ounces
  • Blade Length: 150 mm
  • Total Length: 290 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 40 mm

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-honesuki-150mm-195.png&&&4.5&&&||&&&||&&&@@@ kobl2nakode1&&&SAN-A105&&&Kohetsu Blue #2 Nashiji Ko Deba 105mm&&&Kohetsu translates loosely to “Be Happy” and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals but they make a great entry into the world of Blue #2 steel blades for home cooks too.

    Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi’s famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.

    Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.

    This is the perfect knife for filleting small fish and poultry as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy share with our customers.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Weight: 2.8 ounces
  • Blade Length: 106 mm
  • Total Length: 220 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 36.0 mm

    &&&&&&98&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-240.png&&&5&&&||&&&||&&&@@@ kobl2nakode11&&&SAN-A120&&&Kohetsu Blue #2 Nashiji Ko Deba 120mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.

    Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.

    Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.

    The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.

  • Maker: Kohetsu
  • Location: Sanjo Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Engraving: Kanji, Stamped
  • Edge Grind: Even, Double Sided: See Choil Shot
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood
  • Weight: 3.2 ounces
  • Blade Length: 120 mm
  • Total Length: 240 mm
  • Spine Thickness at Base: 3.5 mm
  • Blade Height: 40 mm

    &&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-120mm-233.png&&&0&&&||&&&||&&&@@@ kobl2na16&&&SAN-N165&&&Kohetsu Blue #2 Nashiji Nakiri 165mm&&&Designed with the busy line cook in mind, Kohetsu knives are made to be durable, easy to care for, and affordable. They are made of Hitachi Blue #2 steel clad with stainless steel, so only the mirror-finish edge will form a patina. The nashiji finish helps food slide right off the knife, simplifying a busy prep session. We also upgraded the handles on these recently to walnut octagonal with black pakka wood.

    Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Location: Sanjo City Japan
  • Construction: San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Hammered
  • Edge Grind: Even
  • Weight: 5.4 ounces
  • Blade Length: 165 mm (6.5")
  • Overall Length: 310 mm (12.25")
  • Thickness at Heel: 3.8 mm
  • Blade Height: 49.8 mm
  • Handle: Walnut Octagonal (Trust Photos)
  • Ferrule: Black Pakka Wood
  • Photos: Gustavo Bermudez

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-nakiri-165mm-319.png&&&5&&&||&&&||&&&@@@ kobl2pe80&&&SAN-P135&&&Kohetsu Blue #2 Nashiji Petty 135mm&&&The Kohetsu line of knives was made with line cooks in mind. These affordable knives are made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds with a simple but durable handle. The mirror-finished edge will be reactive, but the rest of the knife is clad in stainless steel. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Weight: 2.8 ounces
  • Blade Length: 135 mm (5.375")
  • Overall Length: 255 mm (10")
  • Thickness at Heel: 3.4 mm
  • Blade Height: 30.8 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood

    &&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-135mm-260.png&&&4.5&&&||&&&||&&&@@@ kobl2nape17&&&SAN-O165&&&Kohetsu Blue #2 Nashiji Petty 170mm&&&We sell knives of every kind and at every price point. Among these varieties are the ones we particularly get excited about: our entry level or gateway knives. The Kohetsu Blue #2 line of kitchen blades is the perfect example of this class of blade. A well-made, sharp, good-looking performer at a super reasonable price.

    The knife featured here 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 we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.

    We have completed the package with a practical and strong octagonal handle made from walnut with a black pakka wood ferrule. The Kohetsu Blue #2 Nashiji Petty is a great little knife that can be applied to many cutting tasks around the kitchen. And at its very affordable price, could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: Hammer Forged, San Mai
  • Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • Weight: 4.2 oz (120 g)
  • Blade Length: 166 mm
  • Total Length: 306 mm
  • Spine Thickness at Base: 3 mm
  • Blade Height: 37 mm
  • Handle: Walnut Octagonal
  • Photos: Gustavo Bermudez&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-170mm-232.png&&&5&&&||&&&||&&&@@@ kobl2wasa16&&&SAN-S165&&&Kohetsu Blue #2 Nashiji Santoku 165mm&&&This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi blue #2 steel clad in stainless steel, so only the edge of the blade will be reactive. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Weight: 4.4 ounces
  • Blade Length: 165 mm (6.5")
  • Overall Length: 310 mm (12.25")
  • Thickness at Heel: 3.7 mm
  • Blade Height: 49.5 mm
  • Ferrule: Upgraded Black Pakka Wood (Trust Photos)

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-santoku-165mm-281.png&&&5&&&||&&&||&&&@@@ kobl2nasu27&&&SAN-J270&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.

    The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.

    The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. Overall this is a very nice slicer that looks great is well-made and comes at a good price.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City, Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (photos are current)
  • Photo Credit Gustavo Bermudez
  • Weight: 5.6 ounces
  • Blade Length: 275 mm
  • Overall Length: 420 mm
  • Spine Thickness at Base: 3.9 mm
  • Blade Height: 35.6 mm
  • Handle: Walnut Octagonal

    &&&&&&179&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-270mm-319.png&&&5&&&||&&&||&&&@@@ kobl2pe801&&&AA2-P080&&&Kohetsu Blue #2 Petty 80mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid to high end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.

    Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. You will still need to take care of the edge and dry the knife after each use.

    The Kohetsu Blue #2 petty 80mm is a great blade for all of your small kitchen cutting tasks. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, and is also able to tackle the finest and most intricate garnish preparations.

    The knife is made with a very nice symmetrical grind making it great for left- and right-handed users. A yo pakka wood handle finishes off this high value package.

  • Maker: Kohetsu
  • Location: Seki Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Edge Grind: 60/40 (Ok for left or right handers)
  • Handle: Yo Pakka Wood
  • Weight: 2.4 ounces
  • Blade Length: 75 mm
  • Blade Height: 20 mm

    &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-petty-80mm-97.png&&&5&&&||&&&||&&&@@@ kobl2su27&&&AA2-J270&&&Kohetsu Blue #2 Sujihiki 270mm&&&We are building up a great line of Blue #2 knives under the Kohetsu brand. The knives are made exclusively for us by a leading blacksmith in Japan. This new 270mm sujihiki is a gateway knife into the world of Japanese carbon steel blades. The super slim and thin blade is covered with a layer of stainless steel to enhance the strength of the knife while providing extra corrosion protection.

    The thin edge is sharpened to a 50/50 bevel which makes it a perfect tool for left- and right- handed users. The edge will patina but that will only enhance the look of this pretty knife. The edge is easy to maintain even for novice sharpeners.

    Sujis are wonderful knives for cutting and slicing all kinds of proteins and the 270mm length of this blade enables you to obtain paper thin slices with just one stroke.

    Many of our customers are line cooks and we made this knife with them in mind. But home chefs will be equally pleased by this knife’s combination of super performance, great looks, and superb value.

  • Maker: Kohetsu
  • Location: Seki Japan
  • Construction: San Mai, Laser Cut
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Edge Grind: 60/40 (Ok for left or right handers)
  • Handle: Yo Pakka Wood
  • Weight: 7 ounces
  • Blade Length: 268 mm
  • Blade Height: 41 mm

    &&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-sujihiki-270mm-284.png&&&5&&&||&&&||&&&@@@ kobl2tagy24&&&CKA-TG24&&&Kohetsu Blue #2 Tall Gyuto 240mm&&&The Kohetsu Blue #2 line of knives features excellent heat treatments and very nice grinds. The special sized tall gyuto listed here is made from Blue #2 high carbon steel on the edge which was specifically developed for tools and knives. Blue #2 has a high wear resistance but since it's made from carbon steel it's easy to sharpen, even at high hardness rates, which in this case is HRC 62+-. The inner core is clad in stainless steel which will keep all but the polished edge from forming a patina while making daily maintenance a much more simple task.

    The profile you see here is very tall for a gyuto and the knife has a nice workhorse feel to it, even though the edge geometry is thin. This is a big performer capable of tackling pretty much any normal kitchen cutting task. If you like the feel of a big knife with lots of knuckle clearance then this knife is for you.

  • Brand: Kohetsu
  • Location: Sanjo City, Japan
  • Construction: San Mai, Hammer Forged
  • Finish: Nashiji/Stainless
  • Edge Steel: Blue #2 Carbon Steel
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakkawood
  • Photos by: Gustavo Bermudez
  • HRC: 62
  • Weigth: 7.8 oz (222 g)
  • Edge Length: 245 mm
  • Total Length: 397 mm
  • Spine Thickness at Heel: 4.0 mm
  • Blade Height at Heel: 56.0 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-tall-gyuto-240mm-268.png&&&5&&&||&&&||&&&@@@ kobl2wagy21&&&AA2-G21U&&&Kohetsu Blue #2 Wa Gyuto 210mm&&&After 20 years in the knife business, we don't get wowed very often but the Kohetsu Blue #2 Wa Gyuto 210mm has smitten us. If you are looking to enter the world of carbon steel Japanese knives, we highly recommend the Kohetsu Blue #2 line of knives and this 210mm wa gyuto in particular.

    This 210mm gyuto is a great cutter at a fantastic price. The nicely proportioned handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.

    While carbon steels require some care in that they can discolor or rust, the addition of stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.

    The knife comes with a very good asymmetrical grind that is about 60/40 making it great for left- and right-handed users.

    You will be hard pressed to find a better value in a knife than this lovely 210mm Kohetsu gyuto. The knife is topped off with a very nice urushi finished handle made of solid oak wood in an octagonal configuration.

  • Brand: Kohetsu
  • Line: Blue #2
  • Location: Seki, Japan
  • Maker: Tsukahara san
  • Edge Steel: Hitachi Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Migaki
  • Edge Grind: Double Bevel 60/40
  • HRC: 62-63
  • Weight: 4.7 ounces (134g)
  • Blade Length: 210 mm
  • Overall Length: 358 mm
  • Thickness at Heel: 2.2 mm
  • Blade Height: 46mm
  • Handle: Oak Octagonal
  • Handle Finish: Burnt Urushi

    &&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-wa-gyuto-210mm-132.png&&&4.5&&&||&&&||&&&|kika21gy|@@@ kobl2wagy24&&&AA2-G24U&&&Kohetsu Blue #2 Wa Gyuto 240mm&&&If you are looking to enter the world of carbon steel Japanese knives, we highly recommend the Kohetsu Blue #2 line of knives as a great place to start.

    This 240mm gyuto is a great cutter at a fantastic price. The larger than normal handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.

    While carbon steels require some care in that they can discolor or rust, the addition of a stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.

    The knife comes with a very good asymmetrical grind that is about 60/40 making it great for left- and right-handed users.

    You will be hard-pressed to find a better value in a knife than this lovely 240mm Kohetsu gyuto. The knife is topped off with a very nice urushi finished handle made of solid oak wood in an octagonal configuration.

  • Brand: Kohetsu
  • Line: Blue #2
  • Location: Seki, Japan
  • Maker: Tsukahara san
  • Edge Steel: Hitachi Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Migaki
  • Edge Grind: Double Bevel 60/40
  • HRC: 62-63
  • Weight: 5.2 ounces
  • Blade Length: 236 mm
  • Overall Length: 380 mm
  • Thickness at Heel: 2.2 mm
  • Blade Height: 46mm
  • Handle: Oak Octagonal
  • Handle Finish: Burnt Urushi

    &&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-wa-gyuto-240mm-132.png&&&5&&&||&&&||&&&||@@@ kobl2waho15&&&AA2-H15U&&&Kohetsu Blue #2 Wa Honesuki 150mm&&&After 20 years in the knife business, we don't get wowed very often but the Kohetsu Blue #2 Wa Honesuki 150mm has smitten us. If you are looking to enter the world of carbon steel Japanese knives, we highly recommend the Kohetsu Blue #2 line of knives and this 150mm wa honesuki in particular.

    This 150mm honesuki is a great cutter at a fantastic price. The nicely proportioned handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.

    While carbon steels require some care in that they can discolor or rust, the addition of stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.

    The knife comes with a very good asymmetrical grind that is about 60/40 making it great for left- and right-handed users.

    You will be hard pressed to find a better value in a knife than this lovely 150mm Kohetsu honesuki. The knife is topped off with a very nice urushi finished handle made of solid oak wood in an octagonal configuration.

  • Brand: Kohetsu
  • Line: Blue #2
  • Location: Seki, Japan
  • Maker: Tsukahara san
  • Edge Steel: Hitachi Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Migaki
  • Edge Grind: Double Bevel 60/40
  • HRC: 62-63
  • Handle: Oak Octagonal
  • Handle Finish: Burnt Urushi
  • Weight: 3.5 ozs / 100g
  • Blade Length: 148 mm
  • Overall Length: 282 mm
  • Thickness at Heel: 2.3 mm
  • Blade Height at Heel: 39.4 mm &&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-wa-honesuki-150mm-135.png&&&0&&&||&&&||&&&@@@ kobl2wana16&&&AA2-N16U&&&Kohetsu Blue #2 Wa Nakiri 165mm&&&After 20 years in the knife business, we don't get wowed very often but the Kohetsu Blue #2 Wa Nakiri 165mm has smitten us. If you are looking to enter the world of carbon steel Japanese knives, we highly recommend the Kohetsu Blue #2 line of knives and this 165mm wa nakiri in particular.

    This 165mm nakiri is a great cutter at a fantastic price. The nicely proportioned handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.

    While carbon steels require some care in that they can discolor or rust, the addition of stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.

    The knife comes with a very good asymmetrical grind that is about 60/40 making it great for left- and right-handed users.

    You will be hard pressed to find a better value in a knife than this lovely 165mm Kohetsu nakiri. The knife is topped off with a very nice urushi finished handle made of solid oak wood in an octagonal configuration.

  • Brand: Kohetsu
  • Line: Blue #2
  • Location: Seki, Japan
  • Maker: Tsukahara san
  • Edge Steel: Hitachi Blue #2 Carbon Steel
  • Cladding: Stainless Steel
  • Finish: Migaki
  • Edge Grind: Double Bevel 60/40
  • HRC: 62-63
  • Handle: Oak Octagonal
  • Handle Finish: Burnt Urushi
  • Weight: 5.5 ozs / 158g
  • Blade Length: 158 mm
  • Overall Length: 300 mm
  • Thickness at Heel: 2.4 mm
  • Blade Height at Heel: 48.8 mm &&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-wa-nakiri-165mm-132.png&&&0&&&||&&&||&&&@@@ kohabu17&&&KHP-B17C&&&Kohetsu HAP40 Bunka 175mm&&&Kohetsu is our in-house brand of Japanese kitchen knives. The brand is split into 8 lines made up of various steels, styles, and forging techniques.

    The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness. Our bunka saya is too big for this thin knife. Try the blade guard instead.

    Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto style tip is perfect for getting into hard to reach places and taking on intricate tasks such as garnish preparation.

    The edge grind is superb. It is a 60/40 bevel with an out of the box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and grey pakkawood handle.

  • Brand: Kohetsu
  • Blacksmith: Tsukahara-San
  • Region: Seki, Japan
  • Steel: HAP40
  • Cladding: Stainless
  • HRC: 65-66
  • Weight: 5.1 oz / 146g
  • Blade Length: 180 mm
  • Overall Length: 310 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 47 mm
  • Handle: Grey Pakkawood Octagonal
  • Ferrule: Black Pakkawood
  • Handle is new and upgraded as pictured

    &&&&&&209.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-bunka-175mm-249.png&&&5&&&||&&&||&&&@@@ kohagy181&&&KHP-G18C&&&Kohetsu HAP40 Gyuto 180mm&&&This Kohetsu HAP40 Gyuto 180mm is an all-purpose knife that is ideal for home users who want something that's easy to handle and control and not too big. HAP40 steel is at the top of our knife steel list. This excellent alloy is manufactured by Hitachi Metals. It is a fine-grained alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding.

    We are very fortunate it be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block.

  • Maker: Kohetsu
  • Location: Seki City, Japan
  • Construction: Laser Cut, San Mai
  • Edge Steel: HAP40 Semi Stainless
  • HRC: 65
  • Cladding: Stainless Steel
  • Edge Grind: 60/40 (Ok for right or left handers)
  • Weight: 5 ounces
  • Blade Length: 180 mm
  • Overall Length: 315 mm
  • Spine Thickness at Base: 2.2 mm
  • Blade Height: 42 mm
  • Handle: Stabilized Grey Pakkawood Octagonal
  • Ferrule: Stabilized Black Pakkawood
  • Photos By Gustavo Bermudez